Paleo Chilli (slow cooker)
2 green peppers1 large zucchini
2 small onions
4 stalks of celery
1/2 cup chicken broth (beef broth would work too)
1 can mushrooms
2 cans diced tomatoes, drained
2 cans tomato sauce
1/4 cup tomato paste
2 tbsp minced garlic (we love our garlic!)
1 tsp salt
1 tsp pepper
1 tbsp baking soda (to taste, it helps get rid of the acidic 'tomato-y' taste)
-1/4 cup chilli spice (add to taste)
3 lbs ground beef and/or pork
Chop all the veggies into 1/2 inch sized chunks (except the celery, chop thinner). Add everything except the ground beef to the slow cooker, or pot, and start heating it up.
Cook the ground beef in a frying pan until just cooked. Don't worry if it's a little pink in spots. it will cook the rest of the way in the pot. Drain and add to the pot/slow cooker. Cook for 4-6 hours. At the end, taste and adjust spices. Ours is not very spicy, but you could add chilli peppers to increase the heat. Variations, add 2 tbsp cocoa powder, add chopped jalapeños. These are the veggies we used because this is what we happened to have on hand. You could definitely change it up and swap out different veggies. We also only used 2 lbs of meat (1 lb ground beef, 1 lb ground pork). It was a little light on the meat, so I would recommend using 3 lbs. This makes a really big batch! This made about 6 L (we have a really big slow cooker!)
Dinner Rolls (Adapted from here)
Ingredients
- 1 cup tapioca flour (starch)
- 1/4 – 1/3 cup coconut flour
- 1 teaspoon sea salt
- 1/2 cup warm water
- 1/2 cup olive oil (I used melted coconut oil)
- 1 large egg, whisked
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- optional: 1 tbsp fresh chopped chives or garlic or onions or other herbs
Instructions
- Preheat oven to 350 degrees F.
- Combine the tapioca flour with the salt, baking powder, baking soda and 1/4 cup of the coconut flour in a medium bowl. Mix well and break up any chunks.
- Pour in oil and warm water and beat together. Add the whisked egg and continue mixing until well combined.
- If the mixture is too thin you should add one or two more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
- Spoon out about two tablespoons of the dough and roll into balls. Use extra tapioca flour in the palms of your hands so the dough does not stick.
- Place each roll of dough onto a greased baking pan or parchment paper
- Bake for 35 minutes.
Makes about 10 paleo dinner rolls.
I made them a bit smaller, and it ended up being about 15 and only needed to be cooked for about 23 minutes. I also added leavener to the recipe. These would have been AMAZING with some chopped chives, or other herbs/garlic. I have chives growing in the garden and I was disappointed I didm't think of it until after!
