30 Days of Recipes and Meal Plans

© All material copyright 2013 by George Bryant, Abel James and Brainfood Productions.
ALL RIGHTS RESERVED. No part of this document may be reproduced or transmitted in any form
whatsoever, electronic or mechanical, including photocopying, recording, or by any
informational storage or retrieval system, without expressed, written and signed permission
from the authors.

Here’s What Customers Are Saying about Our Recipes
“These guys really know what they are talking about! They have some fantastic recipes in here -‐
and they aren't all limited to breakfast time. I love making Caveman Crunch bars to take with
me on flights, or hikes so that I have a portable, healthy option when I get hungry. And don't
even get me started on the blueberry mango muffins -‐ seriously people! Buy this, and make the
recipes! I think my favorite part is that it is pretty tough to screw them up :) If you don't have a
component of the recipe on hand, try throwing in something similar!”
-‐ Vanessa Christensen
“In my practice, people are always asking me what I eat for breakfast or what to eat instead of
eggs. Well, here is the perfect recipe book for alternative breakfast ideas! The recipes are laid
out well and are easy to follow.”
-‐ Susan McCauley
“I refer all my clients to Civilized Caveman Cooking for invaluable REAL food recipes. He covers
all the bases of cooking and makes it look irresistible. An amazing chef, gifted photographer,
proud marine, and a beautiful person inside and out.”
-‐ Health Coach Penny
“Around March of 2011 I stumbled across Civilized Caveman Cooking Creations and George
literally changed my life.
Here was a regular guy like me who presented killer recipes that were simple, straight forward,
and most of all fantastic to eat. I literally learned to cook by eating my way through his recipes
and I dropped about sixty pounds in the process. On top of that, George’s optimism and
compassionate nature truly are contagious.
With his recipes and exercise I built a better body… but by knowing him and trying to follow his
example George built me into a better person.”
-‐ Chad Potteiger
“I have followed George Bryant for awhile and his recipes have never disappointed... so far I
have made the jalapeno dijon chicken and it was so amazingly good that a dinner party helped
me inhale it in no time. And what's better than chicken fresh off the grill? Cold leftover chicken
-‐ yes it's that good!
I love that the recipes don't call for crazy and weird ingredients, the ingredients lists are short
and there isn't a ton of prep or cook time involved in a lot of the recipes. George has a way of
combining flavors I never thought to and I love that. This ebook is more than worth the price
tag, trust me! (oh, get the other ones too.. I have them all!)”
-‐ Tonja Field
“George's recipes almost literally saved my life. I started the diet with very little idea of how to
cook, and was terrified of using the oven or anything other than my microwave and a skillet for
scrambled eggs. George's recipes were approachable and easy to understand. He has a knack
for creating delicious, flavorful recipes using basic ingredients and simple methods.
Since discovering the Civilized Caveman, I've learned to make meatloaf and roasted squash and
burgers, and the occasional paleo treat. The food processor is no longer a baffling contraption,
but a go-‐to timesaver. I love all the burger variations in this cookbook, and the pulled pork is
weekly staple. As I write, a bacon meatloaf is finishing in my oven. I can't imagine how I could
have sustained this lifestyle without George's easy, convenient but delicious recipes. Give this
book a chance. You won't regret it.”
-‐ Vicki Hsu
“Sometimes I hear people (including my husband) say how bored they are of the same thing
over and over...beef and pork, beef and pork...but with the recipes in this book, I can make
things for myself (and others if they give into the aroma) the most delicious beef and pork
recipes that aren't boring or the same! One other thing, they're pretty hassle free! Try out
things like meatza (yes, it's 'pizza' without grains...I'm telling you, with this, you won't even
realize there's no icky ingredients like grains) and some darn tasty pork chops (which I will be
making this week)! Give this book a whirl! You're body, mind, and maybe even your friends and
family will thank you!”
-‐ Rachel Flowers
“This is definitely a necessity. We all get into a rut once in awhile with our meal planning and
these recipes add variety to your dinners. The burgers are fantastic and the bacon meat loaf is a
great twist to the average meat loaf.”
-‐ Shelly Jurgensmeyer

A Note from George and Abel
George wasn’t always an A-‐list cook.
Back in his bodybuilding days, he would boil chicken and eat it plain.
Gross.
So George swore that he would never eat boring chicken again. And thus, these mouth-‐
watering recipes were born.
It is essential that you get a little creative in the kitchen. Our ultimate hope is that you use
these recipes as a launching pad so that – eventually – your courage in the kitchen will
eliminate the need for recipes altogether. Abel calls it “planned obsolescence.” In the end, we
want you to be your own kitchen guru.
Before we dive in, we want to share our #1 secret to success in cooking: the ABSOLUTE worst
thing that could happen is that your food will taste like crap. And luckily, if you're a quick-‐
learner, you'll never make that same mistake again.
That's it.
The million dollar secret to cooking: be fearless and enjoy the process. Your love and
enjoyment of food will come through as long as you enjoy it. If you stress and doubt yourself, it
will show in your food.
So put a smile on your face, make food you love, and get to cooking.
We hope our ebooks help you cook your way to a happier and healthier life. Thank you for
always being so supportive and enjoy!
Praise Bacon,
George and Abel

Table of Contents

Eggs Benedict over Savory Waffles
Hollandaise Sauce
Breakfast Sausage
Coconut Pancakes with Raspberry Reduction
German Apple Pancakes
Pumpkin Cranberry Scones
Pumpkin Spice Latte
Holiday Lara Bars
Chocolate Caveman Crunch Bars
Zucchini Breakfast Casserole
Cluck-‐Moo Breakfast Sausage
Purslane Scramble
Caveman Crunch Bars
Cranberry Orange Scone
Mixed Berry Fruit Cake Bars
Simple Sweet Scramble
Pumpkin Pancakes
Tomato Frittatas
Tropical Scramble
Strawberry Salsa
Sweet Potato Scramble
Coconut Griddle Cakes
Pizza Muffins
Chirimoya Muffins
Blueberry Mango Muffins
Blackberry Banana Muffins
Strawberry Mango Muffins
Honey Muffins
Avocado Fruit Parfait
Blueberry Coconut Chocolate Chip Scones
Coconut Cake Bread with Chocolate Frosting
Cinnamon Swirl Banana Cake
Pumpkin Cake with Cinful Frosting
Pumpkin Pie Muffins
Apple Pie Caveman Bars
Caveman Crunch

LUNCH RECIPES
Bacon Wrapped Franks with Spicy Relish
Bacon Bison Butternut Squash Chili
Bacon Beef Butternut Squash
Apple Dijon Burgers
Southwestern Burgers
Almond Jalapeño Burgers
Honey Mustard Burgers
Stir Fry Beef Salad
Tomato Balsamic Spatchcocked Chicken
Jalapeño Dijon Grilled Chicken
Pumpkin Chicken Chili
Cannibal Pasilla Peppers
Lime Grilled Chicken
Almond Strawberry Stuffed Chicken Breast
B.O.A.R.S. Stuffed Chicken Breast
Bacon-‐Wrapped Stuffed Chicken Breasts
Berry Bird Burgers with Strawberry Salsa
Strawberry Salsa
Rosemary Lemon Grilled Chicken
Caveman Casserole (Shepherd’s Pie)
Grilled Buffalo Shrimp
Homemade Italian Seasoning Blend

DINNER RECIPES
Sage and Cinnamon Chicken
Pumpkin Spice Chicken Cacciatore
Balsamic Grilled Chicken and Sundried Tomatoes
Rosemary Lemon Roasted Chicken
Lemon Dijon Grilled Chicken with Mango Couscous
Mango Cauliflower Couscous
Grilled Chicken Satay
Macadamia Nut Crusted Mahi-‐Mahi
Garlic Shrimp Scampi
Coconut Shrimp with Sweet and Spicy Pineapple Sauce
Creamy Baked Scallops
Avocado-‐Stuffed Burger
Top Sirloin Kabobs
Grilled Rib Steak
Hickory Smoked Beef Brisket
Fire-‐Roasted Bacon Meatloaf
Beasty BBQ Sauce
Bacon Beef Burgers
Spaghetti with Roasted Red Pepper Sauce
Ginger Sirloin with Strawberry Salsa
Monster Meatza
Paleo Meatloaf
Baked Swiss Steaks
Grilled Rib Steak with Kerrygold
Homemade Mayo
Grilled Porterhouse with Sweet Onion Reduction
Beast Burgers
Triple Protein Burgers
Creole Sirloin with Romesco Sauce
Romesco Sauce
Grilled Ribeye with Spaghetti Squash Sauté
Southwestern T-‐bone
Mediterranean Marinated New York Sirloin
Herb Crusted Ribeye
Caveman Sirloin Steaks
Honey Baked Ham with Spiced Apples and Peaches
Smoked Avocado Lime Pork Chops
Smoked Baby Back Ribs with Blackberry BBQ Sauce
Caveman Rub
Beasty Country-‐Style Pork Ribs
Pork Chops and Applesauce
Bacon-‐Wrapped Grilled Pork Chops with Citrus Drizzle
Bacon-‐Wrapped Rabbit Loin

30-‐DAY FAT-‐BURNING MEAL PLAN
WEEK #1 Breakfast Lunch Dinner
Monday Cluck-‐Moo Berry Bird Burgers Sage and

Breakfast Sausage with Strawberry Cinnamon Chicken
Salsa
Tuesday Apple Pie Lime Grilled Sage and

Caveman Bars Chicken Cinnamon Chicken
Wednesday Pumpkin Pie Jalapeño Dijon Grilled Chicken

Muffins Grilled Chicken Satay
Thursday Simple Sweet Honey Mustard Sage and

Scramble Burgers Cinnamon Chicken
Friday Tropical Scramble Stir Fry Beef Salad Lemon Dijon

Grilled Chicken
with Mango
Couscous
Saturday Tomato Frittatas Bacon Bison Creamy Baked

Butternut Squash Scallops
Chili
Sunday Sweet Potato Bacon-‐Wrapped Avocado-‐Stuffed

Scramble Stuffed Chicken Burger
Breasts

Monday Coconut Griddle Southwestern Top Sirloin Kabobs

Cakes Burgers
Tuesday Breakfast Sausage Bacon Wrapped Baked Swiss Steaks

Franks with Spicy
Relish
Wednesday Coconut Pancakes Grilled Buffalo Ginger Sirloin with

with Raspberry Shrimp Strawberry Salsa
Reduction
Thursday Eggs Benedict over Almond Jalapeño Grilled

Savory Waffles Burgers Porterhouse with
Sweet Onion
Reduction
Friday Tomato Frittatas Pumpkin Chicken Southwestern T-‐

Chili bone
Saturday Sweet Potato Stir Fry Beef Salad Balsamic Grilled

Scramble Chicken and
Sundried
Tomatoes
Sunday Breakfast Sausage Tomato Balsamic Sage and

Spatchcocked Cinnamon Chicken
Chicken

Monday Tropical Scramble Almond Mediterranean

Strawberry Stuffed Marinated New York
Chicken Breast Sirloin
Tuesday Caveman Crunch Caveman Smoked Avocado

Casserole Lime Pork Chops
(Shepherd’s Pie)
Wednesday Coconut Pancakes Pumpkin Chicken Triple Protein Burgers

with Raspberry Chili
Reduction
Thursday Eggs Benedict B.O.A.R.S. Stuffed Bacon-‐Wrapped

over Savory Chicken Breast Rabbit Loin
Waffles
Friday Sweet Potato Bacon Wrapped Beasty Country-‐Style

Scramble Franks with Spicy Pork Ribs
Relish
Saturday Breakfast Sausage Pumpkin Chicken Bacon-‐Wrapped

Chili Grilled Pork Chops
with Citrus Drizzle
Sunday Cluck-‐Moo Southwestern Caveman Sirloin

Breakfast Sausage Burgers Steaks

Monday Coconut Griddle B.O.A.R.S. Stuffed Ginger Sirloin with

Cakes Chicken Breast Strawberry Salsa
Tuesday Zucchini Breakfast Tomato Balsamic Grilled

Casserole Spatchcocked Porterhouse with
Chicken Sweet Onion
Reduction
Wednesday Purslane Scramble Bacon Bison Grilled

Butternut Squash Porterhouse with
Chili Sweet Onion
Reduction
Thursday Tropical Scramble Grilled Buffalo Pork Chops and

Shrimp Applesauce
Friday Breakfast Sausage Jalapeño Dijon Smoked Baby Back

Grilled Chicken Ribs with
Blackberry BBQ
Sauce
Saturday Eggs Benedict over Stir Fry Beef Salad Bacon Beef
Savory Waffles Burgers
Sunday Coconut Griddle Lime Grilled Macadamia Nut

Cakes Chicken Crusted Mahi-‐
Mahi
Monday Sweet Potato Honey Mustard Balsamic Grilled

Chicken and
Scramble Burgers Sundried
Tomatoes
Tuesday Breakfast Sausage Bacon-‐Wrapped Top Sirloin Kabobs

Stuffed Chicken
Breasts

BREAKFAST RECIPES:
Breakfast Sausage
prep time: 10 minutes | cook time: 10-‐20 minutes | servings: 4-‐6
Ingredients
1 lb grass-‐fed ground beef
1 lb ground pork
1 lb ground bison
2 tsp fresh thyme, chopped
2 tsp fresh sage, chopped
1 tsp fresh rosemary, chopped
2 tsp salt
1.5 tsp black pepper
1 tsp fresh, grated nutmeg
1/2 tsp cayenne
Process
Combine all of ingredients in a large mixing bowl. Form into 1-‐2 inch rounds. You can refrigerate
these rounds for up to 1 week, or freeze for up to 3 months.
For eating immediately, heat a skillet over medium-‐low heat. Sauté sausage until it’s brown and
cooked through, approximately 10-‐15 minutes. Serve with any food you can imagine –
breakfast, lunch or dinner. Enjoy.

