Nightshade-Free Cuban Picadillo

 

Have you ever tried picadillo?! It is one of my favorite Cuban dishes, but I haven’t been able to order it in quite some time since this whole no nightshades, no ‘dillo business started. It’s a savory, sweet and salty skillet meal. It makes incredible leftovers and is super affordable to put on your table too! Try this Paleo, AIP, gluten-free, low carb and nightshade-free Cuban Picadillo this week!

The below review was written two years after I tried my first box! I have now been ordering from Butcherbox every month for the last two years! It’s where we get 90% of our high quality meat & seafood!

 

I made this dish using my Butcher Box grass fed ground beef. Butcher Box is my go-to well-raised meat delivery company that sends you customizable boxes of their grass fed beef, pastured pork, and heritage chicken from only small, trusted local farmers.

I tried 5 different cuts of beef from them and was really shocked to realize I actually COULD taste a difference in their beef compared to the beef I buy from Whole Foods. Whole Foods is awesome, don’t get me wrong, but getting straight from small farms that aren’t contracted under a national grocery chain makes a big difference.

 

What’s also cool is each time you order, you’ll likely get a variety of cuts that you didn’t receive in your last shipment! I am someone who goes to the grocery stores 3 to 4 times a week, and that gets pretty exhausting. Usually I’m going to buy fresh meat or seafood, since I don’t utilize my freezer much. After having several pounds of grass fed beef in my freezer for a couple weeks and being able to grab and defrost on the fly, I now realize why people buy deep freezes!

Buying in bulk or freezing when you find cuts on sale really saves you not just money but time in the long run. I loved our Butcher Box so much, they asked me to write a few thoughts on their beef for their website. I don’t only buy grass-fed, pastured and wild caught meat and seafood because it’s better for ME, but more so because it’s better for our environment, local economies, and for the animals.

“Grass-fed beef, particularly the high quality cuts from ButcherBox, is a health food staple in our house. Animal welfare is a topic I hold close to my heart, and I need to know that the beef we purchase comes from healthy, happy and properly treated cattle. Not only are grass-fed cattle treated more humanely, but they also have a lower environmental impact and generally come from smaller, local family farms rather than factory CAFOs. On top of all that, grass-fed beef is plain and simple the more nutritious choice, packed with more vitamins and omega-3s than grain-fed meat by a landslide!”

 

Here are my favorite cuts of Butcherbox Meat after ordering monthly for 2 years. Add these to your first custom box! And look out for monthly deals like 10 pounds of ground beef for only $49!

Ground Beef

Steak Tips

Chicken Breast

Chicken Drumsticks

Flat Iron Steak

Wild Salmon

Baby Back Ribs

Breakfast Sausage (nightshade-free too!)

 

 

32 reviews

Nightshade-Free Cuban Picadillo

Prep Time 00:15 Cook Time 00:25 Serves 6

Ingredients

  • 4 slices bacon, chopped into 1/2-inch pieces
  • 1 cup diced yellow onion
  • 4 large cloves garlic, chopped
  • 1 teaspoon ground cumin (omit for AIP!)
  • 2 teaspoons dried oregano flakes
  • 2 Turkish bay leaves
  • 1/4 teaspoon ground cinnamon
  • 2 pounds Grass Fed Ground Beef
  • 1 teaspoon fine sea salt
  • 2/3 cup butternut squash puree
  • 1/2 cup dry red wine
  • 1 teaspoon blackstrap molasses
  • 3/4 cup pitted and sliced green olives
  • 1/2 cup raisins
  • 1 teaspoon apple cider vinegar

Directions

  1. In a large stainless steel skillet, cook bacon, onion and garlic over medium heat for 6 to 8 minutes until the onion is tender and fragrant.
  2. Stir in cumin, oregano, bay leaves, and cinnamon and continue to stir for 30 seconds until toasted and fragrant.
  3. Crumble ground beef into skillet and season with sea salt. Cook, stirring every couple minutes, until no longer pink. Ensure you break up the ground beef into small pieces with a wooden spoon as it cooks.
  4. Add butternut squash, red wine, molasses, olives, and raisins to the skillet and bring to low boil over medium-heat. Reduce the heat to medium-low and allow to simmer for 6 to 8 minutes until thickened.
  5. Remove from heat and stir in vinegar. Serve over cauliflower rice or white rice for a traditional Cuban meal.

