Sloppy Joes

For some reason, I always equate Sloppy Joes with cafeteria food. And not in a bad way. More of a we-ate-them-in-school kinda way. And of course I think of Adam Sandler. And now you are thinking of Adam Sandler and you’re singing the song and I would like to apologize in advance for it being stuck in your head all day.

Maybe we should start over?  

If you haven’t shut down your browser already, please hear me out. This is not the ‘from a can’ recipe you and I both remember from our younger years. This is fresh and tangy and if you are having a hard time sneaking vegetables into your kid’s diet (or your significant other’s, if I’m being honest), then this is the perfect recipe for you to try.

I eat mine with zoodles or a sweet potato. The fairly picky-eater I cohabitate with eats his with bread or tortillas -- sometimes even chips. Despite our differences, we both end up happy.

Whole30 - Paleo Sloppy Joes


  • 1 tablespoons coconut oil
  • 1 clove of garlic, minced
  • ½ medium sweet onion, diced
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 3 large carrots, diced
  • 1 pound ground beef (grass-fed is ideal)
  • 1 medium green pepper, diced
  • 1 medium red/yellow/orange pepper, diced
  • ¾ cup Tessemae’s Ketchup
  • ¼ cup tomato paste

Optional Garnishes: Cholula hot sauce, jalapenos, scallions, red pepper flakes


Warm up a deep skillet on medium heat and add the coconut oil. Saute the garlic and onion for a minute before adding the salt and garlic powder. Stir in the carrots and cover, cooking for 6 to 7 minutes on medium heat (the carrots should be getting tender).

Add in the ground beef, breaking it up as it starts to brown. When it is nearly browned, add in the peppers, Ketchup and tomato paste -- then stir to combine. Turn the heat down to low, recover and cook for 15-20 minutes, stirring occasionally.

Serve with your side of choice: roasted sweet potatoes, green beans, baby reds, sauteed spinach, baked potato, rice, bread, tortillas  

FoodKelli Fischer