This paleo elk chili is full of delicious flavor and is gluten free! We are lucky enough to have friends that hunted last fall for an elk and shared some meat. Even thought the weather today in Phoenix is in the 90’s I thought Elk Chili sounded yummy. A cold front with rain is supposed to move in so this will be great as left overs this week. I did not grow up eating wild game so sometimes I am a little afraid of how it will taste. Let me tell you that this was delicious! Our friends had it mixed with pork so I didn’t have to add any extra fat to it since elk is so lean. My hubby, BIL, FIL and daughter went along to help them spot the elk. Sadly, we all had to go home before he shot it. Thankfully we still got to share the experience and family bonding time together. I am not a big wall mount girl. My hubby just hung a giant Wahoo mount on our wall and I have to say that I am glad he didn’t shoot the elk or our Wahoo would have had a friend! Haha! Tested the elk meat since it was mixed with pork at the processing facility. I just wanted to make sure there was no gluten in it. I have been testing a lot of food with my Nima Sensor. It’s a handy little device that detects gluten in food. It has been eye opening to the amount of gluten I find in foods labeled gluten free. If you want to make this chili and don’t have any elk meat handy you can substitute ground beef. Paleo Elk Chili Delicious Paleo elk chili. I put the beans on the side for those who wanted to add them. It was delicious and I wish I had more elk meat in the freezer! PREP TIME 30 mins COOK TIME 8 mins TOTAL TIME 38 mins SERVINGS 8 people INGREDIENTS
INSTRUCTIONS
I used this Paleo Elk Chili recipe to make Paleo Elk Chili Stuffed Sweet Potatoes! You might want to try it if you have leftover Chili! HERE ARE SOME OTHER CHILI RECIPES YOU MIGHT LIKE: White Bean and Chicken Chili– this is made in the Instant Pot! Gluten Free Vegan Chili– A delicious Meatless option! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
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Gluten-Free cabbage roll soup reminds me of growing up in Canada. My family always had cabbage rolls at every holiday! DID YOU KNOW I GREW UP IN CANADA?
I Grew up in Canada with a Polish Great Grandma! She loved to cook has influenced a lot of my comfort foods. Pierogies and Cabbage rolls were a part of ever holiday dinner. When I made this soup it reminded me of the pierogi eating contests we had as a kid, sitting at a big table with my family. I am working on perfecting my gluten free pierogi dough, so hopefully in the near future I will have a recipe for that. My Grandma is from Icelandic decent so she made delicious foods from there. I am planning on making a gluten free Vinatarta for Christmas this year. Sadly, not many of my family members like prunes but I one of my friends does so I will share the cake with her. MEMORIES: It has been 10 years ago today that my Mom passed away. I was wanting some comfort food but didn’t want to blow the clean eating trend I have going. My Mom was as great cook. She was an inspiration in the kitchen and many other areas of my life. I miss her and wish I would have gotten more time to spend with her. I am trying to eat Paleo/Keto to get ready for the holidays so I am not sad that my pants don’t fit. LOL. I recently had to go off of my thyroid medicine after finding out that it had gluten in it. I had been taking it a long time. So, I have been dealing with the sluggish everything so decided to make food my medicine and cut out all food that was not helping my thyroid. GLUTEN FREE CABBAGE ROLL SOUP: So, I decided to make a cabbage roll soup using cauliflower rice instead of white rice to save the carb count. Everyone in my family loved it! It will definitely be a new staple in the recipe rotation for the winter. I used my multi cooker to make it one pan and easy. You can cook the meat on the stove if you do not have a multi cooker. It would also work perfectly in an Instant Pot or Pressure Cooker! I hope this soup brings you warmth and is comforting. I am enjoying eating it remembering all of the fun memories of holidays or times in the kitchen with my Mom as well as my Grandmas. Here are some of my other favorite recipes from my family: Gluten Free Vinarterta Instant Pot Sweet and Sour Ribs Cabbage Roll Soup: Amazingly comforting soup. It is low carb and packed with the delicious flavors of cabbage rolls. PREP TIME 20 mins COOK TIME 4 hrs TOTAL TIME 4 hrs 20 mins COURSE Soup SERVINGS 6 people INGREDIENTS
