Tag Archives: paleo

Ground Turkey Sweet Potato Skillet with Garlic Spinach

HELLOOOOO FIRST SNOWY DAY OF THE SEASON!  It’s way too early for this nonsense but nevertheless, tis pretty as it falls no?  It also took me two hours to get home, but was grateful to arrive safely with my sweet girl Penny to greet me at the door.. for those of you who are new here and who don’t know my pup, here she is in her all her glory:56375504072__C45C344C-82E8-42F8-A907-7D0F6B23B3AE.JPG

Before I ate ground beef (and found a dire love for grass fed meats and quality poultry), I relied heavily on lean chicken breast and ground turkey.  I like ground turkey, but it always dries out, which then makes me gag and not want to finish my meal.  This dish, however, is nice and creamy and tastes so flavorful.  I went a little crazy and spiced the dish up a notch with chipotle powder and red pepper flakes – if you don’t like spice, feel free to leave it out!

The dish starts with sautéing some fresh spinach in butter.  Once it wilts, add some garlic powder and set aside.  This will be added to the ground turkey once it’s done browning.  Brown the ground turkey in a cast-iron skillet pre-greased.  Once the turkey is browned, add the spinach and fresh chopped sweet potato (note: I tossed the sweet potato in some avocado oil before adding it to the skillet so it gets tender quicker).

After everything is friendly in the skillet, add in the seasonings, and 1 cup of broth (either vegetable or chicken – I prefer chicken bone broth).  What this will do is keep the turkey juicy and tender, and also steam the sweet potatoes to cook quicker.  I added some flour to the mixture and blended until everything melded together and became thick.

Sprinkle some cheese (we used a fiesta blend) on top, bake in the oven for 10-15 minutes.  The end result is a beautifully aromatic, flavorful hearty dish on a snowy cold day in November 🙂 Nomaste!

Shepherd’s Pie

Throwback to when hubs and I went to London and had the most incredible food at a pub our last night in Europe.  I had a burger, but what did hubs have? Yep, shepherd’s pie.  We were not disappointed, in fact, it was probably one of the best meals we had when were abroad this past August.  The butter flavor of the potatoes, atop a layer of slow-cooked ground Dorset lamb, with a medley of veggies.  I’m drooling.IMG_4246

Shepherd’s pie, to me, is a comfort food, but can be made anytime!  I love the different textures in it, especially with the potatoes on top.  I made this version with Russet gold potatoes mashed with half and half, butter, and a ton of garlic powder.  The innards of the pie included ground grass fed beef, carrots, celery, onion, and loads of spices and flavors, lest not forget… Worcestershire sauce (woo, spelled that in one shot.. bam!)

I can imagine that this tastes great with ground lamb (obviously because that’s what we had in London) and with sweet potato mash on top.  I’ll have to give that version a whirl next time.  I browned the meat, added in the veggies, the seasoning, and then a 1/4 cup of flour (GASP!  I USED REAL FLOUR THIS TIME!) to thicken and absorb the liquid (beef bone broth/stock).  For the finale, I ladled the mash on top and spread to a relatively thick layer.  The assembled “pie” baked for 20 minutes then broiled for 10 to brown and crisp the edges of the potato on top.  Damn, this came out 10/10.  Give it a go, cheers mate! Xx 🙂

Shepherd's Pie

Course Dinner
Cuisine Comfort, English
Keyword beef, comfort food, shepherds pie, winter recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings 8
Author nomastehungry

Ingredients

  • 1.5 lbs Grass Fed Ground Beef
  • 1 carrot peeled and diced
  • 1 onion chopped
  • 1 celery stalk chopped
  • 1/2 c beef stock preferrably bone broth
  • garlic powder
  • onion powder
  • cumin
  • 2 tbsp Worcestershire Sauce
  • paprika to taste, or for coloring
  • 2-3 tbsp flour for thickening meat
  • pepper flakes
  • salt to taste
  • pepper to taste
  • 2 bay leaves

Mashed Potatoes

  • 4 medium Russet Potatoes peeled, chopped, then boiled
  • 3 tbsp butter grass fed
  • 1/3 c heavy cream
  • garlic powder generous amount
  • salt to taste

Instructions

For the meat filling:

  1. In a large cast iron skillet, brown the meat in some oil or spray oil.

  2. Add in carrots, onions, celery.  Cook until onions are semi translucent and the meat is browned.

  3. Season the meat mixture with the cumin, salt, pepper, garlic and onion powder, Worcestershire sauce, and paprika.  Stir to coat all the meat and mixture.  Add in bone broth and flour.  Stir until the meat mixture absorbs the liquid and becomes a thicker consistency.  Let simmer for 15-20m.

