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Paleo Beef and Broccoli

Posted April 24, 2017 in:


 

 

 

 

 

 

 

Ingredients:

  • 1 lb Grass-fed beef (sirloin, skirt steak, boneless short ribs)
  • 1-2 heads broccoli, broken into florets
  • 2 clove garlic, minced
  • 2 pieces finely chopped ginger
  • Ghee or animal lard of your choice
  • 2 Tbsp coconut aminos
  • 1 Tbsp fish sauce
  • 2 tsp sesame oil
  • ¼ tsp black pepper

Beef marinade:

  • 2 Tbsp coconut aminos
  • ½ tsp Celtic Sea salt
  • 1 Tbsp sesame seed oil
  • ¼ tsp black pepper
  • 1 tsp arrowroot
  • ¼ tsp baking soda

Directions:

  1. Cut beef into ¼ inch thin slices. Mix all the marinade ingredients together and put the slices of beef into the mixture. Let this sit for about 20 minutes.
  2. Steam broccoli until tender in preparation for stir frying while your beef marinates.
  3. Heat a wok over medium heat with 1 ½ Tbsp of ghee or fat of your choice. When hot, lower the heat and add the garlic, ginger and a pinch of sea salt and fry until fragrant.
  4. Turn the heat back up to medium/high and add the marinated beef. Spread the beef evenly and let it cook until the edge of the beef is slightly darkened. Using tongs, flip to the other side and let cook for about 2 minutes.
  5. Add the coconut aminos, fish sauce, sesame oil and black pepper and stir fry for 1 minute.
  6. Lastly add the broccoli and toss everything together and fry for another 30 seconds.
  7. Serve with some cauliflower rice if you’d like and enjoy!

 

*Adapted from iheartumami.com

 

Oven Roasted Drumsticks

Posted May 18, 2016 in:

drumsticksDrumsticks are always fun to eat! They offer an easy weeknight meal, and they are yummy served cold in the lunchbox the next day.

Ingredients:

8 to 12 drumsticks/chicken legs from high quality pastured chickens

Organic ghee; organic thyme & marjoram

Celtic sea salt

Black pepper

1 Cup leftover white wine

Arrange chicken legs in large cast iron pan, sprinkle ghee over the top. Season generously with thyme, marjoram, sea salt, black pepper. Add white wine. Cover and place into 375 degree oven for about 40 minutes. Remove cover and bake drumsticks for additional 15 minutes, which will make them crispy.

 

Dr. Dan’s Spicy Shrimp

Posted March 9, 2016 in:

Ingredients

  • 1 ½ lbs. shrimp in shell – 15-20 count/lb.
  • 3 Tbsps. Ghee
  • 2 Tbsps. virgin coconut oil
  • 1 Tbsp. minced garlic
  • ½ tsp. marjoram
  • ¼ tsp. thyme
  • ½ tsp. chipotle chili powder
  • ½ tsp. ancho powder
  • Juice of ½ lemon
  • Juice of ½ lime
  • ¼ c chopped parsley or cilantro
  • ¼ c chopped scallions
  • Sea salt and cracked black pepper to taste

Heat a large sauté pan on high heat. Add ghee and coconut oil. When almost smoking, add shrimp in one flat layer in the pan. Then add in order minced garlic, marjoram, thyme, chipolte chili powder, ancho powder, lemon and lime juice, parsley or cilantro, scallions and sea salt and pepper. Turn or toss shrimp to cook on both sides. Should take 6 minutes total.

Serve the shrimp in shell along with a salad of sweet potato, yellow pepper, frisèe, radicchio, tossed with oil and vinegar vinaigrette made with drippings deglazed from shrimp sauté pan.

