Unprocessed Living

A Healthy Living Recipe Box

Beef Tacos May 30, 2017

Filed under: Beef,Gluten Free,Main dish,Paleo,Recipe — Crista @ 7:17 pm

The diet continues and the baby girl (not such a baby anymore) requested Taco Tuesday, so I got a little creative and…success! (She and the man ate theirs in actual taco shells with lettuce and cheese, but I really had no complaints with my cabbage leaf.)

Ingredients:
1 lb grass-fed lean ground beef
1 small onion, finely chopped
4 cloves garlic, minced
1 tbsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
Fresh chopped cilantro, to taste (optional)
Cayenne pepper, to taste (optional)
Salt and black pepper, to taste
3-4 large lettuce or cabbage leaves

Lightly cook onion without letting the pan get too hot; add ground beef. Once beef is browned, add garlic and spices (plus a little water if needed), and simmer gently for 5-10 minutes. Serve taco style in butter lettuce, romaine leaf, or cabbage leaf mock “taco shells.” Pair with a side of roasted brussels sprouts or sliced avocado. (Serves 3-4.)

 

Sweet Potato Cottage Pie November 28, 2016

Filed under: Beef,Gluten Free,Main dish,Miscellany — Crista @ 8:18 pm

So apparently I’ve been calling this dish the wrong thing my entire life…since I use beef and not lamb, my original Shepherd’s Pie was misnamed, and should be called Cottage Pie. Who knew?? (https://www.reference.com/food/shepherd-s-pie-called-shepherd-s-pie-ae0d40eb3abeebc0)

At any rate, I will admit this new version came up as a result of Thanksgiving leftovers, and my desire to get back on the healthy wagon since I’ve put on over 20 lbs in the last year or so. This version still isn’t quite paleo since I used corn, but still lower on the glycemic index than the original, and though rather ugly, it was really good! (Removing the skins on the sweet potatoes would help it look a little less ugly, but to me the skins are the best part, plus I was aiming for a quick sweet potato mash from the leftover baked sweet potatoes I had in the fridge.)

Ingredients
1 lbs (about 3 large) organic sweet potatoes, cleaned and quartered
2 tbsp grass-fed butter
1 tpsp organic unrefined coconut oil
1 small onion, chopped
1 tbsp minced garlic
1 lb grass-fed ground beef
1/4 cup organic beef (or chicken) broth
1 tsp steak sauce
1 pkg (12 oz) frozen organic corn
Salt and pepper, to taste
Herbamare, to taste (optional)

Place sweet potatoes in a medium sized pot; cover in water, add salt, and bring to a boil. Reduce to a simmer, and cook until tender (about 20 minutes). Alternatively, cut into halves or quarters and bake in the oven at 375 degrees for 60 minutes.

Meanwhile, sauté onion and garlic in coconut oil over medium heat. Cook onion until tender, about 8 to 10 minutes. Add the ground beef, then steak sauce and broth. Season as desired and cook thoroughly.

Preheat oven to 400°F, and when the potatoes are done cooking (a fork can easily pierce), drain and add butter. Mash with a fork or potato masher. Layer the meat mixture followed by the corn in a casserole dish. Spread the mashed sweet potatoes potatoes over the top and smooth out, or create peaks with a fork.

Cover and cook for 20 minutes. Uncover and cook for 5 more minutes to brown the top. If desired, broil for 2-3 minutes to brown further.

sweet-potato-shepherds-pie

 

Cottage (Shepherd’s) Pie November 7, 2016

Filed under: Beef,Miscellany,Recipe — Crista @ 8:23 pm

Modified from: http://www.simplyrecipes.com/recipes/easy_shepherds_pie/

Edited to add: apparently I’ve been calling this the wrong name my entire life! Since it’s made with beef and not lamb, it should be called Cottage Pie rather than Shepherd’s Pie. Who knew?? https://www.reference.com/food/shepherd-s-pie-called-shepherd-s-pie-ae0d40eb3abeebc0

This is decidedly un-paleo (but could be paleo-fied by subbing a green veggie for the corn and cauliflower mash for the potato) but gluten free and essentially clean/unprocessed. I subbed steak sauce for Worcestershire sauce, but I actually think it would be just as good without either. I made it by special request and the males of the house devoured it! It also smelled amazing while cooking.

