Paleo Bison Bacon Chili

Our ranch is finally producing 100% grass fed bison!! It's so exciting to finally be selling some meat. It's also great to have lots of meat around to make this awesome chili. I love this chili. It's flavorful without being spicy. If you want it spicy then feel free to jazz it up. But the flavor of this chili is just awesome. :)





Bison Bacon Chili

1 lbs bacon, diced
2 onions, minced
4 cloves garlic, minced
2 lbs bison (I have also used 3 lbs, works well with either)
4 carrots, peeled and diced
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 quart vegetable stock
2 tbsp paprika
2 tbsp chili powder
1 tsp pepper
Salt to taste

In large sauce pan cook bacon over medium heat. Once some bacon fat has greased the pan add the onions, carrots and garlic. Add bison and cook until browned through. Add remaining ingredients. Stir to combine and cook on low for 6-8 hours (or put in your crockpot). Stir on occasion. Taste at the end and adjust salt to your taste. Serve and enjoy!!

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Paleo Chocolate Chip Banana Cookies (Version 2.0)

I had previously made a banana chocolate chip cookie.  While it was tasty, it lacked the crispy chewiness that I crave in a cookie.  I decided that I needed a Version 2.0 of the banana chocolate chip cookie.  I decided to make these a few days before we embark on our next Whole30, a few last paleo treats and cheats before we clean up our diet.  And after a month touring Europe (pretty much all of June), we could really use a nice clean Whole30.  Until then though, these cookies are divine!  Perfectly crisp and chewy, airy with a nice banana flavor.



Paleo Chocolate Chip Banana Cookies 2.0

1/2 cup ghee
2/3 cup (scant) coconut/maple sugar
1 egg
1 tsp vanilla
2 ripe bananas
1 cup tapioca flour
1 3/4 cup almond flour
2 tbsp coconut flour
1/4 tsp sea salt
1 tsp baking soda
3/4-1 cup chocolate chips

Preheat oven to 350.  With electric mixer cream ghee and sugar together until light and fluffy.  Add egg and mix well.  Add vanilla and bananas and mix until bananas are well mashed and combined.  Add the flours, salt and baking soda.  Mix until just combined then gently fold in the chocolate chips.  Scoop tablespoons onto parchment lined cookie sheets and bake for 10-13 minutes.  Remove from oven and allow to cool for 2 minutes on the cookie sheets.  Then remove from cookie sheets and place on cooling rack.  Serve and enjoy!

Paleo Cuban Picadillo (meets Ropa Vieja) with Rutabaga Hash

When I set out to make this dinner, I had a craving for some delicious Cuban flavors.  I love Ropa Vieja but I did not have the right meat cuts to make it, nor the time.  So I made something with similar flavors, but with ground beef instead.  After making it a friend of mine mentioned that it looked like a picadillo.  I then looked at those recipes, and yes its similar to a picadillo, but it has slightly different seasonings.  I have also figured out that I love mine served up over a plate of rutabaga hash.  Extra vegetable bonus!  If you are not a fan (like my husband) then just skip the hash and have it plain.  Or maybe try a sweet potato hash.






Paleo Cuban Picadillo (meets Ropa Vieja)

4 lbs ground beef (or bison)
2 large onions, minced
6-8 cloves of garlic, minced
2 small cans tomato paste
2 tbsp cumin
2 tbsp dried oregano
1 bay leaf
1 tsp garlic powder
1 tbsp dried thyme
2 cups stock (beef, chicken or veggie are great)
2 tbsp red wine or white wine vinegar
2 14 oz cans diced tomatoes
2 cans green olives (I found some in glass jars that were clean, some stuffed with pimentos some stuffed with garlic)
salt and pepper to taste

In large skillet, heat ghee (or fat of choice) over medium heat.  Add ground beef and saute until just starting to brown.  Add onions and garlic.  Saute until beef is completely and onion is translucent.  Add tomato paste and seasonings.  Stir until well combined.  Add stock and vinegar and simmer for 20 minutes or so.  Add olives just before serving, so that olives can warm up.  Serve and enjoy!


Rutabaga Hash

1 large rutabaga, peeled
ghee
salt and pepper

Grate the rutabaga.  Over medium heat melt ghee in large skillet.  Add rutabaga shreds (may need to do in batches) so that a thin layer in the in the bottom of the pan.  Season with salt and pepper.  Allow to cook until just starts to brown.  Flip and allow the other side to brown.  Serve and enjoy!

