Meal Details
1. Paleo chili
646cal, 69p, 22c, 29f (per meal)
2 1/3 lbs (1055g)
1 tsp (2g)
3/4 tbsp (6g)
1 tsp (3g)
2 1/3 can(s) (980g)
4 2/3 cup(s) (1120mL)
2 1/3 tbsp (35mL)
4 2/3 large (765g)
2 1/3 medium (2-1/2" dia) (257g)
4 2/3 clove(s) (14g)
Recipe has been scaled from original by 2.33x. 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. Simple salad with celery, cucumber & tomato
171cal, 6p, 17c, 6f (per meal)
1/2 cup (120mL)
5 1/3 stalk, medium (7-1/2" - 8" long) (213g)
2 2/3 package (5.5 oz) (413g)
2 2/3 cucumber (8-1/4") (803g)
2 2/3 medium whole (2-3/5" dia) (328g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.