Meat Muffins with Pepper-Carrot Slaw and Grilled Acorn Squash

First: Brown some ground beef with onions, garlic, salt and pepper. I also added some seasoning: Montreal Steak Seasoning, because I love that stuff! 

Second: while the meat is browning, make some Paleo burger bun batter . When scooping the bun batter into the muffin tin just put a dollop in the bottom, because you will want to top the meat too. Fill them about 1/2-3/4. Let the batter settle so that the top is flat.

Third: Spoon the (cooled off slightly, i.e. not piping hot!) ground beef mixture on top of the muffin batter trying to leave an edge of batter visible. This means you might have to make a depression/indentation in the batter to spoon your beef mixture into. Also, when scooping your beef mixture from the pan you browned it in, use a slotted spoon so that the juices stay behind in the pan. We are going to use that next. Put another dollop or two of batter on top of the meat. Place meat filled muffins into the oven and bake at 350F for about 20-30 minutes. (PS: I didn't use the muffin tin, instead I used some non-stick bunt ramekins I have, and they worked perfect for a 1 serving size portion.)

Fourth: Go back to that frying pan which should contain some small pieces of meat and the juices from the spices, onion, and garlic and what not. Start heating that up again and as you do add some chopped tomato, fresh chopped garlic, dash of salt, some fresh ground pepper. You might need to add a little bit more oil. Saute that down into a thick tomato sauce. If it won't thicken you've essentially got two options. Option 1 add some tomato paste and that will help it turn into a thicker red sauce. Option two add some coconut milk and a touch of almond flour and baking soda (aluminum free) (or you could add a pinch of creme of tartar) and this will make it more of a pink creamy sauce. If you wanted to get really outrageous, you could add a few splashes of quality vodka and you've got a nice pink vodka sauce to serve over your meat muffins. 

I served this with grilled acorn squash pieces and a green bell pepper and carrot slaw.To grill the acorn squash simply remove seeds, slice into either chunks or long pieces. Remove skin; this can prove difficult, but easier if you half cook in the microwave first for about 4-8 minutes (depending on size). Marinate the squash pieces in some oil, cinnamon, and allspice. (You could also add a touch of Stevia natural sweetener if you wanted, but I wouldn't advise adding too much). When you serve it drizzle a touch of honey over it and some more ground cinnamon. For the slaw, mix finely sliced green bell pepper and carrots with homemade coconut oil. Toss a few dried fruits in (raisins or dried cranberries) for sweetness. Also, toss a few chopped walnuts, onions, and sesame seeds in. Mix well and refrigerate.

Enjoy!