1 TBLE. extra virgin olive oil
1 medium onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 lb. ground beef
3 sweet potatoes, chopped
1 tsp. paprika
1/2 tsp. chili powder
2 tsp. garlic, minced
2 tsp. fresh oregano, minced
2 tsp. fresh thyme, minced
1 1/2 cups crushed tomatoes
salt/pepper, to taste
- Heat olive oil in large skillet over medium-high heat. Saute onions, carrot, and celery. Cook until softened.
- Add ground beef and cook until almost completely browned.
- Add sweet potatoes to the skillet. Stir in all spices and the crushed tomatoes.
- Bring tomatoes to a boil, then reduce heat to low and let simmer for approximately 15 minutes, or until sweet potatoes are softened.
With my Crohn’s being very active in my life lately, I am finally listening to my doctor and following more of a Paleo type diet. For those of you that don’t know what a Paleo diet is…it is anything a cave man would eat. So meat, veggies, herbs, and fruits…basically. I modified mine a little bit because I really think I’ve figured out gluten is one of my bigger triggers, so don’t be surprised when I have “almost” Paleo recipes posted.
I was always under the assumption that eating Paleo was super expensive and meant just eating salads all the time. But since I cannot eat lettuce right now (my body doesn’t like to digest it and it gets stuck in my intestines) I have had to be really creative with making Paleo dishes that the whole family will enjoy.
In the summertime, my family especially loves skillet dinners. No oven means no heating the house more than it needs to be, and skillet meals usually just require the skillet, something to stir, a knife to cut, and a cutting board. So…that’s just four dishes if we eat on paper plates! Super easy clean up and it’s delicious.
This recipe was a concoction that I just kind of threw together on a whim and it is definitely going in the recipe book!