Author: Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

Tex-Mex Casserole

I am always looking for new ways to prepare my extra stores of grass-fed ground beef.  I played with ingredients and flavors to come up with a great tex-mex style dish using the Advanced Plan cornbread recipe for a topping.  This would be a great dish for a potluck as well.  It is also very versatile since you can leave out or add any veggies you have on hand or make it a completely vegetarian dish by leaving out the beef.

Advanced & Core Plan

Serves 4-6 depending on serving size

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1 tbsp chili powder
1½ tsp ground cumin
1 tsp high quality sweet paprika (preferably smoked)
½ tsp cayenne pepper, more to taste if desired
1¼ tsp sea salt
½ tsp ground coriander (optional and preferably fresh)
2 lbs grass fed ground beef
½ red onion, diced
½ organic zucchini, diced
2 cloves garlic, minced
1 organic bell pepper, diced
1 jalapeño, seeded and diced (optional)
fine-grain sea salt and freshly ground black pepper to taste
1 large tomato, seeded and diced or 1 (14-ounce) can diced tomatoes, with their juices
1 cup tomato sauce or tomato puree
2ish cups chopped kale leaves or baby spinach
1 can sliced black olives, (save a handful for topping)
1 (15-ounce) can black beans, drained and rinsed
1 teaspoon arrowroot powder + ¼ cup filtered water

OPTIONAL TOPPINGS:
Sliced green onions
Salsa
Avocado
Raw Cheese
Brown the grass fed ground beef with the onions, zucchini, garlic, and bell pepper.  Meanwhile, mix the chili powder, cumin, paprika, salt, and coriander in a small bowl.  When beef is browned and vegetables are softened, drain any excess grease from the pan.  Add in jalapeño, salt/pepper, tomato and tomato sauce, kale, black olives, and black beans.  Mix the arrowroot powder with filtered water and mix well then add to the pan and mix all ingredients.

Transfer the mixture to a large cast iron pan or glass baking dish.  Top with Corn-less Cornbread mixture and bake for 30 minutes at 350 degrees or until cornbread is browned around the edges.

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Corn-less Cornbread

Makes 9 squares

Advanced & Core Plan

This recipe was adapted from a post from my good friend and Maximized Living doctor, Dr. Rosie Main.  It is so delicious and for those of you who love and miss bread, this will leave you more than satisfied!

IMG_13181 cup almond flour
¾ tsp baking powder
½ tsp sea salt
2 large organic eggs
2 Tbsp butter, softened
¼ cup grass fed plain yogurt or full fat coconut milk

Optional:
2 green onions, chopped
1 jalepeno, seeded and chopped

Preheat oven to 350 degrees
In a bowl, mix yogurt or coconut milk, softened butter and eggs
Add the almond flour, baking powder and salt and mix again
Mix in the chopped green onions.
Pour into a greased 8” glass baking dish and bake for 20 minutes or until the edges and top are slightly browned.

Kimberly Roberto3 Comments

Lamb Kofta Skewers

Advanced & Core Plan

Serves 4

This is a different tasting meatball that you have to try.  Kofta, found frequently in South Asia and the Middle East feature ground meat with exotic spices.  The flavor is unique and delightful.

IMG_13174 cloves garlic, minced or pressed (or 1 tablespoon garlic paste if pressed for time)
1 teaspoon sea salt
1 pound grass-fed ground lamb
3 tablespoons grated onion
1 tablespoon ground coriander
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon dried parsley
¼ teaspoon allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon black pepper

skewers (8 small or 4 large), soaked in water for 30 minutes.

Make a garlic paste by mashing the garlic with the salt in a mortar and pestle or the flat side of a knife.  Mix the garlic past and all the other ingredients together until thoroughly combined.  Form the mixture into 16 balls.  Pick up and flatten a bit and put on the skewer (should be a flat-ish oval shape).  Chill for 30 minutes to overnight for best flavor.

Heat a grill (indoor or outdoor) and grease grates with coconut oil if necessary.  Cook, turning once or twice until cooked throughout.  It should take 8-10 minutes.

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Sweet Potato “Pasta” Carbonara

Pasta Carbonara is a very different style pasta than most.  Traditionally, it features spaghetti, bacon, cream, and eggs.  This healthified version substitutes sweet potatoes for pasta and uses organic turkey bacon and organic eggs.  This is a great nutrient-dense meal or side dish.  You will be surprised how great the sweet potatoes stand in for pasta.

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  • 4 medium sized sweet potatoes, peeled and spiral sliced (you can use a spiralizer or julienne slicer)
  • 3 large organic eggs, beaten
  • 1/2 cup nutritional yeast (or grated organic Parmesan cheese)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoon coconut oil
  • 4 strips organic turkey bacon, chopped
  • 2 cloves garlic, minced
  • 1 small head organic kale, stems removed and chopped
  • 1 tablespoon extra-virgin olive oil for drizzling

IMG_0811Boil a large pot of filtered water.

Heat coconut oil in a large skillet over medium heat. Add turkey bacon and cook, stirring often, until browned. Add garlic and  kale and cook, stirring, about 1 minute.

Once the water has boiled, add the sweet potatoes and cook, very gently, stirring once or twice, until just starting to soften but not completely tender, (depending on the thickness 01 1/2 to 3 minutes.) Reserve 1/4 cup of the cooking water, then drain sweet potatoes. Return the noodles to the pot on low heat.  Add the reserved water, scrambled eggs, nutritional yeast, salt and pepper; gently toss until evenly coated.  Drizzle with extra-virgin olive oil.

Recipe modified from EatingWell.com

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