 

 

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

3-Step Root Vegetable & Leek Soup (Paleo, AIP, Whole30)

 

Summer weather is no excuse to forget about your bone broth! It’s been at least 100 degrees here every day in Austin and will likely never get lower than the high 90’s until October but I’m still craving my at least-every-other-day bowl o’ broth! The more soup I include in my diet, the more happy my brain and gut seem to be, which is obviously not big news. This is SO not a summer recipe. I realize this. But why wait until fall to give you guys this super-simple soup if you’re like me and always looking for new breakfast ideas!?

 

Soup for breakfast while following a gut-healing protocol is your number-one best bet for starting your day off with a Ka-pow after all! And this one takes such a small amount of time to prepare that I don’t dread having to make it. In fact, I look forward to making my weekly batch of breakfast soup and flavoring it just a bit differently each time. For example, I’ve made this soup using parsnips instead of carrots, elephant garlic instead of regular garlic, white onion instead of yellow onion, and added crispy leeks, sunflower seeds, bacon, and chopped pecans on top! If you’re following elimination phase AIP, stick with the crispy leeks and bacon and also add some diced chicken thigh or leftover pulled pork. You will LOVE your new morning routine!

 

If you own a high-powered blender like a Vitamix or Blendtec, you will have the best luck getting a smooth and silky puree. I’m not sure how a regular blender works with soups like these, since I haven’t owned one in several years. I wouldn’t trade my Vitamix for anything and use it at least once a day.

 

 

3-Step Root Vegetable & Leek Soup

Prep Time 00:15 Cook Time 00:25 Serves 4

Ingredients

  • 2 tablespoons fat of choice
  • 4 large carrots, peeled and chopped into 3/4-inch pieces
  • 2 medium white sweet potatoes, peeled and chopped into 3/4-inch pieces
  • 2 leeks, white parts only, sliced
  • 1 cup chopped yellow onion
  • 5 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon dried thyme leaves
  • 3 cups beef bone broth, homemade preferably
  • 2 teaspoons lemon juice
  • 1/8 teaspoon ground cinnamon

Directions

1. Heat fat of choice in large saucepan over medium heat. Add carrots, potatoes, leeks, onion, garlic, sea salt and thyme leaves to pan and cook, stirring every few minutes, for 12 to 15 minutes until tender.
2. Add bone broth to pan and bring to a boil. Cover and reduce heat to medium low and simmer for 8 to 10 minutes until vegetables soft enough to pierce with a fork.
3. Transfer to a high-speed blender like a Vitamix or Blendtec and blend on high for at least 60 seconds until you achieve a silky smooth puree.

 

Roasted Cauliflower Bisque with Wilted Arugula, Toasted Macadamia & Orange Zest

 

 

 

 

The creamiest cauliflower bisque flavored with roasted garlic, orange & greens!

 

Ah, soup. There’s nothing quite like sitting down to a bowl of creamy, comforting soup to make your physical and mental woes be gone. At least for the 8 minutes it takes you to slurp it down and do nothing else with your hands or brain. This cauliflower bisque takes maybe 8 seconds to slurp because it’s extra delicious.

 

 

 

In college, my friend told me her favorite food was soup and my immediate response was, “How the heck!!? Why? Because it’s low in calories!?” I just didn’t get why you’d want to drink a pre-digested bowl of food for a meal when you could be eating bowls of roasted vegetables, quinoa, and beans.

 

 

 

That was pretty much my diet in college which is fairly balanced for a 20-year-old. I remember one semester I had $30 a week for groceries and every night I ate sauteed mushrooms and asparagus with half a sweet potato and a slice of whole wheat toast. I made it work, I guess.

 

 

 

Ever since starting the autoimmune protocol and jumping on the bone broth bandwagon (I feel like we need a Bone Broth groupie tshirt. It needs to be really well-worn, soft, and splattered with stains of liquid gold), I am the soup girl. The soup nazi who says “no soup for you” unless you appreciate whole-heartedly how damn lucky you are to eat my soup.

 

 

 

My mom also is cuckoo for soup and we call each other every time we make a good batch of broth. Lately though, I have been having a hell of a time trying to find high quality grass-fed bones for beef and pork broth. When we lived in Chicago, it was fairly easy for me to source such bones at the plethora of farmer’s markets and artisan butchers.

 

 

 

In Austin, my focus has turned to not being in the car for 30 minutes to find a farmer’s market that sells grass-fed bones for less than the price of your first born. Instead I’ve been purchasing pre-made broth from a local restaurant who makes fresh batches multiple times a week.

 

 

 

Unfortunately, the majority of us don’t live in cities with such restaurants. You ask your average dinner establishment to sell you broth and you may get a few cubes of buillon and the cook’s “secret” recipe of add buillon to water and bring to a boil for 25 minutes. And while buying non grass-fed bones is better than buying no bones at all, I have a serious aversion to poorly raised meat.

 

 

 

I KNOW, I KNOW. It’s all some of us can source or afford. I personally can taste a sad animal and will not enjoy my meal whatsoever. In fact, the other day at the Whole Foods salad bar I got a grilled chicken thigh for my salad. I took one bite and gave the rest to my husband. It tasted like it had been boiled in the tears of over-fed, under-nourished hens.

 

 

 

 

 

 

So what’s a soup-loving gal who can’t find any good bones supposed to do!!? Bone broth is an incredibly important part of any gut-healing diet, and I truly don’t think I ever found true healing until I added it into my regimen multiple times a week. It’s no joke, and it’s no wonder it’s becoming a fast-growing superfood in all segments of the population! I mean hello… Tom Brady and the entire Lakers team are doing it.

 

 

 

Back to my question. WHAT DO YOU DO!? You look to the Internet to solve all your problems. You thank Heavens for Fedex and dry ice. You visit the Osso Good Bones Website and check out their pre-made BPA-free pouches of high-quality grass fed and pastured bone broths and you order some to be shipped directly to your house because that means you don’t have to scrub nasty bone broth grease off your Instant Pot for 45 minutes tonight.

 

 

 

OSSO GOOD BONES IS NOW OFFERING…..

  • Two Autoimmune-Protocol Compliant Flavors: Grass Fed Beef & Organic Cage-Free Chicken Bone Broth

  • 20 ounce BPA-free, freezer safe pouch with easy-pour spout which makes measuring and pouring completely mess-free too!

  • Flavored with vegetables and no added sea salt so you don’t have to worry about a recipe ending up too salty

  • Rich and satisfying flavor because Osso Good knows how to do broth

  • It gels! Ah the holy grail of bone broth making.

 

 

 

And of course it’s what I used to make this ridic delicious creamy cauliflower bisque! It was so fast to throw together and is very hands-off. You let the cauliflower and garlic roast to savory and sweet perfection and simple blend it with the broth. A couple quick garnishes provides this bisque texture, color, and brightness, so don’t leave them out!

 

 

 

 

 

2 reviews

Roasted Cauliflower & Garlic Bisque

Prep Time 00:10 Cook Time 00:35 Serves 2 to 3

Ingredients

  • 24 ounces cauliflower florets*, chopped into even-sized 1-inch pieces
  • 10 cloves garlic, peeled
  • 2 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1 teaspoon truffle salt or sea salt, divided
  • 2 cups chicken broth, warmed
  • 1/3 cup chopped macadamia nuts (omit for AIP)
  • 3 large handfuls arugula
  • 1/2 tablespoon olive oil
  • 1 teaspoon orange zest
  • Black pepper, to taste (omit for AIP)

Directions

 

  1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. pan>

  2. Toss the cauliflower and garlic with olive oil and 1/2 teaspoon salt. Drizzle the honey on top as evenly as possible. pan>

  3. Roast for 28 to 32 minutes until the cauliflower is tender with browned tips. Transfer to a high-powered blender, preferably a Vitamix or Blendtec for the smoothest bisque. pan>

  4. Add the bone broth and remaining 1/2 teaspoon salt to the blender and puree for 60 seconds until silky smooth. Ladle into individual serving bowls.pan>

  5. Prepare the garnish by toasting the macadamia nuts in a skillet over medium heat until lightly browned, about 2 minutes. Sprinkle on each bowl. Now add the olive oil to the skillet and gently wilt the arugula over medium heat for 30 to 60 seconds. Garnish the bowls with the wilted arugula, a bit of orange zest, and freshly cracked black pepper. Serve warm!pan>

 

 

Meatballs in Sticky Peach Sauce (Paleo, AIP)

 

 

January’s recipe contribution for my monthly post over at Autoimmune Paleo is going to take you right outta the winter blues! Meatballs made from ground beef and pork and mixed with savory herbs and naturally sweet no-sugar-added peach preserves then caramelized in a homemade sticky sauce sweetened only with a few dates!? Sign yourself up, sign your husband up, and sign your kids up for this one-of-a-kind AIP & Paleo recipe that is absolutely stellar over a root vegetable puree for the ultimate stick-to-your-ribs winter feast!

 

GET THE RECIPE FOR MEATBALLS IN STICKY PEACH SAUCE!