Gluten-Free/Paleo Blueberry Muffins

2 1/2 cups almond meal (flour)
3 large eggs, fresh
1/2 cups pure raw honey
1/2 tsp baking powder
1/2 tsp salt
1 tbsp vanilla extract
1 cup fresh blueberries

1. Preheat oven to 300°
2. Line a 12 cup muffin pan with muffin liner
3. In a large bow, mix all ingredients together, except blueberries, until fully combined. Gently fold in blueberries.
4. Fill each liner 3/4 full with batter.
5. Bake for 30-40 minutes. (Top should be spongy, but form when pressed.)
6. Cool for 5 minutes and remove from muffin pan.

*To keep fresh longer, store in the fridge.

Paleo Acorn Squash

Acorn squash
Ground turkey, beef, or venison
1 apple, cored and chopped
1 white onion, chopped
1 tsp cinnamon
1 tsp salt, pepper, garlic
1/4 cup chopped walnuts or pecans
Coconut oil
Brown sugar

1. Cut acorn squash in half and scoop out seeds. Preheat oven to 400°.
2. Coat the inside of each half with coconut oil. Add a dash of salt. Add a tbsp of brown sugar to the cavity of each half.
3. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving.
4. In a sauté pan, brown meat. Make sure you add a dash of salt, pepper, and garlic to give the meat some seasoning.
5. Add onion and apple to meat. This will bring all the flavors together.
6. Add mixture to cooked acorn squash and top with a dash of cinnamon and some walnuts (optional).