Paleo Swedish Meatballs with Sweet Potato Mash & Roasted Carrots

Those of your who have been to IKEA know what I am talking about: The meatballs!!  If you have no idea what I am talking about, here's a clue: Swedish meatballs are traditionally a blend of meats in a gravy sauce and they are sooooo good.  I simplified mine and used all beef but feel free to mix beef and pork or something similar.  I sent leftovers of this ridiculously delicious meal with my husband to work one day and he came home later that night and said, "My friends at Pest Control Tucson think these are the best meatballs they have ever eaten in their lives."  Yup.  They are that good.  Enjoy!

Hell yea!

Ingredients:
2lb grass fed ground beef
2 egg yolk
1tbs fresh parsley
1tsp sea salt
1tsp black pepper
1/4tsp cinnamon
1/2tsp allspice
1 small onion, finely diced
2 garlic cloves, finely minced
2tbs butter

Gravy:
1/2 small onion, finely diced
1 garlic clove, finely minced
1 can (14oz) full fat coconut milk - first pressed is best
2c beef broth
2tbs butter
1tsp black pepper
3tbs tapioca flour (alternative recipe uses 2-3tbs brown rice flour)
salt to taste 

Mashed Sweet Potatoes:
6 sweet potatoes (or however many you choose)
6tbs butter
salt to taste

Carrots:
2c baby carrots, quartered
1tbs olive or avocado oil
salt 

Directions:
1. Heat oven to 350.  Scrub your potatoes and throw them in the over for at least an hour.  When you can pierce them easily with a fork they are done.  Peel them and mash with some butter and salt.  Viola!  Mashed sweet potatoes.  Easy right?!

If you are doing roasted carrots, I put the potatoes in foil and let them set.  I toss the carrots in some oil, sprinkle with salt, and throw in the oven at 425 for about 25-30 minutes stirring about every 10 minutes.  They are done when they start to caramelize, brown, and even blacken a bit. 

2. Meanwhile, while your potatoes are cooking, in a pan over medium high heat, cook onion in a tablespoons of butter until soft and translucent.  Add 3 cloves garlic and cook a minute or 2 longer until fragrant and soft (stir frequently, you don't want your garlic to burn).  Remove some for the gravy (about 1/3).
3. Combine beef, egg yolk, and spices in a bowl.  Add slightly cooled onion.  Mix well but don't over mix.
4. Form into meatballs (between 1-2 inches is fine).  Whatever size  you pick, stick with it so they cook evenly.
5. Heat a skillet over medium-high and add  another tablespoon of butter.  Add your meatballs until the pan is full but not overcrowded (do this in batches - it will turn out better).  Cook about 10 minutes, or until they are browned on all sides (watch them and turn them after each side has browned).  Place in a large stock pot after they are browned and start with the next batch.
6. Now for the gravy: Add onion and garlic to the skillet (the 1/3 your set aside earlier).  Add coconut milk, beef broth, butter, and pepper.  Cook a few minutes.
7. In a small bowl, mix tapioca flour with a bit of water (you are using this like cornstarch).  Add to the gravy and bring to a boil.  Whisk and cook about 5 minutes.  Season with salt.  Blend in a blender if lumpy.

ALTERNATIVE GRAVY:  This one takes a little more time:  In a pan, cook 2tbs brown rice flour and 2tbs butter until browned (stir constantly) over medium heat.  Add beef broth and wisk.  Bring to a boil.  Add coconut milk and continue to whisk.  Boil gently until reduced and season with salt and pepper.

8. Whatever gravy method you used (the tapioca recipe comes out a little sticky and gooey - tastes great but not my favorite texture.  the brown rice recipe comes out a little grainy sometimes but resembles more like traditional gravy) pour the gravy over the meatballs and give it a gentle stir.  Cook on medium, or gently simmer until flavors are combined and meatballs are cooked through (5-10 minutes more).  Serve over warm mashed sweet potatoes.  OMG die.  So good. 

Cinnamon Beef Stew w Roasted Butternut Squash

Well, this is the last recipe of 2012 and I have to say it has been a pretty good year :)  Elevate your stew to the next level by making this fragrant unexpected tagine with roasted butternut squash.  I added cinnamon and allspice because that is how my Grandmother Dee always made hers.  Using seasonal butternut squash, roasted to bring out the unique sweetness of the vegetable, this stew is one of my all time favorites.  I also added some artichoke hearts because that is what I had on hand, but feel free to omit them if you don't have any.  They aren't needed.  Or replace them with another veggie of your choice.  Using seasonal veggies and an inexpensive cut of beef, this stew not only satisfies your stomach but also your wallet.  It is the perfect winter stew with a rich fragrance, a natural sweetness from the butternut squash, and a bit of spice.  Enjoy!

Rich, spicy and sweet: This healthy stew is sure to satisfy on a cold winter's day!

Ingredients (makes a large crock pot full of stew... probably 8-10 servings):
5lb round roast, cut into 1" cubes (I used 2 - 2 1/2lb roasts)
3tbs butter (use grass fed butter for extra health benefits)
Salt & pepper
1 white onion, chopped
1 red onion, chopped
1tbs paprika
1tsp cinnamon
1tsp corriander
1tsp garlic powder
1/2tsp allspice
2 bay leaves
1tsp ground ginger
2tsp crushed red pepper (less if you don't like spice)
4 garlic cloves, minced
2c beef stock (check to make sure it's MSG and gluten free:  I use Rachael Ray brand)
1 large butternut squash, peeled, cored, and cut into 1" cubes
3tbs extra virgin olive oil
12oz frozen artichoke hearts (optional)

