Carrie Vitt's Blog, page 40

Pulled Pork with Cornbread Topping

I absolutely love serving pulled pork with cornbread topping during the fall. The sweet and tangy shredded pork hides under buttery, golden “cornbread“. It’s great for potlucks, when you’re having lots of friends over to watch a football game, or for Sunday dinners.

The pork is cooked with homemade BBQ sauce in the slow-cooker, shredded and then topped with the reader-favorite Grain-Free “Cornbread” batter and baked until golden. When I made this the other day, I then poured all the juices left over in the slow-cooker into a small saucepan and simmered them until reduced. I served the reduced sauce with dinner and everyone raved!

It’s important to remember that conventional pork is usually fed genetically modified grains and given antibiotics. because they’re raised in close quarters instead of being allowed to roam on the pasture. That’s why I prefer to purchase pork from an organic farm. If you’d like to find a farm in your area, check out the site Eat Wild (www.eatwild.com).

PrintPulled Pork with “Cornbread” Topping

Serving Size: Serves 8

Ingredients

For the Pulled Pork:
1 (3-4 pound) pork roast
1 recipe BBQ sauce

For the Topping:

1 recipe grain-free “cornbread” (I stirred the cheese into the batter for this recipe)

Instructions

Place the pork roast in a slow-cooker and cover it with the BBQ sauce. Cook on low heat for at least 8 hours, until the meat is falling off the bone.

Preheat the oven to 350ºF and adjust the rack to the middle position. Remove the meat from the slow-cooker and shred. Place the shredded pork in an 11 x 8 - inch baking dish. Spoon the cornbread batter out of the mixing bowl and place it on top of the pork. Evenly spread the batter over the pork using a spatula. Bake for 35-40 minutes until golden brown.

While the casserole is baking, pour the remaining drippings and sauce from the slow-cooker into a small saucepan. Bring to a simmer and cook for about 10 minutes, until reduced by about 1/4. Serve sauce with pork and cornbread.

3.1Copyright 2013 Deliciously Organic

The post Pulled Pork with Cornbread Topping appeared first on Deliciously Organic.

Apple Cider Pancakes (Grain-Free)

Apple cider pancakes provide a great way of warming up to fall without turning on the oven and heating up your kitchen while it’s still a bit warm outside.

These fluffy pancakes feature coconut flour, spices and reduced apple cider and get drizzled with maple syrup. They freeze well and can be reheated in the oven during busy mornings.

And, I have a special offer for you today! I’ve partnered with Thrive Market to offer all first-time members a free full-sized jar of Nutiva organic virgin coconut oil, plus 15% off your next Thrive Market order! If you’re an existing customer, go ahead and use this link and Thrive will give you 10% off your next order.

Thrive Market is a cross between Costco and Whole Foods online. Think Costco wholesale pricing on Whole Foods quality foods and brands with the convenience of purchasing through Amazon.

Thrive has made organic, real food more affordable for my family. I can stock up on my favorite pantry staples, supplements, and bath and body products and save 25-50% off retail. Plus, I can do most of my grocery shopping on my computer and have it shipped to my front door. Thrive Market has made it so much easier to live a healthy life!

This is a limited time offer, so don’t delay!

PrintApple Cider Pancakes (Grain-Free)

Yield: Makes about 1 dozen pancakes

Ingredients

1 cup coconut flour (I prefer Bob’s Red Mill)
6 tablespoons tapioca flour
2 teaspoons apple pie spice
1/2 teaspoon Celtic sea salt
1/2 teaspoon baking soda
8 large eggs
1/2 cup plain whole yogurt (you can use a coconut or almond milk yogurt for a dairy-free option)
6 tablespoons butter, melted (or 5 tablespoons coconut oil)
1/3 cup reduced apple cider*
1/2 cup raw honey

Ghee or coconut oil for frying
Maple syrup for drizzling

Instructions

Place the coconut flour, tapioca flour, apple pie spice, sea salt and baking soda in a large mixing bowl. Whisk the mixture until blended. In another large bowl, whisk together the eggs, yogurt, butter, apple cider and honey. Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter sit for 10 minutes.

Heat a large frying pan over medium-low heat for 2 minutes until hot. Add 1 tablespoon ghee, melt and swirl to coat. Spoon a small portion of batter onto the pan to make a 4-5” pancake. Cook until bottom side is golden brown. Using a spatula, flip the pancake and cook until the second side is golden brown, about 2 minutes. Repeat with remaining batter. Serve immediately with maple syrup.

