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Zesty Ginger Meatballs

Zesty ginger meatballs

Last week was such a whirlwind and it’s hard to believe it’s over. My mom came and stayed with me from Michigan while Jesse went for a visit back home (I actually dropped him off and picked her up at the same time last Monday night). I was working still while she was here, but we were able to do a lot with my flexible schedule. We had lots of good eating, laughs, conversations and sights. It was loads of fun and we made lots of good memories. To be honest, it was weird coming home from work yesterday and not seeing her. I got so used to that and it was definitely nice. Luckily, I’ll be home for my cousin’s wedding in less than two months and Jesse will be with me for that too, so I’ll get to see my mom and other family soon. He’s still in Michigan until this Friday, so it’s just me and the kitties at home this week.

Meanwhile, I got to relax and enjoy some quiet time after work yesterday, and prepped for a super busy week I have ahead. Part of that included making these scrumptious meatballs with some goodies I had left in the fridge. The meatballs turned out incredible and are so fresh tasting. The fresh ginger is key and I don’t recommend going the powdered route for this recipe. Don’t skimp on it either. If you like things spicier, leave some of the jalapeño seeds in or add a dash of cayenne for added heat.

Zesty ginger meatballs

Ingredients:

  • 1 lb grass-fed ground beef
  • 2 large cloves garlic, minced
  • 1.5 inch piece ginger, grated
  • 1 small jalapeño, seeded and finely chopped
  • 1/2 lime, juiced
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 tsp sea salt or to taste
  • Black pepper to taste

Directions:

  1. Mix all the ingredients together by hand in a large mixing bowl. Form into heaping tablespoon-sized balls (or size of choice) and place on a foil or parchment paper lined baking sheet.
  2. Bake in a preheated 375 degree oven for 20 minutes or until cooked through.
  3. Once done, serve as desired. I recommend serving with fresh salsa, avocado and sautéed greens.

Simple Supper Friday: Ginger Beef and Greens

Ginger Beef and Greens

I’ve made this recipe three times in the past week because it’s so good (and also because I had a huge piece of ginger root). I first made it last Saturday, after getting home from a seven hour workshop with Steve Maxwell. I was pooped out, but still mustered to throw together this delicious, quick and nutrient-dense meal. The fresh ginger is what really makes this dish pop, but if you’re in a pinch, you can use ground ginger too.

Meanwhile, I wish you all a wonderful Memorial Day weekend! I hope you’re able to get outside, play, relax, socialize, grill and enjoy. Cheers!

Ingredients:

  • 1/2 Tbsp coconut oil
  • 1 yellow onion, chopped
  • 2 large cloves garlic, minced
  • 1-inch piece of ginger, finely chopped
  • 1 lb grass-fed ground beef
  • ~2 cups broccoli (peel and chop the stems too)
  • 2 cups torn kale leaves
  • 1-2 Tbsp coconut aminos
  • Splash of bone broth (2-4 Tbsp)
  • 1 Tbsp dried basil
  • Pinch of cayenne pepper or red pepper flakes
  • Sea salt and pepper to taste

Ginger Beef and Greens

Directions:

  1. Melt coconut oil in a large pan over medium heat. Add the onion, garlic and ginger. Stir and sauté 2-3 minutes. Then, add the ground beef and break up with a spatula. Season to taste with sea salt and pepper.
  2. Continue to brown the meat, stirring occasionally. After about 5-7 minutes, add the broccoli, coconut aminos, dried basil, cayenne or pepper flakes and bone broth. Stir well and continue to cook for several minutes, or until broccoli is softened slightly.
  3. Add the kale and stir. Season to taste with a bit more sea salt and pepper. Cook for about 2 minutes more or until kale is softened. Then, remove from heat and serve.

Yields: ~3 servings

 

Fast and Easy Paleo Recipes

Grandma’s Italian Goulash

Grandma's Italian Goulash

Well, I’m back from my trip as of Monday night. It was awesome, wonderful, fun and relaxing, but it’s hard to believe it’s already over. Now, I’m trying to get back into the swing of things, but am still feeling pretty exhausted from the travel and 3-hour time change. Hopefully, I’ll be good to go by the weekend.

Meanwhile, this is a recipe I made prior to my trip, but never got a chance to share. It came together somewhat unplanned, but after tasting it, I knew I had to share. The flavor reminded me of an Italian goulash recipe that my mom used to make when I was a kid, which was actually my grandma’s recipe. I always loved it growing up and the flavor of this kinda brought me back. Grandma’s recipe included elbow macaroni, ground beef, celery, oregano and tomatoes, so obviously mine is quite a bit different, but still reflects a similar flavor. And the best part…it’s both delicious and easy!

Grandma's Italian Goulash

Ingredients:

  • 1/2 Tbsp grass-fed ghee
  • 1 yellow onion, chopped
  • 3 large cloves garlic, minced
  • 1 fennel bulb, thinly sliced
  • 1 lb grass-fed ground beef
  • 1/2 large head of green cabbage, chopped
  • 1 14 oz can no salt added fire roasted tomatoes
  • 2 Tbsp dried oregano, plus more to taste if desired
  • Sea salt and pepper to taste
  • Pinch of red pepper flakes

Directions:

  1. Melt ghee in a large skillet over medium heat. Add the onion, garlic and fennel and sauté a few minutes, until softened slightly. Then, add the ground beef and break up with a spatula. Season to taste with sea salt and pepper. Continue to cook until meat is browned, stirring occasionally.
  2. Once meat is done cooking, add the fire roasted tomatoes, oregano, red pepper flakes; stir. Then, add the cabbage and season to taste with a bit more sea salt and pepper.
  3. Continue to cook over medium-low heat, stirring occasionally. If need be, cover with a lid to cook the cabbage toward the top (this is particularly helpful if skillet is really full).
  4. Once cabbage is softened, taste and adjust seasoning as desired.
  5. Serve with grated raw Parmesan or cheddar (preferably grass-fed), if tolerated and desired.

Yields: 3 servings

 

 

 

Classic Beef Meatloaf

Classic Beef Meatloaf

I don’t make meatloaf very often, but whenever I do, this is my classic go-to recipe. I think it’s the veggie pieces in the meatloaf and homemade ketchup that really do it for me. It all adds color, and the veggies add some nice texture and flavor too. I hope you all enjoy it as much as I do! Also, you can definitely make this with ground turkey if you prefer or want to change it up.

P.S. Cirque du Soleil was amazing last night! We had a fantastic time.

For the meatloaf:

  • 2 lb grass-fed ground beef
  • 1 medium onion, diced large
  • 1 large carrot, diced large
  • 2 small celery stalks, diced large
  • 2 large cloves garlic, sliced in half
  • 1 Tbsp grass-fed ghee or butter
  • 1/3 cup chopped fresh parsley or cilantro
  • 1 egg, preferably pasture-raised
  • 3/4 cup tomato sauce
  • 1 Tbsp coconut flour
  • Sea salt and black pepper to taste
  • 1 batch homemade ketchup (see below)

Meatloaf directions:

  1. Place diced carrots, onion, celery and garlic in the food processor. Pulse until everything is finely chopped. You can also use a blender such as this one to prep the veggies.
  2. Melt the ghee in a large pan over medium heat. Then, add the veggie mixture from the food processor. Saute 3-4 minutes or until softened slightly. Remove from heat and set aside to cool.
  3. Once veggie mixture is cool, add to a large mixing bowl with the ground beef, egg, sea salt and pepper, tomato sauce, coconut flour and fresh parsley or cilantro. Get in there with your hands and mix well. Once everything is fully incorporated, place in a large loaf pan. Alternatively, you can form it into a freestanding loaf on top of a foil-covered baking sheet.
  4. Bake for 30 minutes in a preheated 350 degree oven. Remove from oven and top with about 1/2 cup of homemade ketchup. Place back in oven to bake 30 minutes longer.
  5. Allow to cool for about 5-10 minutes before slicing. Serve meatloaf with extra ketchup, if desired.