Directions:
1. In a large saute pan, heat 1tbs butter over high heat.  Season beef generously with salt and pepper.  Add beef to the pan (I had to do this in 2 batches using about a tablespoon of butter each batch.  Make sure you only add enough beef to cover the pan in a single layer).  Cook until the outside of the meat is a deep rich brown color, stirring/tossing occasionally.  This will probably take about 10 minutes per batch.  Just before the beef is done, stir/toss in all of the ground spices (paprika, cinnamon, garlic powder, allspice, ginger, and red pepper flakes).  I tossed half of the spices in with the first batch of meat and half in with the second.  You want to make sure some of the spice sticks to the meat and becomes fragrant.  Place beef in a large crock pot (alternatively you could boil it over the stove but I slow cooked mine).
2. Once all of the beef is browned and removed from the pan, add another tablespoon of butter.  Once hot, add the chopped onion and 4 cloves of garlic.  Cook, stirring occasionally and scrape up all the brown bits from the bottom of the pan.   You don't want to leave them behind!  Once the onion is soft and browning, add the beef stock and bring to a boil.  Pour over the meat in the slow cooker and cook on high for about 5 hours (or until beef is nice and tender). Alternatively, you could simmer over the stove for a few hours to get a similar result. 
3. About an hour before the beef is done, warm the artichokes in the microwave (if using and if frozen).  Then add them to the stew.
4. Once the artichokes are in, preheat the oven to 450F.  Toss your butternut squash with 2 or 3 tbs of olive oil and lightly sprinkle with salt.  Place on a baking sheet lined with nonstick foil and place in the oven.  Roast, tossing occasionally, until the butternut squash is easily pierced with a fork and the outside is browning.
5. Before serving, gently toss the butternut squash in the stew.  Serve hot.

Mini-Pepper Poppers

Sometimes it's hard coming up with a simple appetizer for a party or casual get together (besides the standby chips and dip, nuts, ect).  I saw some mini-bell peppers at the store and they were so adorable I had to buy them.  These are the cutest, easiest, and most delicious appetizers I have made in a long time.  They are miniature sweet peppers stuffed with a simple taco mix and then baked in the oven until the peppers are tender and caramelize a bit on the bottom.  I served them sprinkled with cilantro and offer mini bowls of salsa on the side.  The best part is that these can be made ahead of time:  just cook the meat and stuff the peppers and throw them in the fridge.  When you are ready to serve, take them out and bake them in the oven until cooked through.  Enjoy!

These little guys didn't last a minute!

Ingredients:
1 package mini sweet bell peppers (about 30)
1lb lean ground beef (I used ground sirloin)
1 onion, minced
1tbs extra virgin olive oil
1tbs minced garlic
1tsp cumin
1tsp oregano
2tsp ancho chile powder
1/2tsp garlic powder
1tsp salt
1/4tsp pepper
1/4tsp red pepper flakes
Chopped cilantro and salsa, for serving

Directions:
1. Preheat oven to 400F.  In a large saute pan, heat olive oil on medium heat.  Add onion and cook, stirring occasionally, until translucent in color and wilted (5-8 minutes).  Add minced garlic and cook, stirring frequently to prevent burning, a few minutes more.
2. Crumble in ground beef and cook, breaking the meat up with a spatula as it cooks.  Add cumin, oregano, ancho, garlic powder, salt, pepper, and red pepper flakes.  When the beef is browned and well-crumbled, taste and add any seasonings as needed (I never measure out my seasonings so the amount above is only a guide).
3. Rinse your mini peppers in water and cut off the tops.  Take out the seeds and membranes.  Lay them on a baking sheet lined with foil.
4. Using a teaspoon and your fingers, stuff each mini-pepper with ground beef mixture.  Make sure it's packed in there.  Only about a teaspoon or 2 would fit in each of mine.  This is fine.
5. If desired, but optional, brush or spray the tops of the peppers with olive oil and sprinkle with salt.  Place in the center of a preheated oven and bake for about 20-30 minutes or until the peppers are soft.
6. Serve warm with cilantro and salsa, if desired.  Enjoy!

Smoky Beef & Veggie Skewers w Roasted Sweet Potato Puree

I refuse to believe that it is too late in the season to make skewers.  I try to use my grill for as long as I can in the fall.  This is a perfect fall recipe because it is quick, hearty, and rich in fall flavors.  I used smokey ancho chile powder mixed with cumin and balsamic vinegar for a quick steak marinade.  While the meat was soaking, I baked the sweet potatoes until soft and sweet.  I had my husband Anthony throw them on the grill while I finished up the potatoes by pureeing them with a bit of balsamic and maple syrup.  I love pulling the meat and veggies off the skewers and using the potato puree as a dip, but go ahead and use a fork if you insist.  Either way, this is sure to be a weeknight favorite! 

A quick healthy meal for weeknights or special occasions alike

Ingredients:
2lb steak, cut into 1" cubes (I used top sirloin)
2tsp cumin
1tsp ancho chile powder
1tsp chipotle chile powder
4tbs extra virgin olive oil
1tsp salt
4tbs balsamic vinegar
3tbs butter
3tbs maple syrup
1 green bell pepper, seeded and cut into 1" pieces
1 red bell pepper, seeded and cut into 1" pieces
1 package white button mushrooms, whole
3 sweet potatoes, cut in half lengthwise

Directions:
1. Heat oven to 450F.  Coat all sides of sweet potatoes with olive oil and place on a nonstick foil lined baking sheet.  Bake for 20-30 minutes or until the underside of the potatoes are deep brown and they are easily pierced with a fork.
2. Meanwhile, place your veggies and meat in a bowl.  Mix cumin, ancho, chipotle, 2tbs extra virgin olive oil, 1tsp salt and 2tbs balsamic in a small bowl.  Then pour over meat and veggies and mix well with your hands.  Let marinate at least 20 minutes.
3. Preheat your grill to medium high.  Using metal skewers (or presoaked wooden ones), thread meat and veggies on the skewers alternating meat and veggies.  Place on the grill and turn occasionally until meat is medium rare and veggies are soft, about 10 minutes.
4. Meanwhile, remove potatoes from oven and let cool slightly.  Peel them and place them in a bowl or food processor.  Add butter, 2tbs balsamic, 3tbs maple syrup, and some salt.  Either mash by hand or puree in the food processor.  Taste and adjust seasonings as needed.  Serve sweet potato puree with a large skewer and enjoy!

