Meal Details
1. Paleo chili
553cal, 59p, 19c, 25f (per meal)
2 lbs (904g)
1 tsp (2g)
2 tsp (5g)
1 tsp (2g)
2 can(s) (840g)
4 cup(s) (960mL)
2 tbsp (30mL)
4 large (656g)
2 medium (2-1/2" dia) (220g)
4 clove(s) (12g)
Recipe has been scaled from original by 2x. 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
71cal, 2p, 7c, 3f (per meal)
1 tbsp (15mL)
1/4 small (18g)
1/4 cucumber (8-1/4") (75g)
1/2 medium whole (2-3/5" dia) (62g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.