Paleo Butternut Squash Chili and Paleo Gingersnaps

Hey everyone! I keep forgetting to update this blog with my recipes. So here are a couple new ones that I made tonight! I'm obsessed with ginger snaps so I keep tweaking my recipe and I love each and every version of it they are all amazing. This one I think is perfection! I love crispy ginger snaps don't get me wrong but this one just heavenly it is so light, soft, and fluffy. Oh and of course delicious! I also made a Butternut Squash Chili that is good for anyone's palate I made this for a group of people so I didn't make it spicy but I would have added cayenne and probably hot sauce had I only been eating it so feel free to add those to it if you too like the heat! ;)

Paleo Ginger Snaps

Ingredients:

1 cup almond meal

2 Tbsp Coconut Flour

1/4 cup Coconut Sugar

1 tsp baking soda

1/2 tsp cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp sea salt

3 Tbsp of Unsulphured Blackstrap Molasses 

2 Tbsps coconut oil

2 large eggs at room temperature 

Instructions

1)Preheat the oven to 350 degrees and line 2 cookie sheets with wax paper or parchment paper. 

2)In a food processor or two bowls combine dry ingredients and process/mix. 

3) Pour molasses and crack the eggs into processor, blend or place in second bowl and mix. 

4) Put the two together and mix if using a hand mixer instead of food processor. 5)Using a spoon(or a tablespoon) scoop evenly on to a baking sheet or two depending on how big your baking sheet is.

6) Bake at 350 for 13-15 minutes.

7) Remove from oven and allow to cool for about 5 min before placing on cooling rack. Once cooled store in container in the fridge.  

8)Yields about 15-16 cookies depending how large you make each cookie. 

Paleo Butternut Squash Chili

Ingredients

2 pounds of grassfed ground beef 

1 cup of butternut squash cut in cubes

1 green pepper

1 large onion

1 container of sliced portobello mushrooms/whole ones 

3 cloves of garlic

3 long stalks of celery

1 jar of tomato sauce I used tomato basil by pure edibles (from sobeys)

2 tomatoes

1-1 1/2 tbsps chili powder 

1 tsp cumin powder

1/2 tsp of coriander powder

1 tablespoon of coconut oil

Optional *

* 1/2 tsp chipotle chili powder

* 1 red onion

* 1 green onion

* sour cream (for on top)

* shredded cheese of choice

Instructions

1) Heat a pot on medium heat and add coconut oil.

2) Chop onions and garlic and add to pot

3) Once the onions and garlic are translucent add your spices let cool for a minute or two.

4) Add the ground beef and cook til you don't see any red.

5) Start cutting the rest of your veggies while you wait for the meat to cook. 

6) Add all your veggies to your pot and the tomato sauce.

7) Let simmer on medium for about 30-45 minutes or until it meets your taste.

Enjoy!

Please be sure to follow me on Instagram, Periscope, and Pinterest at Mamabearpaleo Twitter at Crazydaisyk and Facebook at Step up and make it happen 

Just a few recipes!

Today I'm going to share a couple of my recent recipes with you guys these are all paleo friendly:

First one is paleo borscht:

Paleo borscht

2 TBS coconut oil or grassfed butter/ghee
Salt and pepper to taste

1 pack of bacon, chopped into small pieces
1 large onion, diced
1 clove garlic, minced
1-2 carrots, diced
4 beets large to med, peeled and sliced, julienned or grated 
8 baby (sweet) potatoes, cut into quarters  
2-2 1/2 cups green cabbage, finely shredded
4 cups or 1 large carton of chicken or vegetable stock (I prefer chicken stock)
2 cups of water
I whole bunch of dill weed, stems removed, finely chopped
1-2 TBS apple cider vinegar (depends how strong a vinegar taste you want)
1 Tsp honey 

Directions:
Heat oil/butter over med high heat add onion bacon, garlic, carrots, beets and salt and pepper. Cook for 10 mins. Or until bacon is looks cook but not crispy since you don't want crispy bacon in your soup.
Add potatoes, cabbage, stock, water and dill. Bring to boil over high heat. Reduce heat to med and simmer for 30 mins.
Add vinegar and sugar and simmer for an additional 15 mins to let flavours meld together. 

Serves about 4-5 people with one bowl each.

This second one is Paleo lemon garlic dill salmon with beets and broccoli:

Lemon garlic dill salmon with beets and broccoli

Paleo Lemon Garlic Dill Salmon

2-4 sprigs of dill (dependant on how many you are making I only made two pieces)

2 lemons, 1 squeezed for the juice, 1 to save to squeeze on the salon after it's done 

1-2 garlic cloves 

Salt and pepper to taste

Directions

Place salmon on some tinfoil. Dress with lemon juice, garlic, and top with dill. Add salt and pepper as desired.

Place tin foiled salmon in steamer set to 16-20 minutes or if frozen 25-30 minutes

Beets and Broccoli

2-4 beets chopped into small pieces or sliced as wished

1 stock of broccoli, cut into small pieces as desired

1 teaspoon coconut oil/olive oil

Directions

If you want to steam these that would also be a good option I however pan fried them in coconut oil. Cook for about 5-7 minutes or until you have reached the desired firmness of your vegetables. 

Thanks and check back tomorrow for the other half of the recipes! Enjoy!

You can also follow me on Pinterest at mamabearpaleo 

Or Instagram at mamabearpaleo  

Cara