October25
Here is another fun recipe to make during
The Whole 30 Challenge. It doesn’t have to be just grilled meat and salad.
Recipe: Mexican Crock Pot Stew
Ingredients
- 3lbs meat, cubed (Can use pork loin or chop, or chicken breast)
- 4 Tbsp Coconut Oil
- 3 14oz cans diced green chilies
- 2 cup chicken stock
- 3 sweet potatos, peeled and cubed
- 2 onions, diced
- 3 cans diced tomatoes
- 2 tsp salt
- 1 tsp cumin
- 1/2 tsp pepper
- Juice from 1 fresh lime
- Avocado
Instructions
- Combine all ingredients in crock pot except lime juice.
- Cover and cook on low for 6-7 hours.
- Add lime juice, stir well, and serve with a salad and topped with avocado.
Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30
October23
We were looking for a dessert type recipe that we could eat together as a family after a special dinner. This was great. The whole family loved it. We threw a little dairy free ice cream on the side for the kids. No reason for them to not enjoy the creamy goodness while we are doing The Whole 30.
Recipe: Paleo Apple Crisp
Ingredients
Apples:
- 4 Apples, peeled and sliced
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/4 tsp. Ground Ginger
Crisp Topping:
- 2 Tbsp Coconut Oil, melted
- 1/2 cup Almond Flour/Meal
- 1/4 cup Ground Flax Seed
- 1/4 cup Almonds, sliced
- 1/4 cup Shredded Unsweetened Coconut
- 1 Tbsp Vanilla Extract
- 1 tsp. Cinnamon
- Dash of Sea Salt
Instructions
- Preheat oven to 350.
- Toss together all Apple ingredients, in a bowl.
- Place in a 9×9 pan or pie pan.
- Mix crisp topping ingredients together.
- Top with apples with crisp topping mixture.
- Bake for 45-60 minutes, until apples are soft and topping is golden brown.
Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30
Microformatting by hRecipe.
Thanks to http://jensgonepaleo.blogspot.com for the bones of this recipe. I only had to change a few things to make it truly Whole 30 approved.