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. 

Cod n' Sprouts

This meal is SO delicious.  OMG I mean heavenly.  Wild caught cod topped with guac & paired with roasted brussels sprouts, smashed sweet potatoes, and a chipotle vinaigrette drizzle.  Yum!  It's an easy meal that is great year round, but especially in spring when burssels sprouts are in season.  Enjoy.

Ingredients (serves 2):
2 filets of wild caught cod (or another mild white flaky fish)
2tsp organic butter
2tsp organic extra virgin olive oil
salt & pepper

2 or 3 cups brussels sprouts (washed, trimmed, and quartered)
1tbs garlic olive oil (alternatively use regular olive oil and a pinch of garlic salt)
salt & pepper

1 avocado, cubed
2tbs chopped cilantro
small handful cherry tomatoes, quartered
garlic salt to taste
1-2 drops doTERRA lime essential oil (buy here)

2 sweet potatoes
2tbs organic butter
salt

2tbs Chipotle Vinaigrette (recipe here)

Directions:
1. Preheat your oven to 350F.  Scrub your potatoes, place them on a foil lined baking sheet and throw them in the oven for about an hour (or until tender when pierced with a fork).  Remove and cover with foil to keep warm.
2. Increase oven temp to 425F.  Place your quartered brussels sprouts on a non-stick foil lined baking sheet.  Toss with oil and a bit of salt.  Place in the oven and roast 20-30 minutes, tossing occasionally, until sprouts are tender and the leaves are black and crispy (so good!)
3. While the sprouts are cooking, time to prepare everything else!  Toss your cubed avocado with cilantro, tomatoes, a drop or two of lime essential oil and salt and garlic to taste.  Smash a bit so you get a nice chunky guac.  Set aside.
4. If you don't have a vinaigrette made up already, make some up and shake it in a closed jar or dressing container.  Set aside.
5. Peel your potatoes and hand mash them with some butter and salt.  Done.
6. Heat a nonstick pan over medium high heat with butter and olive oil.  Add fish.  Sprinkle with salt.  Cover and cook until the bottom is browned (about 3 minutes).  Flip and turn the heat down to medium low.  Cook until it flakes easily with a fork (maybe 3 minutes more).
7. On a large plate, put a scoop of potatoes.  Top with fish and sprouts.  Drizzle with vinaigrette.  Top with guac.  Serve.  OMG SO GOOD!!  

Where to learn about Lime Essential Oil: Aroma Nurse blog post on Lime
Where to purchase Lime Essential Oil: My doTERRA Wellness Store

Maple Cinnamon Sweet Potato Puree w Toasted Pecans

Oh for the love of sweet potatoes.  My husband eats sweet potatoes every single day.  Usually I make easy mashed sweet potatoes but for Thanksgiving day, I went the extra mile and made especially decadent sweet potato puree with toasted pecans on top.  The result was a hearty, creamy, comforting side that we all decided was worth the extra steps to make.  So for a quick weeknight meal this might not be your choice (see here for a faster sweet potato recipe) it will certainly win over a crowd.  I think I will make them again for my family on Christmas Day.  Enjoy!

A bowlful of deliciousness!

Ingredients:
1c raw pecans
5 or 6 large sweet potatoes, scrubbed clean
3tbs extra virgin olive oil
1/2c butter (more to taste)
1/4c pure maple syrup (more to taste)
1tsp ground cinnamon
salt to taste

Directions:
1. Preheat your oven to 350F.  Place your pecans on a baking sheet and place in the center of a preheated oven until fragrant, about 8 minutes.  Remove and let cool, then coarsely chop.
2. While the pecans are roasting, coat the outside of your potatoes with olive oil.  When the pecans are done, place the sweet potatoes in the oven and bake them until easily pierced all the way through with a fork (1-2 hours depending on their size).  Remove from the oven and let cool slightly.  Then peel.
3. In a large food processor, process peeled potatoes, butter, maple syrup, cinnamon and salt until thick and very smooth.  Add butter, syrup, and more salt to taste.  Serve hot topped with toasted pecans and sprinkled with sea salt and cinnamon.

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. 

