Meat Cupcakes

1 lb grass fed ground beef
3/4 cup chopped mushrooms
1/2 onion, finely chopped
1/2 bell pepper, finely chopped
2 cloves of garlic, finely chopped
3 tbsp fresh  chopped cilantro
1 egg
1 tbsp cumin
1 tbsp chili powder
1 tsp pepper
1 tsp chili flakes
3 tbsp tomato paste

Preheat your oven to 400 degrees F. Lightly oil a muffin tin  with coconut oil. Ensure that the mushrooms, onion, bell pepper, and garlic are finely chopped. Place in large bowl. Add beef, eggs and spices and mix together by hand. Mix well to ensure that the spices are distributed throughout the beef. Fill each muffin slot full with the beef mixture. Top each cupcake with a thin layer of tomato paste. Bake for about 20 minutes. Makes 12 meat cupcakes. Enjoy! 

Land of Nod Cinnamon Buns (Cheat Day)

This is one of the ultimate cheat day recipes. This one is simple to make and is loved by everyone. I make this for all of my overnight guests to Saskatoon and it has become one of the requested items by returning visitors. My mom has made this recipe for years and used to make this for all holidays. It was always one of the best ways to start a holiday. A warm, gooey, sweet breakfast. What's not to like!

Beautiful isn't it!

20 frozen dough rolls (these can be found in the freezer section at most grocery stores)

1 cup brown sugar

1/4 cup vanilla instant pudding

2 tbsp cinnamon

3/4 cup pecans

1/2 cup melted butter

Before you go to bed, grease a 10″ bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and pecans. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!

In the morning, preheat oven to 350 F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Simple as that!

Bacon Broccoli Salad

I made this for a potluck this week and it was a hit. Everyone likes a good broccoli salad especially with bacon because as we all know bacon makes everything better! The best part: it's super simple and quick to make!

8 slices of bacon
2 heads fresh broccoli, chopped
1/2 large red onion, chopped
3/4 cup dried cranberries
3/4 cup sunflower or pumpkin seeds
1 cup paleo mayo
3 tbsp apple cider vinegar
2 teaspoons ground black pepper
1 teaspoon sea salt
1 teaspoon fresh lemon juice

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble. In a large bowl, combine broccoli, onion, bacon, cranberries and sunflower/pumpkin seeds. 

Prepare the dressing in a small bowl by whisking together the vinegar, pepper, sea salt, mayo and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Lemon Baked Pickerel

This may sound odd but you know what it tastes pretty good. I typically make this recipe on the BBQ but you can also do it in the oven. 

1 lb fresh pickerel fillets (may also be known as Walleye)
1 large white onion, thinly sliced
1 large lemon, thinly sliced
4 tbsp fresh dill
2 tbsp olive oil
Salt and pepper



Preheat oven to 400 degrees F. Place a sheet of aluminum foil down on the counter (you are going to make a parcel to cook the fish in). Lay a thin layer of onions, lemon slices and dill. Place the fresh fish on top. Drizzle the olive oil over top and sprinkle with salt and pepper. Place another layer of dill, lemon slices and onions on top.

Grasp the right and left edges of the foil in your hands, touching the foil edges together above the food, fold the edges together and over down toward the food until the foil is about an inch or two above the food inside. Flatten the edges at the top of the foil and fold them together toward you. Fold twice. Flatten the edges at the bottom of the foil and fold them away from you toward the center of the pouch. Fold twice. You have formed a foil pouch.

Place the foil pouch onto a cookie sheet and bake for 20 to 25 minutes or until the fish is flaky. The same can be done on the BBQ reducing time to about 10 to 15 minutes. 

Fresh Basil Pesto

Pesto can be used in a variety of ways
such as on chicken, spaghetti squash or fish.

Pesto. A classic sauce originating from Italy. Did you know it is considered a wholesome food? The basil and the pine nuts are nutrient dense ingredients, the olive oil offers needed healthy fats and the garlic provides compounds with various health benefits.

2 packed cups fresh basil leaves

1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 garlic cloves, minced
Sea salt and pepper to taste

Place skillet on medium/low heat. Once hot, add pine nuts/walnuts. Be sure to stir nuts constantly using your wooden spoon, as they release oils quickly and might burn faster than you think (don’t let them burn!). You want the nuts to be toasty and brown. Remove the nuts from skillet and let them cool on a plate.

