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Sweet Quinoa Breakfast Bowl (Bear & Deer)

1/2 c cooked quinoa
¼ c paleo granola
1 tsp flaxmeal
2-4 TB berries, or to taste
1-2 TB pecans or walnuts, or to taste (Use if not having granola)
Unsweetened Almond milk to taste

Directions: Mix ingredients in a bowl and enjoy warm or cold.

Savory Quinoa Breakfast Bowl (Deer & Bear)

1/2 cup cooked quinoa

1-2 cups fresh spinach (or 1/2 cup frozen)

1/2 to 1 cup chopped veggies (zucchini, mushroom, onion, tomato)

Spices to taste: garlic powder, sea salt, black pepper, thyme, oregano etc.

1-2 whole eggs (free range organic)

Optional: 2-3 TB Avocado


Sautee the veggies & seasonings in a large skillet (use non-stick spray or drizzle of cooking oil). Transfer to a bowl with quinoa. Cook the egg(s) over medium (scrambled or over easy). Top the bowl with the egg and optional avocado.

Paleo Pancakes (Tiger or Bear)


  • 2 egg whites
  • ¼ cup coconut flour
  • ½ cup almond milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon cinnamon
  • Optional: 1/4 tsp stevia extract or 1 tsp Honey


  • Combine all ingredients by hand OR blend in a nutribullet until thoroughly combined.
  • Heat a greased nonstick skillet over medium high heat for a minute or two. (You want the pan to be completely pre-heated so the first pancakes cooks correctly.)
  • Pour desired amount of batter onto skillet (I used two tablespoons to make medium-sized pancakes), and cook until golden, a few minutes on each side.
  • Transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake. Top with fresh fruit, nut butter, or enjoy as is!

Paleo Pancakes (Deer & Bear)


  • 1 large egg
  • 1 small banana, mashed
  • 1 tbsp ground flaxseed
  • 1 tbsp almond butter or other nut butter
  • 1 heaping tsp cinnamon


1. Grease a pan/pancake griddle (I used nonstick spray), and heat over medium-low flame. In a small bowl, beat egg. Set aside.

2. In another bowl, add mashed banana, flax, almond butter and cinnamon. Mix using a wooden spoon or blend in a nutribullet until well combined.

3. Pour batter onto heated griddle. Once set on one side (i.e. bubbles form and you can lift up a corner and it appears to be all in one piece), flip. Repeat until out of batter and serve warm.

Serves 1


5-Ingredient Flax Bread

  • 1 cup organic ground flaxseed
  • 1/2 cup almond flour
  • 2 tsp baking powder + few dashes of pink Himalayan Sea Salt
  • 4 large free range/organic eggs
  • 1/3 to 1/2 cup water


  • Pre heat oven to 400F.
  • Mix all dry ingredients in large bowl. In a small bowl, add eggs & water & mix well.
  • Mix together all ingredients; it will be a pretty thick batter. Using a hand mixer is ideal; it will help the bread rise and fluff up a bit.
  • Transfer to a well sprayed or parchment paper lined dish: I use a loaf pan but you can use something different.
  • Bake at 400F for approx. 30 minutes. The sides will pull away slightly & a toothpick will pull clean from center.

Ways to Enjoy:

Topped with avocado
Toasted with cream cheese or grass-fed butter
Cut into thin slices, top with cheese and broil for “garlic bread”
Open faced sandwich
Smear with nut butter and/or fruit
Optional add-ins: Different herbs & spices like Italian seasoning, garlic, sesame seeds etc.