Ingredients
2 lbs (about 6 large) organic potatoes, cleaned and quartered
8 tbsp (1 stick) grass-fed butter
1 tbsp organic unrefined coconut oil
1 small onion, chopped
1 tbsp minced garlic
2 lbs grass-fed ground beef
1/4 cup organic beef broth
1 tsp steak sauce
1 pkg (12 oz) frozen organic corn
Salt and pepper, to taste
Herbamare, to taste (optional)

Place potatoes in a medium sized pot; cover in water, add salt, and bring to a boil. Reduce to a simmer, and cook until tender (about 20 minutes). Meanwhile, sauté onion and garlic in coconut oil over medium heat. Cook onion until tender, about 6 to 10 minutes. Add the ground beef, then steak sauce and broth. Season as desired and cook thoroughly.

Preheat oven to 400°F, and when the potatoes are done cooking (a fork can easily pierce), drain and add butter. Mash with a fork or potato masher, and season with salt and pepper to taste. Layer the meat mixture followed by the corn in a casserole dish. Spread the mashed potatoes over the top and create peaks with a fork.

Cover and cook for 20 minutes. Uncover and cook for 5 more minutes to brown the top. If desired, broil for 2-3 minutes to brown further.

shepherds-pie

 

Spaghetti Squash Goulash October 12, 2016

Filed under: Beef,Gluten Free,Main dish,Miscellany,My Favorites,Paleo,Recipe — Crista @ 9:37 pm

Modified from http://cleanfoodcrush.com/spaghetti-squash-skillet/

I’d been wanting to try something like this for a while and finally got around to it after tripping across the above recipe, tweaked to our liking. The original recipe calls for peppers, mushrooms, and tomato sauce, all of which I left out due to dietary restrictions in our household, though I may add in mushrooms next time. It wasn’t overly attractive to look at, but it was soooo good to eat!

Ingredients:
1 medium-sized spaghetti squash
1 tsp organic unrefined coconut oil
1 small yellow onion, diced
2 tbsp minced garlic
1 lb grass fed lean ground beef or turkey
1 (14.5 oz) can organic fire roasted diced tomatoes
8-10 sliced mushrooms (if desired)
1 tpsp parsley
1 tbsp basil
Salt and peper, to taste
Sprinkling of all-natural shredded parmesan cheese (optional)

Prepare the spaghetti squash as described here, and allow to cool for a bit so that the outer skin can be touched. While cooling, heat large skillet or sauce pan over medium-high heat. Heat coconut oil and add onions and garlic. Cook for 3-5 minutes and add ground beef. Brown meat, stirring occasionally, and remove from stovetop. Drain excess fat and return to burner. Add remaining ingredients and bring to a low boil. Meanwhile, use a fork to pull the strands of spaghetti squash out of the skin and drain as much of the moisture as possible. Add to meat mixture, stirring in and submerging the squash “noodles” and reduce heat to simmer for 2 minutes. Sprinkle with shredded parmesan cheese and enjoy!

 

Cheese-stuffed Meatballs October 9, 2016

Filed under: Appetizer,Beef,Crock pot,Gluten Free,Main dish,Miscellany,Recipe — Crista @ 11:20 pm

Modified from: https://www.facebook.com/buzzfeedtasty/videos/1651159751803334/

Slightly tired of meatballs, it was time for a twist and these looked delicious. I tweaked them to make them grain-free and totally clean/unprocessed. The sauce was a bit bland, so additional spices (as listed) will be added next time.

Ingredients:
Cheese stuffing:
3-4 ounces low moisture mozzarella cheese (string cheese works perfectly!), cubed

Sauce:
1 jar organic tomato sauce
3 cloves organic garlic, minced
1 tbsp fresh or dried Basil
1 tbsp Parsley
Salt and pepper, to taste

Meatballs:
1 pound grass fed ground beef
1/4 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 cup almond flour
1/4 cup parmesan cheese
1 egg
1/4 cup unsweetened almond milk
1 tbsp chopped parsley

Cut mozzarella cheese into 3/4 inch cubes cubes and refrigerate while preparing meatballs and sauce. Heat sauce in medium saucepan with added ingredients. Set aside and combine remaining ingredients in large mixing bowl. Roll golf ball sized balls with the meat mixture. Insert mozzarella cube into the center and pull the edges of the meat ball around until it’s a complete meatball. Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2 to 2.5 hours.

