Stir fry beef and broccoli

 Ingredients

Sauce:

1/4 cup chicken broth

1/2 cup coconut aminos

3 tablespoons rice vinegar

1 tablespoon orange juice

1 tablespoon arrowroot powder

3 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

1 teaspoon sesame oil

pinch of salt

Beef and Broccoli:

2–2.5 lb sirloin steak (remove fat and then slice against the grain into thin strips)

2–3 tablespoons arrowroot powder

4–6 tablespoons ghee (or olive oil)

kosher salt and pepper

1/4 cup coconut aminos

4 heaping cups of broccoli florets

1 pint of sliced mushrooms

Instructions

In small mixing bowl, combine Sauce ingredients and whisk together; set aside.

Take large cast iron skillet and bring to medium heat.  Add 1 tablespoon of ghee. Let it melt and coat the pan.

Place arrowroot in a medium-sized bowl. Place the steak and arrowroot on the counter next to your cast iron skillet.

Working in batches, lightly place pieces of beef in the arrowroot and lightly coat them. Shake off any excess and add to the pan. Continue, spacing out the beef strips so they aren’t touching, until you have filled up the cast iron skillet. Lightly season with salt and pepper.

Cook the strips approximately 1 minute per side then remove and place on a clean plate. Continue until all the beef is seared on both sides (this should take about 3-4 batches) adding a tablespoon of ghee (or more) in between each batch to keep the bottom of the skillet from drying out.

Once steak is all cooked and set aside, add approximately 1/4 cup coconut aminos to pan to deglaze (scraping up all the bits from the bottom).

Add broccoli and mushrooms and stir and cook for about 5 minutes.

Add sauce (whisk the sauce again before adding as the arrowroot may sink to the bottom) and bring to a light simmer. Stir until it starts to thicken, about 2 minutes.

Add steak (along with any juices that have settled on the plate) and stir to fully mix.

Remove from heat and serve immediately.

Instant Pot Chili recipe

4 pounds beef chuck roast cut into 2-inch cubes

2 teaspoons Diamond Crystal kosher salt use 1 teaspoon if Morton’s brand

4 slices bacon cut into ¼-inch pieces

1 medium yellow onion cut into ½-inch dice

2 tablespoons tomato paste

3 tablespoons ancho chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 tablespoon smoked paprika

1 cup bone broth or chicken broth

1 ounce unsweetened chocolate shaved

4 garlic cloves peeled and minced

Juice from ½ small lime

Freshly ground black pepper

In a large bowl, toss the cubed beef with the salt and set aside.

Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon. Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.

Dump in the onion and tomato paste and sauté until the onions are softened, about 2-3 minutes.

In the meantime, combine the ancho chile powder, cumin, oregano, paprika, and the broth in a small bowl or measuring cup. Mix until smooth and then stir in the chocolate shavings.

When the onions are softened, stir in the garlic and chili-chocolate mixture. Cook for 1 minute or until fragrant.

Add the salted beef, cooked bacon, and lime juice. Stir well to combine. 

Cancel the sauté function. Lock the lid and program your Instant Pot to cook under high pressure for 35 minutes. 

Another meatloaf recipe

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.

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

Asian Meatballs from Nom Nom Paleo

Ingredients

8 medium fresh shiitake mushrooms, minced (or 8 dried shiitake mushrooms, rehydrated)
1 medium shallot, minced
¾ cup minced sweet potato
2 tablespoons minced cilantro
2 pounds ground beef
1½ tablespoons Paleo-friendly fish sauce
2 tablespoons tomato paste
Magic Mushroom Powder or Diamond Crystal brand kosher salt
Freshly-ground black pepper
2 tablespoons melted fat of choice (unnecessary if using parchment paper)

Instructions

Line two rimmed baking sheets with parchment paper or foil, and preheat the oven to 375°F. In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro.

In a large bowl, combine the ground beef, fish sauce, tomato paste, and the minced veggies and herbs. Sprinkle on Magic Mushroom Powder (or kosher salt) and pepper. If you’re unsure of how much seasoning to use, start with ½ teaspoon Magic Mushroom Powder (or kosher salt) and a few grinds of freshly ground black pepper. Thoroughly combine the ingredients but don’t overwork the meat.

Scoop out uniform balls with a medium disher (1½ tablespoons) and roll out three dozen meatballs. Each meatball should be about 1½ inches in diameter. (If you’re not using parchment paper, brush the foil or baking sheet with the melted fat before you place the meatballs on top.)

Divide the meatballs onto the two lined baking sheets. Bake each tray of meatballs for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking.

Plate and serve immediately, or store in an airtight container in the fridge for up to three days. You can also freeze the cooked meatballs for up to 6 months.