Paleo “Granola” (Bear & Tiger)

Base Ingredients:

  • 1 cups almond flour/meal
  • 1/4 cup pure raw honey/surkin gold syrup/maple syrup dissolved in ¼ cup hot water or more if needed (microwave if necessary to dissolve completely)
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tsp sea salt

Add-in/Optional Ingredients:

  • 1 cup shredded unsweetened coconut
  • 1 cup chopped raw mixed nuts (almonds, walnuts, pecans)
  • 1/4 cup dried (unsweetened) cranberries or raisins
  • 1/4 cup sunflower or pumpkin seeds


  • Preheat oven to 275 degrees F.
  • Combine base ingredients in a large bowl; blend well.
  • Mix in your add-in ingredients.
  • Spread mixture onto a prepared baking sheet (sprayed with olive/coconut oil or on parchment paper).
  • Bake for 20-25 minutes, tossing after 10 minutes or so.
  • Remove from oven and allow to cool before serving. Enjoy with Greek or dairy free unsweetened yogurt, unsweetened almond milk or as is in 1/4 cup servings.

Paleo Granola #2 (Tiger & Deer)


  • Preheat oven to 300F. Line a large baking pan with parchment paper.
  • Mix coconut, nuts and seeds in a big bowl. Add cinnamon and nutmeg and stir to coat.
  • Dissolve the honey in hot water,  Add vanilla and combine well.
  • Pour honey mixture over nuts and seeds. Stir to coat. Pour out onto prepared baking sheet and spread out evenly.
  • Bake for 30 minutes, until golden brown. Let cool completely in pan (for larger chunks), then pour into a plastic container or bag for storage. Extra tasty served with berries and milk alternative of your choice!

Broccoli Banana Chocolate Chip Muffins (Deer & Bear)



  • Preheat oven to 350F. Grease a muffin pan (or line with silicone muffin cups).
  • Combine almond flour, coconut flour, baking soda and salt together in a small bowl.
  • Blend bananas, broccoli and egg together in a blender, food processor or with an immersion blender. Pour out into a large bowl.
  • Add honey, coconut oil, vanilla, lemon juice and flax meal to banana-broccoli mixture.
  • Add dry ingredients to wet ingredients and stir to combine
  • Scoop mixture into muffin pan and bake for 30 minutes. Enjoy!

Flax date muffins (Deer & Bear)

1 egg
1/3 cup molasses
1 cup almond milk
3/4 cup ground flaxseed meal
1/2 teaspoon salt
1 cup chopped dates
1 1/2 cups almond flour
1 teaspoon baking soda
Optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange; 1 teaspoon vanilla extract


  • In a small bowl, add and mix wet ingredients
  • In a larger bowl, add and mix dry ingredients
  • Combine wet and dry ingredients in the large bowl
  • Use a spatula or large spoon to transfer into muffin tins (sprayed well or in silicone liners)
  • Bake at 375 for approximately 25 minutes. They should be golden brown & the center cooked through.

Yam-banana Bread (Bear)

Makes 2 loaf pans OR 1 large 9×14 dish

2 large or 3 medium yams/sweet potatoes
4-5 medium bananas
8 whole eggs (free range organic)
3 TB (45g) coconut oil, melted
1- TB vanilla extract
4 teaspoons cinnamon
Pinch of nutmeg (optional)
1 ½ cup chopped walnuts
1 cup shredded unsweetened coconut
1 cup almond flour
1/4 cup pure maple syrup or raw honey
1/4 cup flax seed meal (optional)
1 teaspoon sea salt
Optional: add raisins, shredded carrot, and/or substitute frozen pineapple bits (thawed); you can also substitute canned pumpkin for the yams and add pumpkin pie spices.


  • Steam or bake yams until soft (can be done ahead of time; Bake for approx. 30 minutes at 400F)
  • Preheat oven to 350° F
  • Use non-stick cooking spray or line with parchment paper to a 9 x 14 baking dish/2 loaf pans
  • Mash yams and bananas by hand in large bowl or blend in food processor
  • Add melted coconut oil and stir to mix
  • In a small separate bowl, beat eggs
  • Add vanilla, cinnamon, nutmeg and sea salt to egg mixture
  • Add egg mixture to yam/banana mixture & mix
  • Add almond flour and flax seed meal; stir to mix
  • Add walnuts and coconut and any other optional ingredients; stir to mix
  • Pour mixture into pans or baking dish
  • Bake for 45 minutes or until fork comes out clean from center

