Meal Details
1. Paleo chili
415cal, 45p, 14c, 19f (per meal)
1 1/2 lbs (678g)
1/4 tbsp (2g)
1/2 tbsp (4g)
1/4 tbsp (2g)
1 1/2 can(s) (630g)
3 cup(s) (720mL)
1 1/2 tbsp (23mL)
3 large (492g)
1 1/2 medium (2-1/2" dia) (165g)
3 clove(s) (9g)
Recipe has been scaled from original by 1.5x. 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 tomatoes and carrots
147cal, 6p, 11c, 5f (per meal)
1/4 cup (68mL)
1 1/2 medium (92g)
3 hearts (1500g)
3 medium whole (2-3/5" dia) (369g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.