Category Archives: beef
- High in cancer fighting CLA
- CLA is often sold as an expensive diet supplement but it is plentiful in 100% grass fed bison and beef
- An anti-inflammatory 3/1 omega 6:3 ratio
- High in omega-3′s that are lost in feed lot animals
- High levels of thyroid supporting zinc and selenium
- Almost minuscule incidence of pathogenic bacteria such as E-coli
- High levels of iron that many people are lacking
- High levels of fat soluble vitamins- including vitamin A, D and vitamin K2/activator X occur in the fat of grass-fed animals. These vitamins are needed for building bone and proper immune system health.
Grass Fed Bison and Cinnamon Stuffed Acorn Squash Recipe
1 tbsp coconut oil
1 large carrot, shredded
1 shallot, mined
1 bulb of fennel, finely chopped
1 acorn squash
4 oz grass fed ground beef or bison
1 soy free egg or (1/4 cup applesauce for egg allergies)
2 tsp cinnamon
1/2 tsp nutmeg
Sea Salt and pepper
Preheat oven to 350.
Cut the acorn squash in half and core the seeds.
Place in a baking dish face down.
Bake for about 20 minutes until it is a little soft.
In the frying pan saute the shallot, shredded carrots and fennel in coconut oil.
Once the vegetables are soft put them in a mixing bowl with the meat, egg and spices.
Mix the mixture thoroughly with your hands.
Take the acorn squash out of the oven and add the meat mix into the opening of the squash.
Bake for 20 more minutes in a casserole dish (remove the water from earlier).
Serve with you favorite greens and a serving of raw sauerkraut.
Looking for more great grain free recipes?
Get this great cookbook from the Civilized Caveman!
1 batch of my grass fed beef stew crock pot recipe
2 large celery roots
1 tsp Seasonello
2 tbsp grass fed butter or Grassfed Ghee
1 tbsp fresh parsley
1 tsp Real Salt
Make the beef stew recipe in the crock pot. Cut off the peel of the celery root. Cut into small pieces. Boil in salted water for about 15 minutes. When it is soft, drain and mix with an electric mixer or immersion blender with the butter/Grassfed Ghee and Seasonello. Scoop a few spoonfuls of the beef stew on top and serve. Top with fresh chopped parsley if desired.
Many people are intimidated by beef tongue and I was too at first. I thought you had to handle the tongue and cut off the tough outer layer. What I found out was that if you just put it in the crock pot overnight, the outer layer peels right off revealing the yummy BBQ like meat inside! Beef tongue has lots of natural fat burning conjugated linoleic acid and youth promoting zinc. Don’t let appearances stop you from trying this nutrient dense economy cut.
1 100% grass fed beef tongue
2 tsp Cumin
1 tsp paprika
1 tsp Cinnamon
1 tsp Real Salt
Pepper to taste
2 cups chopped tomatoes (or 2 Tbsp organic paste)
2 cups water
1 head of organic romaine
1 avocado sliced
2-3 drops of Arizona Peppers Organic Harvest Hot Sauce
Put all the ingredients into the Crock-Pot Slow Cooker overnight. In the morning or after 6 hours on low pull out the beef tongue and place it on a plate. Take two forks and pull off the tough outer layer of the tongue. Discard the skin and chop the tongue into bite sized shreds. Add the beef back to the crock pot and stir so it absorbs the sauce. Add the beef to a romaine leaf and top with avocado slices. You can add hot sauce or salsa if desired. Serves 2-3
My husband is a chef and he taught me how to cook the perfect steak so I wanted to share it with you. As a nutritionist I see people eating lots of white breast chicken and fake soy burgers. But I urge you to re-think your low fat ideals! It is okay to eat beef again and I think we have shunned this super food for far too long. Most of the studies that show beef is bad for heart health have been done using genetically modified corn-fed, confined, antibiotic filled cows. 100% Grass fed beef on the other hand has healthy omega-3′s and fat burning CLA. Read more about the benefits of grass fed beef here.
|Grass Fed Rib eye: My favorite!|
- Coat the steak with real salt and pepper on both sides
- Turn your oven on to 400 to get it warmed up
- On the stove top, turn your burner on high and melt meat fat in a Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
- When the fat has melted and is sizzling, sear your steak on each side for one minute
- Then place the whole frying pan in the oven for three to 7 more minutes depending on your desired meat temperature
- Use your finger and touch the outside to figure out the temperature
- I always pull it out before I think it is done, because you can not go back!
- Rare: Red, cool to warm center and the meat will be soft and spongy: 3 minutes
- Medium rare: Red, warm center and the meat will have a springy firmness: 5 minutes
- Medium: Hot, pink center and the meat will be less springy than medium rare: 7 minutes
- Let the steak rest for 1-3 minutes after removing from the oven
- Serve with raw sauerkraut as a digestive aid and fresh herbs for antioxidants
- Enjoy with a side of Brussels sprouts or broccoli and baked sweet potato with grass fed butter such as Amish Kalona brand.
Place all ingredients in a bowl and combine well with hands. Form into 1 inch balls and place on the side.
Saute onion and garlic together in the Ghee until soft. Then add the tomatoes and paste and cover for 10 minutes. Then uncover and simmer for 5 more minutes until the sauce is getting thicker. Once the sauce has a good consistency, add the meatballs carefully. Simmer in the sauce for 15 min on medium with the lid on the pan. Season with salt, pepper and chopped basil. The meatballs should be tender and moist. You can serve with sauteed zucchini or baked spaghetti squash and top with more fresh herbs. If you can tolerate raw Italian Parmesan cheese, you can sprinkle some on top when serving.