EASIEST Slow Cooker Turkey Chili
This slow cooker turkey chili recipe could not be any easier, or more delicious! It’s so quick and easy to make it almost feels like cheating – what’s the secret? Tomato soup as the base to save on time! Only minutes of prep for a tasty and comforting meal that is oh so satisfying and full of flavor.
| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Servings |
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- 1 pound ground turkey
- 1 32 oz organic tomato boxed soup
- 1 15 oz can black beans, drained
- 1 15 oz can corn, drained
- 1/2 medium onion
- 2 tbsp chili powder
- 1 tsp red pepper flakes
- 1/2 tbsp garlic powder
- 1/2 tbsp ground cumin
- salt and pepper to taste
Ingredients
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- Heat ground turkey in a skillet with olive oil over medium heat and cook until brown.
- Combine turkey, tomato soup, onion, chili powder, red pepper flakes, garlic powder, ground cumin, salt and pepper in slow cooker.
- Cover and cook on high for 2 hours (after 1 hour, mix in black beans and corn).
Ground Chicken & Broccoli Stir-Fry
I love Chinese stir-fry but I can’t afford the grease, sodium and fat that can come along with it (and nor do I want to)! If you’re not a big fan of broccoli or just a veggie lover in general, add other vegetables such as onions, mushrooms, bell peppers, carrots…the more the merrier when it comes to stir fry. Whenever the urge strikes, I reach for this recipe and am instantly satisfied. If you’d like to deviate slightly from paleo while still remaining uber healthy, try this over brown rice or quinoa. Add some red pepper flakes for some spice!
| Prep Time | 5 |
| Cook Time | 15 |
| Servings |
|
- 1 lb ground chicken
- 1 cup chopped broccoli florets
- 4 tbsp light soy sauce or coconut aminos
- 2 tbsp rice wine
- 1 tsp honey
- 1/4 tsp Chinese five spice powder
- 1/4 tsp salt
- 1 tbsp olive oil
- 1 tsp minced ginger
- 2 tsp minced garlic
Ingredients
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- Combine soy sauce, rice wine, honey, five spice powder and salt in a small bowl.
- Heat a nonstick skillet on medium heat and add olive oil.
- Add ginger and garlic and stir.
- Add ground chicken with half of the sauce mixture and stir until lightly browned.
- Add in broccoli florets and the remainder of the sauce and simmer on low for 10 minutes.
[recipe]
Paleo Chocolate Soufflés
What’s better than an ooey gooey chocolate soufflé with a warm dark chocolaty center? An ooey gooey chocolate soufflé with a warm dark chocolaty center that’s paleo! Chocolate soufflés used to be one of my favorite guilty indulgences with a capital “G”…now I can enjoy these sinful treats without feeling the need to repent. You can cut the recipe down to 1 if you don’t have the self-control…or make the batter up to 1 day ahead (store in the refrigerator) if you’re wanting to make batch after batch! Serve these hot and piping out of the oven and try them with a dollop of my paleo whipped cream!
- 2 tbsp cocoa powder
- 6 oz dark chocolate
- 4 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tbsp coconut milk
- 2 tbsp honey
- 4 egg yolks
- 4 egg whites
- pinch of salt
- Preheat the oven to 375 degrees.
- Grease 4 ramekins with additional coconut oil and cocoa powder.
- Melt the dark chocolate and coconut oil together in the microwave, stirring occasionally.
- Remove the dark chocolate and coconut oil mixture and add the vanilla extract, coconut milk and honey.
- Whisk in the yoks one by one until smooth.
- In a separate bowl, beat the egg whites and salt together until peaks form.
- Gently fold the egg white mixture into the chocolate.
- Spoon into the ramekins.
- Bake 15 minutes until set and serve immediately.
Paleo English Muffins
I’m a big fan of using almond flour to make things taste like carbs! I’ve been on a kick making breakfast sandwiches for breakfast and/or lunch and these little English muffins are perfect when sliced in half and toasted. I also like to toast and spread a little grass-fed butter or almond butter on them for a sweet treat! There is hardly any prep or clean up involved and you can’t beat a 2 minute cooking time. If you still can’t afford the 5 minutes, make a bunch ahead of time and store them in the freezer then defrost/reheat as you consume
- 3 tbsp almond flour
- ½ tbsp coconut flour
- 1 tbsp grass-fed butter
- 1 egg
- 1 pinch sea salt
- ½ tsp baking powder
- Microwave grass-fed butter in a 4” ramekin for 30 seconds.
