Category Archives: grass fed 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!
One of the most common problems I hear from people is that they do not have time to make a good breakfast. Well the good news is that you can make this on the weekend and then eat it all week. Just cut off a slice and heat it in your toaster. You don’t need the toaster for bread anymore, right?
I like this dish room temperature and even cold isn’t too bad if you are really on the run. This is a full meal with veggies, meat, eggs and plenty of healthy fat. I love the zucchini because it keeps the eggs moist during baking. What else do you need? Maybe some raw kraut (for good probiotics) to go with it?
Many studies show that people who skip breakfast are more likely to be obese and and have blood sugar imbalances. From my years of experience working with clients, most who skipped breakfast binge eat at night. Don’t be a statistic on a SAD (standard American Diet), eat a healthy breakfast full of fat and protein today (and everyday)!
1 tbsp of butter/ghee/ palm oil
8 oz grass fed ground beef, crumbled
1 clove of minced garlic
1/2 minced onion
4 thinly sliced zucchini’s (get organic because Zucchini’s are GMO now)
Real Salt and pepper to taste
Turn the oven on to 350. Saute the onions in the butter over medium heat for 3 minutes in a Cast Iron 12-Inch Pre-Seasoned Skillet. Add the sliced zucchini, beef and garlic saute for 5-7 more minutes until the beef is done and the zucchini is tender. Add Real Salt and pepper. Remove from heat and add the beaten egg, making sure it covers meat and veggies evenly. Heat in the oven for 8-10 minutes or until the egg is firm. Let it cool for 5 minutes then serve.
Are you looking for more resources to get healthy?
Get this great e-book for getting started on a grain free lifestyle!
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.
|Make sure to use 100% grass fed beef fat|
5 Reasons to Eat Grass Fed Beef Tallow
1. It is super cheap, even free is some cases! This is where fat phobia pays off. Many butchers are literally throwing this gold away because most people are thinking that avoiding animal fat will keep them thin and healthy. Think again! Always make sure you are are eating 100% organic, grass fed, pastured animals when you do eat beef fat because many toxins are stored in grain fed animal fat.
2. Grass fed beef fat contains a powerful fat burner called Conjugated Linoleic Acid that is sold as a supplement at vitamin stores for ridiculous prices. CLA has been proven to reduce body fat and increase lean muscle mass. There is 300-500% more CLA in grass fed animals than in corn fed animals. The CLA pills sold supplement stores are made from Safflower oil which is likely oxidized and rancid so it is much better to get CLA from heat-stable grass fed animal fat.
3. CLA has been shown in many studies to lower cancer risk and reduce malignant tumors in mice.
4. CLA has been shown in studies to be anti-inflammatory and protective against heart disease.
5. Researchers have found that CLA reduced symptoms of inflammatory bowel diseases such as Crohn’s.
Where to get Suet/ Beef Fat:
On Sunday I got invited to hang out with a Facebook friend who is now a real life friend named Kate Karo, a fellow nutritionist. We met up at the Marin Farmers Market that is from 8am to 1 pm at the Marin Civic Center. I got there about 12:30pm when it was ending which is a great time to get last minute deals. I scored 5 pounds of free grass fed beef fat/ or suet for free from Stemple Creek Ranch! It sat in the fridge for a few days while I contemplated what to do with it. Finally I asked all my buddies on my Grass Fed Girl Page Facebook page how to render beef tallow and I followed their knowledgeable advice. You can find a local farm in your area at EatWild.com or you can order online from a great company like US Wellness Meats.
How to Make Beef Tallow
1. Trim all the meat off the fat (so funny to tell you to throw the meat away and keep the fat). Cut into small 1 inch pieces. Put the fat into stainless steel pot about half way full. I forgot to cut it up into small pieces so I may have missed out on some of the fatty goodness.
|Beef suet before rendering|
2. Turn the burner on medium low and stir a little every 10 minutes to make sure all of the pieces are getting heated and not burned.
3. Just let it reduce until the chunks mostly melt after about 15-30 minutes of simmering.
4. Pour the liquid into a glass jars or glass containers and compost the remaining chunks. You can also make soap or use it as water repellent on your animal skin (for real cavemen only).
5. Leave in the fridge or in a cabinet for easy use. It will turn white when cooled but it will melt again when heated.
6. Just scoop out what you need whenever you are cooking meat, eggs, or veggies. Do not over think it. Beef fat is a super safe and stable cooking fat for all your needs.
|Finished beef tallow ready to go!|
What are some recipes you have made using beef fat?
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.