just a little soft but not falling apart.
8. Pull the bell peppers out of the water with tongs and arrange in a large glass baking dish. Fill each bell pepper with the meat mixture (don’t be shy, stuff ‘em good!) and bake in your preheated oven for 20 minutes.
Steak Chile Rellenos
Why did I first make these? Easy answer: I love chile rellenos. My mom, being the health nut that she was, did not often indulge in the typically battered, fried, and cheese-filled treat. However, there was one little Mexican restaurant that we would visit now and then where my mom would treat herself to their chile rellenos, and she would always share with me. What I loved most about those rellenos was the green salsa that was served over them. Using that as my inspiration, I created a protein-packed and just as delicious paleo version. I know my mom would be proud.
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Serves: 4
4 large poblano or Anaheim chilies
2 tablespoons coconut oil
½ red onion, diced
1 pound tri-tip, diced into small pieces
½ tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
Sea salt and black pepper to taste
1 red bell pepper, diced
1 bunch kale, chopped
4 garlic cloves, thinly sliced
2 Roma tomatoes, diced
1 (4-ounce) can diced green chilies
1 cup salsa verde
½ cup cilantro, chopped
1. Preheat oven to 500°F.
2. On a tinfoil-lined baking sheet, bake the whole chilies for 10 minutes.
3. The chilies will be slightly charred when finished; remove from baking sheet and set aside.
4. In a large skillet, add the coconut oil and heat over medium. Add the onions and sauté for 2 minutes.
5. Add the steak and sauté until the meat starts to brown.
6. Add the spices to the onions and meat and stir well.
7. Add the remaining ingredients, except the salsa and cilantro, and cook until the greens are tender, about another 2 minutes.
8. Remove the meat mixture from the heat and set aside. Using a knife, cut a slit lengthwise down the middle of the chilies. Remove the seeds gently with a spoon and place the chilies into a glass baking dish.
9. Stuff each chili with the meat mixture and bake in a 375°F oven for 15 minutes.
10. Top each chili with some salsa verde and fresh cilantro and serve.
Giant Stuffed Portobellos
Jaden was my inspiration for this meal. He loves mushrooms, and we all love spicy, savory food, so why not pair them together? My little boys love to help scoop the meat mixture into the giant mushroom caps and then watch them bake in the oven as our house fills with a yummy, earthy, spicy smell. Delicious!
Prep Time: 25–30 minutes
Cook Time: 20 minutes
Serves: 5–6
4–6 giant Portobello mushrooms
½ green bell pepper, diced
1 red onion, diced
3 celery stalks, diced
6 garlic cloves, minced
1 pound spicy Italian pork sausage—casing removed
1 pound ground beef
1 teaspoon paprika
¼ teaspoon cayenne pepper
2 tablespoons dried basil
1 tablespoon dried tarragon
Pinch of sea salt
Black pepper to taste
1 egg
¼ cup extra-virgin olive oil
¼ cup coconut flour
1. Preheat oven to 400°F.
2. Use a moist paper towel to gently clean the mushroom caps. Gently remove the mushroom stems with a small knife and set the stems aside.
3. Using a spoon, carefully scoop out the gills from the insides of the mushrooms. Rub the outsides of the mushrooms with extra-virgin olive oil and place each cap down into a large glass baking dish.
4. Dice the bell peppers, onions, celery stalks, and mushroom stems, and mince the garlic.
5. In a large soup pot, brown the sausage and ground beef, add the bell peppers, onions, celery, garlic, and mushrooms, and cook until the veggies are tender.
6. Move the meat and veggie mixture from the pot into a food processor and add all of the spices, the egg, extra-virgin olive oil, and the coconut flour. Process until the mixture is finely chopped but not mushy—it should be chopped fine but still chunky.
7. Scoop the mixture evenly into each
8. Pull the bell peppers out of the water with tongs and arrange in a large glass baking dish. Fill each bell pepper with the meat mixture (don’t be shy, stuff ‘em good!) and bake in your preheated oven for 20 minutes.
Steak Chile Rellenos
Why did I first make these? Easy answer: I love chile rellenos. My mom, being the health nut that she was, did not often indulge in the typically battered, fried, and cheese-filled treat. However, there was one little Mexican restaurant that we would visit now and then where my mom would treat herself to their chile rellenos, and she would always share with me. What I loved most about those rellenos was the green salsa that was served over them. Using that as my inspiration, I created a protein-packed and just as delicious paleo version. I know my mom would be proud.
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Serves: 4
4 large poblano or Anaheim chilies
2 tablespoons coconut oil
½ red onion, diced
1 pound tri-tip, diced into small pieces
½ tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
Sea salt and black pepper to taste
1 red bell pepper, diced
1 bunch kale, chopped
4 garlic cloves, thinly sliced
2 Roma tomatoes, diced
1 (4-ounce) can diced green chilies
1 cup salsa verde
½ cup cilantro, chopped
1. Preheat oven to 500°F.
2. On a tinfoil-lined baking sheet, bake the whole chilies for 10 minutes.
3. The chilies will be slightly charred when finished; remove from baking sheet and set aside.
4. In a large skillet, add the coconut oil and heat over medium. Add the onions and sauté for 2 minutes.
5. Add the steak and sauté until the meat starts to brown.
6. Add the spices to the onions and meat and stir well.
7. Add the remaining ingredients, except the salsa and cilantro, and cook until the greens are tender, about another 2 minutes.
8. Remove the meat mixture from the heat and set aside. Using a knife, cut a slit lengthwise down the middle of the chilies. Remove the seeds gently with a spoon and place the chilies into a glass baking dish.
9. Stuff each chili with the meat mixture and bake in a 375°F oven for 15 minutes.
10. Top each chili with some salsa verde and fresh cilantro and serve.
Giant Stuffed Portobellos
Jaden was my inspiration for this meal. He loves mushrooms, and we all love spicy, savory food, so why not pair them together? My little boys love to help scoop the meat mixture into the giant mushroom caps and then watch them bake in the oven as our house fills with a yummy, earthy, spicy smell. Delicious!
Prep Time: 25–30 minutes
Cook Time: 20 minutes
Serves: 5–6
4–6 giant Portobello mushrooms
½ green bell pepper, diced
1 red onion, diced
3 celery stalks, diced
6 garlic cloves, minced
1 pound spicy Italian pork sausage—casing removed
1 pound ground beef
1 teaspoon paprika
¼ teaspoon cayenne pepper
2 tablespoons dried basil
1 tablespoon dried tarragon
Pinch of sea salt
Black pepper to taste
1 egg
¼ cup extra-virgin olive oil
¼ cup coconut flour
1. Preheat oven to 400°F.
2. Use a moist paper towel to gently clean the mushroom caps. Gently remove the mushroom stems with a small knife and set the stems aside.
3. Using a spoon, carefully scoop out the gills from the insides of the mushrooms. Rub the outsides of the mushrooms with extra-virgin olive oil and place each cap down into a large glass baking dish.
4. Dice the bell peppers, onions, celery stalks, and mushroom stems, and mince the garlic.
5. In a large soup pot, brown the sausage and ground beef, add the bell peppers, onions, celery, garlic, and mushrooms, and cook until the veggies are tender.
6. Move the meat and veggie mixture from the pot into a food processor and add all of the spices, the egg, extra-virgin olive oil, and the coconut flour. Process until the mixture is finely chopped but not mushy—it should be chopped fine but still chunky.
7. Scoop the mixture evenly into each
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