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!

 

15 reviews

Smothered Beef & Artichokes

Prep Time 00:05 Cook Time 00:12 Serves 3 to 4

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

Directions

  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.pan>

  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.pan>

  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.pan>

  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.pan>

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

 

 

Nothing easier than Shredded Beef in your Instant Pot! This Paleo, AIP and Whole30 recipe features well-seasoned beef and an easy button. That’s it! Serve it on salad, cauliflower rice, for taco night or throw it in a veggie soup!

 

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!

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 nightshades here which makes this easy, anti-inflammatory shredded beef an easy choice for a weeknight AIP meal! 

THE ONLY INGREDIENTS YOU NEED FOR INSTANT POT SHREDDED BEEF:

  • 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

 

HOW TO SERVE SHREDDED BEEF

  • Over cauliflower rice with guacamole, diced red onion and fresh cilantro

  • In a grain-free tortilla for taco night

  • Thrown in a bone broth and veggie soup for a hearty dinner

  • In lettuce wraps with avocado and kraut for a low carb lunch

 

 

 

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

 

 

34 reviews

Instant Pot Caribbean Spiced Shredded Beef

Prep Time 00:05 Cook Time 01:30 Serves 6

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

Directions

 

  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. pan>

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

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

  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. pan>

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

 

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Shredded Caribbean Beef instant pot

Paleo Vaca Frita (Paleo, AIP, Whole30)

 

 

Cuban food is up there for me for some of my favorite flavors. Maybe it’s because I grew up in Florida, or maybe it’s because they love their meat and rice just like I do. Either way I couldn’t wait to take my husband to my hometown’s best Cuban restaurant which is only a 5 minute walk from my parents. You need at least a 45 minute walk post-meal to make enough space in your diaphragm to breathe again, but hey. We went right before we left to come back to Austin after the holidays.

 

I am very careful about what types of oils I consume at restaurants and always ask what type is used to fry, saute, or dress the foods. If it’s not olive oil (highly unlikely) or canola oil (more likely) I don’t touch it. I’d rather go hungry than deal with the wrath of soybean oil or corn oil on my body. This restaurant unfortunately used a vegetable oil mix that included soybean so I had a homemade limeade (water, sugar, lime juice) and boiled yucca without the mojo sauce. I seasoned it with salt and lime juice and it was quite filling since yucca may be the starchiest food on the planet.

 

My hub on the other hand had my favorite food in the world at the moment (the crispiest, thinnest tostones) and fried shredded pork with rice and beans. It looked amazing but I didn’t have any food envy since I know I can recreate that type of meal at home within the Paleo framework without the use of dairy, gluten or nightshades.

 

This recipe uses my favorite appliance: The INSTANT POT

 

I’ve been making tostones at least 3 times per week. My favorite method is using my recipe in The Healing Kitchen but frying in bacon fat and topping with truffle salt. This Vaca Frita, which means “fried cow” quite literally, would be amazing with tostones and a green salad on the side and sure to please any meat-loving man or woman in your life. It’s absolutely delicious! Imagine slow-cooked (well, in a pressure cooker… but you could use a slow cooker and just adjust the cooking time to 4 to 6 hours) tender beef roast, shredded, then lightly pan-fried until crispy but still moist.

 

Add savory onion and garlic and brighten things up with orange juice and apple cider vinegar, and this is a meaty dish that is well-balanced, flavor-driven, and oh-so-versatile. 

 
[simple-recipe:1953a]
 

 

Butternut Rice with Beef and Nut-Free Basil Pesto (Paleo, AIP, Whole30)

paleo aip beef pesto

 

Beef and Butternut Rice with Basil Pesto

This Beef and Butternut Rice with Basil Pesto is an interesting twist on grain-free pesto and rice. Shredded butternut makes for a low-carb option for traditional rice and when paired with a delicious dairy-free pesto, you’re going to look forward to leftovers! Paleo, Whole30 and AIP!

 

I’m always looking for easy one-bowl weeknight meals that my entire family will enjoy. We try to eat low-ish carb in our house and focus more on nutrient dense plant and animal foods. While we do enjoy organic white rice, it’s nice to have a vegetable option for a rice-like base for one-bowl meals.

