Paleo Spicy Elk Chili in the Slow Cooker Recipe

A huge thank you to our friend Jared for supplying me with freshly caught elk meat straight from the mountains of Utah!

I made this slow cooker meal about as Paleo as it comes!  So excited for dinner tonight!

• 1 large elk steak
• 1 green bell pepper 
• 1 yellow squash or zucchini 
• 1/4 cup onion
• 1 tbsp garlic
• 1/4 cup hot wing sauce
• 1 can diced tomatoes
• 2 stalks chopped celery 
• 1/2 cup chicken broth
• 2 tsp chili powder
• 2 tsp chipolte powder
• 2 tbsp liquid smoke sauce
• salt and pepper to taste

Combine all of the ingredients in your slow cooker and place on low for 8 hours.  Can you say what a great treat for dinner after a hard crossfit workout??  Enjoy!

Paleo Breakfast Bake Recipe

I wake up around 6:00am each morning to work and there is nothing better then having a pre made breakfast waiting to just be thrown in the microwave.  On Saturday night I made a huge pan of this Paleo Egg breakfast bake and it has been feeding me all week so far!  Here is what you will need for a pans worth:

• 1 medium spaghetti squash 
• 2 zucchinis
• 2 cups fresh spinach, chopped
• 1/2 cup onions
• 2 green bell peppers 
• 1 cup ground turkey or chicken meat
• 12 eggs
• 4 diced tomatoes
• 2 tbsp fresh garlic  
• 2 stalks chopped celery 
• 1 avocado
• 1 tbsp cumin 
• 1 tbsp chili powder
• salt and pepper to taste

1. Preheat your oven to 400 degrees.
2. Cut your spaghetti squash in half and use a spoon to remove the seeds. 
3. Place open side down on a baking sheet and bake for about 20-25 minute.
4. While your squash bakes, heat up a pan over medium-high heat and add your ground meet..
5. Once your meat is cooked through, remove put in a large mixing bowl.
6. Pull your spaghetti squash out of the oven and de-thread with a fork.
7. Chop up all of your veggies and add the the mixing bowl with the meat.
8. Crack the eggs into the mixing bowl and stir in spices with the rest of the mix.
9. Place the mixed ingredients into a large baking dish and spread out evenly.
10. Bake on 415 degrees for 30-40 minutes.  Be patient and make sure the center is cooked through.
11. When finished, let cool and top with avocado and hot sauce!

Enjoy the leftovers for a great week of eating!

Paleo Kale Sweet Potato and Egg Hash

Best breakfast this morning!  I had a ton of leftover stuff so I threw it all in!  Must have been hungry from that crazy Cross fit workout yesterday ...Here is what you need:

• 1/2 small sweet potato (previously cooked)
• 1 big bunch of kale, chopped
• 1 tbsp chopped onion
• 2 farm fresh eggs
• 1 tsp coconut oil
• handful of any extra cooked meet (I used fresh shaved turkey)

1. Heat the coconut oil in a pan and add onions and meat until browned. 
2. Add the Kale and sweet potato and cover the pan for 4 minutes or until Kale is cooked
3. Add the eggs and mix into the hash
4. Stir together until the egg is cooked and covering everything

Serve with a nice hot cup of coffee :)

Paleo Bison Meatballs with Spaghetti Squash Recipe

I saw some fresh bison meat the store today and just had to buy some to attempt my skills at Paleo Bison Meatballs.  Here is what you will need:

Meatballs:

• 8 oz ground Bison meat
• 2 cups fresh spinach 
• 1/4 cup chopped onion
• 1 egg
• 1 tbsp minced garlic
• 1 tbsp basil
• 1tsp chili powder 
• 1tsp cumin
• Salt and pepper to taste 

Preheat the oven to 375

In a bowl, combine everything but the ground bison.   I usually put it in a food processor and pulse lightly so it doesn't turn into liquid.  Just enough the get the spinach chopped up nicely. 

