My friend sent me a list of pressure cooker recipes she has tried, so I am pretty much set for meal prep for the next month now. This balsamic chicken was the first one on the list and it turned out so delicious! The ingredient list is really simple and the prep for this one is minimal. While the chicken was cooking, I spiralized 4 zucchinis with my Veggetti (I found this for pretty cheap at my local grocery store a while back), which makes zucchini noodles extremely fast and easy. Most grocery stores these days also sell already spiralized vegetable noodles if you don't have your own spiralizer or don't feel like spiralizing your own vegetables. I wrote some notes below about the zucchini noodles and how I prepared them. Another note I made below is about thickening up the sauce some and I definitely recommend doing that if you make this. I plan to prep more zucchini noodles later in the week too because I have found that they go bad after a few days. Overall though this meal was delicious, super simple, and definitely worth making for dinner or meal prep!

Instant Pot Balsamic Chicken
Ingredients:

• 3lbs boneless, skinless chicken breast
• 1 28oz can of diced or crushed tomatoes (I used Nature's Promise Organic Crushed Tomatoes with Basil)
• 1/2 red onion, thinly sliced
• 2 cloves of garlic, minced
• 1/2 cup balsamic vinegar
• 1/2 tsp basil
• 1/2 oregano 
• 1/2 garlic powder
• Salt
• Pepper
• Zoodles (I also added a bag of baby spinach)

Directions:

1. Set Instant Pot to Saute and Saute your onions until they become soft and translucent.
2. Add in chicken and remaining ingredients, except zoodles.
3. Set to high pressure for 18 minutes. 
4. After cook time is up, use the quick release function on your pot.
5. Shred chicken and serve with sauce and zoodles!*
6. For the zoodles**: Heat up 1-2 Tbsp olive oil in a large skillet on medium heat (maybe a little lower then medium). I added some minced garlic and onions and let that saute for about 1-2 minutes. I then added my zucchini noodles to the pan and tossed frequently. I then slowly added a bag of baby spinach and tossed around until all the spinach was wilted.
7. Be careful not to overcook the zucchini noodles. They should be tender, but still firm. Depending on how many zoodles you have it can take just a few minutes, or closer to 10 minutes. 

Notes:
*I took the chicken out to shred and put my pressure cooker on saute mode to thicken up the remaining sauce. 
**The original recipe recommends not cooking the noodles, but letting it steam in the sauce. In the past I have placed my zoodles on top of the food in the slow cooker once it was done and let it steam in there, so I am sure that would work with the pressure cooker too. 

Original recipe found here

Another weekend of utilizing the slow cooker and pressure cooker for an easy meal prep. I ended up throwing the steak in the crockpot first thing in the morning to get that moving along. I also realized that morning that I was supposed to marinate the steak, so I unfortunately did not do that step. Very rookie mistake on my part. Anyways, last month I posted the recipe for Super Fast Instant Pot Sweet Potato Mash and it was so incredibly fast and delicious that I am already making it again. I also might have to make it again next week because I am out of town all weekend and it is seriously the fastest way to cook the enormous amount of sweet potatoes I need. Like last time though, I doubled the recipe (maybe even tripled it since I use about 6lbs of sweet potatoes) and cooked it for 10 minutes. The only spices I added were salt and garlic powder, but add whatever spices you enjoy. I can see myself making this recipe at least once a month, so I'll try to switch up what spices and ingredients I add to it to vary it up. Anyways, while the sweet potatoes were cooking I had the cauliflower roasting in the oven. All I did for that was cut 2 heads of cauliflower into florets, toss in a Ziploc bag with salt and a little PaleoChef Wing Sauce, then lay it all as flat as possible on a large baking pan. I then lightly sprayed some olive oil on top and roasted the cauliflower in the oven for about 20-30 minutes at 400 degrees, tossing 2-3 times. I found that wing sauce at Whole Foods by me and it is totally worth having in your kitchen if you ever want to add a low calorie and paleo sauce to your foods. This meal seriously turned out so freakin delicious! I was nervous about the cumin steak since I don't really like a strong cumin flavor, but I loved it! The combination with the sweet potato mash tasted so good too. I know some people take a look at my meal preps and think there is no way they could do it too or that they have no time for it, but that is not the case whatsoever! This is a slow cooker recipe and an Instant Pot recipe with some roasted veggies. It doesn't get much easier then that and you get a quality and delicious meal you actually look forward to eating all week. I'll leave my rant at that. Give this one a try!

