Cauliflower Garlic Mashed Potatoes

Easy Mashed Cauliflower with Garlic

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Ingredients

1. 1 large head of cauliflower, cut into florets
2. 1/4 cup almond milk
3. 1 tbsp ghee
4. Head of garlic
5. Fresh chives, chopped
6. Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves. Place in aluminum foil and drizzle with olive oil, then seal the foil around the garlic. Bake for 25-30 minutes, until the cloves are soft. Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin.
2. Meanwhile, place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.
3. Add roasted garlic, milk, ghee, and salt to the cauliflower. Using an immersion blender or food processor, combine ingredients until smooth. Top with chives and freshly ground pepper.

By Rebecca Bohl (PaleoGrubs.com)

PALEO BREAKFAST CASSEROLE

Paleo Breakfast Casserole 

 Course Breakfast/brunch

 Cuisine Paleo &amp, Whole30

 Prep Time 15 minutes

 Cook Time 1 hour

 Total Time 1 hour 15 minutes

 Servings 8 servings

Ingredients

• 12 slices nitrate free bacon sugar free for Whole30
• 2 large sweet potatoes peeled and sliced into thin rounds approximately 1/4"
• 1 tbsp melted cooking fat** + sea salt for roasting the sweet potatoes
• 3 cups Brussels sprouts tops removed and either quartered or chopped, plus about 1 tbsp cooking fat** plus a pinch of sea salt for roasting
• 1 large onion or 2 small sliced thin
• 12 eggs
• 1/3 cup full fat coconut milk
• 1/2 tsp salt plus to suit your taste
• 1/4 cup nutritional yeast this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet
• 1/2 tsp garlic powder
• Black pepper to taste

Instructions

1. Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.
2. Cut the bacon into 1" pieces and cook in a large heavy skillet, over med/hi heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize your onions*
3. Now it's time to roast your sweet potatoes and brussels sprouts. Toss the sweet potato rounds with your cooking fat of choice and sea salt to taste (generous pinch for me) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
4. Now do the same with your brussels sprouts, this time arranging them on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the brussels sprouts for about 20.
5. Meanwhile, it's time to caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat*
6. Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Your goal is to cook the onions long and slow (about 25 minutes) to bring out the most flavor! Once they're deeply caramelized and very soft, remove from heat.
7. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
8. Now it's time to assemble the casserole! Lower your oven heat to 400 F, then layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.
9. Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days*** Enjoy!

TACO SOUP

ingredients

1. • 2 lbs. ground meat (beef, chicken, turkey, etc.)
   • 1 large onion, chopped
   • 1 bell pepper, chopped
   • 2-3 zucchini or yellow squash, chopped in 1 inch cubes
   • 2 jalapeños, finely chopped or 4-7 oz can of chopped chilies (4 oz for mild spice, 7 oz for more)
   • 6 cloves garlic, crushed
   • 6 large tomatoes, diced or 28-32 oz of diced tomatoes
   • 4 cups homemade chicken stock
   • 1/4 cup Taco Seasoning (see below)
   • Juice of 2 limes
   • Extra taco seasoning and lime juice for serving
   *Optional Toppings: Serve with grated cheese, sour cream, chopped cilantro, lime wedges and Cheese Chips

instructions

1. Instant Pot Dirctions: Set to Saute and brown meat inside inner pot. Drain excess oil and return to pan. Add remaining ingredients and then lock lid and close vent. Cook for 15 minutes on "Stew" and then natural release for 5 minutes.
   Stove top method: Brown meat in large pan. Drain off excess grease and set aside. In same pot, sauté onions, bell pepper and zucchini for about 5-10 minutes or until soft. Add meat back to pan along with rest of ingredients. Cook on medium-low heat for 20-30 minutes.  Taste for seasoning and add additional 1 tablespoon of taco seasoning and 1 extra tablespoon of lime juice just before serving. 
   Crock Pot Method: Add cooked meat to crock pot along with rest of ingredients. Cook on low for 6 hours or high heat for 3 hours.
   Creamy Taco Soup:  After soup if finished cooking, add 8 oz. cream cheese to soup and stir until melted.
   JUST BEFORE SERVING: If desired, stir in extra tablespoon of taco seasoning and 1 extra tablespoon of lime juice. 

