This meal is the real deal! I ended up quadrupling just about every ingredient, except the chili powder and hot sauce since I was afraid it would be too spicy for my liking. I also opted for making the sloppy joes in the Instant Pot on saute mode rather then the stove top because I had such a large quantity of food then the original recipe. Both ways are suitable options though and get the job done quick! I have never heard of Rao's Homemade marinara sauce before, but I found it at Whole Foods, Wegman's, and Harris Teeter, and thought it tasted delicious. Seriously impressed with that sauce option for the Whole30/Paleo/whole-food ingredient crowd and recommend trying it if you find it. Now I couldn't find spaghetti squash at my grocery store for some reason, so I went with sweet potato glass noodles instead, which actually provided the carbs I needed anyways. Feel free to pair this with any kind of noodle or vegetable noodle you like though. This meal was a huge hit in my house and will definitely be made again soon! 

Whole30 Sloppy Joe Bowls
Ingredients:
Sloppy Joes

• 1 tbsp olive or avocado oil
• 1 lb grassfed ground beef
• 1/2 red onion diced
• 1 tbsp tomato paste
• 2/3 cup compliant tomato sauce or marinara sauce (Rao's Homemade is an option)
• 2 cloves minced garlic
• 1/4 cup coconut aminos
• 1 tbsp dijon or yellow mustard (Annie's Organic Dijon Mustard, Woodstock Foods Organic Dijon Mustard,  and Wegmans Traditional Dijon Mustard are all good options)
• 1 tsp chili powder
• 1/2 tsp sea salt
• 1 tbsp hot sauce (Frank's RedHot Original Hot Sauce‎ is a good option)
• 1 tsp apple cider vinegar
• 1/4 tsp crushed red pepper

Spaghetti Squash

• 1 large spaghetti squash

Broccoli

• 1 16 oz package broccoli florets
• 1 tbsp olive oil
• 1/2 tsp sea salt

Directions:
Spaghetti Squash

1. Preheat oven to 400. Cut a large spaghetti squash in half and scoop out the seeds. Place cut side down on a parchment lined baking sheet, and bake at for 35 minutes. Use a fork to remove the spaghetti strands and serve with the Sloppy Joe mixture and broccoli.

Sloppy Joes

1. Meanwhile, heat oil in a large skillet over medium heat. Add in onion and garlic. Saute for 5-7 minutes until softened. Add in ground beef and stir until browned and cooked through, approximately 5 minutes. Stir in remaining Sloppy Joe ingredients, and bring to a boil. Reduce heat and simmer until ready to serve.

Roasted Broccoli

1. Mix the florets, oil, and salt well with your hands. Spread out evenly on a parchment lined baking sheet and add to the oven when the squash has about 13-14 minutes left. Serve with the Sloppy Joe mixture and squash! Enjoy!

Original recipe found here

I told you guys I'd be making some more recipes from this Asian-inspired Paleo blog! This recipe did not disappoint either. There are five ingredients to chop and dice, so I went ahead and used the food processor to help me out. Like the recipe notes below, just hit the pulse button a few times when using the food processor, so you are not left with a watery mess. Next comes forming the meatballs, which is always the longest step for me since I typically triple recipes to get enough food. The recipe as-is below will get you 18 two-inch sized meatballs though, so if that is all you need then forming meatballs should be a breeze. I did not use the muffin tin technique as described below, but that is because I had a lot more meatballs to bake then I did muffin tins. I thought using a baking sheet was just the same anyways, and I still turned the meatballs over as the directions instructed. These meatballs had a ton of flavor and were absolutely delicious paired with butternut squash noodles. I personally just heated some frozen plain Butternut Squash noodles with some coconut oil and garlic, until warm. Even if you would typically not pair with butternut squash, I totally recommend giving it a try this time. It was a nice sweet flavor with the meatballs and really brought the meal together since there was not any sauce. I also boiled some Sweet Potato Glass Noodles to get some more carbs with the meal, but you can easily throw in any additional noodle or rice that you want with this. If you have the patience to do some dicing and form the meatballs, then this is definitely a recipe worth trying. This one was a big hit this week! 

