Slow cooker Taco soup Keto Style

Ingredients

• 2 lbs. ground beef
• 2 cloves garlic, minced
• 1/2 cup onion, diced
• 2 tablespoons homemade taco seasoning (see below) 
• 1/2 teaspoon ancho chile powder
• 2- 10 oz. cans Rotel with green peppers (or diced tomatoes (you can add or omit diced peppers)
• 8 oz. block cream cheese
• 1/2 cup fresh cilantro, chopped
• 4 cups beef broth (or bone broth) 
• optional toppings: (shredded cheese, jalapeno, and avocado)

Directions

• Step 1: 
  In a skillet on the stove, crumble and cook ground beef, diced onion, and garlic.
• Step 2: 
  Transfer ground beef mixture to slow cooker. Add seasonings and remaining ingredients.
• Step 3: 
  Close lid and cook on low for 4 hours, or 2 hours on high.
• Step 4: 
  Serve with your choice of toppings.

Homemade Chili Powder :

4 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes (more or less depending on how spicy you like it)
1 teaspoon dried oregano
1 tablespoon paprika
3 tablespoon ground cumin
1 tablespoon salt
1 tablespoon black pepper

Directions: Mix ingredients together in a bowl and store in an airtight container. That’s it! Easy Peasy! 

Sweet Potato Chili w/cumin essential oil

3 lbs ground beef 
 4 sweet potatoes
half a pureed beet
 1 quart stock
 1 quart beans.  precooked (optional) 
2-3 T salt
 a couple small handfuls of oregano chopped
 10 drops cumin essential oil, 
1.5 tsp ground white/black pepper mixture (2/3 of it white) Mountain Rose Herbs

This a recipe from my corn allergy group so it is very basic. 

cook and puree the sweet potato and beet.
Saute the onion , brown the ground beef. 

Add all but the essential (stir in after cooked) cook till heated.

Nightshade-Free Vegetable Beef Soup

https://cleaneatingveggiegirl.com

Nightshade-Free Vegetable Beef Soup  AIP Paleo, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Soy-Free, Nightshade-Free, Whole 30

Serves 6 to 8

Ingredients

For the “nomato” sauce:
2 cups of frozen or fresh butternut squash, cubed
2 cups of raw carrots, chopped
1/2 of a medium red onion
2 TB of extra virgin olive oil
2 tsp of fine sea salt
5 small steamed beets 
1 cup of broth 

For the soup:
1 LB of organic, grassfed ground beef (can also use beef stew meat)
2 TB organic virgin coconut oil
1 large leek, chopped
1 small yellow onion, chopped
4 stalks of celery, chopped
1-inch piece of fresh ginger, grated
4 medium parsnips, peeled and chopped into half-inch pieces (hw:turnip roots)
2 large sweet potatoes, peeled and chopped into half-inch pieces
1 small head of green cabbage, chopped
6 cups of bone broth (I used turkey)
2 tsp of fine sea salt
2 tsp of onion powder
2 tsp of dried thyme
1 tsp of dried basil
10 oz of frozen kale
1/4 cup of fresh curly parsley, diced
chopped green onions, optional

Directions

1. Begin by making the “nomato” sauce.  Preheat the oven to 425 degrees F.  Line a baking sheet with a silicone baking sheet or parchment paper.  Toss butternut squash, carrots, onion, olive oil, and salt until well-coated.  Roast for approximately 30 minutes, flipping once halfway through, or until golden.

Combine the roasted vegetables, steamed beets, and broth in a food processor.  Process for approximately one to two minutes, stopping to scrape down the sides, or until creamy.  Set aside, or refrigerate overnight.

2. Brown beef in a large skillet over medium heat.  While the beef is cooking, wash, peel, and cut the veggies.  Refrigerate the cooked beef until you are ready to add it to the soup.

3. In a large stock pot or dutch oven, heat coconut oil over medium-high heat.  Once hot, lower to medium and add leek, onion, celery, and ginger.  Saute for three to five minutes, or until softened.

4. Stir in parsnips, sweet potatoes, and cabbage.  Saute for an additional three to five minutes.

5. Add broth and seasonings, raise the heat to medium-high, and bring to a boil.  Once boiling, lower the heat to medium-low, cover, and simmer for 45 minutes.  Be sure to stir the soup every 15 minutes.

6. Stir in frozen kale.  Continue cooking for an additional ten minutes, or until heated through.  Add “nomato” sauce, cooked beef, and fresh parsley.  Simmer until warm.  Top with green onions, if desired

Slow cooker White Chicken Chili - AIP/Paleo

WHITE CHICKEN “CHILI” 

(serves 6-8)

INGREDIENTS:

3-4 chicken breasts

2 cups of bone broth

1 tsp sea salt

1 large onion, chopped

4 cloves of garlic chopped

1 Three inch piece of fresh ginger finely shredded

1 rutabaga chopped

1 cup of full fat coconut milk

3 TBS arrowroot powder

chopped green onions for garnish

avocado slices for garnish

DIRECTIONS:

Place your chicken breasts, garlic, onions, rutabaga, ginger, salt and bone broth in your 5-6 qt slow cooker and cook on low for 6-8 hours. About thirty minutes prior to serving add in your coconut milk and then gradually stir in your arrowroot powder. Cover and allow it to continue simmering for about 10 minutes. Garnish with green onions and avocado slices and serve.

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.

Crockpot Mexican Spice Chicken Soup

http://newleafwellness.biz/2014/09/24/crockpot-chicken-soup-mexican-seasonings/

• 1 pound carrots, peeled and diced
• 1 medium-sized yellow onion, diced
• 2 large cloves of garlic, minced
• 2 roma tomatoes, chopped
• 1 cup tomato juice (If you buy a big can/bottle, freeze the extra in ice cubes trays for future soups and chilis)
• 1 teaspoons cumin
• 1 teaspoon fennel seeds
• 1 teaspoons chili powder
• 1 teaspoon salt
• Juice from 1/2 lime (about 2 tablespoons)
• 1 pound boneless skinless chicken breasts
• 4 cups fat-free, reduced-sodium chicken broth (If freezing, this is not needed until day of cooking)

Directions

• Combine all ingredients in crockpot and cook for 4-8 hours, or until carrots are soft and chicken is cooked through.  Shred chicken with a fork and serve!