Slow Cooker Garlic Cumin Skirt or Flank Steak Recipe
Ingredients: 

• 1 medium-sized skirt steak or flank steak (I used a 2-3lb chuck tender steak)
• 4 cloves of garlic
• 2 teaspoons cumin
• 1 teaspoon salt
• ¼ cup olive oil
• 1 teaspoon your favorite Italian seasoning mix
• ½ teaspoon pepper
• 2 thinly sliced onions
• ½ cup water

Directions:

1. Combine all ingredients except the onions and water and place in a medium-sized bowl. Marinate for about 2 hours in the refrigerator or overnight.
2. When marinating is done, cut the onions and dump into the bottom of the slow cooker. Add the marinated steak and then pour on the water. Cover, and cook on medium low heat for around 6 hours until dinner. If you run out of water, pour in more.
3. Serve with the onions and some roasted vegetables on the side.

Original recipe found here

Super Fast Instant Pot Sweet Potato Mash
Ingredients:

• 1-2 pounds of sweet potatoes, peeled and cut into 1″ cubes
• 1 cup of water
• 1 to 2 tbsp of coconut oil
• salt and seasonings to taste

Directions:

1. Peel your sweet potatoes and cut them into 1″ cubes.
2. Add sweet potatoes and water to the instant pot. Close pot and set to sealing.
3. Cook on manual, high pressure, for 4 minutes.
4. Immediately quick release the pressure as soon as the 4 minute cooking cycle has completed.
5. Use oven mitts to carefully remove the inner pot from the Instant pot, carrying it to a colander in your sink to drain the potatoes.
6. Quickly wash out the inner pot and dry it with a kitchen towel.
7. Immediately place the clean inner pot back into the instant pot, add the coconut oil and press the sauté button.
8. Once the coconut oil starts to sizzle, add your potatoes back to the pot along with any seasonings you desire. Use a wooden spoon to stir and turn your sweet potatoes, cooking until a desired consistency is reached. This step should only take a few minutes before you are ready to serve your sweet potato mash! Enjoy!

Original recipe found here

The original recipe is for Sausage Pizza Egg Muffins, which I made for my mom back in June and she did not end up enjoying them. That was mainly my fault though because I picked an Italian sausage that I had never tried before and it definitely had a very bold and spicy flavor to it. Anyways, I decided to remake this recipe to my mother's liking and used ham instead of sausage and used diced tomatoes instead of sun dried tomatoes. This version is a little quicker and easier to make too since you don't have to wait for the sausage to brown. Not only were these simple to prep, but they turned out looking and smelling amazing. There is no way my mom will not enjoy this version!

Ham Pizza Egg Muffins
Ingredients:

• 6 slices of ham, sliced into bits (I used Applegate ​brand)
• 2 cloves garlic, minced (optional)
• dash of crushed red pepper
• ⅔ cup tomatoes, diced
• 2 tsp Italian seasoning blend
• 1 tsp onion powder
• 9 eggs
• ¼ tsp fine grain sea salt
• 1-2 tsp coconut oil for sauteing, plus extra for greasing muffin cups

Directions:

1. Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
2. Heat a medium or large skillet over medium heat and add 1-2 tsp coconut oil to the skillet. Add the garlic, ham bits, tomatoes, and a dash of crushed red pepper. Cook and stir for about 2-4 minutes, then remove from heat and set aside.
3. In a very large bowl, whisk together the eggs, onion powder, Italian seasoning, and salt. Then, pour the entire ham mixture into the eggs and combine.
4. Fill muffin cups ¾ of the way to the top (they'll rise over the cups, which is fine) until the mixture is used up and bake in the preheated oven about 15 minutes, or until the eggs are set and the muffins just begin to brown.
5. Remove from oven and let cool a few minutes before serving. If making ahead, you can refrigerated them in a sealed container for up to 5 days. Enjoy!

