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Category Archives: Beef

Crockpot Meatballs over Zoodles

zoodleJoe actually found this recipe and it wasn’t very difficult to change to become paleo. I am pretty sure you aren’t supposed to have almond flour in Whole 30, so if you are super strict with that program- leave it out! I am pretty sure the meatballs will still stick together with all the seasonings, eggs, and onions. If you do try it that way, leave me a comment so I know if it works!

I want to note two important points first…

1. I generally try to buy organic and grass fed- but as you all know grass fed beef can get really expensive! For this dish- BUY GRASS FED ORGANIC GROUND BEEF! You are simmering these meatballs in sauce for hours and hours and when you are finished you will see a little bit of grease at the top. But I could tell how little there was and it actually looked like it added flavor then a ton of fat. If you used regular ol’ ground beef the amount of fat might be kinda gross.

2. This recipe calls for tomato sauce, tomato puree, and crushed tomatoes. You NEED to make sure the ones you buy the only ingredients are tomatoes. There are tons of tomato sauces out there that add sugar. You may see sugar in the food label- but you can’t have sugar as part of the ingredients. Good to look for the ones just in the can and not the jars. They may seem really plain in flavor, but the spices in the meatballs season the sauce.

Okay, here we go! I did this in the morning probably around 10am and we ate around 6pm. So make these so you have at least 6-8 hours for them to cook in the crockpot.

Ingredients:
* 3 lbs Ground Beef (Organic Grass Fed)
* 10 Cloves of garlic, minced or in a garlic press
* 1 Medium white onion, chopped finely
* 2 large eggs
* 2 TB (Tablespoon) of dried parsley
* 2 TB Garlic powder
* 2 TSP Salt
* 4 TB Oregano
* 1 TB Red pepper flakes. (It called for 2, but 1 one spicy enough. If you like really spicy- add the second TB)
* 3 TB Italian seasoning
* 1 TB Basil
* 2 TB Olive oil
* 1 1/2 cups Almond Flour (You can opt out of this part if you are strict Whole30)
* 2 cans of tomato sauce (23 oz each)
* 1 can of crushed tomatoes (28 oz)
* 1 can of tomato puree (15 oz)
* 5-6 large zucchini’s spiraled.

1. For the meatballs get a large mixing bowl add your minced onion, garlic, and beaten eggs. Once that is mixed in completely add all of the spices and the olive oil. I put a few tablespoons in at a time and mixed it up with my hands. (Ladies, remember to take your wedding ring off. I still think I have ground beef stuck under the diamond).
2. Once that is all mixed together and all the ingredients are incorporated evenly through the meat- add the almond meal until fully combined.
3. Add the tomato sauce, tomato puree, and crushed tomatoes to the crock pot and stir until combined.
4. Roll your meatballs about the size of a golf ball to tennis ball, depends on how big you want them. The mixture made about 28 meatballs, so this is a recipe that will work great for a big family! Once they are all rolled out add them to the crockpot and cook on low for 6-8 hours. (Or you can get impatient like me and cook on high for the last 2 hours!)

For the Zoodles:
* 5-6 Green Zuchinni’s. I would use a spiralizer so they have a noodle type of look to them. Think about 1-2 zucchini’s per person.
1. Cook them in boiling water no more then 3-5 minutes. You want these to be ‘al dente’. Otherwise they will be mushy and soggy and you will be really annoyed. I did that once, and yes… I was really annoyed.
2. Drain the zoodles and serve on a plate with a heaping of the sauce and as many meatballs as you wish!

DELISH!!!
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Posted by on July 13, 2014 in Beef, Dinner

 

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Chili with Butternut Squash

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This dish is super easy. Really the only thing you need to cook is the meat and the onions and then throw all the rest of the stuff in to simmer for a while. Super good! It’s nice to stock up on all the canned goods and every so often when you don’t know what to have for dinner- just throw this together and it is yum yum! ALso, add a can of kidney beans to the dish too if you want some extra bean protein. Makes it heartier too!
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Ingredients:

  • 1/2 lb ground beef
  • 1/2 lb sausage (squeeze out of casing)
  • 1 small white onion
  • 4/5 chopped garlic cloves
  • 1 can of stewed tomatoes
  • 3 tsp tomato paste
  • 1 cup chicken broth
  • 1/2 cup coffee
  • 1 small can sliced olives
  • 1 small can green chilis
  • 1 package butternut squash (from trader joes)
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp red chili flakes

In a saucepan combine the meat, onions, and spices until the onions become transparent. While that is cooking, put your butternut squash in the microwave for about 5 minutes. After that, add everything else to the pot and that’s it! Let boil, then let simmer for about 20 minutes and you are done! How easy is that! Top with some avocado or if you aren’t paleo, some cheese and enjoy.

