Paleo Dill and Garlic Pickles

I have become quite fond of my 12 oz mason jars.  They work great for salads and now for pickles!  I used English cucumbers, because I prefer no seeds, and they are larger!  So more pickles to enjoy!  I hope you like my super simple take on pickles!  If you prefer crispy pickles, leave your sliced cucumbers slightly thicker.  These are good for at least 3 days, I am guessing a week, we just haven't had any last that long.  :)  You can chose to skip the olive oil if you want.  It can thicken in the fridge over the course of a few days.  If you find it lumpy, just let it sit at room temp for a few minutes.


Paleo Garlic and Dill Pickles

6 12oz mason jars
2 large English cucumbers, sliced thin
1/4 cup vinegar per jar (I used balsamic and cider)
1/4 tsp dried dill weed per jar
1/8 tsp garlic powder per jar
pinch of salt per jar
pinch of pepper per jar
drizzle of olive oil per jar
Evenly divide the cucumbers between the jars.  The jars should be about 2/3-3/4 of the way full.  Add vinegar to each jar.  Sprinkle the seasonings in each jar.  Drizzle in olive oil.  Cover and shake!  Refrigerate overnight.  Serve and enjoy!

Paleo Beef Stew

My hubby and I have started our second Whole30, so you are going to find that my upcoming recipes are all Whole30 friendly.  This beef stew is so hearty and delicious.  My hubby licked his bowl clean after having his second helping.  I decided to try rutabaga as a sub for the traditional white potatoes found in beef stew.  They aren't an exact match, but the texture and flavor go nicely with stew.  I made this recipe using a dutch oven, but it could easily be done in a crockpot.  And as always, I made a ton of food.  If you do not need to feed 3 growing boys or do not want leftovers for days, then just cut the recipe in half.




Paleo Beef Stew

6 lbs stew beef or chuck roast cut into cubes
1 large rutabaga, peeled and cubed
1-1 1/2 lbs carrots, peeled and chopped
3 onions, chopped
1 heart of celery, chopped thin
1 12 oz bag of green beans (or about a pound)
2 cans tomato sauce
2 cans tomato paste
2 tsp sea salt
1/2 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 cup vegetable stock
Preheat oven to 300 degrees.  In large dutch oven combine meat and vegetables.  Mix tomato sauce, paste, seasoning and stock in a bowl.  Pour into dutch oven and stir to combine.  Place a piece of parchment over the dutch oven and press down to seal against the stew.  Take a knife and cut some slits into the parchment.  Place lid on top of dutch oven.  Cook for 4-6 hours.  During the last hour remove the lid and parchment so that the stew can thicken up.  Serve and enjoy!!