Meaty Veggie Tacos

Love love love this taco meat recipe. It is one of my favorite ways to pack in lots of veggies and it is super simple.The following ingredients and methods are what happened while making Layered Vegetable Enchiladas from my Whole Foods app using taco meat instead of a bean paste and making tacos instead of enchiladas along with a few other tweaks.

 (This picture does not do this meal justice.)

• 1 lb ground turkey
• 1/2 yellow onion, chopped
•  2 T taco seasoning (I make my own from this recipe, but I also add cayenne pepper and quadruple the recipe)
• 1 cup frozen corn (leave out for strict Paleo)
• 1 bell pepper, cut in strips, optional (I don't usually buy these-organic bell peppers are so expensive)
•  2 T lime juice
• 4 T chopped cilantro
• 1 can diced tomatoes
• 1 bunch Swiss chard or other leafy green, coarsely chopped

In a large pot over medium heat, brown turkey meat then add taco seasoning and stir to combine. Add yellow onion and cook for another 3-5 minutes. Add remaining ingredients and cook until liquid is almost evaporated, about 10 minutes.

Serving options for taco meat: taco meat on its own or with rice; taco meat over lettuce; actual tacos with tortillas; layered between tortillas for "layered enchiladas". 

Depending on how this is served, the recipe will make 4-6 servings.

Paleo Oven Roasted Okra

We have been receiving oodles of okra in our co-op share the past few weeks and I have made numerous recipes to include them, some good, some not so good. This is by far the easiest and one of the most delicious ways. So simple, yet so good. 

• 1-2lbs okra, sliced in rounds
• 1-2 ripe tomatoes, coarsely chopped
• 1-2T olive oil
• sea salt, to taste
• freshly ground black pepper, to taste

Heat oven to 400. Toss okra and tomatoes with olive oil and season with salt and pepper. Bake for 15-20 minutes or until okra is softened and starting to brown.

Serve as a side dish, pile on top of cooked quinoa, or plop down and dig in for a snack.

Turkey Taco Stoup

This "stoup"(stew-soup) is thick and hearty and oh so delicious. I came up with the recipe during one of our budget-is-tight-so-what's-in-the-fridge nights. It is a combination of several recipe favorites (taco soup, mexican stew, and my mom's famous chili) using what I had on hand.

• 1 lb. ground turkey
• 2 T taco seasoning
• 1/2 onion, chopped
• 1 large yellow squash, coarsely chopped
• 2 carrots, chopped
• 1 can (14oz) diced tomatoes
• 1 can tomato paste
• optional: 1/4 tsp. red pepper flakes
• salt and black pepper to taste
• 2 cups water or broth

 In a large soup pot, brown ground turkey over medium heat. After turkey is browned, add taco seasoning and onion and cook for approximately 3-5 minutes. Next add squash and carrots, stir well and let cook for another 2-3 minutes to give flavor; add remaining ingredients. Simmer for at least 20 minutes, longer is better if you have the time though. Serve as is for 4 servings, or over rice or quinoa for 6+ servings.

Veggie-Packed Paleo Chili

This yummy chili is based on a recipe I found using the Whole Foods app. It is super hearty and packed with veggie goodness.

1 lb ground beef

1 large onion, chopped

2 large carrots, chopped

1/2 cup water

1/2 head cauliflower, cut into florets (~3 cups)

3 large garlic cloves, crushed

2 t ground cumin

2 T chili powder

1 T apple cider vinegar

1 can (15 oz) diced tomatoes

1 can (28 oz) crushed tomatoes

Heat large pot or dutch oven over high heat and brown the ground beef. Add the onion and carrot until both soften. Add the water and scrape the browned bits from the bottom of the pan. 

Next, add the cauliflower and garlic until softened. Add cumin, chili powder, vinegar, and tomatoes along with 1 cup of water. Bring to a boil then reduce to simmer for 45 minutes.

This makes 4-6 servings depending on how hungry you are.

Turnip Curry

This is Jeremy's favorite Paleo/Whole30 recipe. Don't be afraid of the turnips-give them a chance. I served this with brined and roasted chicken breasts.

•  2 tablespoons olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 tablespoons curry powder
• 1 large turnip, peeled and diced
• 2 cans fire roasted tomatoes
• 1 pinch crushed red pepper flakes
• salt and black pepper to taste

Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the turnip and tomatoes. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours. 

This makes 4-6 servings depending on how hungry you are ;)