- Combine almond flour, coconut flour, egg, sea salt and baking powder in ramekin and stir.
- Let the mixture sit for 2 minutes.
- Microwave for a minute and a half then run a knife along the edge to loosen from the ramekin.
- Slice, toast and enjoy!
Camarones A La Diabla
I am a shrimp fanatic and this is my favorite recipe on the blog to date! I always order camarones a la diabla at my favorite Mexican restaurant then instantly regret it after I’m filled with grease and sodium…I’d much rather get all of the taste combined with the ability to control what goes into my dish and therefore my body. I love the garlic, butter and spice combination in this dish but beware of the habanero and feel free to leave it out if you have a spice aversion!
Whether grass-fed butter is paleo or not is slightly controversial but the benefits of grass-fed butter far outweigh any perceived “rule breaking” in my book. Not only is grass-fed butter rich in nutrients like vitamins A, E and K2, it is also a source of butyric acid and conjugated linoleic acid which actually may prevent weight gain or even cause modest fat loss (not to mention it’s absolutely delicious)! Win, win win. Use as much or as little as you’d like with this recipe – the more you use, the richer!
Try these camarones with my paleo tortillas! Enjoy!
- 1 pound shrimp, peeled and deveined
- 2 guajillo chiles
- 4 chiles de arbol
- 1 habanero pepper (with all or half of the seeds removed based on spice tolerance)
- 1 roma tomato
- 4 garlic cloves, minced
- 1 tsp salt
- 2 tbsp apple cider vinegar
- ½ tsp black pepper
- 2 tbsp grass-fed butter
- Peel & devein shrimp then marinate with a small amount of minced garlic and a sprinkle of salt then set aside.
- Toast the guajillo and arbol chiles in a dry skillet over medium heat until fragrant.
- Add water until chiles are submerged and simmer for a few minutes until softened.
- Remove stems and seeds from guajillo peppers.
- Place guajillo & arbol chilese in a processor with chopped tomato, habanero, garlic, apple cider vinegar, salt and pepper and pulse until smooth.
- Melt butter in a large skillet and add the sauce mixture then bring to a simmer over medium-high heat.
- Add shrimp to the skillet and cook for 60 seconds. Turn and cook for an additional 60 seconds, simmering until shrimp reaches desired firmness.
Chocolate Glazed Paleo Donuts
These are hands down my favorite donuts in the entire world. Unlike the sugar headaches I inevitably get from “regular” donuts, I can devour these suckers guiltlessly with the only consequence being a big ol’ protein boost. If you don’t already have a donut pan, it is definitely worth the investment for a future filled with these fluffy chocolate-y treats. The trick to making these donuts is to be patient to make sure they cool at each step before glazing and after glazing – pop them in the fridge to speed the process up! Enjoy these donuts for breakfast, with a cup of steaming coffee or for a mid-afternoon snack!
- 1 ¼ cup almond flour
- ¼ tsp baking soda
- 3 tbsp pure maple syrup, grade B
- 1 tsp apple cider vinegar
- ¾ tsp vanilla extract
- 2 tbsp coconut oil, melted
- 2 eggs, separated
- ¾ cup dark chocolate
- 2 tbsp coconut oil
- Preheat oven to 350 degrees and grease 6-mold donut pan with coconut oil.
- Combine almond flour and baking soda in large bowl.
- Combine maple syrup, apple cider vinegar, vanilla extract, coconut oil and egg yolks (set aside the egg whites) in a separate medium bowl.
- Mix the wet ingredients into the dry ingredients and set aside.
- Whisk the egg whites together until firm peaks form then fold egg whites into the batter.
- Distribute the batter evenly between the 6 molds.
- Bake for 12-15 minutes until lightly golden then allow the donuts to cool.
- Microwave the dark chocolate and the coconut oil together in a glass bowl for 15 seconds at a time until melted, stirring in between.
- Use a knife to “frost” each donut then chill in the refrigerator until the glaze hardens.
Easy Peasy Crock Pot Chuck Roast
Another one of my crock pot favorites! This meat comes out so tender that you won’t even need a knife to eat it…and it’s done by the time you get home for dinner with only minutes of prep. If you’re a veggie lover, throw in baby carrots, onions, celery and potatoes into the mix for a complete meal! If you don’t have a slow cooker, you can roast the meat in the oven at 325 degrees F for about 2 to 3 hours until the meat is tender. Chuck (the type of cut) is rather tough having come from the shoulder and neck area which means a long, slow cooking time is preferable to make it deliciously tender.