Paleo Mini Meatloaves w Mashed Sweet Potatoes

This is a quick recipe for miniature meatloaves with mashed sweet potatoes.  Mini meatloaves are great because they take less than half the time to make, are a fun appetizer for parties, and best of all you can eat them with your hands.  I used my grandmother's meatloaf recipe but took out the gluten (of course) and added a ton of diced veggies.  Yes, that's right, these little babies are loaded with vegetables.  What a great way to sneak in more veggies and not even realize it!  I really think they add to the flavor and texture of the meatloaf and even your pickiest eaters won't mind.  I topped mine with Simply Heinz Katsup because it is made with read sugar instead of HFCS (aka death).  Enjoy!

The perfect 2 bite appetizer

Mini Meatloaf Ingredients:
2lb ground beef
2 celery stalks
1 onion
2 carrots, peeled
1 zucchini
2tsp minced garlic
2tbs butter
1tsp garlic powder
1tsp poultry seasoning
1tsp salt
1/2tsp black pepper
2 large eggs
2tbs coconut flour
katsup (high fructose corn syrup free like Simply Heinz)

Mashed Sweet Potato Ingredients:
4 large sweet potatoes, peeled and cut into cubes
4tbs butter
1/4c maple syrup
splash coconut milk
salt to taste

Meatloaf Directions:
1. Preheat oven to 350F.  Take a couple of cupcake pans and line each "cupcake" with nonstick foil (makes for easy cleanup).  In a food processor, combine celery, onion, carrots and zucchini until finely diced.  Alternatively, finely dice them by hand.
2. In a large saute pan, heat butter over medium high heat.  Add veggies and minced garlic until very soft, stirring occasionally.  Remove from heat and let cool slightly.  Stir in garlic powder, poultry seasoning, salt and pepper. 
3. When no longer hot, mix in large eggs into the veggie mixture.  Mix in coconut flour.  Add in ground beef and mix well with your hands.
4. Add a mound of meat into each cupcake space in the pan about 80% full (you want room so the fat doesn't overflow the pan). 
5. Bake in the oven for about 20 minutes or until the middle of the loaves reach 165F.
6. Remove the mini loaves from the pan and place them on a baking sheet.  Spread about 2tsp of katsup on each loaf.  Return to oven and bake 10 minutes longer (to bake the katsup on the loaves).
7. Serve hot.

Mashed Sweet Potato Directions:
1. While the meatloaves are cooking, place your potatoes in a large stockpot full of water.  Heat over high until boiling.  Cover, reduce heat a bit, and continue to boil 10-20 minutes or until potatoes are fork-tender.
2. Drain potatoes then return them to the pan.  Add butter, maple syrup and a splash of coconut milk.  Using a hand masher, mash the potatoes.  Add coconut milk until you reach the consistency you like.  Add salt to taste.  Serve with meatloaves. 

Cabbage Lasagna Casserole w Cherry Tomatoes

This is a deliciously simple recipe that makes fabulous leftovers.  I wanted to make something that tasted like Italian pasta with meat sauce but without the grains and cheese of course.  I decided to use some simple roasted cabbage as my base and topped it off with a heap of meaty Italian marinara sauce.  Of course, if you have leftover cooked cabbage you could use that as well by layering it in a baking dish, pouring the sauce on top, and baking it in the oven until bubbly.  I made each dish separately since I didn't have any leftover cooked cabbage and I absolutely love the flavor of cabbage when it's roasted.  I hope you do too.  Enjoy.

A deliciously hearty meal

Ingredients:
1 head cabbage, cored and sliced
2-3tbs extra virgin olive oil
1lb ground beef
1 package sliced mushrooms
1 can black olives, drained
1 jar marinara sauce (I use no-sugar added Ragu)
Extra seasoning to taste: garlic powder (about 1 tsp), oregano (about 1tsp), basil (about 1/2tsp), red pepper flakes (about 1/2tsp), balsamic vinegar (about 1tbs)
1 pint cherry tomatoes, washed and sliced in half

Directions:
1. Preheat your oven to 450F.    Place slices of cabbage on a foil lined baking sheet or two.  Brush with olive oil.  Sprinkle with salt.  Roast for 20 minutes or until browned and then flip and roast another 10 minutes or until all cabbage is soft and browning/blackening.
2. Meanwhile, make your sauce.  In a large saute pan, heat the stove to medium-high heat.  Add your ground beef and cook until brown, crumbling it into small pieces with a spoon or spatula.  Add your mushrooms, black olives and marinara.  Bring to a boil and simmer until the mushrooms are coooked through and the sauce is beginning to thicken again.  Taste and adjust with more seasonings to your liking (suggestions above).
3. To serve, place cabbage at the bottom of a pasta bowl.  Ladle meat sauce over the top.  Sprinkle with cherry tomatoes.  Enjoy!

Indian Beef Lettuce-Tacos

Here is another recipe that is simple to prepare but makes a big impact.  I used fresh ground sirloin because it is a bit leaner and more tender than regular ground beef (and let's get honest, it was on sale).  You could also use lean ground beef, ground turkey, or ground chicken if you prefer.  I bought a package of "Living Boston Leaf Lettuce" at the grocery store and used each leaf as my taco.  Another great alternative is butter lettuce because it is so tender and forgiving.  This aromatic meal takes less than 30 minutes to make which is perfect for a fast weeknight dinner.  It would also make a great appetizer or party idea (self-serve tacos anyone?!) Enjoy!

