Tag Archives: grain free

Beefy Soup

So many vegetables!

So many vegetables! I could just eat them raw.

I’ve been super lucky throughout my pregnancy. I’ve been very healthy through most of it. I’ve only had cravings for healthy food, mostly broccoli. I’ve been working on stocking up some pre made food for after I have my baby. I wanted to make something that would be great from before baby and recovery after baby. This soup is made with marrow bone broth and ox tail, along with a whole host of amazing vegetables. The extra iron and vitamins in the soup will really be beneficial for  any woman but especially the post labor woman in your life. After I made it I realized that I just and to have tomatoes! So I went back and added a few can of diced tomatoes, and some tomato paste. It really kicked up the heartiness of the soup. However, I don’t have any pictures of beefy soup 2.0 so just imagine how great it looks!

 

Beefy Soup

Bone Marrow Broth – go here for that recipe

7 ox tail pieces (give or take your own preferences)

1 medium onion diced

2 red bell peppers diced (about 2-2.5 cups for the next four ingredients)

1 small butternut squash diced

4-5 stalks of diced celery

4-5 carrots diced

a head of garlic chopped (yes a head, it’s recovery soup! garlic is good for that)

1.5 heads of kale ripped up.

1 tbsp black pepper

1 tsp hot peppers or cayenne (remember, recovery)

1 tsp parsley

1/2 tsp thyme

1/2 tsp smoky paprika

1/4 tsp majoram

1/4 tsp savory

(2-3 cans of diced tomatoes and 2 cans of tomato paste)

 

meat, meat, meat, yummy meat

Frist brown your meat in a very large stock pot. Everything will be going into this pot eventually so make sure it’s big. I like to brown the meat because it adds a lovely depth to the flavor. These ox tails had a thick side of fat, so I started with that side first to render some fat to cook them in. See? I’m smart. Brown all sides, and set aside.

this is where delicious starts

This is where the magic starts. The bottom of the pan will have all sorts of meat and fat stuck to it. By cooking the onions, the moisture will help loosen up that deliciousness, giving that depth I was talking about. Cook onions until they are starting to become translucent. Note they are not actually browning, that’s the good stuff stuck in the pan adhering now to the onions. Lucky onions.

so pretty

When your onions are soft, add the squash and the red peppers. Keep temperature at medium high and occasionally stir vegetables. Cook for about 4 minutes.

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Add in carrots and celery. Continue cooking for another 5 minutes.

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Add seasonings, meat, and broth. Look at all that dark rich goodness! Bring soup to a slow boil for about 15 minutes. Add in kale for last two minutes. You can also skip the boiling and cook on low for about an hour. When all the vegetables are soft and your meat is cooked through your soup is done. Now I said above that I decided this soup would be even better with tomatoes. I wish I thought of that first! Add about 2-3 cans of diced tomatoes and two cans of tomato paste when you add in your broth. It gives it a great rich color and really ups the flavor. But this soup was delicious just as it was, but even better with the tomatoes. I left the meat on the bones. It’s a preference thing. If you’d rather not have bones in your soup you can remove the meat after you boil it.

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beefy soup

This makes a ton of soup. I planned on that because I wanted to freeze a bunch for post baby meals. This is a great fall/winter soup that’s super hearty and would make a great gift for a friend in need of a bit of an immune boost.

 

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Summer Slaw Salad

Who’s excited for grilling, sunshine, and fireworks? I am. This is light and refreshing alternative to coleslaw that will go great with your celebratory BBQ tomorrow.

Summer Slaw Salad

1/2 head of cabbage sliced thin (~2 1/2 cups)

1/2 large zucchini peeled with a julienne peeler (my zucchini are enormous so you might want to use 2 small zucchini)

6 sweet mini peppers sliced thin

4 green onions sliced

3 garlic cloves minced

1 jalapeno minced

3 tbsp of rice wine vinegar

2 tsp of sesame oil

A few sprinkles of toasted sesame seeds

Mix everything in a bowl.

Just before serving sprinkle the seeds on top reserve these if you plan on refrigerating it over night. I made this the day before so the flavors would meld together by tomorrow.

Happy 4th of July everyone! Have a save and lovely holiday. If you are working tomorrow, thank you. We couldn’t do it without you.


Gyros

My friend Brittany over at B-ing paleo fabulous and I had a friendly little cook off for a going away party. Two of our friends are moving to Georgia to open up their own crossfit gym and they had a surprise going away party. Brian had said he wanted gyros. I thought it would be fun to bring these to surprise them and see our two takes on the gyro, Brittany agreed.

These are my gyros that I brought to the party. Brittany’s gyros are here on her site. We got to the party late so I didn’t get to try hers but they looked really good. She went with the authentic lamb meat. I used a combination of beef and pork. She did a pulled meat and I tried to go with ground meat on a rotisserie.

Brian was of course very diplomatic and said they were both great. So we may never know who won. It was; however, fun, challenging, and delicious. I think we might have to pair up again to try something else exciting Brittany makes such good food that she’s a good motivator.

Gyros

2.5 lbs of beef

.5 lbs of pork jowl (pretty much bacon)

1 onion finely processed and drained

1 tbsp of fresh thyme

1tbsp of fresh rosemary

1 tbsp of parsley

1 tsp of marjoram

1 tsp of red pepper

1 tsp kosher salt

1 tsp black pepper

7 cloves of garlic

juice of one lemon

Tzaziki Sauce

1 can of coconut milk

¼ red onion

1 tbsp fresh mint

4 garlic cloves

juice of one lemon

To me authentic gyros are the kind that are ground and cooked over an open rotisserie. Then when you want some you shave off some meat and add fresh veggies, feta, and tzaziki sauce. So that is what I tried to do here. After some research into how to achieve this method I set forth. I blended all the ingredients until it was a paste.

Then I tightly wrapped the meat in plastic wrap.

It was kind of like twisting a candy wrapper to get it tight.

Then I placed a heavy cook book on top of that.

The point of all this is to make a tight compact loaf that you can then skewer and rotisserie. I refrigerated my meat loaf over night to let the flavors meld and to squish the daylights out of it. The next morning I skewered the meat and placed it in my rotisserie.

T had very pessimistic views about the meat staying on the skewer. I had my fingers crossed. I mean it worked for Alton Brown! But, T was correct. It fell off after a few minutes of cooking.

So I left it on the tray and let it cook for 1.5 hours at 350 until cooked through.

When it was done I sliced it thin. Traditionally you’d eat this with pita bread. I went with romaine lettuce to keep it primal.

To assemble you take a leaf of romaine, some slices of meat, red onion sliced thin, tomatoes, cucumbers, feta crumbles (omit if you are paleo), and the tzaziki sauce (traditionally a yogurt based dressing but again, I wanted to keep it as paleo as possible). Here is Brian enjoying his second gyro of the day. I was really happy with the final product. I think it had all the flavors that I was looking for in a gyro. Next time I might try to just cook it in a loaf pan.

Brian and Sabrina we will miss you and wish you the best of luck in Savannah!


Paleo Buns

This recipe has been around a few times before but in case you haven’t seen it before, behold…

Paleo Bread

1/4 cup almond flour

2 tbsp flax meal

1/2 tsp baking powder

1/2 tsp fat

1 egg

salt

 

Mix all ingredients. Oil a baking dish and our batter in. Bake at 350 until golden brown and a toothpick comes out clean. Approximately 20 minutes.

What come out very closely resembles bread. I tried to build a grand hamburger on this bad boy and it couldn’t stand up to the test. However, I have used this recipe for breakfast sandwiches on a smaller scale and they were amazing. So if you are craving bread this is quick to make and is pretty spot on.