BBQ Molasses Pork Chops w Homemade Apple Butter & Roasted Veggies

Okay.  First off, I can't take full credit for this recipe.  I altered and adapted it from one of Bobby Flay's original recipes in his Grill It! cookbook.  Of course, I altered it to suit my tastes and make it my own. I wasn't originally planning on putting this one on my blog but it really is too delicious not to share.  I know the molasses sauce sounds strange, but I promise you that glazed on pork it tastes 100x better than barbeque sauce!  You will never go back to it again.  Topped with homemade apple butter and paired with roasted veggies, this is one of the most delicious meals!  I highly recommend you make this meal when entertaining company like I did.  They will be very impressed.

Certainly a dish you won't forget!

Molasses Pork Ingredients:
8 bone-in pork chops, about 1" thick (best if set out to room temp about an hour before you grill them)
1/4c molasses
2tbs dijon mustard
2tbs stone ground brown mustard
salt and pepper

Apple Butter Ingredients (can be made up to a week ahead of time and stored in the fridge):
2tbs butter
2 large granny smith apples, peeled, cored and chopped
1/4c dark brown sugar
1tsp cinnamon
1/4tsp salt
1 stick butter at room temperature

Roasted Veggie Ingredients:
2 sweet potatoes, peeled and cut into slices
1 head broccoli, washed and cut into large stalks
1/4c extra virgin olive oil
salt
1/2 tsp herbs (I used thyme and rosemary)

Directions:
1. First, preheat your oven to 375F.  Place your veggies on one or two baking sheets.  Coat well with oil.  Sprinkle with salt and herbs.  Roast for about 45 minutes, rotating sheets about every 15 minutes and tossing them when they start browning. 
2. Meanwhile, make your almond butter.  In a large saute pan, heat 2tbs of butter.  Add your apples and brown sugar.  Cook until apples are very soft but retain their shape.  Add in cinnamon and cook a minute more.  Let cool slightly.  Pour the cooked apples and sugar mixture into a food processor.  Add salt and a stick of butter and pulse until smooth.  Pour into a bowl and chill until ready to serve.
3. Last, make your pork.  Salt and pepper each pork fillet.  Preheat your grill to medium high.  In a small bowl, mix molasses and mustard.  Glaze each pork chop.  Grill until golden brown and slightly charred, about 4-5 minutes.  Flip and grill another 4 minutes more.  Add extra glaze at the end.
4. Serve pork with a generous size dollop of apple butter and a big scoop of veggies.  Enjoy!

Paleo Cajun Pork Spareribs w/ Japanese Sweet Potato Mash & Coconut Kale

Yes, I admit, this is a feast.  I was at the grocery store and when I saw pork spareribs on sale for $1.40/lb I could NOT resist!  Many of you who know me know how much I love ribs...my #1 favorite meal as a child was bbq baby back ribs with extra sauce.  Of course these aren't baby backs, but they are still tender, meaty, juicy, and delicious.  For those of you who boil your ribs, stop it!  Boiling them in some sugar laden soda makes them have a strange chewy texture and just loads them up with high fructose corn syrup.  Trust me when I say that slow cooking them in the oven is best followed by a few minutes under the broiler or on the grill to caramelize the sauce.  Much healthier and much more delicious.  I have been told that I should enter a rib contest with these ribs... you decide.  I paired them with some hearty mashed Japanese sweet potatoes and some southern style coconut kale.  I hope you enjoy this American classic as much as we did!

An inexpensive feast to fill up the whole family 

Cajun Ribs & Spice Rub Ingredients:
1 slab pork spareribs
2-3tbs Cajun Seasoning, I used Webers, but use any one you want just make sure you look at the ingredient list for any unwanted additives
2-3tbs Seasoned Salt, I used Tastefully Simple because it's hands down the best seasoned salt out there but go ahead and use your favorite
2tbs paprika

BBQ Sauce Ingredients:
1c katsup (Get one without high fructose corn syrup HFCS like Simply Heinz)
2tbs apple cider vinegar (add more for a little more tang)
1/4c molasses
1/4c brown sugar
1tbs minced garlic
1/4tsp garlic powder
1/4tsp onion powder
1/4tsp cayenne (add more if you like yours with a kick)
Note:  If you are strict Paleo, omit the katsup and brown sugar.  Use a high quality tomato paste instead.  Since I only add this sauce at the end of the dish, you really aren't getting much sugar but please adjust this recipe to your liking!