For the potatoes

  1. Dice potatoes and add to boiling water.

  2. After 20 minutes, potatoes should be tender.  Drain potatoes and place them into a mixing bowl.

  3. Add in butter, garlic and heavy cream.  Mash together until the potatoes are creamy and can form high peaks.

Assembly of Shepherd Pie

  1. Preheat oven to 375* degrees

  2. Layer mashed potatoes on top of the meat in the skillet.  The layer should be on the thicker side.

  3. Place skillet on middle rack.  Let bake for 15-20.  Mashed potatoes should begin to brown.

  4. Move the skillet to the broil rack (top rack) for 5-10 minutes or until sides are bubbling and are crisp.  Serve immediately!

Primal Cassava Flour Pancakes

Happy Sunday loves!  It’s officially fall (y’all…) and I couldn’t be happier.  Sitting with a hot cup of coffee, windows cracked to welcome the cool breeze, pumpkin everything, and fall-scented candles burning… it is truly my favorite season.  Sundays are always days of rest in my home and today is no exception.  My tastebuds were craving something hearty, but also on the healthier side.. alas, the pancakes.  I love when pancakes are in the in-between of super fluffy and thin, and this recipe churns these flapjacks out in just the perfect consistency.  Okay, a secret?  I don’t like syrup.  It’s too sticky, and way too sweet for me, so I just devour these like caveman (kind of fitting for this recipe anyway..) and eat them plain.  Either way, they’re kind of amazing.IMG_4163

Let’s address the elephant in the room.. what the heck is primal?  Primal is a branch of Paleo-style eating, while Paleo doesn’t encourage dairy, Primal allows it!  I find a happy medium between the two and incorporate pasteurized, organic, and grass fed dairy into my diet when I can as there are benefits to it.   These pancakes are primal solely because this involves heavy cream.  Of course, I used cassava flour instead of almond or regular flour as this is one of the only flours that the taste doesn’t make me cringe.  Would you believe me that there are only six ingredients in this recipe? Yep, you heard me, SIX.IMG_4150

I start with adding the cassava four, baking soda, and salt to a bowl and whisk together.  Then, I add some pasture-raised eggs (3), avocado oil, and the heavy cream to a separate bowl and whisk together until the eggs are fully immersed.  Combine the two (adding the wet into the dry) and whisk until flour is fully blended.  The consistency should be thick, but not thick to the point where it’s hard to stir.  Ladle or spoon batter to a greased pan and add in your extras such as bananas and chocolate chips seen here – this totally reminds me of Jack Johnson’s Banana Pancakes song and if you don’t know this song, go listen right now!

Let sit on each side for 2-3 minutes, you will see the sides of the pancake rise up from the pan.. that’s when it’s ready to flip.  Serve immediately with butter, syrup, or just shove them into your gullet and enjoy 🙂 Nomaste!IMG_4164

Primal Cassava Flour Pancakes

Course Breakfast
Cuisine American
Keyword cassava, paleo, pancakes, primal
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people

Ingredients

  • 3 eggs preferrably pasture-raised
  • 3/4 cup cassava flour
  • 1/4 cup avocado oil
  • 1/3 cup heavy cream
  • 1 tbsp kosher salt
  • 1/2 tbsp baking soda

Instructions

  1. In a medium sized bowl, add the cassava four, baking soda, and salt.  Stir together

  2. In a smaller bowl, add the eggs, avocado oil, and heavy cream.  Whisk until filly blended.

  3. Pour the wet ingredients into the dry ingredients and whisk until flour is fully blended.  Consistency should be thick but not too thick.

  4. Heat a frying pan (or griddle) and spray with oil (or grease with butter).  Ladle a spoonful of batter onto the griddle.  Wait two minutes, the flip.  Repeat until batter is done

Recipe Notes

Add in your favorite extras like nuts, bananas, chocolate chips, etc.

Slow Braised Short Ribs in Bone Broth and Red Wine

Sundays are for lazy mornings with a cup of coffee, Fixer Upper on HGTV, and home-cooked dinners.  A few years ago, I stopped eating red meat because it made me feel super bloated and inflamed; I felt like I couldn’t digest the meat.  Fast forward to a little research, a bit of experimenting, and I am back on the saddle, chomping on buffalo wings and Bistecca Alla Fiorentina (I actually re-introduced meat back in my diet in Italy, 2015).   My findings told me that it wasn’t the meat itself per se, it was the quality and where the meat was raised and how it was treated. Ever since switching to Butcher Box meat or high-quality grass-fed/grass-finished beef, my stomach does bloat, I get a euphoric high (look it up – it exists!) from eating quality meals, and I feel stronger than I felt eating only plants. (disclaimer: no judgement if your body runs solely on plants, I love me some veggie meals as well, I just thrive more on meats and fats).IMG_3987

Anywho, I’ve seen restaurants whip up some bangin’ recipes involving short ribs.  I honestly never knew what they were or how they looked because they were always shredded or legitimately falling off the bone as I ate.  Short ribs are one of those cuts that is super tender when cooked correctly, and can easily turn chewy and tough.  My favorite way to make these babies is to braise them in (or on, in this case) the oven for 2-3 hours on a medium-low flame in broth and yes, lushes, red wine.  Red wine adds beautiful notes and aromas, also the meat itself turns a succulent red color #drool.  The best part?  It all gets cooked in a dutch oven.