 

Cauliflower rice has had its moment (or 1,654,893 moments) and I think you’ll enjoy the mix-up with this grain-free butternut rice. It couldn’t be easier to make butternut rice. Simply peel and chop the butternut squash (discaring seeds) and shred in a food processor using the shredder blade.

 

If you think “good pesto” HAS to have dairy and nuts in it, you’ll be pleasantly surprised with this vegan and nut-free basil pesto! It’s bright, herb-y and has just enough garlic to not overpower the other flavors in this dish. I like to keep pesto in my fridge to toss into skillets, top eggs or stir into soups. Making a double batch of this pesto will solve a lot of your “boring meal problems”.

 

INGREDIENTS IN EASY DAIRY-FREE PESTO:

  • Fresh basil

  • Fresh parsley

  • Garlic

  • Olive oil

  • Apple cider vinegar

  • Sea salt

Beef and Butternut Rice with Basil Pesto

 

This was my first dish using my NEW Cuisinart 9-cup food processor! And I am obsessed. You can make all different types of vegetable “rices”, thinly slice sweet potatoes to make homemade sweet potato chips in the oven, pulse small amounts of hard to chop foods like garlic & herbs and make the easiest chunky guacamole you ever did see! If you haven’t finished your holiday wish list you MUST add a food processor so you can get even more creative in your kitchen!!

 

 

 

3 reviews

Beef & Butternut Rice with Nut-Free Pesto

Prep Time 00:15 Cook Time 00:10 Serves 4

Ingredients

  • 4 cups peeled and cubed butternut squash
  • 1 1/2 pounds grass fed ground beef (or pork or lamb)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup bone broth of choice
  • 1 1/2 teaspoons lemon juice nutritional yeast flakes, for serving (optional)
  • Nut-Free Pesto:
  • 2 cups basil leaves, packed
  • 1/2 cup chopped fresh parsley leaves
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, chopped
  • 1/2 teaspoon fine sea salt

Directions

  1. Make butternut rice by running cubed squash through your food processor using the shredder blade attachment. Scoop into a separate bowl and set aside. Wipe down food processor bowl so it will be clean when you make the pesto below.

  2. Heat a large skillet over medium-high heat. Add ground beef in skillet and season with sea salt. Cook beef, breaking up into small pieces, until browned and cooked through, about 3 to 4 minutes.

  3. Add butternut rice to the pan and toss well with the beef. Pour broth into pan, bring to a boil, and cover with a lid. Cook for 2 minutes until butternut is tender.

  4. Remove lid and cook for a couple more minutes until most of the broth has evaporated. Season with lemon juice and remove from heat immediately.

  5. Meanwhile make pesto: Place all pesto ingredients in clean food processor using regular blade attachment. Turn the machine on for at least 30 seconds until a very finely minced pesto sauce is achieved. Set aside.
  6. Distribute beef and rice among individual serving bowls and drizzle with desired amount of basil pesto. I personally like a hefty amount because it is utterly delicious and addictive! Serve warm sprinkled with nutritional yeast if desired & enjoy!

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Beef and Butternut Rice with Pesto

 

Triple Meat Poutine [AIP-Friendly]

Okay, so between this recipe and my one for Beaver Tails/”Queues de castor”, I am taking you all on a Paleo journey of my birth city, Montreal. Now these are no replacement for the real thing. Traditional poutine is fairly soggy, salty, and drenched in MSG-laden gravy and cheese curds, but we can all imagine how good that tastes despite being absolutely terrible for our insides. THIS version won’t make you feel like a bag of donkey poo though. It’s high in zinc, vitamin A, and deliciosuness. Try to find the Japanese sweet potatoes for the best rendition of white potato fries. That’s some good Canadian bar food right thur.  If you want the most accurate poutine experience, consume this at 4 a.m. inside a grungy diner occupied by a man wearing a flea collar. *Knowing wink*I am about to throw my cell phone out the window. I don’t recall people contacting me 4 million times a day prior to its invention. I can’t get any work done because the damn thing won’t stop dinging. And I have a terrible notification noise.. the Samsung Whistle. I don’t know how to change it/I haven’t attempted to figure out how to do anything besides take pictures of my doodle, text grocery lists to my fiance, and ignore incoming phone calls. Just kidding, mom. I was totally brushing my teeth the last time you called xoxoHow am I supposed to procrastinate school and house work if I’m too busy responding to text messages like “Hey, did you leave a black sock in my apartment when you visited 4 months ago?”On a separate topic, it’s Farmer’s Market season in Chicago and you know what that means. Lavendar Blueberry Gelato for Saturday morning breakfast. My apologies for this picture. I took it on a rainy day, indoors, when I was really hungry, so yeah.Triple Meat PoutineServes 2 1 lb Japanese sweet potato, washed and dried1 tsp coconut oil½ tsp each rosemary, thyme, and marjoram, finely chopped (divided)1 T shallot, finely diced1 clove garlic, minced2 slices thick-cut bacon, chopped into ½ inch pieces8 oz ground beef1 to 2 tsp arrowroot powder¼ cup hot water1 oz prosciutto, thinly sliveredRosemary Fries

