Grain Free Chicken Enchiladas with Red Sauce

Grain Free Chicken Enchiladas with Red Sauce

If you haven't tried the Siete Foods brand in general, I suggest you drop everything, go to your local health food store, and grab anything and everything made by Siete Foods. Their grain free tortilla chips and tortillas are absolutely amazing, and a life saver for a paleo-ish eater like myself who is obsessed with Mexican food. These enchiladas are addictive. Yes, there's cheese in the recipe, but you can absolutely make this without it and it will be just as good.

Grain Free Chicken Enchiladas with Red Sauce

Prep + Cooking Time:
Makes 4 Servings

Red Enchilada Sauce Ingredients:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons arrowroot flour (or cornstarch)
  • 2 tablespoons chili powder
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 (15 ounce) can tomato sauce
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt

Chicken Enchilada Ingredients:

  • 1 pound cooked chicken breast, diced
  • 2 1/2 teaspoons taco seasoning
  • 1 pack (8 count) Siete grain free cassava and coconut flour tortillas
  • 1 cup shredded cheese (if paleo, skip this)
  • chopped cilantro (for garnish)
  • 1/2 white onion, diced (for garnish)

Method:

  1. Preheat the oven to 375 degrees F.
  2. Make the red enchilada sauce first. Start by heating olive oil in a large skillet over medium heat.
  3. Add arrowroot flour, chili powder, and cayenne pepper to the oil. Stir for about a minute.
  4. Add in tomato sauce, chicken broth, garlic powder, cumin, and sea salt. Stir and reduce heat to low.
  5. Cook the sauce for another 10 minutes, stirring every few minutes.
  6. In the meantime, prep your enchilada chicken filling. In a large bowl, add diced chicken and taco seasoning. Toss together until well combined.
  7. If your tortillas are still cold, heat them up on the stove or in the microwave for about 20 seconds. This will make them easier to fold.
  8. When your red enchilada sauce is done, take 1/4 of the sauce and spread it thinly on the bottom of a large baking dish.
  9. Fill each Siete tortilla with about 1/8 of the chicken and seasoning mixture. Fold and place in the baking dish. It's okay if the tortillas tear a bit. They will all cone together in the end.
  10. Top the enchiladas with the rest of the red sauce.
  11. Cook enchiladas in the oven for about 20 minutes if using cheese, or 25 minutes if not using cheese.
  12. If using cheese, take enchiladas out the 20 minute mark, add the cheese, then place them back in the oven for 5 minutes.
  13. Top enchiladas with cilantro and white onions if desired.
  14. Enjoy hot.

Beef and Potato Power Bowl

Beef and Potato Power Bowl

This is an incredible post workout meal packed with protein and veggies. It's extremely customizable too! Any ground meat and veggies would work with this. Start with this recipe, or use it as inspiration to make your own protein packed power bowl! FYI this recipe uses fish sauce. I use red boat fish sauce as it's one of the only ones out there that's Whole 30 and Paleo compliant. Plus, despite the smell, it TASTES delicious in this recipe. Trust me! Still don't believe me? No worries, you can do without it and this power bowl will still taste great.

Beef and Potato Power Bowl

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 3 Tablespoons extra virgin olive oil
  • 1/2 Sweet onion, diced
  • 3 Garlic cloves, minced
  • 6 Medium red potatoes, diced
  • 1 Pound ground beef
  • 1 Tablespoon coconut aminios (or soy sauce)
  • 1 Teaspoon fish sauce
  • 1/2 Teaspoon red chili pepper flakes (optional)
  • 2 Cups Trader Joe's Cruciferous Crunch mix (or a mixture of kale, shaved brussels and cabbage)
  • Green onion, sliced (optional for garnish)
  • Salt and Pepper

Method:

  1. In a large skillet, heat up extra virgin olive oil and add in the sweet onion. Saute for 2-3 minutes or until onions become translucent.
  2. Add in garlic and red potatoes and saute for 10-12 minutes or until potatoes start to soften. Season with salt and pepper.
  3. Add in ground beef and saute until the beef is completely browned.
  4. Enjoy Add in coconut aminos, fish sauce, and red chili pepper flakes and stir for an additional minute.
  5. Enjoy Add in Cruciferous Crunch mix and saute for another 2 minutes.
  6. Optional: Garnish with sliced green onions on top.
  7. Enjoy hot.

