Paleo Meat Cupcakes w/ Sweet Potato Frosting

Cupcake Ingredients:

• 1 lb of ground beef
• 1 lb of ground pork
• 6 slices of bacon – cut into small pieces
• 1 large carrot – shredded
• 1 beet – shredded
• 1 medium onion – chopped
• 1 jalapeno pepper – finely diced (optional)
• 2 eggs
• 2 tbsp dijon mustard
• 4 cloves of garlic – crushed or finely chopped
• 2-3 tbsp Italian Seasoning
  
• 1 tbsp of cayenne pepper (optional )

Process:

• Whisk Eggs separately. Combine all ingredients and mix well.
• Preheat oven to 350.
• Grease a muffin tin with Coconut Oil and pack firmly into muffin cups.
• Bake for 20min, then broil on high for 5 min.

Frosting Ingredients:

• 2 medium Sweet Potatoes
• Garlic Powder- to taste
  
• Pepper- to taste
  
• Coconut milk or Raw milk

Process:

• Cube sweet potoatoes. Boil for 10 min, or until soft.
  
• Drain and mash with remaining ingredients adding milk until creamy.
• Let cool and then place in a ziploc. Clip a corner of the ziploc to create a frosting bag. Squeeze onto the cupcakes.

This dish was inspired by a recipe found on PaleoDigest.

Brownies

Ingredients:
1 1/4 C Agave
3/4 C Cocoa Powder
1 C Almond Butter
1 Egg
2 tsp Vanilla
1/2 tsp Baking Powder
Pinch of salt

Process:
Heat oven t0 325
1. Heat agave gently on the stove. When it is warm add cocoa powder and stir until smooth. Add almond butter. Remove from heat.
2. While agave is heating combine egg, vanilla, baking powder, and salt.
3. Combine egg mixture and cocoa mixture.
4. Grease an 8X8 pan with coconut oil or line with parchment paper. Pour in batter. Bake for 40-50min.

Coconut Flour Pancakes/Crepes

Ingredients:

• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey or a pinch of Stevia
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

Process:
Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated. Grease griddle with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

**Side note: Mine turned out thin like crepes. Still very tasty.

Stuffing

Ingredients:
1 yellow onion-chopped
2 Tbsp Olive Oil
1lb Sausage
4 Carrots-diced
6 Celery Stalks- diced
1/2 C Slivered Almonds
1/2 C Dried Cranberries (or cherrie)- finely chopped
1/2 C Chicken Broth
1 Tbsp Fresh Sage-diced
1/2 Tsp Fresh Thyme leaves
1/2 Tbsp Garlic Powder
Pepper to Taste

The Process:
Preheat oven to 350.
In a large soup pot sautee onions in oil until translucent. Add sausage and brown. Add the remaining ingredients. Bring to a simmer and cook 5-10min until the veggies start to absorb the broth. Transfer to a glass baking dish and cover tightly with tin foil. Bake 45min.

Stuffed Peppers

Ingredients:
3 Bell Peppers
1lb Ground Sausage
1 Onion
3 C Spinach
1 Egg
Pepper and Garlic Powder

The Process:
Preheat oven to 400.
Sautee the onion. While it cools, mix the other ingredients (except the Bell Peppers) in a bowl. Add the onions. Pepper and Garlic Powder are optional as the sausage adds plenty of flavor.
Cut the Bell Peppers in half lengthwise and place in a glass baking pan. Stuff with the sausage mix.
Bake 40min.

Mexican Acorn Soup

Ingredients

• 2 small acorn squash (scoop out and save the seeds)
• 1 onion, diced
• 4 cloves garlic, finely diced
• 2 c salsa, homemade or store bought
• 1 qt chicken/beef/vegetable stock

Use a peeler to peel the skin off the acorn squash and remove the seeds. Chop into medium-sized chunks. In a large soup pot, saute the squash pieces, onion and garlic until soft. Add the stock and salsa. Bring to a simmer. Use a blender to puree the soup.

This makes A LOT. Cutting the recipe in half works well.

Morrocan Chicken

Ingredients:

• 1 ½ lbs. chicken breasts, cut into chunks
• 2 t paprika
• 1 t coriander
• 1 t cumin
• ½ t cinnamon
• ¼ t red pepper flakes

Mix the spices in a ziploc and add the chicken chunks. Shake. Fry in a pan until done. Use a little coconut oil to help with sticking.