Paleo Lifestyle


Need I say more.  There is nothing that starts the mouth salivating like the thought of wonderful dark chocolate candy.  I have to admit that since I have been on the Mauri-1Paleo lifestyle I have been missing chocolate.  Last week I searched for  “Paleo chocolate” and found this amazing recipe at  I knew I was onto something really good when the Butcher tried this chocolate and declared he had never tasted chocolate any better than this.  He may have been stretching it a little; However, this is mighty good.

Paleo Dark Chocolate

1/2 cup coconut oil
1/2 cup cocoa powder
3 Tablespoons honey
1/2 teaspoon pure vanillaPaleo Dark Chocolate ingredients

Gently melt the coconut oil over medium low heat.  Stir the cocoa powder, honey and vanilla into the melted oil until well blended. Pour into candy molds or a pliable tray and refrigerate for one hour. (I poured from the pan into a pitcher style measuring cup to fill the candy molds)  I found a great selection of candy molds at Hobby Lobby.

I can hardly wait for the hour to be up so I can sample these tasty treats. Have a wonderful day
Until next time…From our Butcher Block to your Table.

Paleo chocolate in mold

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Applesauce cake with cream cheese frosting

When fall comes slipping in I am ready to make “fall” foods.  A must have is an applesauce cake.  Since I am now living the Paleo lifestyle it must also be Paleo Mauri-1friendly.  I searched the internet and found this recipe on Everybodys Honey blog.   This recipe meets the criteria.  I hope you enjoy it as much as I did.  If you have trouble finding coconut flour we have it available at the meat market.  Not something you would expect to find at a butcher shop.

Applesauce Cake

1 Cup of Applesauce (unsweetened)
1/4 Cup of Coconut oil, melted
5 eggs, slightly beaten
1/2 cup + 3 Tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon cinnamon
1 teaspoon pumpkin pie spice OR 1/2 teaspoon ginger and a dash of nutmeg and allspicePaleo Applesauce cake
1/4 cup honey

Preheat oven to 400 degrees. Lightly grease a 9 X 9 inch glass baking dish or line 12 cupcake pan with paper liners. Mix the dry ingredients. Mix the wet ingredients. Combine the wet and dry ingredients and mix well. Let sit for 5 minutes (allowing the coconut flour to absorb moisture) and then mix once more. Fill baking dish or cupcake liners. Bake at 400 degrees 15 to 18 minutes for the cupcakes and for the cake bake 25 to 28 minutes, until lightly browned and toothpick inserted comes out clean. Completely cool the cake or cupcakes and ice with Cream Cheese icing.

Cream Cheese Icing

8 oz. of cream cheese (softened at room temperature)
1/4 cup maple syrup
3 Tablespoons of full fat coconut milk

Blend the above and spread on the cooled cake or cupcakes. Store in the refrigerator.

Enjoy this with a cup of tea and honey.

Until next time…From our Butcher’s Block to your Table!

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Stuffed Peppers Ole

I am loving this hot weather and nothing says summer like stuffed peppers.  Last week we enjoyed a trip to Amish country.  We picked up the most Mauri-1beautiful green peppers.  They were huge and crisp.  The Butcher had brought home about 5 pounds of extra lean ground beef.  Before I even thought about it I had browned the meat and seasoned it with Taco seasoning.  After the fact I wished I had kept back some of the extra lean ground beef for stuffed peppers.  What to do?  It didn’t take me long to think up “Mexican” stuffed peppers.  I hope you like this traditional dish with a Mexican flair.

Stuffed Peppers–Mexican Style

3 to 4 big green peppers (or 7 to 8 medium hot yellow peppers)Mexican Stuffed Peppers
2 pounds of extra lean ground beef
5 Tablespoons of Taco seasoning spice
2 cups of shredded Mexican Cheese
28 oz. can of pureed tomatoes

Brown the ground beef and season with the Taco seasoning. Set aside. Cut the tops off of the peppers and clean out the seeds. I cut the bottom off of the top of the green pepper and use it to “seal” up the peppers while they are cooking. Put 3/4 cup of the shredded cheese with the ground meat and mix together. Fill the peppers with the meat and cheese mixture. Put the pepper tops on top of the stuffed peppers. Put the stuffed peppers in a covered casserole dish. Cover the peppers with the Tomato Puree. Bake in an oven heated to 350 degrees for 2 hours. The flavors will be nicely blended together.  Remove the casserole from the oven and remove the lid.  Add the remaining shredded Mexican Cheese on top of the Tomato Puree and cook for an additional 5 minutes until the cheese is melted.

I made smashed redskin potatoes to accompany this meal. I am still a southern girl and I like stuffed peppers over mashed potatoes. Serve with fresh cantaloupe and you have a real “southern” meal–south of the border, that is!

Enjoy!  Now get out and do something fun with the last days of summer. Until next time…From our Butcher Block to your Table.

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Inside Out Bacon Cheeseburgers

Happy Tuesday to you.  It has started to feel like Fall in Northeast Ohio.  I’m not complaining–just stating a fact.  Before I share a simple recipe I want to Mauri-1take a minute to thank all of you.  I have reached my goal weight of 115 pounds.  I feel like you are my accountability partners.  I have shared recipes with you and kept you updated as I converted to the Paleo lifestyle.  I have to tell you, I feel great.  I am eating wonderful food and I am certainly not starving.  My sister Fredda is going to start the Paleo lifestyle on August 18th.  Is there anyone else that might like to start at the same time and share your progress with her?  Let me know.  I will be happy to coordinate that.  Also, I am not going anywhere.  I am staying on the Paleo plan.  Keep reading my blog  I will keep you posted on how this works for the long haul.

Inside Out Bacon Cheeseburgers

2 pounds of Extra Lean Ground BeefInside out Bacon Cheeseburgers 2
8 Strips of Bacon, fried crisp.
6 slices of Mozzarella cheese (or a good melting cheese of your choice)
salt and pepper to taste

Make 12 very flat patties out of the Ground Beef. Put the cheese on the thin patty.  Divide the cooked bacon and place on the cheese.  Place another patty on top of the bacon and pinch around the edges to enclose the bacon and cheese and to make one patty out of the 2 patties. Continue this process until you have 6 patties. Season the patties with salt and pepper.  Put the burgers on the grill.   Cook for 2 minutes and flip. Cook the burgers for approximately 15 minutes flipping frequently.  Who says you need buns for a great burger?  Top with dill pickles, onions, tomatoes, peppers, the choices are endless.  The results are delicious and you can heat up the leftovers for lunch.

Until next time…From our Butcher Block to your Table.Inside out Bacon Cheeseburger 4

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