Banana Walnut Chocolate Chip Bread (Bear and Deer)

3 medium mashed bananas

1/3 c melted grass fed butter, ghee or coconut oil

1 teaspoon baking soda

Pinch of salt

½ c granulated sugar substitute: Surkin gold or erythritol

1 large egg beaten

1 teaspoon vanilla extract

1.5 cups gluten free all purpose flour (Bob’s Red Mill brand)

½ c chopped walnuts

¼ cup Lily”s dark chocolate mini chips

Directions: Combine dry ingredients in a large bowl. In a small bowl, add all wet ingredients & mix well. Add wet into dry ingredients; mix well.  Line muffin tin with silicone liners or spray well with non-stick spray.

Bake at 350F for approximately 25-30 minutes.

Almond Cake (Tiger and Bear)

¾ cup butter, coconut oil or ghee

½ c surkin gold or Swerve (erythritol) sugar alternative

4 eggs (free range organic)

½ c unsweetened almond milk

1 tsp vanilla

1.5 cup almond flour

½ c coconut flour

¼ teaspoon salt

2 tsp baking powder

1 cup blueberries (optional)


  • Cream butter and sugar with a hand mixer or stand mixer.
  • Add eggs 1 at a time, add milk and vanilla, and combine well. Then add in flour mixture.  Stir in blueberries if using.
  • Grease bottom of pan or use parchment paper to line pan.
  • Bake at 350 in a 9×13 pan for 30 minutes.

Paleo Chocolate Chip Cookies (Bear)

Makes 48 cookies

3 ¼ cup almond meal

1 teaspoon salt

1 teaspoon baking soda

2 eggs, room temperature

1 teaspoon gluten-free vanilla extract

½ cup honey (or pure maple syrup)

¼ cup melted butter, coconut oil or ghee

¼ cup unsweetened applesauce

1 ½ cups cacao nibs (pure semi-sweet, dark chocolate chips, Lily’s brand or vegan chocolate chips work too)


  • Preheat your oven to 375 degrees. Grab a cookie sheet and some parchment paper or aluminum foil (easier clean up & results in better baking)
  • Combine the almond flour with salt & baking soda in  a large bowl.
  • In a smaller bowl, combine eggs, vanilla extract, butter, applesauce  and honey/pure maple syrup. Mix well until all combined.
  • Add the wet ingredients into the large bowl with the dry ingredients. Combine well. Add & stir in the chocolate chips. Note: (The dough might be pretty wet; Feel free to chill the dough in the fridge for at least 15 minutes to firm up & be easier to scoop).
  • Spoon them onto your parchment with a mini cookie scoop or small spoon.
  • Bake them for about 8-10 minutes (the tops will start to get golden brown). If they go longer than that the bottoms burn because of the sugar in the honey.
  • Let them cool on the parchment paper for a few minutes and then put them in something sealed to go into the fridge. Store them in fridge or even freezer.

Chocolate Chip Cookies #2 (Bear)

Smaller recipe: Makes approximately 16-18 cookies


  • 1 cup almond meal
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking soda
  • 3 tablespoons melted coconut oil (*update: make sure to measure oil after melting so that you’re not inadvertently using too much. This can cause cookies to flatten)
  • 2 tablespoons raw pure honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond milk
  • ¼ cup dark chocolate pieces/chips (or other alternatives listed in the first recipe)


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
  • Combine dry ingredients in a medium bowl.
  • Whisk together wet ingredients in a small bowl.
  • Add wet to dry and mix together.
  • Use a spoon or mini cookie scoop to scoop out dough onto the sheet, with equal space in between cookies. Press dough down slightly.
  • Bake for 10-11 minutes until the edges & bottoms start to turn brown.
  • Remove from oven and let cool 2-3 minutes before transferring to a wire rack or wooden cutting board. They will be soft when removed from oven but firm up in a couple of minutes.