Coconut Pancakes with Raspberry Reduction

prep time: 5 minutes | cook time: 10 minutes | servings: 4
Ingredients
6 eggs
8 tbsp coconut flour
6 tbsp coconut milk
3 tsp raw organic honey, melted
1/2 tsp sea salt
Coconut oil for pan
12 ounces of frozen red raspberries
1/2 cup water
1 tbsp raw organic honey (optional)
Process (Pancakes)
Combine eggs, coconut flour, coconut milk, 3 tsp honey, and salt in a medium mixing bowl and
mix well ensuring there are no lumps. Preheat a griddle to 350°F, or heat a pan on the stove
over medium heat. Grease pan with coconut oil. Spoon coconut pancake batter onto the
griddle or pan. Cook 3-‐4 minutes per side and be sure to watch them closely; they won’t bubble
like traditional pancakes, so don’t burn them.
Process (Syrup)
Place the whole bag of frozen raspberries in the blender or food processor and chop up really
small. Bring raspberries and water to a boil in a medium sauce pan. Stir continually to prevent
them from bubbling over.
After raspberries boil for 5-‐10 minutes, reduce the heat to low and get a mesh strainer ready.
Pour syrup through the strainer, pushing all the moisture through and putting it back into the
pan. Reserve the chunks of raspberry. Add honey and simmer over low heat until ready to pour
over pancakes. Drizzle syrup over pancakes and top with raspberry chunks.

German Apple Pancakes

Ingredients
6 eggs
1 cup almond milk
3 tbsp coconut oil, melted
2 tsp vanilla
2 tsp pure maple syrup
1/4 cup coconut flour
1/8 tsp nutmeg
1/2 tsp baking soda
2 tbsp coconut oil
2 tbsp raw organic honey
1 tsp cinnamon
1 tsp nutmeg
juice of 1/2 lemon
2 apples, cored and diced
handful of crushed pecans
Process
Preheat oven to 425°F. In a large bowl, whisk eggs, almond milk, coconut oil, vanilla, and maple
syrup together. In a small bowl, stir coconut flour, nutmeg, and baking soda together until well
incorporated. Mix dry ingredients into wet ingredients and beat well to combine; set aside
while you prepare the apples.
In a small frying pan, heat 2 tbsp coconut oil and raw organic honey. Stir in cinnamon, nutmeg,
and the juice of 1/2 of a lemon. Cook for 1 minute. Add apples to the pan and sauté until all
apples are nicely coated. Evenly divide the apple mixture between 8 ramekins greased with
coconut oil. Evenly divide the egg mixture on top of the apples between the 8 ramekins.
Place ramekins on a baking sheet and bake for 20 minutes at 425°F. Reduce heat to 375°F and
cook for an additional 20 minutes. Remove from the oven and sprinkle with pecans.

Pumpkin Cranberry Scones

Ingredients
2 cups almond flour
1 tsp sea salt
1 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger
1/4 cup crushed pecans
1/4 cup shredded coconut
1/2 cup pumpkin puree
1 egg
3 tbsp raw organic honey, melted
1/2 cup dried cranberries
Process
Preheat oven to 400°F. Combine all ingredients in a mixing bowl and knead together with
hands.
Press dough out on a cutting board to about 1/4 inch thickness and form two equal-‐size circles.
Cut them like a pizza to the size you want (I got 6 out of each circle).
Put the scones on a parchment-‐lined baking sheet. Sprinkle with a little more pumpkin pie spice
or cinnamon (optional).
Put baking sheet inside a larger baking sheet to prevent the bottoms from cooking too fast.
Bake in the oven for 15-‐18 minutes or until they pass the toothpick test. Remove from oven and
set on a cooling rack.
Enjoy.

Pumpkin Spice Latte

Ingredients
1 cup coconut milk (or almond milk)
1 1/2 tbsp pureed pumpkin
2-‐3 tbsp raw organic honey (optional)
2 tbsp organic vanilla extract
1/4 tsp ground cinnamon
pinch of nutmeg or allspice
1/2 cup strong coffee or espresso
coconut whipped cream (optional)
pinch of cocoa powder (optional)
Process
Brew coffee or espresso, anyway you like. In a sauce pan over medium heat, add coconut milk,
pureed pumpkin, and raw organic honey. Cook until coconut milk is bubbling and steaming.
Remove from heat and stir in vanilla, cinnamon, and nutmeg. Pour into an empty coffee cup,
filling about half way. Pour strong coffee or espresso over it. Top with coconut whipped cream
and sprinkle with some cocoa powder, if desired.
Serve with homemade Holiday Lara Bars for a cold-‐season treat.

Holiday Lara Bars

Ingredients
1 1/2 cups packed dates (240g)
6 tbsp raw almonds (80g)
1/2 tsp organic vanilla extract
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves
pinch of sea salt
1 tbsp coconut oil
Process
Place your dates and almonds in a food processor or really strong blender. I have a Ninja 1100
and it makes short work of this one. Pulse until your dates and almonds are small chunks and
transfer to a mixing bowl. Add in all remaining ingredients.
Using your hands mix well to ensure an even coating of everything. Using parchment paper,
flatten out your mixture to the size of bars you want or you can use individual ziploc bags and
form them inside the bag.
Place in refrigerator and let cool, then enjoy. I keep mine refrigerated or frozen until I want to
eat them. Good luck having them last more than a day.

Chocolate Caveman Crunch Bars

prep time: 10 minutes | cook time: 20-‐25 minutes | servings: 12
Ingredients
3/4 cup roasted almonds
3/4 cup raw macadamia nuts
1/2 cup melted coconut oil
1/4 cup raw organic honey
1/4 cup raw pepitas
1/4 cup raw sunflower seeds
1/4 cup shredded unsweetened coconut
1/2 cup cranberries
1/2 cup dark chocolate chips
2 eggs
2 tbsp cinnamon
Process
Preheat oven to 400°F. Pulse almonds and macadamia nuts in a food processor until you have
tiny chunks (you don’t want the consistency of flour, keep it rough). Transfer the mixture to
mixing bowl.
Heat coconut oil and honey in the microwave to help it blend well. Pour into the bowl with the
nuts, and add all remaining ingredients. Mix well by hand to ensure an even distribution of
ingredients. The chocolate chips should melt, making it a chocolaty-‐looking batter.
Grease a 9×9 or a 9×13 baking dish with coconut oil; spread nut mixture in the dish. Bake in
preheated oven for 20-‐25 minutes or until the center of the bars passes the toothpick test.
Remove from the oven and let cool on the counter in the pan. Once you can handle the pan
without oven mitts, refrigerate and let it cool completely. Remove from the fridge and then
slice into bars. Individually wrap in plastic wrap and leave at room temperature or store in the
refrigerator. Take them everywhere as snacks!

Breakfast Burrito
prep time: 10 minutes | cook time: 20 minutes | servings: 3-‐4
Ingredients (Coconut Flour Tortillas)

8 large egg whites
1/4 tsp baking powder
1/2 cup water
coconut oil for pan coating
Ingredients (Beef Stuffing)

8 egg yolks
1/4 cup of water
1 red onion, diced
2 jalapeños, diced (I use my seeds)
1 tomato, diced
4 cloves of garlic, minced
salt and pepper to taste
diced tomatoes for topping
Process (Coconut Flour Tortillas)

Whisk all tortilla ingredients in a bowl, making sure no lumps remain. Preheat a small non-‐stick
skillet over medium heat. Coat the pan with 1 tsp coconut oil. Pour about 3 tbsp of batter in the
pan tilting the pan to spread the batter out and get a thin tortilla. Check the bottom before
trying to flip the tortilla. If it’s not golden brown, it will rip. You need to be patient with these
and let them brown. Once golden brown, flip over and brown on the opposite side. Remove to
plate with the filling and repeat the process to finish off the batter.
Process (Beef Stuffing)

Heat a large skillet over medium heat. Combine 8 egg yolks and water in a bowl and whip well.
Place ground beef, onions, and jalapeños in the pan and cook until ground beef is cooked
through. When beef is nearing completion, add in minced garlic and season your life away with
salt and pepper.
Once beef is cooked, add whipped egg yolks and stir well. Continue to cook until all of the eggs
are cooked. Remove from heat. Lay one of the delicious coconut flour tortillas on a plate, spoon
in “burrito” stuffing, close tortilla and top with diced tomatoes.

Zucchini Breakfast Casserole

Ingredients
2 cups cooked meat, diced (leftovers work well for this)
1 zucchini, peeled using julienne peeler
1 red onion, diced
8 eggs
2 tbsp basil
Salt and pepper to taste
4-‐6 pieces of nitrate-‐free bacon
Process
Preheat oven to 350°F. Sauté onions and garlic until onions start to caramelize; turn off the
heat.
In a mixing bowl, combine eggs, cooked meat, shredded zucchini, basil, salt, and pepper; mix
well. Add in sautéed onions and garlic and stir till well combined.
Grease 9×13 inch baking dish using oil of choice (I used olive oil). Pour mixture into the baking
dish and place in the preheated oven. Cook for 30 minutes or until cooked through and it
passes the toothpick test. Brown for 3 minutes under the broiler on high, if desired. Once the
casserole is in the oven, start bacon on the stove top and cook to your preference. Cut
casserole and serve each with a slice of bacon on top.

Cluck-‐Moo Breakfast Sausage

Ingredients
1 lb ground chicken
1/4 cup almond flour
6-‐ounces tomato paste
2 tbsp Homemade Italian Seasoning Blend (page 154)
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 egg
Process
Combine all the ingredients in a mixing bowl. Using your hands, mix well ensuring an even
distribution of ingredients.
Preheat a large sauté pan or skillet over medium heat. Form your meat into patties and cook
accordingly in your skillet.
Serve with some scrambled eggs or Paleo pancakes. Enjoy.

Purslane Scramble
Ingredients
4 eggs from your local farmer, scrambled
1 white onion, sliced
1 bell pepper, color of choice, chopped
1 cup chopped purslane
1 tomato, chopped
coconut oil for the pan
1 lemon (optional)
Process
Heat sauté pan on the stove over medium heat. Sauté onions until slightly translucent. Add bell
peppers and sauté until they are slightly soft. Add purslane and chopped tomatoes, and stir
well.
After about 3 minutes, add in eggs and continue to stir well to get scramble. Continue cooking
until eggs are cooked through.
Remove from pan and plate. Drizzle fresh lemon juice over the top if you so choose.

Caveman Crunch Bars

Ingredients
3/4 cup raw almonds
1/4 cup raw pepitas
1/4 cup shredded unsweetened coconut
1/2 cup cranberries
1/2 cup melted coconut oil
1/4 cup raw organic honey
2 eggs
2 tbsp cinnamon
Process
Preheat oven to 400°F. Pulse roasted almonds and macadamia nuts in a food processor until
you have tiny chunks (not too fine; keep it rough). Transfer the mixture to mixing bowl.
Heat coconut oil and honey in the microwave to help it blend well. Add heated liquid and all
remaining ingredients to the bowl with nuts. Mix well by hand to ensure an even distribution of
ingredients.
Grease a 9×9 or a 9×13 baking dish with coconut oil; spread nut mixture in the dish. Bake in
preheated oven for 20-‐25 minutes or until the center of bars passes the toothpick test. Remove
from the oven and let cool on the counter in the pan.
Once you can handle the pan without oven mitts, refrigerate to let it cool completely. Remove
from the fridge and then slice into bars. Individually wrap in plastic wrap and leave at room
temperature or store in the refrigerator.

Cranberry Orange Scone

Ingredients
2 cups almond flour
1 tsp sea salt
1 tsp baking soda
1/2 cup dried cranberries
1/4 cup unsweetened shredded coconut
1 egg
Zest of 1 orange or to taste
Process
Preheat oven to 375°F. In a large mixing bowl, combine almond flour, sea salt, baking soda,
cranberries, and shredded coconut. In a smaller mixing bowl, mix the egg and the honey until
well blended. Add wet ingredients to the dry and mix well. Knead the dough with hands if
necessary to ensure an even distribution of ingredients. Add in the orange zest and continue to
knead to mix well.
Form dough into two circles approximately 1/4 inch thick to look like mini pizzas; they should
be about 6 inches across (or you can make fun designs like I did with the kettle bell. Get
creative and share!).
Cut each circle like a pizza into 6 or 8 slices depending on the size you want the scones. Transfer
to a parchment-‐lined baking sheet. Bake for 10 minutes or until golden brown and cooked
through. Transfer to a cooling rack and enjoy.

Mixed Berry Fruit Cake Bars

Ingredients
1/2 cup almonds
1/2 cup macadamia nuts
3 eggs
Juice of 1 lemon
16 ounces of frozen fruit (I use a mixture of blueberries, raspberries, and strawberries)
Shredded unsweetened coconut flakes to garnish
Process
Preheat oven to 350°F. Blend almonds and macadamia nuts in a food processor to very small
chunks. Mix nuts with coconut oil, eggs, lemon in a mixing bowl. Slowly fold in coconut flour
and mix well, set aside.
In a small sauce pan over medium heat, add all frozen fruit and continue to sauté until all fruit is
falling apart and you have a nice reduction. Using a potato masher, crush all the fruit in the pan
and let it cool. Combine fruit reduction with the dough mixture and mix well. Spread in an oiled
8×11 inch Pyrex dish. Bake for 30 minutes, until the top of cake is cooked but not burnt.
Remove from the oven and sprinkle the top with coconut flakes to your liking. Bake 5-‐7 more
minutes or until coconut has started to brown. Remove from the oven and let cool (I placed
mine in the refrigerator for an hour). Cut into bars and enjoy.

Simple Sweet Scramble

Ingredients
4 eggs
1 sweet potato, cubed or diced
1 jalapeno, diced
1 red onion, thinly sliced
coconut oil
Process
Heat coconut oil in a sauté pan on the stove over medium heat. Add sweet potatoes and
onions. For caramelization, keep the heat low and cover so the steam helps the process along.
Stir every couple of minutes so nothing burns or sticks to the pan. Once onions are nicely
caramelized and the sweet potatoes are soft, add jalapenos. Cook for about 5 more minutes.
Scramble eggs in a bowl and either add to the sautéed ingredients to make a scramble or cook
eggs in a separate pan to make an egg bed.
Once eggs are done, plate and top with the sweet potato sauté or if you scrambled it all just
plate. Season with salt and pepper to taste and enjoy.