Avocado Chicken Salad

avocado chicken salad

This chicken salad is so quick and easy. If you have leftover cooked chicken on hand and have no idea what to do with it, make yourself this creamy and smooth avocado chicken salad. Granny smith apples make this salad slightly tart and sweet, and the avocado "mayo" makes everything come together nicely. Add some chopped walnuts for extra crunch!

Avocado Chicken Salad

Prep + Cooking Time:
Makes 4 Servings

Dressing Ingredients:

  • 1 Large ripe avocado
  • 1 Tablespoon dijon mustard
  • Juice of half a lemon
  • 2 Tablespoons extra virgin olive oil
  • Salt and Pepper to taste

Salad Ingredients:

  • 1 Pound cooked chicken breast, diced
  • 2 Stalks celery, chopped
  • 3 Green onions, sliced
  • 1 Granny smith apple, diced
  • 1/2 Cup walnuts, chopped
  • Salt and Pepper

Method:

  1. In a small bowl, mix together all the ingreidents for the dressing and set aside.
  2. In a large bowl, add all the ingredients for the salad and toss to mix.
  3. Pour the dressing over salad and fold in gently until salad is evenly tossed.
  4. Enjoy cool.

Tip: If you have leftovers, squeeze lemon juice over the rest of your salad and mix in order to prevent the salad from changing color.

Sweet Potato Sloppy Joe's

Sweet Potato Sloppy Joe's

There's just something about a Manwich sloppy joe sandwich that I absolutely love. It reminds me of my childhood when my dad would serve the sloppy stuff over a perfectly toasted and buttered hamburger bun. I loved it! This recipe brings me back to those days. Of course you could serve this over a bun instead of a sweet potato, but if you're looking for a paleo option, this is the way to go.

Sweet Potato Sloppy Joe's

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 4 Large sweet potatoes
  • 1 Pound ground beef
  • 1/2 Sweet onion, diced
  • 2 Garlic cloves, minced
  • 1/2 Red bell pepper, diced
  • 1/2 Green bell pepper, diced
  • 1 (15 ounce) Can tomato sauce
  • 2 Tablespoons tomato paste
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon dijon mustard
  • 1.5 Tablespoons honey
  • Salt and Pepper
  • Green onions, sliced (optional for garnish)

Method:

  1. Preheat your oven to 375 degrees F.
  2. Line a baking sheet with aluminum foil. Wash and pat dry your sweet potatoes and then wrap each potato individually in aluminum foil. Set potatoes on baking dish. Bake potatoes in the oven for 45 minutes to an hour, or when soft in the middle.
  3. In a large skillet set to medium high heat, add ground beef. Break apart with a wooden spoon, and cook until meat is fully browned.
  4. Add in the onion and garlic. Stir until onions are translucent and garlic is fragrant (about 2 minutes).
  5. Add in the red and green bell peppers and stir for another 2 minutes.
  6. Add can of tomato sauce, tomato paste, apple cider vinegar, dijon mustard, honey, and season with salt and pepper. Stir mixture.
  7. Turn heat to low and let the mixture simmer for 12-15 minutes, or until thickened.
  8. Once sweet potatoes are cooked, slice them open and spoon a heaping spoonful of the meat mixture into the sweet potato.
  9. Garnish with green onion.
  10. Enjoy hot.

Trader Joe's Clean Eating Shopping List: Spring 2017

Grocery shopping. A terror for some, therapeutic for others. No matter how you feel about it, it's gotta be done. Personally, I absolutely love wandering down the aisles of a grocery store, checking out new products, looking at what produce is in season... it's like walking through a store of inspiration for me.

Trader Joe's is one of my favorite places to shop. The prices are great, there's a large, and ever growing variety of food that they offer, and they make it pretty easy to eat healthy in my opinion. Plus, you can't beat the free coffee samples!

I've created the grocery list below of the items I'm currently picking up on a weekly basis at my local TJ's. Not all items go in my cart each week, but I wanted to give you all a quick reference to check out if you're ever in need of one. If you don't have a Trader Joe's nearby, don't fret. You can still use this list as a guide for your own local store.

