Posts Tagged ‘Thyme’

Sweet Potato, Apple, and Beef Skillet

This is something I literally threw together on a whim. Probably why we have the odd pairing of beef and apples in this recipe… Oh, well. It was tasty so it’s getting posted! 🙂

Sweet Potato, Apple, and Beef Skillet

Sweet Potato, Apple, and Beef Skillet

Ingredients:

1 tbsp avocado oil

1 onion, chopped

2 garlic cloves, minced

1 sweet potato, peeled and cubed

1 lb organic, grass-fed ground beef

1 tsp cumin

1 tsp rosemary

1 tsp thyme

1/4 tsp chili powder

salt and pepper

1 apple, peeled and diced

Garnish: Shredded cheese and parsley

Directions:

Heat oil in a skillet over medium-low heat. Add in the onions and garlic and sauté until the onions begin to caramelize. Add in the sweet potatoes and cook for another 8 minutes. Add in the meat and seasonings and cook until the meat is completely brown. Make sure to break up the chucks of meat as it cooks! Afterwards, mix in your apple pieces and cook for another 5 minutes. If desired, top with shredded cheese and parsley before serving.

Paprika and Thyme Chicken and Spinach in Lemon Sauce (Paleo)

This weekend I had the house to myself. Which is good in a way because nobody could see how crazy I get with finals.

That and I get to try recipes without worrying about my picky-eaters (AKA- my dad and brother).

So, I got to make the following meal all for myself. Of course, I’m a big believer in sharing the love. But hey, if you’re not there to share, that’s their loss and my gain 😉

Paprika and Thyme Chicken and Spinach in Lemon Sauce (Paleo)

Paprika and Thyme Chicken and Spinach in Lemon Sauce

Ingredients:

2 tsp paprika

salt and pepper

2 organic chicken breast, thawed

2 tbsp avocado oil, divided

2 tbsp ghee (or butter), divided

2 garlic cloves, minced

2 tsp dried thyme 

3/4 cup chicken broth

Juice from 1/2 a large lemon

3 cups fresh spinach, roughly chopped

Directions:

Rub paprika, salt, and pepper on both sides of the chicken. In a large skillet heat 1 tbsp of ghee and 1 tbsp of avocado oil over medium heat.

Add in chicken and cook for 4 minutes on one side before flipping. Add in the remaining ghee and avocado oil, as well as the garlic cloves and thyme. Let cook for another 2 minutes.

Add in chicken broth and lemon juice, cover the skillet with a lid, and reduce to low heat. Let cook for 10-15 minutes.

Afterwards, add in the fresh spinach, cover with the lid again, and let cook until spinach is slightly wilted. Add salt and pepper, if needed, and serve.