INSTRUCTIONS
As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Gluten free Beer Cheese Soup has been hard to find in restaurants, so I decided to make my own version! The first time I made this was for guy’s night at our house. It was a hit! The original recipe was posted on January 8th, 2016 and it has been updated on 1/26/22 to include step-by-step instructions, text changes, and video! It has been so rainy and cold here in Phoenix I have been wondering if the ark was going to appear! I have been craving a nice warm comforting soup during this cold weather. I had never had Beer Cheese Soup before. My husband loves it so he requested for me to modify the recipe to make it gluten free! His family is originally from Wisconsin so I wanted to make sure to use yummy Sharp Cheddar from Wisconsin. At least we have the Gluten Free Beer Cheese Soup to keep us warm and fed! I hope you enjoy the recipe! HERE’S WHAT YOU’LL NEED TO MAKE THIS GLUTEN FREE BEER CHEESE SOUP: Chicken broth Butter Olive Oil Celery Yellow Onion Garlic cloves Gluten Free Beer- I used Holidaily but you could also use any of your favorite 100% Gluten Free Beers. Half and Half or Heavy Cream Shredded Sharp Wisconsin Cheddar Gluten Free Flour Bacon Gluten free croutons or toasted Gluten Free Bread Salt and Pepper A big pot to put it all in HERE ARE THE STEPS TO MAKE IT: Cook the bacon in the oven on a foil lined baking sheet. When it’s crispy, set it aside. Add butter and oil to a large pot over medium heat. Sautee the veggies in the large pot until they are soft. Add gluten free flour to the veggies to make a roux. Cook for a minute before you add in the beer. Add the beer, 1/2 at a time. Whisk it all together. Add in broth, half and half, and whisk to combine. Add in cheese and stir so it doesn’t burn. Serve it with gluten free croutons and crispy bacon on top. Enjoy! IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE THESE: Gluten Free Hash Brown Soup Stuffed Jalapenos- Gluten Free Healthier Gluten Free Mac N Cheese PIN ME NOW MAKE ME LATER! Gluten Free Beer Cheese Soup
This delicous creamy beer cheese soup is comforting and warm. Be sure to use your favorite 100% Gluten Free Beer! INGREDIENTS
As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Chicken Meatball and Zoodle soup is so easy to make and perfect for cool rainy weather! Or if you are feeling under the weather. There is just something so comforting to eat a warm bowl of chicken noodle soup. This is gluten-free and keto since we are using the zoodles. Original Post was written 09/09/2014 and updated 1/24/22. WHAT ARE ZOODLES? Zoodles are noodles made from zucchini! They are easy to make and cook really fast in hot broth. I think they make a fantastic substitute for noodles! I use a spiralizer to make my zoodles. You can order it from Amazon. The one I use has lots of different shaped blades to make different kinds of “noodles” I love that it stores inside itself too. Easy for storage. Here is the link to my Spiralizer. If you order from my link, I will receive a small commission from Amazon. Thank you for your support! Here are my policies and disclosures. WHAT ARE THE INGREDIENTS FOR CHICKEN MEATBALL AND ZOODLE SOUP? You will need the following ingredients to make this yummy comforting soup: 2 lbs ground chicken 1/2 yellow onion chopped 1 clove of garlic chopped 1 handful of chopped parsley 2 tsp cumin 1/2 red pepper chopped 4 zucchini peeled and spiraled S & P 2 boxes of chicken stock or you can use homemade. HERE’S HOW TO MAKE THIS CHICKEN MEATBALL AND ZOODLE SOUP: 1. Chop all vegetables 2. Place chopped veggies (minus a few parsley leaves to put in the broth) and cumin in a bowl. Mix in ground chicken. 3. Heat some olive oil in a pot. Make mini meatballs and cook in olive oil until brown on all sides. 4. Add chicken broth and parsley. Bring to a simmer. 5. Peel and spiralize zucchini. 6. Allow meatballs to simmer for about 15-20 min to cook and absorb the juice. 7. add zucchini noodles and cook for 3-5 minutes. 8. Enjoy IF YOU LIKE THIS SOUP RECIPE YOU MIGHT ALSO LIKE THESE: GLUTEN FREE AVGOLEMONO SOUP PRESSURE COOKER BROCCOLI CHEDDAR SOUP (Gluten Free) GLUTEN FREE BEER CHEESE SOUP INGREDIENTS
I hope you love this chicken meatball and zoodle soup recipe!
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle |
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