Balsamic Brussel Sprouts

I will preface this recipe by saying that these brussel sprouts are peppery. Like very peppery. If that’s not your thing, start with 1 teaspoon of pepper. You can always add more, but once it’s been added, there’s little you can do. 

1 tbsp bacon fat (or cooking fat of choice)

2 lbs brussel sprouts, trimmed and halved

1 tbsp pepper

1 tsp sea salt (plus more to taste if necessary

1/2 tsp each granulated onion, granulated garlic

3 Tbsp balsamic vinegar

Prep your brussel sprouts.

Heat 1/2 the cooking fat in a pan (I accidently used it all at once, but you should split it. Do as I say, not as I did).

Add your prepped brussel sprouts and sprinkle with sea salt and pepper.

Allow to heat over low-medium heat for a few minutes. Do not disturb.
When the brussels at the bottom start to brown, stir them around and redistribute. Add the remaining cooking fat. 

Let sit for a few more minutes. 

Deglaze with balsamic vinegar and turn off heat. 

Let brussels sit for a minute, then check flavor and adjust seasonings to taste. 

Bison Meatballs

As a former vegetarian, I can honestly say I never thought I’d be a bison eater. It’s a game-changer. Tastes really good, less fat, and a higher protein content. It’s way more macronutrient friendly 🙂
So these bison meatballs are a great base. Just swap out the parsley and seasonings with other ingredients to make these meatballs fit whatever side dishes you’re making. 

Asian meatballs? Add sesame oil, cilantro, and ginger instead. Try pineapple, chile flakes, and coconut aminos.

Mexican meatballs? Add cilantro, cumin, mint, oregano, and chile powder. 

Bison meatballs

2lbs ground bison

2 cloves garlic, minced

1 shallot, minced

1 whole bunch of parsley, minced

1 egg white

1 Tbsp ground black pepper

1 tsp paprika

1 tsp Italian seasonings

1 tsp sea salt

1 tsp Flavorgod Everything Seasoning
Combine all ingredients in a large mixing bowl. 

Form meatballs and place on a large pan. 

  Cook on medium heat (or finish them off in the oven). Flip the meatballs 1-2 times to cook evenly. 

Serve with veggies of your choice. We did asparagus, but mashed sweet potatoes or cauliflower would be great. 


Oh, hi! And paleo pancakes

Oops! Omg, it’s been a little while! So sorry, but we’ve been busy with, well, life.

Danny and I finally went on our honeymoon in Playa del Carmen, Mexico (about one hour south of Cancun). We stayed at the Occidental Grand Xcaret, and wow. It was an open, airy hotel in the middle of a jungle, basically. 

We stayed around the resort, mostly. The two excursions we decided to do were swimming with dolphins and a trip to Xel-Ha. The dolphins were obviously adorable and it was fun, but at $40/picture, I have no proof we did it. You’ll just have to take my word for it. 

Now, Xel-Ha. So. Much. Fun. It was an all-day eco-adventure park. We snorkeled, cliff dived (cliff dove?), and zip-lined. We added the scuba (totally worth it!). We got to lounge around in hammocks and sit in inner tubes in a giant lazy river. Plus, all meals, drinks, and snacks are included in the admission! I highly recommend Xel-Ha.



So now we’re back to reality 😦

Anyway, I made pancakes today. Actual pancakes. They normally don’t pancake. They normally pan-scramble. 

So here (makes about 6 mini-pancakes):

1 banana (mine was about 125g)

1 large egg

2 egg whites

1 heaping Tablespoon of coconut flour

1/2 tsp vanilla extract

1/2 tsp ground cinnamon or pumpkin pie spice

*pinch* of sea salt

Cooking fat

Add all ingredients (except cooking fat) to blender and give it a whirl. If batter is too thin, add a tiny bit more coconut flour.

Preheat your griddle or pan with your cooking fat.

Pour batter directly onto grill from blender (less dishes/less mess) and form mini-pancakes. 

When you begin to see little bubbles, flip. 

Repeat as necessary.

Top with honey, maple syrup, fruit, or whatever you want!