Pumpkin Pancakes
Ingredients
6 eggs
6 tbsp coconut milk
3 tsp agave nectar
1/2 tsp sea salt
8 tbsp coconut flour
4 tbsp pumpkin puree
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
coconut oil to grease pan
Process
Combine all the above ingredients except the coconut oil in a medium mixing bowl. Beat by
hand with a whisk or with a blender until there are no lumps.
Add coconut oil and preheat a griddle to about 350°F or a pan on the burner to medium heat
(no different than you would cook a regular pancake).
Spoon the batter onto the griddle. They won’t bubble on the top like traditional pancakes, but
should take about 4-‐5 minutes per side (you can do the spatula test and see how well it slides
under). Once they are complete, plate and serve as is or with 100% pure maple syrup.

Tomato Frittatas
Ingredients
4 ripe tomatoes
4 pieces of bacon, cooked and diced
4 eggs
1 tbsp ghee
fresh arugula to garnish
Process
Preheat the oven to 425°F. Cut the tops of the tomatoes off. Using a paring knife, spoon or fork,
clean out the entire inside of the tomato — you want to pretty much have a tomato ramekin.
Evenly divide the diced bacon throughout the insides of the tomatoes. Scramble 4 eggs in a
bowl, or scramble them separately and place one in each tomato.
Divide the 1 tbsp of ghee evenly on top of the four tomatoes with the uncooked egg in it.
Sprinkle salt and pepper over the tomatoes to taste.
Place the tomatoes in a Pyrex baking dish, and bake for 40-‐50 minutes or until eggs are fully
cooked through. Place on a plate, garnish with some arugula and enjoy.

Tropical Scramble
Ingredients
3 eggs
1 tbsp coconut milk
coconut oil to cook
peppers of choice, I use:
1/2 red pepper
1/2 yellow pepper
1/2 green
Process
Place all 3 of eggs and coconut milk in the blender. This is important because it will give eggs an
airy consistency and taste you can’t replicate by hand. Turn the blender on low and let it blend
for about 60 seconds; it will become frothy and really light.
Heat coconut oil in a pan on medium heat; cook diced peppers until they are soft. Add in eggs
and scramble with peppers. Cook until done and plate. Serve with Strawberry Salsa.

Strawberry Salsa
Ingredients
2 cups fresh strawberries
1/2 red onion, diced
1 jalapeño diced, seeds removed
juice of 1 lime
Process
Combine all the above ingredients in a food processor and run on low until you get the salsa
consistency that you prefer.
Serve with eggs, grilled chicken or anything else you can dream up.

Sweet Potato Scramble

Ingredients
6 eggs scrambled
1/2 sweet potato, shredded like hash browns
1 tsp cinnamon
1/2 red onion diced
Process
Heat a skillet over a medium heat with either coconut oil or olive oil coating the pan.
Shred the sweet potatoes in a food processor or by hand. Once your skillet it warm, sauté the
sweet potatoes until they are done to your liking. sprinkle the cinnamon on top and mix well.
Place on plate and set aside.
Using the same pan, add a little more oil and sauté the onions until well cooked. If you haven’t
already, whisk your eggs together nicely in a bowl and then add to your onions in the pan.
Sauté until all of your eggs are scrambled through. Plate on top of your sweet potatoes and
serve.

Coconut Griddle Cakes

Ingredients
1 cup finely ground shredded unsweetened coconut
1 egg
1/2 tsp honey (optional)
coconut oil
Process
Mix the egg, honey, and coconut in a bowl until you get a nice batter; if the batter is a little dry
just add another egg and mix well.
Using a frying pan, heat a small amount of coconut oil over medium heat and cook griddle
cakes like you would a regular pancake (the smaller you make them, the easier they are to flip).
Serve with fresh-‐made syrup or eat just like it is.
Note: These griddle cakes are really dry by themselves if you over-‐cook them, so feel free to
spice them up however you see fit. I melted down frozen strawberries and blended them into
strawberry syrup. Some other options for remaining Paleo would be 100% pure maple syrup,
ghee, or a melted 100% organic raw honey.

Pizza Muffins
Ingredients
3 large eggs
2 tsp coconut oil
1 tbsp ghee
2 tbsp coconut milk
1/4 tsp salt
1/4 tsp vanilla extract
1/8 tsp oregano
1/8 tsp basil
1/8 tsp garlic powder
1/4 cup pepperoni
1/4 cup sun-‐dried tomatoes
2 tbsp yellow onion, diced
Process
Preheat your oven to 400°F. Mix together eggs, coconut oil, ghee, coconut milk, salt, and
vanilla.
In a separate bowl, mix together flour, oregano, basil, garlic powder, and baking powder. Add
your flour mixture to your egg mixture and mix until there are no lumps left.
Fold in pepperoni, sun-‐dried tomatoes, and diced onions. Evenly distribute into 7 lined cupcake
pan and bake for 15 minutes.

Chirimoya Muffins
Ingredients
2 chirimoyas, gutted
1 cup almond flour
3 eggs
1 tsp baking soda
1 tsp baking powder
juice of 2 lemons
Process
If you have never handled Chirimoyas, they are simple so don’t be intimidated. For this recipe,
treat them like you would an avocado without a pit. To tell when they are ripe, you want them
to have the same exact give as a ripe avocado.
Preheat your oven to 350°F. Cut the chirimoyas in half and use a spoon to scrape out the
insides; throw away all the black seeds. Once you have all the insides in a bowl, mash them like
you would a banana.
Add all of your remaining ingredients to the mashed chirimoya and use your hand mixer to go
to town mixing.
Evenly spread your batter between 12 muffin tins. Bake in the oven for 25-‐30 minutes or until
they pass the toothpick test. Remove from the oven, let cool, and enjoy.

Blueberry Mango Muffins

Ingredients
3 eggs
3 tbsp honey
2 tbsp coconut milk
1/4 tsp salt
1/4 tsp vanilla
1/2 cup diced mango
1/2 cup blueberries
Process
Preheat oven to 400°F. Mix together eggs, honey, coconut oil, coconut milk, salt, and vanilla.
Sift together baking powder and coconut flour, and then combine in the bowl with your wet
ingredients. Mix the batter well, and then fold in diced mango and blueberries.
Divide your batter into 9 muffin tins and bake for 20 minutes or until done.

Blackberry Banana Muffins

Ingredients
3 eggs
3 tbsp honey
2 tbsp coconut milk
1/4 tsp salt
1/4 tsp vanilla
1 banana
1/2 cup whole blackberries
Process
Sift together baking powder and coconut flour and then combine with your wet ingredients.
Mix the batter well, and then fold in banana and blackberries. Stir until the blackberries get
broken into smaller pieces and are spread throughout the batter.
Divide batter into 11 Muffin tins and bake for 20 minutes. Enjoy.

Strawberry Mango Muffins

Ingredients
3 eggs
1/4 cup coconut milk
1/4 cup + 2 tbsp coconut flour
pinch of salt
1 cup diced mango
1 cup diced strawberries
Process
Preheat oven to 400°F. Whisk eggs, melted coconut oil, and coconut milk together in a mixing
bowl. Sift together 1/4 cup coconut flour, baking powder, and salt in a separate bowl. Add the
dry ingredients to the wet, and mix well.
For the fruit, I used my food processor to dice everything up, but you don’t want to overdo it.
Make sure it doesn’t become a paste.
Add the fruit to the batter, and spread evenly between 12 muffin tins. Bake for 20-‐25 minutes
or until done.

Honey Muffins
Ingredients
3 eggs
3 tbsp honey
2 tbsp coconut oil
2 tbsp coconut milk
1/4 tsp salt
1/4 tsp vanilla
1/2 cup chopped pecans (optional)
Process
In a separate bowl, sift together baking powder and coconut flour, and combine with your wet
ingredients. Mix your batter well, and then fold in your chopped pecans (if you are using them).
Divide your batter into 6 muffin tins and bake for 15 minutes.

Avocado Fruit Parfait

Ingredients
2 haas avocados
3 tbsp cocoa powder
1 tbsp cinnamon
pinch of sea salt
pinch of cloves
6 ounces blueberries
1 banana, sliced
handful of sliced almonds
Process
Cut avocados in half, throw the seed out, and scrape the avocado into a mixing bowl. Mash in
cocoa powder, honey, cinnamon, sea salt and cloves with a fork or potato masher.
Now get out a parfait dish, ramekin, bowl, plate or whatever you are going to use for serving.
Layer banana slices on the bottom of the dish, then blueberries, then avocado pudding. Add
another layer of each, and top with sliced almonds. Serve.

Blueberry Coconut Chocolate Chip Scones

Ingredients
2 cups almond flour
1/4 tsp sea salt
1 Tsp baking soda
1/2 cup dried blueberries
1/2 cup Enjoy Life chocolate chips
1 egg
2 tbsp 100% pure maple syrup
Process
Preheat oven to 375°F. In a large bowl, combine almond flour, sea salt, baking soda,
blueberries, chocolate chips, and shredded coconut. In a smaller bowl, mix the egg and maple
syrup until well blended. Add the wet ingredients to the dry and mix well. Knead the dough
with your hands if necessary to ensure an even distribution of ingredients.
Form dough into 2 circles, approximately 1/2 inch thick. Cut each circle like a pizza into 6 or 8
slices depending on the size you want your scones.
Transfer to a parchment-‐lined baking sheet. Bake for 10 minutes or until golden brown and
cooked through. Enjoy.

Coconut Cake Bread with Chocolate Frosting

Ingredients
6 eggs
1/2 cup coconut oil, melted
1/2 tsp sea salt
1 tsp baking powder
1 cup dried blueberries
1 cup dark chocolate chips
1 tbsp vanilla
pinch of sea salt
Process
Preheat oven to 350°F. Mix together eggs, 1/2 cup oil, 2 tablespoons honey, and 1/2 teaspoon
salt. Combine the coconut flour and baking powder; gradually whisk into the batter until there
are no lumps.
Pour batter into a greased 9x5x3 inch or smaller loaf pan and bake for 40 minutes. Remove
from the pan and cool on a rack.
Meanwhile, make the frosting by melting the chocolate chips and the coconut oil together in a
small sauce pan over low heat. Add honey, vanilla, and sea salt and continue to stir until mixed
well.
Remove from the heat and place in the freezer for 15 minutes to cool. Remove from the freezer
and whisk until you get the consistency you want. Once coconut bread cake is cooled, top it
with the chocolate frosting recipe or cut the bread in half and layer it with the chocolate
frosting and then put it back together.

Cinnamon Swirl Banana Cake

Ingredients
3 mashed bananas, spotted
1 cup almond flour
3 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 banana
1 tbsp cinnamon
1 tbsp cinnamon honey (or organic raw honey + 2 tbsp cinnamon)
1/8 cup 100% pure maple syrup
1/2 cup walnuts, chopped
Process
Preheat oven to 350°F. In a mixing bowl combine 3 mashed bananas, almond flour, coconut
flour, eggs, vanilla, baking soda, baking powder, and 1 tablespoon cinnamon and mix well; set
aside. In a separate mixing bowl, combine 1 banana, 1 tablespoon cinnamon, and cinnamon
honey and mix well by hand.
Grease 8×8 inch Pyrex baking dish with coconut oil. Fold in the cake batter and spread evenly.
Drop spoonfuls of swirl mixture all over the batter. Using a butter knife, cut in the swirl
however your little heart desires. Bake the cake in the oven for about 30 minutes.
As soon as you put cake in the oven, make the candied walnuts. Preheat a dry sauté pan over
medium heat and add maple syrup and chopped walnuts. Stir frequently until the walnuts are
toasted and the maple syrup caramelizes, about 3-‐5 minutes. Remove from the heat and place
the walnuts on some parchment paper to allow them to cool. As soon as they are done and
cool (you’ll still have about 15 minutes of baking time left), pull the cake out and sprinkle
walnuts all over the top. Return the cake to the oven. When a toothpick inserted near the
center comes out clean, remove from the oven. Let the cake cool, slice, and enjoy.

Pumpkin Cake with Cinful Frosting

Ingredients
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp of baking powder
3/4 cup pumpkin puree
6 eggs
2 tsp vanilla extract
1/4 cup honey
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
1 cup palm shortening
1 tbsp vanilla extract
2 tsp cinnamon
Process
Preheat oven to 400°F. Sift coconut flour, 1 teaspoon cinnamon, nutmeg, allspice, and baking
powder together. In a separate bowl, mix pumpkin puree, coconut oil, eggs, vanilla and honey
until well blended. Add the sifted flour and spices to the pumpkin puree, and mix well. Fold in
chopped walnuts and chocolate chips and ensure an even distribution of ingredients.
Grease a loaf pan with coconut oil. Fold the batter into the loaf pan and place in the oven. Bake
for 40-‐45 minutes or until it passes the toothpick test. While the cake is baking, make Cinful
frosting by whisking palm shortening, honey, vanilla, and 2 teaspoons of cinnamon together
using a hand mixer or whisk until fluffy.
Remove cake from the oven and let it completely cool on a wire rack. Frost the top with Cinful
frosting.

Pumpkin Pie Muffins

Ingredients
2 tsp pumpkin pie spice
1/2 tsp homemade baking powder (make this by combining 1 tsp baking soda and 2 tsp
cream of tartar)
3/4 cup organic pumpkin puree
6 eggs
2 tsp organic vanilla
1/4 cup raw organic honey, melted
handful of walnuts
2 tbsp cocoa powder (optional for chocolate muffins)
Process
Preheat oven to 400°F. Sift the coconut flour, pumpkin pie spice, and baking powder together.
In a separate bowl, mix all remaining ingredients except walnuts until well blended. Add the
sifted flour and spices to the pumpkin puree mixture. Mix well and divide the batter between
the muffin pans and sprinkle with chopped walnuts.
Bake for 18-‐20 minutes or until done.

Apple Pie Caveman Bars

Ingredients
2 cups dates, pitted
1/2 cup dried apples
1/4 cup raw almonds
2 tbsp cinnamon
Process
Place dates, macadamia nuts, dried apples, and almonds in a food processor or really strong
blender (I have a Ninja 1100 and it makes short work of this one). Pulse until everything is in
small chunks. Transfer to a mixing bowl.
Add in coconut oil and cinnamon. Using your hands mix well to ensure an even coating of
everything.
Once mixed, use parchment paper and flatten out your mixture to the size that you want your
bars to be. You can also use individual ziploc bags and form them inside the bag.
Place in refrigerator and let cool. Enjoy.
Note: If these don’t taste like apple pie to you, then play with the spices; you can add some
nutmeg or cloves and mix the flavors around. The possibilities are endless but make sure you
come back and let me know what you used.
If you have a macadamia nut allergy, replace them with any nut of your choice. You can just up
the almonds. You can also roast all the nuts prior for a different flavor.

