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Beef and Beans
Beef and beans1 bag of dried black beans
1 tsp cumin
2 tsp salt
1 chopped onion
1 pound of ground chuck or ground turkey
2 tsp cumin
2 tsp salt
2 tsp chili powder
2 fresh minced garlic cloves
Soak beans in water overnight (lots of water). Drain and rinse beans, cook in fresh water for about 2 hours. Drain beans, add salt and cumin. Sauté onion in oil (peanut or olive). Brown meat, add cumin, salt, BAM and garlic near the end. Combine beans, onions and meat in a large pan.Enjoy on its own as a main dish, eat in lettuce wraps, try it on rice or on salad! Also great as cabbage rolls with more tomato sauce or in stuffed peppers!
1 large can of tomato juice (46 oz)(NOT from concentrate)
1 chopped onion
1 diced red pepper
1 ground chuck roast (about 2-3 pounds of ground beef)
1 tbsp. cumin
2 tsp. salt
½ tsp. cayenne (optional)
6 diced roma tomatoes (or the equivalent of any fresh tomatoes)
Pour tomato sauce, onion and red pepper into a large saucepan. Boil down to about half the amount of liquid (30 minutes or so). During this time, brown the beef. At the end of the browning, add cumin, salt and cayenne to the beef. Add the beef to the boiled down tomato juice, stir well. Taste and add salt if necessary. Add chopped tomatoes and serve. Also good on rice!This is also quite good with chopped chicken instead of or in addition to the ground meat. Or try ground turkey. This recipe doubles well, and is great for crowds. Try serving it with mock cornbread.
Pizza (regular and fruit)
1 1/2 cups almond flour
1/2 tsp salt
1 tsp oregano
1 tsp basil
olive or peanut oil
Mix almond flour, eggs, salt and spices make 8 small crusts. Line 2 cookie sheets with parchment paper, and make 4 puddles of oil on each sheet (about 2 tbsp per puddle). Plop down a cookie sized dollop in each puddle. Dip fingers in the oil and pat out the dough with fingers to make a thin crust 4-5 inches in diameter (you'll need a lot of oil on your fingers - this stuff is sticky!). Then bake at 350 for 15 minutes or until lightly brown. You can then store them in the fridge or freezer.
use olive oil to make crusts, after cooking crust, add tomato sauce with basil and oregano, veggies, meat, whatever (browned turkey or beef, broccoli, squash, onions, etc – roasted garlic is awesome – cut off the top of a garlic bulb, sprinkle with olive oil, wrap the bulb in tin foil, leaving the cut top open. Cook at 350 for about 30 minutes, squeeze out cloves, slice). You can precook veggies if you want, or just add them raw. Cook at 350 for 15 minutes.
For fruit pizza:
use peanut oil to make crusts. After cooking crust, add nut butter. Chop fruit and add on top. You can drizzle honey for a sweet topping if you'd like. I've never done this, but I think you could add fruit, drizzle with honey and lime, then add whipped egg whites on top - you could cook until the egg white was slightly browned, then serve. Hm. Maybe I'll have to try that soon!
1 boneless eye-round roast (3 1/2 to 4 lbs)
4 tsp salt
2 tsp oil plus 1 tbsp
2 tsp ground black pepper
Coat in salt, wrap up and place in fridge for 18-24 hours. Adjust oven rack to middle position and heat to 225 degrees. Rub roast with 2 tsp oil and sprinkle on pepper. Heat remaining oil in a pan and sear roast on all sides until browned. Transfer roast to wire rack in a baking pan. Roast until meat thermometer in center registers 115 for medium-rare (1 1/4 to 1 3/4 hours) or 125 degrees for medium. Turn off oven (do not open door!). and wait until roast is 130 for medium rare or 140 for medium (about 30 minutes). Slice and serve.
Serve on crepes - recipe is on the breakfast page.
1 green pepper, diced
1 red bell pepper, diced
1 onion, diced
1 46oz can tomato juice
2-3 tbsp chili powder
1-2 tsp salt
2 tbsp sucanat
Bring tomato juice to a boil in a large saute pan. Add peppers, onions, 2 tbsp chili powder, 1 tsp salt. Boil until thickened to sauce consistency. Brown meat (add 1 tsp salt and 1 tbsp chili powder while browning if you like). Add meat to sauce, serve on crepes. YUM!
This is not really a recipe, more of idea. We stir fry often. We stir fry a protein with an oil, sometimes in a marinade, and set it aside. Then we stir fry veggies, add seasoning, and eat. Sometimes we eat the protein on the veggies, sometimes we put it all on top of finely chopped raw cabbage. Chris eats it on brown rice. Yum!
Chicken, beef, seafood, whatever.
Anything goes! Start with veggies that need a lot of time, then go to others. Sometimes we lightly steam broccoli, then add it near the end so that it does not burn. It is great with veggies cut in large hunks. For another time, try cutting everything in tiny cubes - they will all cook in similar times. Try onions, garlic, cauliflower, broccoli, squash, peppers, or anything else you have in the fridge!
Ginger, coconut oil, lime and cayenne
vinegar, crushed garlic, honey and oil
ancho powder (not chili powder, which can contain gluten), cumin, lemon and oil
salt, pepper and fresh basil (add the chopped basil on top after cooking is finished)
put stir fried veggies and meat in a casserole dish, add fresh tomatoes and tomato sauce, sprinkle on basil and oregano, bake in the oven.whatever else you think of!