Sometimes you need a stir fry. The mixture of the crunchy veggies with meat and a spicy Asian taste along with the rice texture is to die for! Most restaurants serve their stir frys with sauces filled with MSG & other artificial ingredients and preservatives so I prefer to make my own! You can mix up this recipe in endless ways! I love broccoli with the steak – my personal favorite. Plus red bell pepper adds a sweet crunch plus tons of vitamin C and antioxidants.
- 2 medium heads broccoli, rinsed
- 1 red bell pepper (I buy organic)
- 1 large sirloin steak (enough for two people)
- 1/2 tsp Red pepper flakes
- 1/2 tsp Garlic powder
- Braggs’s liquid aminos OR coconut aminos
- 1 tsp Ginger (ground or fresh)
- Arrow root powder (optional; for thickening)
Chop your broccoli into florets and slice your bell pepper. Slice the sirloin into thin slices. Now heat some coconut oil in a large skillet over medium high heat.
Add your veggies & meat & a few squirts of the aminos (watch the amount with Bragg’s as the sodium is super high. Coconut aminos is lower!) Then add your spices and mix well. Let cook until meat looks done – about 12 minutes.
Optional step: mix the arrowroot powder with water (according to package instructions) and mix in to allow sauce to thicken.
Serve with white rice! I prefer jasmine.
Another great crock pot recipe! I love being able to throw all of this in the crock pot and then having dinner ready when I get home. There is very little manual labor involved in this recipe. Once you make it, you will have dinner all week! I love the addition of the apples – such a perfect fall or winter recipe!
- 3-4 # beef chuck roast (I used 4#)
- 6 carrots, peeled and chopped
- 4 stalks organic celery, chopped
- 2 organic green apples, chopped
- 4 sweet potatoes, peeled and cubed
- 1/2 cup beef broth (preferably organic, low sodium; or organic bone broth)
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Paprika
- Olive oil or coconut oil
Get out your crock pot and plug it in. Take your meat and cover each side with pepper, salt, garlic powder, onion powder and some paprika and place it in the crock pot. Top with all of the chopped veggies and apples – except the sweet potatoes – and then add your beef stock. Turn crock pot on low and cook for 8-10 hours. The apples will disintegrate into the sauce, so, if you prefer to have them in chunks I recommend adding them the last 2 hours of cooking. To prep the potatoes (already peeled and cubed), preheat oven to 425 and place them on a baking sheet. Coat with olive oil (or coconut oil), salt, cinnamon, paprika and roast for 30-35 minutes, tossing once halfway through. When your roast is finished, it should easily shred with two forks. Add the sweet potatoes to the crock pot after the roast is done.
Enjoy! Makes about 10 servings.
Mmmmmm happy Monday. What better way to finish a Monday than with a delicious, warming casserole with some of my favorite ingredients. This has veggies, meat and a healthy carb (sweet potatoes, duh) so feel free to indulge on this meal and not feel a bit of guilt. Sweet potatoes are so good for you and do not cause inflammation like a lot of other grains (most grains) so I eat these as often as I want! I also used 1/2 ground turkey for this dish to cut the fat just a little! Nothing wrong with grassfed beef fat, but, I like to mix it up sometimes.
- 1 lb grassfed beef
- 1 lb ground turkey
- 3-4 medium to large sweet potatoes, peeled and sliced into thin circles
- 1 white onion, diced
- 6 cloves garlic, diced
- 1 head cauliflower, riced (use cheese grater and “rice” into a large bowl)
- 5 eggs, whisked
- 1/2 tbsp adobo sauce
- 1/2 tbsp garlic powder
- 2 tsp paprika
- 1 tbsp chili powder
- 1 tsp oregano
- sea salt and pepper to taste
- 2 tbsp grassfed butter
- Olive oil
Preheat oven to 400 degrees. Peel and slice your sweet potatoes very thin and toss in a bowl with some olive oil, sea salt, pepper, chili powder and paprika. Arrange half of them in a large glass baking dish. Now, heat a dab of coconut oil in a large skillet (I use an XL cast iron) and saute your onions and garlic and then add your meat. Cook for 5-6 minutes before adding your spices and adobo sauce. Add the cauliflower last after the meat looks cooked and mix well. Now, pour this mixture into a large bowl and add the whisked eggs and stir. Now begin the layers of the casserole: add a layer of the beef mixture, a layer of potatoes, and another layer of beef, and another layer of potatoes. Be sure to finish with a layer of potatoes on top. Bake covered in foil for 50 minutes. Enjoy!
I love chili!!!!! I already posted my sweet potato black bean chili recipe and this one is equally outstanding and the added pumpkin puree is so yum! This serves 10 people and is hearty, filling, nutritious, delicious and perfect for fall!
