Instant Pot Enchiladas

This recipe has become a staple in our home, both because it is quick and easy AND because it is really good!  This is not the Paleo version, but could easily be adjusted to meet Paleo standards.  I make this in my electric Instant Pot.   Credit for the recipe goes to

Pressure cooker cook time – 30 minutes



  • 3 lbs boneless beef rump roast, cubed
  • 16 oz enchilada sauce, divided
  • 2 beef bouillon cubes or 2 tsp beef base
  • 1/2 cup water
  • 10-12 burrito size flour tortillas
  • 2 cups shredded cheese


Add beef, 1 cup enchilada sauce, bouillon, and water to the cooking pot.  Press [Manual] and 30 minutes pressure cooking time.  When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a Quick Release to release pressure.  When valve drops, carefully remove lid.

Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and roll up into a burrito.  Repeat with remaining tortillas.  Top with enchilada sauce and shredded cheese.  Broil until cheese is bubbly, about 2-4 minutes.


Braised Short Rib Ragu

The hubby found this one on buzzfeed and it is delicious!  Poor it over some baked sweet potato cubes and it is one amazing meal.

Prep Time:  About 15 minutes
Total time:  3 hours and 15 minutes



  • 4 lbs of short ribs
  • Salt and pepper
  • 2 Tbsp. of oil
  • 1 ½ cups of chopped onions
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 2 cups of red wine
  • 2 Tbsp. of chopped garlic
  • 2 sprigs of fresh rosemary
  • 2 Tbsp. of tomato paste
  • 2 cups of beef broth
  • 28 oz can of tomatoes
  • 1 dried bay leaf
  • Parsley for garnish
  • Grated pecorino Romano (optional)


First, salt and pepper your short ribs. In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.

Transfer the meat to a separate bowl, remove the bones, and pull apart the meat; return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve.

Serve over sweet potatoes any way you like them!    

Ultimate Paleo Chili

Our newest family favorite from Robb Wolf’s site– this chili is sooo good!  And we’ve tried a few!   Add cheese, sour cream, or green onions to dress it up, or leave it as is.


Servings: 6

2lbs lean ground beef (good) or grass-fed ground beef (best)
2 medium onions, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
3-5 cloves garlic, minced
1 – 28oz can tomato pureé
1 – 14oz can tomato sauce
1 1/2 cups coffee (substitute with broth if you prefer)
3T chili powder
2T cumin
1T oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)
1/2 tsp cayenne (optional)
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle
1 T coconut oil

Instructions: Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes.

Add beef and garlic and cook until brown. About 7  minutes.

Add tomato pureé, tomato sauce, coffee and spices. Bring to a bowl, then reduce heat and simmer 1-2 hours.


BO KHO (Spicy Vietnamese Beef Stew)

Recipe straight from the amazing Nom Nom Paleo.

Direct quote from my husband:

“This is so stinkin’ good!  I’m going to make it next time!”


Makes 6 servings, Total time: 4 hours, hands-on time: 30 min.


  • 2½ pounds grass fed beef brisket, trimmed and cut into 1½-inch chunks
  • 1 large stalk lemongrass, trimmed of loose leaves, cut into 3-inch lengths, and bruised with a heavy object (e.g. ramekin, broad side of kitchen knife, you get the idea)
  • 3 tablespoons Red Boat Fish Sauce
  • 1½ teaspoons Madras curry powder
  • 2½ tablespoons peeled and microplaned fresh ginger
  • 2 tablespoons applesauce
  • 1 bay leaf
  • 3 tablespoons ghee
  • 1 yellow onion, finely chopped
  • 2 cups canned diced tomatoes, drained and crushed by hand
  • 2 whole star anise
  • 3 cups water
  • 1 pound carrots, peeled and chopped into 1-inch pieces
  • Kosher salt
  • ¼ cup chopped fresh cilantro