​Original recipe found here

Another amazing fast pressure cooker recipe! I had a pretty busy weekend, so I woke up early Sunday and knocked this meal out in no time. I already had the Red Boat fish sauce, but if you don't have any just leave that ingredient out and still give this recipe a try. It turned out so delicious and not only was there little prep involved, but it was done in 18 minutes (if you have the Instant Pot). While that was cooking I boiled my cauliflower and garlic, drained it, and threw it in the mixer with coconut oil and salt. I had my cauliflower mash measured out in all of my meal containers by the time the chicken was done. Once the chicken was done I took that and the onions out to also portion out among all my meals. During that time I let the sauce saute and thicken up, stirring occasionally. This did take at least 10 or so minutes to thicken up, but it is worth waiting for. This sauce completed the meal for sure and I absolutely loved the chicken paired with the garlic cauliflower mash. This is a meal I am really looking forward to eating all week!

Instant Pot Filipino Adobo Chicken
Ingredients:

• 3 lbs bone in chicken thighs and drum sticks, skin removed (I used chicken breasts)
• 1 head garlic, cloves smashed and peeled (I only used half of this)
• 1 onion, thinly sliced
• 4 bay leaves
• 2/3 cup of apple cider vinegar
• 2/3 cup of coconut aminos
• 1/2 cup chicken broth
• 1 tsp fish sauce (I used Red Boat fish sauce, which I found at Whole Foods. You can omit this all together though if you don't have fish sauce.)
• 1 tsp salt
• 2 tsp ground black pepper or 1 TBS peppercorns

Directions:

1. Place chicken in Instant Pot. Top with garlic, onions, and bay leaves.
2. In a medium bowl combine apple cider vinegar, coconut aminos, chicken broth, fish sauce, salt, & pepper*. Add to Instant Pot.
3. Place lid on Instant Pot and seal vent. Press the Poultry button and adjust time to 18 minutes. When finished, quick release the pressure.
4. Remove chicken & onions from the pot, cover, & set aside. Discard the bay leaves. Press the cancel button and switch to saute mode. Adjust temperature to high and cook down until the sauce thickens, stirring occasionally.
5. Pour sauce over chicken and serve over cauliflower rice.

Notes:
Sauce: Be patient while cooking down the sauce. The onions and chicken will add extra liquid which you will need to evaporate off. For best flavor you want it to be thick and sticky, similar to the consistency of sweet and sour sauce.

Original recipe found here

Garlic Cauliflower Mash
Ingredients:

• 1 cauliflower head (I used 2 bags (16 oz) of frozen cauliflower)
• 4 garlic cloves
• 2 Tbsp coconut oil (you can also use ghee or olive oil)
• Salt and pepper

Directions:

1. Chop cauliflower into large florets.
2. Steam the cauliflower in a large pot with boiling water, garlic cloves, and salt. Steam until fork tender.
3. Drain and transfer cauliflower and garlic cloves into a blender or food processor.
4. Add the ghee and black pepper. Blender until smooth. Add salt if needed.

Very busy weekend for me, so along with a simple pressure cooker recipe I chose to grill some chicken and veggies and roast some sweet potatoes for my second meal prep. I made my own BBQ rub for the chicken and used some leftover rub to throw on the Brussels. Really easy and not much prep time whatsoever. While I was grilling the Brussels and chicken I had the sweet potatoes roasting in the oven. For the chicken you can also brush on some BBQ sauce while grilling if you prefer. My go-to paleo BBQ options are Tessemae's BBQ sauce or Steve's PaleoChef Peach BBQ, which are both sold at the Whole Foods near me. I also noticed a new Steve's Paleo Goods BBQ called PaleoChef Vinegar BBQ that I need to try. Anyways, not much to say about this one. I don't think I have ever made a grilled chicken recipe I didn't like and throwing some extra spices on the Brussels made them taste delicious as well. Take advantage of the last few weekends of sunshine and plan a meal prep on the grill! 

