Category: Advanced Plan

[VIDEO] Grass-fed Beef Barbacoa w/ Homemade Tortillas

Core & Advanced Plan

Serves 6-8 with likely leftovers.

[See video below]

I love a nice, authentic, ethnic meal. This is a simple, yet impressive Mexican dish.  It starts with grass-fed beef chuck roast at is base.  This is a great option where there are budget concerns.  Prioritizing the animal products you consume is of the utmost importance and this is a great way to get the taste and nutrients you desire without the large price tag.  Slow cooking or pressure cooking achieves tasty, tender meat in a fraction of the time.  Certainly, if you want to cook the meat in a dutch oven on the stove you can.  The flavors can be adjusted to your particular taste and level of heat.  

Cutting the meat into chunks and browning first helps intensify the flavor and texture.  

3 lbs grass-fed chuck roast, cut into chunks

5 cloves of garlic, peeled and minced or pressed

2 chipotle peppers in adobo sauce  (check ingredients for sugar and damaged oils or 1/2 dried chipotle pepper toasted in a skillet, reconstituted with water (https://amzn.to/3t1tLHN, https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-rehydrate-dried-chili-peppers/), then chopped or 1/2 teaspoon chipotle pepper powder or to taste

4 oz can of green chilis

1/2 cup grass fed beef or free range chicken bone broth (https://amzn.to/45RFJlQ )

1 sweet onion, diced

2 bay leaves

2 tablespoons apple cider vinegar

1 tablespoon cumin

1 tablespoon dried oregano

1 tablespoon black pepper

2 teaspoons sea salt

1/4 teaspoon ground cloves

Juice of 2 limes

Topping ideas:

Cheese

Fresh jalepeno

Dices red onion

Cilantro

Hot Sauce

Lime Juice

Salt the chunks of chuck roast.  Heat the instantpot (https://amzn.to/3EFExGw) or skillet and sautee beef until browned on all sides.  Add the rest of the ingredients and stir to combine.  Set the pot to meat/stew for 45 minutes and do a quick release.  Shred the meat with two forks and leave in broth.  If using a crockpot, brown the meat first then add to the crockpot with the rest of the ingredients.  Cook on high for 4-6 hours or low for 6-8 hours.  If using a dutch oven, brown the meat first and add the rest of the ingredients.  Cook on medium for 8-10 hours or until tender.  

Eat in sprouted grain tortillas or make your own (see below). I show it here with homemade tortillas cooked then dipped in the broth and put back into the skillet for a birra style taco.  

Tortilla Recipe:

2 1/2 cups Organic Masa Harina (https://amzn.to/45RCJpM)

1 2/3 cup warm water

pinch salt

Stir together the masa and salt.  Add warm water and stir to make a dough.  Work with your hands to make firm – about 1 minute.  Divide the dough into 16 pieces and roll each into a ball.  Cover.  

Using a tortilla press (https://amzn.to/45QgrEZ), Cut 2 8inch squares from a zip top bag.  Place one plastic square in the center of the press, place a ball of dough then the other piece of plastic on top.  Use press to flatten dough.  Peel the plastic off of the tortila and heat in a preheated cast iron skillet on med-high heat for 30-45 seconds.  Flip and cook 60-90 seconds more. Flip one last time and cook for 15-20 seconds longer.  Wrap in clean dish towel to stay warm and soft.  

When ready, dip tortilla in warm broth and place back in the skillet and cook on both sids until warm and slightly crispy.  Fill with barbacoa meat and any desired toppings and serve.  

Kimberly RobertoLeave a comment

[VIDEO] Grass-Fed Beef Roast in the InstantPot

This is a super quick and easy go-to meal that is healthy and delicious. The addition of the banana peppers adds great flavor without too much spice. The InstantPot allows for slow-cooked, fork tender results in just 45 minutes.

Serves 4

Core & Advanced Plan

1 2-3 lb grass-fed beef roast (I used a rump roast)

1 jar sliced banana peppers (check ingredients for dyes)

1 container grass-fed beef broth (I used Kettle & Fire)

Salt/Pepper to taste

Avocado oil

Salt and pepper the roast. Put the InstantPot on Sautee and brown meat on all sides. Add banana peppers and broth and set the InstantPot to the meat/stew setting for 45 minutes. Quick release or natural release. Remove roast and slice or shred.

Kimberly RobertoLeave a comment

Veggie Packed Pistachio Cream Soup

This soup is not only loaded with healthy vegetables, it is filling and satisfying. The addition of the pistachio nut “cream” and grass fed butter add good fats, vitamins and minerals. Swap out vegetables and spice it up to your liking. Topped with a drizzle of olive oil and rosemary and pistachio garnish makes this a delight to behold. This is also great to throw in a thermos for an on-the-go lunch. (For additional protein, throw in some pre cooked rotisserie chicken)

Core & Advanced Plan

Serves 4-6

1/2 cup raw pistachios (soaked in 1 cup boiling water)

3 tablespoons coconut oil or avocado oil

1 large leek, sliced

2 organic celery stalks, sliced

1 head fennel

3 cloves garlic, chopped

4 cups organic broccoli

6 asparagus spears, cut in chunks

1 cup organic arugula

3 cups bone broth or vegetable broth for vegetarian version

2 tablespoons grass fed butter

1/2 teaspoon red chili flakes

1-2 teaspoons sea salt (or to taste)

1/4 teaspoon black pepper

1/2 teaspoon dried rosemary or garnish with fresh rosemary

1/8 teaspoon freshly grated nutmeg (you can leave this out but it gives it an amazingly distinct flavor addition)

Add the avocado oil to a dutch oven. Add the leek, celery, fennel and garlic and sautee until softened. Add the broccoli and asparagus and a splash of the bone broth and put a lid on to steam the added vegetables until soft.

