One of the biggest transitions to cooking paleo (and real food in general) is it usually take some time and labor. At least more time than dumping a box of noodles and a can of cream of whatever soup into a pan! For a busy mom, this is an adjustment. So I’m always on the look out for a quick weeknight dinner that doesn’t compromise on nutrition – or taste!
Here is just that kind of meal. Quick, easy, yummy, and still full of veggies, Paleo-fied Sloppy Joes.
Another plus about this meal is it has lots of veggies hidden in it. I love that my 2 year old who is in a picky phase right now asked for seconds and thirds tonight!
1-2 lbs grass fed ground beef
4 cloves garlic
1 red bell pepper
16 oz tomato sauce
3 T tomato paste (I use the double concentrate in a tube)
1 t dry mustard powder
1 t pepper
1-2 t sea salt
1 t chili powder
1 t paprika
2 T honey
2 T balsamic vinegar
2 T coconut aminos (soy sauce substitue)
Brown ground beef. Set aside.
To save time, I grated the carrots in my food processor. Then I chopped the onion, garlic, and red pepper in there too. Next I tossed all the veggies in the same pan the meat was in (I used the fat from the meat – since it’s grass fed, it’s full of vitamins – and I added a little coconut oil to the pan). Saute the veggies for about 10 minutes until soft and the liquid is gone from the pan.
Then add the meat back in with the rest of the ingredients. Put the top on your pan and let simmer on low for about 15 minutes – stirring so that it won’t burn. Then longer this sits, the better it is but it is also great if you only have 30 minutes to cook.
I served this with a bunch of roasted veggies (squash, zucchini, mushrooms, onions – tossed in coconut oil, salt, and pepper and roasted until brown. Then I tossed in some fresh basil before I served it). You could also try serving the meat over grilled portabella mushrooms, or roasted acorn squash, or baked sweet potatoes.