Archives for posts with tag: Meat

Wedding gifts are amazing.

A cast iron dutch oven is a prime example of why wedding gifts are amazing.

O Great Bearded One... or Colin.

So, here’s a quick shout out to our friend Colin who purchased said item in honor of our nuptials! Putting it to use was simple enough. I set out to create a delicious Paleo-fied Shepherd’s Pie. Below are the fruits (or pie) of my labor.

This particular pie was topped with a kabocha squash mash, but you could use any squash (or yam) you have on hand.

Kabocha Shepherd’s Pie

1 1/2 lbs. grass-fed ground beef
1 c. diced eggplant
1/2 bell pepper, diced
3 celery ribs, chopped
1/2 onion, diced
2 shiitake mushrooms, diced
4 whole, peeled tomatoes, chopped
3 cloves garlic, minced
2 tsp. cumin
2 tsp. paprika
1 tsp. pepper
2 tsp. salt
1 tsp. oregano
pinch cayenne

Topping

1/2 onion, caramelized
1 large kabocha squash (about 3 cups of flesh)

  1. Preheat oven to 350
  2. Caramelize onions by slicing thin half moons and cooking on LOW heat for 20 mins or until onions are soft and brown (not brown and crispy). Stir occasionally
  3.  Cut squash in half and take out the seeds. Place face down on a baking sheet and roast for 20-25 mins. Done when skin gives easily when pressed.
  4. Let the squash cool and then scoop out flesh into a food processor.

    mash it up!

  5. Add caramelized onions and some salt and pepper to taste. Blend until smooth and set aside.
  6. Lower oven temp to 300.
  7. In a cast iron dutch oven or large skillet over medium heat,  saute onion, celery, and mushrooms for 2-3 min. Add beef.

    celery, pepper, and eggplant

  8. Stir until beef begins to brown.
  9. Add bell pepper, eggplant, tomatoes, garlic, and spices.
  10. Heat until beef is cooked through and vegetables are beginning to get soft.

    gettin steamy

  11. Spread topping over the top of the meat mixture in the dutch oven. If using a baking pan, transfer meat mixture to baking pan first, then spread the topping on the meat.

    Rustic

  12. Bake for 20 mins or until squash topping begins to brown.

I’m HUNGRY! What do I eat? No chips, no bean dip, no sandwiches, no quesadillas, no hummus! Does this sound familiar?

 When starting out a paleo lifestyle, sometimes it seems as though there are very few options in the way of clean, fast, easy snack foods. I mean, who has time to steam a fish and stir fry some perfectly julienned vegetables on your 15 min work break? I mean, really? For those who feel no desire or inclination to imtermittently fast between luxurious time slots of kitchen cooking (riiiight.) you will need some quick and easy Paleo snack suggestions. Keep in mind, some of these snacks can and should be prepared ahead of time (during those kitchen times) and packaged accordingly.

Here are some wonderful suggestions. Some are Nikki originals, other’s not so much, but take note and be filled.

  • Hard Boiled Eggs – Everyone has a method.
  • Guacamole and Salsa with vegetable dippers i.e. cucumber slices, endive spoons, carrot slices, jicama, etc.
  • Turkey, Beef, Bison, Salmon Jerky (see recipe below)
  • Oysters canned in Olive oil with hot sauce and lemon juice
  • Nut butter on fruit
  • Avocado, halve it, spice it, eat it. Alternatives: spoon some canned shrimp in avo and a squeeze some lime, sprinkle some salt. and enjoy.
  • Make your own trail mix, my favorite is cashews, macadamia nuts, goji berries, coconut flakes, cacao nibs. Just mix in a huge bag and portion (think 1/4 -1/2 c.) in baggies or other containers of choice.
  • Blanched broccoli, cauliflower, asparagus holds up well in the fridge and can be dipped or seasoned
  • Make your own olive tapenade
  • Lunch meat wraps (please consider the quality of the lunch meat). Roll with some lettuce, avocado, mustard, tomato, sauerkraut, etc.
  • Sweet Potato Fudge (see last post)
  • Bacon (Did i mention that Trader Joe’s just got in Beef Bacon?)

As you can see, the possibilities are somewhat endless. Enjoy your snack time everyone!

Turkey Jerky

1 organic turkey breast
1/2 c. Gluten – Free Tamari (available at New Leaf/Whole Foods, Staff of Life)
1/4 c. grapeseed or sesame oil
1 Tbsp. crushed garlic
1 Tbsp red pepper flakes
1-2 Tbsp. sesame seeds
  1. Trim off all fat, skin, and ligaments from the turkey and slice into 1/8 inch slices against the grain.
  2. Place turkey in a plastic bag and add the remaining ingredients. Seal the bag and massage the meat with the marinade. Refrigerate overnight.
  3. Lay turkey slices on the dehydrator sheets and turn on the dehydrator to 135-140 degrees. Should take 7-10 hours.

Note: Partially freeze turkey breast for easy and even slicing.
Option for tamari-free marinade: use pineapple juice, chili oil, ginger and garlic.