Tag Archives: grass-fed beef

Simply Delicious Beef Tacos

20 Jul

IMG_1946Me gusta tacos! This meal is perfect for health conscious awesome people like yourself who want to quickly put a meal on the table. This entire meal took less than 30 minutes (45 if you make a more difficult side dish) to make, so don’t let the ingredient list fool you, it’s mostly just dried spices. And, if you have a set of extra hands, it will take you even less time.

 

Ingredients:

1.5 lbs grass-fed ground beef

4 tsp chili powder

1/2 tsp sea salt

1 tsp dried thyme

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

20 turns cracked black pepper (or 1/4 tsp)

1 tsp cilantro, chopped (or to taste)

2 scallions, chopped

8 chives, chopped

Juice of 1 lime

1/4 cup water

1 container butter leaf lettuce (organic, triple-washed)

Garnish: avocado, salsa, black olives, mango salsa, guacamole, etc.

 

Directions:

1. Brown the meat in a skillet and drain the fat. Add all of the spices, cilantro, scallions, chives, lime and water to the skillet and simmer for 10 minutes, stirring occasionally.

2. While the beef is browning, throw together your side. I made a salad of chopped zucchini that I let sweat and patted dry (learn how here), chopped red bell pepper, avocado and Whole Foods mango salsa (for a homemade recipe, try this). Rinse and pat dry the butter leaf lettuce so it is ready to go.

3. Layer the ends of two butter lettuce leaves and fill with the taco meat and any garnishments you like.

4. Enjoy with friends, family or in solitary peace on your porch.

 

Serves 6

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Mexican Spaghetti (grain-free)

31 Mar
My half-eaten plate of Mexican Spaghetti served with roasted broccoli.

My half-eaten plate of Mexican Spaghetti served with roasted broccoli.

If you love Mexican and Italian food (or food in general) as much as I do, you will devour this healthy dish that marries the flavors of both. Mangia!

 

Ingredients:

1 lb grass-fed beef

1/4 tsp sea salt

10 turns black pepper

2 garlic cloves, minced

2 tsp oregano

1 Tbsp chili powder

1/2 lb bag frozen or fresh sliced bell peppers

1 bag Explore Asia Organic Black Bean Spaghetti (or use spaghetti squash)

1 cup salsa

Garnish: avocado, black olives, fresh cilantro

 

Directions:

1. Brown beef, drain grease and add salt, black pepper, garlic, oregano, chili powder and bell peppers. Simmer for 15 minutes.

2. While taco meat is simmering, cook spaghetti according to box. Drain and place in large serving bowl.

3. Add taco meat, and remaining ingredients to bowl, mix and eat!

 

Serves 4

Butternut Squash Stuffed Bell Peppers

18 Mar
My de-constructed bell pepper served with steamed asparagus and kalamata olives.

My de-constructed bell pepper served with steamed asparagus and kalamata olives.

Sometimes I feel sassy and I like to replace tomato-based sauces with a simple butternut squash puree. Tonight was a fancy-sassy-saucy night…

Ingredients:

4 red bell peppers

1 lb grass-fed ground beef or bison, or ground turkey

1/2 red onion, chopped

1 large garlic clove, minced

1/4 tsp sea salt

15 turns black pepper

2 tsp oregano, dried

2 tsp basil, dried

1 tsp fennel seeds

pinch of ground cloves

1 tsp apple cider vinegar

2 lbs butternut squash, cubed

1 Tbsp coconut oil

1 Tbsp extra virgin olive oil

1 tsp lemon juice

1/4 tsp salt

1/4 tsp garlic powder

 

Directions:

1. Pre-heat oven to 350°. Place cubed butternut squash on a baking pan and lightly coat with coconut oil. Roast for 25-30 minutes.

2. While squash is cooking, brown meat and drain fat. Add onion, minced garlic, salt, black pepper, oregano, basil, fennel seed, apple cider vinegar and cloves to meat and simmer for 15 minutes.

3. While meat mixture is simmering, pre-heat oven to 325° and chop the tops off of the bell peppers. (Save tops to make into strips for dipping into hummus or guacamole or chop them up to use in omelets, frittatas or egg scrambles.) Steam bell peppers for 10-15 minutes. Remove and place upside down on towel to drain any liquid.

4. Place meat mixture in a glass mixing bowl and set aside. Place roasted squash, olive oil, lemon juice, salt and garlic powder in a food processor and blend until smooth.

5. Place the pureed squash in the bowl with the meat and combine. Spoon meat-squash mixture into bell peppers and bake for 30-40 minutes or until bell peppers are tender.

 

Serves 4

 

Recipe courtesy of Stephanie Bell