Japanese Sweet Potato Ingredients:
5 large Japanese sweet potatoes, peeled and cubed
1 stick butter at room temperature
1/2c coconut milk (this is an estimate...you add this at the end so you can make them as thick or thin as you like)
1/4c honey (omit if you are strict Paleo)
salt & pepper to taste

Coconut Kale Ingredients:
2 bunches kale, washed well and chopped in 1" strips
1/2 onion, minced
1tbs ginger, minced
2tsp minced garlic
2tbs extra virgin coconut oil
1/4c coconut milk
1/2 lemon, juiced
salt to taste

Directions:
1. Preheat oven to 275F.  Lay ribs flat with bones up.  Take a knife and carefully remove the membrane.  Rinse and pat dry.  In a bowl, mix your cajun seasoning, seasoned salt, and paprika and rub generously over the entire rack of ribs.  Place them in a baking dish (overlap them if needed) and cover with 2 layers of heavy duty foil.  Place in the oven and bake low and slow for about 3 to 3 1/2 hours or until fall off the bone tender.
2. Meanwhile, when you are about an hour out from the ribs being done, make your sauce:  place all sauce ingredients in a saucepan and bring to a boil.  Lower to a simmer and cook for about 10 minutes or until spices have blended and you have a nice thick sauce (if it gets too thick you can add a bit of water and keep cooking it down).  Leave at room temperature until ready to use.
3. Next make your sweet potatoes.  Place them in a large pot of salted water and bring to a boil.  Boil uncovered about 20 minutes or until potatoes are soft.  Drain, then add butter and a plash of coconut milk and cover with a lid until the butter melts.  Then using a hand masher or a beater, mash up your potatoes.  Add some honey and continue mashing, adding coconut milk until you get them as thin as you like.  Add some salt to taste.
4. Last, make your kale.  Heat your coconut oil in another large stockpot over medium heat.  Add onion, ginger and garlic and cook until fragrant and onion is softening (about 5 minutes).  Add your kale and saute until fully coated.  Add a bit of water (maybe a cup), cover and let the kale steam for 5-7minutes or until tender.  Remove the lid and continue to cook (you may need to drain some of the water out to speed up the process).  Add a splash of coconut milk, some lemon juice, and salt and continue to cook until the liquid has absorbed into the kale.
5. When your ribs are done, take them out of the oven and move them to a baking sheet.  Generously coat the tops of them with your bbq sauce.  Place them under the broiler for about 5 minutes or until the sauce is caramelizing and baking onto the ribs.  Alternatively you could carefully place these on the grill for about the same amount of time to sear them.
6. Serve some potatoes & kale with a big serving of ribs and an extra side of sauce.  Delish!

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!

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. 

Peppercorn Steak w German Red Cabbage & Mashed Sweet Potatoes

Last night I prepared a Paleo feast.  I made heavenly pan-seared peppercorn steaks with slow cooked German cabbage and rounded the whole thing out with some gently spiced sweet potatoes.  The rich steaks contrast perfectly with the sweet-tart flavor of slow cooked cabbage.  Mashed sweet potatoes with a touch of cinnamon and nutmeg make the meal seem both comforting and decadent.  This is sure to be a family favorite!

A nicely seared steak is one of my all time favorite meals

Peppercorn Steak Ingredients:
4-8oz top sirloin or flat iron steaks, about 1" thick (you will want to bring them to room temp prior to cooking)
1tbs butter, preferably organic or grass fed
1tbs macadamia nut oil
generous amounts of finely ground sea salt and freshly ground black pepper (or cracked peppercorns)

German Red Cabbage Ingredients:
1/2 head red cabbage, thinly sliced
1/2 sweet onion, diced
3/4c water
1/2c apple cider vinegar
1tbs butter, preferably organic or grass fed
1/4tsp allspice
1/8tsp cloves
1 bay leaf
finely ground sea salt to taste

Mashed Sweet Potato Ingredients:
3 large sweet potatoes, peeled and cut into 1" cubes
3tbs butter, preferably organic or grass fed
1/2c full fat coconut milk
1/4tsp cinnamon
1/4tsp nutmeg
salt to taste
1/2c toasted chopped pecans, for serving