A simple, healthy, delicious meal in less than 30 minutes

Ingredients:
2tbs virgin coconut oil
1tbs minced garlic
1/4c minced ginger
2lb ground sirloin (or other lean beef or poultry)
1tbs coriander
1tbs paprika
1/4tsp cinnamon
1/4tsp ground cloves
1tsp cumin
1/2tsp cayenne
2tsp onion powder
2tsp garlic powder
2tsp salt plus more to taste
1/2tsp pepper
chopped cilantro, for serving
1 head Boston leaf lettuce

Directions:
1. In a large nonstick pan, heat coconut oil over medium heat.  Add your minced garlic and ginger and cook until beginning to soften, a couple of minutes.  Add your ground beef and cook until almost browned.  Add the remainder of your spices and stir well.  Cook until the beef is fully cooked through and the spices have simmered and matured, about 10 minutes.  Taste and adjust seasonings as needed.
2. Fill each lettuce leaf with 1/3c meat mixture.  Top with chopped cilantro and enjoy!

Slow Cooker Coconut Ginger Beef w Carrots

Now don't be scared off by the "coconut ginger" in the recipe title.  This dish is actually very mild.  The coconut milk gives it a hint of richness that blends nicely with the beef's natural juices.  I added some ginger, coriander and lime to give it a citrus undertone and let the whole thing cook in the slow cooker all day long.  This will only take you about 5 minutes to prepare and yet you will enjoy it immensely.  I threw some baby carrots in there because that is what I had on hand but it would also be delicious with slices of onion and broccoli (add the broccoli in the last hour of cooking so it doesn't overcook).  A meal that looks like you slaved away all day in the kitchen but you didn't (that's our little secret).  Enjoy!

Garnish with cilantro and you have yourself a "gourmet" meal

Ingredients:
1 chuck roast
2tsp coriander
2tsp cumin
1tbs salt
1/2tsp pepper
1tsp onion powder
1/4c ginger, minced
1tbs minced garlic
1 lime, juiced
1-2c full fat coconut milk (I used 1c)
baby carrots (as many as you want)
sliced onions (optional, as many as you want)
cilantro for serving

Directions:
1. In a small bowl, mix together coriander, cumin, salt, pepper, and onion powder.  Rub generously over roast.  Place in slow cooker.  Add some carrots and onions if desired.
2. In another bowl, mix ginger, garlic, lime, and coconut milk.  Pour over the entire dish (the water from the beef will increase this liquid amount while it cooks).
3. Cook low for 8-10 hours or high for 5-6 hours.  It's done when the beef pulls easily with a fork.  Enjoy the roast ladled with some juices on top. Garnish with cilantro.

Grilled Summer Veggies & Meatballs

Instead of your traditional Italian spaghetti and meatballs, I decided to make my own summer paleo version of the dish:  Grilled veggies w grain-free meatballs.  I had some fresh farmer's market tomatoes, zucchini and red bell pepper that I grilled up with some olive oil and sea salt.  Then I heaped a big mound of Italian meatballs and tomato sauce on top and a beautiful meal was served.  The best part is that start to finish it only took about 30 minutes to make.  De-lish!

A healthy version of your Italian favorite & just as satisfying!

Ingredients:
2lb ground beef
2tbs minced garlic
2tsp italian seasoning
2tsp salt
1/2tsp garlic powder
1/2tsp oregano
1tbs butter
1tbs extra virgin olive oil (plus more to coat the veggies)
2 red bell pepper, seeded and cut in half
6 large tomatoes, cut in half
2 zucchini, cut into 1/4" slices lenghwise
1 jar marinara (I used Ragu's "no sugar added" brand:  Cheap, healthy, & delicious!)
1/4c fresh basil, sliced thin

Directions:
1. In a large bowl, combine ground beef, minced garlic, Italian seasoning and salt.  Using a very small ice cream scooper or melon ball scooper, make evenly formed meatballs and set them on a plate.
2. In the largest nonstick skillet you have, heat butter and oil over high heat.  Add meatballs in a single layer and cook until deep brown on each side (turning them and rotating them with tongs helps).  I sprinkled the tops of mine with garlic powder, oregano, and a pinch more salt.  Drain the excess fat.
3. Pour in your jar of marinara and toss making sure all of your meatballs are coated.  Stir in about 1/2 of your fresh basil (the rest is for garnish).  Bring to a boil, turn down heat, cover with a lid, and simmer about 15 minutes or until meatballs are tender and done.
4. Meanwhile, cook your veggies.  Heat your grill to medium high.  Using an olive oil sprayer (or your hands) coat each of the veggie pieces in olive oil.  Sprinkle them generously with sea salt.  Cook your veggies until charred on both sides and softened.  Remove.  Cut your tomatoes and bell peppers into quarters and your zucchini into little triangles.
5. In a pasta dish, place a heaping mound of veggies.  Top with some meatballs and marinara.  Garnish with fresh basil and enjoy!

Teriyaki Boneless Beef Ribs w Grilled Pineapple Salsa

This is a budget friendly meal that has all of my favorite summer traditions in mind:  Fresh seasonal fruit, grilling out, and a quick and painless dinner menu.  I made up a quick homemade pineapple teriyaki sauce to help tenderize and flavor the boneless country chuck ribs I picked up at the store (a great inexpensive meat!)  I also saw fresh seasonal pineapple for less than $2.00 so I had to grab one of those as well.  It's not summer without some fresh grilled pineapple so I decided to turn it into a fresh warm salsa for my beef.  The result was an enormously flavorful sweet and salty dish that hit the spot on a hot summer night.  The whole family will love this one and, for less than $4 per (large) serving, how can you go wrong?  Enjoy!

One of my all time favorite summer meals!

