Paleo Crockpot Chili

We love chili. It is a quick and an easy meal that will last an entire week. Back in September we posted our Spicy Sweet Potato Chili and here is another chili recipe to add some variety!

Yields: 8-10 Servings


  • 2 lbs. of ground beef or turkey
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 red and 1 green bell pepper, both diced
  • 1 cup of carrots, finely diced
  • 1 cup of celery, diced
  • 1 jalapeno, minced
  • (1) 28-ounce can of crushed or stewed tomatoes
  • (1) 14-ounce can of diced tomatoes
  • (1) 15-ounce can of tomato sauce


  • 3 Tbsp. of chili powder
  • 1 Tbsp. of oregano
  • 1 Tbsp. of basil
  • 2 tsp. of cumin
  • 1 tsp. of salt
  • 1 tsp. pepper
  • 1 tsp. onion powder
  • 1/2 tsp. of cayenne
  • About 4 strips of cooked bacon, crumbled
  • 1 or 2 avocados, diced


  1. Sauté onions and garlic together in a large saucepan over medium heat
  2. Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat
  3. Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker
  4. Add all the above vegetables and spices (except garnish ingredients) to the crockpot
  5. Give the pot a good stir
  6. Set crockpot to LOW, cover, and slow cook for about 6 hours
  7. Spoon into individual bowls. Garnish with crumbled bacon and avocado slices
  8. Serve hot and enjoy!


Adjust jalepeño, cayenne and chili powder to suit your own personal taste. As written, the recipe is moderately spicy in my opinion. You might want to glance through this post's comment section for more helpful advice from other paleo cooks.

Apple Topped Chops

Courtesy of Men's Health 

We hadn't made these in a while then with our 6 week nutrition challenge we needed some variety! I forgot how SIMPLE and DELICIOUS! Enjoy!



  • 1 tablespoon olive oil

  • 2 small cloves garlic, crushed

  • 2 thin-cut boneless pork chops (3 ounces each)

  • 2 small red apples, such as gala or red delicious, cored and diced

  • 4 teaspoons balsamic or red wine vinegar

  • 2 tablespoons bourbon

  • 2 tablespoons grainy mustard

  • salt

  • freshly ground black pepper


  • Combine the oil and garlic in a nonstick skillet over medium-high heat. Place the pork chops in the center of the skillet.

  • In a medium bowl, toss the apple with the vinegar and bourbon, and then add the mixture to the skillet between the pork and the edges of the pan. Cook for 6 minutes, turning the pork once and the apple pieces a few times. When ready to serve, top the pork with mustard. Season to taste with salt and pepper.

Serving Size: Makes 2 Servings

Apple Onion Chicken Breakfast Sausage

Paleo Apple-Onion Chicken Breakfast Sausage

Yield(s): 26 sausages, about 13 servings


  • 3 tablespoons coconut oil, plus more for frying

  • 1 large onion, finely diced

  • 2 medium crisp, sweet apples, washed, cored, and diced small (not peeled)

  • 1 large clove garlic, minced

  • 2 lbs (910 g) ground chicken breast

  • 1 tablespoon minced fresh thyme (or 1 teaspoon dried thyme leaves)

  • 1¾ teaspoons sea salt

  • 1½ teaspoons minced fresh sage (or ¾ teaspoon dried, crushed sage leaves)

  • ½ teaspoon fennel seeds, gently crushed in your palm

  • ¼ teaspoon ground black pepper

  • ⅛ teaspoon ground nutmeg

  • 1 tablespoon apple cider vinegar (see Note below)


  1. Melt the coconut oil (if it’s not already melted) in a large skillet over medium-high heat. Add the onion and apple, and cook 3 minutes, stirring occasionally. Turn the heat down to medium-low, add the garlic, and cook 1 minute more, stirring constantly. Turn off the heat and cool completely.
  2. Combine the cooled apple/onion mixture, ground chicken breast, thyme, salt, sage, fennel seeds, black pepper, nutmeg, and vinegar in a large bowl. Mix just until the apples and onion are incorporated, being careful not to over-mix.
  3. Scoop the sausage mixture into 3-tablespoon-sized balls (I use an ice cream scoop for this), and then flatten the balls into 2½ to 3-inch circles. (Like making mini hamburgers.)
  4. To cook on the stove-top:
    • heat a large skillet or griddle (I use my cast iron griddle, but a nonstick surface will also work) over medium to slightly medium-high heat. Add coconut oil and spread it around to coat the skillet or griddle. Add the sausages and cook until they’re golden on both sides and fully cooked inside, about 3 to 4 minutes per side, flipping once. You can work in batches if they don’t all fit at once. (Don’t press down on the sausages as they cook because this will release the juices that keep them moist.)
  5. To cook in the oven:
    •  preheat the oven to 425F. Line a large baking sheet with parchment paper and grease it with a little coconut oil. Line the sausages up on the prepared baking sheet, and bake until they’re fully cooked, about 5 to 6 minutes per side, flipping once. (Note that if they’re cooked in the oven, they won’t be golden on the outside unless you briefly run them under the broiler or brown them in a skillet.)
  6. Serve the sausage with eggs or vegetable hash, if desired.