Directions:
1. First, prepare your cabbage:  Throw all ingredients into a large sauce pan and bring to a boil.  Then cover, reduce the heat to low and simmer for an hour.  You will want to stir occasionally to prevent burning.  Season with salt at the end.
2. Second, start your potatoes:  Bring a large pot of salted water to a boil.  Add your potatoes and boil until tender (the smaller the pieces the quicker they cook; mine took 10 minutes of boiling).  Drain all the water and return to the pan.  Add butter, coconut milk and spices.  Cover with a lid so the ingredients can heat up.  Then, using a hand held blender, whip the potatoes until they are as creamy as you like them.  Season with salt.  Serve with toasted pecans on top (Tip:  To toast raw pecans, spread them on a baking sheet in a single layer and bake at 350F for 10 minutes checking frequently to ensure they don't burn.  They are done when you can smell them).
3. Last, cook up your peppercorn steak.  Pat them dry with a paper towel and sprinkle them generously with salt and pepper.  Use more than you would think!  There is no such thing as over-salting a steak.  Heat your oil and butter in a large saute pan over high heat.  When it is very hot, add your steaks to the pan in a single layer.  Sear, without moving the steaks, for about 4 minutes.  Try to pick them up with tongs and if they lift easily and look nice and seared flip them and turn the heat to medium (otherwise leave them on a few minutes more).  For medium rare, remove the steaks when they reach 125-130F.  I like mine medium and they took 4-5 minutes more.  Let sit a few minutes before serving.
4. Serve your steaks with a big scoop of German cabbage and sweet potatoes sprinkled with pecans.  Enjoy!

Butter Pecan Sweet Potatoes

This recipe tastes like dessert.  Sweet roasted sweet potatoes are topped with chopped pecans, brown sugar, and butter to make the perfect Thanksgiving side.  They were a hit with everyone and were so simple to make, you don't need a holiday to indulge in this treat!  Enjoy!

Sweet potatoes are my all time favorite Thanksgiving dish!

Ingredients:
4 large sweet potatoes, washed, peeled and cut into 1/2" slices

2-3tbs extra virgin olive oil
1tsp sea salt
3tbs butter, melted
1/2c light brown sugar
1/2c chopped pecans

Directions:
1. Preheat your oven to 400F.  Coat your potato slices with olive oil and place on 2 foil lined baking sheets.  Sprinkle with sea salt and bake for about 30 minutes, or until fork tender.
2. Remove potatoes from the oven and layer them, slightly overlapping, in a large casserole or glass baking dish.  Drizzle with melted butter, sprinkle with brown sugar, and top with raw chopped pecans. 
3. Place back in the oven for about 15 minutes, or until the sugar is caramelized and the pecans are toasted.  Serve warm.

Sweet Potato Bake with Apples and Parmesan

I have a confession: this recipe was a flop but still tastes delicious so I went ahead and put it on my blog anyway.  I was originally trying to make little cannelloni with sweet potatoes but I sliced them with the mandoline too thick so they wouldn't roll up (they kept breaking).  I was planning on stuffing them with mashed sweet potato mixed with apples and parmesan, but instead I layered the whole dish into a casserole pan and threw it in the oven.  It doesn't look as pretty as I originally intended but it still tastes delicious.  I got the idea of sweet potato cantollini from a Martha Stewart magazine and I will share the original recipe here in case you are brave enough to try it.

Sometimes a mistake is still delicious enough to eat and share!

Ingredients:
3 large sweet potatoes, peeled
1 sweet-crisp apple, diced (Honey Crisp or Fuji would be nice)
1/2c parmesan cheese, shredded, plus more for serving
1/2tsp sea salt
Freshly ground pepper
4tbs butter
1/2c chopped walnuts, toasted

Directions:
1. Preheat oven to 350.  Bring a large stock pot filled with water to a boil.
2. While you are waiting, use a mandoline to cut very thin long slices on each potato (keep the mess-ups, they get boiled first).  You want about 32 pieces that are about 2x4".  The small and extra pieces, throw in the boiling water until very soft (5 minutes).  Remove and put them in a food processor until smooth.  Add parmesan cheese, a bit of salt, and your diced apple and stir.  Set aside.
3. With your cannelloni slices, place them in the boiling water until soft (2 minutes).  Remove gently and let cool slightly on a baking pan.
4. Spray the bottom of a casserole dish with cooking spray.  Add a heaping tablespoon of potato apple mix to the center of a sweet potato slice and roll up.  Place seam side down.  Repeat.  (If you mess up like I do, don't let it go to waste!  I put a layer of potato slices on the bottom, followed by the sweet potato apple mash, and topped with the potato layers again.)
5. When you are done, brush the entire dish generously with butter and sprinkle with remaining sea salt.  Bake in the oven about 20 minutes or until everything is hot.  Top with more parmesan and toasted walnuts.