Ginger Molasses Cookies

100g (scant 1 cup) almond flour
1/4 cup Swerve brown sugar substitute
1/4 cup granulated eryhtritol
Optional: 25g (1 scoop) vanilla bone broth protein powder
1 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1 TB organic blackstrap molasses
2 TB unsweetened applesauce
1 egg, room temp
1/8 cup (1/4 stick) grass fed butter, softened


Beat the butter, egg & Swerve with a hand mixer in a large bowl until blended. All molasses & applesauce; blend again. In a medium bowl, combine all dry ingredients. Add the dry into the wet slowly while mixing. Chill dough for at least 20 min.

Line a baking sheet with parchment paper & pre heat oven to 350F.

When ready, use a spoon to scoop small balls of dough to sheet. Dough will be pretty soft (not able to roll) & they will spread.

Bake 350F for approx. 12 minutes. They will harden up a bit once they are cooled.
Makes 14 cookies.

1 cookie: 72 cals/3.5P/2.3C (.75 fiber 1.5 sugar) 5.5F

Inside Out Peanut Butter Cup

  • ¾ cup natural peanut butter
  • 2 tablespoons raw honey
  • 2/3 cup almond flour/meal
  • 6 tablespoons chocolate chips


  • Mix everything together and roll into 1 inch balls
  • Store in airtight container in fridge

No bake Oatmeal Cranberry Cookies  (Bears and Deer without sugar problems)

1/3 cup raw honey or maple syrup

2 tsp vanilla

1/3 cup almond butter or other nut butter

1 and ¼ cup gluten free whole oats

2 tablespoons flax meal

1 tsp cinnamon

½ cup dried unsweetened cranberries

¼ cup chopped walnuts

Directions: Mix all the ingredients (dry first, then adding wet) in a bowl, scoop mixture into tablespoon size mounds and freeze for 30 minutes.

Store in freezer or refrigerator.

Power Oat Balls  (Bear and Deer without sugar problems)

Makes 24 bites

  • 1 Cup GF Organic Oats
  • ½ Cup all natural Nut butter
  • ½ Cup ground Flaxseed
  • ½ cup dark chocolate chips
  • 3 TBSP pure raw honey or maple syrup
  • 1 teaspoon Vanilla extract

Directions: Mix all dry ingredients in large bowl. Add wet ingredients and combine well. Stir in chocolate chips. Use a scoop or small spoon to form into tablespoon size balls. Store in fridge or freezer to set.


Greek Zucchini Salad (All APOE types, especially for Deers)

  • 2 whole zucchini, spiralized into ribbons
  • 1oz crumbled feta cheese (Can use reduced fat or sheep’s feta)
  • 1/4 cup chopped kalamata olives
  • 1/4 cup chopped red onion
  • 1/2 diced grape tomatoes (could sub red pepper)
  • 1/2 tsp dried parsley
  • 2 tbsp fresh lemon juice
  • 1/2 tsp salt (can omit)
  • 1/4 tsp pepper or to taste
  • Optional: white beans or chickpeas

Wash, cut off ends then Spiralize the zucchini. Chop remaining veggies & add them to a large bowl with the zucchini ribbons. Add seasonings and mix well. Add lemon juice right before serving (to avoid it getting soggy).

Avocado Grapefruit Salad (Bear & Deer)

3 avocados
2 grapefruit (flesh only)
1/3 of a scallion bunch(optional)
1/2 cucumber

Directions: Chop ingredients into bite size portions and combine! Season with low-sugar Raspberry or Balsamic Vinegar.


