Beef Stir-Fry
1/4 cup tamari/soy sauce 1 pound grass-fed minute steak or stew meat, sliced into bite sized chunks 1 – 2 TBSP coconut oil 3 – 5 cups assorted, seasonal, vegetables, chopped if necessary (our favorites for this type of dish are carrots, onions, bamboo shoots, zucchini, peppers) 1 – 2 cups beef broth (optional) Marinate the steak in half the tamari (2 TBSP) for 15 mins. Prep the veggies while the steak is marinating. Heat oil in pan, then brown marinated steak on all sides. Remove steak from pan and set aside. Add vegetables to the pan (onions/carrots first, then softer...
Read MoreGarlic Herb Steaks in Bourbon Pan Sauce
For The Steaks: 2 grass-fed steaks, approx 1 inch thick (T-bone, porterhouse, top blade, filet mignon, NY strip, rib eye) 3 TBSP garlic-herb-rub (see below) 2 TBSP coconut oil 2 TBSP butter or ghee 1/2 cup bourbon Garlic-Herb-Rub: 2 TBSPs dried oregano 1 TBSP dried thyme 1 TBSP dried rosemary 2 & 1/4 tsps pure salt (or 1 & 1/2 TBSP coarse salt) 2 tsps garlic powder 2 tsps ground black pepper 1 tsp ground fennel Combine the garlic-herb rub ingredients, and generously coat both sides of each steak (use your fingers and press firmly) (store extra seasoning mix in a sealed container for...
Read MoreMinute Steak w/ Mushrooms & Onions
2 TBSP coconut oil, butter, or ghee 1 large onion 6 oz mushrooms of choice, washed & sliced 1 pound grass-fed minute steaks, roughly chopped pure salt and pepper to taste 2 TBSP Worchestershire sauce Saute onion in oil or butter until softened and lightly browned, about 7 mins. Add mushrooms and saute for 2 – 3 minutes longer. Remove vegetables from pan and add steak. Sprinkle with salt and pepper, and saute until browned on all sides, 4 – 6 minutes. Stir in Worchestershire sauce. Add vegetables back to the pan and saute just a few minutes, until heated...
Read MoreItalian Wedding Soup
24 – 40 cooked meatballs (depending on how many people you’re serving) 2 TBSP butter, ghee, or coconut oil 1 cup onion, diced 1 – 2 large cloves of garlic, minced or crushed 3 large carrots, diced (at least 1 cup or more) 2 stalks celery, diced (approx 3/4 cup) 10 cups broth (chicken, beef, or vegetable) 1/2 cup dry white wine (optional) 12 oz baby spinach pure salt and freshly ground black pepper to taste freshly grated parmesan cheese (optional) Make meatballs. Heat butter or oil over medium heat in a large soup pot. Add onion, garlic, carrot and celery, and saute for...
Read MoreMeatball Parmesan
FOR THE MEATBALLS: 1 free range egg, lightly beaten 1 pound grass-fed ground beef 1/2 cup high quality breadcrumbs (see below for alternatives) 2 tsps dried minced onion (or 2 TBSP finely chopped fresh onion) 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp pure salt 1/2 tsp Worcestershire sauce 2 TBSP butter, ghee, or coconut oil 2 cups (give or take) high-quality marinara sauce (recipe below) Fresh mozzarella cheese to taste Prepare marinara sauce if using homemade (see below) and keep warm on stove. Lightly beat the egg in a bowl large enough to hold...
Read MoreChicken or Beef Broth
Homemade broth – one of the most nourishing foods there is! 5 – 6 pounds animal bones and parts (see notes below) 5 – 6 quarts filtered water (1 qt for every 1 lb animal parts) 2 TBSP apple cider vinegar (or 3 TBSP orange juice) onion, carrots, potatoes (optional) Place animal parts in a large stock pot. Cover with appropriate amount of water. Add vinegar (or juice) and any optional vegetables for flavor if desired. Cover pot and bring to boil. Skim away and discard thick residue that rises to the top (see photo below). Simmer over low heat partially covered for at least 5...
