Bacon Meatballs w/mango sauce

https://paleomg.com/superbowl-snacks-bacon-meatballs-mango-honey-mustard-sauce/

• 1.5lbs ground beef (or any other ground meat you see fit)
• 6 slices of bacon, cut into 1 inch pieces
• 1/2 yellow onion, diced
• 1 egg, whisked
• 1/4 cup almond flour (HW: or tigernut flour) 
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• salt and pepper, to taste

1. Preheat your oven to 350 degrees.
2. Put a large skillet over medium heat and add your diced bacon to it.
3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don't burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
5. Use your hands to mix all that goodness up thoroughly.
6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
7. Bake for around 10-15 minutes, depending on the size of the meatballs.

The original recipe's mango sauce was not HW (me) friendly so I found this one at Paleo leap. For the original mango sauce follow link under picture. 

Mango Sauce (adapted from paleo leap)

• 1 cup mango, chopped;
• 1/3 cup coconut milk;
• 1 tsp. lime juice;
• 1 jalapeño, thinly minced;
• 2-3 tsp. raw honey;

add all to the blender , blend until smooth. :) 

Peanut Butter (or Almond) Fat Bombs

whatmollymade.com/peanut-butter-fat-bombs/#_a5y_p=6644112

Peanut Butter Fat Bombs are a low carb, keto recipe. Make them in 5 minutes and keep them in the freezer all week for a snack on the go.

Ingredients

• 1/2 cup coconut oil solid
• 2/3 cup raw peanut butter no sugar added
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla extract
• 1 tablespoon maple syrup
• course sea salt to top
• dark chocolate melted (optional)

1. Line 12 mini muffin tins with paper liners and set aside. HW: (or silicone molds about that size) If you do not have a pan or mold - drop by 1 tablespoon on to parchment/wax paper lined cookie sheet.
2. In a large, microwave-safe bowl, combine the coconut oil and raw peanut butter. Place in the microwave and heat on high for 30 seconds. Remove, stir and place back in the microwave and repeat until completely melted.
3. Add the cinnamon, sea salt, vanilla and maple syrup and whisk until combined. Evenly distribute the into the prepared muffin tins. Sprinkle with sea salt. Place in the freezer for at least 1 hour. Remove from freezer and drizzle with dark chocolate if desired.
4. Store in the freezer for up to 3 months.

4 total carbs per bomb. 

Coconut milk curry beef stew crock pot recipe, with AIP option

Ingredients

• 2 tbsp coconut oil
• 2 pounds of stewing beef, cut to about 2" cubes
• 1/4 tsp salt
• 2 cups chopped onion (2 medium onions)
• 2 cups chopped celery (2 stalks)
• 2 cups chopped carrots (2 medium carrots)
• 2 cups chopped parsnips (3 small parsnips)
• 1.5 cups chopped sweet potato (1 medium sweet potato)
• 3 cups bone broth
• 1 cup coconut milk
• 1 tbsp curry powder, for AIP use 1 tbsp turmeric
• salt to taste

Instructions

1. Heat coconut oil in a large pan over medium-high heat. Brown the stewing beef, being careful not to overcrowd the pan. Sprinkle about a 1/4 tsp of salt over the beef as it cooks. The beef just needs to be lightly seared and not fully cooked.Transfer the beef pieces into the crock pot (3 quart size) once they have been browned on all sides.
2. Add onions and celery to the same pan that the beef was cooked in. Brown the onions and celery for about five minutes and then add them to the crock pot.
3. Add the chopped carrots, parsnips and sweet potato to the crock pot.
4. In a small bowl mix together the bone broth, coconut milk and curry powder. Pour this mixture over the contents of the crock pot. Cover and cook on the low setting of the crock pot for 8 hours, or on the high setting for 4 hours.
5. When done, salt to taste and enjoy!

Read more: http://therealfoodguide.com/beef-stew-crock-pot-recipe/#ixzz4n0Ih7ykG

FREEZER:
Put all (but coconut milk) in freezer bag (meat raw) and freeze, thaw, place in crockpot
(add coconut milk) and cook high 6- 8 hours.

Creamy Sweet Potato Bacon Chowder

https://www.savorylotus.com/creamy-sweet-potato-bacon-chowder-dairy-free/

CREAMY SWEET POTATO BACON CHOWDER (DAIRY FREE)

• Author: Katja from Savory Lotus
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: serves 4

INGREDIENTS

• 5-6 slices bacon (sugar free bacon for Whole30 compliant) (omit for vegetarian option) 
• 2 tbsp butter, ghee, or coconut oil for completely dairy free
• 1/2 onion, diced small
• 2 cloves garlic, minced
• 3 cups of homemade broth (find recipe HERE)
• 2 medium/large sweet potatoes, diced small (about 4 cups)
• 1 bay leaf (like this)
• 1/4 tsp dried thyme (like this)
• 1/4 tsp dried dill (like this)
• 2 cups thinly sliced kale, tough ribs removed (I used Dino kale)
• 1 cup full fat coconut milk 
• salt and pepper to taste
• fresh parsley for garnish

INSTRUCTIONS

1. Cook bacon in a large skillet until well done and crispy. Set aside.
2. Meanwhile, melt 2 tablespoons of fat of choice (butter/ghee/coconut oil) in a large pot. Add onions and cook until translucent and beginning to brown. Add garlic and cook another 30 seconds.
3. Add broth, sweet potato, bay leaf, thyme, and dill. Bring to a boil, reduce heat and simmer (covered) until potatoes are tender, about 12-15 minutes.
4. Stir in sliced kale and cook until wilted and bright green. Add in coconut milk and season with salt and pepper.
5. Serve immediately, garnished with chopped crispy bacon and parsley. 

Author says this soup freezes well also.  I would suggest not freezing the coconut milk and adding it in when you cook.

Curried Sweet Potato Soup

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• 1 small yellow onion, diced (one cup)
• 4 cloves garlic, minced
• 2 cans unsweetened coconut milk (13.5oz each)
• 4.25oz can diced green chilies
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

To Cook

1. Add all ingredients to crockpot and cook on low setting for 6 hours or until potatoes are soft and easy to mash.
2. Mash or puree to desired consistency with an immersion blender or regular countertop blender (You’ll need to cool before blending).

To Freeze and Cook Later

1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal).
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.
4. When ready to eat, thaw slightly in refrigerator or in water, and cook in crockpot for 6 hours on low setting.  Mash or puree to desired consistency.

Thai Pineapple Curry

http://newleafwellness.biz/2015/10/21/freezer-to-slow-cooker-thai-pineapple-curry/

Ingredients

• 15oz can of chickpeas, drained and rinsed (or green beans)
• 1 fresh pineapple, cored and chopped into 1-inch pieces
• 1 pound sweet potatoes (2 med or 1 large), peeled and cut into 1-inch pieces
• 1 green bell pepper, sliced into thin strips
• 1 small yellow onion, chopped (about one cup)
• 2 large cloves of garlic, minced
• 13.5oz can of unsweetened coconut milk
• 3 tablespoons curry powder
• 1.5 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes

Prep

1. Label your freezer bag.
2. Add all ingredients to your freezer bag, remove as much air as possible, and seal.
3. Freeze for up to three months.

Cook

1. Thaw overnight in refrigerator.
2. Add to slow cooker and cook for 6-8 hours on “low” setting or until onions and peppers are tender.

+ Meat Option: Add one pound boneless, skinless chicken breasts, cut into bite-sized pieces to your freezer bag (raw).