Category: Main Dish

Deconstructed Grass-Fed Burger Bowl

This is an easy, healthy, AFFORDABLE dinner idea.  It is made with simple ingredients you can easily keep on hand.

Core Plan

Serves 2 (double or triple the recipe for more)

Organic Potatoes, peeled and chopped into cubes

1 lb grass-fed beef

Salt

Pepper

Garlic Powder

Paprika

Sauce

1/4 cup avocado mayo

3 tablespoons sugarless ketchup

1/2 tsp apple cider vinegar

2-3 tablespoons finely diced dill pickles

Toppings:

lettuce, tomato, chopped red onion, fried free range egg, pickles, etc.

Directions:

Sprinkle the potatoes with salt, pepper, garlic powder and paprika. Roast the potatoes at 400 degrees untiled browned and tender.

Brown the ground beef with salt, pepper, and garlic powder. Season to taste.

Mix the sauce ingredients.

Assemble the bowls with potatoes, meat, then the sauce and toppings.

Kimberly RobertoLeave a comment

Eggroll in a Bowl [VIDEO]

People often ask me for easy recipes and I’m not sure it can get much simpler than this. Here, I show you how to make an eggroll in a bowl, give you practical, time-saving tips, show you how to eat on a budget, get you excited about getting in the kitchen, and show you how to pack nutrition into your meals.

Recipe below

1 pound grass-fed ground beef

1/2 head green cabbage, shredded or 1 bag of shredded cabbage

1/4 cup coconut aminos or liquid aminos (look for non-gmo)

1-2 tablespoons local honey (leave this out for Advanced Plan)

2 tablespoons sriracha (check ingredients for sugar)

2 cloves garlic, minced

1-2 teaspoons ginger, microplaned

Optional”

green onions

eggs

brown rice

sesame seeds

Chili oil crunch

Directions:

Brown the ground beef and leave some of the fat.

Add the aminos, honey, sriracha, garlic and ginger and mix well.

Add the cabbage and let cook down until soft.

Add eggs if desired and scramble into the mixture.

Serve over rice if desired and top with green onions, chili oil crunch or sesame seeds

Kimberly RobertoLeave a comment

[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

BBQ Hot Dogs – “Burnt Ends”

Everyone loves the “burnt ends” that come from smoking brisket but it requires, well….smoking a brisket. That is a task that can’t be done quickly.

However, for those of you with a smoker, this is a great recipe that is quick and easy and can be made alongside other things you may be smoking. They are a crowd pleaser for sure and great for parties and people of all ages.

For an even quicker process, use store-bought dry rub (like Noble Made) and pre-made, sugarless BBQ sauce (like Noble Made or Primal Kitchen). Remember to always check the ingredient on store-bought items to avoid sugar, msg, additives, etc.

NOTE 1: If you don’t have a smoker, you can accomplish this in an oven or on a grill but it won’t have the smoky flavor.

NOTE: I feel like carrots would work well with this recipe for a vegetarian option. If anyone tries it, please post a comment and/or picture.

12 Grass-fed beef hot dogs (I get mine from U.S. Wellness Meats)

Coating Ingredients: (just enough to lightly coat hot dogs)

Avocado Mayonnaise

Brown or Stone Ground Mustard

Dry Rub:

1 tablespoon sea salt

1 tablespoon chili powder (preferably Mexican chili powder for extra spice)

1 tablespoon smoked paprika

2 teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon dry mustard powder

1 teaspoon cayenne powder (optional)

BBQ Sauce Ingredients:

1 cup sugar-free ketchup (I use Primal Kitchen Ketchup)

1/4 cup Apple cider vinegar

4 tablespoons honey (leave out to be completely sugar free)

2 teaspoons sea salt

1 tablespoon dry rub

1 tablespoon garlic powder

2 teaspoons chili powder

2 teaspoons onion powder

Any type of hot sauce to make it spicier, optional

Grass – fed butter

Instructions:

Step 1: Heat your smoker to 275 degrees

Step 2: Slather mustard and avocado mayonnaise over the hot dogs, sprinkle with dry rub (save at least a teaspoon for the sauce). Use as much as desired on the hot dogs and save any leftovers to use for other recipes. This is a great thing to have on hand.

Step 3: Put the hot dogs in a glass dish and smoke for about an hour.

Step 4: Remove the hot dogs and cut into 1/4ths. Clean out the dish and put the cut hot dogs back in the same dish. Add the bbq sauce along with several pats of butter.

Step 5: Put the dish back in the smoker and smoke for another 45 minutes to an hour, or until the sauce has caramelized and becomes sticky and brown.

Step 6: Serve…I like to put the upright on a place with toothpicks for easy eating and less mess.

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