Meal Details
1. Paleo chili
138cal, 15p, 5c, 6f (per meal)
1/2 lbs (226g)
2 dash (1g)
4 dash (1g)
2 dash (1g)
1/2 can(s) (210g)
1 cup(s) (240mL)
1/2 tbsp (8mL)
1 large (164g)
1/2 medium (2-1/2" dia) (55g)
1 clove(s) (3g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large pot over medium heat. Add the onion and cook until translucent, about 4 minutes.
2
Add the beef and cook, breaking it apart with a spoon, until browned, about 8-10 minutes.
3
Add the spices and a pinch of salt. Cook for 1 minute more, until fragrant.
4
Stir in the bell peppers, tomatoes, and bone broth. Increase heat to high. Once the chili reaches a boil, reduce heat and simmer uncovered on low for 35-50 minutes
5
Slow Cooker Option: Follow steps 1-3 as written. Then transfer the contents of the pot to a slow cooker. Add the bell peppers and bone broth. Cook on low for 6-8 hours or on high for 3-4 hours.
6
Meal Prep Note: Let it cool completely, then refrigerate for up to 4 days or freeze for up to 3 months. Store in airtight containers or freezer-safe bags for easy portioning and reheating.
2. Simple salad with celery, cucumber & tomato
85cal, 3p, 9c, 3f (per meal)
4 tbsp (60mL)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
1 1/3 package (5.5 oz) (207g)
1 1/3 cucumber (8-1/4") (401g)
1 1/3 medium whole (2-3/5" dia) (164g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.