*To reduce the apple cider: Place 1 cup of apple cider in a saucepan and bring to a low simmer over low heat. Continue to simmer until reduced by over half.

3.1Copyright 2013 Deliciously Organic

The post Apple Cider Pancakes (Grain-Free) appeared first on Deliciously Organic.

Black Refried Beans

Refried beans are one of life’s satisfying little pleasures. I really enjoy the creamy beans cooked with onion and garlic then smashed and stirred with some healthy fat.

The traditional refried bean recipe uses pinto beans, but our family loves using black beans. The recipe can be prepared on either the stove or a slow cooker and it keeps in the fridge for 4-5 days. You can top it with sour cream (if you can eat dairy), tomatoes, fermented salsa, cilantro, or raw cheddar.

What about the phytic acid? As long as you soak the beans overnight in water and then drain them before cooking, you remove most of the phytic acid from the beans. This helps keep the digestive tract happy when eating a healthy portion of beans.

PrintBlack Refried Beans

Serving Size: Serves 8

Ingredients

1 pound black beans
1 onion, peeled and cut in half (divided)
4 cloves garlic, peeled

4 tablespoons ghee or palm shortening
Tabasco or organic hot sauce
1 tablespoon Celtic sea salt

Instructions

Place beans in a large mixing bowl and cover with water (the water should be at least 4 inches above the beans). Let the beans soak overnight at room temperature.

The following day, drain the beans and place them in a large pot. Cover with clean water and add half of the onion and the garlic cloves to the pot. Bring the mixture to a boil and then lower to a simmer. Simmer for about 3-4 hours until tender. (If you find the water level is decreasing too quickly while cooking, simply add a bit more water to the pot.)

Drain the beans, reserving the cooking liquid. Remove the onion and garlic cloves.

Place the empty pot back on the stove over medium heat and add the ghee. Chop the remaining 1/2 onion and place in the pot. Cook the onion in the ghee until translucent, about 5-7 minutes. Pour the beans into the pot, add about 4 dashes of hot sauce and the sea salt, and mash the beans with a potato masher (LINK) or fork. Add more liquid while mashing if necessary until the beans are the desired consistency. Add additional salt to taste. Serve.

3.1Copyright 2013 Deliciously Organic

The post Black Refried Beans appeared first on Deliciously Organic.

Tomato, Blueberry and Burrata Salad

Fall is almost here, so I’m busy squeezing every last flavor out of the summer. I’ve seen posts and pins about pumpkins and all things fall. Our local grocery story had cinnamon-scented pinecones out on display – but I’m just not ready!

Juicy, ripe tomatoes make a fantastic base for a summer salad. This recipe is a very simple combination of thick, sliced tomatoes, burrata cheese, blueberries, basil leaves, a bit of vinegar, and oil. I love the quick-to-put-together combination of sweet, tart blueberries, creamy burrata, herby basil and fresh tomatoes. It’ll make a great compliment to grilled meats or fish this weekend at your Labor Day BBQ.

PrintTomato, Blueberry and Burrata Salad

Serving Size: Serve 6

Ingredients

3 large tomatoes (preferably heirloom)
2 pints blueberries (you can use thawed blueberries if you can’t get fresh)
6 ounces burrata cheese
1 small bunch basil
1 tablespoon olive oil
1 teaspoon balsamic vinegar (a fruity vinegar like peach would work well too)
Celtic sea salt

Instructions

Place the tomato slices on a large platter. Top with blueberries, segments of burrata, and basil leaves. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt. Serve.

3.1Copyright 2013 Deliciously Organic

The post Tomato, Blueberry and Burrata Salad appeared first on Deliciously Organic.

Essential Oils for Thyroid Support

When I was struggling with severe symptoms from thyroid disease many years ago, I wish I’d known about the benefits of essential oils and how they could help support my thyroid.

Therapeutic-grade oils are specially distilled from plants cultivated organically or grown wild in a clean environment. Pharmaceuticals have their place, and many struggling with thyroid disease need to be on medications, but there are also natural options that may help aid in recovery.

Essential oils help keep the body in homeostasis and work towards restoring and maintaining balance. I think we can agree that all of us who struggle with thyroid disease could use a bit more balance in our lives!

