Football and Pumpkin Chili Keeps the Chill Off!

Had to share this one again in honor of the Superbowl!

Enjoy!

Caveman Friendly (cornbread muffins optional!)

1lb. ground beef
half a medium onion (chopped)
2 15oz. cans kidney beans (drained)
15oz. cans stewed or diced tomatoes (with juice)
8oz. can tomato sauce
1 cup pumpkin
chili powder, pumpkin pie spice, cinnamon, brown sugar (all “to taste”)
In a large pot, brown onions and ground beef. Once cooked, add the pumpkin, kidney beans, tomatoes & sauce. For the spices, I added everything “to taste”–starting with (about) 2 tsp. chili powder and 1 tsp. pumpkin pie spice, a sprinkle of cinnamon and brown sugar. Let simmer for 30 minutes to 1 hour (stirring occasionally). I ended up adding a little more chili powder & pumpkin pie spice.
Serve with pumpkin cornbread muffins for an extra good, cheap, eat!

More recipes like this at Good Cheap Eats!

Summer Treat!...Paleo Ice Cream

A perfect fix for the ice cream craving. 

Ingredients

1 can coconut milk

1/4 C coconut sap (or raw honey)

Any other ice cream ingredients you want (cocoa powder to taste, spices, frozen fruit, nuts, vanilla extract, etc.)

Instructions

You need an ice cream maker for this.

1.Blend all ingredients.

2.Place in the ice cream maker and wait about 25 minutes.

3. Enjoy!

Son of Grok Zesty Barbecue Zauce - Paleo Friendly

Ingredients:
- 1 6oz can tomato paste
- 1 to 1.5 cups of beef stock (go for low-salt!)
- 3 Cloves Garlic
- .5 of an onion
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 teaspoon sea salt
- 2 tablespoons chili powder

Directions:
1. Dice your onions and garlic as fine as possible. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.
2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1.5 cups of beef stock will depend on how thick you want your sauce.
3. Bring sauce to heat on stove with a low setting.
4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be. I simmered for 20-30 minutes.
5. Enjoy!

Extra can be stored in refrigerator.

All you Paleo Peeps, check out Son of Grok for more caveman-friendly recipes!

Paleo Pumpkin Bars

Try these for an On-The-Go fix!

Ingredients

• 15 oz Organic Pumpkin
• 2 egg
• 1/3 cup Egg Whites
• 1/2 cup Agave Nectar Amber
• 2 cups Almond Flour
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

Directions

Easy Paleo Pumpkin Bars

combine in blender/ food processor:
1 can (15oz) pure pumpkin puree
1/3 cup egg white
2 large eggs
1 cup agave nectar
blend/pulse until whipped

combine in a bowl:
2 cups almond flour
1 tsp pumpkin pie spice (ginger, nutmeg, allspice)
1/4 tsp sea salt
1/2 tsp baking powder
add to blender and mix

Bake in a greased pan @ 350 degrees for 35 mins.

Read more: http://www.livestrong.com/recipes/

Crustless Spinach Quiche Muffins

Ingredients:
‎2 whole eggs plus 3 egg whites

1 ten oz pkg frozen spinach, thawed, liquid squeezed out
1/2 of a small onion, chopped
1/2 cup mushrooms, chopped
1/2 tsp of salt, pepper, garlic powder & red pepper

Directions:
Mix the eggs together until combined. Add all of the other ingredients and pour into muffin tins and bake at 350 for twenty minutes. So easy!

Great for breakfast on the go or after a workout!

Great Superbowl Option with Southwestern Paleo Sliders



Slider on Portobello and Slider on Lettuce

You can still WOW the crowd with these healthy sliders! The secret ingredient is a Chorizo sausage (wheat-free, dairy-free). Serve them up 2 ways – 1 on a roasted Portobello cap, and the other on a lettuce leaf.  Sauté some mushrooms, red peppers and onions in olive oil to put on top.  These also taste amazing with guacamole. 

Ingredients (makes 12 mini burgers)
- 1 lb of lean ground meat (I used Venison – choose something lean)
- 1 Chorizo Sausage (wheat-free, dairy-free) You could probably use some bacon to substitute or omit completely.
-  1/4 onion – minced
- 1 jalapeno – minced/finely chopped
-  2 tsp minced garlic
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp chili powder
- 1/4 tsp pureed chipotle pepper (optional)
- 1 egg
- 6 Tbsp olive oil (for the skillet)
- 1 Head of iceberg lettuce – leaves separated and washed in cold water

Directions

1. In a large bowl, remove the chorizo from its casing.  Add all other ingredients (except olive oil) and mix together well – use your hands.
2. Take small handfuls of the meat and shape into 12 mini burgers.  Set aside on a piece of wax paper or plate for frying.
3. In a skillet, heat 2 Tbsp of the olive oil and once heated, put 4 burgers in the skillet and cook for 3 minutes per side (or until cooked through).  Repeat with 2 other batches.  If you have a large skillet, then do more at once!
4. Serve on lettuce or roasted portabello cap with yer fixins!
5. Enjoy!

Frying away...mmmmm

Roasted Portobello (roast at 400 in oven for about 20-25 min)



 

Adapted From cosmopolitanprimalgirl.wordpress.com

Coconut Chicken Nuggets with Curried Mustard

Ingredients:
1 lb. ground chicken
1 egg yolk
1 t onion powder
1/4 t garlic powder
1/4 c + 1/2 c almond flour
1/2 c unsweetened coconut
1/2 c coconut oil
Salt & Pepper to taste 

Method:
In a bowl combine 1/4 c almond flour, 1/2 c dessicated coconut and some salt & pepper. Mix it around with your hands. In a separate bowl, combine the ground chicken, 1/2 c almond flour, onion & garlic powders, egg yolk and some salt & pepper. Mix it with your hands until everything has been incorporated.

In a saute pan, melt the coconut oil on medium heat.

Take about 2 tablespoons worth of the chicken mixture and in the palm of your left hand, roll it into a ball. Drop it into the almond/coconut mixture and roll the chicken ball around with the fingers on your left hand. Make sure it’s completely coated. Repeat with the rest of the chicken. Place in the saute pan and cook on each side until nice and brown.

Curried Mustard Ingredients
1/3 c yellow mustard
1 T mayo
yellow curry powder, to taste
handful of cilantro, chopped
squeeze of honey
Mix together and serve as a dipping sauce with the nuggets.
From Health Bent - Paleo/Caveman Friendly Recipes

Healthy Beef Stew

Ingredients:
1 large onion
1 clove garlic
16 oz boneless beef
2 medium carrots
1 cube beef stock
4 cups canned tomatoes
1 5 fl oz serving red wine
1 tsp leaves oregano
1 tsp leaves basil
Instructions
Soften onion and garlic in pot, add beef and allow to brown.
Add diced carrots, allow to sweat to soften. Add spices and season.
Add stock and canned tomatoes, red wine (preferably not cooking wine because of too much salt).
Put lid on and leave on a low heat for at least one hour.
Makes 4 servings
From Paleo Plan http://www.paleoplan.com/