Caveman Crunch
Ingredients
1/2 cup raw pumpkin seeds
1 cup almond meal
1 cup shredded unsweetened coconut
2 cups almonds, chopped or slivered
2 tbsp unsweetened cacao powder
cinnamon to taste
1/2 cup grape seed oil (or any oil of choice, you can try coconut)
1/2 cup 100% raw organic honey
1 tsp vanilla
Process
Preheat oven to 325°F. In a large mixing bowl, combine sunflower seeds, pumpkin seeds,
almond meal, shredded coconut, almonds, cacao powder, and cinnamon and mix well.
In a separate bowl, combine oil, honey and vanilla. If needed, microwave on high for 20-‐30
seconds to help it mix better.
Pour wet ingredients over the dry seed and nut mixture, and mix well with a fork to coat. Place
on a foil-‐lined baking sheet and spread thin and evenly. Bake in the oven for 25 minutes.
Remove from the oven and stir around to ensure nothing burns; you can put it back in the bowl
and then re-‐spread it on the baking sheet, if needed. Place back in the oven for 5 minutes.
Remove and let cool to improve the taste and let it develop its crunchiness as it cools. Serve in a
bowl with some almond milk or coconut milk and enjoy.

LUNCH RECIPES:
Bacon Wrapped Franks with Spicy Relish

Ingredients
6 grass-‐fed beef franks
6 bamboo skewers, soaked in water
6 pieces of pastured bacon
1 red onion, chopped
2 jalapeños, seeds removed, chopped
4 Roma tomatoes, chopped
juice of 1 lime
handful of cilantro
Process
Preheat grill to medium. While grill is warming up, stick the beef franks on bamboo skewers.
Wrap one slice of bacon around each beef frank. Place bacon-‐wrapped franks on the grill and
be sure to cover the grill; bacon is loaded with grease and can cause some serious flare-‐ups if
left unattended. You don’t want to char the food.
Turn the franks a few times to evenly cook the bacon. While the beef franks are grilling, take all
the remaining ingredients and place them in a food processor and let it go to town until
completely blended like a relish. Salt and pepper to taste.
Pull the beef franks off when the bacon is cooked to your liking. Top with spicy relish or serve
relish on the side. Fresh Cucumber Salsa, a recipe found in my book Paleo Sides & Sauces, also
works well as a side.

Bacon Bison Butternut Squash Chili
Ingredients
1 lb ground bison (or beef)
1.5 lb butternut squash, peeled, seeded, and cubed
6 slices of bacon
1 medium red onion, diced
3 jalapeños, diced
2 cloves garlic, chopped
14 ounces organic tomatoes, diced
1/2 cup apple cider vinegar
1 tsp sea salt
1 tsp oregano
1/2 tsp cumin
1/2 tsp cayenne
Process
Preheat oven to 400°F. Mix the butternut squash and coconut oil together in a small roasting
pan and roast in the oven for 30 minutes or until tender.
Cook bacon in a large skillet over medium heat until crispy. Set aside to cool. Add the bison to
the bacon grease in the pan and cook through. Stir in the onion, garlic, and jalapeños. Cook
until the onions are translucent. Add the salt, oregano, cumin, and cayenne. Cook for a minute
while stirring.
Crumble the bacon and add it to the pan along with the tomatoes (including tomato juices), and
apple cider vinegar. Bring to a simmer and let simmer until thickened, about 30 minutes. Once
done, place chili in a bowl and top with roasted butternut squash. Sprinkle with cinnamon or
cocoa powder, if desired.

Bacon Beef Butternut Squash

Ingredients
1 lb ground beef
1 butternut squash, approximately 2 lbs, cut in half
6 slices of bacon
3 small onions, sliced, 1 reserved
1 stalk celery, diced
salt
pepper
3 tbsp cinnamon
balsamic vinegar, approximately 2 tbsp
Process
Preheat oven to 350°F. Cut squash in half and scrape out the seeds. Place face-‐down in a Pyrex
dish with 1/2 inch of hot water and cook for 30 minutes.
Meanwhile, cook the bacon in a pan until crispy. Set aside and leave the bacon fat in the pan.
Add 2 sliced onions, diced celery and ground beef to the pan. Season with salt, pepper, and
cinnamon to taste. Continue stirring until the beef is fully cooked. Remove from heat and place
in a bowl.
Remove the squash from the oven and allow to cool. Scrape out some of the guts, leaving
approximately 1/4 inch of squash. Add the squash guts to bowl with meat. Crumble the bacon
and add to the meat mixture. Mix well and stuff the squash halves with the beef mixture. Place
back in the oven for 20 minutes.
While the squash halves are baking, add the reserved onion to the sauté pan and cook them
over low heat with balsamic vinegar to caramelize them. Remove squash from the oven, top
with caramelized onions and enjoy.

Apple Dijon Burgers

Ingredients
1 lb grass-‐fed beef
1/2 cup shredded apple
1/3 cup minced red onion
1 tbsp Dijon mustard
1 tsp black pepper
1/2 tsp sea salt
1 egg
Process
Place all the above ingredients except the egg in a mixing bowl and mix well. Use your hand to
form 3 even-‐sized burgers.
Grill on medium heat (350°F -‐ 400°F) for approximately 5-‐6 minutes per side, or until done to
your liking. Once you place the burgers on the grill, fry the egg in bacon fat on the stove and set
aside.
Plate burgers how you see fit. I used romaine lettuce as a base, added the burger and grilled
onions, then topped with the fried egg.

Southwestern Burgers
Ingredients
1/4 cup Homemade Mayo
1 tbsp cumin
1/4 tsp lemon juice
Process
Preheat grill or grill pan on the stove (whichever method you prefer) to medium heat. In a
mixing bowl combine all ingredients and mix well.
Make 4 burger patties using your hands, no more than 1/2 inch thick. These are delicate
burgers so handle with care. Cook to your preferred doneness.
Use the remaining homemade mayo to flavor as you wish; you can leave it plain or add cumin.

Almond Jalapeño Burgers

Ingredients
1/2 cup raw almonds
4 jalapeños
3 cloves garlic, peeled
1 egg
Process
Blend almonds in a food processor until you reach your preferred consistency. Add jalapeños
and garlic, and blend thoroughly.
Mix all ingredients in a mixing bowl by hand until well incorporated.
Make 4 burger patties with your mixture. Ensure they are no more than 1/2 inch thick so they
cook correctly.
Preheat the grill and grill over medium heat for about 8 minutes per side or until done to your
liking. Enjoy.

Honey Mustard Burgers

Ingredients
2 lbs ground beef (I used 80/20)
1/2 cup organic honey
1/2 cup Dijon mustard
1 tsp sea salt
1 tsp pepper
Process
In a large mixing bowl, combine ground beef, honey, Dijon mustard, sea salt, and pepper.
Using your hands, mix the meat well to ensure an even coating. Make 6 patties about 1/2 inch
thick and set on a plate.
Grill over medium-‐high heat about 7-‐10 minutes on the first side and 5 minutes on the second
side until done to your liking.
Serve over a bed of Sweet Potato Apple Hash from my Paleo Sides and Sauces book.

Stir Fry Beef Salad

Ingredients
1 lb beef tip steak sliced into thin strips
2 tsp extra virgin olive oil
3/4 cup sliced white onion
1 tbsp tamari sauce
1 1/2 cups sliced bell peppers
1 bag of mixed greens
1 tsp red pepper flakes (optional)
Process
Heat skillet over medium heat. Add olive oil to the pan and sauté onions until they start
sweating. Add beef and tamari to the pan, tossing and stirring often.
When meat it almost fully cooked, add bell peppers and cook until soft. Remove from heat and
sprinkle with red pepper flakes.
Add mixed greens to your plate and top with stir fry, or serve with steamed veggies.

Tomato Balsamic Spatchcocked Chicken

Ingredients
1 whole chicken, approximately 4 lbs
Tomato Balsamic Marinade (from www.StevesOriginal.com)
Marinade Process
Rinse the chicken thoroughly under cold water and pat it dry.
Spatchcock the chicken by removing the backbone and breastbone, and opening the chicken up
like a book. Cut the chicken in half and place it in a ziploc bag. Pour Tomato Balsamic Marinade
all over to coat. Remove the air, seal the bag, and place in refrigerator for at least 6 hours and
up to 48 hours. Remove the chicken from the fridge at least an hour prior to cooking. You can
smoke, grill or bake this chicken; each method is outlined below.
Smoking Process
Preheat the smoker to high. Sear both sides of the chicken halves for 5-‐10 minutes to get crisp.
Turn the heat down and smoke on 225°F for approximately 2 hours, or until the internal
temperature reaches 160°F in the breast and 180°F in the thigh.
Grilling Process
Preheat the grill to medium-‐high heat. Grill chicken halves on direct heat for 10 minutes per
side to crisp. Move over medium indirect heat for approximately 30 more minutes, or until the
internal temperature reaches 160°F in the breast and 180°F in the thigh.
Baking Process
Preheat oven to 350°F, and bake the chicken to an internal temperature of 150°F in the breast
or 170°F in the thigh. Broil on high to crisp the skin and finish the cooking, then let rest for 10-‐
15 minutes.

Jalapeño Dijon Grilled Chicken

Ingredients
3 lbs chicken thighs, skin optional
4 jalapeños, diced (I keep the seeds in)
2 garlic cloves, pressed
2 tbsp olive oil
2 tbsp raw organic honey (optional)
2 tsp salt
1 tbsp fresh rosemary, chopped
1 tsp pepper
1 lemon
Process
Create marinade by combining jalapeños, garlic, olive oil,
mustard, honey, salt, rosemary, and pepper in a bowl. Marinade chicken for at least a few
hours, but 24 hours in the refrigerator is ideal.
Once you’re ready to cook, preheat grill to a medium/medium-‐high heat or 400-‐450°F. Place
chicken thighs on the grill and cook between 7-‐10 minutes per side. Use a meat thermometer
to ensure chicken is cooked and reaches an internal temperature of at least 175°F.
Set chicken in aluminum foil, squeeze lemon juice over it, and close the foil. Let it steam with
the lemon juice for about 10-‐15 minutes.
Serve and enjoy.

Pumpkin Chicken Chili

Ingredients
3 lbs of chicken, cubed (any cut you want)
2 cups of red onion, diced
2 cups bell pepper, diced (color of choice)
3 jalapeños, diced and seeds removed (if you like it spicy)
1 cup chicken stock
1 cup white wine (optional)
28 ounces organic tomatoes with their juice, diced
6 ounces organic tomato paste
3 tbsp chili powder
2 tbsp pumpkin pie spice
1 tsp ground coriander
1/2 tsp sea salt
1 whole cinnamon stick
3 cups organic pumpkin puree
2 tbsp fresh cilantro, diced
1 tbsp cocoa powder
2 tbsp coconut oil for the Dutch oven
Process
Heat coconut oil in a Dutch oven over medium heat. Sauté onions until lightly browned, then
add bell peppers, jalapeños, and garlic and sauté for another 5 minutes. Add in chicken, chicken
stock, white wine, organic tomatoes, organic tomato paste, chili powder, pumpkin pie spice,
coriander, salt, and cinnamon stick and simmer for 20 minutes.
Stir in pumpkin, cilantro, and cocoa powder and cook for an additional 5 minutes. Reduce heat
to low and let sit until ready to serve, or serve immediately.
If there is too much, you can freeze it to eat later in the week.

Cannibal Pasilla Peppers

Ingredients
2 chicken breasts, cut into 1 inch cubes
juice of 1 lime
1/2 tsp salt
chicken broth
3 Pasilla peppers
1 Serrano pepper
1 shallot, diced
2 cloves garlic, minced
1 lime
2 tbsp cilantro
1 tbsp balsamic vinegar
lime avocado oil (or any oil you want)
1/2 tsp sea salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp oregano
Process
Combine the chicken, lime juice, and salt in a medium saucepan. Add in enough chicken broth
to almost completely submerge all the chicken. Simmer over medium-‐low heat until 90% of the
chicken broth has evaporated, about 25-‐35 minutes. Let chicken cool, then shred chicken and
set aside.
Set oven broiler on high and line a baking sheet with aluminum foil. Place Pasilla peppers and
Serrano pepper on the baking sheet and place under the broiler. Roast peppers until the skin is
charred on all sides, turning the
Pasilla peppers about every 5-‐7 minutes and the Serrano every 3-‐4 minutes. Keep a close eye so
you don’t turn the peppers into mush. Cool in a covered bowl for 15 minutes, then peel skin off
the peppers by hand.
Set 2 Pasilla peppers aside and dice the other Pasilla and the Serrano. Heat a sauté pan over
medium heat. Sauté the shallots, garlic, and peppers in avocado oil. Once the shallots are
cooked, add shredded chicken, cilantro, and all
spices; mix well. Add juice of half of a lime and the balsamic vinegar. Mix well. Remove from
heat and season to taste with salt and pepper.
Slit two Pasilla peppers down the middle; remove the seeds and plate. Spoon mixture into the
cavity of the Pasilla peppers. Sprinkle juice from the remaining half of a lime over, garnish, and
enjoy.

Lime Grilled Chicken

Ingredients
2 boneless chicken breasts
Juice of 4 limes
2 tbsp extra virgin olive oil
2 tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp dried sage
Process
Create a marinade by combining all the above ingredients (except chicken) in a bowl and mixing
well. Place chicken breasts in a shallow dish and pour marinade over the top and cover.
Marinate in the refrigerator at least 3 hours but up to 48 hours.
Let the chicken come to room temperature. Remove chicken breasts to a plate and pour
marinade into a sauce pan. Heat marinade on the stove and bring to a boil. Reduce heat to
simmer for 10 minutes until it thickens.
Preheat grill on medium heat. Cook chicken breasts on the grill, about 10 minutes per side.
Baste the chicken with the marinade reduction while it grills. The chicken is done when it
reaches an internal temperature of 165°F. Enjoy.

