Paleo Elk Stuffed Pepper Casserole

Hey lovelies! I know, it’s been ages. And for that, I apologize.. to all five of you… haha. But on a serious note, we’ve gone through so many changes this last year and I finally feel like it is time to get back into blogging. I have lots of recipes just ready to be posted, so make sure if you like this one, to subscribe & follow us for more!

This last fall, thegreeneyedgroom and his dad both got Elks and wow has our dinner routine been elevated. Elk steaks are divine, just by the way. Our butcher here in Central Washington gave us the option of adding beef fat or bacon fat to the game meat, because game fat is beyond disgusting and inedible. Naturally, we wanted both. So 50/50 it was. This meal was made with a half half elk meat and half ground beef roast.


PHK Cooking Tip: This recipe is great with ground grassfed beef or ground turkey as well! Shredded chicken your thing? Use that!!!

AND of course… if you’re VEGAN, just don’t use meat!

This meal is an easy, peasy weeknight dinner. It allows for a large family or leftovers for lunches, which is perfect for meal prepping! I used seasonings to create a ‘taco’ taste, because apparently right now I am allergic to onions. {so, so sad to give them up} You are able to add onion powder to yours and/or use a paleo-friendly taco seasoning if you wish!

Onion is, of course, are not AIP and higher in histamine. For some on the AIP diet, even the garlic, tomatoes, and chili powder will need to be eliminated. I was having a good histamine day, so I went for it! Garlic and coffee are my weaknesses and the higher histamine foods I try and allow for.

First things first, grab your trusty cast iron!{I used an 8} This will be a one-pot meal, unless you’re adding the brown rice. We happened to have brown rice already cooked in the fridge, so it was easy clean up. If you ARE cooking your brown rice or quinoa right now, start that asap.

To make things easier, I have a few PHK prep-tips that will make your night go smoother.

  1. If you get the spices together in a small bowl before you put the meat on, it’ll help ensure you do not burn the meat while you’re rushing to add all the spices and working to get them incorporated.
  2. Chop, Chop, Chop. Spending a few minutes before you put the meat on will help you keep the pan hot. Meaning, you won’t have to turn off the heat once the meat is done in order for you to take time and chop veggies, and then turning the heat back on and waiting for the pan to warm… you get the idea.
  3. When you put the tomato sauce in the pan, be READY to cover it quickly if you can. It’s going to splatter if you’re using a more shallow pan.

Brown the elk in your pan until it’s done to your liking. Add the spices and stir just before you take it off the heat and put it into the casserole dish. {We use Stonewear}


Then add your cherry tomatoes with a tsp of coconut oil and allow them to burst. When they are about done, add your chopped garlic. If you add it any sooner, the garlic will burn and make your house smell like a hot-mess. {trust me} Once the garlic is warm and toasty, add your organic tomato sauce and diced tomatoes. These only need to simmer a few minutes and then they are ready to be added to the casserole dish.

PHK Cooking Tip: The possibilities are endless. Add mushrooms, butternut squash and zuchini if you wish! If you’re adding a squash though, make sure to put it in raw and only bake it like we did the carrots!


Time for veggies. We sauteed ours in coconut oil and I dusted them with salt and pepper. If you like softer carrots, go ahead and add them to the pan as well. We like to have a little crunch and left them raw until the entire dish went into the oven.


Once the veggies are done, add them and your rice or quinoa to the casserole dish and stir. This dish takes about 20-30 min to prep and about 20-25 min to cook at 375.

PHK Cooking Tip: If you are okay with a more primal take on things, top with some grassfed cheese! {We totally did!} Our favorite is Kerrygold Dubliner!

OR run with the mexican flavors and add your favorite salsa or some jalapenos!

Since the meat and most of the veggies are already cooked, this is a quick meal to warm up and is ready when everything looks browned and smells yummy! This recipe makes 16 servings at around 1 cup each. And with 31.4 grams of protein, it’s something great to prep and snack on the entire week!


Let’s break down the good stuff…

* Strict Paleo
Serving: 1 Cup
46.34 Calories
0.77 g of Fat
6.45 g of Carbs
2 g of Protien

*Primal – with Grassfed Cheese
Serving: 1 Cup
73.84 Calories
3.02 g of Fat
6.45 g of Carbs
3.7 g of Protein

Paleo Elk Stuffed Pepper Casserole

  • Difficulty: easy
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Paleo Stuffed Pepper Casserole by: Paleo Harvest Kitchen


-1 pound/package Ground Elk Burger
{ours was cut with Beef}
-1 Cup Cherry Tomatoes
-1 Can Organic Tomato Sauce
-1 Can Organic Diced Tomatoes
-1/2 Cup Shredded Carrots
-1 Green Pepper, Chopped
-1/2 Red Pepper, Chopped
-2 Cups Cooked Brown Rice

Seasoning & Oils:

