THE “GRUB” MEATBALLS

3 lbs ground beef grass-fed preferred
2 TBSP garlic salt
1 onion diced small or grated
2-3 stalks celery diced very small
2 eggs
3 TBSP chopped cilantro
2-3 TBSP olive oil

Combine everything in a large bowl, and form into meatballs. Freeze in a single layer on a baking sheet, then you can store them in a large Ziploc bag until ready to cook. You can keep frozen until ready to cook them, and just place them into a large skillet with a few TBSP of cooking oil (I use avocado oil) over medium heat, then cover with lid. Cook for about 7-9 minutes, then flip over and cook until done.

CHICKEN “ENCHILADA” CASSEROLE

 http://www.lifemadefull.com

3 cups uncooked rice (hw: cauli rice)
½ cup olive oil
3-4 TBSP tapioca starch¼ cup chili powder (adjust according to taste)
2 cans (15 oz) tomato sauce
3 cups water
1/2 tsp ground cumin
1/2 tsp garlic powder
½ tsp fine grain sea salt
2 lbs chopped chicken breasts
3-4 cups shredded cheese

Stir everything except the cheese together in a deep dish, 9×13 or larger pan. Top with cheese and freeze. When ready to cook, you can either thaw ahead of time and bake, covered, for about an hour at 350 degrees. If frozen, cook for about 1.5 to 2 hours at the same temperature. 

LOADED CHICKEN AND (sweet) POTATOES

• 

• 1 lb boneless chicken breasts, cubed (1″) (raw) (hw: or ground beef, steak ...) 
• 6-8 medium skin-on red potatoes, cut in 1/2″ cubes (hw: sweet potatoes) 
• 1/3 c olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 Tbsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp hot sauce (more if you like it HOT)

Topping:  Hw -all are optional, of course, other options include  lettuce, tomato, jalapenos, salsa , ranch dressing,  sour cream. ....

• 2 c fiesta (or Mexican) blend cheese 
• 1 c crumbled bacon
• 1 c diced green onion

How to Make:
1. Preheat oven to 400 degrees (HW: my oven :350) . Spray a 9 x 13″ baking dish with cooking spray. (hw: oil oil or coconut oil)

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes (hw: this would be to long for my oven -cooking time varies), stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for five minutes or until cheese is melted.

Serve With: Extra hot sauce, Ranch Dressing, or sour cream!
Serves: 6 people.

• Can this Recipe be Made in the Crockpot? Yes. Put all items into a crockpot, cook on low 6-8 hours.

• How Can I Make This Even Healthier? Cut the amount of cheese in half. Use pre-shredded, reduced fat cheese. Add turkey bacon instead of regular bacon. Serve with plain non-fat Greek yogurt instead of sour cream. Cut the amount of olive oil from 1/3 cup to 1/4 cup. Add more chicken and fewer potatoes. Use green beans instead of potatoes. Topping Alternatives: shredded lettuce, diced tomato, fresh pico de gallo, or salsa.
• 
  
• http://www.singingthroughtherain.net

Chicken Mac Salad

yummyaddiction.com.....there are no rules for this salad – you can always add more of any ingredient if you feel there isn’t enough. Just have fun playing around with the flavors!

Heartweed": you know we are wheat free around here so there are some in this recipe about options. :) 

For the salad:

• 2 cups (8 oz. or 225g) dry elbow macaroni (Hw-: I have been using a rice flour pasta -tinkyada that taste better -to me-than wheat based) There are also  buckwheat options. 
• 1 cup cooked shredded chicken
• 1/4 cup grated carrots
• 1/4 cup finely chopped chives
• 1/3 cup diced dill pickles (hw: most pickles contain wheat based vinegar -caution) 
• 1/4 cup finely diced red bell pepper
• 1/3 cup finely diced celery
• 1/3 cup finely chopped black olives

For the dressing:

• 1/2 cup mayonnaise (Hw: I make my own) 
• 5 tablespoons milk (HW: probably could omit for dairy free option or use canned coconut milk)
• 1 tablespoon white wine vinegar (Hw: white vinegar is made from wheat, I would suggest coconut or apple cider vinegar)
• 1 teaspoon Dijon mustard (Hw: Eden foods make a yummy apple cider based dijon) 
• 2 teaspoons sugar (Hw: honey, maple syrup) 
• salt and freshly ground black pepper , to taste

1. Cook pasta. Drain. 
2. In a small bowl, combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper, and whisk until smooth.
3. Place cooled macaroni in a large mixing bowl, pour dressing and toss. Stir in chicken, carrots, chives, pickles, bell pepper, celery and olives (you can always add more of any ingredient if you feel it's needed). Serve immediately or refrigerate until serving. Enjoy!

