Clean Dinner Ideas

Sweet Potato Sheppards’ Pie

Ingredients

Pie Filling:
 1 lb. grass-fed ground beef
 2 medium carrots, peeled and chopped
 ½ green pepper, chopped
 1 small onion, chopped
 2 cloves garlic, chopped
 ½ tsp. dried rosemary
 ¾ tsp. chili powder
 ¼ tsp. sea salt or to taste
 ¼ tsp. black pepper
 3 oz. tomato paste (about 6 Tbsp.) (such as Muir Glen)
 1 Tbsp. flaxseed meal (such as Bob's Red Mill) + 2 Tbsp. water (may substitute 1 egg
white)

Sweet Potato Topping:

 2 medium sweet potatoes, peeled and cubed (~3 ½-4 cups cubed)
 1 Tbsp. coconut oil or butter
 ½ tsp chili powder
 ¼ tsp. sea salt

Directions

1. Preheat oven to 375℉.

2. Combine the flaxseed meal with water and set aside.
3. In a skillet on medium heat. Begin to brown ground beef.
4. Once beef is partially browned, add chopped carrots, onions, peppers and minced garlic.
5. Cook on medium heat until carrots are soft, about 10 minutes. You may begin making the topping
while the meat filling cooks.
6. Once the carrots are soft, stir in tomato paste, flax gel, seasonings salt and pepper.
7. For the topping: Steam or bake (at 375℉.) the sweet potatoes until fork tender. Then add all of
the topping ingredients to a food processor (or blender) and process until smooth.
8. Final step: transfer the meat filling to a casserole dish (9 x 9 inch dish will work) and top the meat
filling with the Sweet Potato Mash.
9. Bake for 15 minutes. Remove from oven and serve.
Whole 30 sloppy Joes
Ingredients
 1 lb ground beef
 ½ cup chopped onion
 ¾ cup chopped green pepper
 1 can tomato sauce
 1 tablespoons tomato paste
 1½ tablespoon apple cider vinegar
 1 tablespoon dijon mustard
 ½ teaspoon minced garlic
 ½ teaspoon dried parsley
 ½ teaspoon salt
 5 medjool dates, pitted
 ⅔ cup water (reserved)
 russet potatoes (one per person)

Instructions
1. Brown the ground beef in a large pan over medium/high heat and add the onion.
Drain any excess grease
2. Reduce the heat to medium and add the green pepper,apple cider vinegar, dijon
mustard, garlic, dried parsley, and salt. Mix well
3. Meanwhile, in a small pot, bring ⅔ cup water to a boil and add the dates. Boil 30-
60 seconds, just long enough to significantly soften the dates. Remove the dates
from the pot (reserving the water for laterPlace the dates into a food processor or
blender, then add tomato sauce, and tomato paste. Blend well then add to the
beef mixture
4. Add 2 tablespoons of the reserved date water
5. Wash and dry a russet potato. Poke the potato with a fork or knife a few times,
then microwave for 5-7 minutes, until potato is soft inside
6. Serve sloppy joe mixture on top of baked russet potato and garnish with green
onions
Whole 30 Slow Cooker Pork Carnitas
Author: Physical Kitchness
Serves: 6-8 servings

Ingredients

 4 pound boneless pork shoulder

 1 tablespoon chili powder
 1 teaspoon ground cumin
 1 teaspoon salt
 ½ teaspoon pepper
 1 tablespoon olive oil
 juice of 2 limes
 1 small onion, finely sliced
 1 large jalepeno, seed removed and finely diced

Instructions

1. Rinse and pat dry the pork shoulder

2. Combine the chili powder, ground cumin, salt, and pepper then sprinkle all over the pork. Gently
pat the dry rub on to the meat so it sticks. Place the pork shoulder into the slow cooker
3. Drizzle the olive oil on top and add the onion and jalepeno
4. Squeeze the juice from two limes over the top and cook on low for 4-6 hours. The thicker the
roast, the more time it will take to cook
5. After the meat is fully cooked, shred it with two forks, removing any large chunks of fat that
remain. Mix the the pulled pork with all the juices in the slow cooker. If desired, spread the pork
on a baking sheet and broil for five minutes for crispy shreds of pork
6. Serve with cilantro and diced avocados
Chicken Broccoli Casserole
Ingredients:

2 tablespoons coconut oil, divided (order here)

4 cups fresh broccoli florets
1 medium white onion, diced (use 1/2 onion to cut carbs, if desired)
Sea salt (order here) and pepper
8 oz. mushrooms sliced
1 cup chicken bone broth (order here)
1 cup full fat coconut milk (order here) organic heavy cream will also work
2 eggs (pastured soy free are best, order here)
1/2 teaspoon nutmeg, optional (order here)

