Whole30/ Paleo Recipes on the Fly

Just adding a few here that make my Whole30 simpler!

Egg Salad for One

  • 2 hard boiled eggs, chopped
  • 1 rib celery, sliced thin
  • diced onion (however much you like)
  • 1T mayonnaise (home made or an approved brand)
  • 1tsp mustard (I like brown for the spice)
  • salt and pepper to taste

Mix well.

Texas Hash:

  • 2lbs ground beef (I like 90/10 in this dish)
  • 1T ghee, coconut oil or your fat of choice
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 green bell peppers, diced
  • 1 can diced tomatoes in juice
  • salt and pepper to taste
  • 1lb bag frozen cauliflower “riced” and drained

Brown ground beef, onions, garlic and bell peppers in fat until browned and veggies are soft.

Add the tomatoes and simmer 5 minutes.

Add riced cauliflower and cook on high heat until most of the liquid is absorbed, about 5 minutes.

Add salt and pepper to taste.

Cook Ahead Meatballs

  • 3 pounds ground beef (your choice of fat %. I like 85/15)
  • ½ cup finely diced onion
  • ½ cup finely diced carrot
  • 3 eggs
  • ½ cup almond flour (or 3T coconut flour)
  • ¾ tsp sea salt
  • ½ tsp ground pepper
  • ½ tsp garlic powder
  • 2tsp dried parsley (or ¼ cup chopped fresh)
  • 3 Tablespoons coconut aminos (optional) and
  • 1 tsp ground ginger (optional)

(you can also add tabasco or other hot sauce, chili flakes, whatever spices you like)

Mix everything well with your hands, then roll into golfball size meatballs, packing them well.

To cook:

Stovetop: place the meatballs in a preheated skillet and cook for about 2 minutes per side, turning every 2 minutes until they’re browned all over and cooked through.

You may need to do this in batches depending on your skillet.

Oven: pre-heat oven to 425f while you make the meatballs.

Place them in a baking pan(s) in a single layer and brush lightly with melted coconut oil or ghee or olive oil so you don’t have to turn them over.

Bake for about 20 minutes or until they’re cooked through.
Cool completely and either package into individual servings OR place them in singe layers on a cookie sheet and freeze until firm then bag them all together and pull out as many as needed.

*If you’re counting calories, count the number of meatballs you get, then plug the recipe into your calorie app of choice (like myfitnesspal) then the number of servings is the the number of meatballs, then you know the info for each one multiplied by howevermany you eat :).



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