Spicy Bacon Deviled Eggs

Ingredients:

• 6 eggs
• 1/2 avocado
• 4 slices of bacon well done
• 1 1/2 T bacon fat
• 1 1/2 T coconut oil
• 1 T Franks Red Hot Sauce
• 1/2 tsp sea salt
• 1 tsp ground mustard
• 1/2 tsp black pepper
• Paprika

Directions:

1. Boil eggs to well done
2. Once eggs are done and cool remove shell
3. Cut eggs in half placing yolk in bowl
4. Place egg halves on plate
5. Dice 1/2 avocado placing in bowl
6. Add bacon fat, coconut oil, hot sauce, salt, ground mustard, and black pepper
7. Throughly mix until creamy
8. Scoop mixture into egg yolk area
9. Sprinkle with paprika

Smoky Bacon Stuffed Avocado

Ingredients:

• 2 avocados
• 4 strips of bacon
• lemon juice
• 1 T coconut oil
• 1/2 T balsamic vinegar  
• 1 tsp almond meal
• 1 tsp minced garlic
• 1 tsp ground mustard
• 1/2 tsp chipotle chili pepper powder
• Smoked Paprika

Directions:

1. Cook bacon to well done
2. Cut avocados in half removing the pit
3. Rub lemon juice over avocado meat
4. Crumble 1 slice of bacon in eat avocado pit
5. In sauce pan add coconut oil, balsamic vinegar, almond meal, garlic, mustard, and chipotle chili pepper powder
6. Heat until ingredients thicken, avoid boiling
7. Pour mixture over bacon crumbles
8. Sprinkle Smoked paprika over avocado
9. Let avocado rest allowing the mixture to cool

Buffalo, Beef, and Bacon Meatballs

Ingredients:

• 1 lb ground buffalo
• 1 lb ground grass fed beef
• 4 slices of bacon
• 1 egg
• 1/2 cup almond meal
• 1 tsp sea salt
• 1 medium onion
• 1 shallot
• 4 garlic cloves 
• 3 tsp italian spice
• 3 tsp oregeno
• 1 tsp ground mustard
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• Franks red hot sauce

Directions:

1. Heat oven to 350 degrees
2. Slice bacon into tiny pieces place in food processor
3. Dice onion, shallot, and garlic add to food processor
4. Add italian, oregano, mustard, white pepper, and black pepper to food processor
5. Add egg to food processor
6. Process until throughly mixed
7. In a bowl combine beef, buffalo, and contents from food processor mixing by hand.
8. Once mix roll into 16 1/4 lb balls.  
9. If desired dash a bit of hot sauce on top.
10. Place in oven for 35-45 minutes or desired internal temp.

Sweet n Spicy Pecans

Ingredients:

• 3 cups of pecans.
• 1/2 cup sugar (Can use brown sugar as well)
• 2 tsp  chili powder
• 1 tsp red pepper powder

Directions:

1. Rinse pecans in bowl with warm water.  
2. Drain water from bowl leaving pecans damp.
3. Mix sugar and spices in separate bowl until thoroughly mixed.
4. Drain remaining water from pecans then mix in the spice mixture.
5. Lay flat out on baker sheet covered in aluminum wrap.
6. Bake at 350 for 30 minutes or until sugar has melted but before it starts to caramelize. 
7. Remove from oven and let it cool in the pan.  

Sweet n Spicy Bacon Twists

Ingredients:

• 2 packages of thin center cut applewood or cherrywood smoke bacon (8-10 slices).
• 1/2 cup brown sugar (dark)
• 4 tsp  ground mustard powder
• 1 tsp  smoked paprika
• 3/4 tsp chipotle powder
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon

Directions:

1. Combined brown sugar and spices
2. Rub both side of the bacon
3. Twist the bacon to about pencil size and place on a bakers rack in a baking pan
4. Bake at 350 for 30-40 minutes.  (Depend on how well done)

          Note: The brown sugar at the bottom of the pan may burn a bit

Blueberry Pork Loin

Ingredients:

• Pork loin/Pork Chops 
• 1 tbs olive oil
• 2 tbs garlic powder
• 1 tsp sea salt
• 1 tsp ground black pepper
• 1/2 cup fresh blueberries
• 1/2 onion
• 1/2 cup of apple cider vinegar 
• 1 tsp honey
• 1/2 tsp ground thyme
• 1/2 cup of water

Directions:

Pork loin:

1. Heat oven to 400 degrees.
2. Apply a thin coat of olive oil to baking dish
3. Coat pork loin with mixture of 1/2 tbs of olive oil, garlic powder, sea salt, and pepper
4. Place in oven for about 30 minutes.  (Meat should be around 155 degrees)

Blueberry Sauce:

1. Heat sauce pan with 1/2 tbs of olive oil
2. Finely chop onion and place in hot pan
3. Once golden brown add apple cider and water stirring well
4. add honey and thyme continuing to stir well
5. add fresh blueberries
6. Simmer sauce until blueberries dissolve
7. Once sauce has thickened remove from heat.  

