Seriously YUMMY. We served it over zucchini noodles and also over sweet potato noodles. YUMMY and so easy!



2 tablespoons coconut oil

2 medium onions, diced (about 2 cups)

4 cloves garlic, minced (about 4 teaspoons)

2 pounds ground beef

1 teaspoon dried oregano leaves

2 tablespoons chili powder

2 tablespoons ground cumin

1 1/2 tablespoons unsweetened cocoa

1 teaspoon ground allspice

1 teaspoon salt

1 can (6 ounces) tomato paste

1 can (14.5 ounces) fire-roasted, chopped tomatoes

1 can (14.5 ounces) beef broth

1 cup water


1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.


Try a meat combo by mixing ground beef with ground turkey, pork, or bison.

Make a double batch and freeze half so you have chili-on-demand.

Top with sliced olives, diced onions, and/or avocado slices.


Autumn Soup…YUM

Here is the recipe some of you requested from the open house. Enjoy!

AUTUMN SOUP                                                                                                      

Ready in about 1 hr. 15 min.

Makes about 8 cups


1 cup water

2 (13.75) cans chicken broth

1 unpeeled butternut squash

black pepper to taste

1 tbsp olive oil

3 cups sliced mushrooms

1 large onion (white or yellow), chopped

3 cups fresh spinach leaves

1 pound sausage (turkey or pork) casings removed

1-2 cups chopped broccoli


1. Preheat oven to 375 degrees F. Pour 1 cup water into 9×13 baking dish.

2. Cut butternut squash in half. Remove seeds. Place cut side down into baking dish.

3. Bake squash in preheated oven until squash is easily pierced with a fork, about 45 minutes

4. Meanwhile, heat olive oil in a large soup pot over medium-high heat. Stir in onion and cook until tender and transparent, about 5 minutes. Mix in the sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in broccoli.

5. Scoop out cooked squash and place in a blender or food processor. Pour half of the chicken broth in with the squash and blend until smooth, about 1 minute.

6. Stir squash mixture in with meat, onions, and broccoli. Stir in remaining chicken broth. Stir in mushrooms. If desired, stir in heavy cream. Simmer over medium heat for 10 minutes. Do not boil.

7. Add spinach and simmer for an additional 5 minutes.

Healthy Thanksgiving Recipes! Yum Yum


Some of you are already testing out recipes for Turkey Day. Give these a go….you won’t be disappointed and your non-paleo family members will love these dishes.

Here’s a great stuffing recipe from Mark’s Daily Apple…..everyone’s fave from last year:

Rave reviews from a friend last year, I didn’t get around to making them, but want to this year. Bacon and Chive Sweet Potato Biscuits

Paleo Pumpkin Pie from my friend, Maren. YUM

Preheat oven to 350 degrees. For the crust, mix in 1/2 cup of almonds and 1 cup of pecans in food processor to chop finely. Add 4 tablespoons of melted butter or coconut oil, 1/4 teaspoon of salt, and 1/2 teaspoon of cinnamon. Mix together and press firmly against the bottom of a pie pan carefully pressing against the edges to make a pie shell. Bake for 10 minutes.

Meanwhile, mix together:

1 can pumpkin puree (15 oz)

2 tsp cinnamon

1 tsp vanilla

1/4 tsp ground cloves (don’t fret if you are missing one or two of the spices)

1/4 tsp nutmeg

1/4 tsp grated ginger

2 eggs

1/2 cup honey

1/2 cup coconut milk

Pour into pre-baked nutty pie shell. Bake for 45 minutes longer.

Pumpkin Turkey Chili

One of our faves. Been waiting to post until the chill in the air returns. Great crockpot recipe.

Pumpkin Turkey Chili

2 lbs ground turkey (cooked and drained)

2, 15 oz cans of pumpkin

2, 15 oz cans of diced tomatoes

1, 15 oz can of fire roasted stewed tomatoes

2 frozen bags of bell peppers

1 frozen bag of chopped onions

1 frozen bag of chopped spinach

Chili powder




I just threw everything in the Crockpot. Easy.