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.

Tagine Spiced Pork

Ingredients:

1 lb pork tenderloin
2 tsp. paprika
1 tsp. ground cinnamon
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
1/4 tsp. ground turmeric
olive oil


Directions:

Coat pork in oil.  Mix spices together and rub into pork until entirely covered.  Bake at 375 degrees for 30 minutes.

Thai Basil Bison

Ingredients:

1 lb ground bison
1/2 jar roasted red peppers, chopped
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1 handful chopped basil
1 Tbsp. coconut aminos
1 Tbsp. fish sauce
1 Tbsp. siracha
olive or coconut oil


Directions:

Heat some oil and sauté garlic and ginger.  Add bison and cook until browned nicely.  Add red peppers and cook for a few more minutes.  Add coconut aminos, fish sauce, and siracha.  After a few minutes add basil.  Mix well, remove from heat, and serve in lettuce wraps, with broccoli slaw, or on its own.

Lion's Head Meatballs

Ingredients:

1 lb ground bison
2 scallions, chopped
1/4 cup almond flour/meal
1 cup canned coconut milk
1 Tbsp. coconut aminos
2 Tbsp. curry powder
1 Tbsp. sesame oil
1 Tbsp. ground ginger
1/2 tsp. ground red pepper
salt and pepper, to taste
1-2 Tbsp. olive oil


Directions:

Add your ground meat, scallions, almond flour, ginger, sesame oil, red pepper, and salt and pepper to a bowl and mix together.

Make your meatballs sized to your preference.
Heat up a large skillet over medium heat, add your oil, then add your meatballs.
Cook for around 5-6 minutes then flip to cook on all sides.
When your meatballs are almost cooked through, around 3 minutes, add your coconut milk, curry, and coconut aminos on top of the meatballs
Turn the meatballs to coat with all the flavorings.
Cook for about 2-3 more minutes.
Then serve. Top with some minced carrots and scallions.

Southwestern Turkey Sliders

Ingredients:

1 lb ground turkey
1/4 red onion, minced
1/2 poblano pepper, diced
1/2 red bell pepper, diced
1 tsp. ground cumin
1/2 tsp. ground red pepper
coriander
chili powder
garlic powder
salt and pepper


Directions:

Add all your ingredients for your burgers in a large bowl and mix.
Shape small burger patties.
Heat up a large skillet under medium heat with a bit of olive oil and add your sliders. Flip after about 3-5 minutes or when you see the sides of your sliders begin to turn a white color (meaning they are cooking through).

Coffee Rubbed Pork Tenderloin

Ingredients:

1 lb pork tenderloin
1 tsp. black pepper
1 tsp. coriander
1 tsp. coffee
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. unsweetened cocoa powder
olive oil


Directions: 

Coat pork in oil.  Mix spices together and rub into pork until entirely covered.  Bake at 375 degrees for 30 minutes.

Curry Meatballs

Ingredients:

Meatballs
1 lb ground turkey
1/2 yellow onion, diced
2/3 cup almond flour
2 eggs
3 tsp. curry powder
3 tsp. garam masala
1 tsp. ginger
just a hint of cinnamon
salt and pepper to taste
1-2 tablespoons olive oil for cooking

Sauce
1 can canned coconut milk
1 cup organic chicken broth
1/2 onion, diced
5 tsp. curry powder
2 tsp. garam masala
1 tsp. ginger

Directions:

Add all ingredients for your meatballs to a larger bowl and thoroughly mix together.
Shape meatballs to the size you like.
In a large skillet or pot, add your oil, then add your meatballs and diced onions from your sauce ingredients and let them brown for a couple minutes. Let the meatballs cook on both sides for about 3-4 minutes.
Once the onions and meatballs have browned a bit, add the rest of the ingredients for your sauce and mix together until meatballs are covered in sauce.
Cover and let meatballs and sauce simmer until the sauce thickens and meatballs have cooked through, about 5 minutes.

Sweet Potato Hash

Ingredients:

2 cups diced sweet potato (small pieces)
1 Granny Smith apple, peeled and diced
1/2 red onion, sliced
1 Tbsp. cinnamon (optional)


Directions:

Preheat a skillet over medium-high heat and add olive oil
Add your apples and onions and saute until the onions start to caramelize and turn brown
Next add your sweet potatoes and saute for 2-3 minutes
Now take some water, and pour in the skillet mixing well and ensuring nothing is stuck to the bottom of the pan
Cover the entire pan and let the water steam your potatoes
If after all your water has evaporated your potatoes still aren’t done, just add more water and repeat
Once done to your liking, turn off the heat and add the cinnamon, if desired, and mix well, then plate

Chicken Picatta

Ingredients:

1 lb chicken cutlets
6 garlic cloves, minced
3 Tbsp. capers
1/4 cup white wine
1/2 chicken stock
juice from 1 lemon
olive oil
salt and pepper


Directions:

In a large sauté pan heat the 2 tbsp of olive oil over medium high heat.  Your pan should be really hot.  While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.  Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook.  Remove the chicken from the pan and add to the same pan the olive oil and garlic.  Using a wooden spoon, quickly sauté the garlic for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.  Pour the sauce over the chicken and serve immediately.

Quick Chicken Curry

Ingredients:

1 lb boneless skinless chicken breast, cube cut
1 garlic clove, minced
1 shallot, minced
2 tsp. curry powder
1/4 to 1/2 cup coconut milk
Salt and pepper to taste
1 green onion stalk, chopped

Directions:

Preheat the skillet with 2 tsp. olive or coconut oil.
Lightly saute the chicken breasts, turning over occasionally.
When the chicken are mostly cooked, mix in the minced garlic and shallot and stir until combined.
Pour in coconut milk and curry, season with salt and pepper accordingly.
Remove from the heat and top with green onions.