Cavemanwich Sloppy Joes (Paleo + Whole30)

I don't know about you guys, but I grew up eating Sloppy Joes made with ground beef (or ground soy "meat" once my parents went vegetarian, eiw) mixed with a can o' Manwich on white sandwich buns and loving every messy bite.  It's funny how, even after you clean up your diet and eliminate all those artificial ingredients, you can still crave that exact comforting taste.

Turns out, you can still have those delicious, childhood flavors without all the high fructose corn syrup and fillers.  What?  Real food can be just as delicious as artificially flavored, engineered-to-be-addictive, laboratory food?  Yes.  I'll prove it.

I've added back nightshades in the last few weeks and, boy, did I miss them.  There are just some things that I cannot replicate... YET.  I plan to try. Believe me.  So, for now, I present you all the comforting flavors of your childhood in all their nightshade-y glory.  Though please, cross your fingers and toes that I'll have a follow up in a week or two of these same flavors WITHOUT all their nightshade-y glory.  Yes, I want AIP Manwich.  Cus I can... I hope.

Oh, and it's Whole30 friendly.  You're welcome.


Cavemanwich

1/2 tbsp cooking fat (I used bacon grease, but anything will work)
1/2 red onion, chopped
3 cloves garlic
1 lb ground beef
1 (6oz) can tomato paste
1/2 cup apple juice
1/2-1 cup water
1 tbsp fish sauce
1/2 tbsp coconut aminos
1 tsp chili powder
1 tsp salt
more salt + pepper to taste
1 tbsp apple cider vinegar (ACV) - optional

Melt your cooking fat in a sauté pan over medium high heat.
Once hot/melted, add your chopped onions and cook until translucent, approximately 3 minutes.
Add minced garlic and cook, stirring constantly, another minute or until fragrant (mmm, garlicky goodness).
Crumble in your ground beef and cook until browned.
Add all remaining ingredients (starting with 1/2 cup water) and reduce heat to medium low and simmer until desired thickness is reached (15-30 minutes), stirring regularly.
Add more salt and any pepper to taste.
Serve over baked sweet potato, plantains, greens or even bread if you're feeling frisky.

Note: if your mix has reduced, but the flavor is still tomatoey, add additional water and continue to simmer.
Note 2: I leave the ACV as optional because, though it makes a more authentic taste, we actually like it best without.  Try it both ways or start without, taste after its cooked down for a bit, then add it and simmer some more if you feel it needs it.  Taste is so individual, isn't it?

I particularly liked it served over a baked sweet potato with a side of lemony baby kale.  Like childhood, but better.