My biggest tip is this: try to stay away from the middle aisles (of any grocery store). The outer most aisles will be your best bet for fresh produce, meats, and eggs. Most of the snacky/unhealthy items tend to be in the middle aisles. If you need something, enter those aisles with one intention only, grab the item, and get outta there!

Note: The items listed below are the basics I tend to reach for right now. As the seasons change, this list will too. Be on the lookout for future seasonal lists for Trader Joe's and other spots!

Trader Joe's.png

Paleo Thai Larb Lettuce Cups

Paleo Thai Larb Lettuce Cups

Thai food is one of my favorite cuisines, and this recipe is one of my favorites to date. You can make this refreshing Thai larb recipe for lunch, dinner, or even an appetizer. I love the use of fresh cilantro, mint and basil along with the spicy kick of the serrano peppers. I hope you try it!

Paleo Thai Larb Lettuce Cups

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 1 Tablespoon coconut oil
  • 1/2 Red onion, diced
  • 3 Garlic cloves, minced
  • 2 pounds Ground pork
  • Juice of 2 limes
  • 1 Tablespoon Red Boat fish sauce
  • 2 Tablespoons coconut aminos (or soy sauce)
  • 2 Heads of butter lettuce (use 1 head per 2 people)
  • 3 Serrano chile peppers, thinly sliced into coins
  • 1 cup (packed) of a mixture of fresh Mint, cilantro, and basil, lightly chopped
  • Salt and Pepper

Method:

  1. In a large skillet, heat up coconut oil. Once hot, add red onions, seasoning with just a bit of salt, and stir until translucent (about 3 minutes).
  2. Add in minced garlic cloves and stir for another minute.
  3. Add in ground pork, breaking it up with a wooden cooking spoon. Season with a little more salt and some pepper. Continue to stir until pork is no longer pink, and fully cooked.
  4. Remove mixture from heat. Tilt the skillet slightly and use a large spoon to remove the excess fat from the pork mixture.
  5. Add lime juice, fish sauce, and coconut aminos and stir.
  6. Transfer the meat mixture to a large mixing bowl. Let cool on the countertop or in the fridge for 5-8 minutes.
  7. While your meat mixture is cooling, carefully remove individual leaves from the heads of butter lettuce. Rinse leaves and dry with paper towels. Place lettuce cups on a plate with another paper towel underneath.
  8. Once meat is slightly cooled, add in the chiles and fresh herbs to the mixture and stir.
  9. Serve spooning meat mixture into individual lettuce cups.
  10. Enjoy warm.

Mashed Garlic Red Potatoes with Coconut Milk

Mashed Garlic Red Potatoes with Coconut Milk

You'd never guess that these mashed potatoes don't have ANY cream and hardly any butter. This is a healthy take on a classic and comforting side dish that I hope you try.

Mashed Garlic Red Potatoes with Coconut Milk

Prep + Cooking Time:
Makes 6 Servings

Ingredients:

  • 1 pound Red potatoes, quartered
  • 1/4 large Sweet onion, chopped
  • 3 Garlic cloves, minced
  • 1/2 (13.5 ounce) can of Full fat coconut milk (including some of the coconut cream in the top of the can, if possible)
  • 1 small pat of Grass fed butter OR 1 teaspoon of Ghee
  • Extra virgin olive oil
  • Salt and Pepper
  • Chives or parsley, chopped for garnish (optional)

Method:

  1. Fill a large saucepan a little over half way with water. Add a generous amount of salt to the water.
  2. Add red potatoes and onions to the salted water and bring to a rolling boil. Cook until potatoes are fork tender (about 20 minutes).
  3. Meanwhile, bring a small skillet to medium heat, and add about a tablespoon of extra virgin olive oil. Once the oil is hot, add minced garlic and stir for about 2 minutes.
  4. Add coconut milk and butter or ghee to the garlic in the small skillet and simmer for 5-8 minutes, or until the liquid reduces some.
  5. Once potatoes are fork tender, strain them in a colander and then return the potatoes back to the original saucepan.
  6. Add in coconut milk and garlic mixture to the potatoes, and season with a generous amount of salt and pepper to taste.
  7. Using a potato masher (or a fork), mash the potatoes until desired texture. I like mine just a little chunky!
  8. Optional: mix in fresh herbs of choice.
  9. Enjoy warm with your favorite entree.