​Paleo Asian Meatballs with Butternut squash and Sweet Potato Glass Noodles
Ingredients:

• 1 1/2 lbs ground beef
• 1 cup carrots, finely chopped
• Half 1 whole small yellow onion, diced
• 1 cup Italian flat parsley, finely chopped
• 3 bulbs scallions, finely chopped
• 1 1/2 tbsp fresh grated ginger
• Coconut oil (to grease the muffin tin)

Meatball seasonings:

• 1 1/2 tsp coarse sea salt
• 2 tbsp coconut aminos
• 2 tbsp toasted sesame oil
• 1 1/2 tbsp sweet potato flour or arrowroot flour, (optional item)

Optional pairing:

• 1 tsp minced garlic
• Butternut squash, sweet potato, or turnip spiralized noodles
• Cooking fat of your choice to saute the noodles

Directions:

1. Finely chop carrots, yellow onion, flat parsley, scallions, and prepare grated ginger. If use a food processor, toss the ingredients a few times but do not over process them. It will be too watery. 
2. Preheat oven to 410 F/210 C. Combine ground beef, ingredients under “Meatball seasonings”, and ingredients from Step 1. Combine and mix well.
3. Lightly grease a muffin tin with coconut oil. Use your hands to gently apply some pressure to form the meatballs. Make sure the chopped veggies and the ground meat are coherent well. Form about 18 individual meatballs.* 
4. Bake the meatballs in the muffin tin. First side about 15 minutes. Use a small spoon to carefully flip them and bake the flip side for an additional 10 minutes. 
5. In the meantime, heat ½ tbsp cooking oil in a large skillet over high heat. When hot, lower the heat to medium, add minced garlic and squash noodles. Give them a quick stir-fry until the noodles are softened yet still crisp. Season with salt and black pepper to taste. 
6. To serve: scoop out the meatball juice inside the muffin tin and use that as dressing over meatballs and noodles.

Notes:
* If you find it difficult to form meatballs without them falling apart, you can either add a bit more sesame oil or arrowroot flour/powder.
** To make the meatballs ahead, complete the entire cooking process, let cool,  and store them in glass and air-tight containers. Be sure to drizzle over some meatball juice before sending them to the freezer.
​
Original recipe found here

I will definitely be making this again... and again... and again! This one turned out SO delicious and was relatively easy to throw together. I used just over 5 lbs of beef, 3 Tbsp of olive oil, 2 granny smith apples, and juice from 2 medium oranges (which equaled 1/2 C). Besides those ingredient adjustments though, which were just to accommodate for the increase in beef, I made the recipe below as-is. When the beef was done pressure cooking, I set the Instant Pot to saute mode to reduce the sauce some, and stirred around frequently. Once the sauce was down to a more desirable level, I let the beef cool before measuring and distributing over top of plain cauliflower rice. Since there was plenty of flavor and sauce with this beef, I really don't think you need to worry about cooking up the cauliflower rice any special way. I personally grabbed some frozen plain cauliflower rice and heated it up to make for an even quicker meal prep. I love a recipe that can be done in one pot/pan, doesn't have a ton of ingredients or prep to it, and of course turns out tasting amazing. This recipe is all of that and more! 

Instant Pot Korean Beef
Ingredients:

• 4 pounds bottom roast, cut into cubes
• salt and pepper
• 2 tablespoons olive oil
• 1 cup beef broth
• 1/2 cup coconut aminos
• 5 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 pear or Granny Smith apple peeled and chopped
• juice of one large orange or 2 small

Directions:

1. Season the cubed roast liberally with salt and pepper.
2. Heat Instant Pot to saute. Once the pan is hot coat the pan with the olive oil and in batches brown the meat on all the sides. Transfer meat to a plate while you’re working.
3. Once all the meat is browned de-glaze the pan with the beef broth, scraping up all the browned bits.
4. Pour in the coconut aminos and stir to combine.
5. Return all the meat back to the pan and then place the garlic, ginger and pear/apple on top of the meat, stirring lightly to slightly combine.
6. Finally add in the orange juice.
7. Place the lid on your Instant Pot and using the manual button on high pressure set to 45 minutes. Make sure the valve is closed.
8. Once the pot is done, release the steam and shred meat using a fork.
9. Serve over rice

Notes:
To make this recipe in the slow cooker follow all the steps 1-7. Slow cook on high for 4 hours or low for 6-7 hours.

