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 

Paleo Butternut Squash Casserole

Hey all! I want to try to post one recipe a week at the very least on here for you guys. So here is one of my recipes I've had people ask for. It's so good and also my first attempt at making butternut squash and it was a total slam dunk! 

Paleo Butternut Squash Casserole 

Ingredients 

1 butternut squash, peeled and seeds removed

4-6 sausages (turkey or chicken taste best) casing removed

1/2 cup of fresh or dried cranberries 

1 apple, peeled

2 eggs

4 stocks of celery

1 onion

1 tbsp of Italian spice mix

1 tsp of garlic powder

1 tsp of onion powder

1 tbsp coconut oil

Salt and pepper to taste

Instructions 

1) First preheat your oven to 415 degrees. Then start by cutting the ends off the butternut squash and then peeling the butternut squash with a potato peeler. Cut in half and remove seeds. Once that's is done cut butternut squash into small chunks and place in a bowl and cover with coconut oil. 

2) Take your baking dish and line with additional coconut oil. Place butternut squash in the dish and put in the oven for 25-30 minutes.

3) While that is cooking in a sauce pan or frying pan melt some coconut oil. Cut your sausages up into small pieces and add to the pan.

4) Cut up your onion and celery and add to the pan cool until the meat is cooked. 

5) Add the spices and the apples and cranberries to the pan cook for 2-3 minutes and then set aside until the squash is done. 

6) Crack eggs into a bowl and whisk.

7) When your timer goes off for the squash take it out of the oven and turn down the heat to 400 degrees. Place the ingredients from the pan in the dish with the squash and  pour the eggs over it. 

8) Take the dish and put it back into the oven for 20-30 minutes or until it gets browned. Then remove and serve! Enjoy!

Thank you for reading and if you try it and like it share and leave me a comment! <3

If you would like to see anything else of mine via other social media you can find me on Instagram, Periscope, & Pinterest  @mamabearpaleo Twitter: Crazydaisyk and Facebook page: Step up and make it happen

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