Archive for bison

Autumn Favorites: More Paleo Lovers Recipes

autumn favorites paleo

We had a rainy fall weekend here in NC, which is one of my favorite types of weather! We went on two long runs with our dogs and I finally got to whip up one of my favorite fall recipes: Bison & Acorn squash Chili. My recipe was featured on Mind Body Green this year, so go on over and check it out on my favorite health blog.

We were supposed to go apple picking this weekend, but our outing and my paleo apple bread got rained out. Instead, I whipped up some Paleo Pumpkin-Banana/Peach bread with the 8 brown bananas I had frozen over the last several months. I went a little crazy with the cinnamon, nutmeg, and ginger, but this definitely tastes like fall, so I recommend to all! This is my own recipe, and if you haven’t noticed, I like to keep it simple with the measurements and ingredients. We are not all Chefs out there and I don’t think that arrowroot powder or palm and coconut sugars benefit my digestion. So if you ever have questions  about steps or ingredients because of my focus on simplicity, please comment! I will respond quickly!

Autumn favorites Paleo


1/2 cup Almond Flour
1/2 cup Coconut Flour
1 teaspoon Baking Soda
Lots of pumpkin pie spice or: cinnamon, nutmeg, clove, and ginger
3 eggs
1/4 cup maple syrup
1/3 cup melted butter
1/2 cup organic pureed pumpkin
3-4 ripe bananas or peaches ( I made a loaf with each and left out maple syrup with peaches)
* Walnuts would be excellent in this bread! I just have an allergy 🙂


  1. Preheat oven to 350 degrees
  2. Mix your first 4 ingredients in a bowl (dry ones)
  3. Mix your last 5 ingredients 9wet ones) in a separate bowl until smooth
  4. Combine all ingredients into one bowl and mix until all is incorporated evenly
  5. Pour into bread pan and bake for 35-45 minutes.
    Disclaimer: Traditionally, this should take 45, but I have a hot oven and take everything out early! Know thy Oven!! And know thyself: I like REALLY moist bread that falls apart.

Bison Chili with Avocado

bison chili with avocado

You can read all about my passion for bison chili and reasons that it is better for you in burger or chili form than ground beef in my article on Mind Body Green.

Acorn squash isn’t quite in season yet, so I used the last of my summer squash and zucchini for this recent addition to the foods I’m freezing for my Whole 30 Challenge starting next week!

Additional ingredients? Aromatics: celery/carrots sauteed in ghee go into any chili I make, and I threw in some of the gorgeous hot and sweet peppers I got from my CSA.

Chili is all about generous seasoning, so I do healthy shakes of my garlic salt, cayenne, turmeric for health, and chili pepper. Most people like onions in their chili but they often cause bloat and are hard on digestion (FYI)

Finally, you have to mix in a large can of organic tomatoes, such as this from Trader Joe’s, 1 can of black beans, and a can of your broth of choice (beef, chicken, vegetable) I just do whatever I have on hand, which happened to be beef this time.

I like to garnish my Chili with several avocado slices and/or jalapenos! What do you guys think?