Ingredients

• 1 pound ground beef
• 1 large vidalia or sweet onion (chopped)
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes
• 1 can water
• 1 large sweet potato, peeled and diced into 1 inch chunks
• 1 large dried chipotle pepper
• 1.5 Tbsp pue cacao powder
• 1 tsp cumin
• 1/2 tsp red pepper flakes
• 2 tsp fresh sage, minced
• 2 garlic cloves, minced
• Salt to taste
• Avocado (optional, for serving)

Instructions

1. In a pan, brown ground beef. Add onions until softened. Then, add all ingredients to the slow cooker and cook on low for 8 to 10 hours.
2. Dinner is done! 🙂

Ingredients

• 10 eggs
• 5 pieces of bacon
• 3 kale leaves
• 1 green pepper
• 1/4 cup coconut milk
• S & P to taste
• Ghee for greasing

Instructions

1. Preheat oven to 375 degrees. In a large pan, cook the bacon until fully cooked. While the bacon is cooking, cut and cube the green pepper. Set aside. Cut the kale into small pieces and set aside with the green pepper. Remove the bacon and crumble into bite-sized pieces. Pour out the grease from the bacon, leaving just enough to coat the bottom of the pan. Add the green pepper and kale to the pan (medium to medium-high heat). While they are cooking, combine eggs, coconut milk, salt, and pepper into a large bowl. Whisk. Once the green pepper is soft and/or the kale is turned slightly brown, remove from heat and add to egg mixture. Add bacon as well. Mix with a spoon. Spoon the mixture into the greased muffin tin. Bake for 20-25 minutes or until egg is set.

Ingredients

• 4 pieces bacon
• 6 eggs
• 1 cup fresh, chopped spinach
• Feta to sprinkle on top (optional)
• S & P to taste

Instructions

1. Preheat oven to 350 degrees F.
2. Cook the bacon and set aside to cool. Chop the spinach and set aside. Once the bacon is cool, break into bite-sized pieces.
3. Grease a pie pan (I used butter) and evenly spread spinach and bacon onto the bottom. In a separate dish whisk eggs. Pour egg mixture over spinach and bacon. Sprinkle salt and pepper to taste and desired amount of feta on top. Bake for 25-30 minutes.

Ingredients

• All of these amounts were based on what I used for one salad. You can use as little or as much as you'd like! 
• 3 to 4 cups of mixed greens
• 2 hard-boiled eggs (sliced)
• 4 slices avocado
• 1/4 cup cherry tomatoes (sliced)
• 1/3 cup feta
• 1/4 cup cooked bacon (cut into cubes)
• 4 green onions (chopped)
• Primal Kitchen Green Goddess Dressing
• Pink himalayan salt and Pepper to taste

Instructions

1. Start with a bed of mixed greens. Top with all ingredients. Drizzle with this dressing and sprinkle with S & P.