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Posted by on October 9, 2013 in Beef, Dinner

 

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Paleo Chili w/ Paleo Corn Bread

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Time for some crockpot meals! I think the easiest meal to think of when using a crockpot is Chili. And remarkably enough, I have never made paleo chili! I think I honestly don’t need to call it ‘paleo’ chili. Just don’t put beans in and there you go! I made this recipe off a combination off Robb Wolf’s chili and then my own touches to make it “Kari’s Killer Chili”.

And what do you think of when you have chili? Corn bread of course! Well, since both of those words… corn and bread… are pretty much anti paleo, this isn’t exactly like the one mom makes, but at least you get a nice fluffy side you can dip into your chili while you eat. I mean smother with some butter and honey, who knows the difference?!

Ingredients for Chili:

*2lbs lean ground beef

*2 Medium onions, chopped

*1 green and 1 red bell pepper, chopped

*2 14 oz cans of diced tomatoes

*1 14 oz can of tomato sauce

*1 cup brewed coffee (can substitute with beef broth if you want)

*5-7 garlic cloves

*2 T chili powder, 2T cumin, 1T oregano, 1tsp garlic powder, 1tsp onion powder, 2tsp pumpkin pie seasoning, 1/2 tsp cayenne pepper, 1 tsp sea salt

1. Saute your onions and pepper in about 1T of coconut oil. After about 5 minutes add your chopped garlic and ground beef. When that is nice and browned, transfer to your crock pot.

2. Add your tomato sauce and diced tomatoes along with all the seasonings and cook on high for about an hour, then low for the next 4-5 hours.

If you are not paleo, serve with some grated cheese and chopped green onions on top. If paleo, serve with green onions!

Paleo Corn Bread Ingredients:

*1/2 cup Almond Flour

*1/4 cup Coconut Flour

*1/2 tsp sea salt

*1/2 tsp Baking Soda

*3 eggs

* 2 T Ghee, melted

*2 T Honey

*2 T Coconut Oil, melted

*1/2 cup Almond Milk

1. Either line a baking dish or grease well and preheat your oven to 325F.

2. Blend all the dry ingredients together in a bowl or your food processor

3. Add all the wet ingredients and blend well.

4. Pour the batter into the greased dish and bake for about 25-30 minutes or if you insert a fork or knife, it comes out clean.

Slice up into perfect portions to eat with your chili and you are good to go!

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Posted by on September 9, 2013 in Beef, Dinner

 

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Paleo zucchini boats

Zucchini boats! Yum! I haven’t posted many recipes on here lately because I’ve actually been using a ton that I have already created that are on this blog. So here’s. little something new and easy that’s very simple to whip up.

Ingredients:
*6 large zucchini’s (depends on how many you are feeding. 2 per person seems good)
*1 lb ground beef
*1 cup chopped mushrooms
*1/2 red onion chopped fine
*1-2 cloves of garlic
*low sugar spaghetti sauce
*Some oregano, salt and pepper

Directions:
1. Start by chopping your vegetables and sauté them in a little olive oil.

2. With a melon ball scooper, take out the insides of the zucchini’s. I cut a small slice on one side and then scoop from there. Chop up all of the insides and add to the sauté pan. Add oregano and some salt and pepper.

3. While veggie’s are cooking, add in your ground beef and cook until done. Drain any of the excess fluid.

4. Add about a cup of the spaghetti sauce to the mixture and let simmer.

5. If you want your zucchini boats to be a little softer, then you would put then into boiling water for about 2 mins. I didn’t and they came out a little crunchier which was still delicious.

6. Now fill your zucchini boats with the mixture and put inside a casserole dish. Top with more of the spaghetti sauce and bake for about 15-20 mins at 350.

7. Serve with a quick side salad and you’ve got yourself a great meal!

I’m thinking this can be done more Mexican style too, ground beef with seasoning, salsa on top, etc. I’ll try that way next. Enjoy!

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Posted by on September 8, 2013 in Beef, Dinner, Lunch, Sugar Detox approved!

 

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Image

Paleo Burgers

A picture is worth a thousand words… And here are a few: Get.In.My.Belly!

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Posted by on April 6, 2013 in Beef, Dinner

 

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Paleo Flank Steak with Grilled Pineapple Salsa

PineappleAnother winner! I am on a roll. This one is easy and would be great to make up the salsa ahead of time and bring to a BBQ on a nice summer day. This can really go over anything, and would probably be really good on some fish too!

