Spicy Cocoa Rubbed Venison Steak Lettuce Wraps

In honor of the hottest week I think central New York has ever experienced, twentysomething and paleo presents a deliciously paleo and cold dinner fit for any active and sweaty young adult – and the best part is: before it wound up in my freezer, it was romping around in the wild and eating naturally germinated plants. Thank you again to Coach Craig, Crossfit Partner-in-Crime Maria’s hunter and my new running group leader! Where he finds time to catch wild game between triathlons, training, and listening to maria gush about crossfit I just don’t know…

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Spicy Cocoa Rubbed Venison Steak Lettuce Wraps:

Venison Steak (or any steak of your choosing)
5 tbsp baking cocoa
3 tbsp chili powder
1 tsp cayenne pepper
3 tbsp freshly ground black pepper
1 tbsp coconut/olive oil
Iceberg lettuce
Tomato, Avocado, and any other fixins you may want

Pound thawed steak to tenderize.

Mix 4 tbsp cocoa, chili, cayenne, and black pepper.

Rub steak in oil, followed by the pepper-cocoa mix.

Cover in plastic wrap and let sit in fridge for at least an hour, no more than 4 hours.

In a skillet, heat another tbsp oil and sauté steak over medium heat for about 2-2.5 minutes (to get the perfect medium rare… mmm)

Set steak to the side to rest (don’t cut! Don’t cut! Don’t cut! Those juices are like gold…)

Slice steak or cut into portions for the week and slice into smaller pieces the day you wrap.

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Summer Suntan Butter

I tried my hand at homemade sunbutter when sunflower seeds were on sale the other week and OH MY GOODNESS – why don’t we do this all the time? Of course, it’s not as creamy but it’s just as delicious and way cheaper. Now my co-worker and I go home and try out different combos. Guess what everyone’s getting for Christmas this year… In light of the gorgeous spring into summer weather here, and anticipation for my beach vacation in 3 weeks I give you: Summer Suntan Butter.

Summer Suntan Butter: 16 tbsp @ 32 cal/ea (F 4g; C .8g; P 1g)

1 cup shelled sunflower seeds – raw, unsalted
½ cup cashews nuts – raw, unsalted
3 tbsp 100% baking cocoa
1/2 tbsp coconut oil

In food processor, pulse cashews until grainy.
Add the sunflower seeds (for the sun) and leave spinning for 5-7 minutes until creamy, stopping to scrape the nuts down the sides of the bowl. (this is the pre-tan pale butter)
Add cocoa (for the tan) and blend until fully incorporated.

Now we just have to hope and pray our sunbutter doesn’t get melanoma.

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