Here are some essential oils for thyroid support:

Clove Oil – this oil has an antioxidant (ORAC) score of over 1,000,000! So, this is definitely an oil you’ll want to consider for supporting your body’s fight against thyroid disease. Clove is also high in phenols (about 80%). “Phenols clean the receptor sites of the cells. Without clean receptor sites, cells cannot communicate and the body malfunctions, resulting in sickness.” – Dr. David Stewart
Frankincense Oil – frankincense is the mother of all oils and it’s fantastic for healthy cell support. Frankincense is high in Monoterpenes which help reprogram miswritten information in cellular memory.
Myrrh Oil – this oil has been used for thousands of years and can help reduce stress, support an underactive thyroid, and help reduce inflammation. Myrrh is rich in Sesquiterpenes (around 60%) which can help “erase or deprogram miswritten codes in cellular memory”.
Lemongrass Oil – this is a great oil to use for both an overactive or underactive thyroid – again, helping the body achieve balance.
Basil – basil is another oil that helps with inflammation and also helps support the adrenal glands. Thyroid disease and adrenal issues usually go hand-in-hand, so it’s a good idea to use this oil on a regular basis to support the adrenal glands.
Peppermint – peppermint can help you feel more alert, and support the body when it feels fatigued. It also helps support an underactive thyroid.
Marjoram – marjoram supports the spleen. The spleen is an important organ in the immune system, producing the white blood cells that fight infection and synthesize antibodies. If you’re struggling with Hashimoto’s, this oil could be a good oil to help support healthy antibody levels.

Here are some of my favorite ways to use these oils for thyroid support:


1. I rub a drop of myrrh oil over my thyroid area each day. The smell is a bit strong, but it wears off quickly.

2. A drop or two basil oil rubbed on the adrenals each morning is a great way to support the system! The adrenal glands are located on either side of your back, just below each rib cage.

3. A drop or two of marjoram can be rubbed over the spleen for antibody support.

4. I fill a rollerball with this blend* and use it twice daily on my feet:

30 drops frankincense

30 drops clove

30 drops myrrh

30 drops lemongrass

30 drops basil

I top off the roller ball with fractionated coconut oil (this kind of coconut oil soaks into the skin quickly and stays liquid at colder temperatures).

If you’d like to learn more practical ways to use essential oils, you can download my 50 Practical Ways to Use Essential Oils cheat sheet. Click the picture below to sign up!

*If you’ve heard me share about my favorite thyroid support blend, you’ll notice that I recently added clove oil to the blend. After reading more about the chemistry of essential oils, I decided to add clove to the blend because of it’s high phenol content.

The post Essential Oils for Thyroid Support appeared first on Deliciously Organic.

Chocolate Tiramisu (Grain-Free, Paleo)

Tiramisu – that delightful, classic, coffee-flavored dessert – often takes a while to make. I’m all for taking short-cuts when able and this recipe provides several.

For this chocolate tiramisu recipe, I used nut-free chocolate cake in place of the ladyfingers then added whipped cream, cocoa powder and coffee to make a simple and beautiful dessert.

If you’d like to take things up a notch, you could whip in some mascarpone cheese with the cream. If you want to serve the dessert in the traditional squares, layer the ingredients in an 8 x 8 – inch baking dish, chill in the fridge for about an hour to help it solidify, then slice and serve.

 

PrintChocolate Tiramisu (Grain-Free)

Ingredients

1 recipe nut-free chocolate cake (see recipe here)
1/2 cup strong brewed coffee (or an herbal coffee)
2 cups heavy cream (or you can whip coconut cream for a Paleo option using this method)
3 tablespoons maple syrup
1/4 cup cocoa powder

Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position. Oil a 18 x 26 - inch baking sheet. Place a piece of parchment paper (that exactly fits the dimensions of the baking sheet) on the pan. Brush again with oil or butter.

Pour the chocolate cake batter on the prepared baking sheet and spread evenly. Bake for 20-23 minutes until a cake tester inserted in the center comes out clean. Cool completely.

Using a pastry brush, brush the entire cake with coffee.

Pour the heavy cream and maple syrup in the bowl of a standing mixer. Whisk on medium-high until soft peaks form.

If serving in round glasses then take one of the glasses as a cookie-cutter and cut rounds out of the chocolate cake. Then, take a knife and trim the each circle just a little bit (this will enable the cake circles to easily slide into the glasses). Place a round of cake on the bottom of a glass. Place a nice spoonful of whipped cream on top of the cake round and spread evenly. Dust with cocoa powder. Repeat with another layer of cake, whipped cream and cocoa. Serve.