  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Slice sweet potato into fries 2 inches long and 1/3 inch wide.
  3. Toss fries in coconut oil, rosemary, and salt to taste. Heads up: while the fries are baking, you can make the gravy on the stoptop!
  4. Bake fries for 15 minutes on one side. Then flip and bake for another 10-15 minutes until browned in some spots.

Herb Beef & Bacon Gravy

  1. Fry bacon in skillet over medium heat. Once crispy, remove from pan to paper tower lined plate. Keep fat in skillet!
  2. Add shallot and garlic to pan. Sautee for 1 minute until fragrant.
  3. Add ground beef, thyme, and marjoram. Cook until no pink in meat remains.
  4. Whisk the hot water & 1 tsp arrowroot powder together. Pour into pan and bring to a simmer while constantly stirring.
  5. Simmer the beef gravy until most of the water is absorbed. Use the leftover 1 tsp arrowroot powder to thicken it up, if too much water remains after 3-4 minutes of simmering.
  6. Stir in chopped prosciutto and bacon. Top fries with gravy and eat with a fork!

Roast Chicken with Lebanese Stuffing (Paleo, AIP, Whole30)

I was crossing my fingers that I would nail this recipe on the first attempt and I did. I think because I have such an emotional connection to this meal from childhood, my limbic system was able to guide my cooking intuition. I explained on Instagram recently that my family didn’t do traditional Thanksgiving turkey & stuffing growing up, but a simple Lebanese roasted chicken stuffed with a spiced mixture of beef, rice, onion, pine nuts, cinnamon and allspice. I was hell-bent on making an AIP version of all my favorite “Lebanese Feast” (that’s what my twin sister and I call it) dishes so I can enjoy them this year too. Last year, I couldn’t eat ANY of the Christmas dinner, and I threw a temper tantrum full of tears and “Why can’t  you guys realize that it sucks to have allergies, and that I deserve to eat this food too!!!!” So attractive. I still throw tantrums in my head, but I try not to execute them in front of other humans. That’s how you do AIP responsibly.

 

It was really only after that outburst that my family recognized my need to have that emotional connection to food that they all still get to enjoy. Nobody was going to forgo the rice stuffing or tahini and chickpea hummus just for me though, so I said F it, I’m going to make my own AIP versions and they’re going to be even better, starting with this dish! The parsnips add such a nice earthy taste, and you won’t believe how awesome ground beef stuffing with a perfectly roasted chicken tastes! The skin will be crispy and the meat very juicy by using my method below. With a squeeze of roasted lemon on top and a heaping scoop of stuffing, you’re going to shoot right out of any bland food rut you may have found yourself in lately (it happens to the best of us!)

 

So for Lebanese Christmas Feast this year, I’ll be making both the traditional and AIP versions of these dishes

– Lebanese Chicken & Stuffing (recipe  below)

AIP Hummus by Me

AIP Pita by He Won’t Know Its Paleo

– Whole Carrot Taboulleh from The Paleo Approach Cookbook

– AIP Kibbeh (recipe to be developed) <– this usually has gluten, pine nuts, and seed-based spices

– AIP Mammoul Balls (recipe to be developed) <– these are traditionally made of walnuts

 

 

 

Lebanese Roast Chicken & Stuffing

Serves 4-5 | Ready in

Beef & Parsnip Rice Stuffing

1 lb lean grass-fed ground beef

1 small onion, peeled and diced

6 large parsnips, cut into chunks

1 tsp cinnamon, divided

1/16 tsp ground cloves

1/2 tsp sea salt

1 cup bone broth, divided

1 T lard

2 T dried mint

¼ tsp granulated garlic

2 tsp lemon juice

Optional: 1/4 cup toasted pine nuts (if tolerated – not AIP)

  1. Process parsnips in food processor using the ricing disc, or alternatively pulse in a high powered blender until the parnsip is broken into rice-sized pieces.
  2. Cook ground beef in a large, deep skillet until almost cooked through. Break up with a spoon into small pieces as it cooks. Turn heat off and stir in just ½ tsp cinnamon, cloves, and ¼ tsp sea salt. Set aside in a bowl.
  3. Heat lard over medium heat in the same skillet. Add onions first and then the parsnips, cover, and let cook for 3 minutes until the bottom layer of onions begins to caramelize. Remove lid and stir well. Add just ½ cup bone broth to skillet. Cover with lid again and let steam cook for 3 more minutes until parsnips are cooked through but still tender. Remove pan from heat, stir in mint, remaining ½ tsp cinnamon, remaining ½ cup bone broth, remaining ¼ tsp sea salt, garlic, lemon juice,  the cooked ground beef, and pine nuts (if using). The broth should be absorbed in the meat and vegetables as you stir.

Lebanese Roast Chicken

1 whole pasture-raised chicken (about 3 lbs)

1 T lard

½ lemon

4 sprigs fresh oregano

4 sprigs fresh rosemary

½ tsp sea salt

  1. Remove chicken from refrigerator 30 minutes prior to seasoning.
  2. Preheat oven to 400 degrees. Set a small roasting rack on top of a large baking sheet. This allows the chicken to crisp up on the bottom too. No one likes soggy chicken skin.
  3. Prepare the chicken for roasting: Dry the chicken well by patting with paper towels both on the outside and inside the cavity (very important!!). Rub lard on the chicken, coating evenly. Sprinkle the sea salt evenly over the whole chicken. Stuff the lemon and fresh herbs in the cavity and tie the legs together with kitchen string. You can also bring the wings closer to the breast and secure them tightly with another piece of string.
  4. Cook the chicken: Roast on prepared rack and baking sheet for 55 minutes. Increasing cooking time by 15 minutes per lb (if chicken weighs more than 3 lbs) until breast internal temperature reads 170 degrees Fahrenheit. Turn the oven off and let the chicken rest in the oven for 10 minutes with the door closed. Remove the chicken from the oven and let rest on the countertop, covered, for 10 more minutes before slicing. After slicing, squeeze lemon all over chicken and sprinkle with more sea salt. Serve with warm Beef & Parsnip Stuffing and AIP Hummus!

Anti-Inflammatory Meatballs (Paleo, AIP, Whole30, 21DSD)

 


AIP is inherently an anti-inflammatory diet, so the title of this recipe is like describing a banana to someone who has never eaten one as “banana-y”. These ‘balls are especially designed for people with inflammatory conditions like rheumatoid arthritis, Crohn’s, and colitis. Just so happens they taste fantastic.

 

I wanted to support my anti-inflammatory claims with some hard & fast research. This kind of stuff really gets me going, and I have a feeling most of you are pretty into the magic of food too.

 

Ginger Benefits

  • Ginger has been shown to relieve joint pain associated with rheumatoid arthritis (RA) by inhibiting prostaglandin activity and leukotriene biosynthesis, which are major players in the inflammatory process
  • Researches fed 33 mg of ginger oil to arthritic rats for 26 days, significantly suppressing paw and joint swelling
  • 75% of RA patients in one study experienced marked pain relief and swelling reduction when ingesting ginger, and 100% of people in the study with muscular discomfort reported the same results (Al-Nahain, Jahan & Rahmatullah, 2014)

 

Cilantro Benefits

  • Rats with carageenan*-induced paw edema had significant reductions in inflammation when fed dried coriander (cilantro) seeds via a reduction in macrophagic (inflammatory) activity
  • These rats also showed a significant reduction in granulomas and tumors (Nair, Singh & Gupta, 2013)
  • *Yeah that stuff in your ice cream.

 

Garlic Benefits

  • A study exploring the effects of garlic on insulin resistance, inflammation and oxidative stress of diabetic rats on a high fructose diet found that garlic reduced blood glucose levels and indications of oxidative stress caused by diabetes
  • Garlic has been shown in other studies to lower blood lipid levels and have anti-coagulant and anti-cancer effects
  • Garlic extract used in the study above was made by boiling 100g whole garlic in water for 20 minutes (Sivaraman, Senthilkumar & Bobby, 2013)

 

 

 

These anti-inflammatory beef meatballs feature the powers of cilantro, garlic and ginger!

