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Summer’s Sloppy Joe’s

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I was craving Sloppy Joe’s…so I thought, “How do I make it without the processed mix and bread?” This is how I do it! 🙂

The cucumber an lettuce add a fresh crisp element against the spicy warm mix. My family devoured it before I ccould set the table!

Summer's Sloppy Joe's

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Summer's Sloppy Joe's
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Paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free
Ingredients
  • Paleo Tortillas *See my Paleo Tortilla recipe. Paleo Coconut Wraps or butter leaf lettuce may also be used as a wrap.
  • 1½ lbs ground turkey or grass-fed ground beef
  • 1 medium organic red onion, minced, or finely chopped
  • 1 15oz can organic tomato sauce (I use Trader Joe's)
  • 1 tsp dried, ground sage
  • ½ tsp coriander
  • 2 Tbsp mustard powder
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1 Tbsp honey
  • 6 cloves black fermented garlic, or 3 cloves chopped/minced garlic
  • 1½ tsp arrowroot powder
  • 1 small cucumber, peeled and diced into small cubes
  • shredded lettuce or mixed greens
Instructions
  1. Brown turkey or beef in a cast iron skillet over medium-high heat.
  2. Add chopped/minced red onion.
  3. Add tomato sauce, sage, coriander, mustard powder, chili powder, salt, honey, garlic, and arrowroot powder
  4. Stir well and simmer over low heat for 10-15 minutes.
  5. Serve with my Paleo Tortillas, Paleo coconut wraps, or lettuce leaves.
  6. Top with diced cucumber and lettuce or mixed greens.

 

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Kid’s Choice Beef Stew

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My Kid’s Choice Beef Stew is simple in texture and rich in flavor. I cut the carrots and potatoes into very small pieces. This way, it’s easier to eat and much more appealing to little ones.

Kid's Choice Beef Stew

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Kid's Choice Beef Stew
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Recipe type: Soup
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Serves: 12 cups
 
Grain-free, gluten-free, dairy-free, soy-free, refined sugar-free, egg-free, nut-free
Ingredients
  • 2 1⁄2 pounds grass-fed beef, cut in 1-inch cubes
  • 2 Tbsp coconut oil or avocado oil
  • 6 cups gluten-free beef broth
  • 1 Tbsp sea salt
  • 1⁄2 tsp black pepper
  • 4 cups peeled, cubed gold potatoes (peeled and cubed into small pieces)
  • *1 cup caramelized carrots *see recipe below
  • 1 bay leaf
  • 1⁄2 cup spring water
  • 4 Tbsp arrowroot powder
Instructions
  1. In a large soup kettle or soup pan, brown beef in oil.
  2. Add broth, salt, and pepper.
  3. Heat to a boil.
  4. Cover and simmer 2 1⁄2 hours, until beef is almost tender.
  5. Stir in cubed potatoes and bay leaf.
  6. Cover and simmer for 30 minutes.
  7. *In a medium size cast iron skillet, add 1 Tbsp of coconut oil, and 1 cup of finely sliced, or chopped carrots.
  8. Cook and stir over medium heat until carrots are bright and tender.
  9. Set aside.
  10. Mix ½ cup spring water and arrowroot powder together, then gradually stir into stew.
  11. Add caramelized carrots to the stew.
  12. Heat to a boil and stir 5 minutes more to thicken.
  13. Stew tastes even better the next day after all flavors have had a chance to merge.
  14. NOTE: A finely chopped onion may be added in the beginning to broth; however, many kids don't like the texture of onion.

 

Spaghetti Squash & Walnut Pesto Sauce

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This dish is one of my all time favorite meals. I feel so energized after eating my Spaghetti Squash with Walnut Pesto Sauce!  Basil is naturally full of vitamins A, C and K, manganese, copper, calcium, iron, folate, and flavonoids which protect the body at a cellular level! It’s anti-inflammatory and naturally Paleo and gluten-free!

Spaghetti Squash & Walnut Pesto Sauce

 

 

 

 

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Spaghetti Squash & Walnut Pesto Sauce
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Recipe type: Main Dish
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Serves: 4
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, Anti-inflammatory. Rich in Vitamins A, C, K, manganese, copper, calcium, iron, folate and magnesium.
Ingredients
  • 1 organic spaghetti squash
  • 4 oz package Trader Joe's fresh organic basil, de-stemmed (or) 1 TIGHTLY packed cup of organic basil leaves
  • ½ cup walnuts
  • ½ cup organic olive oil
  • ½ cup organic chicken broth (home-made or gluten-free)
  • 2 Tbsp fresh squeezed organic lemon juice
  • 1 tsp pink salt or sea salt
  • 2 cloves fresh organic garlic, peeled
Instructions
  1. Heat oven to 350 degrees.
  2. With a sharp knife, slice ends off of spaghetti squash
  3. Slice in half lengthwise. It may be easier to slice one side and then the other, rather than both sides at once.
  4. Scoop out the seeds and discard, or save for the garden.
  5. Place flat side down on a cookie sheet
  6. Bake 45 minutes to 1 hour. It's done when a fork can puncture the skin easily.
  7. Remove from oven and set aside to cool.
  8. SAUCE:
  9. In a high speed blender add all other ingredients except spaghetti squash.
  10. Blend until smooth.
  11. When spaghetti squash is cool, scoop "spaghetti" into bowls.
  12. Top with sauce.
  13. Garnish with additional walnuts or sliced cherry tomato.

 

Paleo BLT Chicken Salad

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Today is Father’s Day and I’m making my husband’s all time favorite, BLT Chicken Salad. It’s flavorful and filling, and a hit at any backyard party!

Paleo BLT Chicken Salad

 

 

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Paleo BLT Chicken Salad
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Recipe type: Salad, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Simple, Paleo, Grain-Free, Gluten-Free, Soy-Free, Dairy-Free, Refined Sugar-Free
Ingredients
  • All of the meat from 1 unseasoned organic rotisserie chicken, chopped into bite size pieces
  • 1 head of organic romaine lettuce, chopped
  • 1 package of Applegate Farms Uncured Turkey Bacon, chopped and cooked*
  • 2 large organic tomatoes, chopped
  • 2 organic avocados, peeled and sliced
  • ½ cup extra virgin olive oil
  • 1 oz apple cider vinegar
  • 1 tsp sea salt or pink salt
  • 2 tsp raw honey
  • ¾ tsp black pepper
  • 1¼ tsp dry mustard powder
  • 1 clove garlic, minced
Instructions
  1. *I cut my turkey bacon into pieces with kitchen shears and cook in a cast iron skillet. Otherwise, cook and crumble like usual.
  2. In a large serving bowl, combine chicken, bacon, tomatoes, lettuce, and avocado.
  3. In a separate container, whisk dressing ingredients (olive oil, vinegar, salt, honey, pepper, dry mustard, and garlic).
  4. Pour over salad.
  5. Toss and serve.

 

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag