Pressure Cooker Pot Roast in 1 hour! (Paleo, AIP, Whole30)

 

I know it’s not really pot roast season anymore, but even on an 85 degree humid Florida day, I still sometimes want to eat a comforting bowl of easily digestible food! And I’ve been wanting to make a pot roast in my Instant Pot for ages – not the kind my mom used to make (sorry, Mom) but something flavorful and tender.

 

I couldn’t be more obsessed with my Instant Pot! I made this Pot Roast in less than 1 hour and the meat is pull apart tender and paired with perfectly cooked root veggies!

 

I get most of my grass-fed beef from Butcher Box and US Wellness Meats these days. In my new neighborhood, I have to drive at least 45 minutes to get freshly butchered grass-fed meats, so ordering online is convenient and I’m guaranteed the animal was raised and fed well. Gone are the days I had 3 Whole Foods within a 15-minute drive. I’m still mourning that loss.

 

This Pot Rot roast recipe really cuts down on the time and ingredients in a traditional roast which often contains red wine, butter and fresh herbs. I like the simplicity of dry herbs here so your chopping is limited to the vegetables and apple. I added apple, which you don’t typically find in a pot roast, for sweetness to balance out the meat and onion.

 

Another way I cut down the time is by pressure cooking the roast for just 50 minutes and then cutting it into large chunks which then go back in to pressure for 10 minutes with the veggies. This creates more surface area for the meat to absorb all that delicious beefy-onion liquid!

 

Whoo! I’m recovering from last night’s Flaming Lips show. They put on such a performance every single time, and the older they get, the more wild it gets. There was confetti, there was an LED light explosion, there was a grown man riding a unicorn wearing inflatable wings, and there was so some spectacular people watching. If you have the opportunity to see them live, even if you don’t know their music, go! Especially if you’re a fan of Pink Floyd and more experimental music. We didn’t get to see my favorite song since we had to get home to Grace by 11pm though. We played the live version this morning during breakfast for her though! The only other show we’ve seen since she was born was Austin City Limits last September! It’s still hard to leave her at night because I like to be there for bedtime.

 

I don’t think I’ve mentioned it here but I’m going to be leaving her for the first time for 4 DAYS (gahhh!) for Meg & Shawn’s Soul Sista Getaway in Boulder! My husband and I love Boulder and have visited several times, so he’s going to come with and just go do his own thing while I participate in all the fun events they have planned like eating and yoga and eating.

 

You can reserve your spot for the Soul Sista Getaway here from June 23-25th, 2017!

 

This Beef Pot Roast is tender, flavorful & on the table in an hour!

 

1 review

Instant Pot Beef Pot Roast

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:60 2017-12-12T00:00:00+00:00 Serves 4     adjust servings

Ingredients

  • 2 pounds beef loin roast
  • 1 tablespoon dried Italian herb seasoning
  • 1 teaspoon each garlic and onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon balsamic vinegar
  • 1 large yellow onion, sliced
  • 1/2 cup broth
  • 2 medium rutabagas, peeled and chopped into 1-inch chunks
  • 6 carrots, peeled and chopped into 1-inch chunks
  • 1 Pink Lady apple, chopped into 1-inch chunks
  • 1 tablespoon coconut aminos

Instructions

  1. Place beef loin roast in Instant Pot insert with fat cap side down. Rub the dried herbs, garlic and onion, and sea salt on the meaty side of the roast. Brush balsamic on top of the meat and layer with onion slices. Pour broth around the roast.
  2. Seal the lid and set to cook on "Manual" for 50 minutes. When timer elapses, vent the lid and transfer the roast to a cutting board. Slice against the grain into 1-inch chunks.
  3. Return meat to the insert along with the vegetables and apple. Seal the lid and set to cook on "Manual" for another 10 minutes. When timer elapses, vent the lid, stir in the coconut aminos to slightly break up the onions and rutabaga to help thicken the liquid. Serve warm sprinkled with parsley.

Recipe Notes

You may also use other large cuts of beef like chuck roast.

Beef & Mushroom Carbonara (Paleo/AIP)

Beef Mushroom Carbonara

Beef Mushroom Carbonara

 

I’m a lover of meat sauces. My mom used to make a big pot of her meat sauce every few weeks when we were kids, and the smell of it simmering all day got me so excited for dinnertime! Of course then we served it with boiled pasta, and in my well-informed years of adulthood, I’m serving it with spaghetti squash! By the way, this is also how my mom serves her meat sauce now! We both went Paleo around the same time in 2012!

 

Last night I made the Meat Sauce from The Healing Kitchen and I was inspired by this Beef + Mushroom Carbonara to add a glug of red wine to it… omgsh you guys. And THEN I served it over white sweet potato wedges for an Italian take on Poutine!

 

WHAT MADE THIS RECIPE EVEN BETTER?

Using Butcher Box ground beef!

I didn’t think ground beef could get yummier than my local farmer, but Butcher Box consistently delivers me the tastiest beef and pork I’ve ever had! Everything arrives at your door in a neat reusable cooler bag that I take to the beach or for traveling with homemade food! My mom signed up to receive her shipment every other month and is always anxious to get her next box in!

 

It would honestly be even yummier (if that’s possible) with this Carbonara because of the bacon and mushrooms! I topped everyone else’s Italian Poutine with raw grass-fed sharp cheddar and they went bonkers over it. Just bonkers. So that being said – you don’t have to serve this over spaghetti squash – you can eat it with par-boiled zoodles, sweet potato fries, over cauliflower rice, or in a bowl by itself!

 

Find the full recipe HERE

Nightshade-Free Instant Pot Chili + 3 Tips for Instant Pot Recipes!

 

 

I mentioned last week it’s a good idea to follow me on Instagram, in case I ever post any of my meals and you want the recipe. Here’s another example from that! I made this Nightshade-Free Chili in the Instant Pot for my mom this weekend, and we both loved it so much.

 

It took me under 20 minutes to prep, and then I let the Instant Pot do all the magic.It’s one of the last remaining appliances in my kitchen besides my coffee grinder and blender before our move.

 

So you know how you can take those stress surveys at the end of the year at work that rank how stressful your year was? I am in the tippie-top category this year. And I’m feeling it. It seems like I’ve been going through one major life change to the next, and I’m so ready for things to stop changing so dramatically. It’s hard enough being a first time mom, but we’ve both had changes in employment multiple times this year, bought a home, went through an autoimmune flare, birthed a baby, raised said baby away from family support, and are moving to another state during the holiday season. Too much for me to handle personally!

 

Another reason why I can’t get enough of my pressure cooker and why I cook almost all our meals in it. Somethings gotta give, and that’s standing over the stove and oven when I have 4 billion other things that have to get done. 

 

I’ve heard from a lot of you how you’re scared to experiment with your Instant Pot on your own. So I divided up the ingredients to the recipe into 4 categories.

 

3 TIPS FOR PERFECT INSTANT POT RECIPES EVERY TIME

 

  1. SAUTE FUNCTION: You want to start with your vegetables to par-cook them a bit with or without oil in the Instant Pot insert using the Saute function. This isn’t necessary all the time, but by par-cooking them, it means you won’t have to pressure cook them for as long, which means you won’t overcook everything else that goes into the pot for pressure cooking! 
  2. SEASONING: Then you want to add your dried seasonings, herbs and salt, along with your protein. I prefer ground meats and seafood for my Instant Pot soups/stews because they cook MUCH more quickly than stew meat, and then you won’t overcook your veggies inadvertently. 
  3. FINISHING TOUCHES: Once your dish is finished pressure cooking, it’s always a good idea to add Finishing Touches to brighten the dish and add extra flavor. Here we use lime juice, cilanto, green onions, avocado, fish sauce, and cocoa powder. If you’re wondering what cocoa powder, fish sauce, and coffee are doing in your chili, you are not alone. I had a few people wonder the same thing when I posted the ingredients on Instagram. They are added in small amounts to add depth of flavor since we are missing the nightshades. That’s why it’s also important to add all those yummy fresh toppings to your bowl of chili!

 

This nightshade-free chili is 100% a crowd pleaser, super filling + loaded with fiber-rich veggies and gut-healing broth!

 

1 review

Nightshade-Free Instant Pot Chili

Preparation 00:20 2017-12-12T00:20:00+00:00 Cook Time 00:10 2017-12-12T00:10:00+00:00 Serves 4 to 5     adjust servings

Ingredients

  • 1 large white onion or 2 trimmed leeks, chopped
  • 1 large green plantain, quartered and chopped
  • 2 small turnips, cubed
  • 2 cups cubed sweet potatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin (omit for AIP)
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • pinch ground cinnamon
  • 1 tablespoon coldbrew coffee concentrate (omit for AIP)
  • 3/4 cup bone broth
  • 1/2 cup organic pumpkin puree
  • 1 1/2 pounds grass-fed ground beef
  • Juice of 1/2 lime
  • 3/4 cup chopped cilantro
  • 4 green onions, chopped
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon cocoa powder (omit for AIP)
  • for serving: diced avocado

Instructions

  1. Turn Instant Pot “Saute” function on. Sweat onion, plantain, turnip and sweet potato with the oregano, thyme, sea salt, garlic andcumin for 4 to 5 minutes until slightly softened, stirring frequently.
  2. Add cold brew, broth and pumpkin to the insert and stir. Crumble in ground beef with your hands.
  3. Seal lid and set “Manual” timer for 5 minutes. Once timer elapses, immediately vent the pressure.
  4. Stir in the lime, cilantro, green onions, fish sauce, and cocoa and top with avocado. Serve warm.

 

 

 

Thanksgiving Stuffing Delicata Squash (Paleo/AIP/Whole30)

I created this recipe 2 holiday seasons ago and included it in a limited edition AIP cookbook that is no longer for sale… which means now I get to share it with you guys for free! It features 3 of the best things in the world: Thanksgiving stuffing, delicata squash, and stuffing stuffed inside of delicata squash.
It’s the shiz & makes a ton. You can cut the recipe in half if you just want to serve 5 people instead of 10. It would make for either a very hearty side dish or a lighter main course with a salad on the side. May I suggest the Toasted Coconut  & Fig Kale Salad from The Healing Kitchen?
I started packing up our place today. So many memories in just a little over a year here. If you’ve been following me for some time, you know that I moved to Chicago –> Atlanta –> Florida –> Chicago –> Austin –> now back to Florida in the last 3 years. I was hoping a move to California or another large American city would have taken place before we settle back in Florida. Alas, we realize we need extra help with Grace. This Mama needs more than 45 minutes a day to herself so she can go back to work!
I decided to stay at home for the first 6 months first and foremost to establish the strongest bond and breastfeeding relationships possible with Grace. Second because childcare costs are ridiculous. I’m going to rant for a quick sec and say anyone who says admonishing or negative comments about stay at home moms have CLEARLY never been a stay at home mom. I actually hear the most negative comments coming from other moms which breaks my heart! I’m so thankful I am fortunate enough to be able to stay at home and have support from my blog readers to make that possible. I realize that many working moms do not have this choice, and I can’t imagine how hard it is to leave your baby home each day. Which is to say, always do what’s best for you and your family and not what you think pleases others.

These Thanksgiving Stuffed Delicata Squash have all the savory holiday flavors you love without any of the dairy or bread!

1 review

Thanksgiving Stuffing Delicata Squash

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:45 2017-12-12T00:45:00+00:00 Serves 10     adjust servings

Ingredients

  • 5 medium delicata squash, sliced in half lengthwise, seeds removed
  • 8 slices uncured bacon
  • 3 stalks celery, finely diced
  • 1 organic apple, finely diced
  • 2 lb grass-fed ground beef
  • 1/3 cup finely chopped sage
  • 1 1/2 tablespoon finely chopped rosemary
  • 2 tsp dried oregano
  • 2 tsp coconut flour
  • 2 tsp ground cinnamon
  • 2 1/2 tablespoons coconut aminos
  • 2 1/2 tsp coconut vinegar or apple cider vinegar
  • 2 tsp lemon zest
  • 3/4 tsp sea salt

Instructions

  1. Preheat oven to 400 degrees. Place squash cut-side down on parchment-lined baking sheets. Bake until easily pierced with a fork and the flesh can be easily pulled away from the skin, about 35 minutes. Remove squash from the oven once cooked through. Turn over so the cut side is now facing up. Once cool enough to handle, remove flesh with a spoon to a bowl, being sure not to rip the skin.
  2. In a large pan, cook the bacon on medium heat until crispy on both sides and the fat is rendered. Chop bacon and set aside. Strain bacon grease into a container for later use, leaving 1 tsp to coat the pan.
  3. Add celery and apple to pan, stirring until the apple begins to brown, about 2-3 minutes.
  4. Add ground beef to pan and break up with a wooden spoon into small pieces as it browns. Once the beef is almost cooked through, add the chopped sage and rosemary, coconut flour, cinnamon, oregano, coconut aminos, vinegar, lemon zest, and sea salt, and mix well. Now stir in the squash flesh until it is evenly distributed with the beef mixture.
  5. Lower oven temperature to 350 degrees. Spoon mixture back into squash halves, top with chopped bacon and bake for an additional 10 minutes. Serve warm.

Creamy Ground Beef & Potato Stew (Paleo, AIP, Whole30)

 

The Instant Pot obsession continues, but how could it not? I’ve never spent less time in the kitchen since going Paleo/AIP (especially AIP) since incorporating the Instant Pot into my daily meals.

 

My leftovers taste great, even better, and every meal I make is a winner with my husband. I’ve been saving a lot on groceries too by using this wonder-appliance for most of my meals. So that’s a win-win-win, but who’s keeping track? Me. It’s pure time-crunch glory.

 

Last week’s release of The Paleo AIP Instant Pot Cookbook got me all riled up for soup season. I am a previous “non-soup-person” – I just never preferred it to salads. But now that I see how much goodness I can get into one economical bowl of delish-ness, it’s an easy choice to make.

 

Recently, most of my meals have been soups, so today I’m sharing a quick and easy favorite that is easy to adapt to whatever herbs/spices you have on hand. Feel free to use lamb or bison in place of the beef. Lamb would be particularly delish with the rosemary here!

 

You can use any white sweet potato, but I prefer the Japanese yam since it’s the starchiest. The broth gets absorbed into the yam during pressure cooking and it’s amazing.

 

Of course you can use regular white potatoes here if you eat those. And you can swap out the spinach for power greens, chard, kale, really any leafy greens, but spinach wilts the easiest. 

 

Creamy Ground Beef & Potato Stew is budget-friendly, comforting & healing!

 

1 review

Creamy Ground Beef & Potato Stew

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:13 2017-12-12T00:13:00+00:00 Serves 4 to 6     adjust servings

Ingredients

  • 2 tablespoons olive oil
  • 1 heaping cup sliced shallots
  • 1 teaspoon sea salt, divided
  • 2 pounds grass-fed ground beef
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon dried thyme
  • 1 bay leaf
  • 1 large Japanese yam, peeled and cubed (1/2-inch pieces)
  • 2 scant cups beef bone broth
  • 1 tablespoons arrowroot starch
  • 6 ounces spinach
  • pinch each ground cinnamon and ground cloves

Instructions

  1. Turn Instant Pot “Saute” function on. Heat olive oil in insert.
  2. Add shallots and ½ teaspoon sea salt to insert and cook for a few minutes until fragrant and lightly golden.
  3. Add ground beef, rosemary, thyme and remaining ½ teaspoon sea salt to insert and cook for 2 to 3 minutes to lightly brown the beef. Stir in bay leaf , cubed yam, and bone broth and seal the lid.
  4. Turn “Saute” function off and set Manual timer to pressure-cook for 8 minutes. When timer elapses, immediately vent the pressure.
  5. Remove the lid and sprinkle in the arrowroot starch while stirring the stew to thicken it. Stir in the spinach in batches of handfuls until wilted. Stir in cinnamon and cloves.
  6. Ladle stew into bowls and serve warm.

 

Nightshade-Free Taco Beef Spaghetti Squash Boats (Paleo/Whole30/AIP-Adaptable)

taco spaghetti squash boats

aip paleo taco beef

 

Who doesn’t love a good boat? I personally love boats in all forms, food-stuffed, motor yacht-y, ones that pull up to island bars. We have a cabin cruiser on Lake Travis here in Austin that my father-in-law is letting us use. It has been pure glory.

 

The lake is huge even to feel all your own, especially on football Sundays when everyone in Texas is indoors watching the television. When they’re doing that, I’m at Whole Foods enjoying the hot bar all to myself and not waiting for someone to decide for several minutes whether they want to add shredded carrots to their salad.

 

 Last night we took an evening cruise with Grace and Rafael, relaxing music playing the whole time, engine off, and turn-taking long lake swims. I’ll really miss that aspect of our time here in Austin. It’ll be hard to leave here, especially since I grew my baby while in its perimeter. Even more reason to live it up while we’re still here.

 

This morning when I woke up at 7, I checked the weather and it said 72 degrees! So I fed Grace, grabbed a Thunderbird Coffee bar (my newest obsession) and off we went to walk around downtown and the lake before my noon gym class. I just LOVE getting out early in the morning for our walks. It keeps my sanity for the rest of the afternoon that we mostly spend at home playing.

 

I’m cognizant to not overwhelm her with errands every day, and while I’ve definitely “fit her” into my lifestyle, it’s also incredibly important for me to have a lot of time every day at home where she’s not stuck in a stroller or car seat. In fact, I saw her first pincer grasp today which is about 4 months earlier than typical, so maybe it was an accident, but it was so much fun to watch! [OT Mommy here, can’t help myself]

 

After our walk, I needed a quick hit of protein before my ass-kicking class (it did end up kicking my ass but I survived). When I think “quick”, I think INSTANT POT. You will never, ever, EVER turn your oven on again for almost an hour to get tender, shreddable spaghetti squash. SIX minutes. Six minutes, people. That’s about as long as it takes to read this blog post!

 

And you’re not even doing anything during those six minutes except watching the timer tick down, if that gives you the thrills like it does me. Since you already have your IP out, you’ll also use it to quickly cook the creamy ground beef mixture that is seasoned with nightshade-free spices reminiscent of taco beef.

 

Now without nightshades, it won’t be exactly like taco beef, but an AI girl can dream. It’ll still be damn delicious, especially if you top it with avocado cream, cilantro, green onions, olives and nutritional yeast if your little heart desires so. I didn’t use nutritional yeast, but it does add a zesty cheese-y flavor for the dairy-free crowd. 

 

 

HOW TO MAKE IT AIP

  • Replace the mayo with an equal amount of coconut cream or Avocado Mayo from The Healing Kitchen OR another AIP-friendly mayo. 

 

  • Make 3 tablespoons worth of Taco Seasoning from The Healing Kitchen  which is seed-based spice free as well (no cumin but has some extras in it that this recipe doesn’t like ginger)

 

  • Have you considered introducing seed spices like cumin, fennel and mustard? They tend to be successful reintroductions for many people with autoimmune disease, especially because the quantity in which you consume them is so low, compared to say sunflower seed butter. If you’re wondering the best way to reintroduce foods, I suggest Eileen’s guide called Reintroducing Foods on the AIP

 

 

 

aip paleo taco beef

 

 

 

Tonight’s taco night is ALL about the veggies!

 

 

 

1 review

Nightshade-Free Taco Boats

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:15 2017-12-12T00:15:00+00:00 Serves 4     adjust servings

Ingredients

Spaghetti Squash

  • 2 1/2 to 3 pound spaghetti squash, halved or quartered
  • 1 cup water

Taco Beef

  • 1 tablespoon olive oil
  • 1 bunch green onions, sliced, white and green parts separated
  • 1 cup diced yellow onion
  • 1 pound ground beef
  • 1 tablespoon cumin
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano flakes
  • 1 1/2 teaspoons sea salt, divided
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon fish sauce
  • 3 tablespoons mayo (for AIP, use coconut cream or mayo substitute)
  • for serving: chopped cilantro, white parts of the sliced green onion above, sliced black olives, nutritional yeast, avocado cream

Instructions

For the Spaghetti Squash

  1. Half the spaghetti squash widthwise. Check to see if both halves will fit inside your Instant Pot insert. If not, then half again into quarters. I was able to fit 3 quarters of my squash in my 6-quart Instant Pot insert, which is plenty for this recipe.
  2. Add the water to the insert and seal the lid.
  3. Set the Manual timer to 6 minutes and release the pressure once the timer goes off.
  4. Use tongs to remove the squash to a cutting board and dump the water out.
  5. While you cook the ground beef, use a fork to remove the squash from its skin. Keep the skins if you want to serve the taco beef mixture in them.

For the Taco Beef

  1. Turn the Saute function on and heat the olive oil. Add the green parts only of the green onion and the diced yellow onion to the insert. Saute for 5 minutes until fragrant and softened.
  2. Crumble the ground beef into the insert and cook with the onions until no longer pink, about 5 minutes. Add all of the remaining seasonings except ½ teaspoon of sea salt to the pot and stir to coat the ground beef.
  3. Stir in the mayo and the 6 cups of cooked squash. Continue to cook for a couple minutes until everything is well combined.
  4. Remove insert from heat and stir in remaining ½ teaspoon sea salt.
  5. To serve, spoon Taco Beef mixture into spaghetti squash skins or in individual serving bowls, taco shells, or lettuce cups. Top with chopped cilantro, sliced green onion, black olives, nutritional yeast, and avocado cream.

 

Five Spice Beef Skillet with Fennel & Currants

I was reading a thread on an AIP Facebook group recently, and a few members complained about the annoyance of the recipe introduction on food blogs. My thought was, “What are we bloggers? Recipe pimps? Just give you what you want, quick and dirty, without any personality and for the cheap price of zero dollars!?” 

 

Blogging is a creative outlet for a lot of people. It’s something we spend a lot of our free time doing to most often provide free content to a specific community of people. I started Grazed & Enthused two years ago so I could share flavorful, interesting protocol-compliant food as well as my passion for home cooking. But I also enjoy the two-way conversation I have started with so many of my readers both on the blog and via social media.

 

I’ve even made some good, real-life friends this way, and I know that my writing helps personify me before I meet online friends IRL. IRL = in real life. I just learned that last week. So without this platform, I would be a lot more lonely in this healing journey. If you have zero interest in everything but the recipe, scroll on. God forbid you move your finger swiftly over your mousepad for free delicious recipes for an additional three seconds. People complain so much on the internet, and I am complaining about those people. 

 

Now. About this recipe! I freakin’ looooove skillets. They are so affordable and if you bulk them up with vegetables, you can really get a ton of bang for your buck. This skillet could easily serve you six times for roughly $25. That’s two days worth of meals for the price of one meal out!

 

I was low on greens when I made this, but it would be really yummy and even more nutritious with finely shredded kale mixed in when you add the butternut squash. This Cuisinart 12-inch stainless steel skillet with a lid is my favorite skillet for making big hashes and such because you can get really nice browning on meat and vegetables, and it has nice high sides so you get minimal spill-over when tossing everything together. 

 

 

 

I based the five-spice seasoning off my recipe in The Healing Kitchen but modified it slightly to leave out the mace and changed up the ratios a bit. And added parsley. So it’s pretty much not like it at all. There’s a LOT of flavor going on in this recipe though, which isn’t always apparent on the AIP. I have noticed that all of my Paleo cookbooks are filled with nightshades and it’s because they add SO much flavor. Without them things can get a little bland. But not over here on G&E. I promise to never serve you anything bland. 

 

Enjoy this spiced nightshade-free skillet over cauliflower rice!

2 reviews

Five Spice Beef Skillet

Preparation 00:20 2017-12-12T00:20:00+00:00 Cook Time 00:15 2017-12-12T00:15:00+00:00 Serves 4 to 6     adjust servings

Ingredients

  • 1 tablespoon dried parsley
  • 1 teaspoon sea salt
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 pounds grass fed ground beef
  • 2 cups thinly sliced fennel bulb
  • 1 cup roughly chopped red onion
  • 4 cups shredded butternut squash
  • 1/2 cup homemade beef or chicken broth
  • 1/2 cup dried currants
  • 2 teaspoons lemon juice
  • handful each of parsley and cilantro, chopped

Instructions

  1. In a small bowl, mix together the parsley, sea salt, ginger, turmeric, and cinnamon.
  2. In a large skillet, cook the ground beef over medium heat, breaking up with a spoon into crumbled pieces. Once cooked through, stir in half of the seasoning mixture. Transfer seasoned beef to a bowl and set aside.
  3. Add fennel and red onion to the skillet and cook for 5 minutes until the fennel is crisp-tender. If ground beef did not render enough fat to cook the vegetables, add a tablespoon of your fat of choice.
  4. Add butternut squash, remaining seasoning, and broth to the skillet. Turn heat to medium low and cover with a lid. Steam cook the vegetables for 2 minutes until the squash is tender.
  5. Remove from the heat and stir in the ground beef, currants, lemon, herbs, and additional sea salt if desired.

Thai Beef & Veggie Noodle Bowl (Paleo, AIP)

paleo thai beef

 

AIP meals post-partum have taken meat and veggies waaaay back to the basics. But now that I’m on week 4, I figured it’s time to add a little something more than sea salt to my food, at least for a blog recipe. I also need to stop eating from the Whole Foods hot bar 5 times a week. Or do I? Recently they had sweet potato fries that tasted like French toast sticks. Not AIP, not even Paleo because of their crap oils they use (get it together, “Whole” Foods). But it made my brain happy for 10 minutes and that’s all that matters when your day consists of feeding, burping, diapering, and calming a screaming newborn 24/7.

 

Motherhood is hard. I’ve always hated people who say stay at home moms don’t have real jobs. Their jobs are infinitely harder than any traditional worker I know. They’re on call 24 hours a day, get paid in poop deposits, and never get free company lunch. I totally see why there is a housewife stereotype of popping open a bottle of wine at 4 pm. I’ve been threatening to do it. I even bought a bottle of sauvignon blanc the other day in case I follow through with my threat. I joke with Baby Grace that she doesn’t let me eat, go to the bathroom, work out, or stretch my back which is incredibly sore from breastfeeding no matter what anatomical position I get myself into for comfort. Basically, she doesn’t let me perform self-care besides napping.

 

She loves to nap and sleep on my chest. It’s our special time together and basically the only time she doesn’t fuss. Other than those little nuances of owning a 4-week-old human, we’ve been really enjoying every single moment with her. Each day brings a teeny little step in development that is so fun to watch. Her newest thing is grabbing anything and everything with her little fist including my dog’s hair. I actually found a tuft of his hair in her clenched fist last night. So cute. She only smiles when she’s gassy but I’m super looking forward to her first social smile. I tell her jokes and make stupid faces to try to pull one out of her but no luck yet.

 

I haven’t decided if I’ll do a blog post on my delivery yet. If you feel like it would be beneficial please let me know in the comments or via email. I’ve so appreciated all your emails and messages congratulating us on her arrival!

 

All those tasty Thai flavors without any of the nightshades or soy in this veggie-filled bowl of nutrients!

 

 

1 review

Thai Beef & Veggie Noodle Bowl

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:20 2017-12-12T00:20:00+00:00 Serves 4 to 6     adjust servings
paleo thai beef

Ingredients

Thai Sauce

  • 1/3 cup coconut aminos
  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon blackstrap molasses
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons arrowroot powder

Thai Beef

  • 2 pounds grassfed ground beef, crumbled
  • 1 cup diced yellow onion
  • 8 ounces sliced baby bella mushrooms
  • 1 teaspoon sea salt, divided
  • 1 cup matchstick carrots
  • 4 large zucchini, spiralized and cooked using your preferred method to al dente*
  • Lime wedges, sliced green onions and cilantro for serving

Instructions

  1. For the sauce: Whisk together all ingredients except arrowroot powder. When ready to use, whisk in arrowroot powder with a fork until combined
  2. For the beef: In a large deep skillet, cook the ground beef on medium heat until browned and cook through.  Season with ½ teaspoon salt. Transfer to a bowl with a slotted spoon leaving the fat and liquid in the skillet.
  3. Add onions, mushrooms and ½ teaspoon salt to the pan. Cook for 8 to 10 minutes until onions are softened and mushrooms are tender. Stir in carrots and cook for 2 more minutes.
  4. Add beef back to the pan and combine with the veggies. Lower heat to medium-low and stir in the sauce. Simmer for 2 to 3 more minutes until the sauce is thickened.
  5. Serve over zucchini noodles with limes, sliced green onions and cilantro (optional) on top.

Recipe Notes

Making zucchini noodles: I place zucchini noodles in a large microwave-safe bowl with 2 tablespoons water, cover with a paper towel, and microwave in 30 seconds intervals, tossing in between. This usually takes between 2 to 3 minutes but will depend on the power of your microwave.

 

Creamy Smothered Beef & Artichokes (Paleo, AIP, Whole30)

I think I need to do a G&E Instant Pot recipe round-up sometime soon! For those of you without one, you may be a getting a little tired of my obsession, but I promise you every Instant Pot owner becomes a die hard. We can’t go a day or two without our fix.

 

 

creamy smothered beef artichokes

 

 

This week I used mine to make the Maple Tamarind Ribs from the blog and this Creamy Smothered Beef & Artichokes. With a baby coming soon, I’ve been trying to cut back on our grocery bill even more while still maintaining the nutritional principles of the autoimmune protocol. The Instant Pot has helped me save so much money because it turns less than exciting cuts of beef into something special and really infuses the meat with the flavors and seasonings you add. 

 

Even though I’ve healed my histamine intolerance dramatically, I still cannot tolerate spinach, but I keep seeing all these yummy Paleo recipes for Spinach Artichoke Dip! I made a batch of the Avocado Mayo from The Healing Kitchen this week to serve with cast iron sweet potato fries (ooooh!!). I forgot how yummy that mayo is and so nutrient dense too! And it takes 5 minutes or less to make!

 

So with my leftover mayo and no more fries, I decided let’s do something wild and combine it with the ground beef in my fridge and the artichokes in my freezer and see what kind of magic we can make happen. Creamy, flavorful, ridiculously easy, satiating, and a wonderful excuse to make some mashed cauliflower or white sweet potatoes! I buy frozen artichoke hearts from Trader Joe’s. I will warn you those still contain citric acid, but many people seem to tolerate it just fine occasionally, and I don’t personally avoid it. You may be able to find frozen artichoke hearts without citric acid from another brand. I have not made this recipe with canned artichoke hearts, but definitely give them a good rinse and drain before adding to the recipe if using. Marinated artichoke hearts would probably be even more tasty!

 

Creamy, flavorful & ridiculously easy meal that everyone will love!

 

1 review

Smothered Beef & Artichokes

Preparation 00:05 2017-12-12T00:05:00+00:00 Cook Time 00:12 2017-12-12T00:12:00+00:00 Serves 3 to 4     adjust servings

Ingredients

  • 1 tablespoon cooking fat of choice
  • 1/2 large yellow onion, sliced
  • 1 pound grassfed ground beef
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon to 1 teaspoon dried dill (to your own taste)
  • 1/2 teaspoon sea salt
  • 12-ounce bag frozen artichoke hearts
  • 1/3 cup water
  • 1 teapsoon apple cider vinegar
  • 1/3 cup Avocado Mayo from The Healing Kitchen

Instructions

  1. Set your Instant Pot to the sautee function. Heat your cooking fat in the pot. Add the yellow onion and cook for 5 minutes until lightly browned.

  2. Add ground beef and seasonings to the pot, breaking up the ground beef with a wooden spoon as it cooks. Cook until lightly browned for 2 to 3 minutes.

  3. Add artichokes and water to the pot and set the pressure cooking function to a Manual timer of 7 minutes. Seal the lid. Once timer is up, release the vent.

  4. Let cool 5 minutes. Drain out any water at the bottom of the pot. Now stir in the apple cider vinegar and Avocado Mayo, breaking up the artichoke hearts into smaller pieces as you stir. Serve warm with mashed cauliflower or white sweet potatoes.

 

Instant Pot Caribbean Spiced Shredded Beef (Paleo, AIP, Whole30)

 

 

Can’t stop Instant Potting. It is my life. Well, not my life, since it takes up a marginal portion of it, but it saves my life. I got a beautiful pastured grass fed chuck roast the other day. It was almost too pretty to turn into a pile of shredded brown meat, but I pulled through and did it.

 

This is a heavily spiced recipe and not shy on flavor. If you aren’t a giant fan of cloves, you can cut those down to 3 but don’t leave them out completely. I served this two ways. For me, over cauliflower rice with cucumber-avocado salsa, and diced mangos with lime juice. For my husband, over tortilla chips with the same salsa and extra avocado. It really works for any season of the year even though it uses a hefty dose of Caribbean-inspired spices. Just switch up the sides!

 

If you’re still in the dead of winter (ahem, Canada) then serve it over mashed cauliflower. My favorite way to get the creamiest and thickest mashed cauliflower is to steam the cauliflower florets until tender, transfer to my Vitamix, and puree with a load of truffle salt. I do not add any liquid. That is when you achieve cauliflower puddle puree. That happened the first time my mom made mashed cauliflower for company at Christmas 3 years ago 🙁 Speaking of cauliflower, have you tried the new frozen grilled cauliflower from Trader Joe’s?

 

It’s not organic, so take your “risks” there, but it’s super delicious and makes a really easy side. We honestly can’t afford to buy 100% organic vegetables 100% of the time, so I do my best t buy 75% organic for the things that matter most to me and then the rest (bananas, avocados, mangos, oranges) I don’t worry about so much. Simply spiced but full of flavor! No nigthshades here which makes this easy, anti-inflammatory shredded beef an easy choice for a weeknight AIP meal! 

 

 

 

You can find this recipe + 140 more AIP Instant Pot Recipes in THE PALEO AIP INSTANT POT COOKBOOK!

 

1 review

Instant Pot Caribbean Spiced Shredded Beef

Preparation 00:05 2017-12-12T00:05:00+00:00 Cook Time 01:30 2017-12-12T01:30:00+00:00 Serves 6     adjust servings

Ingredients

  • 2 1/2 pound grass fed chuck roast
  • 2 teaspoons fine sea salt
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 5 whole cloves
  • 1/4 cup water

Instructions

 

  1. Whisk together all of the seasonings except the whole cloves. Rub evenly overly all sides of the chuck roast. Stick the whole cloves into the chuck roast and place roast in your Instant Pot insert. 

  2. Pour water around (not on top) of the roast. 

  3. Set the manual pressure setting timer for 90 minutes. Let vent naturally when the timer expires. 

  4. Transfer the chuck roast to a serving dish and shred with two forks. Pour some of the juices from the pot over the shredded beef. 

  5. Serve the beef with avocado, red onion, cilantro, and cauliflower rice for a Caribbean-inspired taco bowl.