Grass Fed Ribeye Roast – Prime Rib

Advanced Plan

Serves 3-4

This is a fabulous, exclusive restaurant-style dish.  It is much simpler than it looks and is perfect for a holiday feast.

 

 

 

 

 

 

4-5 lb grass fed standing rib roast
1 onion, quartered
1 head garlic, sliced in half
3-4 sprigs fresh thyme
3-4 sprigs fresh rosemary

Herb Butter Rub

1 stick grass fed butter
4 cloves garlic, minced
1 teaspoon chopped parsley
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
2 teaspoons sea salt
1 teaspoon black pepper

Red Wine Sauce

Drippings and vegetables from roast
1 cup grass fed beef stock or free range chicken stock
2 cups red wine
1 tablespoon arrowroot powder

Take the roast out of the refrigerator about 2 hours before you are ready to cook it to bring it to room temperature.

Preheat oven to 450 degrees.

Mix the Herb Butter Rub ingredients together in a small bowl.

Place the onions, halved garlic, and herb sprigs in the bottom of a glass baking dish.

Rub the Herb Butter mixture on the back side of the roast (bone side).  Flip it over and place on top of vegetables in roasting pan.  Rub the rest of the mixture over the top and sides of the roast.    The temperature will raise about 5-7 degrees as it sits.

Place in the oven and roast for 20 minutes in the 450 degree oven.  When timer goes off, turn oven heat down to 250 degrees.  Roast for another 1.5 to 2 hours.  (see below for internal temperatures)

  • Rare – 120°F. Remove from oven when it is 115°F.
  • Medium rare – 125°F. Remove from oven when it is 118°F.  (IDEAL TEMPERATURE)
  • Medium – 130°F. Remove from oven at 125°F.
  • Medium well done –  135°F. Remove from oven at 127°F.

Take the roast out of the roasting pan and put on a cutting board and cover and let sit for 30 minutes (the roast will continue to cook)

To make the wine sauce, transfer everything from the roasting pan to a saucepan and add the wine and broth.  When slightly heated, add a spoonful of the liquid to the arrowroot powder in a small bowl and mix.  Then add it to the saucepan (this will prevent lumping). Cook until reduced to the desired consistency.

Pan Fried Grass Fed Cube Steaks

Core & Advanced Plan

Serves3-4 people

These are similar to chicken fried steak but without all of the flour.  It is a very fast and tasty dish if you are lucky enough to find grass-fed cube steaks in the store.  I served these with grilled asparagus and mashed cauliflower.

4-6 grass fed cube steaks
1/4 cup almond flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon tumeric
1 teaspoon high quality paprika
dash ground nutmeg
Sea salt and black pepper to taste
1/2 cup grass fed butter

Combine all of the ingredients except cube steaks and butter in a small dish.  Generously salt and pepper the steaks on both sides.  Sprinkle the spice mixture over both sides of the steaks and use your hands to cover them thoroughly.

Heat butter in a pan and fry for about 3-4 minutes on each side or until nicely browned.  Do not crowd the pan.  If the steaks are too large for the pan, do it in two separate batches keeping the first batch warm in a 200 degree oven.

Raw Veggie Salad with Peanut Dressing

This is a great raw veggie recipe.  It reminds me of a spring roll without the roll but it is loaded with crunch and nutrition, plus it is delicious!

 

 

Peanut Dressing

 

  • 1/3 cup avocado oil
  • 3 tablespoons coconut aminos tamari
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic
  • 1 small sliver of fresh ginger
  • 2-4 teaspoons of erythritol, adjust to desired taste
  • 1/3 cup organic peanut butter (check ingredients for no sugar or oils)

Raw Veggie Salad

 

  • 1 cup romaine lettuce, shredded
  • 2 cups cabbage, shredded
  • 2 cups zucchini, shredded
  • 1 cup cucumber, sliced thin and halved
  • 1/2 cup organic red bell pepper, sliced
  • 1/2 cup carrot, shredded
  • 2 cups organic cooked chicken breast, chopped
  • 1/3 cup scallions
  • 1/2 cup organic peanuts or cashews, chopped

Mix all dressing ingredients in a high powered blender until mixed (keep in a mason jar so you can easily re-mix it if it separates) and set aside.

Arrange all raw veggies in a bowl or on a plate and drizzle with peanut dressing.  Top with chopped scallions and nuts.

 

Chicken Satay

This is a great speedy dinner.  Kids love them because they can eat them right off the sticks.

2 tablespoons almond or cashew butter
1/2 cup liquid aminos or coconut aminos
1/2 cup lemon or lime juice
2 tablespoons curry powder
6 skinless, boneless, organic chicken breasts, cubed
1 teaspoon hot pepper sauce (check ingredients)
2 cloves garlic, minced

Combine nut butter, liquid aminos, lime juice, curry powder, garlic and hot pepper sauce.  Place the chicken in the marinade and refrigerate.  Let the chicken marinate at least 2 hours or overnight.  Preheat a grill or non-toxic skillet to high and weave the chicken on to wooden skewers (soak them first to prevent them catching fire on the grill) and cook for approximately 5 minutes per side.

Oven option- heat oven to 425 degrees and cook for about 25 minutes, turning halfway through.

“Not-Tuna” Salad – VEGAN

This is both a great meat alternative and a terrific raw food recipe.

1 cup raw sunflower seeds, soaked 8-12 hours

1 cup raw almonds, soaked 8-12 hours

1/2 cup lemon juice

1/4 cup minced celery

1/4 cup minced red onion

1/4 cup minced parsley

2 teaspoons kelp powder

1 teaspoon sea salt (adjust as desired)

Soak the nuts in filtered water overnight and drain.  Process the almonds, sunflower seeds, salt and lemon juice in a food processor until mixture sticks together.  you may need to stop the machine and scrape down the walls with a spatula.  Add the remaining ingredients and mix by hand.

“Not-salmon” Salad – ad 1/4 cup grated carrots.

Serve in lettuce leaves, endive leaves, or organic bell pepper halves.

Holiday Guacamole

Core Plan

Serves 4-6

This is an awesome take on a classic.  My friend Leanne introduced me to this last year and it is amazing.  Serve it up with some grain-free tortilla chips and take it to your next party for some oohs and ahhs.  NOTE:  You may want to make double or triple because it disappears fast!

1/2 white onion, minced
4 serrano or jalapeno chile peppers, minced
1 teaspoon sea salt
pinch black pepper
4 avocados – peeled, pitted and diced
2 1/2 tablespoons fresh lime juice
1 organic pear, peeled, cored and diced
½ cup organic seedless green grapes, halved or quartered
½ cup organic strawberries, diced
1 cup pomegranate seeds

Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, strawberries and pomegranate. Chill until serving.