Almond Strawberry Stuffed Chicken Breast

Ingredients
4 boneless, skinless chicken breasts
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup lemon juice
coconut oil
1 cup slivered almonds
1 red onion, diced
16 ounces fresh strawberries, diced
1 large handful of baby spinach
cinnamon
Process
Create marinade by mixing the balsamic vinegar, extra virgin olive oil, and lemon juice in a
ziploc bag. Rinse chicken breasts with cold water and pat dry. Place chicken breasts in the ziploc
bag with the marinade and ensure you get a nice even coating. Marinate in the refrigerator for
30 minutes, up to 24 hours.
When chicken is almost done marinating, preheat sauté pan on medium heat. Coat the pan
with coconut oil. Add slivered almonds and red onion, stirring constantly. Once onions start to
caramelize, add in all of the strawberries and continue to stir well. As the strawberries cook
they will break down, which is ok. Add in baby spinach and continue to stir until it wilts, about 2
minutes. Shut off the heat to pan and set aside.
Beat chicken breasts down with a meat mallet until they are about 1/2 inch thick. Spoon the
almond strawberry mixture onto the chicken breasts. Roll the chicken around the stuffing and
secure in at least two spots with kitchen twine.
Preheat another large, oven-‐safe sauté pan on the stove to medium heat. Preheat oven to
350°F. Coat chicken breasts with cinnamon to your liking and then sear in that flavor in the
sauté pan. Sear all sides of each breast for about 2-‐3 minutes, then transfer the pan to the
oven. Bake 20-‐25 minutes or until chicken is cooked through.

B.O.A.R.S. Stuffed Chicken Breast

Ingredients
4 slices of bacon sliced into lardons, just long strips
1 red onion, diced
2 sprigs of fresh rosemary, diced
1 large red apple, diced with the skin on
1 large handful of baby spinach
1/2 cup lemon juice
salt and pepper
Process
B.O.A.R.S. – Bacon, Onion, Apples, Rosemary, and Spinach. In a sauté pan, cook bacon on
medium heat until it is almost crispy. Add red onion and continue to cook until the onions
become soft. Add in apples, rosemary, spinach, and lemon juice and continue to cook until
spinach wilts. Remove the B.O.A.R.S. reduction from heat and set aside.
Preheat another sauté pan or oven-‐safe cast iron skillet on the burner to medium-‐high heat.
Butterfly open chicken breasts, pound them down to about 1/4 inch thickness. Spread salt,
pepper and B.O.A.R.S. reduction on the inside of chicken breasts. Roll chicken breasts into a
tight roll lengthwise and secure with kitchen twine every inch or so to ensure it stays closed
while you cook. Place all 3 chicken breasts in the pan.
Preheat oven to 350°F. Sear every single side of the chicken breasts for about 2 minutes; this
whole searing process should take about 8-‐10 minutes. Once the last side of the chicken breasts
gets placed on the bottom of the pan to sear, remove the pan from the heat and place it in the
oven to finish the cooking process. Keep in the oven until the chicken is cooked all the way
through, about 15 minutes more.
Remove from the oven, garnish with the remaining stuffing and serve.

Bacon-‐Wrapped Stuffed Chicken Breasts

Ingredients
4 slices nitrate-‐free bacon
sundried tomatoes, not marinated in oil
tahini
Process
Preheat oven to 375°F. Rinse chicken breasts under cold water and pat dry with paper towels.
Carefully butterfly open chicken breasts ensuring not to slice all the way through.
Season the inside of the breasts with salt and pepper. Spread as much tahini and sun-‐dried
tomatoes you like all over the inside of the filleted breasts. Fold the chicken breasts closed back
onto themselves and wrap two slices of bacon around each. Secure the bacon to itself and the
chicken with a toothpick.
Place the chicken in a Pyrex baking dish and bake for 30 minutes or until chicken is almost done.
Remove chicken, set oven to broil on high and then place chicken on the top shelf of the oven
for 5-‐10 minutes to get the bacon nice and brown.
Serve with your veggies of choice and enjoy.

Berry Bird Burgers with Strawberry Salsa

Ingredients
1 1/4 lb ground turkey
1 cup diced strawberries
1/2 red onion
1 egg
handful of fresh arugula, chopped
balsamic vinegar
strawberries to garnish
Strawberry Salsa
Process
Preheat grill on medium heat, about 450-‐550°F.
In a large mixing bowl, combine strawberries, onion, arugula, and garlic and mix well. Add in the
turkey, egg, and almond flour and knead until well combined. Form into at least 3/4 inch thick
burger patties. Place on a hot grill and cook for about 8 minutes per side or until done. Make
sure you let them cook well on the first side so they stay together when you flip them.
Remove from the grill. Cover with Strawberry Salsa and garnish the top with sliced strawberries
and a drizzle of balsamic vinegar.

Strawberry Salsa
Ingredients
2 cups fresh strawberries
1 jalapeño diced, seeds removed
juice of 1 lime
Process
Combine all the above ingredients in a food processor and run on low until you get the salsa
consistency that you prefer.
Serve with some grilled chicken or anything else you can dream up.

Rosemary Lemon Grilled Chicken

Ingredients
2 boneless chicken breasts
1 sprig fresh rosemary, chopped
Zest of 1 lemon
1/4 cup lemon juice
1 garlic clove
Strawberry Salsa
Process
In a food processor, combine rosemary, lemon zest, lemon juice, olive oil, and garlic. Pulse until
you get a nice marinade.
Cover the chicken breasts with the marinade in a bowl, reserving half to baste chicken.
Preheat grill to medium heat, about 400°F. Grill chicken breasts about 5 minutes per side,
basting as needed; only flip once.
Remove from the grill and plate with Strawberry Salsa.

Caveman Casserole (Shepherd’s Pie)

Ingredients
2 lbs ground turkey (93/7)
2 tbsp coconut oil
Salt and pepper to taste
2 tsp poultry seasoning
2 1/2 lbs of sweet potatoes, peeled and cubed
1 medium white onion, cut into 1 inch dice
2 carrots, peeled and grated
4 tbsp ghee
2 tbsp arrowroot powder
2 cups chicken broth
10 ounces of frozen peas
1 very ripe banana
Process
Preheat oven to 400°F. In a deep skillet, heat 2 tbsp of coconut oil over high heat. Add ground
turkey and break up with a wooden spoon. Season with salt, pepper, and poultry seasoning.
Put sweet potatoes in a pot and cover with water. Lid the pot, bring to a boil, and cook until
done, about 12 minutes.
Continue stirring ground turkey, and add the onions and carrots; cook for another 5 minutes
and remove from heat.
In a small saucepan over medium heat make gravy by melting 2 tbsp of ghee. Whisk in
arrowroot powder for about a minute and then add chicken broth. Season with salt and pepper
and let thicken for a few minutes.
Drain all the excess oil from the turkey. Stir gravy into the ground turkey mixture over medium
heat. Stir in frozen peas and turn the heat off.
Drain the potatoes into a colander; set aside. Melt the remaining 2 tablespoons of ghee. Peel
and slice the banana and throw it in the melted ghee, then add sweet potatoes and mash it.
Spread turkey mixture into the bottom of a 9×13 inch casserole dish. Spread mashed sweet
potatoes evenly over the top. Bake in the oven for 10 minutes. Remove, serve, and enjoy!

Grilled Buffalo Shrimp

Ingredients
24 medium shrimp, cleaned, deveined, and butterflied
1 clove garlic, minced
1/4 cup Franks Original Hot Sauce
1 tsp crushed red pepper
1 tsp Italian Seasoning
1/4 tsp cayenne pepper
Process
Combine all the ingredients above (except the shrimp) in a bowl and mix well. Add the shrimp
and toss to ensure an even coating. Allow the shrimp marinate for 30 minutes or so, time
permitting.
Preheat the grill to medium heat, about 400°F. I recommend using a grill rack if you have one,
so the shrimp don’t fall through the grates. If not, you can use skewers. If using a grill rack,
preheat it on the grill.
Grill shrimp for 2-‐3 minutes with the grill lid closed. Flip the shrimp, and finish cooking on the
other side.


Ingredients
marjoram
thyme
rosemary
savory
sage
oregano
basil
Process
Mix equal parts of the listed spices. Blend until well incorporated. Use to season meats and
other dishes.

Sage and Cinnamon Chicken

Ingredients
6 chicken drumsticks
2 tbsp grass-‐fed butter, melted
1-‐2 tbsp sage
1 tbsp cinnamon
sea salt and black pepper to taste
Process
Preheat oven to 400°F. Rinse chicken under cold water and pat dry. Use 1-‐2 tsp of melted
butter to coat the bottom of roasting pan. Use the remaining butter to rub all over chicken
pieces and then season with sage, cinnamon, and salt and pepper to taste.
Arrange in the roasting pan making sure the drumsticks aren’t too crowded. Bake at for 30
minutes; reduce the heat to 350°F. Continue baking for 15-‐30 minutes or until the drumsticks
reach an internal temperature of at least 165°F.
To crisp the skin, broil them for the last 5 minutes. Remove from the pan and plate; tent with
aluminum foil for 10 minutes before serving. Whip up a batch of amazing Sweet Potato Pasta to
serve drumsticks over.

Pumpkin Spice Chicken Cacciatore

Ingredients
3 lbs of chicken thighs (approximately 8), skin optional
3 cups red onion, diced
1 green bell pepper, roasted and diced
1 Serrano pepper, roasted and diced
1 cinnamon stick
1 tsp ground cumin
1 tsp paprika
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cloves
28 ounces chopped tomatoes with juice
1 cup water (or broth of choice)
2 tbsp red wine vinegar
6 ounces organic tomato paste
2 cups organic pumpkin puree
Process
Heat coconut oil in a large Dutch oven (mine is 9 quarts) over medium-‐high heat. Add chicken
and brown on all sides, about 6-‐8 minutes. Remove to platter. Add red onions to the oil in the
Dutch oven and sauté until tender, approximately 5 minutes. Add green pepper, Serrano
pepper, cinnamon stick, cumin, paprika, allspice, nutmeg, and cloves. Stir constantly for 2
minutes. Add in tomatoes and water, and mix well. Place all of the chicken in this sauce, cover,
and simmer over medium-‐low heat until chicken is very tender, approximately 30-‐40 minutes.
Transfer chicken to a platter and tent with aluminum foil to keep warm. Add red wine vinegar,
tomato paste, and pumpkin puree to the sauce. Simmer and stir until reduced to sauce
consistency, about 10 minutes. Season with salt and pepper to taste. Serve over a bed of
spaghetti squash topped with chicken thighs.

Balsamic Grilled Chicken and Sundried Tomatoes

Ingredients
1 tbsp thyme
Process
Combine vinegar, olive oil, mustard, thyme, salt and pepper. Place in a ziploc bag. Rinse chicken
breasts with cold water and pat dry. Place chicken breasts in the ziploc bag with the marinade
and swash around to ensure you get a nice even coating.
Place bag in the refrigerator and let marinade for 30 minutes to 24 hours.
Preheat grill on medium heat to around 400°F. Grill chicken breasts until done, about 8-‐10
minutes per side depending on the thickness of the breast.
Plate and top with some sundried tomatoes marinated in olive oil and serve with steamed
vegetables.

Rosemary Lemon Roasted Chicken

Ingredients
1 whole chicken all giblets removed, 3-‐4 lb
2 cloves of garlic minced
1 shallot minced
2 sprigs of fresh rosemary
1 lemon
extra virgin olive oil
sea salt and pepper
Process
Preheat oven to 400°F. Rinse and clean the whole chicken with cold water and then pat dry.
Place on a roasting rack in a roasting pan.
Create a garlic shallot paste by combining the minced garlic, minced shallots, and sprinkles of
sea salt. Use the side of a knife and mash on a cutting board until it becomes a paste.
Gently separate the skin of the chicken away from the breast meat and slide the paste in,
spreading evenly. Heavily salt and pepper the cavity of the chicken. Zest lemon and then cut in
half, squeezing the lemon juice over the top of bird
Place both halves of lemon inside the cavity of bird with all the rosemary.
Rub the exterior of bird with extra virgin olive oil coating it evenly; season with salt, pepper and
the lemon zest. Roast in 400°F oven until the internal temperature of bird in the leg reaches
160°F.
Serve with a side of your choice.

Lemon Dijon Grilled Chicken with Mango Couscous

Ingredients
2-‐4 boneless chicken breasts
1/4 cup lemon juice
4 garlic cloves, minced
2 tbsp organic honey
2 tsp dried thyme
1 tsp crushed red pepper flakes
1 tsp cayenne pepper
1 tsp salt
1 tsp pepper
Process
Place olive oil, lemon juice, mustard, garlic, honey, thyme, red pepper flakes, cayenne, salt, and
pepper in a bowl and mix well.
Add the chicken to the bowl and ensure an even coating of all the meat. Cover and refrigerate
for at least 3 hours, but up to 2 days.
Grill over medium heat only flipping once until cooked through. Serve over a bed of the Mango
Cauliflower Couscous.


Ingredients
1/2 head of cauliflower
1/2 cup chopped almonds, consistency of choice (you can substitute any nuts that you
want)
1 whole mango, peeled and diced
1 tbsp coconut oil
pinch of sea salt
Process
Melt coconut oil in a frying pan over medium heat. Pulse all of the cauliflower in a food
processor until it is like rice or until it resembles Couscous.
Transfer the cauliflower to a separate bowl. Chop almonds up in a food processor, and then add
to the cauliflower.
Place diced mango in the food processor and pulse until it is broken down to small chunks —
don’t pulse too much or you will end up with mango salsa (which I am sure would work just
fine; I just prefer little bites).
Add the cauliflower, almonds, and coconut to the sauté pan and turn the heat up to medium-‐
high. Cook for about 5 minutes, stirring often and then add the mango. Continue to cook until
done to your liking.
Serve with delicious Lemon Dijon Grilled Chicken and enjoy.

Grilled Chicken Satay

Ingredients (Sauce)
1/2 cup sunflower seed butter
1 cup coconut milk
juice of 1 lime or 2 tbsp lime juice
2 tbsp coconut aminos
1 tsp freshly ground ginger
2 garlic cloves, chopped
1/2 tsp red pepper flakes
Ingredients (Chicken)
2 boneless, skinless chicken breasts cut into 1” chunks
skewers
Process (Sauce)
Place all sauce ingredients in a food processor or blender. Mix until smooth almost like a
smoothie texture, about 30 seconds.
Lazy note: I left the skin on the ginger; it didn’t make much of a difference and you would never
know.
Process (Chicken)
Use about 1/3 of the sauce to marinate the chicken in the refrigerator for anywhere from 3
hours to 2 days.
Preheat the grill on high for about 10 minutes, then turn down to medium heat, around 450°F -‐
500°F. Skewer the chicken and grill for about 6 minutes per side or until done; flip only once if
possible.
Serve with some freshly sautéed vegetables or over a bed of Cauliflower Couscous garnished
with pineapple.

