Ingredients
2 teaspoons extra virgin olive oil, ghee, or avocado oil to grease the loaf pan
20 ounces frozen chopped spinach or 16 ounces frozen curly kale, defrosted
1 pound ground beef 15-20% fat
1 cup riced cauliflower (fresh works better than frozen)
1 cup finely chopped onions or shallots
3 minced garlic cloves
1½ teaspoons Magic Mushroom Powder or Diamond Crystal brand kosher salt
2 large eggs, whisked
3 bacon slices
Instructions
Heat the oven to 350°F with the rack in the middle. Use a brush or paper towel to grease the interior of a 9- x 5-inch loaf pan with olive oil or your fat of choice.
Wrap the thawed spinach or kale in a clean kitchen towel or cheesecloth and squeeze out the excess liquid and place the dried greens in a large bowl.
Add the beef, onions, cauliflower, garlic, Magic Mushroom Powder , and whisked eggs to the spinach.
Use your hands to gently mix the meatloaf mixture to combine everything.
Transfer the meat and veggie mixture into the greased loaf pan and pat flat with your hands. Place the three slices of bacon on top.
Pop the meatloaf in the oven and bake for 50 minutes or until cooked through. The meatloaf should come away from the sides of the pan and the internal temperature should be at least 160°F.
Turn on the broiler and cook the meatloaf for 5 to 10 minutes or until the bacon is crispy on top.
Take the meatloaf out of the oven and rest it for 10 minutes.
Thursday, January 24, 2019
Monday, January 21, 2019
Carrot and cardamom soup-Instant Pot
Ingredients
1 tablespoon coconut oil, ghee, avocado oil, or extra virgin olive oil
2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
Diamond Crystal brand kosher salt or Magic Mushroom Powder
1½ pounds carrots, peeled and cut into ½-inch coins
¼ cup diced Braeburn, Fuji, Honeycrisp, Empire, McIntosh or Cortland apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom (or ½ teaspoon allspice or ¼ teaspoon cloves + ¼ teaspoon ground cinnamon)
4 cups chicken stock or bone broth
1 can (small) full-fat canned coconut milk
Freshly ground black pepper
Instructions
Melt the coconut oil or your fat of choice in a saucepan over medium heat. If you’re using an Instant Pot, press the Sauté button and add the coconut oil or fat of choice when the metal insert is hot.
Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth.
Lock the lid and program the Instant Pot to cook under high pressure for 5 minutes. Release the pressure manually.
When the soup is finished cooking, stir in the coconut milk.
Puree the soup directly with an immersion blender. Taste and season accordingly with salt and pepper.
You can refrigerate the soup in a sealed container for up to four days in the refrigerator and freeze it for up to 4 months.
1 tablespoon coconut oil, ghee, avocado oil, or extra virgin olive oil
2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
Diamond Crystal brand kosher salt or Magic Mushroom Powder
1½ pounds carrots, peeled and cut into ½-inch coins
¼ cup diced Braeburn, Fuji, Honeycrisp, Empire, McIntosh or Cortland apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom (or ½ teaspoon allspice or ¼ teaspoon cloves + ¼ teaspoon ground cinnamon)
4 cups chicken stock or bone broth
1 can (small) full-fat canned coconut milk
Freshly ground black pepper
Instructions
Melt the coconut oil or your fat of choice in a saucepan over medium heat. If you’re using an Instant Pot, press the Sauté button and add the coconut oil or fat of choice when the metal insert is hot.
Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth.
Lock the lid and program the Instant Pot to cook under high pressure for 5 minutes. Release the pressure manually.
When the soup is finished cooking, stir in the coconut milk.
Puree the soup directly with an immersion blender. Taste and season accordingly with salt and pepper.
You can refrigerate the soup in a sealed container for up to four days in the refrigerator and freeze it for up to 4 months.
Saturday, January 5, 2019
Burger recipe from Nom Nom Paleo
Ingredients
3 tablespoons ghee, avocado oil, or fat of choice, divided
1 large shallot or ½ small red onion, finely diced
1 pound ground beef, 15% fat or higher
Diamond Crystal kosher salt
Freshly ground black pepper
4 teaspoons Dijon-style mustard
1 head butter lettuce, separated into leaves
2 tomatoes, sliced
4 large eggs,
Instructions
Heat a large skillet over medium low heat and swirl in 1 tablespoon of ghee when the pan is hot. Toss in the finely diced shallots and sauté for 3 to 5 minutes or until golden and translucent.
Transfer the sautéed shallots to a bowl to cool to room temperature.
Divide the ground beef into 4 equal portions. Using your fingers, sculpt each portion into a concave bowl.
Tuck about a teaspoon of cooked and chilled shallots into each beef bowl. Then, seal up the hole to form a ball.
Flatten the balls with your hands to make ½-inch thick shallot-stuffed burger patties.
Heat a large skillet over medium high heat. Liberally salt and pepper on one side of the patties.
Swirl 1 tablespoon of ghee in the pan, once it’s hot. Place patties seasoned-side down in the pan. Sprinkle salt and pepper on the top of the patties and fry undisturbed for 3 minutes or until a nice crust forms on the bottom.
Spread a teaspoon of mustard on the top of each burger. Flip the patties over, and cook for another 2 minutes or until the desired doneness is reached. Repeat cooking steps for the remaining two patties.
