Author: Kimberly Roberto

ADVANCED PLAN OR CORE PLAN

Serves 4

This version of shepard’s pie is made without the traditional starchy potatoes and uses mashed cauliflower instead.  It also contains grass fed beef, making it an ultra-healthy alternative to traditional shepard’s pie.  It tastes very close to the original.  It also makes for a great presentation.

1  head cauliflower
1/2 tsp minced garlic
2 tbsp organic butter
1/2 tsp salt
1/8 tsp freshly ground pepper
1 organic egg yolk

Steam cauliflower until soft then transer to a food processor or blender, puree the cauliflower with the garlic, butter, salt, pepper, and egg yolk.

1tbsp coconut oil or grapeseed oil
2 pounds grass fed ground beef
1 tsp sea salt
1/2 tsp freshly ground pepper
1 carrot, peeled and chopped
1/2 large onion, chopped
2 tbsp organic butter
1 tsp xanthan gum (thickener)
1 cup organic vegetable broth
1 tsp wheat free Tamari (soy sauce)
1/2 cup frozen peas (optional)

While the cauliflower is steaming, preheat a large skillet over medium high heat. Add oil to pan with beef.  Season meat with salt and pepper. and brown with carrot and onion until the meat is no longer pink.  In a separate saucepan cook butter and xanthan gum together combining well. Whisk in broth and tamari.  Thicken gravy about 1 minute. Add gravy to meat and vegetables. and stir in the peas.

NOTE:  For Advanced Plan, leave out carrots and peas

Preheat broiler to high. Put meat mixture into a rectangular or round baking dish and spread cauliflower over the meat as evenly as possible being careful not to let meat show through.   Broil 6 to 8 inches from the heat until potatoes are evenly browned.

My mother in law is a tremendous cook and always made interesting ethnic dishes.  Cabbage rolls are one of my favorites but they were very labor intensive.  Today, I tried my hand at a speedy, unstuffed, unrolled version.

1 Tbsp. olive oil
1 onion, grated or finely diced
1 green or red bell pepper, diced
2 lbs. organic ground turkey
1/3 cup uncooked brown rice
1 medium head green cabbage, roughly chopped
2 cans organic tomato sauce (no sugar!)
1 c. water
ground black pepper and sea salt (about 1 teaspoon) to taste

1/2 – 1 cup sauerkraut, drained (optional)

Preheat over to 350° F.

Heat oil in a large skillet, and saute onion and green pepper until they soften. Add ground turkey, cooking over medium heat until it is nicely browned . Stir in uncooked rice and remaining ingredients.

Spread cabbage in an even layer in the bottom of a casserole dish. Top with the turkey, tomato, rice mixture.

Cover with foil (don’t let it touch the food) and bake at 350° for about an hour to an hour and a half.