Slow Cooker Paleo Beef Bourguignon

I finally discovered an easy way to count my servings and macros when I make a big one pot meal!!! Thank goodness! So I’ll be making a lot more fancy meals in the future….baked chicken breast and broccoli was getting a tad bit boring :P

This beef bourguignon was ammmmmmaaaazeballs. Who doesn’t love a delicious beef stew?!? You could totally sub in chicken too if beef isn’t your thing. Perfect if you have to cook for boys too :) a very hearty, filling meal that’s actually VERY healthy. Just saying…I’m impressed.
Makes 6 servings     Prep Time – 20 min     Cooking Time – 6-8 hours

Ingredients

1. 24 oz lean stewing beef
2. 1 tbsp coconut oil
3. 1 turnip, cut into cubes
4. 1 medium onion, chopped
5. 3/4 lb mushrooms (about 2 cups sliced)
6. 2 cloves garlic
7. 4 cups low sodium beef broth
8. 1/4 cup red wine vinegar
9. 2 tbsp dijon mustard
10. 2 bay leaves
11. 1 tbsp dried rosemary
12. 2 tbsp arrowroot starch
13. 4 big handfuls of spinach
14. salt and pepper to taste

Directions

1. In a large pan, melt half the coconut oil on high heat. Add the meat in a single layer and cook until brown on all sides. Remove the browned meat and juices to a bowl. Give the meat lots of room in the pan, so work in several batches if you need to.
2. Lower the heat in the pan to medium and add in the other half of the coconut oil. Throw in the onions and garlic and salute until soft.
3. Next, add in the broth, red wine vinegar, and dijon mustard. Add the meat back in the pan and bring to a simmer. Turn off the heat in the pan right away and transfer mixture to the slow cooker. Throw in the mushrooms, turnip, rosemary and bay leaves.
4. Cook on low for 6-8 hours.
5. Once your stew is cooked, spoon out about one cup of the liquid from the slow cooker into a small pot and bring to a boil. While that’s coming to a boil, mix arrowroot and 2 tbsp water in a small bowl. Add into the boiling water and stir constantly until thickened.
6. Transfer back into the slow cooker and give it a good mix. Remove the bay leaves.
7. Boom! Serve it up and enjoy the deliciousness!!

Approximate macros per serving – 230cals, 32.8g protein, 10.2g carbs, 4.2g fat

Shasta and I out for a foggy hike in Lynn Valley <3

Baked Chipotle Meatballs

This is basically a non-recipe, since it was so easy and you can add them to any dish you like. So far, I’ve eaten these little gems in tomato sauce, in a taco salad, and just by themselves with some hot sauce :) YUM! Quick protein to throw into any meal.

Please ignore the really bad picture…I promise I’ll take a better one next time I make these lol. I was in such a rush to eat them I didn’t bother taking a good picture…ooops!

Makes approx 16 meatballs      Prep Time – 5 minutes       Cooking Time – 20 minutes

Ingredients

1. 1 package ground buffalo meat (or you can use any type of meat or combo you like)
2. 1 tbsp apple cider vingear
3. 1 tsp each of paprika, chipotle powder, onion powder, garlic powder
4. pinch of salt and pepper

Directions

1. Preheat oven to 400 degrees
2. In a bowl, mix together all the ingredients. Roll into 1-inch balls and place on a parchment paper lined baking sheet.
3. Pop in the oven and bake for 20 minutes. Let cool and done!