Category: Meat

Shaved Spicy Beef Roast

Here is a great recipe for a spicy roast.  It is great for entertaining or a great substitution for corned beef (usually contains an excessive amount of nitrites) on St. Patrick’s Day.  This roast is great to take along and make terrific leftovers.

  • 4lb grass fed bottom round, chuck roast, or sirloin roast
  • 4-6 cloves garlic, sliced thin
  • 1 cup filtered water
  • 2 bay leaves
  • 1 tablespoon crushed red pepper or ½ cup any spicy peppers, diced or sliced (jalepeno, ancho, habenero, etc)
  • 1 tablespoon oregano
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon sea salt

Preheat the oven to 250 degrees. Use a knife to make slits to put the garlic slices in throughout the roast.  Pour the water into a deep baking dish (make sure the dish is not to large – not much bigger than the roast).  Add the roast and all of the seasonings.  Cover and bake for 2 hours – basting every 30 minutes.

Remove the beef and let it rest for 15-20 minutes.  Using a very sharp knife, cut the beef into very thin slices.

Skim the excess grease from the liquid in the pan and place the sliced beef back in the spicy broth.  Let sit for 15 minutes to let the meat absorb the juice.

SLOW COOKER OPTION:  Combine all ingredients in the slow cooker.  Set the slow cooker to low and cook until the beef is fork tender; about 9 hours.

Carefully remove the beef from the slow cooker, slice thin, remove excess grease and replace meat into the broth.

Kimberly RobertoLeave a comment

American Chop Suey

American Chop Suey is also known as American Goulash.  My mother and mother-in-law both made it for us as kids.  I think it may be a “northern thing” because I never really see it here in the south.  It could also be that it was just a “70’s thing” because, come to think of it, I never see anyone making it anymore.  I have updated it to a healthier version by using quinoa instead of the traditional elbow macaroni.

It is a very adaptable recipe, very inexpensive, and is a crowd pleaser for sure.  You can serve it with some fresh grated parmesan cheese.   There is no picture here because it was gone for me to fast to photograph it.

1 pound grass fed ground beef
1 medium onion finely chopped or grated
1 medium organic red bell pepper chopped, optional
1 tbsp garlic minced
1/2 teaspoon Paprika
1 teaspoon garlic salt
1/4 teaspoon pepper
1 15-oz can crushed organic tomatoes
1 15-oz can organic diced tomatoes undrained, optional
2 cups cooked quinoa
1/2 c organic celery chopped
1 Tbsp xylitol or spoonable stevia
2 Tbsp grapeseed oil

In a large frying pan, heat oil. Brown the meat and remove. Sauté the vegetables until the onion is soft. Return the browned meat to the pan and add remaining ingredients. Cover and simmer for 20-25 minutes.  Serve over cooked quinoa and top with grated parmesan if desired.

Kimberly RobertoLeave a comment

Super Easy Chicken Stir Fry

1 lb Organic Chicken Breasts, cut into chunks

½ cup Liquid Aminos

1-2 tbsp Fresh Grated Ginger

Fresh Chopped Veggies – anything goes

OPTIONAL:  Brown Rice (Core Plan Only – not Advanced Plan Approved)

Marinate the chicken in the aminos and ginger for 10 min – overnight

Heat 1-2 tbsp coconut oil in a large skillet

When pan is hot, add chicken and cook until no longer pink in the middle – when you add to the pan, do not stir until browned on the bottom.  Add more liquid aminos if desired.

In a separate pan, heat 1-2 tbsp coconut oil and cook veggies.  Add liquid aminos if desired.

Kimberly RobertoLeave a comment

Mediterranean Meatballs

I am always looking for new meatball recipes because they are easy to make ahead, kids love them, and they are great for a crowd.  Here is another recipe I tried that was family approved.

Mediterranean Meatballs modified from American GrassFed Beef

2 lbs             grassfed ground beef or ground turkey

1/2 C             finely chopped black olives

1/3 c             finely chopped onions

1 t                 garlic

1/2 c              finely chopped fresh parsley

1                      organic egg

1/3 C              sprouted bread crumbs (just lightly toast sprouted bread and process into crumbs) or cooked quinoa

1/2 t              sea salt

1/2 t             freshly ground black pepper

2 T              grape seed oil

1 can           organic tomato sauce (Check label – NO SUGAR)

Mix all ingredients in a bowl. Form 1 1/2 – 2″ meatballs. Brown in grape seed oil over medium heat. Place meatballs in covered baking dish. Pour prepared tomato sauce over meatballs. Bake in 350 degree oven 20 minutes. Serve over wilted spinach.

Kimberly RobertoLeave a comment

Homemade Grass Fed Beef Sausage

Sausage is one of the biggest pitfalls of the Standard American Diet and unfortunately, it is one of the most popular.  Pork itself is a bad idea because of it’s high levels of toxins and the fact that it is highly acidic.   The pork is then coupled with nitrites, preservatives, and additives to make what we know as sausage.  The World Cancer Research Fund’s report, Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective (2007) warned people that processed meat is dangerous.  The report went as far as to say that processed meats are too dangerous for human consumption and should be avoided FOR LIFE!  The chemicals in these types of meats are known to cause many types of cancer and are just to detrimental to health.  See the report here  http://www.dietandcancerreport.org/

So, if you love sausage but have been scared by the above information, here is a perfect replacement that not only tastes great but is healthy!

Homemade Grass Fed Beef Sausage

makes 16 patties

2 pounds grass fed beef
2 tsp sea salt
2 tsp black pepper
1 tsp sage leaves
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
1/4 tsp ground coriander

Shape into patties and cook on low-med heat until done.  These can also be frozen for a quick breakfast later on.

Kimberly RobertoLeave a comment

Black Bean Meatballs w/ Cilantro Sauce

Although black beans must be eaten in moderation for the Advanced Plan, these are a nice change of pace.  These are perfectly acceptable for the Core Plan.  Black beans are great because they are high in protein and fiber and contain a healthy dose of magnesium, potassium and folate.

      • 2 cups canned black beans, drained and rinsed (Organic is best)
      • 1 lb grass fed ground beef. (FOR VEGETARIAN OPTION: use 8 ounces chopped mushrooms + 1/2 cup almond flour)
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon dried oregano
    • 2 cloves garlic, minced or crushed
    • 1 organic egg
    • 2 teaspoons lime juice
    • 1-2 medium organic green or red bell peppers (remember, bell peppers are on the “dirty dozen list”
    • 1 onion, sliced
    • 1 avocado, peeled and chopped
    • 1 organic tomato, diced

    Serve with:  Creamy Cilantro Sauce

    • 1 cup plain organic yogurt (best if drained)
    • 4 tablespoons fresh cilantro, chopped
    • 1 teaspoon lime juice
    • sea salt/pepper to taste

    Preheat the oven to 425 degrees.  Pulse beans in a food processor or mash them with a fork or potato masher.  You want them a bit chunky.  Mix the beans with the beef, chili, cumin, oregano, garlic, egg, and lime juice.  Roll into 1″ balls and place on a lightly greased (use coconut oil) baking sheet (lined with parchment or silicone liner if desired).

    Meanwhile, sautee the onions and peppers until slightly cooked but still crisp.  Blend the cilantro sauce ingredients together.

    You can eat these atop the pepper/onion mixture and dip into the sauce OR wrap everything in a sturdy piece of lettuce.  Bibb lettuce works well.

Kimberly RobertoLeave a comment