Apple Cider Vinegar: Don’t skip this! It doesn’t make the sausages tart like you might think; it basically tenderizes the meat.

To Freeze and Reheat: I like to store extra sausages wrapped in batches of 2 (which is a serving size) in the freezer. To reheat, unwrap the sausages and put the frozen sausages into a skillet with a splash of water; cover the skillet and cook until warm throughout, flipping once.



Spicy & Sweet Chipotle Honey Baked Chicken

Holy amazingness. This was one delicious recipe. (I think it was actually better on day two!) With some spice and some sweetness your mouth with go crazy with mix of flavors. Give it a try. We used chicken breast, but I'm sure the wings would be amazing too! Its probably delicious on beef too!

Spicy & Sweet Chipotle-Honey Baked Chicken Wings Recipe


Chipotle Seasoning Mix

  • 1 1/2 - 2 lbs chicken wings (pre-cut)
  • 1/4 cup honey
  • 1 tbs chipotle powder
  • 1 tbs coconut sugar
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 1/2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dry mustard
  • Serves about 2


  1. In a small bowl, prepare the dry Chipotle Seasoning Mix – stir to combine
  2. Place chicken wings on small wire racks, and set inside a foil-lined cookie sheet to catch drippings
  3. Generously coat all sides of the wings with the Chipotle Seasoning Mix
  4. First bake at 400ºF for about 35 minutes
  5. Next baste the chicken wings with honey
  6. Continue baking an additional 10 minutes at 400ºF
  7. Remove from oven and coat one more time with honey
  8. Serve hot, add a side of celery and carrots if desired

Beef Breakfast Sausage

 Coach Anthony and I LOVE breakfast. It is most certainly our favorite meal of the day and a key factor in giving you a good start to everyday. Some people dislike or choose not to eat pork for personal or religious reasons so here is an excellent alternative to pork sausage patties. 

We generally make a large batch and freeze the left overs and just pull them out the night before so they are already made! We are all about being efficient with our time--cook everything at once, portion and it makes life much easier!

This particular recipe is for 2 lbs of ground beef but alter it as needed! Enjoy!

Beef Breakfast Sausage


  • 1 tablespoon brown sugar
  • 2 teaspoons dried sage
  • 2 teaspoons salt
  • 2 teaspoons dried basil
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon crushed red pepper flakes
  • 2 pounds ground beef


  1. Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend. (I throw everything into my KitchenAid and mix it!)
  2. Divide the ground beef mixture into 8 patties.
  3. Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side.

Paleo Apple Crisp

Coach Anthony and I have yet to try this but 'tis the season! Plus we have an amazing apple tree in our front yard that must not go to waste! Cozy up with this warm, yummy treat and enjoy the beautiful fall weather!


Crumble Topping

  • 4 cups of apples, peeled, cored and sliced thin
  • 1/4 cup full fat coconut milk
  • 2 tsp of lemon juice
  • 2 tbs pure maple syrup
  • 1 tbs of coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 3-4 tbs chopped nuts
  • 1 tbs coconut sugar
  • 1 tsp ground cinnamon
  • 3 tbs coconut oil
  • Pinch of salt


  1. Preheat oven 375-degrees F
  2. In a mixing bowl, combine apples, lemon juice, coconut milk, maple syrup, coconut sugar, cinnamon and allspice
  3. In a small mixing bowl, combine all the ingredients for the Crumble Topping - mix with your hands until mixture is crumbly. If it's too dry, add a little more coconut oil
  4. Grease an 8" x 8" baking dish or pie pan
  5. Pour the apple mixture into the pan
  6. Evenly sprinkle the Crumble Topping over the apples
  7. Bake about 20-25 minutes, or until apples are tender
  8. Serve warm and enjoy!


Courtesy of


Spicy Sweet Potato Chili

Another go to meal. Making a large batch of chili is particularly useful for people with super hectic lives. You basically through the ingredients in a crock pot and leave it for hours and you are good to go. 

Every Sunday, well---we attempt--to make all our meals for the week and portion them. It is a huge time saver during the work week. Just grab it and go! After a long day--grab it- warm it and dinner is served!



  • 2 lbs. hamburger
  • 1 red onion, chopped
  • 1 teaspoon minced garlic
  • 1 large can (29.5 oz) can tomato sauce
  • 2 cups petite diced tomatoes, with juice
  • 3 cups beef stock
  • 3 carrots, chopped (about 1 cup)
  • 5 small sweet potatoes, peeled and cubed (about 4-5 cups)
  • 2 bay leaves
  • ½ teaspoon thyme
  • 2 tsp. salt
  • 1½ teaspoons black pepper
  • ½ cup chili powder
  • dash of oregano
  • dash of red pepper flakes


  1. In a large saucepan, brown hamburger, onions and garlic. Drain off the fat. Add the remaining ingredients to the saucepan. Mix well, bring to a boil and simmer for about 30-40 minutes or until the sweet potatoes and carrots are cooked through.
  2. Slow Cooker Option: Instead of simmering the chili on the stove, you can brown the ground beef, add the other ingredients, then put it all in your crockpot and let it simmer on low all day (6-8 hours) or on high for 4-5 hours.