Bagel-less Everything Breakfast with Avocado, Eggs, & Lox

Bagel-less Everything Breakfast with Avocado, Eggs, & Lox

Trader Joe's recently came out with a new spice blend called "Everything but the Bagel" seasoning. I stuck with the theme of "Everything but the Bagel" and came up with a paleo breakfast that won't disappoint.

Bagel-less Everything Breakfast with Avocado, Eggs, & Lox

Prep + Cooking Time:
Makes 2 Servings

Ingredients:

  • 2 Avocados (ripe, but firm)
  • 4 Large eggs
  • Trader Joe's Everything but the Bagel seasoning blend
  • 2 ounces of Smoked salmon
  • Fresh dill for garnish (optional)

Method:

  1. Preheat your oven to 425 degrees F.
  2. Using a knife, halve the avocados and remove the seeds.
  3. Using a large spoon, scoop enough avocado meat to form a wide area for the eggs to sit. You'll want to make sure not to scoop too deep as this will make the eggs cook slower. Scoop wide instead.
  4. Place each avocado half onto an oven safe baking sheet.
  5. Crack an egg into each avocado half. If the egg doesn't fit, you can always crack 4 eggs into a separate bowl first, scoop in the yolk from each egg, and fill the rest of the avocado with the right amount of egg whites.
  6. Place in the oven for 12-15 minutes, or until egg whites are fully cooked.
  7. Top with smoked salmon and fresh dill. Optional: you can also add chopped red onion, capers, or other toppings of your choice. Get creative!
  8. Enjoy warm.

Spicy Maple Pork Tenderloin

Spicy Maple Pork Tenderloin

Sriracha and maple syrup make this the perfect combination of spicy and sweet.

Spicy Maple Pork Tenderloin

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 1 (1.5 pound) Pork tenderloin
  • 3 Garlic cloves
  • Juice of 1 lemon
  • 1/8 cup Extra virgin olive oil
  • 1/8 cup Maple syrup
  • 1/8 cup Coconut aminos (or soy sauce)
  • 2 tablespoons Sriracha hot sauce
  • Salt and Pepper

Method:

  1. Preheat your oven to 350 degrees F.
  2. Place your pork tenderloin in your baking dish.
  3. Use a knife to indent small holes into the top of the tenderloin, then insert garlic slices into the holes you just created.
  4. In a small mixing bowl, combine lemon juice, extra virgin olive oil, maple syrup, soy sauce, and Sriracha hot sauce. Season mixture with desired amount of salt and pepper to taste.
  5. Pour marinade mixture over the top of the pork tenderloin.
  6. Place tenderloin in preheated oven. Cook over a period of 40 minutes, making sure to baste the meat every 10 or 15 minutes using a baster or a large spoon. This keeps the meat moist, helps the sauce cook into the meat for more flavor, and prevents the sauce from burning directly to your pan.
  7. After 40 minutes, take the tenderloin out of the oven and let it rest for 8-10 minutes before slicing. This ensures that the juices redistribute throughout the meat, preventing dryness.
  8. Slice, and enjoy warm.

Tips: You can choose to marinade the tenderloin overnight if you wish, but I usually don't do this and it turns out delicious every time. I like to serve this dish with brown rice and a vegetable side. The rice soaks up the extra sauce nicely and this makes for great leftovers when meal prepping as the sauce will flavor everything in the same dish. Yum!

Meal Prepping? Leftovers?: This dish will keep in your fridge for up to 4 days.

Sausage & Sweet Potato Breakfast Hash

Sausage & Sweet Potato Breakfast Hash

This hash is one of my favorite go to's for a healthy weekend brunch, or a quick dinner post workout. You can mix it up with mostly any ground meat and veggies you have in your fridge. Make it your own!