3.1Copyright 2013 Deliciously Organic

The post Chocolate Tiramisu (Grain-Free, Paleo) appeared first on Deliciously Organic.

Healthy Back-to-School Lunch Gear and The MightyFix

Starting school again means packing lunches and mindfully using safe products that minimize waste. Did you know the average kid’s school lunch creates 67 pounds of waste a year? The average family goes through 500 plastic baggies a year just packing for lunch!

We can do better!

Several years ago when I realized I needed to clean up my act and start using safe and planet-friendly lunch bags, containers and water bottles, I was a little overwhelmed. Trying to do a complete make-over is a lot of work and the cost can add up quickly. So I’m excited to share with you a new program from MightyNest.

It’s called The MightyFix and it’s a brilliant solution for reducing waste and saving money.

Here’s how it works:


Submit your e-mail in the box below and you’ll receive a coupon code to get the first month of the mightyfix for FREE!

The items shipping as this months MightyFix are a Lunchskin reusable sandwhich bag and snack bag. You’ll get those for free if you sign up soon!

Plus, as a MightyFix subscriber you’ll get free shipping on any other items from MightyNest that you order and choose to ship with your MightyFix.

This is a fantastic way to get back-to-school essentials like reusable lunch gear shipped to your door. It’s a limited time offer and there are also a limited amount of coupons, so sign up today!

We’ve been using Lunchskins for years and my kids love them.

Here are some of our favorite things to slide into Lunchskins:

The Perfect Grain-Free Pizza – page 242 of The Grain-Free Family Table

Mexican Hot Chocolate Cookies

Egg Foo Young

Paleo Bread

Raw Cheese

Veggies

MightyNest is my go-to resource for a healthy home and they’re the place to shop for reusable lunch gear.

Here are some of my must-haves for a year of waste-free lunches:


Lunchskin (sandwich)

Lunchskin (snack)

HydroFlask water bottle

Insulated Thermos (great for soups, stews and leftovers!)

Stainless Steel Lunch Containers

Glasslock Square Cubes (veggies, dips and yogurt can go in these)

Sili Squeeze with eeze (great to put honey-sweetened almond butter or seed butter in!)

Insulated Lunch Bag

The post Healthy Back-to-School Lunch Gear and The MightyFix appeared first on Deliciously Organic.

Fermented Salsa Recipe

Homemade fermented salsa has been on my list for a long time. I’m not sure why I hesitated to try it because it’s so easy to make!

Fermentation produces probiotics which are essential for a healthy gut. Our family eats a spoonful of fermented food such as sauerkraut, kimchi or fermented vegetables at each meal, so adding salsa to the list is a fun addition.

All that’s required for this salsa recipe is tomatoes, onion, cilantro, garlic, lime juice and sea salt. The ingredients sit in a jar for two days in the pantry. After 48 hours you’ll have fermented salsa that you can use for dipping or to serve with grilled meats, eggs, vegetables, etc.

You really need to give this one a try!

PrintFermented Salsa Recipe

Yield: Makes about 8 cups

You can add or subtract ingredients from this recipe to come with your favorite combination, but don’t leave out the salt. The salt is needed to ferment the salsa. I know it seems like a lot, but it’s necessary and the salsa won’t taste overly salty. 


If you'd like a smoother salsa, then put all of the ingredients in a blender or food processor and blend until the desired consistency before fermenting.

Ingredients

4 large tomatoes, chopped
1 large yellow onion, chopped
2 cups packed cilantro leaves, chopped

Juice of 1 large lime (about 2 tablespoons)
2 teaspoons Celtic sea salt

Instructions

Place all ingredients in a bowl and toss until incorporated. Spoon the salsa into 2 large mason jars (or any other glass jar you prefer). Gently press the mixture so the juices cover the salsa. Loosely screw the lid on top of the jar.

Place the salsa in a dark, cool spot in the pantry. Let sit for 48 hours. You’ll notice if you stir the salsa there will be bubbles. That’s a good thing! It means the salsa has fermented. Store in the fridge. The salsa keeps for about 4-5 days in the fridge.

Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

3.1Copyright 2013 Deliciously Organic

The post Fermented Salsa Recipe appeared first on Deliciously Organic.

Are Vaccines Safe During Pregnancy?

I’m confused. I read this article in the New York Times titled “Pregnancy is the Best Time for Some Vaccines” written by Jane E. Brody. In a nutshell, the article states that woman should receive the flu shot and TDAP during pregnancy and that both of these vaccines are safe for mother and child.

 She didn’t cite any studies, but did quote Dr. Sonja Rasmussen – a public health specialist at the Centers for Disease Control and Prevention (CDC).

RIGHT UP FRONT: I have no intention of telling you whether or not you should get a vaccine. That’s your decision. I am confused by news articles and experts that contradict the information distributed with the vaccines themselves.


Here are a few quotes from the article:

“Getting the MMR vaccine before pregnancy and the flu shot and the TDAP vaccine during pregnancy is a two for one benefit that protects both mothers and their babies.”

“The flu shot is safe during any trimester of pregnancy, but only about half of pregnant women get immunized against the flu,” Dr. Rasmussen said. “All women who will be pregnant during flu season should get a flu shot. Everyone else in the family should get the shot as well.”

After reading this article, one would assume that studies have been conducted that prove the flu and TDAP vaccines are safe during pregnancy. I decided to read all the package inserts for each flu and TDAP vaccine to see what they say about safety and effectiveness.

I was shocked by what I found.

Here’s what each insert states:

Tripedia DTaP insert via the FDA – “Animal reproduction studies have not been conducted with Tripedia vaccine. It is not known whether Tripedia vaccine can cause fetal harm when administered to a pregnant woman or can affect reproductive capacity. Tripedia vaccine is NOT indicated for women of child-bearing age.”

Sanofi Pasteur TDAP insert via the FDA – “Animal reproduction studies have not been conducted with Adacel vaccine. It is also not known whether Adacel vaccine can cause fetal harm when administered to a pregnant woman or can affect reproduction capacity. Adacel vaccine should be given to a pregnant woman only if clearly needed.”

Boostrix TDAP insert via the FDA – “There are no adequate and well-controlled studies in pregnant women. Because animal reproduction studies are not always predictive of human response, BOOSTRIX should be given to a pregnant woman only if clearly needed.”

Daptacel TDAP insert via the FDA – 
“Animal reproduction studies have not been conducted with DAPTACEL vaccine. It is also not known whether DAPTACEL vaccine can cause fetal harm when administered to a pregnant woman or can affect reproductive capacity.”

Afluria Flu Vaccine Insert via the FDA – 
”There are, however, no adequate and well-controlled studies in pregnant women. Because animal reproduction studies are not always predictive of human response, AFLURIA should be given to a pregnant woman only if clearly needed.”

FluLaval Flu Vaccine insert via Glaxo Smith Kline – “There are, however, no adequate and well- controlled studies in pregnant women. Because animal reproduction studies are not always predictive of human response, FLULAVAL should be given to a pregnant woman only if clearly needed.”

Fluarix flu vaccine insert via Glaxo Smith Kline – “There are, however, no adequate and well-controlled studies in pregnant women. Because animal reproduction studies are not always predictive of human response, FLUARIX should be given to a pregnant woman only if clearly needed.”

FluZone flu vaccine insert via the FDA – “There are, however, no adequate and well-controlled studies in pregnant women. Because animal reproduction studies are not always predictive of human response, Fluzone Quadrivalent should be given to a pregnant woman only if clearly needed.”

Agriflu flu vaccine insert via the FDA – “There are, however, no adequate and well-controlled studies in pregnant women. Because animal reproduction studies are not always predictive of human response, AGRIFLU should be given to a pregnant woman only if clearly needed.”

FluBlock flu vaccine via the FDA – 
“There are, however, no adequate and well-controlled studies in pregnant women. Because animal reproduction studies are not always predictive of human response, this vaccine should be used during pregnancy only if clearly needed.”

Flucelvax flu vaccine via the FDA – “There are, however, no adequate and well-controlled studies in pregnant women. Because animal reproduction studies are not always predictive of human response, this vaccine should be used during pregnancy only if clearly needed.”

Fluvirin flu vaccine via the FDA – “There are, however, no adequate and well-controlled studies in pregnant women. Because animal reproduction studies are not always predictive of human response, this vaccine should be used during pregnancy only if clearly needed.”

Again, I find this information confusing – especially since the New York Times article clearly tells us these vaccines are safe. How exactly have they been proven safe? What basis does Dr. Rasmussen have for making that claim?

If you read other articles about pregnancy and vaccines you’ll often hear this argument, “No study to date has shown an adverse consequence of inactivated influenza vaccine in pregnant women or their offspring.”

This is a true statement, but the reason it’s true is because “there are, however, no adequate and well-controlled studies in pregnant women”.

A lack of evidence doesn’t prove anything.

I think it’s also important to point out that every vaccine insert including: MMR, DTap, Hepatitis B, Polio, Shingles, etc. includes this statement: “[NAME OF VACCINE] has not been evaluated for carcinogenic or mutagenic potential, or potential to impair fertility”.

Am I telling you not to get vaccinated? No.

Is it important to make educated decisions before we use any pharmaceutical? Yes.

Should we read the inserts provided by the drug companies and talk with our doctor before making any decisions? Yes.

Should we do our homework before we believe anything we read in the media (including what you read here on Deliciously Organic)? Yes!

If you’d like to read the inserts yourself before getting a vaccine, here’s a great site for you.

To clarify – I have no intention of telling you whether or not you should get a vaccine. That’s your decision. But, I do hope this sheds some light on the fact that we don’t have all the answers and that we should take some time to read and learn before believing the next big headline.

 

The post Are Vaccines Safe During Pregnancy? appeared first on Deliciously Organic.

Beef Enchiladas (Grain-Free, Paleo)

One of my favorite dishes from The Grain-Free Family Table is the Chicken Verde Enchiladas. I use my savory crepes to envelop a cilantro and chicken filing and top it off with a verde sauce. As much as I love that recipe, I’ve found a Beef Enchiladas recipe has been sorely missed, so I created this recipe using the same savory crepes, a homemade red enchilada sauce and ground beef. The dish is a touch spicy, savory, with all of the melt-in-your-mouth feel of a true enchilada.

This recipe requires a bit more work, but I assure you it’s worth it. You can make the crepes ahead of time and either store in the fridge for a few days in an airtight container, or freeze and then thaw when needed.

The raw cheddar on top is delicious, but of course, if you need to avoid dairy simply omit the cheese and you’ll still have a fantastic enchilada dinner! Don’t forget to pair it with some Mexican “Rice”.

PrintBeef Enchiladas (Grain-Free, Paleo)

Ingredients

For the Sauce:

3 tablespoons coconut oil or ghee

2 teaspoons coconut flour

1/4 cup chili powder

1 teaspoon dried oregano
1 teaspoon ground cumin
2 cups chicken stock
12 ounces tomato paste
1 teaspoon Celtic sea salt

For the Filling:

1 tablespoon coconut oil or ghee

1 large yellow onion, chopped

1 teaspoon ground cumin

1 1/2 pounds ground beef

1/2 teaspoon Celtic sea salt


For the Wraps:
1 recipe savory crepes, page 277 of The Grain-Free Family Table

8 ounces raw cheddar (optional)



For Serving (all optional):
Chopped cilantro, avocado and sour cream

Instructions

Place the coconut oil and coconut flour in a medium sauce pan over medium heat. Whisk constantly and cook until the coconut flour just turns golden brown, about 2 minutes. Add the chili powder, oregano and cumin and cook, stirring frequently until fragrant, about 30 seconds. Whisk in chicken stock, tomato paste and sea salt. Bring to a simmer over medium-low heat and cook until sauce begins to thicken, about 20 minutes.

Place the coconut oil in a large sauté pan over medium heat. Swirl the pan to coat. Add the onion and cook, stirring frequently, until onion is translucent, about 5 minutes. Make a well in the center of the pan and add the cumin. Cook, stirring constantly until the cumin is fragrant, about 30 seconds. Stir cumin into the onions. Add the ground beef and salt. Cook, breaking up the beef with the back of a wooden spoon until beef is no longer pink.

Preheat oven to 400ºF and adjust the rack to the middle position. Pour half the sauce in the bottom of an 11 x 7-inch baking dish and spread it out evenly. Place a crepe on the counter and top with 1/4 cup of the beef filling. Carefully roll the crepe around the beef and place it in the baking dish. Repeat with the remaining beef and crepes. Pour the remaining sauce on top of the enchiladas and sprinkle with the cheese. Bake for 25 minutes, or until golden brown and bubbly on top. Cool for 10 minutes. Serve.

Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

3.1Copyright 2013 Deliciously Organic

The post Beef Enchiladas (Grain-Free, Paleo) appeared first on Deliciously Organic.