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Tag Archives: beef
Grass-fed Beef Burger with Guacamole, Bacon, Sautéed Mushroom/Onions and Grilled Pineapple. Oh holy Paleo!
This 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!
* Grass fed burger patties or ground beef to make into patties
* onion slices
* sweet potatoes
* 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!!!
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.