Original recipe found here

​Sometimes I really wish my pictures did the meal more justice... Anyways, I probably say this for every curry meal I post, but if you enjoy a curry meal then you will enjoy this one! I didn't actually make this recipe as-is though, so I am not sure I can give an accurate review for it. Instead of the acorn squash, I used butternut squash, and instead of all of the spices listed after the lemon, I used the spices listed in the notes section. Both of those swaps were out of convenience though since it's much easier to find already cubed butternut squash at the grocery store, and I didn't already have all the spices listed on the original recipe. Whichever way you decide to make this recipe though, I definitely suggest browning the meat first, and also adding some salt. Other then that, I thought this meal was especially good over some roasted sweet potatoes! I also threw in some cauliflower rice just to add some more vegetables to this recipe, but I can see a mixture of cauliflower rice and regular rice being good too. Let me know if you try this recipe out and how you choose to make it! ​

Slow Cooker Squash & Ground Beef Curry
Ingredients:

• 2 lb Ground Beef
• 1 whole Acorn Squash, cut into 1/2 inch cubes (I used Butternut Squash instead)
• 13 1/2 oz Coconut Milk, (one can)
• 15 oz Pumpkin Puree, (one can)
• 1 1/2 cup Water
• 1 1/2 Tbsp Ginger Root, peeled and diced
• 5 cloves Garlic
• 1 whole Lemon, quartered
• 1/2 Tbsp Garlic Powder
• 1/2 Tbsp Onion Powder
• 1/2 Tbsp Turmeric Powder
• 1 tsp dried Cilantro
• 1 tsp dried Basil
• 1 tsp dried Dill
• 1 tsp ground Cinnamon
• 1/2 tsp ground Ginger
• 1/4 tsp ground Cloves
• 1/2 cup Cilantro, (optional) for topping

Directions:

1. Break up the ground beef into small pieces, as small as you can make them.
2. Add the ground beef and all other ingredients (except the fresh cilantro) to your slow cooker. Squeeze the lemons into the slow cooker before adding them.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours. If you're nearby, break up the chunks of ground beef halfway through the cooking time. If you're not, do so at the end.
4. Serve with cauliflower rice (you'll need about 1 1/2 - 2 cauliflower heads' worth of rice) and topped with fresh cilantro (optional).

Notes
1. If you're not on the autoimmune protocol, replace the AIP curry blend (dried garlic, onion, turmeric, basil, dill, cilantro, cinnamon, ginger, and cloves) with 2 tablespoons of your favorite curry powder.
2. Another spice option is to make your own AIP Curry Powder, like this one, which combines much fewer spices, and spices that you are more likely to already have in your kitchen:

• 1 T. granulated garlic
• 1 T. granulated onion
• 1 T. turmeric
• 2 t. cinnamon
• 1 t. powdered ginger
• ½ t. ground clove

Original recipe found here

Need to throw out the disclaimer now that this is definitely not a quick meal prep recipe whatsoever! This is a Rachel Ray recipe that my dad makes a lot and always turns out amazing, so I gave it a try. We both use coconut milk instead of normal milk, and I opted for sweet potato glass noodles (found at Wegmans in the Asian aisle) instead of bucatini noodles. I also thought this meal could use some vegetables, so I threw in some zucchini noodles as well. Besides those swaps, below is the recipe as-is, which serves 4 people - yes, I had to increase some ingredients for my meal prep. You can tell from the picture that my Bolognese is more meat based and that's because I used about the same sauce ingredients and just significantly increased the beef amount. I also used less EVOO then suggested, but that was just to keep the fat content of each meal a little lower for my needs. Although this took a little more prep then I would have liked, it was all worth it to eat this amazing meal all week long! If you have the time to give this recipe a try, whether for meal prep or just dinner one night for the family or friends, I highly recommend it! This homemade Bolognese sauce is full of only whole-food ingredients and turned out absolutely amazing! Pair it with whatever "noodle" that fits your needs and enjoy! 

Roasted Tomato Bolognese and Sweet Potato Noodles
Ingredients

• 32 cocktail tomatoes (they’re a little larger than cherry tomatoes) or 3 pints cherry or grape tomatoes
• 4 cloves garlic, crushed
• 2 Tablespoons thyme leaves stripped from stems
• EVOO – Extra Virgin Olive Oil, for liberal drizzling (4 tablespoons or so)
• Salt and pepper
• 2 Tablespoons olive oil
• 1.5 pounds 80% lean ground beef
• 1 small onions, finely chopped
• 1 cup chicken or veal stock
• A handful of parsley, chopped
• A handful of basil, torn
• 1 cup coconut milk
• 1 pound sweet potato glass noodles