Macadamia Nut Crusted Mahi-‐Mahi

Ingredients
2 mahi-‐mahi filets, about 6-‐8 ounces apiece
coconut milk to marinate mahi-‐mahi, approximately 1 cup
3/4 cups roasted macadamia nuts
oil for brushing foil
shredded unsweetened coconut to taste
Process
Place 2 mahi-‐mahi filets in a ziploc bag with the coconut milk, and let sit at room temperature
for 30-‐60 minutes. Preheat oven to 425°F.
Coarsely grind macadamia nuts in a food processor. Add the coconut flour and almond flour
and mix well. Transfer macadamia nut mixture to a bowl. Add melted coconut oil to macadamia
nut mixture and mix until well combined.
Line a baking sheet with aluminum foil and brush oil on the sheet so fish doesn’t stick. Salt and
pepper each side of the mahi-‐mahi filets on the baking sheet to taste. Bake for 5 minutes. Flip
the mahi-‐mahi over and spread macadamia mixture over the top pressing down so it sticks. Add
shredded coconut on top of the mixture, as much as you like.
Bake for an additional 8-‐10 minutes or until coconut and macadamia nuts have browned nicely.
Remove from the oven and let sit for 10 minutes. Enjoy.

Garlic Shrimp Scampi

Ingredients
1 lb of shrimp, peeled and deveined
1 spaghetti squash
1/4 cup ghee
1 tbsp fresh parsley, chopped
1/2 cup white wine
1 lemon, quartered
Process
Cut spaghetti squash in half and scrape all the seeds out. Place face down in a microwave-‐safe
baking dish with some coconut oil and cover with plastic wrap. Microwave on high for about 10
minutes or you can pierce the outside with a fork. Alternatively, you can bake it in the oven for
about an hour. Set aside and let cool, then shred with a fork to make spaghetti.
Place shrimp in the bottom of a Pyrex baking dish. Sprinkle onion, garlic, ghee and parsley over
the top of the shrimp. Season with salt and pepper, and then pour white wine over everything.
Set broiler on high and place baking dish 6 inches from the top. Broil for 5 minutes then take
out, flip shrimp and broil for another 5 minutes.
Remove from the oven, plate some spaghetti squash and use shrimp scampi as a sauce.
Sprinkle with some fresh-‐squeezed lemon juice.

1.

Coconut Shrimp with Sweet and Spicy Pineapple

Sauce
Ingredients
12 large shrimp, peeled, deveined, and butterflied
1/2 cup of almond flour
1/2 cup of unsweetened shredded coconut
1 garlic clove, minced
1/2 tsp cumin
pepper to taste
1 egg white
1 cup freshly diced pineapple
1 jalapeño, seeds removed (optional) and chopped
1/4 of white or red onion, diced
juice of 1 lime
Process
Preheat oven to 500°F. Line a baking sheet with aluminum foil, shiny side down. In a ziploc bag,
combine the almond flour, coconut, garlic, cumin, and pepper. Beat the egg white in a small
bowl.
Generously coat all the shrimp in the egg wash and then place them in the ziploc bag. Shake the
bag and make sure you evenly coat all the shrimp with the breading mixture. Remove the
shrimp from the bag and place on the baking sheet.
Bake for 5 minutes on the middle rack of the oven, flip them all over, and bake for another 5
minutes. Remove from the oven and set aside.
Place pineapple, jalapeño, onion, and lime juice in the food processor. Turn on high and keep
mixing until you get a slightly chunky but smoother dipping sauce consistency. Serve in a bowl
on the side with shrimp or garnish the plate with it.

Creamy Baked Scallops

Ingredients
12 medium size scallops
1 cup chopped red onion
1/2 cup tomato sauce
dried oregano to taste
1 cup diced tomatoes
Process
Preheat oven to 475°F. In a small baking dish, preferably a glass Pyrex about 8x8, arrange the
scallops evenly-‐spaced along the bottom and set aside.
Sauté the onions over medium-‐high heat in cooking oil until the onions start to clear. Turn
down the heat to medium-‐low, add garlic, and mix. Add the tomato sauce, coconut milk,
oregano, salt, and pepper. Mix well.
Pour the mixture over the scallops in the baking dish. Cover with the diced tomatoes.
Place in oven and cook until the tomatoes start to brown and the sauce is bubbling. It should
take about 10 minutes for medium-‐sized scallops to cook through.
Remove from the oven and serve in a bowl.

Avocado-‐Stuffed Burger
Ingredients
2 lbs grass-‐fed ground beef
2 tbsp black pepper
2 tbsp sea salt, separated
zest of 1 lemon
2 avocados
1 cup sundried tomatoes, chopped (no oil)
juice of 1/2 lemon
bacon fat (optional)
Process
Preheat grill to medium/medium-‐high heat. Mix ground beef with black pepper, 1 tablespoon
of sea salt, and lemon zest in a large mixing bowl. Using hands, form into thin patties all the
same size. You need them thin because you will be using two of them to make one patty.
In another mixing bowl, mix and mash avocados, sundried tomatoes, lemon juice, and the
remaining sea salt until smooth. Place avocado mixture on half of the burgers, leaving room on
the edges to seal the burgers without it leaking out. Place another patty over the top of the
avocado mixture and pinch the edges of the burgers together to seal all the way around.
Grill evenly on both sides to avoid a burger that’s undercooked on one side and overcooked on
the other, about 6-‐8 minutes per side (times vary by grill). While grilling, drizzle with bacon
grease to add amazing flavor.
Allow burgers to rest for 10 minutes after grilling and serve. Top the burgers with any leftover
avocado mixture and go to town.

Top Sirloin Kabobs

Ingredients
2 grass-‐fed top sirloins or steak, chunked
1 large onion, sliced
3 bell peppers, any color, cut into chunks
16 ounces cherry tomatoes
2 tbsp Italian Seasoning
bamboo skewers, soaked in water
Process
If using wood or bamboo skewers, soak for 20 minutes in water prior to cooking. Preheat grill to
medium-‐high heat.
Place all ingredients in a mixing bowl and toss to ensure a nice even coating. Use enough olive
oil to lightly coat everything. Thread ingredients alternately onto skewers: steak, pepper, onion,
tomato and so on.
Grill 8-‐10 minutes uncovered, turning occasionally for medium-‐rare to medium steaks. Once
done, serve with a side dish such as Sweet Potato Mash or Grilled Broccoli with Almond
Dressing, which can be found in my other book Paleo Sides & Sauces.
Note: You can also include different fruits on your skewers to add a sweeter flavor.

Grilled Rib Steak
Ingredients
1 grass-‐fed rib steak
1-‐2 tbsp melted bacon fat or coconut oil
Caveman Rub
4 tbsp smoked paprika
2 tbsp sea salt
2 tbsp chili powder
2 tbsp ground cumin
1 tbsp ground black pepper
1 tbsp dried oregano
1 tbsp ground white pepper
Process
Preheat the grill on high. Allow the steak to come to room temperature for at least 30 minutes
to ensure even cooking temperatures.
Rub bacon fat on both sides of the steak. Mix all Caveman Rub ingredients together and season
steak to taste. Grill the steak on high heat to desired doneness.
Cover the steak with aluminum foil for 10 minutes to let rest and reabsorb its juices. Plate your
steak over yummy vegetables.

Hickory Smoked Beef Brisket

prep time: 15 minutes | cook time: 15 hours smoked or 9 hours oven | servings: 10
Ingredients
10 lbs grass-‐fed beef brisket
yellow mustard to coat
Caveman Rub (page 158)
1/2 cup grass-‐fed butter
1/2 cup melted raw organic honey
100% pure apple juice (if smoking)
Process
Rinse brisket in cold water and pat dry. Spread mustard evenly and then rub on liberal amount
of the Caveman Rub. If you have time, wrap in plastic wrap and refrigerator overnight to allow
the flavors to meld.
Bring brisket to room-‐temperature. Melt butter and honey in a sauce pan over low heat. Use a
marinade injector to inject brisket as full as possible with butter mixture. If you’re smoking the
brisket, get smoker to around 200°F. If you’re cooking it in the oven, preheat oven to 220°F.
If smoking, place the brisket fat side up on the smoker and get ready to sit on your hands for
close to 16 hours. Keep that lid closed. After 5 hours, spray apple juice on the smoked brisket
every hour until the internal temperature reached 190°F.
If using the oven, wrap the seasoned and injected brisket tightly in heavy duty aluminum foil
with the fat side up. Place in the oven for 8-‐9 hours. You are shooting for an internal
temperature of 190°F. I recommend prepping the oven brisket the day before and starting in
the morning for dinner. Leave in the meat thermometer so you never have to open the oven.
Once the meat is done let it rest for about 10 minutes and then slice against the grain. Serve.

Fire-‐Roasted Bacon Meatloaf

prep time: 15 minutes | cook time: 1 hour | servings: 6
Ingredients
1 lb bacon, minced
14-‐ounce can of fire-‐roasted tomatoes
1 red onion, minced
1 bell pepper, minced
2 eggs
1 cup almond flour
2 tbsp oregano
1/2 tbsp sea salt
pepper to taste
Process
Preheat oven to 400°F. If you have a meat grinder, use it to grind the bacon and ground beef
together. Otherwise, mince the bacon as fine as possible and combine in a mixing bowl with the
ground beef.
Add all remaining ingredients to the bowl, and mix well with your hands to ensure an even
distribution of ingredients. Form meat into a loaf and put it in a Pyrex dish, loaf pan, or form
into meatballs and put in a pan.
Bake for an hour or until the meat is cooked through. Because of the bacon, the internal
temperature needs to be at least 165°F.
Remove from the oven and let sit for 10-‐15 minutes before slicing and serving. Serve drizzled
with Beasty BBQ Sauce. Enjoy.

Beasty BBQ Sauce

prep time: 15 minutes | cook time: 60 minutes | servings: 4 cups
Ingredients
3 tomatoes, diced
1 white onion, diced
4 cloves of garlic, diced
1 6-‐ounce can of tomato paste
1 cup beef stock
2 tbsp apple cider vinegar
2 tbsp sweet paprika
1 tsp sea salt
1 tsp cayenne
for sweetness, add 1 can of diced pineapple
Process
Combine all ingredients in a saucepan and place on stove over medium heat, stirring frequently.
Once your sauce starts to boil, reduce heat to low, cover, and simmer for 60 minutes.
Once your sauce has simmered, turn off the heat and pour your sauce into a blender or food
processor and run until you get a nice smooth sauce consistency.
Return to the pan to keep warm or place on the food of your choice. Store in the refrigerator.
Enjoy.

Bacon Beef Burgers

Ingredients
1 lb grass-‐fed ground beef (if you can’t get grass-‐fed get lean meat, bacon has all the fat
you need)
1 lb uncooked bacon
1 egg
2 tsp black pepper
1 tsp garlic powder
Process
Chill bacon 20-‐30 minutes. Use a meat grinder or hand slice bacon into the smallest lardons
possible to help incorporate it into the meat. Put your ground beef and bacon in a mixing bowl
and grind until everything is evenly incorporated.
Add all of your remaining burger ingredients and mix well. Use your hands to form the meat
into four 1/2 pound patties. They will shrink so this is perfect size. Once formed, let them sit at
room temperature for 20-‐30 minutes.
Preheat your grill and cook the burgers to an internal temp of 165°F. When grilling at 400-‐
450°F, this should take about 20-‐25 minutes.
These burgers go great with Sweet Potato Mash which is a recipe that can be found in my Paleo
Sides & Sauces book.
Important: You must cook these burgers to an internal temperature 165°F because of the
bacon (don’t get sick). Also, remember to stay close to your grill; with all the bacon fat dripping,
it can easily cause some large flare-‐ups which can burn the exterior of your burgers leaving the
center raw.

Spaghetti with Roasted Red Pepper Sauce

Ingredients
1 spaghetti squash
1 roasted red bell pepper, diced
1 roasted Serrano pepper, diced
1 onion, diced
20 ounces tomatoes, diced
6 ounces tomato paste
1 tsp thyme
1 tsp oregano
Process
Cut spaghetti squash in half long-‐ways and scrape out the guts like you would a pumpkin. For
faster cooking, place the halves cut-‐side down in a Pyrex dish in 1/2 inch of water, pierce the
outer skin a bunch of times with a fork, cover, and microwave on high for about 12 minutes or
until the outer skin can be easily pierced with a fork. Alternatively, you can bake the spaghetti
squash in the oven for about an hour using the same face-‐down method in 1/2 inch of water.
Allow spaghetti squash to cool and use a fork to scrape out the inside strands.
In a sauce pan over medium heat, sauté onions, garlic, and peppers in the oil of your choice,
until onions are translucent. Add ground beef and sauté until beef is cooked through. Add in all
remaining ingredients and stir well. Cover and simmer 10-‐20 minutes, stirring occasionally.
Plate the spaghetti squash and spoon the sauce over the top. Serve.

Ginger Sirloin with Strawberry Salsa

Ingredients
1 grass-‐fed top sirloin
1/4 cup almonds
1/2 cup strawberries
drip of balsamic vinegar (optional)
ground ginger
salt
pepper
Process
Preheat grill to high heat. Once steak has come to room temperature (at least 30 minutes),
combine almonds, strawberries, and balsamic (if using) in a food processor and blend it down
to a salsa.
Generously rub sirloin with ginger and then lightly season with salt and pepper.
Grill the steak to taste. Cover the steak on a plate with aluminum foil for at least 5 minutes to
allow the meat to rest. Top with strawberry salsa and enjoy.