Cooking Directions: Broccoli Casserole

Preheat the oven to 350 degrees. Grease a casserole pan with half the coconut oil and
set aside. Steam the broccoli until just barely cooked and set aside, uncovered. In a
sauce pan melt the coconut oil, brown the onions and season with salt and pepper. Add
the mushrooms, saute until cooked and move the pan off the heat. Transfer the
broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing
evenly. Mix the bone broth, coconut milk, eggs, nutmeg with a generous pinch of salt
and pepper in a bowl with a whisk and pour it over the contents of the casserole dish.
Make sure the mixture is spread evenly and all the contents are covered. Place the
casserole in the oven and cook for 35 to 40 minutes until done in the middle. Remove
from the oven and let it cool for 5 to 10 minutes before serving
Paleo Whole30 Chicken Tenders
Ingredients

 1 1/2 pounds chicken (preferably organic)

 1/3 cup coconut flour
 2 eggs
 1 tablespoon cashew milk (or other non-dairy milk)
 1 cup almond flour
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1/2 teaspoon garlic powder
 1/2 teaspoon onion powder
 1/4 teaspoon cayenne (optional)

Instructions

1. Preheat oven to 425° and line a sheet tray with parchment paper. Set aside.
2. Get out 3 shallow, flat-bottomed dishes. This will be your breading station.
3. Put the coconut flour in the first bowl.
4. Crack the eggs in the second bowl and add the cashew milk. Whisk until combined.
5. Place the almond flour, salt, pepper, garlic, onion, and cayenne in the third bowl. Mix until all the
seasonings are well incorporated.
6. Taking one strip at a time, dip it in the coconut flour and make sure it is fully coated. Then dip it in
the egg mixture and let any extra drip off. Them dip it in the almond flour mixture and make sure
it's fully coated with no wet spots showing.
7. Place it on the sheet tray and repeat with remaining tenders.
8. Spray with pure olive or coconut oil if you have it. This will help them brown.
9. Bake for 10 minutes, then flip them over and bake for 5 more minutes.
10. OPTIONAL: turn the oven to 500° and bake for an additional 5 minutes to brown the outside.

Whole 30 Breakfast Recipe

Ingredients
1. Five generous servings of vegetables -- diced (I like onion, pepper, spinach, zucchini and
broccoli)
2. Two links of Aidells Chicken Apple Sausage* -- cut into thin, round slices
3. Ten eggs (preferably cage free)
4. 4 tablespoons of ghee (can substitute light tasting olive oil)
5. salt and pepper to taste

Directions
 Pre-heat oven to 350 degrees
 Dice all vegetables into small pieces -- thoroughly thaw and strain all frozen vegetables
 Coat the bottom of a 9×12 clear glass baking dish with 2 tablespoons ghee
 Melt 2 tablespoons ghee in the bottom of a large skillet
 Sautee vegetables for 10 minutes, season with salt and pepper to taste
 Add chicken apple sausage and sauté for 5 minutes
 In a large bowl, crack and beat the 10 eggs.
 Add sautéed vegetables to raw eggs and stir to combine.
  Pour egg/vegetable mixture into greased baking dish.
 Bake at 350 degrees for 30 minutes or until casserole turns golden on the edges

Slow Cooker Butter Chicken

Serves 4 – 6

Ingredients
 1 tablespoon coconut oil
 3-4 cloves garlic, crushed
 1 onion, diced
 1 + 3/4 cups coconut milk
 3/4 cup organic tomato paste
 2 tablespoons tapioca flour
 2 teaspoons garam masala
 1 teaspoon curry powder
 1/2 teaspoon ginger powder
 1/2 teaspoon chili powder (add more if you like it hotter)
 Sea salt and black pepper, to taste
 1.25kg chicken thighs (or breasts), cut into small pieces (I use free range chicken, Lillydale brand)
 Fresh coriander, to serve
Method
1. Heat coconut oil in a large saucepan on medium high heat
2. Add onion and garlic, cook, stirring frequently for approximately 3 minutes or until the onions have
become translucent.
3. Add coconut milk, tomato paste, tapioca flour, garam masala, curry powder, chili powder and
ginger powder, stirring until well combined and the sauce has started to thicken. Season with salt
and pepper.
4. Add chicken to the slow cooker, then add the sauce and mix through the chicken
5. Cover and cook on low heat for 5 hours.
6. Serve with the coriander and your favourite side (mine is quinoa).