Chicken Chili Soup (Bear, Tiger & Deer)

3 cups free range chicken breast, cooked and chopped
1 onion, diced
1 jalapeno, seeds removed and diced
4 garlic cloves, minced
4 cups chicken broth
2  Tbsp olive oil
2 tsp ground cumin
2 tsp chili powder
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
Avocado, diced
Optional: red pepper flakes


  • Saute vegetables in olive oil in large pan
  • Add seasonings
  • Add broth to large pot. Transfer the vegetable mix and allow to simmer 5-10 minutes
  • Add chicken
  • Serve with fresh cilantro and avocado
  • NOTE: Add red pepper flakes to achieve desired “heat” level

Turkey Vegetable Soup (Bear, Deer & Tiger)

2 lbs. ground turkey
1 onion, chopped
4 cloves garlic, diced
1/8 cup olive oil
2 medium carrots, chopped
2 medium zucchini , chopped
3 celery stalks, chopped
1 head broccoli including stem, chopped
8 oz. spinach (optional)
4 qts. organic chicken broth (I like Kitchen basics chicken stock)
Sea salt
Fresh cracked pepper
1 teaspoon Italian seasoning


  • Use a large stock pot (at least 12 quart).
  • Saute onion and garlic together in the olive oil over medium heat for 3-4 minutes.
  • Add chopped vegetables, except spinach, and cook for 6 minutes.
  • Add turkey meat and cook for 6 minutes.
  • Add chicken broth, bring to gentle simmer.
  • Add seasonings and cook for 15-20 minutes on low.
  • Add spinach and cook for 2 minutes.
  • Serve as is or over quinoa


Mashed Cauliflower (Bear & Deer)

1 head organic cauliflower (or 3 cups riced cauliflower)
2-3 cloves garlic
2-3 tablespoons organic grass-fed butter, or olive oil
Sea salt and pepper to taste

  • Wash the head of cauliflower. Cut off the stalk, and cut up the rest of the head into smallish pieces.
  • Place a steamer basket in the bottom of a big pot with about an inch of water- it shouldn’t go over the top of the steam basket.
  • Place the cauliflower and the garlic in the pot, cover it, and steam until cooked – should slide off fork when you poke it.
  • Drain it in a strainer and let it cool. When cooled then add the cauliflower in food processor, Ninja or Nutribullet along with grass fed butter or olive oil, salt and pepper, a. Then just blend it all up!
  • If it seems like it’s too thick, you can add a little bit of almond milk to thin it.
  • EXTRA SPECIAL TREAT. Cook 4-5 strips of uncured/nitrite/nitrate free bacon crumble and mix in after blending.

Cauliflower Couscous (Bear & Deer)

1 large head of fresh cauliflower (or 3 cup riced cauliflower)
1/4 cup chopped onion
2 tablespoons pine nuts
2 tablespoons raisins, dried (unsweetened) cranberries, or chopped dried apricots
1 tablespoon olive oil, separated into two 1.5-teaspoon servings
1/2 to 1 teaspoon cumin
1/2 to 1 teaspoon cinnamon

Note: I used pine nuts, but walnuts, pistachios, almonds, and pecans would all be very tasty. Mix it up and see what you like best.


  • Prep the Cauliflower.
  • Wash the cauliflower & break it into florets. Cut off the stem part (The stems can be chewy and unpleasant, and they don’t cooperate with the food processor).The processing of the cauliflower has to be done in batches to get the right consistency. Sorry! If you want deliciousness, you’re gonna have to do a little work.
  • Place a handful of florets in a food processor and PULSE until the cauliflower looks like couscous. Dump that batch into a bowl and repeat until all of the florets have been reduced to cauliflower dust. Measure about 3 cups for now, and put the rest in the fridge for later.
  • Cook the Cauliflower.
  • Place the 3 cups of cauliflower in a microwave-safe dish and nuke for 5-7 minutes. It should be pretty tender. Set aside. The annoying prep work is almost done.
  • Sautée the Onions.
  • Heat 1.5 teaspoons of olive oil over medium heat. When it starts to shimmer, add the onions and dried fruit, if you’re going that way. (And I recommend you do… like, plan your other fruit that day around this pilaf. For real. Or leave the fruit out if you must. I made this without the pine nuts and fruit in a pinch, and it was almost as good.)
  • Sautée the onions and nuts and fruit over medium-ish heat until the onions and nuts begin to brown. Be gentle and give them time. The natural sugars in the onions will caramelize into a deep, rich flavor.
  • Add the Spices and Cauliflower.
  • Mix the spices together in a little cup. To replace their fabulousness, they need to be in embraced by some fat, so here’s what you do: Push the onions to the side of the pan, and add the remaining 1.5 teaspoons of oil. Let it heat up a bit, then add the spices and stir stir stir everything together: onions, nuts, oil, spices, all co-mingling in happy harmony. When things get all fragrant, toss in the cauliflower and stir stir stir. Sprinkle the whole shebang with salt and pepper. Stir stir stir.