Sausage and Sweet Potato Breakfast Hash

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 3 Small sweet potatoes (or 1 large), peeled and cubed
  • 1/2 Sweet onion, diced
  • 2 Garlic cloves, peeled and minced
  • 1 pound ground mild Italian sausage or 5 mild Italian sausage links, casings removed
  • 4 Eggs
  • Extra virgin olive oil
  • Salt and Pepper

Method:

  1. Preheat your skillet to medium high heat. Once heated, add about a tablespoon of olive oil.
  2. Add diced onion and season with a little bit of salt. Stir for about 5 minutes, or until translucent and browning just a little on the edges.
  3. Add cubed sweet potato chunks and season with a bit more salt and pepper (the sausage is salty so be sure not too add too much salt). Stir for another 5 minutes.
  4. Add minced garlic to the skillet and stir for another minute.
  5. Add the sausage and add to the skillet, breaking apart with your hands if needed.
  6. Lower heat to medium and stir until sweet potato chunks have softened and sausage is fully cooked (about 10 minutes).
  7. Make 4 small indents in the mixture and crack an egg into each indent. Cover your skillet (I used a baking dish on top of my cast iron to do this) for 3-4 minutes.
  8. Uncover and serve hot. Egg whites should be completely cooked with the yolks perfectly runny inside.

Overnight Steel Cut Oats

Overnight Steel Cut Oats

Probably one of the easiest meal prep recipes you could possibly make. There's no excuse not to eat breakfast every morning. Steel cut oats make this a nice and chewy oatmeal in the morning, but feel free to use any oats you like. You can even opt to heat this up in the morning if you like it warm.

Overnight Steel Cut Oats

Prep + Cooking Time:
Makes 3 Servings

Ingredients:

  • 1 cup Steel cut oats
  • 1.5 cups Unsweetened almond milk
  • 2 teaspoons Maple syrup
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Chia seeds
  • Berries, bananas, cacao nibs, etc. (optional toppings)

Method:

  1. Mix oats, almond milk, maple syrup, vanilla extract, and chia seeds into bowl/glass storage container and stir. Do not add in the berries just yet.
  2. Cover, and leave in the fridge for 6 hours or overnight for best results.
  3. After oats have sat for at least 6 hours, stir and serve in individual bowls topped with berries or other delicious toppings (some other topping ideas include: coconut flakes, nuts, almond butter, cinnamon, and cacao nibs).
  4. Serve cold. Mike prefers his overnight oats heated in the microwave so this is an option too!

Roasted Tomato & Carrot Soup (dairy free)

Roasted tomato and carrot soup (dairy free)

All soups are great for a cool day, but this one especially. Just the right amount of Cayenne gives this soup an extra kick, while the roasted veggies add the perfect amount of sweetness. And bonus! It's completely dairy free.

Roasted Tomato and Carrot Soup (dairy free)

Prep + Cooking Time:
Makes 6 Servings

Ingredients:

  • 2 Pounds of fresh on-the-vine tomatoes
  • 4 Medium carrots, peeled, ends removed
  • 1/2 Sweet onion, diced
  • 2 Garlic cloves, peeled and minced
  • 3 Cups chicken broth
  • 1/4 teaspoon Cayenne pepper
  • 1 (13.5 ounce) Can of full fat coconut milk
  • Extra virgin olive oil
  • Salt and Pepper

Method:

  1. Preheat your oven to 400 degrees F.
  2. Slice fresh on-the-vine tomatoes into quarters, and chop carrots into thick chunks. Place tomatoes and carrots on an oven safe baking sheet.
  3. Drizzle olive oil over tomatoes and carrots, and season with salt and pepper. Roast in the oven for 25 minutes.
  4. While tomatoes and carrots roast in the oven, grab a large pot. Add onions, garlic, chicken broth, and cayenne pepper to the pot, and season with salt and pepper.
  5. Bring contents of the pot to a boil, then lower the heat and simmer for 10 minutes.
  6. Once the tomatoes and carrots are roasted, take them out of the oven and add them to the large pot.
  7. Stir in the coconut milk, and bring the mixture back up to a low boil.
  8. Once the soup reaches a low boil, decrease the heat again and simmer for another 10 minutes.
  9. Turn the heat off. Use an immersion blender to blend the soup in the large pot until it reaches your desired creamy consistency. You can also use a regular blender, but you will need to wait until the soup completely cools.
Cuisinart Immersion Blender Stick