One of my co workers brought in a vegetarian recipe, and i tweaked it a little bit to make it un-vegetarian 🙂 Mostly because I wanted to use my sisters grass-fed beef from her farm. Her cows are so happy! Recipe is below – it is a perfect mix of sweet & spicy!
Spicy Sweet Potato Chili
- 1 Tbsp olive oil
- 5 medium onions, chopped
- 2-3 garlic cloves, chopped
- 3 lbs ground beef from pyma love farm cows
- 3 medium/large sweet potatoes, diced
- 2 Tbsp chili powder
- pinch of salt
- 1tsp cumin
- 1/4 cup brown sugar
- 1 jar (24 oz) mild salsa
- 2 cans (15-19oz) black beans – use liquid (I used one can of bush’s bourbon brown sugar beans & 1 bush’s black bean fiesta)
- Spicy Hot Sauce to Taste
- 1/2-1 bottle of bourbon/pumkpin beer (to reach desired consistency)
Stovetop: In 4-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until soft – about 4 minutes. Cook beef in a separate pan & drain fat. Stir in all remaining ingredients to garlic and onion pot except black beans. Bring to boil; reduce heat to medium-low and cook 12-15 minutes or until potatoes are tender, stirring occasionally. Add beans, cook 5 minutes or until heated through.
Crock Pot: Saute onion and garlic as above. Place in crockpot. Brown ground beef, drain fat and add to crockpot. Put all ingredients in crock pot and cook on low setting 6-8 hours.
Can serve with cheese, tortilla chips, saltines, etc.
**Please note this recipe can be made vegetarian! Just exclude the meat 🙂
Paleo Spicy Buffalo Veggie Casserole (Whole 30 approved!)
- 1 lb ground bison/buffalo
- veggies (I used a whole bag of frozen broccoli, but you can add more like carrots, squash, etc)
- 1/2 cup sweet potatoes (puréed or cubed)
- 2 eggs
- salt & pepper
- garlic powder
- coconut/almond/tapioca flour – use as a binder, about 1/4 cup
- 1/3-1/2 cup franks hot sauce
- ghee/coconut/olive/avocado oil
Pre-heat oven to 350 F. Mix all ingredients in a bowl. Grease a pan (I used 11×9) with ghee/coconut/olive/avocado oil. Press mixture into pan. Top with ghee & more hot sauce. Bake for 40-50 minutes, or until meat is fully cooked. Enjoy with more hot sauce and a side of veggies!
Paleo Spicy Bison Burgers!
Served with a side of steamed broccoli & sweet potatoes topped w/franks red hot sauce
For the burgers:
- 16 oz bison/buffalo (beef would work too)
- 1/4 cup franks red hot sauce
- 1-2 Tbsp trader joes South African smoke seasoning blend
- Salt & pepper to taste
- Olive oil
For the Sweet Potato “Buns”
- 1-2 large sweet potatoes
- 1/4 cup franks red hot sauce
- 1/4 cup oil (I used olive)
- Salt & pepper to taste
Preheat oven to 400 F. Put foil over pan. Cut sweet potatoes into thin slices and place into a bowl. Make sure you cut enough slices for the amount of burgers you are making. Cut the remaining sweet potato into cubes and place in bowl. Mix the rest of the ingredients with the sweet potatoes, tossing until all is covered in the mix. Place on foil -covered baking sheet and put in oven for 30 minutes.
While the sweet potatoes are cooking, place all burger ingredients in a bowl except for the olive oil and mix thoroughly. Pour olive oil in a pan to coat and turn heat on medium. Shape patties to your desired shape/size and place in pan. Cover with a lid and cook on med-high for about 5 minutes. Flip burgers and cook for another few minutes until they are brown. In the meantime, flip sweet potatoes in oven about 15-20 minutes in. Once all food is done cooking, assemble bison patties on sweet potato “buns.” Top off with franks hot sauce and enjoy!
Recipe adapted from paleoleap (Sweet Potato Buffalo Chicken Casserole). Paleo & Whole30 approved!
- 1 lb of boneless chicken breasts
- 1 large sweet potato, no skin
- 1 tsp paprika
- 1 tbsp garlic powder;
- 2 tsp cinnamon
- 1 tbsp smoked south african pepper (from trader joes)
- 4-5 tbsp Franks Red hot sauce
- 1/8-1/4 cup melted ghee (from trader joes)
- Optional: butter lettuce/spices
Pre-heat oven to 400 F. Combine all ingredients except for sweet potatoes and chicken into a bowl. Chop chicken up into small pieces and add to bowl. Peel skin off of sweet potatoes (or leave on, I just don’t like the skin) and cut into small cubes. Add to bowl and coat everything with the sauce/spices. Pour mixture into a pan/dish (size doesn’t matter) and cook in oven for 35-45 minutes, or until sweet potatoes have softened. **If you don’t want your chicken cooking that long, pre-cook your sweet potato before cutting up and putting in mix.
You can also just throw everything in a crockpot and cook for a few hours!
I placed the mix on a bed of butter lettuce! Enjoy!
It has been a very hectic past month, and I have not had much time to cook/bake. I saw a few recipes I wanted to try a while back and came up with the idea to use eggs and butternut squash… mainly because I needed to use up some food in my fridge, but also because I like to experiment in the kitchen 🙂
This recipe is is super easy to make! It’s perfect for those brave souls participating in a whole30, but paleo/primal for those who don’t care to check every single ingredient in the foods they buy 😉 Recipe is below!
- 6 organic eggs
- 2 spicy Italian sausages cut up into small pieces – I found mine at whole foods (optional:casings removed, because they really gross me out)
- 1 package of cut up butternut squash from trader joes (or 2 cups of cubed)
- Spinach or any extra veggies you want to throw in
- Spices to taste (I used salt & trader joes South African smoke)
Heat oven to 350 F. Whisk eggs & spices in a large bowl.
Add in rest of ingredients.
Pour into an 8×8 glass pan (greased with ghee/butter/coconut oil/whatever you want).
Bake in oven for 25-30 minutes until fully cooked.
*please note this will continue to cook after taken out the the oven, so be careful not to over cook! Top with salsa, ketchup, BBQ sauce or hot sauce. Enjoy!
Adapted recipe from Marks Daily Apple!
Crockpot Adobo Chicken Lettuce Wraps w/Coconut Aminos
- 1-2 lbs boneless Chicken Breast (or 2.5 – 3 pounds bone-in skinless chicken thighs (about 8 thighs) (1130 to 1350 g)
- 1/4 cup apple cider vinegar (60 ml)
- 1/2 cup coconut aminos (120 ml)
- 1.5 tsp powdered ginger (or 1 3-inch piece of ginger, peeled and thinly sliced)
- 2 tsp powdered garlic (or 4 garlic cloves, thinly sliced)
- 2 bay leaves
- 1 teaspoon pepper (or 1 teaspoon peppercorns (5 ml))
- optional: onions (i left out)
- 1-2 cups of organic brown rice
- Head of lettuce
Mix all ingredients in crockpot except for last 2. Cook on high for 2-4 hours, or until chicken is fully cooked. Cook brown rice & prepare lettuce cups while crockpot is cooking chicken. When all food is fully prepared & cooked, top chicken with brown rice & spoon into lettuce cups. Feel free to omit rice and add veggies if on low carb diet (shredded, cooked carrots, etc). Enjoy!