Ingredients:

* 1 lb Beef Flank Steak (I did a 1 1/2 lbs, smallest I could find!)
* Marinade of your choice. (I just marinated mine in a little soy sauce and honey, salt and pepper. yes I realize soy isnt 100% paleo, so marinate how you like!)
* 5-6 slices of pineapple. You can use canned pinapple, I had some fresh slices from good ol’ Trader Joes
* 1 large red bell pepper, diced
* 1/2 red onion, diced
* a big bunch of cilantro chopped up. I won’t say how much because the more the better in my opinion!
* Juice of one lime

I made the salsa first and then grilled my steak. I guess you could do either way, but if you do the steak first just make sure not to cut it for about 10 minutes.

1. Grill your pineapple rings or slices for about 2-3 minutes on each side until nice and tender

2. Cut the pineapple into small chuncks and place into medium sized bowl.

3. Add your diced red pepper, red onion, cilantro, and lime juice. Mix together and let sit while you cook your steak.

4. Grill your steak for about 5 minutes on one side, and then about 3 minutes on the other side. Mine was a tad bigger so I turned it over a few times.

5. Remove to a plate and let sit about 10 minutes. Slice into thin slices, add your pineapple salsa on top of your slices and enjoy!!

(UPDATE! If you have leftovers and aren’t super paleo strict… buy the pizza dough from Trader Joe’s and this makes a perfect leftover pizza. Just spread out the pizza dough, some pizza sauce, add the leftovers with the steak chopped up, and bake for 15 mins. Best leftover meal there is!)

(I hope you all enjoy my new and improved pictures of the meals…I was told they may sound delicious but some pics make the meals look like blobs of food!)

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Posted by on April 4, 2013 in Beef, Dinner

 

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Sweet potato mushroom steak hash

sweet-potato-1Okay! Day 1 of my 90 days of Paleo in the bag! I wanted to find some new recipes to make these next few months so I just googled ‘best paleo meal’ and this recipe came up. I wouldn’t say it’s the BEST ever but it was really good plus super easy to make.

Ingredients:

*1 lb of steak (I just used stir fry meat from whole foods. Pretty reasonably priced for grass fed!)
*1 large sweet potato
*1 large onion cut into smallish pieces
*2 cups or so of sliced mushrooms. The more the better in my opinion!
*1-2 Roma tomatoes
*garlic powder
*parsley
*olive oil

1. Start out by marinating your meat for a while. I just tossed it with some olive oil, garlic powder, parsley, and some Thai salt and pepper. Any seasoning or salt would work. I just did that in the morning but it can be done immediately before cooking too.

2. Cut up your sweet potato into little cubes and drizzle with olive oil, salt, and a little parsley. Put on a baking sheet and roast for about 30 mins or until nice and crispy.

3. In a large saucepan add some olive oil and add your onions. Cook them until transparent and then add your mushrooms. Cook until almost done and then add your chopped steak.

4. Cook the steak until how you like it and about 5 mins before the sweet potatoes are done, toss them in with the mixture. Stir together and taste! May need a tad more seasoning so I added some of this Thai salt we have. So good!

5. Chop up your tomatoes and add at the last minute on top and serve! That’s it!

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Posted by on April 2, 2013 in Beef, Dinner

 

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Grass-fed Beef Burger with Guacamole, Bacon, Sautéed Mushroom/Onions and Grilled Pineapple. Oh holy Paleo!

TG-0750M-lThis is more like a fantastic dinner idea than a recipe. This is the best thing to serve when people ask, what the heck is paleo? Well this is paleo at its best. Just a really good quality burger with all the yummy fixings!

Ingredients:

* Grass fed burger patties or ground beef to make into patties
* Bacon
* mushrooms
* onion slices
* avocados
* sweet potatoes
* cinnamon
* pineapple slices

First get your sweet potatoes started. Cut up the sweet potato into wedge size pieces. Toss with some coconut oil and cinnamon. Cook at 375 for about 20 mins. Or until your burgers are done.

Second, start out by cooking your bacon. Once nice and crispy, set aside. Toss in your onion slices (carefully. I burned the crap out of my finger with the bacon grease splatter) when the onions are soft then add your sliced mushrooms. The reason you don’t add both at the same time is the mushrooms will soak up all the bacon grease before it has a chance to cook up the onions!

While these are cooking, slice open 2 ripe avocados and mash together well. Add some chopped red onion, salt, and cilantro if you have it. I didn’t so I added a little hot sauce to it.