Server slices of pork loin with blueberry sauce.  

Avocado Cream Asparagus wrap

Ingredients:

• 6 serving sizes of Asparagus
• 6 slices of Prosciutto
• 2 Avocados 
• 1 tbs Olive Oil
• 1/2 Lemon
• 1 Lime
• 1/2 tsp of chipotle powder 
• 1/2 tsp of pepper (red, white, or chili powder)
• (optional 1 TBS of sriracha chili sauce)

Directions:

• Avocado Cream:

1. Remove avocado skin and seed.  Blend until creamy.
2. Zest lemon and lime before juicing.
3. Add olive oil, lemon juice, and lime juice while blending (Add optional hot sauce)
4. Add zest, chipotle powder and pepper blending well.

• Asparagus  Wrap:

1. Heat oven to 400 degrees
2. In a baking dish coat with a bit of olive oil
3. On cutting board lay out prosciutto
4. Coat top side with a generous amount of avocado cream
5. Put bundle of asparagus (bunch of 20 thin stalks in picture) on right side
6. Roll until fully wrapped.  Place end side on the bottom of baking dish.
7. Repeat 3-6 five more times
8. Place baking dish in oven for about 20-30 minutes.
   Time will vary depending on thickness of asparagus, watch the asparagus tips.
   Remove when tips are golden to dark brown.

Spaghetti Squash Piccata

Ingredients:

• 1 medium Spaghetti Squash
• 8 oz baby Bella mushrooms
• 5 TBS Olive Oil
• 4 TBS Lemon Juice
• 3 TBS capers with juice
• 1/4 cup of water/chicken stock
• 2 cloves of garlic
• 1 tsp black pepper

Directions:

• Piccata Sauce:

1. Heat up 1 TBS of olive oil in pan
2. Saute garlic
3. Reduce heat and add mushrooms
4. Once mushrooms are brown add remaining oil, lemon juice, water, capers, and black pepper. 
5. Simmer 10 - 15 minutes

• Spaghetti

1. Cut 3-4 slits in squash
2. Cook in microwave for 15-20 minutes on 50% power (Outside should be soft)
3. Split in half (Be careful very hot)
4. Scoop seeds out
5. Spoon out the inside squash into bowl
6. Pour Piccata Sauce over and toss.  

Caribbean Jerk Pork Loin

Ingredients:
    Jerk Rub

• 2 zest lime 
• 1 tbs Coriander 
• 1 tbs ground ginger 
• 1 tbs garlic powder 
• 1 tbs onion powder 
• 1 tbs dried cilantro 
• 2 tsp pepper 
• 2 tsp salt 
• 1/2 tsp thyme 
• 1/2 tsp cinnamon 
• 1/2 tsp allspice 
• 1/2 nutmeg 

    Main

• 2 tbs olive oil
• Left over rub 
• 1 yellow onion minced
• 4 gloves of garlic minced
• 2 lime juice 
• 1-2 cup(s) broth (beef, chicken,veggie, or water) 
• 3 lb pork loin shoulder

Directions:

1. Combined rub ingredients
2. Generously rub pork loin with rub
3. Heat olive oil in pan and sear pork loin on all sides
4. Combine 1 cup of broth, onion, garlic, lime juice, and left over rub in crockpot
5. Once seared place pork loin in crock pot
6. Add second cup of broth to about half up pork loin.  
7. Cook 6-8 hours on low

Chocolate Ice Cream with Raspberries

Ingredients:

• 14 oz can of Coconut Milk
• 6 Tbsp of honey
• 3 Tbsp of Cocoa powder
• frozen raspberries

Directions:

1. Mix coconut milk, honey, and cocoa powder in mixing bowl
2. Put mixture in ice cream maker
3. Wait 25-30 minutes
4. Serve in bowl with 1/2 cup of frozen raspberries

Southwest Turkey Burger

Ingredients:

• 2 lbs Turkey
• 1/2 red onion minced
• Poblano pepper minced
• Red bell pepper minced
• 2 tsp cumin
• 1 tsp red pepper
• 1/2 tsp black pepper
• 1 tbs oil

Directions:

1. Mix ingredients in bowl
2. Press into 6 to 10 patties
3. Heat oil in pan
4. Cook burgers 7-10 minutes per side until done.

