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Skirt Steak with Cabbage & Apple Slaw

Skirt Steak with Cabbage & Apple Slaw

September 15th, 2016 | Beef, Recipes

Prep time: 24 hours* (overnight marinade)

Servings: 4

Ingredients

  • 1 1⁄2 lbs. skirt steak, trimmed

 

Marinade:

  • 1⁄2 cup cilantro, packed
  • 1⁄2 red onion
  • 1 red pepper, seeded 1 clove garlic
  • 2 limes, juiced
  • 1 tablespoon coconut or olive oil
  • 1⁄4 teaspoon Chile powder
  • 2 teaspoons Dijon mustard

 

Slaw:

  • 1 small red cabbage, cored and sliced thin
  • 4 scallions, diced
  • 2 carrots, shredded
  • 1⁄2 cup fresh salsa
  • 1 green apple, thinly sliced
  • 1⁄2 cup nuts, chopped

 

Instructions

Combine the ingredients for the marinade into a high-powered blender or food processor and combine until smooth. Place the flank steak in a dish with a lid and add the marinade. Put in the fridge overnight.

The next day: Turn the broiler on high, cook the steak in the oven, about 4 minutes per side or until desired doneness. Remove and allow to sit for 5 minutes before slicing it. Make the slaw while the steak is cooking/resting. To make the slaw add all ingredients to a bowl and stir to combine. Serve flank steak with slaw. Enjoy!

 

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Sirloin Tip Roast

Sirloin Tip Roast

September 9th, 2016 | Beef, Recipes

Servings: 4

Ingredients

  • 1 to 1.5lb beef roast (approx.)
  • coconut oil
  • seasonings of choice (oregano, cayenne, onion, garlic, paprika, etc.)
  • greens of choice

Instructions

Preheat oven to 425 degrees F. Remove the meat from the fridge and allow to sit at room temperature for 30 minutes if you have time. Rub the meat with a little bit of oil and season to taste.

OPTION to sear the meat in a skillet before placing it into the oven. In an oven-safe skillet over medium-high heat, add a drizzle of coconut oil or butter. Allow the pan to heat up a couple of minutes before adding the meat to the pan, cooking about 2 minutes per side.

Place the skillet in the oven – bake approximately 16 minutes per lb; 24 minutes for 1.5 lb roast. Serve over greens of choice.

 

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Sausage Apple Cabbage Stir-Fry

Sausage Apple Cabbage Stir-Fry

August 31st, 2016 | Beef, Pork, Recipes


Ingredients

  • 1/2 head of purple cabbage
  • 1 chopped apple
  • 2-3 TBSP fresh thyme (chopped)
  • 1-2 large leeks (use white part and slice thinly)
  • 3 TBSP apple cider vinegar
  • sea salt
  • 4 TBSP coconut oil
  • 1 package or 4 grass-fed beef or pasture-raised pork sausage links

 

Instructions

Melt about 3 TBSP of coconut oil in Dutch oven or large skillet.  Sauté leeks in melted fat until translucent. Add in thinly sliced purple cabbage and stir.  Toss in the thyme, apple cider vinegar, and a bit of sea salt.  Continue cooking until cabbage is tender (this may take a bit).  I used a Dutch oven and closed the lid in between stirs which will help cook the cabbage faster.

While cabbage is cooking, cook sausages on the stove top in remaining TBSP of fat.  Turn sausages as they cook.  Different sausages will take different times to cook but ours took about 5-7 min.  Remove sausages to a plate and let them cool.  Add in the chopped apples to the cabbage and let it cook a bit longer.  Slice the sausages thinly and throw into apple and cabbage mixture. Stir to combine.

Serve and enjoy!!

 

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Crockpot Brisket Tacos

Crockpot Brisket Tacos

August 29th, 2016 | Beef, Recipes

Ingredients

  • 3-5 lbs grass fed beef brisket (plan on ½lb. per person before cooked)
  • 1 rough chopped onion
  • 6-8 diced cloves of garlic
  • 2 cups beef broth – ideally homemade and/or organic
  • cabbage leaves or romaine lettuce for taco wraps
  • 2 tbsp sea salt
  • 2 tbsp freshly ground cumin
  • 2 tbsp freshly ground coriander
  • 1 tbsp ground turmeric
  • 2 tbsp chili powder or powder of your favorite chili (chipotle or ancho is great) or 4-5 ancho chills

 

Instructions

Mix all spices together into spice rub and rub all over meat. Place brisket in crock pot and place onions and garlic around brisket. Add broth.  Set on low to cook and cook for about 4-6 hours or until it is falling apart tender. Do not overcook or you will lose the flavor. Once tender, remove from crock pot and slice against the grain on a cutting board.