When your mushrooms are soft, add your burger patties directly to the pan. Cook medium or medium well, however you like them. Then take off the pan and add a couple pineapple slices and crank your heat up so that they really get a good sear. The juice of the pineapple also makes the mushrooms and onions scrumptious.

Take your burger, top with guacamole, bacon slices, pineapple, then onion and mushrooms. Serve with your side of sweet potatoes. Sooooooo good!!!

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Posted by on January 7, 2013 in Beef, Dinner

 

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Stuffed Acorn squash

This was amazing. Joe said it tasted very ‘fancy’. It’s the perfect combo of spicy and savory and just downright delicious. It did take a little while to make so pop those squashes in the oven pronto and then get to work on the filling.

Ingredients:

  • 2 Acorn Squashes
  • 1/2 lb of grass fed ground beef
  • 1/2 lb spicy sausage (2 medium sized sausages should be fine, but make sure they are the ones you squeeze out of the casing)
  • tablespoon or so of coconut oil
  • salt and pepper to taste
  • 1/2 tsp fresh sage
  • 1 celery rib, 1/2 red onion, 2 cloves of garlic
  • 2 small apples, chopped
  • 1 egg beaten
  • 1/2 cup almond meal
  • 2-3 sprigs of fresh rosemary

1. Preheat the oven to 400. Cut the squashes in half and season them with some salt and pepper. Drizzle a little coconut oil into each of them and around the rim. Add the finely chopped sage to the inside of the squash. Roast for about 45 minutes.

2. Take your sausage and ground beef and add them to a pan, making sure the sausage and beef are totally combined together. When done cooking, set aside in a large bowl. Keep the fat from the meat inside the pan.

3. Finely chop the onion, garlic, and celery and add to the pan. Saute for a few minutes until they are softened. Add a little salt and pepper and then add the chopped apples. Saute these for a few more minutes.

4. Add the vegi mixture to your bowl containing the meat and blend together. Once it is slightly cool, add the beaten egg and almond meal. When everything is combined, chop up the rosemary into very find pieces and add to the filling mixture.

5. After the squashes are done (I put them face up and then half way through flipped them). Add the stuffing to the insides of the squashes. Make sure they are heaping mounds on top of the squash. Bake for another 15-20 minutes.

6. These are super hot so be careful about chowing down right away. Wait a few minutes and then serve with a light salad. These are pretty filling so you really only need some greens on the side, well, just because its always good to have some greens on the side!

This is the perfect meal for Fall. You could probably add more seasoning, or more vegi’s, but just experiment with this recipe and you are sure to make a hit dish. I cant wait for tomorrow to eat the other half for lunch!!

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Posted by on October 3, 2012 in Beef, Dinner

 

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Cabbage rolls

This looked like a good paleo meal and pretty simple. I think making them and putting them in the crockpot might have been easier. They are pretty tasty and really great as leftovers because the meat seems to be more flavorful after sitting. Probably like meatloaf!

Ingredients:

  • 1 lb grassfed ground beef
  • 1 large cabbage (the crinkly edge kind)
  • 1/2 cauliflower
  • 1 yellow onion
  • 1 grated carrot
  • 3 grated celery stalks
  • 2 cloves of garlic
  • 1 egg (not really needed, but can use as a binder in the mix)
  • 1 tbls paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 jar of marinara sauce

Start off by putting your cabbage in boiling water for about 15 minutes. When it is nice and soft, run it under cold water and peal the cabbage leaves off it and set aside.

Put your cauliflower, onion, celery, garlic, and carrot in the food processor and chop until fairly small. Add this mixture to the ground beef and mix together with your hands. Messy. Add the egg and spices together until everything is nice and mixed up.

Take a few leaves of the cabbage and put on the bottom of a baking dish. This helps keep the rolls from burning. Take a leaf and then put a good size helping into each leaf, fold over the sides, and then roll on up. Put these in the baking dish tightly packed together. This made a ton of these. I think about 12-14. I used two different pans. When done, pour your marinara sauce on top of them, making sure they are fully covered. Then put a few remaining cabbage leaves on top. Helps with not burning the top of the rolls.

Bake for 45 mins to an hour at 400 degrees. Seems like a long time, but thats what your supposed to do! An easy way would be to line all these up in the crock pot, pour the sauce over and cook on medium until you get home. Yum yum! I guess the original recipe calls for rice, so adding the cauliflower helps bulk it up a bit. If you have kids, this seems like a great way to sneak in a ton of vegetables without them even knowing it!

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Posted by on September 13, 2012 in Beef, Dinner

 

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