Teriyaki Marinade Ingredients:
1 or 2 packages boneless country style beef ribs
1/3c tamari (gluten free soy sauce)
3tbs extra virgin olive oil
1 small 6oz can pineapple juice
3tbs honey
2tbs minced garlic
2tbs minced ginger
1 lime, juiced

Grilled Pineapple Salsa Ingredients:
1 fresh pineapple, cut into 1/2" rings
1 handful cilantro, chopped
juice of 1/2 lime

Directions:
1. Combine all marinade ingredients in a blender or food processor.  Place beef ribs in a sealable plastic bag and pour in marinade.  Coat well and marinate in the refrigerator for 12-24 hours.
2. An hour before you are ready to grill, take out the meat and place on the counter (you want it at room temp before grilling for the most tender result).  Then heat the grill over medium high heat.
3. I recommend grilling the pineapple first so that you can work on the salsa while the beef is cooking.  The pineapple is done when it is nicely grilled on both sides.  Remove from heat, place on a cutting board and chop it all up.
4. Then go ahead and grill your ribs to desired doneness (we did ours medium rare and they were fantastic!).
5. Toss your pineapple with some cilantro and lime juice.  Add a pinch of garlic powder and salt only if desired (I left it out this time).
5. Serve your ribs with a big heap of fresh grilled salsa and enjoy the summer season!

Pineapple Teriyaki Beef over Crazy Sweet Potatoes & Asparagus

This meal is ridiculously easy and delicious.  I used a simple homemade teriyaki sauce to gently braise a chuck roast in the oven over low heat until perfectly tender and juicy.  When the meat was almost done, I made some crazy sweet potatoes (nick-named "crazy" because that is how amazing they are) and simply grilled asparagus.  The mixture of textures and color make this dish pleasing to the eye as well as the palate.  Rest assured that everything here is gluten free.  This meal is one of my favorites and I hope it is one you will go back to again and again.  Bon appetit!

Delicious & Satisfying

Pineapple Teriyaki Beef Ingredients:
3lb chuck roast
6oz pineapple juice
1/2tbs sesame oil
1tbs rice vinegar
1tbs minced garlic
2tbs brown sugar (optional) plus 2tbs reserved
1tbs minced ginger
2-3c baby carrots

Crazy Sweet Potato Ingredients:
5-6 large sweet potatoes, peeled and cubed
1 stick butter
1/2c coconut milk (more until desired consistency reached)
2tbs pure maple syrup (optional)
salt and pepper to taste

Simply Grilled Asparagus:
2 bunches asparagus, washed and trimmed
2tbs olive oil (or use an olive oil sprayer)
sea salt

Directions:
1. Preheat oven to 325F.  In a large bowl, mix pineapple juice through ginger.  Place carrots in a bean pot, dutch  oven, or large glass dish.  Top with roast and pour teriyaki sauce on top.  Bake, covered, in the oven for 4 hours or until very tender.  Alternatively, you could use a slow cooker on high for about 6 hours.
2. At the last 10 minutes of cooking, uncover and sprinkle the top with brown sugar.  Let it caramelize on top before taking it out of the oven and serving.
3. When the meat is about 40 minutes from finished, start your potatoes:  Boil them in a large pot of water until soft.  Drain.  Add butter, maple syrup and coconut milk and beat until smooth.  Add more coconut milk until you reach your desired consistency.  Season with salt and pepper.
4. As the potatoes are boiling, heat up your grill to medium high heat.  Spray your veggies with oil, sprinkle with salt, and grill until charred on all sides (about 10 minutes).
5. Serve asparagus and potatoes with a mound of teriyaki beef and carrots.  Enjoy!

Easy Barbeque Beef w Sweet & Spicy Maple Roasted Sweet Potatoes

This is my go-to recipe for shredded barbeque beef.  It takes less than 5 minutes to prepare, requires only 3 ingredients, and is always a HUGE hit with family and friends.  I used a rump roast for this hearty meal because that's what I had on hand, but my absolute favorite is chuck roast.  I usually wake up in the morning, throw it in a slow cooker while I'm brewing my coffee, and forget about it for 6-8 hours.  Now I'm going to give you a very important tip here so please remember it:  No one likes nasty overcooked soggy beef.  It is not good.  It gives shredded beef a bad name.  Please do not over-shred or overcook your beef.  The more you shred it and cook it, the more mushy it will become.  No one wants shredded BBQ beef soup.  I usually check mine after 4-6 hours and when it pulls away fairly easily with a fork then I know it's done.  Pair it with some sweet and spicy roasted sweet potatoes and a large mixed salad and dinner is served.  This meal also makes fantastic leftovers.  Bonus!

No one can resist this ginormous plate of deliciousness!

 Barbeque Beef Ingredients:
1 3-5lb pot roast of your choice (Chuck would be my first pick but just choose what looks best at the store.  I used Rump Roast here.)
3 yellow or sweet onions, sliced
2c barbeque sauce (Note:  It is very important that you use a high quality sauce.  I buy Trader Joe's All Natural Barbeque Sauce because it is made with all natural preservative free ingredients and tastes amazing!  It's also affordable!  Don't have a Trader Joe's?  Make sure you are checking your labels for the highest quality sauce you can find.)

Sweet & Spicy Maple Roasted Sweet Potato Ingredients:
2-3 large sweet potatoes, scrubbed, peeled, and sliced into 1/2" thick rings
2tbs extra virgin olive oil
2tbs pure maple syrup
pinch cinnamon
1/4tsp cayenne
1/2tsp cajun seasoning (check to make sure there is no msg or gluten, I use Webers)
sea salt
2tbs dark brown sugar

Directions:
1. To make the beef.  Place it in a large slow cooker.  Cover with sliced onions.  Pour the barbeque sauce on top and stir until everything is evenly coated.  Turn to low and cook 6-8 hours or cook on high for 4-6 hours.  The time it takes to cook with largely depend on the size of your roast and your slow cooker.  When your beef pulls away somewhat easily with a fork then it's done.
2. When your beef is cooked, remove the sauce and place in a saucepan.  Bring to a boil and cook for about 15 minutes until the sauce has reduced to a nice thick rich barbeque sauce.  Serve over the beef.
3. When the beef is done and your sauce is simmering start prepping your sweet potatoes.  Preheat your oven to 475F. 
4. In a small bowl, mix oil, maple syrup, cinnamon, cayenne, and cajun seasoning.  Pour over the sweet potatoes and coat evenly.  Spread sweet potatoes in a single layer on a baking sheet.  Sprinkle the tops with salt.
5. Place in the center of the oven and roast for 15 minutes.  Then flip over every potato, sprinkle the tops with brown sugar, and roast on the other side for another 15 minutes.  They are done when they are deep brown, soft but crispy on the outside, and the sugar has caramelized.  Serve hot.