- 1 2 pound boneless chuck roast
- ½ tbsp paprika
- 1 tbsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- 2 tbsp balsamic vinegar
- 1 tbsp minced garlic
- Make the rub for the roast by combining paprika, Italian seasoning, garlic powder, salt and black pepper.
- Evenly pat the rub on all sides of the roast.
- Brown the roast on both sides in a skillet on medium-high heat for 2 to 3 minutes.
- Mix together beef broth, balsamic vinegar and minced garlic in a small bowl.
- Place roast in the crock pot and add broth mixture.
- Cover and cook for 8 hours on low (or 4 hours on high).
Kickin’ Kale Chips
So it’s pretty easy to eat healthy for meals but what about snacking? How boring does a bowl of grapes get during your mid-afternoon slump when all you want is a salty, crispy XL bag of potato chips?! Forget the carbs, sodium and fat…I present to you…kale “chips”. Essentially you’re just eating veggies while curbing the craving for something crunchy and salty. Just don’t go too crazy on the salt! If you’re feeling really feisty, try adding some paprika, cayenne or lemon pepper. Whatever your seasoning of preference will do the trick. Low calorie, delicious and nutritious…a triple threat!
- 1 bunch of kale
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic salt
- ½ tsp pepper
- Preheat the oven to 350 degrees and line a baking sheet with tinfoil.
- Tear the kale into bite size pieces, wash and thoroughly dry.
- Lay the kale on the baking sheet and toss with olive oil, salt, garlic salt and pepper.
- Bake until the edges brown (10 to 15 minutes).
Pesto Shrimp
Pesto, pesto, pesto…pesto everything! Nothing beats the taste of FRESH homemade pesto and I can’t believe how easy it is to make. It’s not a bad idea to make a big batch of it and keep it in the fridge or freezer to add a dollop of it to anything you’re cooking and instantly pesto-fy it! My absolute favorite – make your classic morning breakfast scramble then add a few teaspoons of fresh pesto and your boring breakfast is now a treat! This pesto shrimp dish is a surefire appetizer pleaser…non-paleo eaters can serve on crostinis (for paleo eaters a toothpick should suffice)!
- ½ cup pine nuts
- 3 tbp garlic, chopped (around 9 cloves)
- 5 cups fresh basil leaves, packed
- 1 tsp salt
- 1 tsp ground black pepper
- 1 ½ cup olive oil
- 1 cup freshly grated parmesan (or Jane’s Healthy Kitchen’s Vegan Parmesan Cheese)
- 2 pounds of jumbo shrimp, peeled and deveined
- 2 cloves of garlic, chopped
- 1 tbsp olive oil
- Place the pine nuts and garlic in a food processor and process for 10-15 second.
- Add the basil leaves, salt and black pepper and pulse.
- Slowly pour the olive oil into the bowl and process until smooth.
- Add the parmesan cheese and process for an additional minute.
- Set aside pesto sauce in the fridge or freezer for later use.
- To make the shrimp, toss 6 tablespoon of pesto sauce to coat the shrimp (or enough to fully cover to your liking).
- Let the shrimp it at room temperature and marinate for 30 minutes.
- Heat the olive oil in a skillet over medium heat and sautee chopped garlic for 1 minute.
- Pour the shrimp in and cook, stirring frequently, until shrimp is bright pink and opaque (approximately 5 minutes).
- Mix in desired amount of pesto to coat shrimp to your liking and serve!
Crock Pot Pork
This first post of the year comes to you complements of my brand new gold MacBook! Santa was nice to me, I sure am a lucky girl. This year I’m thankful for all of the exciting events coming up in my life, all my travels…and for the invention of the CROCK POT! Yes, I’ve said it before and I’ll say it again – thank god for the creation of this one stop shop for a gourmet dinner with absolutely no effort whatsoever (besides pushing the “on” button). Season the meat before you go to work in the morning and dinner is ready by the time you get home! Pork is always a great alternative to the typical chicken that I’m used to serving almost every night. Tender, juicy and flavorful, you can top this pork with my paleo barbecue sauce or enjoy it as is!
- 3-4 lb pork shoulder
- 4 garlic cloves, crushed
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- ½ tsp liquid smoke
- Season both sides of the pork shoulder with salt and black pepper.
- In a small bowl, mix together paprika, chili powder, garlic powder and cumin.
- Massage the seasoning into both sides of the pork until fully coated.
- Place pork into crock pot and sprinkle a layer of garlic on top.
- Combine liquid smoke with chicken broth and pour over the pork.
- Cook on low for 5-6 hours and serve!
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
