Meal Details
1. Paleo chili
461cal, 50p, 16c, 21f (per meal)
1 2/3 lbs (753g)
1 tsp (2g)
1/2 tbsp (5g)
1 tsp (2g)
1 2/3 can(s) (700g)
3 1/3 cup(s) (800mL)
5 tsp (25mL)
3 1/3 clove(s) (10g)
1 2/3 medium (2-1/2" dia) (183g)
3 1/3 large (547g)
Recipe has been scaled from original by 1.67x. 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. Tossed salad
242cal, 9p, 20c, 8f (per meal)
2 tbsp (30mL)
1/4 cucumber (8-1/4") (75g)
1 small (5-1/2" long) (50g)
1 hearts (500g)
1 small whole (2-2/5" dia) (91g)
1/4 medium (2-1/2" dia) (28g)
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.