Place back inside crockpot to keep warm in juices.  (I used a chuck roast and I did not have to cut it up… it was already falling apart). Serve in cabbage wraps or romaine lettuce wraps. Serve with taco fixins’ such as salsa, cilantro, guacamole, tomatoes, and bell peppers.

Enjoy!
Recipe by Amanda Love

 

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B.O.O.S.K.A

B.O.O.S.K.A.

August 8th, 2016 | Beef, Recipes

 

Ingredients

  • 1 lb ground beef
  • 1 large onion (sliced thin)
  • 2 Tbsp coconut oil
  • 1/2 Tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 Tbsp turmeric powder
  • 1 Tbsp dried oregano
  • 1/2 to 1 Tbsp garlic powder
  • sea salt and black pepper to taste
  • 1 bunch of kale chopped
  • 1 jar green olives (about a 1 cup sliced thin)
  • 3 sweet potatoes (cooked and mashed)
  • 1 ripe avocado (cut into chunks)

 

Instructions

In a large skillet brown the ground beef in coconut oil.  Add the sliced onions and sauté until they are tender.  Add all of the spices and mix well.  Add the kale and green olives, cover and continue cooking until kale is wilted down and tender (about 5 minutes). Salt and pepper to taste.  Serve over mashed sweet potatoes.  Add cubed avocado chunks on top.

Enjoy!

 

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Sirloin Tip Roast_FINAL

RECIPE: Sirloin Tip Roast

April 8th, 2016 | Beef, Eating, Recipes
Photo by Julianne Schapery

Servings: 4

Ingredients

  • 1 to 1.5lb grass-fed beef roast
  • coconut oil
  • seasonings of choice (oregano, cayenne, onion, garlic, paprika, etc.)
  • greens of choice

Instructions

Preheat oven to 425 degrees F. Remove the meat from the fridge and allow to sit at room temperature for 30 minutes if you have time. Rub the meat with a little bit of oil and season to taste.

OPTION to sear the meat in a skillet before placing it into the oven. In an oven-safe skillet over medium-high heat, add a drizzle of coconut oil or butter. Allow the pan to heat up a couple of minutes before adding the meat to the pan, cooking about 2 minutes per side.

Place the skillet in the oven – bake approximately 16 minutes per lb; 24 minutes for 1.5lb roast. Serve over greens of choice.

Ginger Cilantro Beef Tongue Salad

Paleo Ginger Cilantro Beef Tongue Salad

April 7th, 2014 | Beef, featured

I can just see your face now… furrowed brow, squinted eyes, and a crinkled nose. Beef Tongue? Eeeeeeek!

I made beef tongue for the first time today and I feel so empowered right now!

I feel like after this, I can make anything! Until the past year or two, I’d say that I was primarily a filet mignon type of gal, and the mere thought of animal parts such as tongue, tail, heart, etc. would freak me out.

You can EAT a cow’s tongue? I couldn’t even fathom…

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finished steak rosemary

Sexy Time Steak via Tim Ferriss and the 4 Hour Chef

August 23rd, 2013 | Beef, Gluten Free, Primal, Recipes

For many years I’ve been in search of the perfect steak recipe that can be made at home, and I thought I was pretty close to nailing it… That is until I read this recipe from Tim Ferriss in his latest book, The 4 Hour Chef.

You don’t need a grill, the prep and cooking process are easy, and when done right this is likely to turn out the best steak you’ve ever eaten.

The one major change I made from Ferris’s recipe is he calls for grapeseed oil, which we don’t recommend, and you can read why here in our post detailing the use of oils.

Ingredients:
1 Rib Eye, 1-1.5” thick, grass fed ideally
Salt & pepper
1 clove garlic
Grass fed butter
1 package fresh rosemary sprigs Keep Reading…

New Puerto Rican Beef (GF/DF/Paleo)

Puerto Rican Beef (GF/DF/Paleo)

January 10th, 2013 | Beef, featured, Recipes

This is one of our favorite “go-to” meals that we adapted to make nightshade-free. It is delicious, easy and very filling… with all that goodness piled on a bed of sweet potato! This dish makes great left-overs. It’s a nice meal to make for a big family or if you have to feed quite a few people… just double it. We make it often when we have friends over. Hope you enjoy!!

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Sirloin Steak with Chimichurri

Sirloin Steak with Chimichurri

October 16th, 2012 | Beef, Recipes

Here is a main course that can be prepared pretty quickly, is nutrient-dense and tastes amazing! Chimichurri can be made many different ways, but here is a great option that packs lots of flavor and health benefits. Cilantro is naturally cleansing and is used to clear heavy metals and other toxic substances from the body. Parsley is loaded with healthy nutrients, such as vitamin K, folic acid and vitamin C. Raw garlic is beneficial for immune health and fighting infections. It also has anti-cancer and heart healthy compounds. Wow!! Lots of good stuff in this delicious topping! We hope you enjoy!

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