Fudge Babies

These are and will always be a personal favorite. When we were vegans, and now paleo-- it was difficult to find desserts that worked with our dietary choices. But then we found a GREAT resource for all these amazing and EASY desserts. Check out

Listed below is a basic recipe but it can be modified to fit whatever you want! We often make with shredded coconut too! She has a ton of variations and once you practice a few times you can make your own variation!

Original Fudge Babies

(paleo fudge balls)

  • 1 cup walnuts 
  • 1 and 1/3 cups pitted dates 
  • 1 tsp vanilla extract
  • 3-4 tbsp cocoa or cacao powder
  • optional: 1/8 plus 1/16 tsp salt (I always add this)
  • optional: raw chocolate chips – (we use cocoa nibs)

Blend all the ingredients, using a food processor (which works much better than a blender.) Roll into little balls.  

Almond Meal Pancakes

Yum, is all I can say! It took us a while to find a good pancake recipe that was gluten free (we choose to eat minimal amounts of gluten products but this is great for people with a gluten intolerance too). These pancakes make a great addition to breakfast (see picture below...breakfast of champions), or a quick snack! Enjoy!

Almond Meal Pancakes


  • 2 cups almond meal 
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 cup mashed ripe banana (from approximately 2 medium bananas)
  • 3 eggs

Preheat a skillet to medium heat (350°F). In a small bowl, combine almond meal, sea salt, baking soda and cinnamon. In a separate large bowl, whisk together mashed bananas and eggs until thoroughly combined. Add dry ingredients to wet and mix well. Ladle 1/4 cup of batter for each pancake onto the preheated skillet. Cook for about 4 minutes and then flip, cooking an additional 4 - 5 minutes until no longer wet in the center. (Approximately 10 pancakes)

Notes and Recommendations

  1. If you have a KitchenAid or similar mixer I recommend using that and then you can just put all the ingredients in at one time!
  2. Add blueberries! YUMMMMMMMMMMM
  3. Store extra in the refrigerator to have as a quick snack (they are good cold too!)

Spicy Mustard Chicken

Crock-pot cooking is one of those things I wish I had figured out earlier. It is so simple AND it honestly makes the juiciest, most delicious meals!  

The recipe below is one of our many quick and easy crock-pot, paleo recipes. The recipe can be modified for more or less spice and doubled or even triple for a larger batch of chicken. 

P.S. This was the chicken served at our opening event at the beginning of August.

Paleo Spicy Mustard Crockpot Chicken


•    2 chicken breasts
•    1 tbls olive oil
•    1/2 tsp garlic powder
•    1/4 tsp sea salt
•    1/4 tsp pepper
•    1/3 cup chicken broth
•    2 tbls honey
•    1 1/2 tbls dijon mustard
•    1 1/2 tbls stone ground mustard
•    1/2 tbls paleo chili garlic sauce *recipe listed below 

 (*For the Chili Garlic Sauce: If you are not strict paleo, I generally use a mixture Sriracha and Chili Garlic Sauce from the Asian Market)


Mix all ingredients except chicken in a small bowl Then place chicken in the bottom of the crockpot and pour sauce over it. Cook on low for 3 hours. Remove chicken and pour sauce into small sauce pot. Heat sauce over medium to a simmer for 10 minutes. Serve chicken with sauce on top.

Chili Garlic Sauce


•    8 red jalapeños
•    2 garlic cloves
•    1/2 tsp sea salt
•    2 Tbls rice vinegar
•    1 Tbls coconut sugar


Cut four jalapeños into chunks and throw into blender. Deseed and devein remaining four jalapeños and place into blender. Add remaining ingredients to blender. Mix until well combined but not liquid. Store in an airtight container for up to two weeks in the fridge. 




Thank you to Plaid and Paleo for an amazing recipe!

Check out:







Simple Sweet Potato Hash

This is a recipe that we have been using for over 5 years. It has been our go to side dish for any meal. Try it and let us know what you think.

Ingredients (Serves Approx. 6)            

  • 2 tbsp extra virgin olive oil
  • 2 sweet potatoes, peeled and shredded on the rough side of a box grater
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1-2 tbsp butter
  • 1 tbsp fresh thyme
  • salt and black pepper


Heat 1 Tbsp of the olive oil in a saute pan over high heat with the onions and garlic, and cook until lightly browned. Add the sweet potatoes to the pan along with the butter and thyme. Season with salt and pepper and cook on medium heat for 10 minutes. Flip the hash over and cook until crisp, about 10 minutes. 

Spicy Chicken Sausage Variation

  • 2 lb sweet apple chicken sausage, chopped
  • 1 tbsp chipotle peppers, minced


Heat 1 Tbsp of the olive oil in a saute pan over high heat. Add the sausage and fry until brown; remove and set aside. Follow above directions while adding the chipotle peppers with the butter and thyme. Finish it off by adding the sausage back into the hash and toss to combine.