Raw Tabbouleh (Bear & Tiger)

  • 1 bunch cilantro
  • 1 bunch parsley
  • 2 scallion stalks
  • 1 large tomato
  • 1 avocado, diced
  • 1 cup almonds
  • 1 lemon, juiced
  • 1 TBSP olive oil
  • 1 tsp sea salt


  • Add cilantro, parsley, scallions, tomatoes and avocado to food processor and blend.
  • Pulse almonds separately until fine. Add to cilantro mix.
  • Combine lemon juice, oil, and sea salt and pour mixture over vegetables.

Bacon, Broccoli & Cashews (Bear & Tiger)

1 broccoli head, chopped into bitesize pieces
1 package of bacon, chopped(organic nitrite/nitrate free)
½ cup toasted cashews
1 tablespoon oil (olive, grapeseed or coconut)


  • Cook bacon in a frying pan for 4‐5 minutes or until crispy. Remove bacon from pan and combine with raw broccoli.
  • Add cashews and drizzle with the oil of your choice!

Honey Apple Slaw (Bear & Deer)

2 cups packaged coleslaw mix (or make your own by combining chopped green and purple cabbage, shredded carrots, and maybe some orange bell pepper)
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup flaxseed oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed


  • In a bowl combine the coleslaw mix, apple, celery and green peppers.
  • In a small bowl, whisk remaining ingredients.
  • Pour over coleslaw and toss to coat.


Basic Chili

  • Start with 1 pound 90%  lean ground turkey or beef. Brown in pan, drain. Add to crock pot.
  • Add 2 cans kidney beans, DO NOT DRAIN
  • Add 1 small can tomato sauce
  • Add 1 jar mild salsa.
  • Spices: garlic powder, parsley, oregano, chili powder and basil. Cook on low until ready to eat.

Chicken Tortilla Soup

  • 1 pound boneless skinless chicken breast, place in crock pot
  • Add 1 jar mild salsa or black bean and corn salsa
  • Add 1 can black beans
  • Add ½ to 1 cup chicken stock, enough to cover
  • Optional: add 1 jar diced tomatoes or fresh tomatoes, but don’t add until minutes before eating
  • Cook on low until chicken done, take chicken out, pull apart and put back in crock pot mix.(add diced tomatoes now if want)

Easy Beef

  • 1-2 pounds lean stew meat
  • 1-2 cans (14.5 oz.) of unsalted beef or chicken stock, 1 onion chopped, and a 2-4 tsp. or so of worchestershire sauce, spices of choice i.e. basil, oregano, thyme
  • Chopped baby bella mushrooms
  • Place meat in crock pot cover with other ingredients cook on low 8-10 hours or high 5-6 hours.