Put the basil, garlic and nuts in a food processor and pulse until everything is chopped. Add the olive oil  and pulse again until smooth. Season to taste with salt and pepper. Enjoy immediately or make a bigger batch and freeze the leftovers.

Ice cube trays make a good vessel to freeze the finished pesto. Simply pour the pesto in the small cubes and freeze. When making a recipe with pesto, thaw a couple of cubes and you’ve got your pesto.

Cucumber Salad

My grandma used to make a cucumber salad similar to this. It's a refreshing side dish that is even better with garden fresh cucumbers!

1 English cucumber, thinly sliced 
1/2 cup red onion, chopped
3 tbsp fresh dill
1 tsp celery seed
1 tsp fresh cracked pepper
1/4 cup paleo mayo
2 tbsp vinegar

Toss the cucumber, onion, dill, celery seed and pepper together. Combine the mayo and vinegar and add to the vegetables. Let sit for at least 30 minutes to let the flavors marry together (the longer it sits the better it will taste).

Indian Coconut Masala Pork

Most people think that in order to cook Paleo you need to plan way in advance. This may be the case some time but not always. There is no need to make things harder than they need to be. Use spice blends such as the clubhouse blends that are readily available in the grocery store to make all kinds of creations! This meal was ready in under 30 minutes and can be easily doubled to serve more people. 

4 pork chops, sliced thinly
2 tbsp coconut oil
1  onion, chopped
1 red pepper, sliced thinly
1 1/2 cups chopped mushrooms
3 - 4 tbsp Indian masala spice blend
3/4 cup full fat coconut milk
3 green onions chopped

Heat coconut oil in a large frying pan over medium heat. Add the pork and the onions. Brown the pork and saute the onions about 5 minutes. Add the mushrooms and peppers, saute for another 5 - 7 minutes. Add the spice blend and cook for a minute or two. Add the coconut milk and simmer for 15 minutes. Remove from the heat and top with the green onions. 

Enjoy! 

Baked Berry Crumble

Every once in a while something sweet needs to be on the menu. This gem of a recipe can be changed out with different kinds of fruit. You can use what is in season or what is available in your fridge.

3 cups of berries (strawberries, blueberries and black berries)
1 1/2 cups almond meal (finely ground almonds)
1 egg
2 tbsp coconut oil
A drizzle of organic maple syrup (~ 1 tbsp)
2 tbsp cinnamon
1/2 tsp cloves
1/2 tsp ground ginger

Preheat oven to 350. Pour the berries into a pie pan.  In a small bowl mix together the egg, almond meal, coconut oil and spices.  Stir well.  The mixture will be really thick and clumpy.  If you wish, drizzle a bit of the maple syrup on the berries.  By hand crumble the almond meal mixture on top of the berries and bake in your pre-heated oven for 35 minutes.  Serve in bowls with cold coconut milk poured over the top.  And that is it! You can alter this recipe by adding apples, pears or plums instead of the berries.


Borrowed from Everyday Paleo

Crab Stuffed Portobello Mushrooms

Crab Mix
2 cans Crab meat
2 tbsp coconut oil
1/2 red onion, finely diced
3 cloves garlic, finely diced
1 large bell pepper, finely diced
1 tbsp fresh chopped dill
1 tsp paprika
1 tsp chili powder
1 tsp black pepper




In an oven safe pan, heat oil on low heat and add the onions and garlic. After about 8 minutes turn up the heat and add the bell peppers.  The key here is to get the onions nice and caramelized and make sure most of the water has cooked out of the bell pepper. Add the crab and spices and cook for about 10  minutes.   Remove from the pan and set aside somewhere where it will stay warm.

Portobello Mushrooms
2 large Portobello mushrooms
2 tbsp coconut oil
Salt and Pepper
Chopped green onions (to top once cooked)

To start, turn on your oven broiler. Remove the stem and scoop out some of the gills to make more room for crab. In the same oven safe pan, melt the butter and the mushroom caps. Saute for about 5 minutes on each side. You’ll see that they’ll flatten out and start to look more brown.  Add the salt and pepper.

Top the mushroom caps with the crab mixture in the oven safe pan.  Broil for 10 minutes. Remove from oven and top with fresh chopped green onions. Enjoy!

