Chicken Fajita Bowl (Primal with Dairy Toppings, Whole30 Compliant without)

Chicken Fajita Bowl

This is one of my favorite types of meals because there are an unlimited number of items you can add to it.  And bonus points: it all goes in the slow cooker!  That being said, it’s not really one that you can leave all day while at work, unless you choose a meat other than boneless, skinless chicken breasts.  I don’t normally use those cuts of meat, but they’re easier for the shredding in this recipe, so I chose the easier route.

For toppings, you can add whatever really.  We generally eat a primal diet, so I shredded a little cheese and added a spoonful of sour cream.  Other toppings I’ve used with this are: green onions, red onions, avocados, chopped tomatoes, bacon, pico de gallo, cilantro, pineapple, etc.  Feel free to add whatever sounds good to you in the moment!

A word about the fajita seasoning: I make my own and store it in a baby food jar.  I throw together something along the lines of this:

3 Tbsp chili powder

2 Tbsp salt

2 Tbsp paprika

1 Tbsp onion powder

1 Tbsp garlic powder

1 tsp cayenne

1 Tbsp cumin

Chicken Fajita Bowl (primal with dairy toppings, Whole30 compliant without)

Serves 3-4

1/4 C Kerrygold butter

3 green bell peppers, sliced

3 red bell peppers, sliced

2 large yellow onions, sliced

4 chicken breasts

3 Tbsp fajita seasoning

1/2 C salsa


1.- Turn slow cooker on low.  Add butter to the bottom of the bowl.

2.- Layer green peppers, onion, red peppers, and finally chicken on top.  Sprinkle seasoning over top and pour in salsa.

3.- Cover and cook on low for 4-6 hours.  Shred chicken, mix with vegetables, and serve with desired toppings.

Korean Beef (Paleo)

Korean Beef


I love Korean flavors…but most importantly, I love the flavors of the sweet Korean barbecue.  I’ve been working on replicating that flavor without using processed sugars and soy products.  I think I’ve finally figured it out.  At least, JR and Isak both seemed to indicate that.  I was afraid that this might be a little spicy for Isak, him being 3 and all; however, he had two helpings and continued to ask for more.  This is the picture of a happy toddler with his Korean beef dinner:

Korean Beef Isak


The level of heat depends entirely on how much crushed red pepper you add.  I used a whole teaspoon and it was pretty spicy (not on fire or anything, but it had a good kick to it that required some sort of liquid to diffuse it).  If you don’t want it to be that hot, you can leave it out (or add up to 1/2 tsp).  If you don’t mind a little heat, you want more than 1/2 tsp.  That’s about it for the rules!  You can make this as filling for lettuce wraps (usually that’s what I would do, but I didn’t have any more lettuce around).  I served it over top of shredded cabbage and shredded carrots.


Korean Beef (Paleo)

Serves 3-4

1 pound ground beef

1/2 C + 2 Tbsp coconut sugar

1/4 C + 1 Tbsp coconut aminos

1 Tbsp toasted sesame oil

4 cloves garlic, minced

1/3 tsp ground ginger

crushed red pepper (0 tsp for sweet, 1 tsp+ for hot)

salt and pepper

3/4 – 1 C chopped green onions


1.- Heat sesame oil in large skillet over medium heat and brown beef and garlic.  Drain any super excess fat (a couple Tbsp is fine, but you don’t want 1/2 C floating around in there or anything).

2.- Add coconut sugar, coconut aminos, ginger, salt, pepper, and crushed red pepper.  Simmer for a few minutes, stirring to mix flavors.  Add in the green onions and mix to combine and heat through (30-60 seconds).  Serve immediately.

Italian Sweet Potatoes (Whole 30 Compliant)

Italian Sweet Potato

I’ve really been on an Italian sausage kick recently.  Maybe because it’s the perfect blend of salty, sweet, spicy, and delicious Italian goodness.  Something about the mixture of Italian sausage and anything sweet, be it fruit or vegetable, that is pretty irresistible to me.  On this particular night, I had a couple sweet potatoes left with no plan for them.  I had Italian sausage, a couple yellow squash left over from the farmer’s market, an onion, and a red pepper.  SCORE!  Stir-fry on top of a baked sweet potato.

Italian Sweet Potatoes (Whole 30 Compliant)

Serves 2-4

1 pound Italian sausage, sliced

1/2 onion, cut in small wedges and separated

1 red bell pepper, cut into 1-2″ squares

1 yellow squash, cut into half-moon chunks

2-4 small sweet potatoes, cleaned and pierced

1.- Pierce sweet potatoes in a few places with a fork.  Place potatoes directly on cold oven rack (you can put a piece of aluminum foil on the rack below the rack your potatoes are on).  Turn oven on 425 and bake for 1 hour.  After one hour, turn oven heat off and leave the potatoes in the oven for 30-60 minutes.

2.- Heat large skillet over medium-high heat.  Once hot, add Italian sausage.  Fry until cooked through.  Remove from pan, draining all but 1 Tbsp of fat.

3.- Turn heat down to medium and add onions and yellow squash.  Cook until onions are beginning to turn translucent.  Add red pepper to the pan and cook until just starting to soften.

3.- Add sausage back in and toss to combine.  Spoon sausage mixture into each sweet potato and serve immediately.