Classic Beef Meatloaf

For the ketchup:

  • 1 tube or can of tomato paste
  • 2 tbsp apple cider vinegar
  • 1/4 tsp dry mustard
  • 1/3 cup water, preferably filtered
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • Pinch ground cloves
  • Pinch ground allspice
  • 1/8 tsp cayenne pepper
  • Squirt of raw honey, optional

Mix all the ingredients together in a bowl and whisk well to combine. Store in the refrigerator.

 

Simple Supper Friday: Southwest Beef & Broccoli Slaw

Southwest Beef and Broccoli Slaw

For a while now, ground meat cooked with broccoli slaw has been one of my favorite, easy, go-to meals. I can easily change the flavor by using different spices and Tessemae’s All Natural dressings, and adding any extra veggies I have on hand. It always satisfies and I don’t get sick of it, nor does Jesse. My schedule varies and some nights I don’t get home until late in the evening, so having this easy and quick option to throw together works great. Plus, I always look forward to eating it. Even though I didn’t do it here, I usually always toss some avocado slices on top too because avocado makes everything better.

On another note, you have probably noticed that I’ve cut back on blogging quite a bit. This is just where my life is right now and what I need to do. To be honest, it feels kinda good and it’s nice not to stress over posts (after all, this was always meant to be fun). Even though I don’t post as much, I am still active on Facebook, so make sure to follow me there if you don’t already. I still aim to get at least one quality post up each week, so you can always look forward to that. Anyway, thanks so much for your support and understanding. Meanwhile, always know that I am here if you have questions, comments, feedback, etc.

Cheers and happy Friday!

Ingredients:

  • 1.5 tsp grass-fed butter*
  • 1 yellow onion, sliced into thin half moons
  • 3 cloves garlic, minced
  • 1 lb 20% fat grass-fed ground beef
  • 2 large carrots, sliced into thin coins (rounds)
  • 2 tsp ground cumin
  • 1.5 tsp chili powder
  • Sea salt and black pepper to taste
  • 1 12 oz bag broccoli slaw
  • Tessemae’s Southwest Ranch, for drizzling on top, once served

*Note: you may need more butter if you choose to use leaner ground beef

Southwest Beef and Broccoli Slaw

Directions:

  1. Melt butter in a large pan over medium heat. Once melted, add the onion and garlic, and saute about 1-2 minutes.
  2. Then, add the ground beef and break up with a spatula. After a minute or so, add the sliced carrots and season to taste with a little sea salt and black pepper. Stir well, and then add the cumin and chili powder.
  3. After 5-7 minutes, once meat is browned, add the broccoli slaw. Stir and season to taste with a bit more sea salt and pepper, if desired.
  4. Continue to cook over medium-low heat for a few minutes or until slaw has softened a bit.
  5. Once done, serve into bowls and drizzle Tessemae’s Southwest Ranch dressing on top. You can also drizzle this over the whole pan after removing it from the heat, but it’s a little spicy and best served individually. If desired, throw some avocado slices on top too.

Yields: 3 servings

Fast and Easy Paleo Recipes

Simple Supper Friday: Roasted Cauliflower Curry Soup

Roasted Cauliflower Curry Soup

Happy Friday, everyone! I have a tasty soup recipe to share today that was inspired by my recent stay at the Bonneville Hot Springs Resort & Spa. Jesse and I ate my birthday dinner in the restaurant at the resort, and started off our meal with a cup of their soup special that evening, which was a curried cauliflower soup. The waitress sold us pretty quickly on it, especially once she told us it was both gluten and dairy-free (it was also vegan, but that was not a concern). The soup was even better than we expected and we both found ourselves scraping the bottom of our cup to get every last bit of puree.

Since we enjoyed the soup so much and it seemed pretty easy to make, I decided to create my own version. Mine is definitely different and even a different color, but it’s just as delicious, if not more (roasting the cauliflower adds a lot more flavor). I don’t think the restaurant version actually contained any curry powder or paste because the soup was completely white and very coconutty. I think it was called a curried soup just because of the coconut. If there were any curry spices added, it was definitely minimal, which the lack of color made obvious. As you know, curry powder adds an orange-ish color and the pastes are either yellow, red or green, so a white curry soup is nearly impossible.

