When your at a loss for what to eat, go super simple. BBQ some steak, broil some veggie’s. Add salt and pepper, BAM! Your done!
Category Archives: Beef
These are a great addition or main course to any dinner. My boyfriend said he can’t wait to make a meatball sandwich with the leftover meatballs (friggen non paleo eatin traitor). I used zucchini as the ‘pasta’ with these but I definitely will use spaghetti squash in the future. I also bought this random meatball cooker the day before that made these easy as pie to make.
- 2 lb grass fed ground beef
- 2 tablespoons minced chives
- 2 tablespoons minced fresh basil
- 1/2 cup sun dried tomatoes packed in olive oil, chopped into small piece
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp pepper
- 2-3 cloves minced garlic
Mix all ingredients together and shape them into golf ball size meatballs. Cook them until brown on each side in some coconut or olive oil, then transfer to a cooking dish and then bake for about 7-10 minutes until center is cooked through. While these are cooking prepare the creamy pesto.
- 2 cups packed tight with fresh basil
- 1/2 cup olive oil
- 1/3 cup pine nuts or walnuts
- 1/4 cup sun dried tomatoes
- 2-3 garlic cloves
- 1 tsp seal salt
- 3-4 tablespoons of the thick part of canned coconut milk (after its refrigerated)
Combine all ingredients except coconut milk. When completely mixed up nice and smooth then add in the coconut milk one tbls at a time and this makes the pesto super light and creamy. It won’t taste like coconut! I promise!
When meatballs are cooked, put a dollop of pesto on top and serve with any vegetable. I am thinking mixing the pesto into spaghetti squash would be great but they were just perfect on their own too. I found this recipe from everyday paleo and it was Delish!
This was really delicious. Except I will add more vegetables next time so this recipe below calls for more veggies than the picture shows. I found the original recipe on paleoOMG, one of my favorite sites. I tend to just add or take away a few things here and there.
- 1 red onion chopped
- 4 cloves of garlic minced
- 2 tbls olive oil
- 1 lb mild italian sausage
- 1 lb grass-fed ground beef (or turkey meat)
- 2 tbls oregano
- 2/3 cup fresh basil
- 2 tomatoes chopped
- 1 bell pepper chopped
- 1 zucchini chopped
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt 1/2 tsp pepper
- 14 oz can diced tomatoes
- 6 oz can of tomato paste
- 4-5 large zucchini’s
- optional can of sliced olives
Saute onion and garlic in olive oil. Add chopped bell pepper, zucchini, and tomatoes. In a separate pan, cook the italian sausage and beef until no longer pink, drain excess fat. Add meat to veggie mixture and then season with all dry ingredients including chopped basil. Add diced tomatoes and tomato paste and cook. Add salt and pepper to taste.
Take the large zucchini’s and slice them with a mandolin. Or by hand, about 1/4 inch thick. Lay a layer of the zucchini on the bottom of the dish, then add a layer of the meat sauce. Add another layer of zucchini, then meat sauce. You can do this for one more layer and the last layer of meat, take the remainder of the zucchini and grate over the top of the meat like you would cheese. Add some sliced olives if you like olives. Cover with tin foil and bake for 30 mins at 350. Slightly messy if you cut right out of the oven, so let cool for a few minutes.
Time to use the crockpot! We bought this thing and it just sits there in the cabinet so I figured I need to find some recipes for this thing! These are beautiful, easy, and delicious.
- 1 pound of grass fed beef (or 1/2 with 1/2 lb of turkey)
- 1 onion
- 1 carrot
- 1/2 cauliflower
- 6oz tomato paste
- Can of crushed tomatoes
- 1/2 cup Italian herbs
- 1/4 cup broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 6 large bell peppers. Red, yellow, orange are best
Start out with your beef. Grind up 1/2 of a cauliflower in a food processor along with the carrot, garlic, and onion. Add to the meat mixture. Mix all your spices together and add. Combine the tomato paste and crushed tomatoes to the beef mixture.
Cut the tops off the peppers and clean out any seeds. Stuff the peppers with the mixture and put the top of the pepper back on. Repeat for all peppers and add them all to the crockpot. Pour in the chicken broth just so it covers the bottom. Cook on medium heat for about 6 hours. Serve with a salad and your ready to go!