Sweet Potato Chicken Poppers (Paleo & AIP)

Ingredients

• 1 lb ground chicken (uncooked)
• 2 cups raw (not cooked) sweet potato, grated 
• 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
• 2 tbsp coconut flour 
• 2 sprigs green onion, chopped fine
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
2. Combine all of the ingredients in a large mixing bowl and thoroughly combine
3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you'll have about 20-22 poppers) and place them on the cooking sheet
4. Place in the oven for 25-28 minutes, flipping half way through
5. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further
6. Remove from the oven when thoroughly cooked through
7. Allow to cool and serve with your favorite sauce

Whole 30 Loaded Sweet Potato Fries

http://40aprons.com

• 5 slices thick bacon, Whole30-compliant if on a Whole30, sliced into ½ inch slices
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 1 teaspoon paprika
• ¼ teaspoon cumin
• dash of cinnamon
• 1 teaspoon chili powder
• 2 medium sweet potatoes, peeled, if desired, and diced
• 2 tablespoons coconut oil or ghee, plus more if necessary
• 4 green onions, sliced
• 4 eggs
• 2 avocados, seeded and peeled
• 1 tablespoon fresh lemon or lime juice
• salt, to taste
• my Best Whole30 Ranch Dressing, to serve
• 
  

1. In a small skillet over medium heat, cook the bacon slices until crisp. Remove with a slotted spoon and set aside. Do not drain the grease yet.
2. In a small bowl, combine all spices: garlic powder, onion powder, ½ teaspoon salt, paprika, cumin, cinnamon, and chili powder. In a large cast-iron skillet over medium heat, melt coconut oil or ghee. Add diced sweet potatoes and cook, stirring regularly, until beginning to soften. Add spices and stir to combine well. Add more coconut oil or ghee if necessary to prevent sticking. Cook until sweet potatoes are easily pierced with a fork.
3. Meanwhile, make guacamole. Mash avocado with lemon or lime juice in a bowl. Add salt to taste.
4. When sweet potatoes are nearly done, fry your eggs. Pour rendered bacon grease into a bowl. Add about 1 tablespoon back to the small skillet and heat over medium heat. Crack 2 eggs into skillet and cook until whites are opaque and beginning to set. Flip, if desired, or simply cook until all of whites are set. Sprinkle with salt and slide off onto a plate. Repeat with two other eggs. Don't overcook - you want the yolks to be soft to help create a sauce.
5. Plate your dish: spoon sweet potato home fries into the bottom of an individual serving bowl and top with eggs, guacamole, bacon, green onions, and ranch dressing. Serve immediately.

Best whole30 Ranch Dressing

• 1 tablespoon lemon juice
• about ½ cup almond milk (Hw:I prefer grass fed whole milk) 
• 1 cup garlic mayonnaise, recipe below (or blend 1 cup paleo mayonnaise with 1 cloves of garlic in the blender/food processor)
• ¼ cup fresh parsley, chopped
• few drops of white vinegar
• freshly cracked black pepper, to taste

1. Make your "buttermilk": add 1 tablespoon lemon juice to a ½ cup measuring cup and add about ½ cup almond milk to make ½ cup. Let sit for a couple minutes or until "curdled."
2. Combine mayonnaise, parsley, and vinegar in a bowl and whisk well. Add "buttermilk" until desired consistency. This dressing will thicken a little in the fridge, so you can err slightly on the thinner side.
3. Add salt and pepper to taste.

Make Your Own Organic Peanut Butter Cups

https://www.davidwolfe.com/3-reasons-stop-eating-peanut-butter-cups/

Heartweed: Store bought that is : I am sure in 1928 they did contain the harmful ingredients they contain now. 

Ingredients

• 12 muffin tin liners (Hw: I love the silicon ones- the paper ones are lined with corn :0 ) 
• 12 ounces of organic dark chocolate
• 1 cup of organic peanut butter (hw sunbutter, cashew...)
• 1/4 cup of raw honey 
• 1/4 teaspoon of organic salt (hw: optional) 

Directions

1. Using a small saucepan, melt the chocolate on low heat while stirring continually. Leave it on for 1-2 minutes and be careful not to overcook.
2. Using a teaspoon, put chocolate portions into the muffin cups.
3. Place the whole muffin tin into the fridge to solidify.
4. In a medium bowl, mix the organic peanut butter, raw honey and salt.
5. Once the chocolate in the fridge has hardened, heat the peanut butter in a small saucepan over low heat to soften it.
6. Put a small portion of peanut butter into each of the chocolate-coated cups leaving some room at the top for another layer of chocolate.
7. Store the cups in the fridge for 10 minutes, then spread and flatten the peanut butter.
8. Put the cups back in the fridge for 1 hour or until the peanut butter hardens.
9. When the peanut butter is ready, rewarm the remaining chocolate and add a layer to the top of each candy.
10. Cool it once again in your fridge until the chocolate hardens.
11. Enjoy!