I’ve been a lean mean Paleo cooking machine! Today I enjoyed an abundance of mighty meals… This morning was my homemade version of Steve’s Original PaleoKrunch. I tossed in some raspberries + strawberries with unsweetened Almond Milk.

Lunch was leftover Chocolate Beef with Bacon + steamed Spinach

And this is waiting for me when I get home tonight…

…slow cooked Triple B (Buffalo, Bacon + Butternut Squash) chili. Yum!

Tonight I will also be completing the 500 FB Challenge that I have been needed to bust out and post up. Tonight is the night for it! I am also thinking about getting in a few Fitocracy Quests as well. And… more Z routine practicing!!! 

Is it 6 o’clock yet?

Triple B Chili  (Triple B stands for Buffalo, Bacon + Butternut Squash)

Paleo-friendly

Servings: 3-4

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Ingredients:

• 1.5 Lb Butternut Squash, peeled, seeded, and cubed
• 6 Slices of Bacon
• 1 Lb Ground Bison (Or Beef)
• 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
• 2 Tbsp Coconut Oil, melted

Process:

1. Preheat your oven to 400 Degrees Fahrenheit
2. Mix the Butternut Squash and coconut oil together in a small roasting pan and roast in the oven for 30 Minutes or until tender
3. Cook bacon in a large skillet over medium heat and cook until crispy, set aside to cool
4. Add the bison to the bacon grease in the pan and cook through
5. Stir in the onion, garlic, and jalapeños and cook until the onions are translucent
6. Add the salt, oregano, cumin, and cayenne and then cook while stirring for a minute
7. Crumble your bacon and add it as well as your tomatoes with the juice and apple cider vinegar
8. Bring to a simmer and let simmer until thickened, about 30 minutes
9. Once done, place your chili in a bowl and top with your roasted butternut squash
10. Sprinkle with some cinnamon or cocoa powder if desired
11. Enjoy