Grilled BBQ Chicken
Ingredients:

• 6 boneless/skinless chicken breasts
• Paleo BBQ sauce (optional for topping)

BBQ seasoning Rub:

• 1 Tbsp paprika
• ½ Tbsp kosher salt
• ¼ Tbsp mustard powder
• ½ Tbsp chili powder
• ½ Tbsp ground cumin
• ¼ Tbsp black pepper
• ½ Tbsp garlic powder
• ¼ Tbsp cayenne
• ¼ Tbsp onion powder

Directions:

1. Slice the chicken breasts in half or pound the thicker parts of the breast to make them more uniform in thickness.
2. Mix the BBQ seasoning rub together. Season both sides of the breast with the rub, cover, and refrigerate for at least one hour.
3. Prepare your grill at medium-high heat (about 400º).
4. Grill one side of each breast until they are seared and have nice grill marks, about two minutes.
5. Flip each breast and cook an additional two minutes or so. If you have BBQ sauce you can brush the chicken with some sauce.
6. Serve with additional drizzle of BBQ sauce if desired. 

​
My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

This is an amazing recipe recommendation and meal suggestion my friend sent me last week! Plus it's a Nom Nom Paleo recipe, so you know it's a good one. Honestly though once I saw pressure cooker I was sold. That Instant Pot is a serious meal prep game changer. Instead of using a Pork Shoulder Roast I used Center Cut Port Roast since it's a little bit leaner. I also did not end up putting the cooked pork in a skillet to crisp up at the end, but I imagine that would make the pork even tastier. The original recipe pictures a taco salad with the carnitas, but I opted for a baked sweet potato with spinach and a mango salsa with white onion garnish. There are a ton of ingredients listed under garnish though, so just pick the ones you know you enjoy! This meal turned out so delicious and you can make a different meal out of the pork everyday if you want to. I have some of the Siete’s grain-free tortillas mentioned below that I plan to use for some of my mother's meals. Anyways, just wanted to mention again that I am very grateful for friends who send me paleo recipes to try!  Surround yourself with people who make you better! 

Pressure Cooker Carnitas
Ingredients:

• 3 pounds boneless pork shoulder roast
• 2 teaspoons Diamond Crystal brand kosher salt, more to taste
• 2 teaspoons ground cumin
• 1 teaspoon crushed red pepper flakes
• 1 teaspoons crushed dried oregano leaves, preferably Mexican
• 1 medium orange 
• 6 garlic cloves, peeled
• 1 large yellow onion, peeled and quartered
• 1 dried bay leaf
• 1 tablespoon ghee, avocado oil, or favorite high temperature cooking fat (*optional,* this is for heating on large cast iron skillet to make carnitas crispy)

Garnish:

• 1 small white onion, finely diced
• 2 tablespoons cilantro, minced
• 1 head butter lettuce, leaves removed, washed and spun dry (Siete’s grain-free tortillas are awesome as well.) (I used spinach)
• 2 Hass avocados, peeled and sliced
• 1-2 radishes, thinly sliced
• 2 jalapeño peppers, sliced (optional)
• 1 cup salsa
• 3 limes, quartered

Directions:

1. Grab your boneless pork shoulder roast (a.k.a. Boston butt) and cut it into 2-inch cubes. (I used Center Cut Pork Roast instead) 
2. Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano. Toss well to coat. Then, transfer the seasoned pork to the Instant Pot insert.
3. Use a vegetable peeler to peel wide strips of zest off the orange. Stay close to the surface, making sure you don’t peel into the white pith, ’cause that stuff is bitter. Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf. 
4. Cut the bald orange in half and juice it. Pour the juice into the Instant Pot insert and stir to distribute.
5. Place the insert into the Instant Pot and lock the lid. Make sure the valve on the lid is pointed at the "Sealing" position. Press the  “Manual” button (or “Pressure Cook” if you have the new IP-DUO Plus60) and cook on high pressure for 35 minutes. (Stovetop pressure cooker users should cook under high pressure for 30 minutes.) Then, let the pressure release naturally (about 20 minutes). 
6. If the pressure hasn’t completely released after 20 minutes and you’re hungry, manually vent the pressure by turning the release valve on the lid. Open the lid and discard the garlic, onion, and bay leaf. Taste for seasoning and add salt if needed. You can shred and serve the pork as-is, or store it in the fridge (with all the liquid/fat) for up to 4 days (or in the freezer for up to 3 months).
7. If you prefer crispy carnitas, heat up a large cast iron skillet over medium heat with a tablespoon of your favorite cooking fat.
8. Grab the pork out of the fridge and dig out the pieces of carnitas. Shred the meat up with your fingers.
9. Once the pan is hot, add the pork and fry, stirring occasionally, until it reaches your desired crispness.
10. While the pork is getting crispy, combine the diced white onion and cilantro in a bowl. Also, wash some butter lettuce leaves, slice up the avocados, radishes, and jalapeños. Grab your favorite salsa, and cut up some lime wedges.
11. Last but not least, grab your plate and assemble your own delicious tacos!

Original recipe found here

This sounded too delicious not to try! Since the other meal I made this week was in the Instant Pot I threw this recipe in the slow cooker. If you have an Instant Pot though, this recipe can be made in the pressure cooker for a quick 7-10 minutes. I used closer to 3 lbs of chicken breast and kept this in the slow cooker for low on 6 hours. While that was cooking I heated up a couple bags of frozen cauliflower rice and simply mixed in some cilantro, salt, and coconut aminos. Speaking of frozen cauliflower rice, you should definitely check your local grocery store for Green Giant's Riced Veggies Cauliflower bags. They have made my meal preps a lot easier and less messy! Anyways, once the slow cooker was done I took the chicken out to shred and put the remaining sauce in a small pot on the stove top to thicken up some. I added the coconut milk in, brought the sauce to a boil for a minute while stirring, then turned it down to medium heat for about 10-20 minutes, stirring every so often. This meal turned out amazing and it was honestly so simple to make. I recommend thickening up the sauce on the stove top, but you do not need to do that if you don't want to. If you are someone who enjoys a good cashew chicken meal then you need to give this one a try!

Slow Cooker or Instant Pot Cashew Butter Chicken
​Ingredients:

• 2-3 lbs chicken breast 
• ½ cup smooth cashew butter
• ¼ cup coconut aminos 
• ¼ cup honey
• ¼ cup coconut vinegar or rice vinegar
• 1 tbsp sriracha (I used PaleoChef Wing Sauce, I ran out of PaleoChef Sriracha Sauce)
• ½ cup chicken broth
• 3 cloves garlic, minced
• ½ teaspoon Real Salt
• ⅓ cup full fat canned coconut milk (optional)
• 3 tbsp chopped cilantro (optional)
• 3 tbsp chopped cashews (optional)

Directions:
For the Slow Cooker:

1. Place chicken in the bottom of your slow cooker.
2. In a small bowl, mix together cashew butter, coconut aminos or soy sauce, honey, rice vinegar, sriracha, chicken broth, garlic, and salt. Mix well to form a sauce. Pour on top of chicken.
3. Cook for 4-5 hours on low, or until chicken can be easily shredded. Add in coconut milk for an additional creamy texture (optional).
4. Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish.