Dr. Dan’s Classic Roast Chicken

Posted March 9, 2016 in:

Dr. Dan's Classic Roast Chicken

Dr. Dan's Classic Roast Chicken

Ingredients

  • One 3 ½ – 4 lb pastured chicken
  • 2 Yellow or Red organic onions
  • 2 large sweet potatoes, pealed and cut to 1 inch slices
  • 2 large baking potatoes, washed and cut to 1 inch slices
  • 1 Tbsp dry or 2 Tbsp fresh Thyme
  • 1 Tbsp Celtic Sea Salt
  • 1 Tbsp dry marjoram
  • 1 tsp. Pepper
  • 8 oz. Filtered water

Preheat oven to 400 degrees. Place potatoes, onions & filtered water in roasting pan. Remove innards from chicken and place the chicken breast side down atop the bed of onions and potatoes. Season with salt and herbs. Roast in a 400 degree oven for 1 hour, turn the chicken breast up and roast for 30 to 45 minutes more until done. Remove and let stand for 30 minutes. Remove breast meat, legs and thighs and arrange on a serving platter, with roasted onions and potatoes.

Quiche with Wild Rice Crust

Posted March 9, 2016 in:

Quiche with Wild Rice Crust

Quiche with Wild Rice Crust

Ingredients

  • 1 ½ to 2 Cups cooked organic rice (try Lundberg Organic Wild Blend)
  • 1 medium organic onion, diced
  • 3 Tbsp. Pastured butter
  • 2 cups organic baby spinach, blanched
  • 4 pastured eggs
  • 1 ½ to 2 cups Swiss cheese, shredded
  • 1 cup organic raw milk
  • 1 cup organic raw cream
  • 1 Tbsp. Einkorn flour, OR use arrowroot for Grain Free
  • 1 tsp. Celtic Sea Salt
  • 1 tsp. Ground white pepper

Preheat oven to 325F and prepare glass or ceramic pie plate by greasing liberally with coconut oil. Sautee onion in butter just until soft.

Press cooked rice into prepared pie plate to make a “crust”, about ½ inch deep. Cover rice crust with sauteed onions, half of the cheese, and half of the blanched spinach.

In a large bowl, beat eggs. Whisk in milk, cream, salt, pepper, flour (or arrowroot). Pour over rice crust and cover top with remaining cheese and spinach. Recipe can be varied by adding cooked bacon or sausage, or other veggies.

Bake for 45 to 50 minutes. Let it cool for 15 minutes before serving. Enjoy!

Omelet with Ham, Shitake and Portobello Mushrooms

Posted March 9, 2016 in:

Ingredients

  • 3 eggs, whisked
  • 3 ounces of ham julienned or diced
  • ½ cup cooked spinach
  • 1 tsp minced garlic or 1 clove minced
  • ½ cup onions
  • 1 cup portabella or shitake mushrooms

Serves 2

Sauté onions and garlic for 3 minutes. Add spinach and mushrooms until cooked. In a 10” skillet heat 1 Tbsp of butter and coconut oil. Add eggs, stir briefly and let set. After 1-2 minutes add ham, mushrooms, spinach, garlic and onions. Roll into omelet and serve.

Hard Boiled Eggs

Posted March 9, 2016 in:

Hard Boiled Eggs

Hard Boiled Eggs
Bring water to a boil. Add eggs. Cook 8-9 minutes. Once cooked, place in cold water as the eggs will be easier to shell. Season eggs with sea salt and cracked pepper. These are great on the go. Try wrapping them with anchovies, smoked salmon or prosciutto for variety.

Optional: serve with grated parmesan.

Frittata

Posted March 9, 2016 in:

Ingredients

  • 8 eggs whisked
  • 6 strips of bacon, cooked and crumbled ahead of time
  • 1 cup cooked Portobello and shitake mushrooms
  • ½ cup diced onions
  • ½ cup diced tomatoes
  • ½ cup spinach
  • ¼ cup chickpeas

Serves 4-6

In a 10” skillet, sauté onions in lard, coconut oil and butter. After 2 minutes add bacon, mushrooms, tomatoes, spinach and chickpeas. Cook for 3 minutes. Add eggs to pan and cook for about ten minutes (until you can see the egg cooked on the sides). Place skillet in oven on Broil for 3-5 minutes (until the top cooks and browns). Remove from oven and serve in pan. Enjoy!