Add the rest of the bone broth, butter and spices and cook until well combined.

Blend the soaked pistachios with 1 cup filtered water and add to the vegetables.

Either add in batches to a blender and blend until smooth and add back to a pot OR use an immersion blender to blend everything into a creamy soup. Top with pistachios, fresh rosemary, arugula, and a drizzle of olive oil if desired.

Kimberly RobertoLeave a comment

Authentic Oaxacan Mole

This is a traditional Mexican dish that is layered and layered with flavors. It has more ingredients and steps than the typical recipe but it is so worth it. Set aside some time on a Sunday to make this amazing delicacy. Your tastebuds will thank you!

Advanced & Core Plan

Keto

Serves 4-6

Pictured below is free range chicken breasts and thighs cooked on a smoker and chopped before adding to the sauce, accompanied by riced cauliflower.

Ingredients

  • stemmed and seeded chiles (3 chipotle chiles, 2 ancho chiles, 2 guajillo chiles). (I used dried)
  • 2 cup of organic, free range chicken broth
  • 2 sprouted corn tortillas (cut into strips)
  • 2 tomatoes, halved
  • 5 tomatillos, halved
  • 1 onion, halved and sliced
  • 1/2 head of garlic
  • 1/3 cup of organic peanuts, chopped
  • 1/4 cup of organic raisins
  • 1 tbsp of grass fed beef tallow or coconut oil
  • 5 cloves
  • 3 cinnamon sticks
  • 1 tsp of sea salt
  • 2 tbsp cumin seeds
  • 5oz of chopped dark chocolate
  • 1 cup of organic, free range chicken broth
  • 6 allspice berries
  • 2-3 pounds free range chicken breasts and thighs, cooked

Instructions:

Step 1: Toast The Chiles

Heat a pan to a medium heat. Add the ancho, chipotle and guajillo chiles to a dry pan and cook for around 3 minutes. Once toasted, remove from heat and add to a blender. If you don’t have fresh chiles, use dried and slightly char in the pan and allow to rest with the tortillas (see below)

Step 2: Heat The Broth

Add 2 cups of broth to a pan and leave to simmer for around 5 minutes. Once warm, remove from heat and add to the blender.

Step 3: Toast Tortillas

Add the strips of tortilla to a dry pan. Heat for around 3 minutes, turning frequently and then add to the blender.

Step 4: Soften Mixture

Leave the tortillas (and dried chiles if using) in the broth in the blender for approximately 10 minutes then blend.

Step 5: Cook Tomatoes and Tomatillos

Add the tomatoes and tomatillos to a pan and cook until soft, then add to the blender.

Step 6: Toast The Remaining Ingredients

Add the tallow or coconut oil to a pan and cook on a medium heat. Now add the raisins, peanuts, berries, cinnamon, cloves, garlic, onion, and cumin . Cook for around 6-8 minutes. Dig around to remove the whole cloves, allspice berries and cinnamon stick, then add the rest of the mixture to the blender and blend until smooth.

Step 7: Thicken The Sauce

Add the blended puree to a pan over a medium heat. Add the extra cup of chicken broth, along salt and the chopped chocolate! Keep stirring until the chocolate has melted and the sauce begins to thicken. Leave to simmer for around 10-15 minutes.

recipe modified from: https://justmexicanfood.com/authentic-oaxacan-mole-recipe/

Kimberly RobertoLeave a comment

Mexican Green Beans

Green beans can be prepared many different ways. This preparation is particularly flavorful and satisfying.

Core & Advanced Plan

Serves 4

Shown here with Tomatillo Chicken

1 pound green beans, trimmed and cut

2 tablespoons avocado oil

2 organic roma tomatoes, seeded and diced

1/2 cup chopped white onion

1 clove garlic

2 cups free range chicken broth

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

Dash cayenne pepper (optional)

1 bay leaf

1 tablespoon grass fed butter

Instructions:

Heat avocado oil and sautee onions until translucent. Add garlic and cook for 1-2 minutes. Add spices and stir. Add chicken broth, tomatoes, and bay leaf. Boil to desired consistency. (I like my green beans soft so I cook them for 30 minutes to 1 hour. You may need to add more broth as it boils off.)

Remove bay leaf and serve.

Kimberly RobertoLeave a comment

Tomatillo Chicken Breasts

This very easy dish is just different enough to tantalize your taste buds. It uses simple ingredients and techniques that do not disappoint.

Core & Advanced Plan

Serves 4

Shown here with Mexican Green Beans

For Marinade:

4 Free range, organic chicken breasts, pounded to equal thickness

juice of 2 limes

1 teaspoon chili powder

2 tablespoons coconut aminos

1/2 teaspoon garlic powder

Sauce:

5 tomatillos

1/2 sweet onion, diced

2 cloves garlic, minced

1/2 cup water

1/2 cup organic muenster, mozzarella, or provolone cheese, shredded or sliced

sea salt & pepper to taste

Instructions:

Pound chicken breasts with a meat mallet to equal thickness

Combine lime juice, chili powder, coconut aminos, and garlic powder and marinate for 30 minutes to overnight.

Grill chicken breasts on an outdoor grill, indoor grill pan, or air fryer until cooked through. (These can be made ahead of time but bring to room temperature before assembling).

Put tomatillos and water in a saucepan and heat over medium heat until the tomatillos start to split. Add diced onions and garlic and cook until the onions are softened. Add all of the ingredients to a blender and blend until smooth. Add sea salt and black pepper to taste.

Arrange chicken breasts in a baking dish, top with cheese then with tomatillo sauce. Bake at 350 degrees until cheese is melted sauce is bubbly.

Kimberly RobertoLeave a comment