Looking for a crockpot favorite? This recipe is SOO simple and tastes amazing. You know those easy "go-to" meals you always seem to have up your sleeve for a "just in case" night? Well this is one of them! Dig in!Read More
This tasty weeknight meal can be prepped ahead and can be cooked in under 20-30 minutes! Even though it seems "fancy" it really is super easy with a few simple tips!
Tip #1: While your oven is pre-heating, wash the bell peppers, slice off their heads and slice in half. Put on a roasting pan face up (this makes them start to get a little tender before you cook them full on).
Tip #2: While oven is pre-heating, use Pre-chopped garlic, on a skillet over medium heat with olive oil. Add onion and then crumble over the beef mixture.
Tip #3: Make triple the amount of beef you would think to make! Why? You can make double or triple the recipe and freeze your stuffed peppers!! I put 2 halves in a tupperware and brought them to work the next day. The day after, I had Dan pop them in the oven to re-heat for toasty dinner leftovers.
Grass-Fed Beef Stuffed Peppers
- 1# Grass-fed beef
- 1 pint mushrooms
- 1/2 yellow onion
- 1/2 Tbsp garlic
- 3-4 Red Bell Peppers
- Optional: Marinara Sauce, Cheese, Basil/Cilantro to garnish
- Pre-Heat oven to 350 F. Wash bell peppers and remove top part, slice in half. Place face up in the oven while pre-heating.
- Mince mushrooms in food processor (or dice up well)
- Saute onion and garlic with olive oil over medium heat for about 3 minutes.
- Add beef and continue to cook until brown (drain off any excess grease).
- Add mushrooms to the mixture.
This easy mediterranean style dish is a weeknight favorite that takes under 5 minutes to prepare and less than 20 minutes to cook. It's got lots of delicious flavors from garlic, kalamata olives, and roasted cherry tomatoes.Read More
This delicious soup is one of the easiest soups you've ever made. Just 3 oz. of muscles has 20 g of protein and over 300%. Try this warming recipe any time of the year, for a tasty seafood dinner meal rich in B vitamins, protein, and healthful nutrition.
Here is an EASY protein option that you can make and have on hand all week using one of the most versatile plant proteins – beans! I love it as a snack or on top of lettuce for a salad. Couldn't be more refreshing and filling too!Read More
It’s a great source of fiber and protein due to the quinoa and lentils, but it’s also got some bioflavonoids from the parsley and a natural sweetness and antimicrobial properties from the sautéed onion, garlic and mushroom mix. I do love my spice, and adding in a bit of hot sauce and cumin adds the touch that you need. These patties hold together well and worked great on the skillet to bake until crispy - oh la la so delicious and nutritious!Read More
Chicken can get boring, so why not spice it up when it comes to the taste, texture, and even how you use it? Most people think chicken salad is just chopped chicken with mayo, but this recipe gives chicken salad a whole new meaning!Read More
My clients often share how challenging it is to make healthy work when they travel so often - but I travel too! And that's exactly why I made these today...little to no added sugar but still taste sweet and amazing, perfect moistness, fiber, protein and overall great nutrition.Read More
You have the option to make this meal vegetarian (no beef), or add some extra iron, protein, and CLA (conjugated Linoleic Acids) with a lean grass-fed beef which has been shown to positively help reduce body fat. Get cooking - this one is a family favorite in our house!Read More
Are you looking for a way to get creative in finding new ways to get vegetables to the plate? Sometimes you just have to think outside of the box! CREATIVITY. I see meal time as a game, how can I rid the processed junk in typical American meals and twist them to be more tasty, flavorful, and packed with nutritious benefits!
Try these AMAZING BUN – LESS Burger ideas to get you started!
BURGERS Animal products whether beef, lamb, chicken or poultry are a great source of protein, iron, Zinc and B vitamins… but it’s all in the product that your choosing! I am NOT talking about the processed stuff from cattle who were fed on grain, had poor living conditions, and were pumped with hormones.. not to mention the chemicals added after the slaughter! That stuff is NOT good for you. Some chemicals used in the US are even banned in other countries like ractopamine… is this safe? So what to do....
CHOOSING THE “MEAT”
I rarely eat meat (maybe 1-2x/month), for others once a week may be more realistic. So what should you choose for burgers? Choose 100% Grass-Fed Beef/Lamb/Turkey (aim for 90% Lean, but if it is local, organic & Grass-Fed to be honest, the “lean” may not be as crucial… it’s when we purchase the conventional meat products when you should pay attention to “extra lean” cuts. I dare you, just once, buy the little pricier option at the store and I guarantee you will taste the difference! (When purchasing meat at the counter, compare grass-fed cuts to conventional cuts… see the light vs. dark color? See the marbling (white swirls of fat dispersed)… hmmm… I think I know what one I would choose! Rich red color, 100% Grass Fed Organic for me please! =)
- 1 Lb. 100% Grass-Fed, hormone and antibiotic free, local, organic Beef/Lamb
- 1/2 c chopped yellow onion
- 2 Tbs Fresh Thyme
- 1 Tbs Dried Oregano *(Organic is best for dried herbs as dried spices are usually subjected to irradiation in the processing)
- 1 Tbs Dried Basil *Organic
Directions: Mix all ingredients in bowl, form 4 patties. Drizzle 1 Tbs unrefined organic coconut oil in frying pan (or use a grill) and cook burgers to medium done-ness (should be just slightly pink in the middle)
TRY OUT ONE OF THESE AWESOME BUN-"LESS" OPTIONS:
- POTATO PANCAKE “BUN”
- BOSTON BIBB LETTUCE “BUN”
- PORTOBELLO MUSHROOM CAPS
Ok go try! And don’t forget to add a fresh heirloom summer tomato and sliced avocado to your beautiful bunless burger! Go ahead take a big BITE!=)
Love to hear what you like to do for a “bunless” grain-free burger and what has worked/doesn’t work for you?
POTATO PANCAKE I promise these were AMAZING and totally held up.. I was shocked! Thank you to one of my favorite Paleo cookbooks Practical Paleo by Diane Sanfillipo. I had the guys at the dinner table try it and they approved full thumbs up!
Potato Pancake Recipe
- 3 eggs
- 2 tsp coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 cups shredded sweet potatoes
- Coconut oil for pan frying
Directions:Medium sized bowl beat eggs with coconut flour and spices. Mix in shredded sweet potatoes (use food processor/vitamix/very finely chop) until well combined. Spoon onto skillet and cook about 2-3 min per side. (Recipe from Practical Paleo)
LETTUCE “BUN”– USE BOSTON BIBB LETTUCE *** I have tried many lettuce wraps with Romaine or Kale, but Boston Bibb Lettuce Caps definitely hold up the best!! Use the larger outside leaves to hold your burger up for big bites! =)
PORTOBELLA MUSHROOM CAPS I haven’t made these yet but am dying to try… Grill or bake large portobella mushroom caps at 350 F for about 10 minutes before using for these burgers!