Note:

Goes well with spicy slaw

Spicy Slaw

Ingredient:

• 1 bag Publix shredded green & purple cabbage with carrots
• 4 tbsp stone ground mustard
• 2 tbsp olive oil
• 2 tsp lime juice
• 2 tsp cumin
• 1 tsp crushed red pepper
• 1/2 tsp black pepper

Directions:

1. Mix mustard, olive oil, lime juice, crushed  red pepper, and black pepper in bowl well.
2. Stir in 1 cup of shredded cabbage
3. Serve

Twice Baked Sweet Potato

Ingredients:

• 3 medium sweet potatoes
• 6 strips of bacon
• 4 TBS olive oil
• 1 cup of fresh basil
• 1 TBS lime juice
• 1/4 cup of dry roasted almonds
• 1/4 tsp black pepper

Directions:

1. Bake sweet potatoes at 475 until soft.  (~35 minutes)
2. Remove from oven to cool
3. Dice raw bacon and cook in pan
4. Split sweet potatoes in half and spoon out center making sure not to break the skin.
5. Mash the sweet potato with the bacon in pan. (No need to drain bacon fat)
6. In a food processor blend basil, almond, pepper, lime juice, and olive oil
7. Mix pesto in sweet potato & bacon mash still in original pan.
8. Fill sweet potato skins back up
9. Bake at 475 for 15 minutes or until top is browned.

Mustard Glaze Pork Loin

Ingredients:

• 4 thick cut pork loin/chops
• 1/3 cup of olive oil
• 1 lemon
• 4 garlic cloves
• 2 TBS stone ground mustard
• 1/2 tbps black pepper
• 1 tbps of sage

Directions:

1. In bowl mix olive oil, mustard, black pepper, and sage
2. Mince garlic and add to bowl.
3. Zest lemon to the bowl.
4. Juice the lemon to the bowl and mix well.
5. Place pork in baking dish
6. Cover with marinate and let it soak for 2 or more hours in refrigerator.
7. Remove from refrigerator an hour before inserting in oven.
8. Set oven to 475
9. Bake for 20-30 minutes until internal temp is about 160

Sweet potato chips

Ingredients:

• 1 sweet potato
• 2 oz of olive oil
• 2 tbs of ground black pepper

Directions

1. Heat oven to 355
2. Peel sweet potato and cut in half
3. With mandolin slice sweet potato in then slices
4. In bowl toss slices with olive oil and pepper
5. Lay slices on baking sheet with no overlap
6. Bake for 20-25 minutes or until dark brown

Honey Mustard Burgers

Ingredients: 

• 1 lb of grass fed ground beef 
• 2 oz of honey
• 2 oz of Dijon Mustard
• 1/2 tsp of black pepper

Directions:

1. Mix ingredients in a bowl with hands
2. Make three patties
3. Grill to liking 

Curry Meatballs

Ingredients:


        Meatballs

• 1 lb of grass fed beef
• 1/2 yellow onion diced
• 2/3 cup of almond flour/meal
• 2 eggs
• 2 tbsp curry powder
• 2 tbsp garam masala
• 1/2 tbsp ginger
• 1/4 tbsp cinnamon
• 1/4 tbsp sea salt
• 1/4 tbsp white pepper 
• 2 TBS olive oil

       Curry sauce

• 1 can of coconut milk (16 oz)
• 1 cup of chicken broth
• 1/2 yellow onion diced
• 5 tbsp of curry powder
• 2 tbsp of garam masala
• 1 tbsp of ginger

Directions:

1. Mix meatball ingredients except olive oil.  
2. Form balls.
3. Add oil to pan placing balls and onions from sauce section in pan.
4. Cook meatballs and onion until browned. (3-4 minutes)
5. In separate bowl mix sauce ingredients.  
6. Once mixed thoroughly add liquid to pan.  
7. Bring liquid to boil.
8. Reduce heat and simmer for 5-8 minutes. 

Kale Salad

Ingredients: 

• 1 bunch of Kale
• 4 TBS of olive oil
• 4 TBS of lemon juice
• 1 TBS of ground mustard
• 1 tbs of black pepper

Directions:

1. Wash the Kale removing the center stalk
2. Tear into bite size pieces
3. In bowl whisk olive oil, lemon juice, mustard, and pepper.
4. Add kale to bowl and toss well.

Kale chips

Ingredients:

• 1 bundle of Kale
• Olive Oil
• Sea salt grinder
• Pepper grider

Directions:

1. Preheat oven to 355
2. Cut stem out of the kale
3. Cut into 2-3 inch squares
4. Lay out on cookie sheet on parchment paper
5. Drizzle with olive oil
6. grind salt and pepper over top
7. Bake for 12-15 minutes
8. Turn off oven and crack.
9. Leave chips in for 5-10 minutes 

Sweet Potato Hash

Ingredients:

• 2 sweet potatoes
• 1 granny smith apple
• 2 TBS canola oil
• 1 yellow onion
• 1 TBS cinnamon
• 2 cups of water

Directions:

1. Peel and dice onion, apple, & sweet potatoes
2. Heat oil in pan.
3. Cook apples and onion until onion is brown
4. Once brown add sweet potatoes
5. Cook until slightly browned (3-4 minutes)
6. Add 2 cups of water and cover
7. Cook until potatoes are desired softness. (May need to add more water.)
8. Once all of water is gone add cinnamon and stir.  
9. Continue to stir over heat for 1-2 minutes.
10. Remove and let cool to taste.