Adapted from Simply Paleo 

Grilled Steak with Roasted Jalapeño Chimichurri

Chimichurri is a sauce used for grilled meat. It is originally from Argentina but is also used in Uruguay.

2 jalapeño chilis
2 cups cilantro leaves and sprigs, finely chopped
2 cups parsley leaves and sprigs, finely chopped
2 medium cloves garlic, minced
3 tablespoons juice from 3 to 4 limes
1 tablespoon red-wine vinegar
1/2 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 pounds skirt steak

Prepare a grill (I used my George Foreman Grill). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.

In a small food processor or blender (I used my magic bullet), combine the jalapeños, cilantro, parsley, garlic, lime juice, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.

Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.

Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.

Recipe from Ted Allen

Slow Cooker Pulled Pork

I love this recipe. By cutting the pork into smaller pieces it allows for the meat to have more flavor! 

Pulled Pork

6 pound lean pork roast (center cut pork loin, or similar)

1/2 cup the Ultimate Spice Blend

3 cups chicken stock

1 large onion, chopped

Remove as much fat as possible from pork roast. Cut roast into 3-4" pieces. Pour dry spice rub into shallow dish. Roll each piece of pork in spice rub, covering all sides. I then leave mine in the fridge overnight to enhance the flavor but it is not necessary. 

Place onion on the bottom of the slow cooker. Place pork in slow cooker. Add chicken stock. Cook on low 8-12 hours, or on high for 6-10 hours. When done, pork will easily flake apart with a fork. Remove pork from slow cooker and shred with 2 forks. Strain broth through fine wire mesh strainer. Remove fat with grease separator or spoon. 

Return pulled pork and onions back to slow cooker.

Paleo BBQ Sauce

1 small can of tomato paste

1/4 cup apple cider vinegar

1/2 cup broth after the pork has cooked

3 tbsp of the Ultimate Spice Blend

Add all ingredients to a saucepan and simmer on medium/low heat for 15 minutes. 

Add sauce to pork in the slow cooker on high; heat through. Serve with creamy coleslaw.

Creamy Coleslaw

3 cups coleslaw mix (green and red cabbage and carrots)
1 red pepper, chopped
2 stalks celery, chopped

Dressing
1/2 cup paleo mayo
1 1/2 tbsp apple cider vinegar
3 tbsp fresh dill
1 tsp celery seed
salt and pepper

Mix coleslaw mix, red pepper and celery. Combine dressing ingredients. Pour over vegetables and toss until thoroughly coated. It's best if you cover with plastic wrap and refridgerate for at least one hour before serving.

It's as simple as that. Makes a great side dish!

The Ultimate Spice Blend

This is a versatile rub that is sweet, savory, and spicy, all in one blend. It can be used on almost any protein (chicken, pork, beef)!

1/4 cup seasoned salt 
1/4 cup smoked paprika
1 tbsp garlic powder
2 tsp onion powder
1 tbsp celery salt
3 tbsp chili powder
2 tbsp black pepper
1 tbsp basil
1 tbsp oregano
2 tsp ground cumin
1/4 tsp cayenne
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Combine all ingredients and sift through a fine mesh strainer into a bowl and whisk them until mixed. Store in airtight container.

This mix has many uses. Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.

Adapted from www.theyummylife.com

Paleo Lasagna

2 lbs grass fed ground beef
1 lb mild Italian sausage
1 red onion, diced
4 cloves crushed garlic
2 tbsp dried oregano
2 tbsp dried basil
1/2 tsp red pepper flakes
1/2 tsp sea salt
2 tbsp olive oil
1 28 oz ounce can of diced tomatoes drained
1 6 oz can of tomato paste
1 cup kalamata black olives, pitted and sliced
1 cup fresh spinach
4 zucchinis, thinly sliced


Begin by slicing zucchini thinly. I used my mandolin slicer and sliced it lengthwise to resemble noodles. If you don't have a mandolin slicer you can do the same thing by slicing the zucchini lengthwise thinly with a knife or even into small circles. 

In a large pot saute onions and garlic in the olive oil for about 3 minutes.  Add ground beef and sausage and brown. I used sausage purchased from co-op (made in store) and removed the casing. Season the meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well. It is important to drain the tomatoes well or the lasagna will be watery. 