Monster Meatza
Ingredients (Crust)
1/4 onion, minced
1 egg
3 tbsp tomato paste
1 tbsp Italian Seasoning
1 tsp garlic
1 tsp chili powder
Ingredients (Toppings)
6 slices nitrate-‐free bacon
1 lb grass-‐fed top sirloin, sliced into strips
3/4 onion, sliced
1 bell pepper, any color, sliced
12 ounces of your favorite marinara sauce or salsa
Process
Place bacon on an aluminum foil-‐lined baking sheet. Place in oven and bake at 350°F for about
20 minutes or until done to preferred crispiness. Reserve the bacon fat and set aside.
While bacon is cooking, combine all of the crust ingredients in a bowl and mix well with hands.
Remove the bacon from the oven and drain the liquid fat; set aside. Place a fresh sheet of
aluminum foil on the baking sheet and spread out the meat crust in an even, thin layer. Bake in
the oven for 25 minutes, pushing the meat back together if it starts to separate every 5 minutes
as it shrinks. While crust is baking, slightly sauté onions and peppers for the toppings in the
reserved bacon fat over medium heat. Sauté sirloin strips in bacon fat until just seared on the
outside and set aside. Remove the crust from the oven when done and drain the excess fat.
Now it’s time to build the meatza! Spread sauce over the entire meat crust, then layer on
bacon, sirloin strips, onions and peppers. Season with salt and pepper to taste. Set oven to broil
and cook for about 10 minutes with the meatza about 8 inches from the heat. Remove from the
oven and let cool. Enjoy this Monster Meatza — a caveman or cavewoman’s dream.

Paleo Meatloaf
Ingredients
2 cups almond flour
1/2 onion, minced
2 carrots, minced
1 zucchini, minced
1 egg
3-‐4 tbsp Italian Seasoning
Process
Preheat oven to 350°F. Combine almond flour and coconut milk in a bowl and mix well. Heat a
sauté pan on medium heat and sauté onions, carrots, and zucchini, stirring often, until cooked.
When there’s about a minute left of sautéing, add in garlic.
Combine sautéed vegetables in the bowl with the almond flour and coconut milk. Add grass-‐fed
ground beef, egg, Italian Seasoning, and salt and pepper. Using hands, mix well.
Place loaf in a greased loaf pan. Bake in the oven for 50 minutes.
You can serve this with some Beasty BBQ Sauce as a layer instead of ketchup or have for
breakfast topped with fried eggs.


Ingredients
marjoram
thyme
rosemary
savory
sage
oregano
basil
Process
Mix equal parts of the listed spices. Blend until well incorporated. Use to season meats and
other dishes.

Baked Swiss Steaks

prep time: 10 minutes | cook time: 1 hour 10 min | servings: 2
Ingredients
2 grass-‐fed Swiss steaks, about 1/4 inch thickness
1 tbsp coconut oil
14 ounces stewed tomatoes
2 carrots, peeled and diced
2 stalks of celery, diced
1/2 onion, diced
Process
Preheat oven to 350°F. Preheat a sauté pan on medium high heat. Coat the exterior of the
steaks with salt, pepper, and 1/4 cup of the almond flour.
Melt the coconut oil in the skillet and then sear each side of the steak for about 2 minutes.
Place in a pre-‐greased baking dish. Add all of the remaining ingredients to the pan and cook
about 7-‐9 minutes.
Pour sauce over the steaks and cover with aluminum foil. Bake for 60 minutes.

Grilled Rib Steak

Ingredients
1 grass-‐fed rib steak
salt
white pepper
1 tbsp Kerrygold grass-‐fed butter (optional)
Process
Preheat grill on high. Allow steak to come to room temperature for at least 30 minutes to
ensure even cooking temperatures.
Rub extra virgin olive oil on both sides of steak and season with salt and white pepper to taste.
Grill steak to taste, about 4 minutes per side. Cover the steak with aluminum foil for 10 minutes
to let rest and reabsorb its juices.
Plate and spread Kerrygold grass-‐fed butter on top. Enjoy.

Homemade Mayo
Ingredients
2 eggs yolks
1/4 tsp mustard powder
1 tbsp lemon juice, fresh (this needs to be fresh)
1 cup oil (macadamia oil works best)
Process
Place egg yolks, mustard powder, and lemon juice in blender or food processor and start
running on low.
Once mixed slowly start dripping in oil, 1 tablespoon at a time and let it mix for at least a
minute. As you continue to add your oil, it will emulsify but continue to add slowly so you don’t
break it.
That’s it! Once your mayonnaise is done, you can hand mix in any herbs or spices you want.
Cumin, rosemary, thyme are great — or anything you can come up with.

Grilled Porterhouse with Sweet Onion Reduction

Ingredients
1 grass-‐fed porterhouse, room temperature
coconut oil, for cooking the onions
2 sweet white onions, sliced
1 cup red wine (I use 1/2 cup dry, 1/2 cup port)
1 tsp fresh chopped thyme
2 tbsp honey
salt and black pepper
Process
In a sauté pan over medium-‐high heat, add coconut oil and sauté onions for 10-‐15 minutes or
until nice and soft. Add red wine while you reduce the heat to low and simmer until almost all
of the wine has evaporated, about 10-‐15 minutes. Add in thyme and honey and stir well,
keeping on low heat for about 5 minutes. Remove from the heat and season with salt and
pepper to taste; set aside.
Preheat grill to high heat. Rub both sides of the steak with olive oil and then season to taste
with black pepper on both sides. Wait to sprinkle the salt on the meat until it is on the grill to
keep from sucking any moisture out of it.
Place the steak on the hottest part of the grill, sprinkle with salt and close the lid. Leave it for 2-‐
3 minutes and then flip and close the lid and brown the other side for 2-‐3 minutes. Move the
steak to a cooler part of the grill and let it continue to cook. Judge its doneness using a meat
thermometer. For a good medium-‐rare, you want it to read 130°F; it will continue to cook once
removed from heat, especially with a bone-‐in steak which retains more heat.
If you want it more done, just cook until it reaches the temperature you desire and then
remove from the grill and cover loosely with aluminum foil and let rest for 5-‐10 minutes. Plate
and place the sweet onion reduction on the side. Enjoy!

Beast Burgers
Ingredients
1 lb grass-‐fed beef 90/10
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Beasty BBQ Sauce
Process
Preheat grill to medium-‐high. In a mixing bowl, combine delicious 100% grass-‐fed ground beef
with all of the dry spices and mix well.
Using hands, make 2 patties about 1/2 inch thick. Place burgers on the grill and brush the top
side with a generous coating of Beasty BBQ Sauce.
Flip the burgers and baste again with the Beasty BBQ Sauce. Cook until done and then serve
with a side of your choice.

Triple Protein Burgers

Ingredients
1/2 white onion, minced
4 pieces of nitrate-‐free bacon
1/2 cup yellow mustard
1 head of lettuce
4 eggs
1 tomato, sliced
Process
Place ground beef, onion, garlic, salt, and pepper in a mixing bowl and mix well with hands.
Form meat into 4 patties, no more than 1/2 inch thick.
Place 4 slices of bacon in a cold sauté pan and place on medium-‐low heat turning often, about
12 minutes. Once cooked, transfer to a plate lined with paper towels to absorb all the extra fat.
Reserve pan with bacon grease.
As the bacon is cooling, rub both the tops and bottoms of the burgers with mustard to cover all
sides and place in the bacon grease pan on the stove, cooking over medium-‐high heat. Cook for
4 minutes on each side or until preferred doneness is achieved.
While burgers are cooking, rinse lettuce and remove the outer layers keeping them intact to
use as shells for the burgers. In a separate sauté pan, cook eggs over easy or to your liking.
Once burgers are done cooking, place one in each lettuce leaf. Top with bacon, fried egg and
sliced tomato. Wrap the lettuce all around the burger and dig in.

Creole Sirloin with Romesco Sauce

Ingredients
4 grass-‐fed sirloins, warmed to room temperature at least 30 minutes
2 tsp black pepper
2 tsp salt
1 tsp dried sage
1 tsp dried thyme
1 tsp dry mustard
1 tsp garlic
1/2 tsp dried rosemary
1/2 tsp cayenne
Romesco Sauce
Process
Preheat grill on high heat; 650°F will give you a nice hot sear on the outside. Combine black
pepper, salt, sage, thyme, dry mustard, garlic, rosemary, and cayenne in a bowl. Mix well. This
is your creole rub.
Brush both sides of all 4 sirloins with extra virgin olive oil and generous amounts of the creole
rub.
Place sirloins on the hottest part of the grill and close the lid. Cook for approximately 5-‐6
minutes per side (this depends on the thickness of the steak), or to your liking.
Cover hot steaks with aluminum foil and let rest for 10 minutes. Plate the steak and top with
Romesco Sauce and enjoy.

Romesco Sauce
Ingredients
10 ounces of cherry tomatoes
1/4 cup almonds, whole or slivered
3 garlic cloves
4 ounces roasted red pepper
4 ounces roasted yellow pepper
1 tbsp red wine vinegar
Process
Preheat sauté pan over medium-‐high heat. Add whole cherry tomatoes, almonds, and whole
garlic cloves to the pan. There is no reason to worry about dicing or cutting anything — just
sauté it all whole.
Sauté in the pan for 8-‐10 minutes or until you get a nice even browning on everything. Ensure
you stir constantly to avoid burning any of the ingredients.
Transfer tomatoes, almonds, and garlic to a food processor. Add in roasted peppers, extra virgin
olive oil, red wine vinegar, and red pepper flakes. Run on high until you get a nice smooth sauce
consistency.
I challenge you to taste it but not to eat it straight out of the bowl until the steak is ready; I bet
you can’t.
Spoon Romesco Sauce over steak and enjoy.

Grilled Ribeye with Spaghetti Squash Sauté

Ingredients
2 grass-‐fed ribeye steaks
1 spaghetti squash
4 cloves of garlic, diced
1 white onion, diced
sea salt
black pepper
garlic powder
Process
Cut spaghetti squash in half long-‐ways and scrape out the guts like you would a pumpkin. For
faster cooking, place the halves cut-‐side down in a Pyrex dish in 1/2 inch of water, pierce the
outer skin a bunch of times with a fork, cover, and microwave on high for about 12 minutes or
until the outer skin can be easily pierced with a fork. Alternatively, you can bake the spaghetti
squash in the oven for about an hour using the same face-‐down method in 1/2 inch of water.
Allow spaghetti squash to cool and use a fork to scrape out the inside strands.
Preheat the grill on high. Allow ribeye steaks to sit out until they are room temperature. Rub
ribeyes with olive oil and then season with salt, pepper, and garlic to taste. Place steaks on the
grill and cook to your liking.
Preheat sauté pan over medium heat on the stovetop. Add diced onions and garlic and sauté
for about 10 minutes, or until the onions become translucent. Turn the heat to the sauté pan
off and stir in spaghetti squash, ensuring you stir well to get an even coating. Remove steaks
from the grill and allow them to rest for 10 minutes before slicing. Put spaghetti squash on the
plate and top with grilled ribeye. Serve and enjoy.

Southwestern T-‐bone
Ingredients
2 t-‐bone steaks
2 tsp garlic powder
2 tsp chili powder
2 tsp cumin
2 tsp De Arbol chili
1 tsp black pepper
1 tsp sea salt
Process
Preheat the grill on high heat. In a mixing bowl, combine the garlic, chili powder, cumin, De
Arbol chili, black pepper, and salt. Mix well. Let steaks sit at room temperature for at least 30
minutes before cooking.
Rub steaks with extra virgin olive oil and generously apply dry rub to all sides. You can cook
them immediately or let them sit at room temperature covered for up to an hour to let the rub
sink in.
Once the grill is nice and hot, spray with nonstick spray, and place the steaks on the hottest part
of the grill. Close the lid as fast as possible. After 6 minutes, flip the steaks and close the lid
again quickly to keep the heat in. Immediately plate and cover cooked steaks with aluminum
foil for at least 10 minutes to let reabsorb all the juices.
Serve with a side of Grilled Cauliflower from my Paleo Sides & Sauces book, and enjoy.

Mediterranean Marinated New York Sirloin

Ingredients
2 New York sirloins
3 tbsp 100% raw organic honey, melted
2 garlic cloves peeled
1/2 tsp black pepper
Process
Combine all ingredients except the steak in a blender; cover and blend well. Set aside a third of
the marinade to baste the steak on the grill.
Place steaks in a ziploc bag and pour in the remainder of the marinade. Seal bag and swish the
contents to ensure an even coating. Place the bag in the refrigerator for at least an hour, but up
to a day. Remove steaks from the refrigerator and allow them to come to room temperature
for at least 30 minutes to ensure even cooking.
Preheat the grill on high for at least 10 minutes; I like to leave my grill on high the whole time to
get the best sear possible. Place steaks on the grill and close the lid. Grill 3-‐4 minutes per side
and baste the steaks once flipped. Don’t overcook the steaks.
After the time is up, remove from the grill, place on a plate and cover with aluminum foil where
the steak will continue to cook. Leave covered for at least 10 minutes to allow steaks to
reabsorb all their juices and become nice and moist. Slice and serve.

Herb Crusted Ribeye

Ingredients
2 ribeye steaks, left at room temperature for at least 30 minutes
2 tbsp dried basil
2 tsp dried thyme
1 tbsp fresh rosemary, chopped
2 tsp dried oregano
1 tbsp crushed fennel seeds
1 tsp ground coriander
2 tsp garlic powder
1 tbsp sea salt
2 tsp black pepper
Process
Preheat grill to high. Combine all ingredients except the steak in a bowl and mix well. Liberally
apply dry rub to each side of the steak, set aside.
Cook steaks on the grill approximately 4-‐5 minutes per side or until done to taste. Remove from
the grill, and serve with Grilled Honey Pineapple from my Paleo Sides & Sauces book. Enjoy.

Caveman Sirloin Steaks

Ingredients
2 top sirloin steaks, room temperature
2 tbsp espresso ground organic French vanilla coffee
1 tbsp unsweetened cacao powder
1/2 tsp cinnamon
1/2 tsp nutmeg
Process
Preheat the grill on high for 10 minutes and then leave it on high, somewhere between 550-‐
650°F. Mix espresso, cacao powder, cinnamon, and nutmeg together in a bowl.
Brush both of the steaks with extra virgin olive oil and then spread the espresso mixture on
both sides of the steak. Grill for 5 minutes then flip and cook for approximately 3-‐4 minutes on
the other side (or until done to your liking). Remember that when you pull the steak off the grill
you are going to cover it with foil for at least 5 minutes and it will continue to cook, so don’t
overdo it.
Remove the steak from the grill, cover with aluminum foil to allow all the juices to settle and
the steak to finish cooking, at least 5 minutes. Serve with amazing Sweet Butternut Squash from
my Paleo Sides & Sauces book.

