Blog

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.

Ingredients:

Fresh jalapenos
Shrimp
bacon

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

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)

(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)

• 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.

(they are easy to make at the beginning of the week and pop in the microwave in the mornings-if time is an issue, this is a good solution!) (feel free to substitute veggies you prefer)

• 10-12 eggs
• 6-8 slices of cooked bacon, crumbled
• 2 zucchinni/squash, grated
• 1 red onion, grated
• 1/4 cup sun dried tomato, diced
• Salt and pepper, garlic salt

Preheat the oven to 350 degrees.  Grease your muffin cups (the silicone type works best for me).  Using a box grater, grate the zuchinni and red onion (both of which came out of my CSA box this week!).  Whisk your eggs till blended and then add the grated veggies, bacon, and sun dried tomato. Season to your liking.  Using a measuring cup, scoop about 1/4 cup of the egg mixture into each prepared muffin cup.  Bake for 20-25 minutes, or until egg is set in middle. This batch made 18 Egg Cupcakes.  You can vary the ingredients to match what you have on hand…diced ham, ground beef, chicken sausage.