For the Instant Pot:

1. Cut your chicken into small chunks (about 1-2 inches). Place inside your Instant pot.
2. In a small bowl, mix together cashew butter, coconut aminos or soy sauce, honey, rice vinegar, sriracha, chicken broth, garlic, and salt. Mix well to form a sauce. Pour on top of chicken.
3. Secure the lid, and select manual. Cook on high pressure for 7 minutes. Use a quick release.
4. Shred the chicken or keep it in chunks. Stir in coconut milk (if using).
5. Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish.

Original recipe found here

After a couple trips this summer with friends I was finally introduced to the amazing Açaí bowl! Since I haven't come across any places near me that sell these (probably a good thing), I decided to try making my own (definitely a better thing) and they are too awesome not to share! The main ingredient you need to find is the frozen Açaí packets. I found the Sambazon Superfruit Pack (Unsweetened) at my local natural and organic food market. I have also seen these packs at Wegman's and their website lists that they are sold at Whole Food's, Costco, Safeway, and a few other stores. Trader Joe's also sells Unsweetened Organic Açaí Purée Packets, which is another good and unsweetened option. Anyways, once you have that you can blend it with any frozen or unfrozen fruits to get your base. Then, all you need to do is top it with your favorite ingredients! I made my own Rawnola to top this with and provided that recipe below. If you do not feel like making your own Rawnola, here are a few options you can purchase that I have come across:

• Seven Sundays Blueberry Chia Buckwheat Muesli (found this at my local grocery store in the "Natural Food" aisle)
• Steve's PaleoGoods PaleoKrunch Cereal (found this at Whole Food's)
• Paleonola (found this at Whole Food's)
• Bobs Red Mill Cereal Muesli Paleo (I have not seen this in stores, but if you have let me know!)

The first three options listed also have different flavors of mixes too. Anyways, those are just my recommendations! My first couple attempts at the Açaí bowl turned out more like a smoothie, so the ingredients I listed below gave me the best thickness. Another tasty option is to replace the water/coconut milk by blending a juicy fruit first and using that as the liquid to blend with the frozen Açaí  pack and any other frozen fruits you may have. Some good juicy fruits are pineapple, watermelon, oranges, kiwi, papaya, mangoes, and the list goes on. Just thinking about all those fruits makes me want an Açaí bowl. Let me know if you try this out and what ingredient combinations you used! 

Homemade Açaí Bowl
Ingredients:
Açaí mix:

• Sambazon Superfruit Pack (Unsweetened) 
• 1/2 cup Frozen Blueberries
• 1/2 Frozen Banana
• 4 oz Water or Coconut Milk

Toppings:

• 1/2 Cup Rawnola (or however much you want)
• Unsweetened Shredded Coconut
• Any fruit
• Any nut butter
• Honey

Directions:

1. Run Açaí packet under hot water until you can break into pieces.
2. Place those frozen pieces into a blender with frozen blueberries, banana, and water (or whatever liquid you choose). Blend until desired consistency is reached. 
3. Pour blended mix into a bowl. Top with your desired toppings!

Homemade Rawnola:
Ingredients:

• 4 oz Pitted Dates
• 1 1/2 cup of Gluten Free Rolled Oats
• 1/4 cup Shredded Coconut Unsweetened
• 1/4 cup Pumpkin Seeds
• 1/4 cup Hemp Seeds
• 1/2 Tbsp Cacao Powder

Directions:

1. Using your large food processor, add all ingredients.
2. Blend and pulse until desired consistency.
3. Optional: To make it more sticky you can add a small drizzle of maple syrup or honey while pulsing. I did not do this.
4. Store in glass jar in the fridge for 2 weeks.

Note: This made me about 7 servings at 209 calories, 8 grams of Fat, 28 grams of Carbs, and 7 grams of Protein. 

