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.