Balsamic Roasted Fall Vegetables

There is nothing I love more than roasted vegetables.  I made 2 baking sheets full of them because I love them so much.  In this recipe, I used a variety of fall veggies:  parsnips, sweet potatoes, acorn squash, butternut squash, and red onions.  The flavors blend well together and bring out a sweetness in the dish that no other cooking method can do.  I hope you celebrate fall with me by cooking healthy seasonal veggies like this!

Rich, sweet vegetables are the star in this dish

Ingredients:
3 parsnips, peeled and cut into 1" pieces
1 acorn squash, peeled, seeds scooped out and flesh cut into 1" pieces
1/2 butternut squash, peeled, seeds scooped out and flesh cut into 1" pieces
1 sweet potato, peeled and cut into 1" pieces
1 large red onion, peeled and cut into 1" chunks
1-2tbs olive oil
3-4tbs balsamic vinegar
1tsp dried thyme
1-2tsp sea salt
1tbs minced garlic
1tbs honey

Directions:
1. Line 2 baking sheets with nonstick foil.  Preheat oven to 425F.
2. In a small bowl, whisk together oil, vinegar, thyme, salt, garlic and honey.
3. Place cut up veggies in a very large bowl.  Pour the balsamic mix over the veggies and toss evenly.  Spread on the baking sheets so the veggies are in a single layer.
4. Bake in the oven 20 minutes, then stir the veggies and rotate the pans.  Cook another 20 minutes or until veggies are soft and browned.  Serve hot.

Oven Roasted Beef Brisket with Mashed Sweet Potatoes

This is not the same as Texas BBQ Brisket, but instead is a lovely recipe that comes out flavorful and tender with a perfect au jus sauce.  I would have loved to add some winter vegetables to the roasting pan but I didn't have any on hand:  carrots and parsnips would have been perfect.  I served this with some sweet and salty mashed potatoes to finish off the meal.

Easy meal sure to please the whole family

Ingredients:
2lb beef brisket, well trimmed (if using 3-4lb brisket, increase cooking time by an hour or so)
2tbs chili powder
2tbs salt
1tbs garlic powder
1tbs onion powder
1tbs ground black pepper
1tbs sugar
2tsp dry mustard
1 bay leaf, crushed
1 1/2c beef stock (more, depending on the size of your pan)
4 large mashed sweet potatoes
some milk or half and half to thin
4-8tbs butter, cut up
1/4-1/2c brown sugar
sea salt and fresh ground black pepper to taste


Directions:
1. Preheat oven to 350F.  Mix dry rub ingredients together and then rub over brisket.  Place in a roasting pan and add some winter veggies, if desired.  Roast in the oven for 1 hour, uncovered.
2. Reduce heat to 300F.  Add beef stock, just enough to bring about 1/2 of the meat covered in liquid.  Cover the pan with foil and roast for another hour (2-3 more hours if you have a large brisket).
3. Meanwhile, make your sweet potato mash:  Peel potatoes, cut them into large pieces, and place them in a large pot of salted water.  Bring to a boil and boil until fork-tender (20 minutes should work).  Drain.
4. Place potatoes back in the pot and add some butter and brown sugar until melted.  Use a hand held blender to blend the potatoes until light and whipped, adding a bit of milk to think them down.  Season with salt and pepper and more sugar if needed.
5. Let brisket cool slightly before cutting against the grain.  Serve with potatoes and au jus sauce.  Feel free to add a roux or cornstarch mixture if you like your sauce thick.  I like mine thin so I left it the way it is.

Sweet Potato Cottage Pie

Cottage Pie is an English dish of minced beef topped with mashed potatoes (dated back to 1791!), where as Shepherd's Pie is traditionally made with lamb.  This is a modern version of the classic: I added sweet potato in placed of plain and threw in a multitude of vegetables for color, flavor and health.  There is also a more modern flavor profile throughout this dish that gives it an unexpected twist.  Don't worry, it is still as comforting as the original.  Enjoy!

Scoop servings into individual dishes and enjoy hot out of the oven!

