Crockpot Cabbage Rolls

you will need:

1 head of cabbage

1 lb ground pork

1 onion chopped

1 tsp garlic powder

1 tsp salt

2-3 cups diced cauliflower

1 can diced tomatoes

1 can tomato sauce

1. Start by placing cabbage in a large pot of water on medium heat and let it simmer for 15 min
2. in a separate bowl mix chopped onion, pork, garlic powder, salt, and rices caukiflower
3. once cabbage is finished carefully remove leaves one at a time.
4. lay one cabbage leaf out at a time and put about 1/2 cup of pork/ cauliflower mixture in cabbage and roll up like a burrito.
5. do that until you are finished with all of the meat
6. in crockpot cover the bottom with the tomato sauce
7. place all cabbage rolls on top of tomato sauce. You can double layer them if you need to
8. now pour diced tomatoes on the top of all of the cabbage rolls
9. place crockpot on high for 4 hours

The post Crockpot Cabbage Rolls appeared first on Fit Paleo Mom.

Date and Walnut Roasted Brussel Sprouts

to make you will need

about 1 lb of Brussel sprouts

1/3 cup walnuts

5 pieces of bacon chopped

4-5 dates, pitted and chopped

olive oil

salt and pepper

1/2 cup balsamic vinegar

1. Start by preheating oven to 405
2. now in a bowl toss Brussels, chopped bacon, and walnuts.
3. coat with olive oil and salt and pepper
4. now spread into a baking sheet and bake for 20 min
5. while Brussels are baking place balsamic vin in a saucepan over medium heat. Cook and continue stirring until it starts to thicken
6. after Brussels have been cooking 20 min, remove and add the dates to them. Then cook for 10-15 more minutes
7. finally top Brussels with balsamic reduction and enjoy.

The post Date and Walnut Roasted Brussel Sprouts appeared first on Fit Paleo Mom.

to make you will need:

1 medium spaghetti squash

2 tablespoons ghee

1 tablespoon parsley

1 tablespoon basil

salt

2 cloves minced garlic

1. Preheat oven to 375, cut spaghetti squash in half, place face down on baking sheet and cook for 30-40 min depending on the size of your squash
2. once squash is finished, scrape seeds out of center and then use a fork to scrape the spaghetti squash into a bowl and salt it well
3. in a medium skillet add ghee and garlic and let cook until fragrant. Once it is starting to brown add basil and parsley and turn off heat
4. now add your spaghetti squash to the  ghee/ herb mixture and begin to toss together while it cooks on medium heat for about 2-3 min

The post Garlic and Herb Spaghetti Squash appeared first on Fit Paleo Mom.

Broccoli Rice and Chicken Casserole

to make you will need:

olive oil

10 oz steamed broccoli

12 oz cauliflower, riced

2 lbs cooked and shredded chicken

1 onion chopped

8 oz mushrooms chopped

2 eggs

1 cup canned coconut milk

1 cup chicken broth

pinch of nutmeg

salt and pepper

1. pre heat oven to 350
2. start by steaming broccoli, steaming and ricing your cauliflower, boil and shred your chicken
3. now saute onion and mushrooms in olive oil in a skillet over medium heat.
4. in a large casserole dish add chicken, broccoli, cauliflower rice, and mushroom and onion mixture. salt this really well and mix together in dish
5. in a separate bowl mix coconut milk, chicken broth, eggs, and nutmeg. mix until it is blended very well
6. now pour coconut milk mixture over chicken and vegetables in the casserole dish and mix well to coat evenly
7. place in oven and bake for 40 minutes.

The post Broccoli, Rice and Chicken Casserole appeared first on Fit Paleo Mom.

Egg Roll in a Bowl

The group that I am in that is doing January whole30 keeps posting delicious picks of their egg roll in a bowl. I have never tried it and decided to make it tonight. The recipe comes from The Preppy Paleo I added a few vegestables and used beef instead of pork. This will definitely become of my “go to” meals from now on. It’s so easy and very good and the whole family loved it.