Paleo Pizza Meatloaf

My friend Kelly decided on a whim to join us on the Whole30.  Her daughter who is almost 6 years old is also doing the Whole30.  When they were out driving the other day her daughter asked, "Mommy, why isn't pizza healthy?", as she looked longingly out the window at the nearby Dominoes.  With that inspiration I decided to capture the essence of a pizza in a healthy and super delicious meatloaf.  The best part is all of the hidden vegetables that even my picky little men didn't detect.  And I am not a fan of peppers or mushrooms, but I loved this meatloaf!  So yummy and super satisfying!  Even better, this pizza is totally Whole30 approved!




Paleo Pizza Meatloaf

2 onions, minced
1 pepper, minced
6 baby bella mushrooms, minced
4 eggs
2/3 cup almond flour
2 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1/2 tsp paprika
2 tsp parsley flakes
3/4 tsp anise seed
1 tsp italian seasoning
4 lbs ground beef
3.8 oz can sliced black olives
15 oz can muir glenn pizza sauce (or whatever else pizza sauce suits your fancy)

Preheat oven to 350 degrees.  In pan saute onions and peppers in fat of your choice (I used ghee).  Once softened add mushrooms and cook 2 minutes more.  Remove from heat and allow to cool.  Mix together eggs, almond flour, and seasonings.  Add beef and mix well.  Add sauteed vegetables and olives and mix well.  Form into loaf in a 9x13 inch pan.  Coat completely with pizza sauce.  Bake for 1 hour 15 minutes or until cooked through.  Serve and enjoy!

Paleo Tarragon Salad Dressing

I know for many people going paleo or doing a Whole30 means sacrificing many of your favorite foods.  One that frequently comes up is salad dressing.  Traditional bottled dressing is full of garbage and sugar.  Homemade dressings are simply delicious!  Here is a new one to add to your repertoire.  I based this dressing off of one my all time favorites that is at our family's favorite restaurant (the Tarragon dressing at Biergarten in Epcot, Walt Disney World).  If you have a chance, stop into the Biergarten, its super kid friendly and so fun to eat at.  Not the best for nutrition, but heck, its Disney World!



Paleo Tarragon Salad Dressing

1/2 cup cider vinegar
1 cup olive oil
1 tbsp dried tarragon
2 cloves garlic, minced
2 tsp yellow mustard
1/2 tsp dried mustard
3/4 tsp salt
1/2 tsp pepper

Place all ingredients in a blender and puree until smooth and thickened.  Serve over your favorite salads and enjoy!  Dressing will keep in the fridge for a week or two.

Paleo Butternut Squash and Carrot Mash

I made this recipe a while ago when I wasn't on the Whole30.  I decided to give it another go and adapt it to make it Whole30 ready.  I know that orange juice sounds like a strange addition, but it makes a fantastic tart tangy flavor.  This would be a wonderful thing to serve with Easter dinner for anyone on a Whole30, living a paleo lifestyle or just looking for a tasty side dish!  If you don't like using half a cup of juice, you can use less juice and more water.



Paleo Butternut Squash and Carrot Mash

3 tbsp ghee
1 onion, minced
3 carrots, peeled and chopped
2-3 lbs butternut squash, cubed
1/2 cup orange juice
1/2 cup water
Salt (to taste)

In large pot on medium heat, saute onions in ghee until translucent.  Add carrots and squash, cook for about 8-10 minutes, until they just start to soften, stirring frequently.  Add liquid, bring to a simmer and cover.  Cook for 20-25 minutes of until most of the liquid is gone and the squash is good and soft.  Use an immersion blender or food processor and puree until smooth.  Season with salt to taste.  Serve warm and enjoy!

Paleo Dill and Garlic Pickles

I have become quite fond of my 12 oz mason jars.  They work great for salads and now for pickles!  I used English cucumbers, because I prefer no seeds, and they are larger!  So more pickles to enjoy!  I hope you like my super simple take on pickles!  If you prefer crispy pickles, leave your sliced cucumbers slightly thicker.  These are good for at least 3 days, I am guessing a week, we just haven't had any last that long.  :)  You can chose to skip the olive oil if you want.  It can thicken in the fridge over the course of a few days.  If you find it lumpy, just let it sit at room temp for a few minutes.


Paleo Garlic and Dill Pickles

6 12oz mason jars
2 large English cucumbers, sliced thin
1/4 cup vinegar per jar (I used balsamic and cider)
1/4 tsp dried dill weed per jar
1/8 tsp garlic powder per jar
pinch of salt per jar
pinch of pepper per jar
drizzle of olive oil per jar
Evenly divide the cucumbers between the jars.  The jars should be about 2/3-3/4 of the way full.  Add vinegar to each jar.  Sprinkle the seasonings in each jar.  Drizzle in olive oil.  Cover and shake!  Refrigerate overnight.  Serve and enjoy!