CROCKPOT PORK SHANKS

Ingredients

• 1 - 1½ tbl avocado oil
• 3 lbs bone in pork shanks (about 9)
• 3 cups onion, diced (about 1 large onion)
• 2 cups carrot, diced
• 4 cloves garlic, minced
• 3 cups mushrooms, chopped
• 1 tbl fresh oregano leaves, minced
• 2 tsp fresh thyme leaves
• 2 tbl fresh basil leaves, chopped finely
• 1 tsp fine sea salt
• 2 lemons, zest and juice, divided
• 14 oz chopped tomatoes (substitute 1 cup pumpkin puree for AIP)
• ¾ cup chicken or pork broth

Instructions

1. Pat the pork shanks dry with paper towel.
2. Add ½ tbl of oil to a large skillet over medium heat. Brown half the pork shanks until golden brown, about 8 minutes per side. Set aside.
3. Repeat with the other ½ tbl of oil and the remaining pork shanks. Set aside with the other pork shanks.
4. Add the last ½ tbl oil to the skillet. Add the onion, carrot and garlic to the pan and soften, about 5 minutes.
5. Add the onion mixture to the bottom of a large slow cooker. Nestle the pork shanks on top.
6. Return the skillet to the stove over a low heat and use the juice of one lemon to deglaze the pan. Add the pan drippings to the slow cooker.
7. Add the mushrooms, oregano, thyme, basil, salt and lemon zest to the slow cooker.
8. Pour over both the chopped tomatoes and stock. Cook on high for 4 hours.
9. Remove pork shanks and set them aside, covered to keep them warm.
10. Remove all of the cooking liquid and half of the vegetables, adding them to a blender. Add the juice of the remaining lemon and puree until smooth. Check your seasoning here and add any extra salt if needed.
11. Return the vegetable puree to the slow cooker, stirring the remaining vegetables through the sauce. Add the pork shanks and cook for a further 30 minutes - 1 hour on low.

BUFFALO CHICKEN MUFFINS

Ingredients:

• 2 chicken breasts (raw) or 1lb of ground chicken (cheaper to grind yourself in a food processor)
• 5 eggs
• 1/2 cup of bleu cheese (you can omit this if you really, truly need to)
• 2 green onions, chopped
• 1/4 cup of Frank’s RedHot Buffalo sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon baking soda

Directions: 

1) Heat the oven to 350 degrees.

2) Chop up the raw chicken breast into large chunks. Then throw them in the food processor. Process for about 30 seconds until it is completely ground. Let it rest for a second.

3) In another bowl add the eggs, green onions, bleu cheese, baking soda, salt and pepper. Mix till blended.

4) Add the chicken, bleu cheese, and hot sauce to the bowl and mix until everything is incorporation.

5) Scoop into a silicone muffin pan (I love this one) or a heavily greased muffin pan.

6) Bake for 25 minutes till muffins are firm.

7) Serve with extra hot sauce, ranch, celery and carrots! Makes 12 muffins!

CROCKPOT PULLED BBQ CHICKEN

INGREDIENTS:

3 pounds organic chicken breast

2 cups diced tomatoes

2-4 pitted dates

3 cloves garlic 

1 small yellow onion peeled and quartered or 1/2 a large yellow onion

3 tablespoons apple cider vinegar

2 teaspoons sea salt

1 tablespoon smoked paprika

6 oz tomato paste 

1 1/2 tablespoons avocado oil

DIRECTIONS:

1. In a large slow cooker (I use a 6-quart slow cooker), arrange the chicken breasts and drizzle with the avocado oil.
2. Combine the rest of the ingredients in a blender or food processor and blend until all of the ingredients are well chopped. Pour over the chicken, spooning the sauce over all exposed chicken.
3. Cover and cook on low for 4 hours.
4. After the chicken is done cooking, remove the breasts. Using two forks, shred the chicken.
5. Return shredded chicken to slow cooker with the remaining sauce, stirring it together to combine.
6. Enjoy warm over a salad, in large leaves of lettuce, as filling for baked potatoes, or simply on its own. 
7. Store leftovers in fridge for about 5 days.

CROCKPOT CHICKEN CHILE VERDE

INGREDIENTS

• 1 lb. boneless, skinless chicken thighs
• 1 lb. boneless, skinless chicken breasts
• 1 12-ounce jar Salsa Verde
• 1 4-ounce can fire roasted green chiles
• ½ tsp ground cumin
• ½ tsp dried oregano
• Sea salt and pepper to taste
• Fresh cilantro, optional
• Cauli-rice 

INSTRUCTIONS

1. Place chicken in slow cooker.
2. In a small bowl, combine salsa, green chiles, cumin and oregano. Pour over chicken.
3. Place lid on slow cooker and cook on LOW heat for 4 – 6 hours.
4. Remove lid and allow chicken to cool slightly before shredding it with 2 forks right in the slow cooker. Season with salt and pepper to taste.
5. Transfer to serving dish, top with chopped fresh cilantro and serve with lime wedges, if desired.
6. Serve over cauli-rice or in lettuce wraps.