Teriyaki Boneless Beef Ribs with Roasted Broccoli & Maple Sweet Potato

The last time I bought country style boneless beef ribs, everyone LOVED them so when I saw them again at the store I picked up a few packages (5 pounds worth!).  This meal looks complicated but it's actually fairly simple to put together.  The whole thing takes a while to cook so it's a great meal to prepare during a day when you are going to be around the house.  I used a simple gluten free homemade teriyaki sauce for braising and cooked them low and slow in the oven until they are fall off the "bone" tender.  Paired with some garlic roasted broccoli and maple spiced sweet potatoes, this makes a hearty meal for the whole family.  Gluten free, paleo friendly, and 100% delicious.  Enjoy.

A healthy, hearty meal that everyone is sure to love!

Ingredients:
5lb country style boneless ribs (from a chuck roast)
1/4-1/3c gluten free soy sauce (called Tamari)
2tsp garlic powder
2tbs sesame oil
1/4c honey
2tbs fresh ginger, minced
3 green onions, sliced
1 yellow onion, sliced
1tsp crushed red pepper flakes
2tbs apple cider vinegar
2tbs butter, cut into pieces
2 bunches broccoli
1tbs extra virgin olive oil
2tsp minced garlic
sea salt to taste
3-6 sweet potatoes
Spiced Maple Butter

Directions:
1. Preheat your oven to 325F.  In a large bowl, mix soy sauce, garlic powder, sesame oil, honey, ginger, green & yellow onion, red pepper flakes, and vinegar.
2. In a greased bean pot or dutch oven, lay down your beef ribs.  Pour your teriyaki sauce over the top so the ribs are evenly coated.  Place pats of butter on top.  Cover and cook in the center of a preheated oven for 4 hours, or until tender.
3. During the last hour of cooking, scrub your potatoes.  Rub with coarse sea salt.  Place them next to your dutch oven and bake for an hour, turning half way through, until evenly cooked through.
4. When ribs and potatoes are done, remove from oven (you can cover your potatoes with foil to keep warm.
5. Prep your broccoli:  Wash it, trim it, and cut it into florets.  Toss it with a bit of olive oil, garlic, and sea salt and spread it evenly on a baking sheet.  Increase the heat of your oven to 400F and roast for about 15 minutes, or until browning and crisp-tender.
6. Serve your ribs with some sauce from the pot, mash your potatoes with some whipped maple butter, and give yourself a big heap of roasted broccoli.  Now that's a meal!

Roasted Poblano Chili

One of my all time favorite meals is chili (hence why I have a million chili recipes on my blog).  It is a wonderful one pot meal that is easy to load with veggies and magically tastes even better as leftovers.  This season I have been obsessed with poblano peppers.  Where have they been all my life?!  They have the most amazing flavor without the heat of a jalapeno or serrano.  For this easy chili, I used 100% Organic grass fed beef and roasted peppers as the stars of the show.  Throw in more veggies and some delicious Mexican spices and we have ourselves a winner!  I ate this straight out of the bowl, but it would also be delicious ladled over a giant baked sweet potato.  Enjoy!

Top with your favorites:  diced onion, cilantro, or even a bit of cheese!

Ingredients:
2lb organic 100% grass fed beef
1 large or 2 small onions, diced
6 cloves garlic, minced
1tbs extra virgin olive oil (first cold pressed is best)
6 poblano chiles, seeded and cut in half
2 red bell peppers, seeded and cut in half
1 jalapeno, seeded and minced (omit if you don't like spice)
2tsp oregano
2-3tbs chili powder
1-2tsp cumin
1/4tsp cinnamon
1/2tsp cayenne pepper (omit if you don't like spice)
1-2tsp salt
1 can fire roasted diced tomatoes (Muir Glen Organic is best)
1 green bell pepper, diced
2c chicken stock (msg & gluten free: try Rachael Ray)
1 bay leaf
1/2c chopped cilantro
fresh lime juice, if desired

Directions:
1. Preheat oven to broil.  Brush both sides of your poblano and red peppers with oil.  Sprinkle with salt and place on a baking sheet.  Broil about 5 inches from the heat source for about 10 minutes per side or until blackened.  Let cool slightly and dice.
2. Meanwhile, heat a stock pot with 1tbs oil over medium high heat.  Add onion and jalapeno and cook until beginning to soften.  Add garlic and beef and cook until browned.
3. Add spices (to taste) and salt  and saute for a couple minutes.  Add in chicken broth, diced tomatoes, green bell pepper, roasted peppers, and bay leaf.  Stir well.
4. Let simmer 20-30 minutes, stirring occasionally.  Stir in cilantro and a bit of lime juice before serving.  Adjust seasonings as needed.

Easy Budget Beef Stew

This is a recipe for your grandmother's traditional beef stew.  It's inexpensive, healthy, fills you up quick, and makes the whole family happy!  What could be better than that?  I used my grandmother's secret ingredient in this recipe which gives it a little extra depth and makes the whole stew more interesting:  Allspice.  Add some thyme, a few bay leaves and a lot of garlic and you've got yourself a stew herb blend.  I cooked mine in my favorite bean pot from the Celebrating Home collection.  You could also throw it in a dutch oven or slow cook it for 6-8 hours on low in a crock pot.  Don't make this harder than it has to be.  This dish is all about simplicity.  Enjoy.