 

 

248 reviews

Anti-Inflammatory Meatballs

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

 

Ingredients

  • 2 lbs ground beef
  • Zest of 1 lime
  • 1/4 cup chopped cilantro, tightly packed
  • 5 garlic cloves, pressed
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper.
  2. Mix all ingredients together in a large bowl. Form into 12 equal size meatballs, about 1 ½ inches in diameter. Bake for 23-25 minutes until the center is light pink. Sprinkle with extra sea salt before serving.
  3. Store in a sealed glass container in the fridge or freezer. Serve with a green salad with sliced avocado, parsley, and cilantro.

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Recipe Notes

 You may also use ground pork here or 1 to 2 teaspoons fresh grated ginger in place of the ground ginger. 

 

Grilled Steak & Cucumber Noodle Bowl

 

grilled steak bowl paleo

 

 

Whether you’re on Paleo, AIP or doing a Whole30 or 21dsd, this grilled steak & fresh cucumber noodle bowl will hit the spot!

Yazum! This was so fresh and delicious. Yazum is not a foreign language for the word “delIcious” by the way, but the exact sound that exited my mouth when I twirled a cucumber noodle around a tender piece of grassfed grilled steak.

 

Wish me luck – tomorrow I have to call ABC Kitchen at exactly 8 am to get a dinner reservation for a bachelorette party I am planning in NYC. My poor Sprint cellphone service could make or break the whole shebang. It’ll probably all work out – I am just being dramatic for sensational reading purposes.

 

I do have several more trips this year to look forward to – Atlanta for a wedding, NYC for some bacheloretting, Sedona and Scottsdale for the honeymooning, then Florida for the holidays. Dats a lot of stinky airplane.

 

I’ll actually be moving to Atlanta for a few months in January for school… more on that later, but I am excited to explore a new city. You would think I wouldn’t be sick of Chicago after only 16 months of living here, but you would be wrong. I’m in a land of sidewalks with nowhere to go but into a rubber-floored gym.

 

My body wants grass bad, and not the kind that would get me in trouble with the law. That just reminded me – I rolled around the grass in San Diego and my back got eaten alive by a bunch of flies that bite. Didn’t know that was a thing.

 

 

grilled steak bowl paleo

 

 

 

Grilled Steak & Cucumber Noodle Bowl

Prep Time :10 Cook Time :10 Serves 2


Ingredients

Directions

  1. Preheat a grill to medium-high. Remove skirt steak from fridge 30 minutes prior to grilling and sprinkle with ¼ tsp salt. Brush each side with olive oil to prevent sticking. Grill about 4-5 minutes per side to your desired doneness. Mine is grilled medium-rare and let rest 5 minutes before slicing. 
  2. Meanwhile, use a spiralizerpan> to make long cucumber noodles. Do so by slicing the cucumber in half width-wise and spiralize each half. Alternatively, you can use a julienne peeler to create long noodles. 
  3. Place cucumber noodles in a strainer set over the sink. Toss with ¼ tsp sea salt and let sit for 10 minutes. The salt helps the cucumber "sweat" out extra moisture. Remove excess liquid from cucumber by squeezing noodles with your hand.
  4. Toss cucumber noodles and remaining ingredients in a bowl. Top with thinly sliced skirt steak and serve.

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Recipe Notes

 

 

 

Got the grill out? Try my Grilled Chicken Kabobs with Orange, Olive & Oregano!

 

 

Peach-Glazed Mini Meatloaves (Paleo, AIP, Whole30)

 


I get real excited when I come up with an easy, quick recipe that uses barely any ingredients and is a new, interesting flavor! It’s the holy grail of AIP batch cooking. I brought these on-the-go this weekend – to a show and then also as a pre-5k breakfast. I didn’t want to share them, and I usually love sharing food, so obviously it’s a winning recipe.

 

This weekend was insanely beautiful. We only get purty weather as often as a hipster turns down a vegan cheez burrito (aka never), so I refused to be inside. The farmer’s market is starting to have a lot more variety, and I get real turned on by varied produce. It doesn’t take much. We went back to the Peruvian rooftop restaurant/bar. I was feeling  adventurous and ordered a gin. I had brought my own Kombucha, and I was just going to enjoy it on the rocks, but I decided to go for it.