 
Ingredients:
3 large sweet potatoes, washed, peeled and diced
milk (cow, soy or hemp) added as needed when mashing the potatoes
2tbs butter
1tbs extra virgin olive oil
sea salt and fresh ground pepper to taste
a dash of cinnamon

1lb lean ground beef
2 small sweet onion, diced
2tbs minced garlic
1tbs extra virgin olive oil
2 zucchini, quartered and then sliced
1c carrots, diced or 1c artichoke hearts, quartered
1-14oz can fire roasted diced tomatoes
1/4c balsamic vinegar
1tbs agave nectar
1tsp dried thyme
1tbs fresh basil (or 1tsp dried)
1tsp dried parsley or cilantro
1/2tsp cinnamon
sea salt and fresh ground pepper to taste

Directions:
1.  Preheat oven to 350F.  Spray a casserole dish with olive oil spray and set aside.
2. Bring sweet potatoes to a boil in a pot and cook until fork tender.
3. Heat 1tbs olive oil over medium-high heat until rippled.  Add onion and garlic and saute until translucent.  Add beef and carrots and cook until beef is browned.
4. Add zucchini and cook a few minutes more.
5. Add tomatoes (and artichokes if using), balsamic vinegar, agave nectar and seasonings.  Stir and cook until liquid is reduced and all vegetables are cooked.  Taste and adjust salt and seasonings as needed.
6.  Meanwhile, drain potatoes and add in butter until melted.  Then mash slightly, add a little milk, salt and oil and whip until light and fluffy, adding more milk and salt as needed.  Season with a dash of cinnamon.
7. Pour beef and vegetable mixture into prepared casserole dish and top with an even spread of mashed potatoes.  Bake in the oven about 25 minutes, or until potatoes begin to brown and the whole dish is bubbling.  Serve hot out of the oven.

Grilled Turkey Legs with Sweet Potato Mash

There is NOTHING Anthony likes more than smoked turkey legs from the fair, so I was determined to make something just as delicious on the grill.  The sweet tangy glaze matched perfectly with the juicy meaty turkey leg.  I served this with a sweet potato mash and a green salad.  Dee-lish!

Juicy turkey legs off the grill are an inexpensive treat!

This thick, sweet, and tangy glaze would also be wonderful on grilled chicken

 Sweet & Salty Pomegranate Glaze 
Ingredients:
1/2 onion, diced
4 garlic cloves, minced (I just use a large squirt of the pre-minced garlic in a tube)
1c Pomegranate infused red wine vinegar (feel free to substitute for your favorite vinegar here)
1/4c brown sugar
1 tbs paprika

4 tomatoes, chopped
4c chicken stock
Oil to saute onion and garlic


Directions:
1. Pour a small amount of oil in a large sauce pan over medium high heat.  Saute onion and garlic until golden brown and softening.  Add vinegar and boil until reduced by half.
2. Add brown sugar, paprika, chopped tomatoes and chicken stock.  Bring back to a boil and cook until reduced by half.
3. Pour into a blender and blend (over LOW w/ some ventilation to let the steam escape: Don't make the mistake I made and choose high speed.  You will learn that this leaves your kitchen covered in glaze.)
4. Return to pan and cook until thickened.  Let set at room temperature.

Grilled Turkey Legs
Directions:

1. Rub a small amount of oil over turkey legs and cover in salt and pepper.
2. Cook lets on medium heat over a gas grill until golden brown on all sides.  Then cover the lid and continue to cook (checking every so often) for about 40 minutes or until 180F.  During the last  20 minutes, baste with glaze.  When finished cooking, baste with a generous amount of glaze and let set 5 to 10 minutes.  Serve wtih glaze on the side to dip the meat in.  It's to die for!

Sweet Potato Mash (serves 2)

Ingredients:
2 large sweet potatoes, peeled and cut into large pieces
handful brown sugar
3-4tbs of butter
salt
nuts and cinnamon for garnish (I used walnuts today but toasted pecans is my favorite with this dish)

Directions:
1. Boil sweet potatoes for 20 minutes or until easily pierced with a fork.  Drain and return to pan.
2. Add butter and brown sugar (to taste) and cover with a lid until it melts.
3. Using a potato masher or a hand held mixer, mix potatoes until a soft creamy texture.  Add milk if desired.  Top with nuts and cinnamon and serve hot.