Keep in mind, there is no protein added to the soup, so you’ll want to have something on the side for a complete meal. Otherwise, this isn’t going to fill you up very much. We ate ours with some local curry lamb sausage and dunked bites into the soup. It was awesome! A hearty salad with roasted chicken, beef or lamb mixed in would pair nicely as well.

Roasted Cauliflower Curry Soup

Ingredients:

  • 2 small heads of cauliflower, cut into florets
  • 1 Tbsp coconut oil, melted
  • 1.5 tsp curry powder, plus more to taste, if desired
  • Sea salt and pepper to taste
  • 1.5 cup full-fat coconut milk, plus more if needed
  • 1/2 cup chicken broth, preferably homemade
  • 1 Tbsp Thai red curry paste
  • Dash of paprika
  • 1 Tbsp grass-fed ghee or butter
  • Toasted unsweetened coconut chips for garnish, optional

Directions:

  1. Preheat oven to 375 degrees. Place cauliflower on a large pan and drizzle with coconut oil. Then sprinkle on the curry powder and sea salt to taste. Roast in the preheated oven for 20-25 minutes, stirring halfway through.
  2. Meanwhile, slowly heat coconut milk and broth in a small saucepan over medium heat. Whisk in the Thai red curry paste. Once dissolved, remove from heat and pour into a blender container.
  3. Once cauliflower is done, add half of it to the blender with the milk mixture. Puree until nearly smooth and then add the remaining cauliflower, along with the ghee or butter and paprika. Season to taste with sea salt and black pepper, and puree again.
  4. Taste and adjust seasoning as needed (I added a dash more curry powder here) and add a bit more coconut milk if soup is thicker than you like. Once done, serve immediately or pour into a pot to keep warm on the stove or reheat slightly if it cooled off too much.
  5. Serve hot with toasted coconut chips and a side protein of choice. It’s also delicious with sliced toasted almonds on top.

Simple Supper Friday: Italian Sausage “Fettuccine”

IMG_4083

Snow is coming down in Portland, or at least it was at the time I wrote this post on Thursday. I actually haven’t seen this much snow in the city since my first winter here, back in 2008. It’s beautiful, but I’m keeping my fingers crossed that it doesn’t impact my early morning flight to Kentucky today. I have some buffer room to get there, as my seminar doesn’t start until Saturday morning, but the less hiccups, the better. Really though, I kinda wish the snow would have held off until next week, but it is what it is. The same can be said about this head cold that I got too. Quite the combo to get right before a weekend of travel, but I guess it makes it that much more of an adventure (well, minus the being sick part).

Meanwhile, enjoy this simple, satisfying meal, which was inspired by the cauliflower recipe I shared last week. Cheers and happy weekend!

Ingredients:

  • ~1 lb bulk Italian chicken sausage
  • 1 Tbsp grass-fed butter, separated
  • 1 large or 2 small/medium zucchini, noodled with a spiralizer (straight blade attachment)
  • 3 Tbsp blanched almond flour
  • 1.5 tsp dried oregano
  • 1/2 tsp dessicated garlic
  • Sea salt and black pepper to taste
  • Extra virgin olive oil for drizzling, optional

Directions:

  1. Melt 1/2 tbsp of grass-fed butter in a large pan over medium heat. Once melted, add the chicken sausage. Continue to cook, stirring occasionally and breaking up large chunks with a spatula.
  2. Once sausage is browned, after 5-7 minutes or so, transfer to a large serving bowl and set aside.
  3. To the same pan, add the noodled zucchini and heat briefly over medium-low heat. After a couple minutes, transfer to the bowl with the sausage.
  4. Combine the almond flour, oregano, dessicated garlic, sea salt and pepper in a small bowl. Melt the remaining butter in the same pan over medium-low heat and then add the almond flour mixture.
  5. Stir mixture, allowing it to soak up the butter and continue to cook a few minutes, until golden brown.
  6. Sprinkle on top of the sausage and zucchini. Serve warm and drizzle with extra virgin olive oil, if desired. Add more sea salt and pepper to taste, if needed. If you tolerate some dairy, you could also sprinkle on a bit of raw Parmesan cheese.

Yields: 2-3 servings

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