 

Well, I only drank 1/2 of the gin and still woke up feeling like butt. And swollen, lethargic, and expressionlss. My body hates alcohol. Like even attempting a smile today is too much work. I would much rather go to bed feeling good and wake up feeling awesome than enjoy the occasional beverage. Maybe later in life when my body isn’t under guerrila attack 24/7. Enough bitching – I’m happy to simply be alive and surrounded by my favorite things, namely my husband, dog, fresh food, and the outdoors. And my-size loaves of meat, but I guess that could be lumped into food.

 

Peach-Glazed Mini Meatloaves

Makes 10 mini loaves | Ready in 35 minutes

1 lb ground lamb (or beef, if you prefer)

1/3 cup finely chopped parsley

½ tsp sea salt

1 ½ cups diced peach

¾ tsp cinnamon

1 T coconut oil

  1. Preheat oven to 350 degrees. Take out a regular sized muffin tin.
  2. Mix together lamb, parsley and sea salt. Divide mixture between 10 regular sized muffin cups. Use your hands to spread the meat evenly into each cup, being sure to leave a shallow bowl in the center for the peach stuffing, about ½ inch deep.
  3. In a small saucepan set over medium-low heat, cook the peaches and cinnamon in the coconut oil for about 6-7 minutes until softened. Use a wooden spoon to mash the peach as it cook down, but be sure to leave some un-mashed chunks for texture.
  4. Top each meat bowl with the peach stuffing. Bake for 18-20 minutes until the lamb is cooked through and the cups begin to pull away from the edges of the pan. Let cool 5 minutes before serving.

Beef Shawarma (Paleo, AIP, Whole30)

 


I got married this weekend! It doesn’t feel different from just living with your fiance. As my friend Caitlin puts it “now you can just do your taxes together.” Hopefully I’ll score some spousal health insurance too. The wedding ended up being absolutely perfect, but we did have some pre-wedding scares. I’ll be doing 1 or 2 posts on the event. Mostly just so I don’t forget what happened.

 

My pre-wedding diet consisted of meat and lots of it. If I’m stressed (which I was since I was my own wedding planner), I have to eat extra meals or else I get sick or run down. Enter, meat on a stick. Convenient, delicious, fun to eat.  I don’t know what I did to make these so damn good, but they kept me interested for a full week. Yes, I gloat about my own food. The only thing I’m good at is cooking, so I may as well brag about it. I’m sure you understand if you live in mediocrity 95% of the time like I do. That’s a backhanded compliment to myself.

 

Well, here’s a sneak preview of our wedding. If it was a movie, the tagline would be “Twelve wrongs make a right.” If you’re more into action thrillers: “Monsoon Wedding”. And if you prefer chick flicks “Weather or Knot”. Stay tuned, folks.

 

Beef Shawarma Skewers [AIP Friendly]

Serves 6| Ready in 35 minutes

1 ½ lb grassfed ground beef (85-90% lean)

1 ½ cup Japanese sweet potato, peeled and diced into cubes

1 tsp lemon zest

1 tsp lemon juice

1-2 tsp dried oregano (more if you love oregano like I do)

1 tsp coconut flour

Sea salt

  1. Place sweet potatoes in a steamer basket set over a pot of boiling water. Cover and let steam until fork tender, about 15 minutes. Place in high-powered blender or food processor.
  2. Add ground beef, 1 tsp sea salt, lemon juice and lemon zest to food processor. Blend until pureed into a smooth paste. Separate meat/potato mixture into 7-8 even sized balls.
  3. Soak wooden skewers in water for 10 minutes to prevent burning. I forgot to do this. Roll one meatball onto skewer using both hands until you form a long, even shaped cylinder around the stick. It will look suspiciously like male genitalia. Ignore this and proceed with the remaining skewers.
  4. In a small bowl, mix the coconut flour, oregano, and a small pinch of sea salt together. Sprinkle over the top of the skewers.
  5. Preheat broiler to high. Place skewers on a rimmed baking seat on second highest oven rack. Broil on each side for 4-5 minutes. Let rest for 5 minutes before serving.

Note: Can be served with sweet potato hummus for a Paleo meal or with coconut-cream tzatiki for an AIP meal.