  1. Trim and cut the beef brisket into 1 1/2 inch chunks
  2. Trim away loose leaves from the lemongrass, and cut it into 3-inch lengths.  Bruise it with a heavy, flat object like the flat side of a knife.  Toss the beef, lemongrass, and fish sauce into a large bowl.
  3. Grate the ginger with a microplane.
  4. Add the ginger, curry powder, applesauce, and bay leaf to the meat, and mix everything well.  Allow the meat to marinate for about 30 minutes.
  5. Heat the Ghee in a large Dutch oven over medium-high heat.
  6. Remove the beef from the marinade, but set aside the lemongrass and bay leaf.  Sear the beef in batches, browning the meat evenly all over.  Transfer the seared beef to a plate.
  7. Lower the heat to medium-low…
  8. Toss the onions into the empty Dutch oven and cook until they caramelize.
  9. Drain the tomatoes and crush them by hand.
  10. Add the tomatoes to the onions in the pot.  Salt to taste and stir to combine.  Place the lid on the Dutch oven and simmer the saucy mixture for 12 to 15 minutes or until it turns into a thick paste.   (This is also a good time to preheat the oven to 300 degrees F.)
  11. Once a paste forms, add the beef, lemongrass, bay leaf, and star anise.  Raise the heat to medium, and continue cooking for another 5 minutes, stirring occasionally.
  12. Add the water and the chopped carrots to the pot, raise the heat to high, and bring the stew up to a boil.
  13. Replace the lid on the Dutch oven and braise in the oven at 300 degrees F for about 2 1/2 hours or until the brisket becomes tender.
  14. Scoop off any scummy looking stuff on top of the stew and adjust the seasoning as necessary.
  15. Remove the lemongrass, bay leaf, and star anise, and top with some freshly chopped cilantro before serving.

Spaghetti Squash Bolognese

This is what I’m craving for tonight – an easy and tasty dish from Practical Paleo!


PREP TIME: 15 minutes
COOKING TIME: 60 minutes
YIELD: 4 servings


  • 1 spaghetti squash
  • Sea salt & black pepper to taste
  • 2 tablespoons bacon fat or grass-fed butter
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stalk of celery, finely diced
  • 1 clove of garlic, grated or finely diced
  • 1/2 lb ground veal or beef
  • 1/2 lb ground pork
  • 4 slices bacon, chopped
  • 1/2 cup full-fat coconut milk
  • 3 ounces (1/2 small can) tomato paste
  • 1/2 cup dry white wine (optional, – you may replace with beef broth if you feel you need to add some liquid)
  • Sea salt and black pepper to taste


  • Preheat oven to 375F.
  • Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
  • Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
  • While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sautée the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.
  • Add the ground veal, pork, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).
  • Add sea salt and black pepper to taste before removing the sauce from the heat.
  • Serve over the roasted spaghetti squash.

Thyme – Braised Short Ribs – My dinner tonight!

Lucky me, Steve decided to try out a new recipe out of Well Fed 2, and I get to test it out for my dinner tonight!  I will comment on the results after I try it!  I’m very excited for this one.  And, if you don’t have Well Fed 2 yet, you can download the PDF of this recipe at this link.  Cool beans!:

PREP 30 minutes | COOK 4 hours | SERVES 4-6

1/2 tablespoon coconut oil
3 – 3 1/2 pounds beef short ribs (about 5-6 ribs)
salt and ground black pepper.
1/2 medium onion, diced (about 1/2 cup)
2 medium carrots, peeled and diced (about 1/2 cup)
2 medium ribs celery, diced (about 1/2 cup)
5 cloves garlic, peeled and smashed
1 tablespoon tomato paste
1/2 cup balsamic vinegar
1/4 cup water
1 tablespoon dried thyme
5 cups beef broth
6-8 portobello mushroom caps
1 tablespoon ghee or coconut oil, melted
garnish: fresh chives, minced


1. Sprinkle the ribs lavishly with salt and pepper. Heat a large, deep pot over medium-high. Add the coconut oil to the pot, and when it’s melted, add the ribs in a single layer and sear on all sides. You want a serious crust, so you’ll probably have to work in batches. As the ribs brown, remove them to a bowl to catch their juices.

2. Add onion, carrots, celery, and garlic to drippings in pan. (Add a little more coconut oil if you need to.) Cook the vegetables until they’re soft and beginning to brown, about 7 minutes. Add the tomato paste and fry until brown, about 3 minutes. Add balsamic vinegar, water, and thyme. Bring to a boil and cook until it’s syrupy, about 5 minutes.

3. Return the ribs to the pot and wiggle them into the vegetables. Add the broth and bring to a boil. Reduce heat to simmer and cook, partially covered, 4 hours or until the meat is fall-apart tender. Thirty minutes before the meat is finished…

4. Preheat oven to 450F. Cover a large baking sheet with parchment paper or aluminum foil. Place the portobello caps on the baking sheet, rib side up. Brush with melted fat and sprinkle gently with salt and pepper. Roast in oven 10-12 minutes, until browned and tender.

5. When the ribs are done, transfer to a plate, remove bones, and shred with two forks. Strain the cooking liquid through a sieve into another pot to remove the mushy vegetables. Bring the sauce to a boil, then simmer until reduced and thickened. Return the meat to the sauce. Remove mushroom caps from oven. Mound shredded meat on a cap, drizzle with sauce, and sprinkle with minced chives.




Stacy’s amazing gingerbread muffins for dessert!