I then take the bison and mix it into the mixture. Do not blend it all together, you don't want it to be too compact.  Roll the mix into small meatball sized balls and place onto a baking pan.  If the mixture seems to watery, add a little bit of almond or coconut flour to thicken.

Bake about 25-30 minutes or until the meatballs are cooked through. 

Spaghetti Squash:

• One medium spaghetti squash
• Italian seasoning 
• Basil seasoning
• Salt and pepper to taste

1. Preheat oven to 375 degrees.
2. Cut spaghetti squash in half, scoop out the seeds, and sprinkle the seasonings on the inside of squash. 
3. Place cut side down on a baking sheet.
4. Bake for 25 minutes until spaghetti squash is tender
5. Use a fork to remove the threads and place in a large bowl.

Serve the meatballs on top of the squash and top with fresh tomato sauce.

Paleo Green Protein Lunch Salad Recipe with Cilantro Balsamic

Salad:

• 1 cup spinach 
• 1 cup kale
• 1/2 chopped broccoli
• 1 diced tomato 
• 1/4 cup diced cucumber 
• 2 tbsp chopped onion  
• 4 oz. tuna or chicken 
• 1/2 avocado 

 Dressing:

• 1 tbsp dijon mustard 
• 1 tbsp balsamic vinegar 
• 1 tsp red wine vinegar
• 1 tbsp fresh cilantro 
• 1 tsp olive oil (optional)

Put all of the dressing ingredients into a processor or blender and blend until smooth.  Top salad with dressing.

Paleo Espresso Braised Pulled Beef with Carrot Fries

I made a trip down to the local Olive Oil and Vinegar store and decided to try out the Balsamic Espresso Vinegar.  They said it was great with steaks so I thought why not!  Best part?  It's all natural with no sugar so I could work it into my Paleo diet.  Here is what you will need for this great dinner:

Espresso Beef:

• 1 cup espresso balsamic 
• 2-3 sirloin steaks or cut of your choice
• 1/2 small diced onion
• Salt and pepper to taste

This is my favorite recipe because of how easy it is to cook.  I used my slow cooker to combine all of the ingredients and cook on low for 8 hours.  When the meat is tender, take a fork and shred it, mixing in the sauce and onions from the slow cooker.

Carrot Fries:

• 1 tsp melted coconut oil
• 1 bag of large carrots (chopped thin)
• 1 tsp chili powder
• salt and pepper to taste

Preheat your oven to 400 degrees F. Cut the carrot fries and place onto a large looking pan. Rub in the melted coconut oil and add seasonings.

I usually cook the fries for about 35-40 minutes to get a nice crispy coating.  Enjoy!

Paleo Mexican Cauliflower Rice with Spicy Shredded Chicken

I've always wanted to try Paleo rice so here it is!  I put a Mexican spin on it and also added some yummy buffalo shredded chicken from the crock pot.

• 1 head of cauliflower, cut into florets
• ⅓ cup broth or water
• 1 teaspoon garlic
• ⅛ teaspoon chili powder
• 1 red or green pepper
• handful of fresh cilantro, chopped
• juice of 1 lime
• ½ white onion, diced
• 1 avocado, diced
• 1/4 cup chopped carrots
• salt and pepper, to taste

Cut the cauliflower into smaller pieces and run through a food processor until it looks like the size of rice.

Place a saucepan over medium heat, add cauliflower and broth or water and cover to let steam for about 10 minutes.

Once cauliflower is soft, add garlic, chili pepper, cilantro, lime, onions, peppers, carrots and a bit of salt and pepper.

Cook until the veggies are tender (or to your liking) and top with avocado or salsa.

If you want to add the chicken to your dinner, make before hand:

• 4-6 large Chicken Breasts
• 1/2 bottle hot buffalo sauce
• Salt and pepper to taste 

Place everything into your crock pot and cook on low for 8 hours or high for 4 hours.  Shred the chicken and enjoy!