(Can make a roux to thicken stock in the last 15 minutes if you want a thicker sauce)

  • Serve brown rice or quinoa
  • Meat should be fork tender

Sunday Beef Stew

  • 2 pound lean sirloin cut into chunks
  • 5-6 carrots peeled and chopped(or a few handfuls of baby carrots), chopped brussel sprouts, 3 ribs of celery chopped, 1 onion chopped 3 cloves garlic minced
  • 4.5 teaspoon worcestershire sauce, 3/4 teaspoon each thyme and basil, spinkle of black pepper, 1 bay leaf
  • 1 can petite diced tomatoes, undrained and 1 can unsalted beef broth(kitchen basics)
  • Optional:  2 Sweet potatoes or baking potato cut into bite size pieces


  • Layer in veggies, then meat and spices, tomatoes and broth in crock pot. Cook on low 8-10 hours
  • Remove beef and veggies, keep warm. Increase heat to high and blend ½ c water with ½ c arrowroot powder in a small bowl until smooth. Add ½ c of crock pot liquid mix well then add to crock pot cook 15 minutes until thickened. Add meat and veggies back to pot, turn to  low and serve

Sweet Potato with Tuna Broil

  • 1 can tuna (wild caught)
  • 1-2 sm to med sweet potatoes
  • ¼ cup organic skim mozzarella cheese
  • Cook sweet potatoes same day or ahead of time
  • Mix tuna w/ sweet relish, pepper
  • Slice each  sweet potato, cover with ½ tuna and ½ the cheese broil until cheese melted.

 Classic Stuffed Peppers (Bear, Deer & Tiger)

Makes 4-6 servings
5 bell peppers (mix/match colors!)
1 lb. grass-fed/finished ground beef or turkey or chicken
1 large sweet onion, diced
8 oz. sliced and diced mushrooms
3 medium tomatoes, diced
3 oz. tomato paste
1 Tablespoon minced garlic

Preheat oven to 350 degrees.

Cut the top of each bell pepper about one inch from the top and remove seeds in the center. Add the bell peppers in a boiling pot of water for 4-5 minutes until tender. Drain and set aside to cool.

In a large pan on medium heat, saute your chopped onions and mushrooms for roughly 5 minutes until browned. Add beef and stir until lightly browned, not fully cooked. Reduce heat to low and then add the minced garlic, tomato paste, and diced tomatoes, and stir thoroughly.

In a medium-sized baking dish, line up your peppers so they are standing upright. Fill in your bell peppers with the meat and vegetable mixture. Add 1/3 cup of water to the bottom of your baking dish. Place in oven and bake for 35-40 minutes (or even longer depending on how tender you like your bell peppers). Enjoy!

(recipe courtesy of the Caveman Gourmet)

Paleo Maple Chicken (Bear & Deer)


2 tsp of olive oil
2 boneless skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
1/4 cup + 2 tbsp of chicken broth
1/4 cup pure maple syrup
1 tsp fresh thyme, chopped
2 cloves of garlic, sliced thinly
1 tbsp apple cider vinegar
1 tbsp stone-ground mustard


Pre heat the oven to 400 degrees.

Heat the oil in a large OVEN PROOF skillet over medium high heat. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the pan, and cook for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate. Add the broth, syrup, thyme, and garlic slices to the pan; stir until well combined then add the mustard and vinegar, making sure to scrape the pan to loosen any browned bits.

Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate. Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through.

Remove the skillet from the oven and let the meat rest for 5 minutes before slicing and serving along with the extra sauce/glaze on the side.

Beef with Broccoli Stir Fry (Tiger & Bear)


  • In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  • Add beef and toss.
  • In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired texture; remove and keep warm.
  • Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  • Return beef to pan.
  • Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  • Cook and stir for 2 minutes. Serve immediately.

Chocolate Chili (Bear & Tiger  *Deer – if use ground turkey)

2 tablespoons olive oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef (grass fed/finished)
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa powder
1 teaspoon ground allspice (if you do not have this use ½ tsp cinnamon and ½ tsp nutmeg)
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/vegetable broth(I prefer market basket Veg stock brand because there is no MSG)
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.

Homemade Salad Dressing

  • ½ c apple cider vinegar
  • 1tbls dijon mustard
  • ¼ tsp dried thyme
  • 2 TBL EVOO
  • salt and pepper to taste
  • Shake to mix and serve.