We thought we would have another Bowl week
Monday: Rice Bowl
Tuesday: Taco Bowl
I added sorghum to the mix instead of corn tortillas. we topped it with vegan queso, guacamole, and sliced tomatoes
Wednesday: Mediterranean Bowl
We added Tzatziki for this recipe as well as the kale falafels and tahini sauce. We also have an abundance of lettuces as well as parsley so lettuce was also added. We omitted the oil.
Thursday: Broth Bowl
Friday: Burrito Bowl
This week we are using recipes from Forks over Knives
Monday: Bean and Mushroom Chili, p 129
Tuesday: Taco Tuesday
Wednesday: Mujadara p 211
Thursday: Penne with Swiss Chard, p 155
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Friday: vegan baked black beans and rice taquitos
This month's theme was Chef's Choice and every thing was outstanding. May's potluck is May 1st with a Mexican theme to prepare for Cinco de Mayo.
Broccoli Waldorf Salad with rice crackers
Snow Pea Bok Choy Soup over Rice noodles (recipe to come)
This was outstanding but I forgot to take a picture of it assembled
Broccoli and Cheddar Crescent Loaf (recipe to come)
Paleo Shepherd's Pie {Whole30, Dairy Free}
This Shepherd's Pie is classic, cozy comfort food for cold winter days! It's paleo and
Whole30 compliant, dairy free and kid approved. A flavorful, hearty ground beef mixture is
topped with creamy dairy-free mashed potatoes, and baked until golden brown and
bubbling.
Author: Michele Rosen
Cook Time: 1 hour
Total Time: 1 hour 15minutes
Course: Dinner
Cuisine: Paleo and Whole30
Servings: 8
Ingredients
protein mixture:
1 1/2 lbs beyond beef sausage or meat
Sea salt and pepper (for seasoning protein)
1 cup carrots diced
1 1/2 cup Brussels sprouts chopped
1 medium onion chopped
2 cloves garlic minced
sprinkle of sea salt for veggies
3/4 cup vegetable broth
2 1/2 tbsp tomato paste
1 tsp fresh minced thyme
1 tsp fresh minced rosemary
mashed potatoes:
4-6 sweet potatoes or 2 1/2 lbs peeled and cut into 2” pieces
1 can full fat coconut milk and almond milk if needed to cover potatoes
2 Tbsp minced garlic
Salt and pepper to taste Chopped fresh parsley for garnish
Instructions
prepare the potatoes:
SEE MORE 1. Heat a 3 quart pot with coconut milk, 2” potato pieces and garlic bring to the boiling,
and cook until very soft. Add almond milk if coconut milk doesn’t fully cover potatoes.
2. Drain the potatoes, reserve 1-2 cups of coconut/garlic milk. Whip potatoes with hand-
held mixer/blender adding coconut milk to make it creamy. Can add ghee if you want.
prepare beef mixture and assemble/bake pie:
1. Preheat your oven to 375 degrees
2. In a deep oven proof skillet* (mine was 10”, add beyond beef to skillet and sprinkle with
sea salt. Brown beef over med/hi heat breaking up lumps with spoon. remove from
skillet to a plate with slotted spoon and set aside.
3. Adjust heat to medium and add Brussels sprouts and carrots to skillet, stir to coat and
cook about 2 minutes, then add onions and cook until softened. Add garlic and sprinkle
veggies with a bit of sea salt, stir, then cover the skillet briefly to soften carrots until fork
tender, if necessary.
4. Add the remaining ingredients for the beef mixture to the skillet, stir to combine, then
return beef to skillet and stir to coat, simmer for 2 minutes or so to thicken the sauce
and blend flavors.
5. Spread all the mashed sweet potatoes over the beef mixture and use a spoon or
spatula to smooth the top. Sprinkle with parsley, then place skillet on a large baking
sheet (to catch any bubbling sauce) and bake in the preheated oven for about 20
minutes, until sauce is bubbling and top begins to turn light brown.
6. Remove from oven, allow to sit about 10 minutes before serving hot. Enjoy!
Recipe Notes
*If you don't have an oven proof skillet, you can use a casserole dish instead to bake your
shepherd's pie - cook beef mixture in a skillet and then transfer mixture to casserole dish
once done cooking; spread mashed potatoes over the top and bake as instructed.
Original recipe is from Paleo Running Momma
Sunflower Buttercup Cheesecake
This week are recipes will come from The Oh How She Glows Cookbook
Monday: Protein Power Goddess Bowl, p 175
We substituted the oil for the liquid from jarred olives and then did not add salt. We substituted the wheatberries for sorghum.
Tuesday: Taco Tuesday
Wednesday: Our Favorite Veggie Burgers, p 155 with potato salad
We omitted the oil in the burgers
Thursday: Quick and Easy Chana Masala, p 163
Friday: Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce, p 147
We substituted the spinach for kale. and water sautéed instead of using oil
I have missed recipes from cookbooks, we have so many. Wednesday through Friday, the menu is from Dr. Neal Barnard's Cookbook for Reversing Diabetes
Monday: SW Quinoa Potato Stew
Tuesday: Taco Tuesday
Wednesday: Easy Lentil Burgers, p. 140 with Potato Salad
Friday: Pizza, p. 147