Not much better than a big pot of homemade stew!

Ingredients:
2lb beef stew meat or try cubing a chuck/round roast
2tbs olive or macadamia nut oil
1tbs butter
1 onion, diced
5-6 red potatoes, scrubbed and cut in quarters or cubed
2-3c baby carrots (alternatively use peeled cut carrot pieces)
8oz mushrooms, sliced (optional)
1quart gluten & msg free beef stock (try Rachael Ray brand it's delicious and inexpensive)
6 cloves garlic, minced
1/2tsp allspice
2tsp thyme
2 bay leaves
sea salt and pepper to taste

Directions:
1. Preheat your oven to 325F.  In a large skillet, heat butter and 1tbs oil over high heat.  Add onions and turn down heat to medium.  Saute until translucent and beginning to brown.  Remove to your bean pot (or dutch oven or crock pot).
2. Heat remaining oil over high heat.  Salt your beef.  Add your cubed beef in batches and brown on both sides (takes about 5-6 minutes per side).  Make sure they are a deep rich brown, this gives the whole stew extra flavor! Pour into your pot.
3. Add your potatoes, carrots and mushrooms to the pot and give it a good stir.
4. In a bowl, mix your beef stock, garlic and spices until combined.  Pour over the stew until it is almost covered (the veggies will give off more water so don't overfill it with stock).
5. Place in the center of a preheated oven for 2-3 hours or until the beef is tender and the juices have reduced a bit into a nice sauce.  If you are using a slow cooker, you may want to remove your broth when the beef is done and boil it down for a richer sauce.  Enjoy hot!

Slow Cooker Spiced Pepper Steak

I had some round steak that I needed to use up in the fridge so I threw it in the crock with some tasty Asian flavors and let the whole thing braise for about 5 hours.  The key to this dish is not to add the veggies too early (they will get soggy) and to boil down the juices at the end (you will get a rich concentrated flavor that way).  This is an easy and inexpensive meal for the whole family.  Enjoy!

A healthy budget friendly meal

Ingredients:
1-2lb round steak, cut into 1x3" large slices
2tbs virgin coconut oil
1/2tsp salt
1/4tsp pepper
1 onion, sliced
5 cloves garlic, minced
2tbs fresh ginger, minced
1/4c gluten free soy sauce
1tbs toasted sesame oil
 3tbs white wine vinegar
 1tsp red pepper flakes
1 can fire roasted diced tomatoes, drained
1-16oz package frozen bell peppers, thawed and water drained

Directions:
1. Heat oil over medium high in a large skillet.  Sprinkle the beef with salt and pepper.  Brown the beef on both sides than place in crock pot.
2. Place garlic, onion, and ginger in the same skillet and cook over medium until softened (this helps the onions absorb all that meat flavor).  Pour over the meat in the crockpot.
3. Combine soy sauce, sesame oil, red pepper flakes and vinegar.  Pour over the top of the onion beef mixture.
4. Cover and cook on high 4-5 hours or until the meat is fork tender. 
5. In the last hour of cooking, top with drained diced tomatoes and bell peppers.
6. Remove beef and veggies from the crock pot.  Pour the juices into a saucepan and bring to a boil on the stovetop.  Boil until liquid has reduced by half (this will take 5-10 minutes).  Serve meat and veggies with your rich concentrated sauce.  Delish!

Best Curried Boneless Beef Ribs You Will Ever Eat

I'm not kidding.  This is literally better than 90% of the curries I have eaten in Indian restaurants.  I made it in a Celebrating Home Bean Pot my sister bought for me a few years ago.  I slow cooked country style boneless beef chuck ribs in a rich Indian stew broth for 4 hours in the oven.  At the end of cooking the ribs were fork tender and rich in flavor.  I added coconut milk to finish off the rich reduced curry gravy.  I know they are not the prettiest thing in the world, but they sure are the tastiest. 

Hands down the best curry I've ever eaten

Ingredients:
2lb country style boneless beef chuck ribs
2tbs coconut oil
2 onion, sliced
4 cloves garlic, minced
2" piece of peeled ginger, minced
3tbs white wine vinegar
4tsp red curry paste
1tsp cayenne
1tsp coriander
1tsp cumin
1/2tsp dry mustard
1c beef stock
1/2can coconut milk, first pressed best

Directions:
1. Preheat oven to 325F.  In a large saute pan, heat 1tbs coconut oil over high heat.  Cook the ribs until deep brown on both sides.  Place in a bean pot or dutch oven.
2. Add another tbs oil to the pan.  Add your garlic, ginger and onions and turn the heat to medium.  Cook, stiring frequently, until the onions are deep brown and soft.  Add your vinegar, curry paste, cayenne, coriander, cumin, mustard and stock.  Stir well.  Pour on top of the ribs.
3. Cover and place in the oven for 4 hours.
4. Remove lid and place ribs on a platter.  Stir in coconut milk with the onion and juices.  Taste.  Pour the curry gravy over the top of the ribs and serve.

Note:  Alternatively you could cook these in a slow cooker on high for 4-5 hours or until the ribs are fork tender.

Grilled Fajita Steak Salad

I love Mexican food.  I also love anything on the grill.  Combine the two together and you pretty much can't go wrong in my book.  I marinated an inexpensive flank steak and added some freshly grilled bell and poblano peppers to make the perfect salad.  Top it with your favorite Mexican toppings (salsa, avocado and cilantro are my favorite) and dinner is served.  Enjoy!

