Archive for February, 2013

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This recipe is similar to another one on my site (paleo beef stew), but this one I made with moose meat, and switched up some of the ingredients/flavourings. You could also use beef or other wild game like caribou, deer or bison.

Ingredients:

1 moose roast (roughly 3 lbs)
4 cups beef or moose stock
2-3 small or 1 huge sweet potato
4 large carrots
1 large white onion
6 garlic cloves
3-4 tbsp butter (ghee or coconut oil would work too!)
1 tbsp coconut flour
1 tsp raw apple cider vinegar
1 tbsp unpasteurized honey
2 bay leaves
1-2 tsp thyme
1-2 tsp parsley

Directions:

The first thing you should do is thaw a moose roast (about 3 lbs) and roast it in 3 cups of water (to make the stock) at 325 F for roughly 1.5 hours. Set your roast drippings aside (should make about 4 cups).

Then peel, chop and mince your sweet potato, carrots, onion and garlic.

In a large pot on low, add butter, onions and garlic. Fry for a couple minutes until they start to brown. Add stock from roast.

Turn the heat up to medium-high and add sweet potato and carrots. You can also add all remaining ingredients now.

Simmer until everything starts to soften up. Remove from heat and serve.

This dish is great for lunches, and freezes well.

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You could use this sauce on anything, but I think it’s the best on homemade chicken wings! Bake your chicken wings ahead of time or time it so they’re done at the same time as the sauce! I used my Lemon, Salt and Pepper Wings recipe, but left out the lemon.

Ingredients:

2 tbsp butter
1/4 cup unpasteurized honey
2 garlic cloves
1 -2 tsp coconut aminos

Directions:

Mince garlic cloves. Combine all ingredients in a small sauce pan and turn burner on low. Cook until everything starts to boil, stirring often. Remove from heat and pour on chicken wings quickly to avoid sauce hardening again when it cools. Serve right away.

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I took inspiration from a couple different recipes I found online to come up with this one. And of course, I had to add bacon to the mix!

This one makes a good breakfast food, especially when you are avoiding nuts and eggs like I have been for the last week.

Ingredients

1 1/2 lbs ground pork
6 pieces of bacon
1/4 cup sweet white onion
2 garlic cloves
1/4 cup good quality maple syrup
Salt

Directions:

Fry bacon until crisp, dry with paper towel, crumble and set aside. Keep some bacon grease to fry the sausage in. Chop onions and garlic finely.

In a large bowl combine ground pork, crumbled bacon, onion, garlic, maple syrup and salt. You might have to get in there and mix it up with your hands!

Form into whatever shape you like (I made mine into little patties) and fry on low – medium until cooked through. Flip part way through.

I drizzled a bit of maple syrup on top before I ate it. Mmmm mmm!

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This one is really quick and easy to make if you have the tomato basil sauce prepared ahead of time. I really enjoyed this one on top of spaghetti squash, but you could try it with any paleo friendly pasta substitute!

Ingredients::

6 chicken thighs
8 pieces bacon
1/2 batch Tomato Basil Sauce
1 spaghetti squash or other grain free pasta substitute

Directions:

Ahead of time, prepare the tomato basil sauce.

Bake your chicken in the oven until cooked through. Cut cooked chicken into small bite size pieces.

Steam your spaghetti squash until done.

Fry bacon until crispy and crumble.

In a large pan, bring all ingredients (except for spaghetti sauce) to a boil. Remove from heat and serve on top of spaghetti squash or grain free pasta substitute of your choice.

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This is a terrible picture, I know! Every time I make these, I eat them before I can get a better picture :O

I don’t even want to tell you how many of these I’ve eaten lately! It makes a small serving (about 4 brownies) but if you want to make more, just double or triple the recipe.

Ingredients:

1/3 cup coconut oil, melted
1 egg
1 tsp vanilla extract
1/2 cup coconut palm nectar sugar
1/4 cup cacao powder
1/8 cup coconut flour
1/4 tsp baking soda
Pinch of salt

Directions:

Heat oven to 375F. Mix all wet ingredients together in a large bowl, then add all remaining dry ingredients and mix until smooth. Grease a muffin tin with melted coconut oil (or use baking cups), and put a 2-3 tablespoons in each tin/cup. Bake for roughly 10-15 minutes – ish. The brownie will be nice and crisp on the outside but still soft on the inside. If you want it a bit softer, bake at 350F for 20+ minutes, checking often.