Mexican Inspired Burgers

Ingredients:

Burgers:
1 lb bison or ground beef
1 6oz can of green chiles
paprika
salt
black pepper
chili powder
coriander

Topping:
1 package mushrooms
1 red onion, thinly sliced
1/2 14oz jar of roasted peppers, sliced
2-3 tablespoons coconut oil
chili powder
red pepper flakes
salt and pepper

Sauce:
2 avocados
1/2 14oz jar of roasted peppers, sliced
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1/4 tsp. salt
1/2 lemon, juiced


Directions:

In a skillet, add coconut oil, onions and start caramelizing.
Add the mushrooms, roasted peppers and spices and let those cook down for a while.
Make your burger patties. Grab a large bowl, add the meat, spices, and green chiles to it and mix thoroughly. Once the burgers are formed, remove the veggies and set aside, add more coconut oil, and add the burgers to the skillet. Cook for about 5-6 minutes/side depending how thick they are.
While the burgers are cooking, make your avocado sauce. Pull out your food processor, add all ingredients for the sauce to it and puree until smooth.
Serve the burgers with the vegetables on top and sauce.

Mexican Cocoa Crusted Steaks

Ingredients:

1 lb steak
2 tsp. cocoa powder
2 tsp. coffee or instant coffee
1 tsp. cinnamon
1/2 tsp. cayenne pepper
salt


Directions:

In a small bowl, whisk together cocoa, coffee, cinnamon, and cayenne.  Coat your steaks.

Heat your pan medium-high and add olive oil.  Sprinkle steaks with salt and add to pain.  Sear on each side (depending on thickness, probably at least 4 min).

Salisbury Steak with Mushroom Gravy

Ingredients:

1 grated onion, divided
1 tsp. black pepper
1/4 tsp. salt
2 garlic cloves, minced
1 lb ground bison
8 oz cremini mushrooms, quartered
1/3 cup red wine
1 cup beef stock
1 Tbsp. butter
1 tsp. red wine vinegar


Directions:

Combine 1/4 cup onion, pepper, salt, garlic, and bison. Shape into 4 patties.  Heat a skillet over medium-high heat.  Add patties and cook 3 minutes on each side.  Remove from pan.

Do not remove fat from pan.  Add mushrooms and sauté for 4 minutes. Add onion and wine.  Cook 2 minutes.  Add broth and butter and cook for 5 more min until sauce has reduced.  Add patties and vinegar to pan and cook 2 more minutes.  Serve

Thai Turkey Burger with Chili Almond Sauce

Ingredients:

Burgers:
1 lb ground turkey
2-3 Tbsp. shallot, minced
2-3 Tbsp. red bell pepper, minced
2-3 Tbsp. cilantro, minced
2-3 Tbsp. broccoli slaw, minced
salt

Sauce:
3 Tbsp. almond butter
1 Tbsp. coconut vinegar (or another mild vinegar)
1 Tbsp. coconut aminos (or tamari)
1 Tbsp. water
1 Tbsp. sesame oil
1 Tbsp. sriracha
1 Tbsp. ginger
stevia

Directions:

Mix veggies with ground turkey and salt.  Form 4-5 evenly sized turkey burgers and cook in a pan (medium high, approx 4 min per side) or grill.

While burgers are cooking, whisk together the sauce ingredients.

Serve each burger with a generous spoonful of sauce and garnish with additional cilantro, if desired.

Microwave Spaghetti Squash

Ingredients:

1 spaghetti squash


Directions:

Pierce the squash several times with a fork or sharp knife, being sure to pierce all the way through to the middle.

Microwave whole squash at 70 percent power for 15 minutes. Check to see if skin is softened, then continue to microwave in 5 minute increments until skin is very soft and pliable.NOTE: Be sure NOT to cook on full power AND that you pierce the squash all the way through, otherwise, you may end up with a squash explosion in your microwave.

Remove squash from microwave and let it rest for 5-10 minutes to let it finish steaming.

Cut squash in half lengthwise. Scoop out and discard the seeds. Scrape squash "noodles" from skin into a bowl and keep warm.

Cinnamon Chili Sliders

Ingredients:

1 lb grass fed ground beef or bison
2 Tbsp. cinnamon
1.5 Tbsp. garlic powder
1.5 Tbsp. onion powder
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. paprika
salt and pepper, to taste
1 red onion, thinly sliced
1 package of thinly sliced mushrooms
2 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
coconut oil
ground mustard


Directions:

Grab a large mixing bowl and add your beef and spices. Mix well to combine.

Heat a medium skillet up and add your coconut oil. Add in your onions and stir a bit to help cover the onions in oil, then add a tablespoon or so of water and cover to help steam the onions.

As the onions begin to brown, grab out a large skillet and add your olive oil to warm up under medium-high heat for your sliders.

Form your sliders into small patties. Add to hot skillet and cook for 4-5 minutes on both sides.

As the sliders are cooking, keep stirring around the onions to help make sure they don’t burn. When they have cooked for about 6-8 minutes, add mushrooms and re-cover with a tablespoon of water.

Once the sliders are done cooking, set them aside while you finish the onions and mushrooms.

Once the mushrooms and onions are almost cooked through, add your balsamic vinegar and mix to combine.

Top your cooked sliders off with some ground mustard and the onions and mushrooms.

Paleo Orange Chicken

Ingredients:

1 lb chicken breast, cut into bite sized pieces
juice of 2 oranges or tangerines
1 Tbsp. fresh ginger
3 Tbsp. coconut aminos
1 heaping tsp. chili garlic sauce or sriracha
coconut oil, sesame oil, or olive oil
zest from 1 orange (optional)
chopped green onions (optional)


Directions:

In a medium size sauce pot, add the orange juice, zest (if using), ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.

In a saute pan, heat the fat of your choice over medium high heat. Add the chicken and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes.

Add the chicken to the sauce pot and stir to coat with the orange sauce.

Serve topped with sliced green onions, if desired.