One of my favorite recipes growing up was sloppy joes. Something about that delicious meat sauce and a bun was the best meals growing up. What I didn’t know was that my parents would make this all the time due to budget constraints. Sloppy joes is a low budget meal, but to me it was a treat and I absolutely loved it.
Nowadays it’s more difficult for me to eat a big pile of ground beef and tomato sauce, so I’ve decided on a healthier version with vegetables and tomatoes. It still has all the awesome delicious perks of sloppy joe, with a little less guilt.
I love going to the bakery on my way home from work and getting a fresh loaf of whole brain bread to spread this on. But if you’re like my husband then you prefer Paleo, in which case you should try the Paleo friendly Sloppy joes I found here. Which is also quite amazing.
Not only is this a budget friendly meal, it’s also super fast. Throw everyone in one large skillet or dutch oven and away you go, dinner is ready in 20 minutes! Everyone will love it, and it’s a good way to make sure the kids get some vegetables.
- 1 lb extra lean ground beef or ground turkey
- 2 cloves garlic, minced
- 1 carrot thinly sliced
- 1 cup canned red kidney beans
- 1/2 cup diced tomatoes
- 1 Cup Tomato sauce
- 3 Tbsp Tomato Paste
- 1/4 cup green onions, chopped
- 2 tsp grainy mustard
- 2 tsp apple cider vinegar
- 1 tsp maple syrup
- Salt and Pepper to taste
- 4 Hamburger buns or rolls
- Cook ground beef In a large skillet or a dutch oven on medium until cooked. After 3 – 4 minutes add garlic.
- Add remaining ingredients, reduce heat and let simmer for about 12 minutes.
- Serve on toasted hamburger buns or baked potatoes!
My best friend is Celiac, and over the years I’ve cooked I have had to adapt to cooking gluten free. One of the challenges cooking this way has been the side dishes, or if we want a quick snack. While most people reach for something easy and just put it in their mouth, what most people don’t know is quick isn’t always gluten free. Over the years I’ve found that living Gluten free actually isn’t that bad, you just have to change your way of thinking a bit when it comes to cooking.
This is a deadly little recipe that’s super fast and 100% delicious.
What you’ll need:
2 cans garbanzo beans
1 1/2 cups olive oil
2 Tsp sea salt
2 Tsp fresh rosemary
1. Rinse the garbanzo beans thoroughly using a colander, drain them and spread onto some layers of paper towels.
2. Lay out the beans over a paper towel (on a baking sheet to make less of a mess), then pat dry with another paper towel. Remove skin if that’s your preference, otherwise leave them on (they don’t taste bad).
3. Place beans in a saucepan and drizzle the olive oil over, meanwhile preheat oven to 200 F.
4. Fry beans on medium heat, stirring frequently, for about 5-7 minutes until they are firm.
5. Take a bean out and let it cool a bit. Break the bean open and ensure that it is fried completely through, without any soft spots within the bean. Once done, the beans will look golden brown.
6. Drain the excess oil from the fried beans. Place the drained beans in an ovenproof dish and slide into the warm oven.
7. Fry until all the batches are fried and drained.
8. Toss the fried beans together with sea salt and crushed rosemary.
9. Let cool for 5 minutes before serving
On a gluten-free food one must forgo all products that contain barley, wheat, rye and the ones with any derivatives of these grains. I know it sounds like the end of the world but it actually isn’t that bad, and believe me, you’ll feel great after a couple of weeks.
Eliminating gluten dosen’t mean getting rid of amazing flavors. This is a VERY easy recipe for some apple chips that you’ll love.
Sweet Apple Chips:
Made with just a few ingredients, baked apple cinnamon spice chips is a great snack that can be enjoyed anytime of the day. A totally gluten-free option, this dish is just perfect when it comes to blending taste with the richness of apples.
What you’ll need:
3 large red apples
3 teaspoons of cinnamon
1 teaspoon of nutmeg
1 1/2 teaspoon brown sugar (If you’re strictly Paleo, then leave the brown sugar out)
1. After preheating the oven to about 200 F, take a parchment paper and cover the baking sheet.
2. Carefully cut apples into thin slices, ensuring they are all about the same size (About the thickness of a nickle)
4. In a dish, combine cinnamon, brown sugar and nutmeg. Then add the apple slices and toss until evenly coated.
5. Place the apple slices in a single layer on the baking sheet. Bake them for about 1.5 – 2 hours, until the apples get dry and crispy.
6. Remove from oven, allow 5 to 10 minutes to cool.
7. You’re done! These store beautifully in containers, and make an excellent lunch time snack as well.
Muffins are always good but the homemade kind are the best. Muffins range from sweet to savory, and they are a great way of using up overripe bananas, so if you usually save those for banana bread consider this recipe instead. The muffin batter is easy to prepare and the kitchen will be filled with such an amazing aroma
You probably already have most of the ingredients to hand since they are all quite commonplace. These muffins are ideal for breakfast, served as a snack or dessert, or you could even add one or two to a box lunch. If you want to make the muffins even healthier, swap the melted butter for 3/4 cup of nonfat Greek yogurt and decrease the amount of sugar used.
You could even switch one of the bananas for a grated apple or some chocolate chips if you want, or exchange some of the nuts for oats. One of the best things about homemade muffins is how easy it is to tweak the ingredients and still end up with something really moist and tasty.
Banana and Walnut Muffins
What You Need:
- 2 cups all-purpose flour
- 4 overripe bananas
- 1/2 cup chopped walnuts
- 1 cup brown sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 sticks unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- Cooking spray, as needed
How to Make Them:
Melt the butter and let it cool. Preheat the oven to 375 degrees F and lightly grease a pair of muffin tins with cooking spray. Combine the flour with the salt and baking powder in one bowl, and mash 2 of the bananas in another bowl. Beat the other bananas with the sugar for a few minutes, until very well mixed.
Add the butter, eggs and vanilla, and beat the mixture well. Scrape down the bowl a few times during beating. Mix in the dry ingredients. Fold in the mashed bananas and walnuts, then spoon the batter in to the muffin tins. Fill them about halfway because they are going to rise. Sharply tap each muffin tin on the countertop to release any air bubbles.
Bake the muffins for 18 minutes or until a toothpick inserted into the center comes out clean. Let them cool for 5 minutes in the tin then turn them out on to a wire rack. You can enjoy them warm or at room temperature, but it has to be said that warm from the oven is the absolute best!