Cinnamon Apple Muffins by L.G.

Cinnamon Apple Paleo Muffins

Ingredients
2 c almond flour
2 c unsweetened finely shredded coconut ( I omit this )
4 eggs
2 large apple, cored, peeled, and diced (I omit this)
4 Tbsp olive oil
4 tsp almond butter
1/2 c blue agave sweetener (I use honey instead)
1 tsp cinnamon
1 tsp salt
a dash of nutmeg
I usually add in 1 c of blueberries or a mashed up banana.

Mix all dry ingredients first, then add the wet ones and divide evenly into a muffin tin. Bake 15 minutes at 375F. Makes 1 dozen.

The recipe can easily be halved, but fill the 6 unused muffin cups halfway with water so the pan heats evenly. I usually have enough to fill a large muffin tray up and they are good sized muffins. Yummo!

Some Bonus Variations

Blueberry Muffins:
substitute 1/2 to 1 cup of blueberries for the apples
You could omit the cinnamon or swap it out for another spice

Peach Muffins:
substitute a cup of chopped peaches for the apples
could be really good with local Colorado peaches in the summer!

Nut Muffins:
omit apples
increase olive oil to 3 Tbsp
add 1/2 c chopped walnuts or pecans
maybe add a little unsweetened applesauce too, if they are too dry

Chazzy D’s Carnitas

Ingredients:

3lb boneless (I used bone-in) pork shoulder or butt
1 cup of citric acid juice (I used lime) water
1 Tablespoon cumin
1 Tablespoon salt
1 Tablespoon garlic powder
1/2 Tablespoon pepper
1 teaspoon Cayenne Pepper  
1 Tablespoon ground chipotle pepper (I added it at the end since I thought it would go and it worked out)
Garnish – salsa, avocados

Mix all your spices together and rub the shoulder with them well in a dutch-oven-like pan. Pour any remaining spices left in the pan. Add water and citric acid juice (of your choice) to the pan until the water line is just covering the pork. Bring to a boil. Turn the heat down and let simmer for 2 hours. NOTE: Make sure your leave a crack in the lid so water can evaporate away. DON’T TOUCH THE MEAT DURING THIS TIME. The citric acid needs time to do its thing breaking down the muscle fibers so occupy your time. Put the heat up to medium high heat for another 30 minutes. During this time the liquid should complete its reduction and some of the meat will start frying creating some crispy/carmelized pieces. Stay close monitoring it making sure it doesn’t over cook. By this point the meat is so tender it cant help but fall apart, and thats okay. Its ready for eating after that time.

Cody’s Spicy Shrimp-n-Bacon Wraps

Ingredients:

Fresh jalapenos
Shrimp
bacon

Just cut the jalapeno in half lengthwise, scrape out the seeds and whatnot, throw a shrimp into each half, and then wrap em in bacon.
Then put those guys in the oven on a broiler pan or cookie sheet.(your oven should be on broil) turn them every couple of minutes until the meat is cooked, usually 10-15 minutes.
Then eat them.

Bison Chili by Chazzy D

I’ve combined two recipes to get this one.  Its a great meal to make on a Sunday and eat throughout the week.  I added more vegetables than what the original recipes called for because it makes it heartier, in my opinion.  Feel free to add or subtract vegetables and just a heads up: its VERY filling.

Ingredients:

*optional* 4-5 strips of bacon chopped
(if not using bacon) 1 Tablespoon coconut oil
2 pounds ground bison
1/2 onion chopped
1 bag of organic celery (usually a celery plant)
4 cloves garlic minced
4-5 carrots skinned and roughly chopped
1 1/2 cup beef broth or water
28oz can organic diced tomatoes
1.5 Tablespoons Chili powder
2 teaspoons thyme leaves
salt and pepper to taste

Instructions
1.  Cook bacon medium high in a large stock/crock pot or, if you’re not using bacon, heat the coconut oil on medium high heat
2.  Saute the garlic, onions, and celery for about 7 minutes
3.  Add bison, chili powder, and thyme and cook until all the meat is browned, stirring frequently
4.  Add tomatoes, and chicken broth.  Let simmer for 20 minutes
5.  Add carrots, stir, and let simmer for about 90 minutes
6.  Salt and pepper to taste

Makes: 5-6 Chaz servings, around 8 for everyone else

Tristy’s Sweet Potato Chips

Preheat your oven to 450
Peel your sweet potatoes and slice into thin slices
Put your potato slices in a large freezer back and pour in real olive oil, salt, pepper and fresh garlic (I usually mix this up really well in the bag and let it sit for about an hour, but you don’t have to let it sit)
Spread your chips out onto a cookie sheet (they can be overlapping)
Bake at 450 for 20 min or until brown and crispy (be sure to take the cookie sheet out of the oven every 5 min and stir/flip the chips)

Tristy’s Fried Paleo Chicken

(you can also use this recipe for fish or pork chops)

***I am not good at giving exact measurements, so my recipes are a little more obscure
Beat one egg in a bowl
In a separate bowl, mix Golden Ground Flaxseed/Flaxmeal and Tony’s Creole seasoning
Pour a good amount of real Olive Oil into a pan and put it on med to med/high heat and get it nice and hot
Roll your meat around in the egg, then roll it in the flax meal until it is fully covered and toss it into your frying pan of olive oil.  Flip after about 5-7 min and cook until it is golden brown on both sides (I don’t know the exact timing to cook this, but I usually just eyeball it.  I think 15-20 min should be enough)

Paleo Granola

  • 5 cups nuts and seeds (I used slivered almonds, pumpkin seeds, flax seeds, pecans, and sunflower seeds; you can use whatever you want, but make sure you use at least 2 – 3 cups slivered almonds, as these take the place of what is normally oats)
  • 1/3 cup honey (or maple syrup or any other Paleo-approved sweetener)
  • 1/3 cup Paleo-friendly oil (I used coconut and highly recommend it)
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup raisins
  • 1 cup shredded unsweetened coconut

Mix honey, oil, vanilla, cinnamon and nutmeg in a small saucepan and bring to a boil on the stove. Let it cool. Spread the nuts and seeds out on a greased baking sheet and pour the cooled honey mixture over the top. Mix it around to get everything covered, and bake for 30 minutes at 300 degrees. Allow the pan to cool slightly and then put the mixture into a bowl. Mix in raisins and coconut, and enjoy!

Your biggest key to success with this (and really any) recipe is to go a little crazy. Add your own twist to it or branch off in another crazy direction. The granola you see in the picture, for example, was mixed with almond butter, pressed into a brownie pan, and is now chilling in the freezer to make granola bars.

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