In a 9 x 13 baking dish place a layer of sliced zucchini ensuring that they are over-lapping and then ladle on a thick layer of the meat mixture and top with the sliced black olives. To the remaining meat mixture add the spinach then top the meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and back at 350 for 40 minutes. Remove and let sit for 10 min before serving.

I must admit that intially it did not hold together well but still tasted good! 

Adapted from Everyday Paleo

Pumpkin Muffins

I will preface this post by saying that this is not true Paleo but Paleoish (at my CrossFit box we refer to these types of recipes as bastardized paleo). Everything in this recipe can be considered paleo but realistically this combination of things did not exist in the Caveman days. Either way these paleoish muffins are delicious!

1 ½ cups almond flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg (fresh grated is so much better!)
1/8 tsp salt
3 eggs
3 tbsp maple syrup
¾ cup canned pumpkin
1 large ripe banana, mashed
1 tsp vanilla extract
1/3 cup chopped pecans (plus more to sprinkle on top)

Preheat oven to 350 degrees.  Line muffin pan with paper liners or use coconut oil to grease pan.

In a large bowl whisk together almond flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside In a small bowl (or the kitchen aid mixer) whisk together eggs, pumpkin, banana, and vanilla extract.  Add dry ingredients to wet ingredients and mix to combine. Stir in pecans until well incorporated.

Scoop batter into prepared muffin pan cups filling ¾ full.  Sprinkle the tops of the muffins with pecans.

Bake regular sized muffins for 20 to 25 minutes or mini-muffins for 13 - 15 minutes or until golden.

Stuffed Chicken Breasts

Stuffed chicken breasts can have many different types of fillings and therefore the variations are endless. This uses pancetta which is often called Italian bacon and often comes rolled (rotolata) so that the fat and muscle spiral around each other. I purchase mine at the Deli counter at Sobey's. 

4 chicken breasts
8 slices of pancetta
1/2 onion, chopped
1 clove garlic
2/3 cup mushrooms, chopped
4 - 5 sun dried tomatoes, chopped
1 cup spinach
3 tbsp olive oil
salt and pepper
1/2 lemon

Preheat oven to 350 degrees. Line cookie sheet with parchment paper. 

Butterfly each chicken breast and pound a thin with a meat tenderizer. To butterfly the chicken, carefully slice the breast in half width-wise almost to the other edge. Keep that edge intact and open the breast along the "fold." Place the chicken in a ziploc bag or cover with plastic wrap and pound thin. I don't have a meat tenderize so I pound it with my rolling pin. Put these aside for now. 

In large frying pan heat 2 tbsp of olive oil, add onion, garlic and mushrooms, saute on medium heat for 5 minutes, add sun dried tomatoes and spinach, cook until spinach starts to wilt and remove from heat.

Served with sauteed kale and spinach.

Place flattened chicken on cutting board and top with two pieces of pancetta, add about a 1/4 cup of sauteed vegetables on top of pancetta. Roll chicken up and secure seam with 2 tooth picks. Place stuffed chicken breast on lined cookie tray seam side down. Drizzle each chicken breast with lemon and olive oil and sprinkle top with salt and pepper.

Bake for 30 - 35 minutes. Enjoy!

Fish Tacos with Pico de Gallo and Avocado Crema

I love Mexican food! This recipe would appear to have a lot of steps but almost everything can be made in a food processor/magic bullet. I had this completely made in under 30 minutes, the clean-up on the other hand may have taken a little longer...

Pico de Gallo

1 medium tomato, cut into chunks

1/4 medium red onion, cut into large chunks

1 tablespoon fresh cilantro

2 garlic cloves, peeled

1/2 jalapeno, seeded

1/2 teaspoon sea salt

Add all of the ingredients to a food processor (or magic bullet) and pulse a few times until everything is roughly chopped. Easy as that!

Dairy-Free Avocado Crema 

1 avocado

2 tbsp paleo mayo

1/8 cup chopped fresh cilantro

1 1/2 tsp fresh lime juice

1 tsp graded lime rind

1/4 teaspoon salt

Combine ingredients in food processor (or magic bullet) and pulse till combined. 

Tacos

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

1/4 teaspoon ground pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds white fish fillets (tilapia, basa, red snapper)

1 cup shredded cabbage

Whole lettuce leaves 

Combine cumin, coriander, paprika, pepper, salt and garlic powder in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet covered with parchment paper. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork. Place fish in a bowl; break into pieces with a fork. Take whole lettuce leaves, place fish on top of lettuce; top each with 1/8 cup cabbage and 1 tablespoon crema and pico de gallo.

Paleo Mayo

Okay, now before you skip this post and think that you are not going to be able to do this, hold on! I had never done this before and thought I would give it a go. It took all of 10 minutes and was super easy!

2 egg yolks

3 tsp lemon juice

1 cup olive oil (good quality)

Salt and pepper

(Yup that's it!)

Put the yolks and 1 tsp of the lemon juice in a bowl and mix those ingredients together. I made mine in my kitchen aid which is likely why it was so easy!

Start whisking vigorously (kitchen aid on medium speed) while dripping the oil very slowly. You’re creating an emulsion and if you put too much oil in at once, it will separate and will be very hard to save. Whisk non-stop or continuously on medium to high speed in the kitchen aid. As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point. When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper.

Makes about 1 cup of mayo. Enjoy without guilt and store in the refrigerator! 

Adapted from Paleo Diet Lifestyle

Pork Breakfast Sausage

Every once and a while I get tired of bacon for breakfast so I came up with this replacement option. This is a great fresh option and can be served for any meal!

Breakfast Sausage served with spinach salad (blueberries,
blackberries, pumpkin seeds and a drizzle of balsamic vinegar)

1 pound ground pork
2 tsp chili powder
2 tsp ground black pepper
1 tsp season salt
1 tsp oregano
1/2 tsp garlic powder
1 onion, finely chopped
1 egg
2 tbsp coconut flour
Olive oil or coconut oil
1 lemon 

Combine the pork, spices, onion and egg in a bowl. Add in coconut flour 1 tbsp at a time until the mixture tightens up and you are able to form into patties. 

Heat oil in large skillet and saute patties over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C). Remove from skillet and squeeze fresh lemon juice over the patties just before serving. 

The lemon adds a really fresh and light quality to the pork patties. 

Roasted Butternut Squash and Sweet Potato Soup

1 medium butternut squash, peeled, seeds removed, and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Drizzle of olive oil
Salt and pepper, to taste
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 can coconut milk
1 1/2 cups chicken stock
1 cup water
1 tsp lime zest
1 tsp salt
1 tsp pepper

Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove from the oven and set aside.

In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes. Stir in the roasted veggies. Cook for five minutes. Add the remaining ingredients. Let the soup cook for 20 minutes. 

Puree the soup with a hand held blender. If you don't have one (aka me) I put small batches into my Magic Bullet and blend then added each batch back to the pot and combine back together. Serve the soup hot. 

You can freeze this soup!

Coconut Curry Meatballs

I took this recipe to a potluck recently and it was enjoyed by everyone! I mean who doesn't love a curry!

Meatballs

1 lb. organic ground beef
1 egg
½ cup finely chopped onion
1 finely chopped garlic clove
1/8 cup coconut flour
3 tbsp curry powder
½ tsp ground ginger
½ tsp sea salt
½ tsp freshly ground black pepper
1/8 tsp cinnamon
2 tbsp coconut oil (for frying)

Sauce
1 can full fat coconut milk
3/4 cup chicken broth
3 tbsp curry powder
1 tsp of ginger
½ tsp of cayenne pepper

In a mixing bowl, combine meatball ingredients (except for the coconut oil, as it will be used to fry meatballs) well. Using your meatball mixture, create medium sized (1×1 in.) meatballs to have them prepared before we heat the skillet. Place skillet on medium heat and add coconut oil. Once coconut oil melts, add in your meatballs. Let meatballs brown on one side for about 4-5 minutes, and then turn around to brown on the other side for another 4-5 minutes.

While you wait for the meatballs to brown, combine your sauce ingredients together and set aside. Once both sides have been browned, add in your sauce and cover skillet with a lid. Let it simmer for about 5 minutes, until meatballs have cooked through and sauce thickens.

You can use this meatball recipe without the sauce. Feel creative by adding different spices and mixing in different ground meats (pork, turkey, chicken). 

Adapted from Amazing Paleo

Sweet Potato Pancakes

1 sweet potato, grated
1/2 medium yellow onion, grated
1 large carrot, grated
2 eggs
1 tsp cumin
2 tbsp chopped cilantro
Salt and pepper to taste
Coconut or olive oil (frying)


Finely grate sweet potato, carrot and onion into a large bowl. Drain off any excess liquid. Mix in egg,cumin, cilantro, salt, and black pepper. Turn oven to low, about 200 degrees F. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all sweet potato mixture is used.

These are loosely based on my grandma's potato pancake recipe. These are quick and easy to make and can be served with a variety of other dishes or served on their own.

Pineapple Chili

8 to 10 slices of bacon, cut into thin strips

1 large onion, diced

1 bell peppers, diced

2 jalapeños, diced (seeds optional)

4 cloves fresh garlic, minced

2 pounds grass fed ground beef

1/4 cup chili powder

2 teaspoons ground cumin

red pepper flakes (optional)

sea salt to taste

black pepper to taste

1 (20-ounce) can of diced pineapple

1 (15-ounce) can of tomato sauce

1 (14-ounce) can of fire roasted diced tomatoes

There are two methods to make this: stove and crockpot. I personally always make it in the crockpot as it involves less work and is ready by the time I get home from work. Here are the two methods:

Stove
Preheat a large Stock Pot or Dutch Oven over medium heat. Brown your thin strips of bacon in your pan

Add in your onions, peppers, jalapeños, and garlic and continue to cook, stirring often for 5 minutes or until your onions become translucent. Now add in your Grass fed Ground Beef, chili powder, and cumin and stir until your ground beef is cooked through Add in all your remaining ingredients, stir well, and increase heat until your chili comes to a boil Once boiling, reduce the heat to low, cover, and simmer for 45 Minutes

Crockpot

Brown your bacon in a saute pan and then place in your crockpot. Saute your ground beef in the bacon fat until cooked through and then add to your crockpot with all the remaining ingredients. Cook on low for 6 - 8 hours and enjoy!

This recipe was posted by one of my fellow crossfitters on our boxes' Google group. The recipe is courtesy of http://civilizedcavemancooking.com.

Bacon and Balsamic Brussels Sprouts

Now, I know what you are all thinking: Brussels sprouts... yuck! But wait! You have not had Brussels sprouts until you have tried these. These are not mushy nor bland. With the earthy flavor of the mushrooms, the smoky notes from the bacon and the aromatic flavor from the balsamic you will truly fall in love with these Brussels sprouts. 

4 slices of bacon, cooked and chopped, reserving bacon grease
1 lb of Brussels sprouts
1 cup chopped mushrooms, combination of portobello, shiitake or button
1/2 onion, chopped
1/3 cup chicken stock
salt and pepper
2 - 3 tbsp aged balsamic 

Cook bacon in frying pan. While bacon is cooking trim the ends and any old outer leaves from the Brussels Sprouts. Cut the sprouts in half. Once the bacon is cooked remove from pan. Add the Brussels sprouts, onion and mushrooms to the bacon grease and brown at medium for about 10 minutes or until Brussels sprouts have some color and the mushrooms have released their moisture.  Season with salt and pepper and add bacon. Add the chicken stock and steam the sprouts for a few minutes (3 - 5 minutes). Brussels sprouts should be soft but still have a bite left to them. Remove from heat and add aged balsamic.

Enjoy! These can be served with pork, chicken or beef. 

Rockin' Moroccan Stew

This is one of my go to recipes. Nothing better than a warm bowl of stew on a cold day. I have served this at many potlucks to paleo and non-paleo followers alike. This will easily become a family favorite. 

2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 clove garlic, minced
3 cups chicken stock
3 cups peeled, cubed sweet potatoes
1 can (19 oz) diced tomatoes, drained
3 chicken breasts (chopped and cooked)
1 tbsp lemon juice
1 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup dried apricots
2 tsp of nut butter (almond/cashew) - original recipe calls for peanut butter
2 tsp fresh chopped cilantro

Heat olive oil in large saucepan or pot over med-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until  vegetables begin to soften, about 3 minutes.  Add all remaining ingredients, except apricots, nut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered,  about 30 minutes.

Stir in apricots, nut butter and cilantro. Mix well. Simmer for 5 more minutes.

- Adapted from the Loonie Spoons cookbook.