Grain Free Tortillas

3/4 cups cassava flour
3 tbsp arrowroot flour
1 tbsp ground flax
1/4 tsp salt
3 tbsp fat of choice (palm shortening, lard, ghee)
1/2 cups plus 2 tbsp warm water

Mix together the dry ingredients in a stand mixer. Work in the fat until it comes to a crumbly mixture. Add the water and mix together until it forms a smooth ball of dough. It will be sticky at first, but will come together.

Form dough into balls and use a tortilla press to form the tortillas. Meanwhile, heat up a cast iron skillet over medium to medium-low heat. Add each tortilla and cook until bubbles form on each side. 

Don't overcook or the tortilla will become hard and dry. Lay cooked tortillas in a single layer over a plate or rack. Do not stack or they will become soggy.

Roasted Tomato Pasta Sauce

8 Roma tomatoes
1 onion
1 red bell pepper
1 head garlic
Olive oil
Salt
Pepper
Basil

Wash tomatoes and slice into halves. Coarsely chop the onion and bell pepper. Toss the tomatoes, pepper and onion in a bowl with olive oil, salt and pepper. Spread them out on a large baking sheet. 

Place in oven at 400 degrees and bake for 35 minutes to an hour, or until skins are softening and turning slightly brown. Cut the top off of a head of garlic, coat with oil and wrap in some tinfoil. Bake in 400 degree oven for 30 minutes.

Remove everything from the oven and allow to cool enough to be able to handle. Remove skins from tomatoes and pepper. Place everything into a blender or food processor and puree to desired consistency. Add chopped fresh basil, more salt and pepper to taste. Can add mushroom powder.

If time permits, roast tomatoes low and slow at 250 degrees for 4 hours.

Serve over breaded chicken for chicken parmesan, add ground beef or meatballs for spaghetti, or turn into pizza sauce.

Chicken Bacon Ranch Skillet

Skillet fried potatoes
Bacon pieces
Cooked chicken chunks
Ranch dressing
Chives

Alternate: Skillet fried sweet potatoes
Bacon pieces
Pulled pork
Ranch dressing
Bbq sauce
Chives

Mexican "Rice"

1 head cauliflower (can sub quinoa)
3 cloves garlic
1/2 onion
1 shallot
1 jalapeño
1 tbsp olive oil
4 tbsp tomato paste
2 cups chicken broth
2 tsp chili powder
2 tsp oregano
1 tsp salt
Fresh cilantro for garnish

Cut the cauliflower into large chunks. Use a food processor to "rice" the cauliflower by pulsing as many times as needed. Dice up the garlic, onion, shallot and jalapeno. Saute garlic, onion, shallot and jalapeño in a skillet with coconut oil until soft.

Add in the tomato paste to the skillet and stir. Pour in the cauliflower and broth. Add in seasonings. Simmer until tender and the liquids boil down and evaporate.

If using quinoa: cook quinoa as directed using chicken broth instead of water. Add vegetables and seasonings and heat through.

Sloppy Joes

2 lb ground beef
1 green bell pepper
Celery
Onion
3 garlic cloves
1 can tomato paste
2 tbsp vinegar
2 tbsp coconut sugar
3 tbsp chili powder
1/2 tbsp onion powder
1/2 tsp paprika
1/2 tsp salt

In a skillet, brown the ground beef and drain the fat. Add beef and remaining ingredients to the crockpot. Cook on low for an hour or until heated through. Add more seasoning if desired.

Serve warm as sandwiches or over sweet potatoes.

VEGETARIAN VERSION:

1 tbsp oil

1 onion

1 green bell pepper

2 stalks celery

Handful crimini mushrooms

2-3 carrots

3 garlic cloves

1 25 oz  (or 2 16oz) garbanzo Beans

1 lg can crushed tomatoes

1/2 can tomato paste

3 tbsp vinegar

3 tbsp sugar

3 tbsp chili powder

1/2 tbsp onion powder

1/2 tsp paprika

1/2 tsp salt

(Add more mushrooms next time)

Add onion, pepper, celery, mushrooms, carrots, garlic to a skillet and saute until softened. Place beans into a food processor and pulse a few times until a chunky consistency. Add beans to skillet and cook for an additional minute. Stir in crushed tomatoes and tomato paste, then add in seasonings. Reduce heat to low to simmer for a few minutes. Serve warm.

Beef Stew

2 lbs beef chuck roast or top round
3-5 cloves garlic
1 large onion
2 large carrots
2 stalks celery
1 sweet potato
2 russet potatoes
1 tsp rosemary
1 tsp basil
1 tsp oregano
4 cups bone broth
1/4 cup red wine vinegar
Salt and Pepper to taste
Mushrooms finely chopped or powder (optional)

Heat 1 tbsp coconut oil in a skillet over medium. Cut the beef into large chunks and season with salt and pepper. Brown the beef chunks and set aside in a bowl.

Meanwhile, chop remaining vegetables. Dice the onion and garlic, then coarsely chop the carrots, celery and potatoes.

After the beef is finished browning, add a little more coconut oil if needed, then add the onions and garlic to soften. Pour in the broth, vinegar, bowl of cooked beef and juices. Remove from heat, stir and scrape bottom of pan to get all the delicious browned bits loose. Pour into the crockpot. 

Add the remaining vegetables and seasonings to the crockpot. Cook on low for 8 hours or high for 6. Add salt and pepper to taste, just before serving.