Meal Details
1. Paleo chili
369cal, 40p, 13c, 16f (per meal)
1 1/3 lbs (603g)
1/4 tbsp (1g)
1/2 tbsp (4g)
1/4 tbsp (2g)
1 1/3 can(s) (560g)
2 2/3 cup(s) (640mL)
4 tsp (20mL)
2 2/3 large (437g)
1 1/3 medium (2-1/2" dia) (147g)
2 2/3 clove(s) (8g)
Recipe has been scaled from original by 1.33x. 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. Tomato cucumber salad
141cal, 3p, 15c, 6f (per meal)
2 tbsp (30mL)
1/2 small (35g)
1/2 cucumber (8-1/4") (151g)
1 medium whole (2-3/5" dia) (123g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.