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).