Serve each burger patty with lettuce and tomatoes. Add a crispy fried egg and a generous squirt of sriracha if you want
3 tablespoons ghee, avocado oil, or fat of choice, divided
1 large shallot or ½ small red onion, finely diced
1 pound ground beef, 15% fat or higher
Diamond Crystal kosher salt
Freshly ground black pepper
4 teaspoons Dijon-style mustard
1 head butter lettuce, separated into leaves
2 tomatoes, sliced
4 large eggs,
Instructions
Heat a large skillet over medium low heat and swirl in 1 tablespoon of ghee when the pan is hot. Toss in the finely diced shallots and sauté for 3 to 5 minutes or until golden and translucent.
Transfer the sautéed shallots to a bowl to cool to room temperature.
Divide the ground beef into 4 equal portions. Using your fingers, sculpt each portion into a concave bowl.
Tuck about a teaspoon of cooked and chilled shallots into each beef bowl. Then, seal up the hole to form a ball.
Flatten the balls with your hands to make ½-inch thick shallot-stuffed burger patties.
Heat a large skillet over medium high heat. Liberally salt and pepper on one side of the patties.
Swirl 1 tablespoon of ghee in the pan, once it’s hot. Place patties seasoned-side down in the pan. Sprinkle salt and pepper on the top of the patties and fry undisturbed for 3 minutes or until a nice crust forms on the bottom.
Spread a teaspoon of mustard on the top of each burger. Flip the patties over, and cook for another 2 minutes or until the desired doneness is reached. Repeat cooking steps for the remaining two patties.
Serve each burger patty with lettuce and tomatoes. Add a crispy fried egg and a generous squirt of sriracha if you want
Instant Pot Roast Potatoes
Ingredients
1 pound fingerling or Yukon Gold potatoes, peeled and cut into uniform 1 – 1½ inch cubes
2 tablespoons of ghee or favorite animal fat
Kosher salt
Freshly ground black pepper
¼ cup minced chives or Italian parsley (optional)
Juice from ½ medium lemon (optional)
Instructions
Add ½ cup of water (or the minimum recommended by the manufacturer) to the cooking insert of an Instant Pot. Dump in the potatoes.
If you’re using an electric pressure cooker like an Instant Pot, simply press the Manual or Pressure Cook button and program it cook for 5 minutes under high pressure.
When the potatoes are done cooking, turn off the Instant Pot and let the pressure release naturally (~10 minutes).
Melt the ghee or butter over medium high heat in a large skillet. Once it starts sputtering, carefully add the potatoes to the pan.
Season generously with salt and pepper. Leave the potatoes undisturbed for 1 minute before flipping to brown the other side for an additional minute.
Squeeze on the juice from half a lemon and toss with fresh chives or Italian parsley.
1 pound fingerling or Yukon Gold potatoes, peeled and cut into uniform 1 – 1½ inch cubes
2 tablespoons of ghee or favorite animal fat
Kosher salt
Freshly ground black pepper
¼ cup minced chives or Italian parsley (optional)
Juice from ½ medium lemon (optional)
Instructions
Add ½ cup of water (or the minimum recommended by the manufacturer) to the cooking insert of an Instant Pot. Dump in the potatoes.
If you’re using an electric pressure cooker like an Instant Pot, simply press the Manual or Pressure Cook button and program it cook for 5 minutes under high pressure.
When the potatoes are done cooking, turn off the Instant Pot and let the pressure release naturally (~10 minutes).
Melt the ghee or butter over medium high heat in a large skillet. Once it starts sputtering, carefully add the potatoes to the pan.
Season generously with salt and pepper. Leave the potatoes undisturbed for 1 minute before flipping to brown the other side for an additional minute.
Squeeze on the juice from half a lemon and toss with fresh chives or Italian parsley.
Thursday, January 3, 2019
Meat Balls and Broccolini (from Nom Nom Paleo)
Ingredients
1 pound broccolini, ends trimmed
2 tablespoons extra virgin olive oil or avocado oil
1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt
1½ pounds Italian bulk sausage (make sure it’s Whole30 compliant!)
1½ cups marinara sauce
Instructions
Heat oven to 425°F or 400°F convection bake with the rack in the middle.
On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 teaspoon of Diamond Crystal kosher salt or ½ teaspoon Morton’s kosher salt/fine grain salt).
Arrange the broccolini in a single layer on the rimmed baking sheet.
Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1½ inches in diameter.
Tuck the meatballs in any open spots between the broccolini on the baking sheet.
Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking.
While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven.
When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!
1 pound broccolini, ends trimmed
2 tablespoons extra virgin olive oil or avocado oil
1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt
1½ pounds Italian bulk sausage (make sure it’s Whole30 compliant!)
1½ cups marinara sauce
Instructions
Heat oven to 425°F or 400°F convection bake with the rack in the middle.
On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 teaspoon of Diamond Crystal kosher salt or ½ teaspoon Morton’s kosher salt/fine grain salt).
Arrange the broccolini in a single layer on the rimmed baking sheet.
Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1½ inches in diameter.
Tuck the meatballs in any open spots between the broccolini on the baking sheet.
Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking.
While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven.
When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!
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