- 2 lb grassfed beef
- 2 can black beans, drained and rinsed
- 1/2 head cauliflower, riced
- 1 28 oz can organic diced tomatoes
- 1 can organic pumpkin puree (or pure pumpkin puree – be sure no added sugar or preservatives)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped (preferably organic)
- 1 jalapeno pepper, sliced (seeds kept intact)
- 1 white onion, chopped
- 6 cloves garlic, minced
- 2 cups beef broth (low sodium, read labels – organic is best)
- 2 tablespoons chili powder
- 1-2 tablespoons cumin
- 1 teaspoon cayenne (or less)
- 1/2 teaspoon cinnamon
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon turmeric
- Dash of maple syrup, at the very end, for a little sweetness
- black pepper and sea salt, as needed
Over medium-high heat, brown the meat in a large pot. While browning the meat, add the onion, garlic, cauliflower and spices. When the meat appears to be fully cooked, add the bell peppers and jalapeno pepper. After about five minutes, add the pumpkin puree, the tomatoes, black beans, beef broth, and additional cups of water as needed. Bring to a boil and reduce to medium-low and simmer for 1 hour. Before serving, add about 1 tablespoon pure maple syrup and give it a good stir. Add additional salt and black pepper as needed! Enjoy with rice and cilantro!
This recipe was inspired by PALEOMG lady. You can google her blog and her recipes which are all outstanding. She eats very similarly to how I eat which is mostly paleo but also flexible. This recipe is perfect for you pizza lovers…satisfying that pizza craving or pasta craving MINUS all the carbs/cheese/etc. that comes along with pizza/pasta. It’s delicious and with fall right around the corner, the bulk of this recipe – spaghetti squash – is high in season! So go get the ingredients for this recipe and make it this week – seriously. You will thank me!
- 1 spaghetti squash
- 1-2 lbs of either grassfed beef or Italian sausage (or a mixture. Or ground turkey. Just be sure to season it well if you choose a plain meat)
- 1 white onion, diced
- 1 – 2 cups (depending on the amount of meat you use) sugar free/organic pizza sauce/pasta sauce (pretty sure either one will work)
- 3-4 eggs
- handfuls of organic spinach
- sea salt, pepper, garlic powder/fresh garlic cloves (minced), red pepper flakes, cumin, basil
Cut the spaghetti squash in half and bake at 400 degrees face down for 20-35 minutes depending on the size. (Tip: pierce the squash first with the pointed end of the knife and then slice half of it, then turn it around and slice the other half. This is the hardest part – be careful and don’t cut yourself). When it’s done baking, remove the seeds (after it’s cooled) and use a fork and scrape all the insides out into a large bowl. It looks like spaghetti, hence the name!
NOW, Heat some coconut oil in a large cast iron skillet and add your onions and garlic and sauté for a few minutes. Next add your meat and your seasonings (eyeball these – dashes of sea salt, pepper, 1-2 teaspoons red pepper flakes, 1 tbsp cumin, 2 teaspoons basil). When your meat is browned, add your pasta/pizza sauce and let simmer over medium low heat. Pour this mixture into a large bowl with the spaghetti threads and add your 3-4 whisked eggs and 2 handfuls spinach and mix it all well with a large spoon (hint: if using 1 # meat use 3 eggs, if using 2 # meat use 4 eggs; for this recipe I used 4 eggs). Pour the mixture into a large, greased (with grassfed butter or coconut oil or ghee) glass baking dish. Bake at 350 degrees for 1 hour and let cool for 10 minutes before cutting.
Serves 8. ENJOY THE CHEESEY DELICIOUSNESS SANS CHEESE! I LOVE THIS RECIPE!
This was a creation because it includes some of my FAVORITE foods on the planet! It’s also super easy to prepare and requires few ingredients and the flavor explosion in your mouth is for real!
INGREDIENTS (serves 2):
- Prepare sweet potato fries as my instructions from previous blog.
- When they are almost done, get your beef and onion ready.
- Heat a large cast iron skillet with some coconut oil and add your onion and let it saute for a few minutes before adding your beef and all of your seasonings – 1-2 tsp paprika, 1 tsp garlic powder, dashes of sea salt and pepper and 1 tsp chili powder.
- Cook over medium high heat until brown.
- Then reduce heat to about low and crack 2 eggs on top of beef and onion and cover with a lid. Let cook until the egg looks about done – 3-4 minutes or so.
- Remove from heat, place fries on two plates and top with the beef, onion, and egg! It should look similar to the below. Please serve with EXTRA VEGGIES (always) on the side.
This recipe was actually an accidental recipe – and it turned out to be SO delicious that I had to make it again! It’s very similar to my stuffed bell pepper recipe – except turned into a meatloaf.
- 1 lb chorizo
- 1 lb grass-fed beef
- 1/2 white or yellow onion, diced
- 1/2 head cauliflower, riced
- 1 green or red bell pepper, diced
- 2 organic eggs, whisked
- 1/4 c ketchup (organic)
- 2 teaspoons clean sriracha (optional, I buy mine from Whole Foods because it has no preservatives)
- 1 6 ounce can organic tomato paste
- Spices: sea salt, pepper, chipotle powder/chili powder, garlic powder – to taste
Preheat oven to 400 degrees. Take some grass-fed butter and rub it all over a 9×11 or other large glass baking dish. Then mix all ingredients thoroughly in a large bowl and then put into the dish. Bake for 30 minutes uncovered, and then cover with foil for last thirty minutes. Let stand 10 minutes before cutting.
Enjoy with veggies or roasted sweet potato fries, or whatever you desire!
Prep time: 10 minutes. Bake time: 60 minutes.