One of my all time favorite meals to make

Ingredients:
2-3lb flank steak
4 cloves garlic, minced
1 bunch cilantro
1/4c extra virgin olive oil
juice from 1 lemon or 1 lime
1tsp cumin
1tsp ancho chili powder
2tsp salt
1/2tsp pepper
2 large red bell peppers, seeded and cut in half
4 large poblano peppers, seeded and cut in half
2tbs extra virgin olive oil
salad lettuce (I used red leaf)
toppings of your choosing: salsa, avocado, cilantro, ect.

Directions:
1. In a food processor, pulse garlic, cilantro, 1/4c olive oil, lime juice, cumin, ancho chile powder, salt and pepper.  Place steak in a resealable plastic bag and pour in marinade.  Let marinate for a 2-12 hours.
2. When ready to cook, fire up the grill.  Toss your pepper halves in olive oil and sprinkle with salt. 
3. Remove steak from marinade and grill on medium-high heat until desired doneness (5-10 minutes per side).  Let set a few minutes before slicing.
4. Simultaneously, cook your peppers on the grill until soft and blackened on both sides.  If you don't have enough room on the grill, you can also broil them 4-5" from heat in the oven until blackened (about 5 minutes per side).
5. Slice your steak and peppers and place them on top of a bed of lettuce.  Add your favorite toppings and serve hot.  Enjoy!

Bacon Topped Meatloaf with Roasted Cherry Tomato Compote and Mashed Sweet Potatoes

This is a hearty meatloaf filled with diced veggies and topped with bacon.  Instead of your traditional katchup or chili sauce, I make a fresh roasted tomato compote.  If you haven't had them, roasted cherry tomatoes are as sweet as candy making a nice ketchup substitute.  Paired with mashed sweet potatoes, this traditional American meal just got paleofied.  Enjoy!

Healthy All-American Comfort Food

Meatloaf Ingredients:
2lb lean ground beef
8 slices bacon
2 celery stalks, finely diced
1 onion, diced
1 zucchini, diced
3 garlic cloves, minced
1/2c beef stock
1tbs tomato paste
1tsp salt
1/2tsp poultry seasoning
1/8tsp black pepper
2 pints cherry tomatoes
1tbs extra virgin olive oil

Mashed Sweet Potato Ingredients:
3 large sweet potatoes, peeled and cut into cubes
3-4tbs butter
1/4-1/2c full fat coconut milk
1/4tsp cinnamon
salt to taste

Directions:
1. Preheat oven to 350F.  In a large pan, fry 6 bacon slices until crispy over medium heat (reserve 2 slices for the top).  Remove to a paper towel lined plate to absorb the grease.  Crumble bacon when cool.  Pour out almost all of the bacon fat. 
2. Then, add your celery, onion, zucchini, and garlic to the same pan.  Saute over medium high heat until veggies are soft.  Add beef stock, tomato paste, salt, poultry seasoning, and black pepper.  Cool slightly.
3. In a large bowl, mix beef, egg, veggie and seasoning mix, and crumbled bacon with your hands. 
4. Place in a foil lined loaf pan.  Cut the remaining 2 slices of raw bacon in half.  Top the loaf with the bacon slices.
5. Toss cherry tomatoes with olive oil and sprinkle with sea salt.  Place them on a foil lined baking sheet. 
6. Place both the meatloaf and cherry tomatoes in the oven and cook for 1hour (cherry tomatoes are done when they are burst and starting to brown/blacken).  Meatloaf is done when a thermometer inserted into the center comes out 160F.  If your meat has a lot of water added to it, you may need to periodically pour out the water to keep if from getting soggy.
7. Meanwhile, make your mashed potatoes:  Boil your sweet potatoes for 10-20 minutes or until soft.  Drain them then add desired amount of butter, cinnamon, coconut milk and salt.  Use a hand mixer to beat them (add only a bit of coconut milk at a time until you reach your desired consistency.)
8. At the end, take out the tomatoes and break with a spoon or spatula to make a compote.  Turn your oven to broil.  Place your meatloaf as close to the top of the oven as you can and cook for about 3 minutes or until the bacon on top has browned.
9. Slice meatloaf and serve over mashed sweet potatoes.  Top with roasted tomato compote. 

Homemade Dry Brined Beef Jerky

Here is a simple recipe for homemade beef jerky using my Excalibur dehydrator.  When you choose meat for jerky, you want to buy the leanest and freshest meat you can find.  Fortunately for us, that is usually the cheapest!  To make 1lb of beef jerky you will need about 3lb of beef.  Good cuts include flank steak and round roast, or any other meat without any visible fat.  You basically have two choices when making jerky:  marinate it or dry brine it.  I was in a hurry to try out my new dehydrator so I made a dry brine with a mix of salt and spices.  I came up with several kinds:  CHIPOTLE SEA SALT, PINOT NOIR, LEMON AND RED PEPPER, ADOBO, AND AFRICAN SMOKE JERKY.  Each of them were perfectly delicious!  A million times better than store bought jerky!  Quick Tip: Cutting against the grain makes the jerky easier to chew than cutting with the grain.

A protein rich snack without added sugars or preservatives!

Ingredients:
3lb lean fresh meat (I used a bottom round roast), sliced 3/16-1/4" thick
finely ground sea salt and seasonings

Seasoning Ideas:
Chipotle Sea Salt:  Sprinkle slices of meat with chipotle infused finishing salt and red pepper flakes
Pinot Noir: Sprinkle slices of meat with red wine infused sea salt
Lemon & Red Pepper:  Sprinkle slices of meat with lemon salt and red pepper flakes
Adobo:  Sprinkle slices of meat with adobo seasoning, sea salt, and a generous amount of black pepper
African Smoke:  Grind African Smoke Seasoning onto slices (found at Trader Joe's) for a smokey taste

Directions:
1. Trim ALL fat from meat and slice it as think and evenly as you can.  Sprinkle with salt and your choice of seasonings.
2. Place on a single layer in your dehydrator.  Turn to 155F and cook for 4-6 hours or until jerky is very dry but pliable.  Let cool and store in an airtight container.  It's that easy!