Meal Details
1. Paleo chili
1107cal, 119p, 38c, 49f (per meal)
4 lbs (1808g)
2 tsp (4g)
4 tsp (11g)
2 tsp (5g)
4 can(s) (1680g)
8 cup(s) (1920mL)
4 tbsp (60mL)
8 clove(s) (24g)
4 medium (2-1/2" dia) (440g)
8 large (1312g)
Recipe has been scaled from original by 4x. 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
392cal, 15p, 28c, 13f (per meal)
3/4 cup (180mL)
8 hearts (4000g)
8 medium whole (2-3/5" dia) (984g)
4 medium (244g)
Recipe has been scaled from original by 4x. 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.