Read MoreCream of Mushroom Meatloaf
3 TBSP butter, ghee, or coconut oil 1/4 pound fresh shiitake, crimini or portobello mushrooms, finely chopped 1 medium onion, peeled and finely chopped 1/2 cup high quality cream 1 tsp salt 1/2 tsp freshly ground black pepper 1/3 cup high quality bread crumbs 1 pound grass-fed ground beef 1 egg, slightly beaten freshly grated cheese of choice (enough to cover the top of the meatloaf) Preheat the oven to 400. Heat the butter or oil in a saute pan over medium heat. When hot, add the mushrooms and onions, and cook, stirring occasionally, until the mushrooms have browned and shrunk –...
Read MoreSavory Beef Stew
2 – 4 TBSP coconut oil 1 & 1/2 to 2 pounds grass-fed stew beef 1 TBSP chili powder 1/4 tsp chipotle powder (optional) 1 tsp salt 1/4 tsp black pepper 1 large onion, sliced as thin or thick as you like 1 lb carrots, coarsely chopped (3 – 5 depending on size) 1/2 lb parsnips (or turnip), coarsely chopped (1 – 3 depending on size) 2 cups beef stock 1 TBSP Worcestershire sauce 2 tsps dried thyme 3 bay leaves Heat the oil over medium heat in a large stock pot. Add the meat, chili powder, chipotle powder, salt, and pepper. Brown the meat on all sides (5 – 8 mins),...
Read MoreGrass Fed Beef Chili (bean free)
2 TBSP coconut oil 1 pound grass-fed ground beef 2 cloves garlic, minced or crushed 1 large onion, chopped 2 TBSP chili powder 1 tsp dried oregano 1 tsp ground cumin 1 tsp hot sauce or 1/4 tsp chipotle pepper powder (optional) 1 (28 ounce) package crushed, chopped, or strained tomatoes 1/4 cup Worcestershire sauce Heat the coconut oil in a stock pot or large Dutch oven over medium heat & crumble in the ground beef. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Stir in the chili powder, oregano, cumin and chipotle powder (or hot sauce). Stir in...
Read MoreFiesta Beef Casserole
FOR MY VEGETARIAN FOLLOWERS: While my diet has been evolving, yours may not be! I don’t want to bore you with too many meaty recipes, but please be aware that I do have quite a bit of catching up to do to even out the vegetarian slant of this website (as it no longer accurately represents my current eating habits and nutritional philosophy). That said, I still have plenty of non-meat recipes to post, and will try to include them along side the meaty ones as much as possible (there will be one such, very delicious post directly following this one). From a nutritional...
Read MoreEnds Meat
OK, this isn’t a real recipe, but laughter is good nutrition too, so I thought I’d share a quickie…… 1977 – Mrs. Marshall’s third-grade class: I received my graded essay back with only three spelling mistakes (which was pretty good for me). As I turned the pages to see where I lost points… Oh wow – I realized Mrs. Marshall had actually made a mistake! One of the words she had marked with a big red check was definitely spelled correctly. Just as I started to raise my hand to point this out, in an instant, my cheeks turned bright red,...
Read MoreCalifornia Pot Roast
one 4 – 5 lb roast (chuck, rump, or round roast) 1 TBSP pure salt 2 tsps freshly ground black pepper 3 TBSP coconut oil 1/2 cup water 2 cups tomato sauce, fresh or packaged 1 onion, coarsely chopped 2 cloves garlic, minced 2 TBSP natural, brown sugar (optional) 1/2 tsp dry mustard 1/4 cup fresh lemon juice 1/4 cup apple cider vinegar 1/4 cup high quality ketchup (no high fructose corn syrup!) 1 TBSP Worcestershire sauce Combine the salt and pepper and rub into the roast. Heat the coconut oil in a large skillet over medium-high heat, and brown the roast, about 3 mins per side. Place...
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