The Easiest Beef and Broccoli

Beef and broccoli is a favorite but it is hard to get the beef (especially grass fed beef) tender enough. I use grass fed ground beef to make the process simple, healthy and tasty.

1 lb grass fed ground beef

1/3 -2/3 cup liquid aminos or Tamara (this is up to your taste)

2-3 cloves minced or pressed garlic

1/2 inch fresh garlic, grated

1/2 teaspoon sesame oil

1 teaspoon rice vinegar

1 head organic broccoli, florets chopped

Chicken Nuggets (VERY Kid and Picky Adult Friendly)

I personally like chicken coated in an almond flour and spice mix because they come out juicy and delicious. (see recipe here). However, these little nuggets are crowd favorites because they resemble fast food nuggets. Keep in mind, I NEVER recommend eating fast food nuggets at any time but for people trying to transition themselves or their kits to healthier versions of their favorites, these are amazing.

Serve them with some mustard, sugarless barbecue sauce, or sugarless ketchup.

Give them a try and comment on how you and your family liked them. 🙂

Advanced and Core Plan

Serves 4-6

18-20 ounces organic shredded chicken (you can pre-cook organic breasts or buy organic canned chicken to have on hand

4 organic eggs

1/2 cup almond flour

2/4 cups organic shredded parmesan

1/2 teaspoon black pepper

1/2 teaspoon paprika (I liked smoked)

1/2 teaspoon granulated garlic

Preheat oven to 400 Degrees

Mix everything together and shape into tablespoon sized balls. Put on a parchment lined or greased baking sheet and press down slightly to make a nugget shape.

Lightly brush the tops with avocado oil.

Bake at 400 Degrees for 10 minutes then flip over and cook another 5 minutes or until crisp.

Moroccan Kefta

This is an easy, flavorful dish that is popular street food in Morocco.  Served with spicy harissa, it is a unique dish that can be served with almost any side.  You can also form the meat around skewers for a kebab-type option.

  • 1/2 lb grass fed ground beef
  • 1/2 lb ground lamb
  • Juice of 1/2 lemon
  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 8 pitted green olives
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 tablespoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • Harissa,  for serving (check label)

Place beef, lamb and lemon juice in a large bowl. Combine (don’t over mix). Marinate in the refrigerator for 30 min to 1 hour.

Place onion, garlic and olives in a food processor and pulse until coarsely chopped. Add to the marinated meat along with parsley, salt and pepper. Gently combine until evenly incorporated.

Oven option: Preheat broiler with rack at upper third of oven. Line a large rimmed baking sheet with parchment and set a wire rack on it.Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 1/4 inch thick. Place on the wire rack. Broil the patties until brown and cooked through, about 8 to 10 minutes.

Grill option:  preheat grill and heat to high.  Grill patties about 3-4 min per side.  

Serve with harissa, if desired.  This is the brand I use. https://amzn.to/3r5k85l 

Asian Style Beef & Noodles

This is a restaurant inspired dish that is as beautiful as it is tasty and nutritious. It can be eaten hot or cold so can be great to take to lunch the next day.

For the grass-fed steak:

¼ cup toasted sesame oil

3 tablespoons liquid aminos

1 teaspoon fish sauce

2 inches ginger, peeled and grated

3 large cloves garlic, grated or pasted

1 tablespoon chili paste (sambal olek)

2 pounds grass-fed skirt steak

For the Sauce:

1 package of mung bean (glass) noodles

1 tablespoon chili paste (Sambal Olek)

2 tablespoons rice wine vinegar

2 tablespoons toasted sesame oil

2 tablespoons smooth almond or peanut butter

2 tablespoons sesame seeds, preferably toasted 

3 cloves garlic, grated or finely chopped

2 inches ginger root, peeled and grated

For the Veggies:

Steam broccoli, bok choy, celery, onions, or any combination.  

