Part of going gluten-free, whether you do it for allergy reasons or for health reasons, is trying to find alternatives to bread. Sloppy Joe's are a family favorite in my home but they're not quite the same without a bun or something to contain the mess.
Enter in a baked potato!
Full of nutrients, energy, and fiber - a baked potato can take the place of bread and keep you fuller for longer than fluffy, white bread will. Win-win!
Making simple swaps towards replacing these more processed foods with whole foods like vegetables will bring you to a stronger, leaner body that you can feel confident in. Simple swaps is the name of the game!
Sloppy Joe-Stuffed Baked Potato
1 russet potato per person (3-4 potatoes)
1 pound ground beef
1/2 onion, diced
2 ribs celery, diced
1/2 cup ketchup
2 tsp mustard
2 Tbsp Worcestershire sauce
2 Tbsp maple syrup
Salt and pepper to taste
1) Wash and poke holes in each potato. Bake at 425*F for 45-60 minutes (until the center of the potato can easily be poked with a fork).
2) Heat a large skillet over medium-high heat, add ground beef. Break up the beef and brown.
3) Add in the onion and celery, cook until onion becomes translucent.
4) Add remaining ingredients and simmer 5 minutes to heat through.
5) Once potatoes are cooked remove from the oven. To assemble, slice open the potato and add butter, salt and pepper. Top with sloppy joe meat and enjoy!