Hidden Veggie Mac and Cheese

INGREDIENTS

Servings: 6

1 pound elbow macaroni, cooked al dente

½ cup water

1-2 cups cauliflower florets

1-2 cups butternut squash, diced

1-2 cups carrots, sliced

2 cups milk

2 cups cheddar cheese, shredded

4 ounces cream cheese

PREPARATION

# Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.

# Add everything into a blender, including cooking water, and blend until smooth.

# Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.

# Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.

From: https://www.buzzfeed.com/hannahwilliams/hidden-veggie-mac-cheese?utm_term=.jvABLVBD4X#.whL4bN46eK

Paleo Nachos

Ingredients

1. 2 medium tomatoes, diced and seeded
2. 2 tbsp fresh cilantro, chopped
3. 1-2 tbsp lime juice
4. 2 cups guacamole
5. 2 tbsp green onions, chopped

For the sweet potato chips

1. 3 large sweet potatoes
2. 3 tbsp melted coconut oil
3. 1 tsp salt

For the meat

1. 1 medium yellow onion, finely diced
2. 1 tbsp coconut oil
3. 1 green chili, diced
4. 1 lb. ground beef
5. 2 cloves garlic, minced
6. 1 tsp smoked paprika
7. 1/2 tsp ground cumin
8. 1 tbsp tomato paste
9. 12 oz. canned diced tomatoes
10. 1 tsp salt
11. 1/2 tsp pepper

Instructions

1. To make the sweet potato chips, preheat the oven to 375 degrees F. Peel the sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss them with coconut oil and salt. Place the chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
2. While the potato chips are baking, start preparing the beef. Melt the coconut oil in a large skillet over medium heat. Add the onion and chili to the pan and sauté for 3-4 minutes until softened. Add the ground beef and cook for 4-5 minutes, stirring regularly. Add the garlic, diced tomatoes, tomato paste, and remaining spices and stir well to combine. Bring the mixture to a simmer and then turn the heat down to medium-low. Cook, covered, for 20-25 minutes, stirring regularly.
3. Stir the chopped tomatoes, lime juice, and cilantro into the beef mixture. Adjust salt and pepper to taste. Remove from heat.
4. To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the beef mixture into the middle of the circle, and then top with guacamole and green onions.

From: http://paleogrubs.com/nacho-recipe

Asian Beef and Broccoli

Beef with Broccoli
Makes 6-8 servings
Adapted from "Make it Paleo"

• 2 Tbsp. Toasted sesame oil
• 5 cloves garlic, minced
• 2 Tbsp. ginger, minced
• 1-2 lbs. beef, cut into 1" cubes (I bought what was on sale)
• 4-6 cups broccoli florets
• 1/2 cup green onion, thinly sliced
• 1/4 cup coconut aminos
• salt and pepper to taste
• 1 tsp. red pepper flakes (optional)
• 1 Tbsp. white sesame seeds, for garnish

1. Heat sesame oil in a wok or skill over high heat.
2. Add garlic and ginger to wok, and saute for 2 minutes until oil is infused.
3. Add steak, stirring until browned on all sides.
4. Once steak is seared, add broccoli. Continue to saute over high heat.
5. Add green onion, and an extra tablespoon of oil if needed.
6. Add coconut aminos and season with salt, pepper, and red pepper flakes.
7. Continue to saute another 2-3 minutes, until all the flavors are combined.
8. Garnish with a sprinkle of sesame seeds to serve.

From: http://cupcakesomg.blogspot.com/2012/01/asian-beef-with-broccoli.html