 

Grain-free Swedish Meatballs September 14, 2015

Filed under: Appetizer,Beef,Gluten Free,Main dish,My Favorites,Recipe — Crista @ 10:57 pm

The 10-year-old came home with a recipe book from cooking camp over the summer and has been asking me to make these, which of course I had to tweak a bit. They are not dairy-free, but they are grain-free, and unprocessed. The original recipe calls for ground pork in addition to ground beef, but I just used beef. It also called for allspice (which I didn’t have on hand) and nutmeg (which I don’t like), so I subbed with ginger. Finally, it called for frying the meatballs in a skillet, which I did for about half, but found it much easier (and just as tasty) to bake and then add to the gravy.

Meatball Ingredients:
1 tbsp coconut oil
1 onion, diced
1 pound grass-fed ground beef
1/4 cup almond flour
1 large egg
1/4 tsp ginger

Gravy Ingredients:
1/4 cup butter
1/4 cup almond flour
1 1/2 cups beef broth
1/2 cup sour cream
Sea salt and freshly ground pepper, taste
1 tbsp chopped parsley

Cook onion in 1 tablespoon coconut oil in a large skillet over medium heat, stirring frequently until translucent. While onions are cooking, egg, almond flour, ginger, and hamburger; season with salt and pepper as desired and add onions when ready. Mix well, and combine into small meatballs. Bake at 400 degrees for 15-20 minutes, or until cooked through and browned.

Prepare gravy by melting butter in the skillet used for the onions; whisk in the almond flour until evenly thickened, about one minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened (about 2 minutes). Stir in sour cream until fully dissolved. Season with salt and pepper to taste, and stir in meatballs. Cook, stirring occasionally, until heated through and thickened, 8-10 minutes.

Before serving, sprinkle with copped parsley…and enjoy!

 

Grain Free Zuchinni Lasagna May 4, 2015

Filed under: Beef,Gluten Free,Main dish,My Favorites,Recipe — Crista @ 5:40 pm

Modified from: http://www.primalpalate.com/paleo-recipe/zucchini-lasagna/

I was too busy entertaining to snap a photo, but I made my first ever attempt at zucchini lasagna over the weekend, and it got pretty rave reviews, at least from the grown-ups around the table! The original recipe was paleo, and thus didn’t include cheese, but since I’m more about unprocessed, organic, and grain-free, plus lucky enough not to have a lactose intolerance, I loaded on the cheese. The meat sauce itself was very tasty though, so this would still be good without it. *ETA: I’ve started making this with ground turkey to make it even healthier, and it’s just as good! Also started using cottage cheese and an egg white for the first layer of cheese…separate recipe coming soon…

Ingredients:
1 lb grass-fed ground beef
1 medium organic onion, chopped
3 cloves organic garlic, minced
6 oz organic tomato Paste, no salt added
15 oz organic tomato Sauce, no salt added
1 tbsp fresh or dried Basil
1 tbsp fresh or dried Oregano
1 tbsp Parsley
Salt and pepper, to taste
1-2 organic zucchini/green squash, sliced thinly
1-2 packages organic shredded mozzarella cheese

Brown the ground beef in a large pan over medium heat, stirring frequently. Add onion and garlic. Continue to cook for 5 minutes. Stir in tomato paste and tomato sauce. Add seasonings and continue to stir, then bring to a light boil, and remove from heat.

Grease a 9″x13″ baking dish with coconut oil and place a thin layer (1/2 inch) of the meat sauce in the baking dish.
Layer zucchini over sauce, then layer with meat sauce and a thin layer cheese. Repeat for another layer, covering top layer entirely with cheese. (Slices of provolone cheese would also be delicious!)

Cover with foil and bake at 325°F for 15 minutes, then remove foil and increase temperature to 350°F. Bake for an additional 15 minutes, then remove and let set for 5-10 minutes before slicing.

 

 
%d bloggers like this: