Monday, January 30, 2012

GAPS Sloppy Joes

This is one of my oldest recipes I redid it when I started getting into using whole grains and now I am undoing it to make it grain free for GAPS.  It is still not the same as my original recipe that had a seasoning mix with MSG, Worcestershire sauce with HFCS and far less veggies.  It is amazing how things change. Life is like a great big experiment with infinite variables!

This recipe feeds my family of five for two meals and makes awesome left overs.  It also freezes well and travels well. I serve it on toasted pancakes, usually open-faced.  It is the perfect meal to serve those lacto-fermented pickles or sauerkraut with!

2 tablespoons butter
2 pounds ground meat
2 teaspoons salt
1 teaspoon pepper
2 onions, chopped
2 bell peppers, chopped
1 zucchini, shredded
3 cloves garlic
1 tablespoon apple cider vinegar
3 cups tomato sauce
3 tablespoons tomato paste
1 tablespoon honey

Heat a large skillet over medium high heat. Melt the butter and spread the meat around the pan and begin to break it up. When the meat has browned, add onion and peppers to the skillet. Cook for five minutes and add zucchini.  Reduce heat to medium low and cook vegetables. Add garlic, vinegar, tomato sauce, paste and honey to pan. Stir to combine. Reduce heat to simmer and cook mixture 5-10 minutes longer or until desired consistency.

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