-1 1/4 tbsp. Coconut Oil, total
-1 tsp. Sea Salt
-1 tsp. Black Pepper
-1 tsp. Cumin
-1 tsp. Chili Powder
-1/2 tsp. Italian Seasoning Blend
-1 1/2 tbsp. Garlic Powder
-1 tbsp. Garlic, Chopped


1.Start boiling Brown Rice or Quinoa.
2.Brown Elk in pan, add seasonings. Then move to casserole dish.
3.Add Coconut Oil and Cherry Tomatoes to pan. Once burst, add chopped garlic. Once browned, move to casserole dish.
*Pre-Heat Oven to 375.
4.Sautee chopped vegetables in Coconut Oil, Salt and Pepper to taste, add to casserole dish.
5.Scoop Brown Rice into casserole dish and mix ingredients.
6.Bake for 25 Minutes at 375.

PRIMAL Option: If you are adding cheese, do so about three minutes before you remove the dish from the oven.

Let us know how you like it! What toppings did you use?


Paleo Broccoli Salad – ‘Side-Dish Saturday’

Hello lovely! Here at Paleo Harvest Kitchen, we like to keep it simple.. however, you can only eat sweet potatoes and salad so many days in a row before thegreeneyedgroom looses his mind. Paleo Side-Dishes are soo hard to come up with, why!? I’ll tell you why.. starches and sauces.

Seriously, coming up with a good textured side-dish without using white potatoes or ranch, that thegreeneyedgroom will eat, is my biggest challenge, for sure.

And this is why we have come up with ‘Side-Dish Saturday,’ where we will make time to specifically conquer side-dishes in all their gravy-covered glory. {mmm.. gravy.}

Today’s challenge: Broccoli Salad – we had to find a way to make the dressing without using mayo that is full of soybean and canola oil, without eggs, and without sugar.. It was a little difficult, can’t lie.
Now that we have done the hard stuff, make it for dinner and let us know what you think!!


Start by finding a great broccoli slaw at your grocery store, we used the Organic one by Simple Truth at Fred Meyer. Then, chop half of a broccoli crown and add it to the slaw in a large bowl. Now is the fun part.. the little tasty bits. We used dried cranberries, halved grapes, and sunflower seeds.

To mix the dressing, we used a simple measuring cup and stirred it.
No fancy-pantsie stuff needed.

PHK Cooking Tip: If you don’t have grassfed yogurt, use a high-quality Greek Yogurt – that’s what we did! You could also substitute for some homemade Paleo Mayo if you are okay with eggs!

Next time, we will add julienned  apples and dried cherries. Yum!
Then toss in dressing and served chilled.


PHK Cooking Tip: Use what you have! If you have Chopped Almonds or Walnuts, use those? Like Strawberries more than Cranberries? ..all the power to you!!

This would be a great side-dish for a bar-b-que or picnic, it is great with fish and chicken, and the acidity would be delicious with your favorite white wine!


Check back in next Saturday when we take on another side-dish! Enjoy!


Paleo Broccoli Salad with Grapes, Cranberries, and Sunflower Seeds

  • Difficulty: easy
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Paleo Broccoli Salad by: Paleo Harvest Kitchen


-2 Cups Organic Broccoli Slaw
-1/2 Broccoli Crown, Chopped
-1 1/2 Cup Halved, Organic Seedless Grapes
-1/4 Cup Dried Cranberries
-1/2 Cup Sunflower Seeds

-2 tbsp. Grassfed Yogurt
-1 tbsp. Lemon Juice {about half a lemon}
-1/4 tsp. Apple Cider Vinegar
-1/2 tsp. Black Pepper
-1/2 tsp. Sea Salt

1.Place slaw and chopped broccoli in a large bowl.
2.Add ‘tastey-bits’ – cranberries, seeds, and grapes
3.Pour dressing over-top and Mix
4.Serve Cold


Paleo Banana-Chocolate Protein Smoothie

Simple snack are the best, right?! Well today we have a treat for you, litereally! It’s a sweet-snack that can actually count as LUNCH! I know, I know.. it’s exciting. Hang on! Let me tell you how good it is for you before we get to the recipe..

7 grams of protein from the V-Shake, doTERRA’s Vegan protein shake {and it’s SOY FREE!!}, 1.3 grams of protein from each banana.. {that’s 3.9 grams of protein!!}, 3 grams of protein from the Chocolate Unsweetened Almond Milk, and a whopping 2.83 grams of protein from the unsweetened, powdered cocoa {that was super hard math.. I could be wrong, it could be more..}!!

.. Let’s talk about that for a minute.. did you know that there are 17 grams of protein in 6 tbsp. of cocoa? Me either. I’m soo going to use this more often!


So all in all, that is 16.73 grams of protein in the smoothie!!

You could drink it all your self or there is definitely enough to share with another adult.


.. this stuff is amazing. No SOY, which is a huge deal, and it’s from pea-protein!Okie doke, on to the recipe, well, it isn’t much of one, more like a dump-and-spin..