Honey Baked Ham with Spiced Apples and Peaches

Ingredients
3 lbs white sugar-‐free ham
2 large apples of choice
2 yellow peaches
1/2 cup raw organic honey, melted
1 tsp cinnamon
1 tsp mustard powder
1/4 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp allspice
1/4 cup water
Process
Preheat oven to 350°F. Rinse ham under cold water and pat dry with a paper towel. Place in the
middle of a roasting pan.
Mix honey, cinnamon, cloves, nutmeg and allspice in a bowl. Mix mustard powder and water
until well-‐combined and mix thoroughly with honey and spices mixture to create a glaze. Using
basting brush, baste ham with the glaze.
Core the apples, take the pits out of peaches and chop into large slices. Spread the fruit all
around the ham in the roasting pan. Baste the fruit with glaze and then baste the ham once
more.
Place ham in the oven and bake until ham reaches an internal temperature of 150°F. Open the
oven every 20-‐30 minutes and add more glaze to the ham until cooked. Once ham reaches
150°F internal temperature, remove from the oven and tent with aluminum foil for 15 minutes.
Slice and serve with spiced fruit.

Smoked Avocado Lime Pork Chops

prep time: 5 minutes | cook time: 20 minutes on the grill or 60 minutes in the
smoker | servings: 2
Ingredients
2 bone in rib pork chops, approximately 2 lbs
1/4 cup lime avocado oil
black pepper to taste
garlic powder to taste
salt to taste
drizzle of honey
Process
Rinse pork chops with cold water and pat dry. Rub pork chops with lime avocado oil and then
season to taste. If you don’t have avocado oil, use high quality extra virgin olive oil, and the
juice of 1-‐2 limes to marinate and then garnish with fresh avocado.
Drizzle with honey, cover, and place in the refrigerator for a few hours to marinate. If you have
a smoker, preheat it for a cold smoke, about 180-‐200°F. If not, preheat the oven to 350°F or
bring the grill to about 400°F.
Place chops on the smoker for 1 hour. Turn smoker on high (about 400°F). Cook pork chops
until they reach an internal temperature of 155°F. If using an oven, use a glass Pyrex baking dish
and cook to the same temperature. If grilling without smoking, cook 8-‐10 minutes per side.
Cool for 10 minutes, drizzle with honey, and enjoy.

Smoked Baby Back Ribs with Blackberry BBQ Sauce

prep time: 10 minutes | cook time: 5-‐6 hours | servings: 3-‐4
Ingredients
2-‐3 racks of pork ribs
Caveman Rub, reserve 1 tbsp for sauce
1 cup apple cider vinegar
Ingredients (Blackberry BBQ Sauce)

2-‐3 tbsp olive oil
1 large yellow onion, diced
2-‐3 cups fresh blackberries
2 cups tomato sauce
1/2 cup maple syrup
1/4 cup coconut aminos
1 tbsp Caveman Rub
1 tsp red pepper flakes, to taste
2 tbsp apple cider vinegar
salt and pepper, to taste
Process
For sauce, heat olive oil over medium heat. Add onion and garlic, and cook until onions become
translucent, about 8-‐10 minutes. Add blackberries, tomato sauce, maple syrup, coconut
aminos, Caveman Rub, and red pepper flakes. Bring to a boil. Reduce heat and simmer on low
until sauce thickens, about 20 minutes. Stir in apple cider vinegar, salt, and pepper, and allow to
simmer.
Meanwhile, remove the membrane from the backside of your ribs. Message ribs with Caveman
Rub. Heat your smoker to between 160—220°F, and use Hickory Wood for smoking. Cook ribs
for 3 hours, pausing every 45 minutes to spray with Mop Sauce, a mixture consisting of 1 cup
vinegar and 3 tablespoons Caveman Rub. Wrap ribs in aluminum foil and cook for 2 hours,
hanging out in the smoke. After that, cook for 1 more hour topped with the blackberry BBQ
Sauce. Your ribs are done when the internal temperature is 165°F. Enjoy.

Caveman Rub
Ingredients
4 tbsp smoked paprika
2 tbsp sea salt
2 tbsp chili powder
2 tbsp ground cumin
1 tbsp ground black pepper
1 tbsp dried oregano
1 tbsp ground white pepper
Process
Blend all ingredients in a bowl. Use to season meat to taste.

Beasty Country-‐Style Pork Ribs

prep time: 10 minutes | cook time: 3 hours | servings: 2
Ingredients
4 country style pork ribs
1 lemon, sliced
Salt to taste
2 cups of Beasty BBQ Sauce
1 tsp liquid smoke
Process
Preheat oven to 250°F. Arrange pork ribs in the bottom of roasting pan. Salt ribs to taste, cover
with minced garlic, and top with lemon slices.
Put liquid smoke in the bottom of baking dish. Place ribs in the preheated oven and bake for 2
hours.
Remove from the oven and drain off all excess liquid and fat; discard the lemons. Pour Beasty
BBQ Sauce over the top of all ribs and return to oven for another 30-‐60 minutes.
Optional: Finish on the grill to crisp up the sauce.

Pork Chops and Applesauce

Ingredients
2 bone in pork chops
1 cup unsweetened applesauce
1/3 cup dried cranberries (dried with apple juice)
1/4 cup fresh lemon juice
1 tbsp dried rosemary, chopped
1 small onion, sliced
1 small apple, sliced
ginger to taste
Process
Preheat oven to 300°F. Preheat a sauté pan on stove top over medium-‐high heat. Season both
sides of pork chops with salt, pepper, and ground ginger to liking. Once seasoned, sear pork
chops in the pan for 2-‐3 minutes on each side. Set aside.
In a mixing bowl, combine applesauce, cranberries, lemon juice, and rosemary. Mix well.
Line the bottom of baking dish with sliced onions and place pork chops on the bed of onions.
Rub garlic onto the top of pork chops. Place sliced apples in a single layer on top of pork chops.
Evenly spoon applesauce mixture over the top of pork chops to cover entirely. Cover with
aluminum foil and bake for anywhere from 30-‐60 minutes depending on the thickness of chop.
Once the internal temperature reaches a minimum of 145°F you are good to remove them from
the oven. Let them rest for 10 minutes before serving. Enjoy.

Bacon-‐Wrapped Grilled Pork Chops with Citrus

Drizzle
Ingredients
3 pork chops, 1 inch thick
6 slices of nitrate-‐free bacon
juice of 1 lime
1 garlic clove minced
Process
Preheat grill on medium high for at least 10 minutes. Pat pork chops with a paper towel and
wrap each one with two slices of bacon, overlapping them and securing them with toothpicks.
Season both sides with generous amounts of salt and pepper.
Place chops on the grill, cover, and cook about 8-‐10 minutes per side, flipping once. Cook until
the internal temperature reaches 155-‐160°F.
Mix lime juice, garlic, extra virgin olive oil, and red pepper flakes in a bowl and whisk well. Add
salt and pepper to taste. This is your citrus vinaigrette.
Serve pork chops over a bed of steamed broccoli and drizzle with citrus vinaigrette.

Bacon-‐Wrapped Rabbit Loin

Ingredients (Rabbit)
3 rabbit loins, cleaned
1 lb bacon
1 lemon
fresh sage
fresh thyme
salt and pepper
Ingredients (Dressing)
1/2 cup strawberries
juice of 1/2 lemon
2 tbsp pastured bacon fat, melted and strained
1 tsp Dijon mustard
splash of apple cider vinegar
Process
Preheat the oven to 350°F. Cut bacon in half, or to the length needed to wrap the loin. Lay
bacon slices out slightly overlapping on cutting board. Place a rabbit loin in each one and
season with salt, pepper, thyme, and sage to taste. Roll them up tightly, setting them so the
bacon meets on the bottom. Sear the seam first, then all around in a sauté pan over medium-‐
high heat until bacon is mostly cooked. Add some bacon fat to the pan as needed. Once all is
seared, place the entire pan in the oven and cook for 5-‐6 minutes, turning occasionally. Remove
from the oven and let rest for 10 minutes. The loin should be medium-‐rare or pinkish.
While the rabbit is resting, take all the ingredients for dressing and throw them in food
processor. Turn it on and let the magic happen until well-‐blended.
If you want more bacon flavor in your rabbit loin, add more bacon fat — problem solved! Slice
rabbit loin and plate on a bed of mixed greens, and drizzle with the dressing.

About George Bryant

George Bryant is a self-‐taught chef and creator of Civilized Caveman Cooking Creations, an
award-‐winning Paleo recipe blog with a passionate following and over 50,000 Facebook fans.
Civilized Caveman Cooking swept the 2013 “Homies” awards, winning “Best Recipes” and “Best
Healthy Cooking” website.
George believes in having fun in the kitchen and letting your love and happiness come through
in your food.
You can find more about George at civilizedcavemancooking.com or follow his photography
journey at gbsnapshots.com.

About Abel James

Abel James is the host of the award-‐winning and wildly popular “Fat-‐Burning Man Show,” a #1
bestselling author, a professional musician, and entrepreneur.
As creator of “The Wild Diet,” Abel helps his readers, listeners, and clients embrace real food to
improve performance, health, and longevity.
Listen to Abel’s show at FatBurningMan.com or sign up for personalized coaching at
LeanBodyCommunity.com.

30 Days of Recipes and Meal Plans

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30 Days of Recipes and Meal Plans

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-­‐ Vanessa Christensen

-­‐ Susan McCauley

-­‐ Health Coach Penny

-­‐ Chad Potteiger

-­‐ Tonja Field

-­‐ Vicki Hsu

-­‐ Rachel Flowers

-­‐ Shelly Jurgensmeyer

George and Abel

Table of Contents

Monday Cluck-­‐Moo Berry Bird Burgers Sage and

Tuesday Apple Pie Lime Grilled Sage and

Wednesday Pumpkin Pie Jalapeño Dijon Grilled Chicken

Thursday Simple Sweet Honey Mustard Sage and

Friday Tropical Scramble Stir Fry Beef Salad Lemon Dijon

Saturday Tomato Frittatas Bacon Bison Creamy Baked

Sunday Sweet Potato Bacon-­‐Wrapped Avocado-­‐Stuffed

Monday Coconut Griddle Southwestern Top Sirloin Kabobs

Tuesday Breakfast Sausage Bacon Wrapped Baked Swiss Steaks

Wednesday Coconut Pancakes Grilled Buffalo Ginger Sirloin with

Thursday Eggs Benedict over Almond Jalapeño Grilled

Friday Tomato Frittatas Pumpkin Chicken Southwestern T-­‐

Saturday Sweet Potato Stir Fry Beef Salad Balsamic Grilled

Sunday Breakfast Sausage Tomato Balsamic Sage and

Monday Tropical Scramble Almond Mediterranean

Tuesday Caveman Crunch Caveman Smoked Avocado

Wednesday Coconut Pancakes Pumpkin Chicken Triple Protein Burgers

Thursday Eggs Benedict B.O.A.R.S. Stuffed Bacon-­‐Wrapped

Friday Sweet Potato Bacon Wrapped Beasty Country-­‐Style

Saturday Breakfast Sausage Pumpkin Chicken Bacon-­‐Wrapped

Sunday Cluck-­‐Moo Southwestern Caveman Sirloin

Monday Coconut Griddle B.O.A.R.S. Stuffed Ginger Sirloin with

Tuesday Zucchini Breakfast Tomato Balsamic Grilled

Wednesday Purslane Scramble Bacon Bison Grilled

Thursday Tropical Scramble Grilled Buffalo Pork Chops and

Friday Breakfast Sausage Jalapeño Dijon Smoked Baby Back

Sunday Coconut Griddle Lime Grilled Macadamia Nut

Monday Sweet Potato Honey Mustard Balsamic Grilled

Tuesday Breakfast Sausage Bacon-­‐Wrapped Top Sirloin Kabobs

Coconut Pancakes with Raspberry Reduction

German Apple Pancakes

Pumpkin Cranberry Scones

Pumpkin Spice Latte

Serve with homemade Holiday Lara Bars for a cold-­‐season treat.

Holiday Lara Bars

Chocolate Caveman Crunch Bars

Ingredients (Coconut Flour Tortillas)

Ingredients (Beef Stuffing)

Process (Coconut Flour Tortillas)

Process (Beef Stuffing)

Zucchini Breakfast Casserole

Cluck-­‐Moo Breakfast Sausage

Serve with some scrambled eggs or Paleo pancakes. Enjoy.

Caveman Crunch Bars

Cranberry Orange Scone

Mixed Berry Fruit Cake Bars

Simple Sweet Scramble

Sweet Potato Scramble

Coconut Griddle Cakes

Blueberry Mango Muffins

Blackberry Banana Muffins

Strawberry Mango Muffins

Avocado Fruit Parfait

-‐ Vanessa Christensen

-‐ Susan McCauley

-‐ Health Coach Penny

-‐ Chad Potteiger

-‐ Tonja Field

-‐ Vicki Hsu

-‐ Rachel Flowers

-‐ Shelly Jurgensmeyer

Monday Cluck-‐Moo Berry Bird Burgers Sage and

Sunday Sweet Potato Bacon-‐Wrapped Avocado-‐Stuffed

Friday Tomato Frittatas Pumpkin Chicken Southwestern T-‐

Thursday Eggs Benedict B.O.A.R.S. Stuffed Bacon-‐Wrapped

Friday Sweet Potato Bacon Wrapped Beasty Country-‐Style

Saturday Breakfast Sausage Pumpkin Chicken Bacon-‐Wrapped

Sunday Cluck-‐Moo Southwestern Caveman Sirloin

Tuesday Breakfast Sausage Bacon-‐Wrapped Top Sirloin Kabobs

Serve with homemade Holiday Lara Bars for a cold-‐season treat.

Cluck-‐Moo Breakfast Sausage

Bake for 18-‐20 minutes or until done.

Bacon-‐Wrapped Stuffed Chicken Breasts

Macadamia Nut Crusted Mahi-‐Mahi

Fire-‐Roasted Bacon Meatloaf

Plate and spread Kerrygold grass-‐fed butter on top. Enjoy.

Beasty Country-‐Style Pork Ribs