Paleo Pumpkin Pie

Ingredients:

Crust

1/2 cup hazelnuts

1 cup pecans

4 tablespoons melted organic grass fed butter

pinch of sea salt

Preheat oven to 350. Place the nuts in a food processor and process until the nuts are a flour like or almond meal like consistency. Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. Using your hands, spread evenly into a pie pan and back for 10 minutes.

Filling

1 – 14oz can of organic pumpkin puree (nothing added, just pumpkin)

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon fresh grated ginger

2 eggs

1/2 cup raw organic honey

1/2 cup coconut milk

While the crust is in the oven, whisk all of the pie filling ingredients together. Pour into the curst that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes.

Pumpkin Chili

Ingredients:

For the Chili

2 lbs ground beef
1 large yellow onion, diced
6 cloves garlic, diced
1/2 sugar pumpkin, diced (about 3 cups) or 1 ½ c canned pumpkin
1 (28 oz) can diced, fire roasted tomatoes
1 (15 oz) can tomato sauce
1 (7 oz) can diced, roasted green chilies
1 c chicken or beef stock
FOC
S&P

Chili Spice Mixture

2 T chili powder
2 T cumin
1 T paprika
2 t salt
2 t coriander
2 t cinnamon
2 t cocoa powder
1 t garlic powder
1/2 t cayenne

Orange, Coriander Avocado Cream

2 avocados
zest of 1 orange
juice of 2 oranges
1 t coriander
1/2 t salt

For the Chili

Heat a large soup pot over medium high heat with a tablespoon of your F.O.C. Add the beef and let it brown. Try not to stir it too much until you get some color on one side but make sure you break up the pieces. This should take 5-8 minutes.

While you’re browning your beef make your spice mixture. In a medium bowl, mix up all the spices.

We like to brown the beef first so we can use the fat that renders out to cook the vegetables. So, using a slotted spoon remove the beef and place in the spice mixture bowl…leaving the fat in the pot. Add your diced onion and garlic. Let those two saute for a few minutes (3-4) stirring occasionally, until the onions have softened. Add your diced pumpkin.

Cover and cook about another 8-10 minutes, stirring occasionally until the pumpkin begins to get tender (check with a fork). Add the rest of ingredients and the beef/spice mixture. Stir to combine and bring to a simmer to let all the flavors “meld”. When you’re happy with the texture, you’re done.

For the Cream

Add all ingredients to food processor and blend until smooth

*The cream was a bit orange-y. Good in small doses.

Jalapeno Burgers

In a large bowl stir together 1 large beaten egg, 1/4 cup panko bread crumbs, 6 slices crisp cooked crumbled bacon, 3 T. chopped jalepeno or serrano, 2 T. milk. Add 1 pound lean ground beef. Mix well and shape into four patties. Grill.

Tex Mex Meatloaf

Ingredients:
8 strips bacon

1 small onion, diced

1 lb lean ground beef

2 eggs

4 oz can diced chiles

6 oz can tomato paste

1/4 cup almond flour

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1 tsp ground cumin

4 tbs water

Directions:

1. Cut 4 strips of bacon into 1/2 inch pieces. Fry over medium heat in a skillet until crisp. Remove and add onion to fat. Cook until onions are soft. Remove from heat to cool.

2. Preheat oven to 375.

3. In a small bowl, combine 3 oz of tomato paste with salt, pepper, garlic and water and stir to combine. Set aside.

4. In a large bowl, dump in meat, eggs, chiles, almond flour, the rest of the tomato paste, cumin, and cooled onions and bacon. Use your hands to squish it all together.

5. Line a bakings sheet with aluminum foil and place a metal rack (like what you’d use to cool cookies) on top of it. Divide the meat mix into fourths and form each fourth into a free-form loaf. Lay on rack.

6. Wrap one piece of bacon around each loaf.

7. Spoon on reserved tomato sauce and spread all over loaf and bacon.

8. Bake at 375 for 40 minutes.

Chili

Ingredients:
2 lbs ground beef (browned and drained)
1 onion chopped
2 cloves garlic minced
1 green pepper chopped
2-3 carrots
2-3 celery stalks
1 tsp pepper
1 tsp cumin
2-3 tbsp chili powder
2 cans (14.5 oz) chopped tomatoes

Mix all together in crock pot...5-6 hrs on high or 10-12 hrs on low, stirring occasionally.

Wine-y Roast

Ingredients:
4 lb chuck roast
1/2 onion- chopped
4 cloves garlic. Slivered
1 cup each water & red wine
8oz tomato sauce
2 T red wine vinegar
1 bay leaf
1 t cumin seeds
7 whole allspice
1 cinnamon stick

Trim fat from meat
Sautee onion and garlic in pan
Add other ingredients to pan
Set meat in crock pot
Pour pan contents on top of meat
Heat on high until bubbling
Set back to low and cook until meat falls apart
Can leave in pot on low indefinitely

Paleo Phad Thai

Ingredients:

• 1 lb cooked meat of choice (chicken, steak, duck)
  
• 1/4 c fat (butter, coconut oil, or bacon fat)
• 2 zucchinis
• 1 onion
• 4 cloves garlic
• 1 T apple cider vinegar
• 2 T fresh ginger, minced
• 3 T almond butter
• 1 T chili garlic sauce
• 1 lime, juiced
• sliced green onions
• s&p

Slice the zucchinis lenthwise on a mandoline or food slicer to 2-3cm.

Saute the onion, garlic and ginger, until soft. Add the chili sauce, vinegar, lime juice and almond butter. Stir to combine.

Add the zuke noodles to the saute pan. Stir them around to get the sauce incoporated onto the “zoodles”. The point here is get the “zoodles” hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.

Serve hot and topped with a squeeze of lime juice and some chopped green onions.