PHK Cooking Tip: You can use Unsweetened Vanilla Almond Milk too!

Add the protein powder, bananas, cocoa powder, vanilla, and almond milk in a mixer, add ice {about 2 cups} and whirl!

Don’t have Vegan V-Shake? Order it here!!


PHK Cooking Tip: Add Almond Butter for a nuttier taste!

Hope you guys enjoy this super delicious, healthy treat!
It’s blueeyedbaby approved!

smoothiekids1 smoothiekids2 smoothiekids3 smoothiekids4 smoothiekids5


Paleo Banana-Chocolate Protein Smoothie

  • Servings: 2-4
  • Difficulty: easy
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Paleo Banana-Chocolate Protein Smoothie by:Paleo Harvest Kitchen

-3 Organic Bananas
-1.5 cups Unsweetened Chocolate Almond Milk {can sub Vanilla}
-1 Scoop V-Shake Vegan Protein Powder
-1 tbsp. Unsweetened Powdered Cocoa
-1/2 tsp. Vanilla
-About 2 cups of Ice

1. Add all ingredients to a blender
2. Add in desired amount of Ice
3. Whirl
4. Enjoy!

Paleo Bacon and Split-Pea Soup


The Paleo lifestyle is pretty darn simple, once you get the hang of it. And honestly, all you need to do is eat REAL FOOD, without the added crud that lately everyone seems to think it requires. After having six random anaphylaxis episodes in two weeks, from food, I can’t lie there’s some fear there when I pick up a fork.

Thankfully, I have been craving vegetables like crazy, but in a ‘comfort food’ kind of way.. oven roasted everything, lots of homemade brown gravy, and soup! And since my food journey isn’t just about eating like a caveman and getting skinny {which is great!}, I am also eating to heal my body; so all of these yummy comfort foods have to be paleo and free of crud!

Bacon Split Pea-Soup was at the top of my craving list and so the challenge was.. how do I make ‘ham-peas’ taste like ‘ham’ without adding the packet they give you that is FULL of hydrolyzed soy protein?! EASY!

Real, uncured bacon.

Funny, huh?! How people just go along with what is given to them, pouring the packets of chemicals into their food to make it taste a certain way when ALL they have to do is.. use real food. And here at Paleo Harvest Kitchen, we think there is NO other way to cook, but with real food.

Side note: I do know that peas are not AIP, however, my body was craving them and I did not get a flare up from them or the bacon. As always, follow your gut! {get it, your gut..}

thegreeneyedgroom and I have been {attempting to stick to} paleo since before it was cool, which you know.. is always nice. However, split-pea soup is something I have not tried to conquer yet. Which honestly, I should have, because it turned out to be so easy and such a savory dish.


Without further ado – the tastiest, healthiest split-pea soup you will ever eat..

First, rinse your peas and set aside; then chop 4-6 strips of uncured bacon and cook 6-8 minutes over medium-low heat.


PHK Cooking Tip: Chop the bacon with cooking scissors, it’ll make your job SO much easier.

While that yummy pork is cooking, chop your veggies!

Quarter the carrots and dice the Celery and Onion. They will cook well this way, also.. the celery is mostly for taste so you don’t need huge chunks of it.


PHK Cooking Tip: Light a candle! Seriously, this is what we do to not cry while chopping onions and it works!


Once that bacon is nice and hot, add your grassfed butter and vegetables to the pan and let them get familiar. Then add your peas, organic chicken broth, water, and seasonings. {I like to season my soups while they are cooking, not after.}

peas and seasoning

Then cover and let simmer for 50 minutes. You can stir it every-so-often, honestly, I do it mostly for the smells.

soup raw

Check the seasoning, add salt and pepper to taste. Let cool 5 minutest before serving.

PHK Cooking Tip: If you want a smoother consistency, pop it in the food processor!

And enjoy!!


soup side view

Paleo Bacon Split-Pea Soup

  • Difficulty: easy
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Paleo Bacon Split-Pea Soup   by: Paleo Harvest Kitchen

– 20oz Green Split-Peas
– 4-6 Slices of Uncured Bacon
– 4 Carrots, Quartered
– 2 Celery Stalks, Diced
– 1/2 Sweet Onion, Diced
– 5 Cups Organic Chicken Broth
– 5 Cups Water
– 1 tsp. Sea Salt
– 1 tbsp. Black Pepper
– 1 tbsp. Mrs. Dash Table Blend
– 3 tbsp. Grassfed Butter

1. Rinse Peas, Set Aside
2. Chop Bacon and Fry on Medium-Low Heat
3. Once Bacon is done, add:
Butter, Chopped Vegetables,
Split-Peas, Chicken Stock,
Water and Seasonings.
4. Let Simmer, Covered, on Medium-Low for 50 minutes
5. Stir a few times while waiting.
6. Check Flavor and Seasoning, Texture

Let cool for 5-7 minutes before serving.

Use a food processor at the end if you would like a creamier soup.