Seasoning is super simple: salt, pepper, garlic powder, oregano.  I quickly pan sear the short ribs in some Kerrygold butter (a staple in my household), browning each side.  I added the red wine – I used Cabernet, but a Merlot works too – to deglaze the bottom.  After a few minutes of simmering, I add in two containers (each measured 1 pint) of bone broth and sprinkled some rosemary on top of the ribs.  This simmered for 2.5 hours on low.  I swear this was the most buttery, flavorful, and tender piece of meat I’ve had in a while, paired with my cheesy roasted broccoli I was a happy pup :).  Nomaste!

Slow Braised Short Ribs in Bone Broth and Red Wine

Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 4

Ingredients

  • 3 lbs grass fed short ribs
  • 2 tbs grass fed butter
  • 1 cup dry red wine
  • 2 pints or two cartons bone broth, beef
  • Dried oregano
  • Garlic powder
  • Salt
  • Pepper

Instructions

  1. In a large pan or dutch oven, heat butter over medium heat.
  2. Season short ribs with dry seasonings, be generous here!
  3. Add short ribs to pan/dutch oven to brown, 3-4 minutes per side. Re-season if you need to. Add in cup of red wine to de-glaze the bottom of the pan. Turn short ribs over. Simmer for five minutes
  4. Add in bone broth and stir/turn the short ribs. Cover and let simmer for 2-3 hours on medium to medium-low heat (low is preferred). Meet may not fall off the bone, but it should be tender where you can fork off pieces rather easily.
  5. Serve with cheesy roasted broccoli, sweet potatoes, rice, etc. Enjoy!

Kale with Sausage and Onion

I’m one of those people that has a love-hate relationship with kale.  Sometimes I’m craving it, but other times I want nothing to do with it.  Kale can be so versatile: sautéed, steamed, made into chips, tossed with some oil and lemon, or layered in a sandwich.  My personal favorite: sautéed for sure.IMG_3808

This recipe is so delicious and perfect for lunch and meal prepped.  I’m totally one of those ladies who will #mealprep on Instagram and be all proud I took care of my food for the week, and this one never fails me.  For the sausage, I never skimp out – I always use pork, but it has to be good quality.  I like Niman Ranch or Applegate (or even Vermont brand has quality nitrate-free uncured sausage).  The snap that the sausage has on it when it’s cooked is great and takes seasoning very well.  I cut the links into 1/4in thick circles and chop the onion into slices as well.  The onion goes in the pan first and will cook until translucent and fragrant (who doesn’t love the smell of cooking onions in a pan?).  Then I add the sausage and sauté until the sausage browns on the sides.

I like a traditional Old bay seasoning, but didn’t have any so I opted with a Mexican blend.  It acted as a nice little twist to the dish.   After the sausage is pretty much browned on both sides, add in the kale and stir it in by layering the onions and sausage on top to wilt the leaves.  Continue to do this and add as much kale as you’d like!  I also added a bit more oil to saturate the kale and get things nice and seasoned.  This could be done with a varietal of foods like spinach instead of kale, chicken sausage, peppers AND onions (mind.blown), or stick to the recipe!  The choice is yours 🙂 Happy cooking!

Kale with Sausage and Onion

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 pkg sausage
  • 2 bunches organic kale - rinsed; just the leaves
  • 1 medium onion sliced thin
  • 3 tbsp olive oil I used avocado oil
  • Seasoning such as Old Bay or your choice!

Instructions

  1. In a large sauce pan, heat the oil on a medium heat.
  2. Slice onions into long strips and set aside. Chop the sausage links into 1/4in thick rounds and set aside.
  3. Add onions to the pan and sauté until fragrant and translucent
  4. Add in sausage to the onions and begin to sauté until browned.
  5. Season the onions and sausage with choice of seasoning and stir.
  6. Layer in the kale and stir in as needed. Add in a bit more oil as desired.
  7. Serve immediately.

Recipe Notes

Swap out pork sausage for chicken as desired. Use spinach instead of kale if thats' what you prefer!