Directions

1. Preheat oven to 400°F.
2. On a rimmed baking sheet lined with foil, arrange tomatoes, garlic and thyme. Drizzle with EVOO and toss to coat. Roast 30 minutes until the tomatoes burst. Slide everything into a food processor and purée.
3. Heat a deep skillet or Dutch oven over medium-high heat. Add olive oil, 2 turns of the pan, and beef. Season with salt and pepper, and brown and crumble. Add onions and cook until soft; add stock. Add tomato purée and stir in parsley, basil and milk. Simmer 30-40 minutes to thicken. 
4. Bring a large pot of water to a boil, add salt and noodles, and cook to al dente. Reserve 1 cup starchy water then drain noodles and return it to the hot pot. Toss noodles with starchy water, half the sauce and a drizzle or two of EVOO to coat. 
5. Serve pasta topped with more sauce.

​
Original recipe found here

Yummm! This meal turned out tasting SO delicious! You can make the beef barbacoa in the slow cooker or Instant Pot (I used the Instant Pot), and you can broil it in the oven after if you want to make it crispy. There's not too much prep to this one besides dicing the onion and garlic, then preparing the rest of the ingredients into a sauce to poor over the browned beef. While you're waiting on the beef to cook you can quickly make the Cilantro Lime Cauliflower Rice, which is seriously so simple to prepare, especially if you purchase cauliflower that is already riced. If you need to add some more carbs to this just mix in some regular rice with that cauliflower rice and you're all set. This meal had an enjoyable citrus taste to it and was full of so much flavor! I definitely recommend giving this one a try for your next meal prep!

Beef Barbacoa (Slow Cooker or Instant Pot)
Ingredients:

• 3 lbs beef chuck roast, cut into 2 inch cubes (can also use beef brisket, I used a beef eye round roast)
• 1 medium onion, diced
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice (about 2 oranges)
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 2 tbsp apple cider vinegar
• 1 tbsp tomato paste
• 1 tbsp cumin
• 2 tsp chipotle powder
• 2 tsp oregano (fresh or dried)
• 2 tsp salt
• 1/2 tsp ground cloves
• 2 tbsp ghee (or other cooking oil)

For topping/serving:

• romaine lettuce (or sub Siete Tortillas or other sturdy lettuce)
• cilantro
• avocado
• lime wedges

Directions:

1. Cut beef into cubes and set aside. Prep onion and garlic as noted.
2. Combine orange juice, lime juice, vinegar, tomato paste, cumin, chipotle powder, oregano, salt and ground cloves in a bowl or jar and mix well.
3. (If you don't have a pressure cooker then skip to directions below) Press the sauté button on the instant pot and add ghee. Once hot, add in the beef and brown it on all sides. Press cancel on the instant pot once the beef is browned.
4. Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.
5. Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
6. Manually release any remaining pressure and remove the lid. Shred the beef with two forks.
7. Serve beef in bowls over greens, in lettuce wedges or in tortillas with your favorite toppings.

Slow cooker instructions:

1. Follow steps 1-2 above.
2. Heat a large skillet over medium heat and add ghee. Once hot, add in beef cubes to brown, just a minute or so on each side until all sides are browned. Transfer beef to the slow cooker.
3. Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.
4. Cook on low for 8-10 hours. Once the beef is finished, shred it in the slow cooker with two forks and mix it with all the juices. Serve as noted above.

Optional step (for crispy beef barbacoa):

1. Set your oven to broil.
2. After shredding the beef, use a slotted spoon to remove the beef and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the beef in the sheet pan.
3. Place in the oven to broil for 6-8 minutes, until the beef begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
4. Alternatively, you can simply transfer some of the beef to a skillet over medium heat and cook it until it's crispy, stirring occasionally. This method is easiest if you are re-heating the leftovers from the fridge.

Original recipe found here

Cilantro Lime Cauliflower Rice
Ingredients:

• 1 head of cauliflower (I used two bags of frozen cauliflower rice)
• 2 limes
• 2 cloves of garlic
• 1 handful chopped cilantro

Directions:

1. (If making own cauliflower rice) Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.

Original recipe found here

Oh my goodness this meal turned out absolutely delicious! Besides dicing the bell peppers, green chili, and onion, all you have to do is sear the meat and throw everything in the slow cooker. I actually threw all of those vegetables in the food processor to dice up real small, then cooked this for 8 hours since I doubled everything below. I know I always pair recipes with riced cauliflower, but it is seriously the easiest vegetable to heat up and serve with most recipes. There are so many frozen riced vegetables in the grocery store nowadays too, so you don't even have to pick the plain cauliflower rice if you don't want to. Below are a few of my favorite ones that ONLY have vegetables and spices listed in the ingredients:

• Cascadian Farm Riced Cauliflower Blend (Roasted Sweet Potatoes & Kale) 
• Green Giant Riced Cauliflower 
• Green Giant Riced Veggies Cauliflower & Sweet Potato 
• Green Giant Riced Veggies Cauliflower with Lemon & Garlic 
• Green Giant Riced Veggies Cauliflower Medley 
• Green Giant Riced Veggies Cauliflower & Broccoli 
• Green Giant Riced Veggies Cauliflower Risotto Medley
  
• Birds Eye Steamfresh Riced Cauliflower Original

If you want an easy and seamless way to start eating more vegetables, then I recommend grabbing one of those frozen rice veggie bags and serving with your protein of choice, like this slow cooker cuban-style beef! This meal seriously turned out amazing and had plenty of sauce to throw over top when done. I will definitely be making this one again soon!

Slow Cooker Cuban-Style Beef
Ingredients:

• 2 lb. beef chuck roast or flank steak
• 4 garlic cloves, minced
• 2 cups tomato sauce (or just 1 can of tomato sauce)
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 green chili, minced
• 2 tbsp. tomato paste
• 2 tsp. fresh cilantro, minced
• 1 tbsp. ground cumin
• 1 cup beef stock
• Cooking fat
• Sea salt and freshly ground black pepper

Directions:

1. Season the beef to taste with sea salt and freshly ground black pepper to taste.
2. Melt cooking fat in skillet over high heat, brown the beef on all sides, 3 to 4 minutes total.
3. Place the beef in a slow cooker and add all the remaining ingredients on top.
4. Cover and cook on low 6 to 8 hours.
5. Remove the beef from the slow cooker, let rest 10 to 15 minutes then shred using forks.
6. Place the beef back to the slow cooker, mix everything and serve topped with fresh cilantro.

Original recipe found here

I know it's not Fall anymore, but I had some extra cans of pumpkin that I wanted to put to use. Also, I love chili recipes, especially this pumpkin one, because they are packed with TONS of different nutrients and ingredients. I used a red, yellow, and orange bell pepper, a bag of already shredded carrots, diced tomatoes, pumpkin, and threw everything over top of cauliflower rice. Talk about getting those micro-nutrients in your life! Anyways, this chili did not have any overwhelming taste of pumpkin, and I feel like they never do unless you add more pumpkin spice to the mix. It did however still have a nice hint of pumpkin and I absolutely loved every bite of this meal. I personally don't like tomato based anything and this one did not have an overpowering tomato taste whatsoever. You can easily throw this chili over some plain cauliflower rice, regular rice, or mix the two together. Top with avocado and boom, you have a nice comforting, nutritious, and delicious pumpkin chili all week long!

​Instant Pot Paleo Pumpkin Chili
Ingredients:

• 2 Tbsp coconut or avocado oil
• 3 pounds ground beef or meat of choice
• 1 cup chopped onion
• 2 cup diced bell pepper
• 6 cloves garlic, minced
• 2 14.5 ounce can diced tomatoes, with liquid
• 2 15-oz. can pumpkin puree
• 2 cup chopped carrots
• 1 1/2 teaspoons paprika
• 1 Tbsp chili powder, to taste 
• 2 teaspoons ground cumin
• 1 1/2 teaspoon sea salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 cup broth or water
• fresh cilantro  and avocado for garnish, if desired

Directions:

1. Set your Instant Pot to the saute setting and add oil to the pot.
2. Once the oil is hot, crumble the meat into the Instant Pot. Brown for a minute or two until the meat is mostly browned, but still slightly pink. Scoop the meat out of the pot and set aside.
3. Next the garlic, onion, bell pepper, carrots to the Instant Pot. Cook for about 3-4 minutes. Stir in salt, pepper, chili powder paprika, and cumin.
4. Next, add broth or water. Stir it into the veggie mixture, being sure to scrape up the spices and veggies that may have cooked to the bottom of the pot.
5. Add the tomatoes, pumpkin puree and cooked meat. Stir to mix everything together.
6. Turn off the saute function . Place the lid on the Instant Pot, lock in place and turn the valve to sealing. Select the manual setting and set to cook on HIGH pressure, and set time for 17 minutes. It will typically take you Instant Pot about 10 minutes to get up to pressure.
7. When the chili is finished cooking, quick release pressure, carefully.
8. Taste and add more chili, salt and pepper, if desired.
9. Serve immediately, garnished with avocado or cilantro, if desired.

Notes:

1. Make this chili as spicy or mild as you like! To amp up the heat, add 1-2 chopped jalapenos to the Instant Pot before cooking or add an extra teaspoon of chili powder!
2. No Instant Pot? That's okay! Make it in your slow cooker! Brown the meat in a skillet and then add all of the ingredients into your slow cooker with an extra cup of broth or water and cook on low for 7 hours or high for 4 hours!

​Original recipe found here

A really simple one pan meal prep! The recipe I followed below calls for ground turkey, but ground beef was on sale so I went with that instead. To shred the Brussels simply throw them in a food processor and pulse until they are shredded to your liking. To save some prep time I also threw the bell peppers in the processor too to dice up real tiny as well. If you don't have a food processor then check out the produce section for some already shredded Brussels, if you don't mind spending a little extra $$. I prepped all the vegetables the night before and that made this recipe even easier to throw together real quick. I thought this meal turned out delicious and loved that it had a little kick to it. You can also throw in some rice with this to get more carbs if you need it, Definitely a recipe worth making for meal prep!

Ground Turkey Brussels Sprouts Skillet
​Ingredients:

• 3 tablespoons coconut oil, divided
• 1 onion, diced
• 2 pound ground turkey
• 4 cloves garlic, minced
• 1 Tbsp chili powder
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper
• 1 teaspoon cayenne
• 2 bell pepper, diced
• 1 pound brussels sprouts, shredded

Directions:

1. Melt 2 tablespoons of coconut oil in a large skillet over medium heat.
2. Add the onion and stir-fry for 5 minutes or until the onions are soft.
3. Then add the ground turkey, garlic and spices and cook for 15-20 minutes, or until the meat is completely cooked through and no longer pink.
4. Set some of the meat aside in a bowl to make room for the brussels sprouts.
5. Melt the remaining coconut oil in the skillet and add brussels sprouts and a bell pepper. Stir-fry for 5 minutes, or until the vegetables are tender.
6. Add the meat back into the pan and mix well. Serve.

Original recipe found here

This was an unexpected game changer! I prepared the grated sweet potato and spices the night before, so all I had to do the next day was throw everything in the crockpot. Well that was the plan, but since I did not get home until later in the day, I actually threw everything in the Instant Pot for 25 minutes instead. There are not many ingredients to this recipe whatsoever and it turned out tasting plenty flavorful and delicious! I loved it paired with the Garlic Cauliflower Mash recipe too, but that is just my preference. All I added to my mash was cauliflower, garlic cloves, salt, garlic powder, and 1/2 Cup broth (I left out the extra added fat this time since the meatloaf had enough for me). I'm always looking for new ways to eat sweet potatoes and I will definitely be throwing this recipe into the rotation for now on. Plus, it was seriously too easy to make that it's a great recipe to save for meal prep. Definitely recommend giving this one a try!

Paleo Crockpot Sweet Potato Meatloaf
Ingredients:

• 2 lbs ground beef
• 3 cups grated sweet potato (about 2 small potatoes)
• 2 eggs
• 2 tsp unrefined sea salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp ground black pepper

Directions:

1. Wash sweet potatoes thoroughly, and dry.
2. Cut potatoes to fit through food processor. (No need to peel.)
3. Shred sweet potatoes with the grating blade of your food processor.
4. Transfer sweet potatoes to the crockpot.
5. Add ground beef and remaining ingredients to the crock pot.
6. Mix well, then use a spatula or the back of a big spoon to press mixture into the bottom of the crock.
7. Cook on low for 6-8 hours.

Original recipe found here


Garlic Cauliflower Mash
Ingredients:

• 2 lb Cauliflower 
• 4 garlic cloves
• 2 Tbsp ghee or coconut oil 
• Salt and pepper

Directions:

1. Chop cauliflower into large florets.
2. Steam the cauliflower in a large pot with boiling water and garlic cloves. Steam until fork tender.
3. Drain and transfer cauliflower and garlic cloves into a blender or food processor.
4. Add the ghee, salt, and black pepper (I always add at least 1 tsp salt). Blender until smooth. Adjust seasoning to your liking.
5. Note: You can always add some Coconut Milk as well (or in place of the Fat if you want), and you can always add some Chicken or Bone Broth to give it some more flavor as well.