Top with:

½ cup dry-roasted peanuts, finely chopped or more sesame seeds

½ seedless cucumber, cut into matchsticks

Optional:  grilled green onions

Whisk up marinade ingredients, add steak and refrigerate at least 30 minutes or overnight.  For a very tender steak, use a Jaccard tenderizing tool before marinating the steaks.  (You can order one here:  https://amzn.to/38bx6WK)

Heat cast-iron griddle or skillet, or outdoor grill to medium-high. Cook the steaks about 4 minutes on each side or until crispy at edges and caramelized. Let stand a few minutes then slice against the grain.

Cook the mung bean noodles.  Bring a pot of water to a boil and remove from heat.  Add the noodles and let sit in the hot water for 5 minutes then drain.  

Whisk the sauce ingredients together.  

Put noodles in a bowl and stir in the desired amount of sauce.  Assemble the rest of the ingredients on top.  

Crispy Smoked Chicken Wings

I have made wings every way possible and they are all great.  However, this recipe blew my mind because they were so easy and required no sauce at all.  They are crispy on the outside and tender and juicy on the inside.  The magic is the baking powder, which results in the crispiness and the taste of the wings is allowed to shine.  If you have a smoker, it is a must try.   You can wow people with this one.  Everyone will ask you for the recipe.  🙂

5 pounds organic, free-range chicken wings (flats and drumettes)

2 1/2 Tablespoons baking powder

1 teaspoon salt

Dry wings thoroughly on all sides with a paper towel or dish towel. Place them in a large plastic bag. Add the baking powder and salt to the wings, close the bag, and shake to evenly coat.  (You can also just lay them out on a baking dish and sprinkle on all sides.)
Preheat smoker to 250 degrees F. If using a Big Green Egg, use the heat deflector.
Place the wings directly on the grill grates, close the lid, and smoke for 30 minutes.
Increase the heat in your smoker to 425 degrees F and continue cooking for 45 more minutes, or until the internal temperature of the wing reads 175 degrees F.
Rotate the wing ever 20 min to achieve even cooking.
Remove the wing from the grill and serve.
These wings don’t even need sauce but you can toss in hot sauce, bbq sauce, or dry rub.  (My favorite sauces are Primal Kitchen or New Primal as they are sugar-less)
*NOTE:  You can do the same in the oven, it will just lack the smoky flavor of the smoker.

Chicken Shawarma

Core & Advanced Plan

Serves 4

This is an amazing middle eastern dish that has just the right amount of spice and heat.  The combination of spices on the chicken along with the cool, tanginess of the sauce and crunch of the lettuce is amazing.  It is typically served on flatbread but for this recipe, I replaced it with grain-free tortillas or lettuce leaves.

You can use a skillet (preferably cast iron) for indoor cooking or a grill or griddle for outdoor cooking.  I find my Blackstone griddle to produce the best results.

2 lbs free range, organic chicken thigh fillets , skinless and boneless

Marinade

1 large garlic clove , minced
1 tablespoon ground cumin
1 tablespoon ground cardamon
1 tablespoon ground coriander or curry powder
1 tablespoon ground cayenne pepper
2 teaspoons paprika (preferably smoked)
2 teaspoons sea salt
1/8 teaspoon Black pepper
Juice of 1 lemon
3 tbsp avocado oil

Sauce

1 cup organic sour cream or greek yogurt
1 clove garlic , minced
1 teaspoon cumin
Splash of lemon juice
Salt and pepper to taste

Serve with

6 grain free tortillas (Siete or Mikey’s Brand)
Organic lettuce, shredded or used as a pita
Tomato slices

Combine the marinade ingredients in a large ziplock bag (or bowl). Add the chicken and make sure each piece is coated very well. Marinate for a few hours to overnight.

Combine the sauce ingredients in a bowl and mix. Cover and put in the fridge until ready to serve.

Heat grill or pan on medium high. Place chicken on the grill and cook the first side for 4 to 5 minutes until it starts to brown and caramelize, then turn and cook the other side for 3 to 4 minutes.

Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes then slice or cut into chunks.  Pour any juices that remain over top of the chicken.

Put some of the sauce on the tortilla or lettuce then add the chicken and tomatoes.  Enjoy.