This one sounds and might even look a little odd, but this meal turned out tasting delicious! I pretty much doubled the original recipe and ended up using ground beef instead of lamb. For the cauliflower mash I ended up adding 1 1/2 Tbsp of coconut oil and no coconut milk, and I thought that turned out perfect. I also did not add the cauliflower mash into the slow cooker for the last 30 minutes since I wanted to portion out my meals first. For the slow cooker part I chose high for 4 hours and I thought that might have been too long. I suggest doing the 6-8 hour slow cook instead or check on it after 3 hours if you need to choose the high setting. Overall though, this meal turned out really good and it was so easy to throw together, including the cauliflower mash. Definitely a great meal prep recipe! 
​
Slow Cooker Shepherd's Pie
Ingredients:
Pie:

• 2 lb lamb (ground or chopped) (I used lean ground beef instead)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2-3 zucchinis, diced (I used 2 large zucchinis) 
• 1 cup carrots
• ½ cup low-sodium broth
• 4 tbsp tomato paste
• 4 tbsp almond flour (optional)
• 2 tsp salt
• 2 tsp thyme
• 1 tsp pepper

Mashed Cauliflower:

• 2 lb cauliflower
• 2 tsp ghee or coconut oil
• 2-3 Tbsp coconut milk (I did not add this)
• 1 tsp salt
• ½ tsp pepper

Directions:
Pie:

1. Brown ground lamb in a skillet over medium heat. Drain grease.
2. Add browned ground lamb and all other ingredients to the slow cooker.
3. Stir to mix well.
4. Cook HIGH 3-4 hours or LOW 6-8.

Mashed Cauliflower:

1. Steam cauliflower until tender.
2. Add cauliflower, ghee, coconut milk, salt and pepper to a food processor.
3. Pulse until smooth, adding more almond milk if necessary.
4. Pour mashed cauliflower on top of pie filling.
5. Cook an additional 30 minutes.

Original recipe found here

I don't think anyone besides myself will notice when I reuse a recipe, but just in case I wanted to say that I haven't made this one in over a year, so I am bringing it back! I've actually made this recipe a couple times and I really just love the simplicity of it. I also love the combination of the foods and flavors and think its a delicious meal. I doubled the original recipe and used A LOT more sweet potatoes, so instead of a one-pan recipe this ended up being a two-pan recipe. I roasted the sweet potatoes separate from the broccoli and chicken bake, then added everything together at the end. If you do not need this much food then check out the original recipe link below. I've already mentioned that I've made this multiple times, so that alone should tell you I'm definitely recommending this as a must-try meal prep recipe!

Sweet Potato Broccoli Chicken Bake
Ingredients:

• 2 lb. boneless, skinless chicken breast or thighs, cubed
• 5 cups broccoli, chopped
• 2-5 large sweet potato, ¼ inch small cubes (number of sweet potatoes is up to you)
• ½ red onion, chopped
• 4 cloves garlic, minced
• ¼ - ½ cup raisins or refined sugar-free cranberries (check the ingredient label for no sugar)
• 3 Tbsp. chopped walnuts or nuts of choice
• ⅓ cup olive oil
• 1 Tbsp Italian seasoning, dried
• ½ tsp. sea salt
• ½ tsp. pepper

Directions:

1. Preheat oven to 375 °F.
2. Spray baking pan with olive oil and lay down cubed sweet potatoes flat. I fill my Misto with olive oil and lightly spray the sweet potatoes, then add some sea salt. Bake for 12-15 minutes. Take out of the oven and move them around or flip them over. Bake for another 12-15 minutes.
3. While the sweet potatoes are baking, grease a large casserole dish with olive oil. Place cubed chicken on the bottom of casserole dish. Lightly season with salt and pepper.
4. In a bowl combine broccoli, red onion, garlic, raisins (or cranberries), chopped walnuts, olive oil and herbs. Toss to coat.
5. Top chicken with herb and vegetable mixture.
6. Cover with foil and bake for 35 minutes. (Your roasted sweet potatoes should be done and set aside at this point). Remove foil and bake for an additional 10-15 minutes or until chicken is no longer pink.
7. Add your roasted sweet potatoes to the casserole dish and serve!

Original recipe found here