To make you will need:

1 tsp coconut oil

1 onion chopped

1 lb ground pork or beef

5 minced garlic cloves

1/3 cup coconut aminos

1 tsp minced ginger

1 tsp rice wine vinegar

1 tsp sesame oil

1 10 oz bag of coleslaw mix

1. Melt coconut oil in large skillet and cook onion, garlic, and meat.

2. In a small bowl combine coconut aminos, ginger, vinegar, and sesame oil

3. Once meat is browned, add coleslaw mix and sauce. Stir to mix well. Reduce heat and cover and let cook for 15 minutes.

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Im Starting my whole 30 today. Instead of eating myself into a food coma and starting Jan 1, I decided to just go ahead and start now. I completely let go over the holidays and ate way too much sugar resulting in feeling terrible daily. So, today is day one and this is what I made for dinner. Was super easy and super delicious

to make you will need:

1 tbsp olive oil

1 cup green onions

2 cloves minced garlic

1 minced jalapeño

32 oz chicken broth

1 lb boneless skinless chicken breast

1 tsp cumin

1 1/2 avocado

3 tbsp lime juice

1/3 cup cilantro

salt

1. Start by placing olive oil in a pot over medium heat. Add green onions, garlic, and jalapeño and let cook for about 3-5 min

2. Add chicken broth to mixture, salt your chicken, and  then add raw chicken to broth mixture. Let cook over med heat until chicken is cooked all of the way through

3. Once chicken is cooked remove it from the mixture and set in a bowl. Let it cool.

4. Once chicken is cool shred it with your hands

5. Now in your blender add the avocado, lime juice, cilantro, and the broth from your out. Blend well

6. Finally add broth/avocado mixture back to your pot and chicken. Now serve!

7. Top with diced tomatoes and maybe a little slice of avocado to garnish.

The post Chicken Avocado Soup appeared first on Fit Paleo Mom.

Cornbread Dressing

to make you will need:

2 tablespoons olive oil

1 large onion chopped

1 cup chopped celery

1 lb ground pork sausage

salt and pepper

1 1/2 pans of Paleo cornbread ( I baked 2 pans of the bread and ended up only using 1 1/2 and just saved the other half to eat later)

4 eggs

1 1/2 cup chicken stock

1. Preheat oven to 350

2. In a skillet sauté onion, celery, and sausage in olive oil until cooked through. Remove from heat

3. Crumble cornbread into the celery, onion, sausage mixture and mix well

4. In a small bowl mix eggs and chicken stock. Once it is mixed well pour into the sausage/cornbread mixture and stir until totally combined

5. Pour into a glass 9×11 baking dish and bake for 60min

The post Cornbread Dressing appeared first on Fit Paleo Mom.

Green Beans

Butternut Squash Salad

Beet Salad

Chocolate Pie

Apple Pie

Pear Tart

Sweet Potato Salad

Maple Glazed Brussel Sprouts

The post Paleo Thanksgiving appeared first on Fit Paleo Mom.

Oven Baked Cinnamon Chicken

these chicken legs are literally the best I’ve ever made. It’s the cinnamon that takes them to another level!! So easy to make. I went with skin in chicken legs because I was looking to try something different. I cook the chicken thighs and breasts all of them time, so I thought the family needed a little change.

To make you will need:

8-10 skin on chicken legs

olive oil

salt

pepper

garlic powder

paprika

cinnamon

1. Pre heat oven to 400

2. Place chicken legs on a parchment lined baking sheet. Not touching, make sure to spread them apart.

3. Cover with olive oil generously

4. Season with salt on both sides, followed by pepper, garlic powder, paprika, and cinnamon.just season them evenly on both sides with all seasonings

5. Bake 30 minutes, remove and flip over and bake 30 more minutes.

The post Oven Baked Cinnamon Chicken appeared first on Fit Paleo Mom.

to make you will need:

1 onion chopped

2 lbs boneless chicken thighs

salt/pepper

1.5 cups tessemae’s ranch dressing

1. Place onion in crockpot and top with chicken

2. Season with salt and pepper

3. Top with ranch dressing

4. Cook on low 7 hours or high for 4 hours

The post Crockpot Ranch Chicken appeared first on Fit Paleo Mom.