Nom Nom Paleo Instant Pot Chili Recipe

Ingredients:

1 tablespoon avocado oil, ghee, or cooking fat of choice
1 large yellow onion, diced
1 small red bell pepper, diced
Diamond Crystal kosher salt
2 tablespoons tomato paste
4 garlic cloves,minced
2 pounds ground beef (85% lean, 15% fat)
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
¼ teaspoon cayenne pepper (optional)
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
½ cup chicken broth or bone broth
2 teaspoons fish sauce
1 tablespoon apple cider vinegar (optional)

Method:

Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around.
As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.
Cook for 3 minutes, stirring frequently, until the vegetables are softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Add in the ground beef along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.
When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional).
Combine well to distribute the fragrant spices.
Toss in the drained diced tomatoes, broth, and fish sauce.
Stir everything well, making sure the liquid reaches the bottom of the insert.
Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.

Thai beef curry in Instant Pot

Ingredients

• 3 pounds grass fed beef brisket, chuck roast, or boneless short ribs, cut in 1½-inch cubes
• 2 teaspoons Diamond Crystal kosher salt
• 1 tablespoon coconut oil
• 2 tablespoons Thai curry paste
• 1½ cup full-fat coconut milk, plus ½ cup (optional)
• 2 tablespoons coconut aminos
• 2 tablespoons apple juice (I like Martinelli’s brand)
• 1 tablespoon Red Boat fish sauce
• 2 medium sweet potatoes, peeled and cut in large cubes
• 2 small onions, peeled and coarsely chopped
• 2 large carrots, peeled and cut in 2-inch pieces
• Handful of chopped mixed herbs, like cilantro and scallions

Instructions

1. In a large bowl, toss the cubed beef with the salt.
2. Use your hands to distribute the salt evenly.
3. Press the “Sauté” button on the Instant Pot and add the coconut oil. (No Instant Pot? Simply heat the oil in your stovetop pressure cooker over medium heat.)
4. When the oil is hot, add the curry paste and stir until fragrant.
5. Pour in the coconut milk, coconut aminos, apple juice, and fish sauce.
6. Stir the sauce to combine.
7. Add the beef cubes, sweet potatoes, onions, and carrots. Stir everything well.
8. Press the “Cancel/Warm” button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.
9. Press the “Meat” button to cook the stew for 35 minutes under high pressure. (If you’re using a stovetop pressure cooker, lock the lid and crank the heat to high to bring the contents to high pressure. Once high pressure is reached, decrease the heat to low, or just enough to maintain high pressure. Set a timer for 35 minutes as your stew cooks under high pressure.)
10. When the stew is finished cooking, unplug the electric pressure cooker and let the pressure drop naturally. If it’s still pressurized after 10 minutes, turn the knob at the top to release the pressure manually. (For stovetop pressure cookers, turn off the burner and let the pressure drop naturally.)
11. Once the pressure is released, take off the lid and taste the stew. Adjust the seasoning with additional salt or fish sauce to taste.
12. Don’t worry if the sauce looks kind of curdled—it’ll still be delicious. For those of you who want a creamier sauce, you can transfer the meat to a serving platter with a slotted spoon. Pour the sauce and vegetables into a blender or food processor and add the optional ½ cup of coconut milk. Purée the sauce until smooth, and combine it back with the beef before serving.
13. I’m too lazy to wash a blender so I don’t bother with this extra step. I simply ladle the yummy stew on top of a bowl of cauliflower rice, hide the stew under a pile of fresh herbs, and dig in!

Instant Pot Mexican beef

Ingredients

• 2½ pounds boneless beef short ribs, beef brisket, or beef chuck roast cut into 1½- to 2-inch cubes
• 1 tablespoon chili powder
• 1½ teaspoons kosher salt (Diamond Crystal brand)
• 1 tablespoon ghee or fat of choice
• 1 medium onion, thinly sliced
• 1 tablespoon tomato paste
• 6 garlic cloves, peeled and smashed
• ½ cup roasted tomato salsa (like the Salsa Roja Asada from my cookbook or iPad app—or just buy some)
• ½ cup bone broth
• ½ teaspoon Red Boat Fish Sauce
• freshly ground black pepper
• ½ cup minced cilantro (optional)
• 2 radishes, thinly sliced (optional)

Instructions

The process is pretty much the same regardless of whether you use a stove-top pressure cooker or an electric one. The only difference is that your cooking time under high pressure will be slightly shorter with the stove top cooker than with an electric cooker (e.g. 30 minutes vs. 35 minutes).

1. In a large bowl, combine cubed beef, chili powder, and salt.
2. Press the “Sauté” button on your Instant Pot and add the ghee to the cooking insert. Once the fat’s melted, add the onions and sauté until translucent. (If you’re using a stove top pressure cooker, melt the fat over medium heat and sauté the onions.)
3. Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.
4. Toss in the seasoned beef, and pour in the salsa, stock, and fish sauce.
5. Cover and lock the lid, and press the “Keep Warm/Cancel” button on the Instant Pot. Press the “Meat/Stew” button to switch to the pressure cooking mode. If your cubes are smaller than mine, you can press the “minus” button to decrease the cooking time from the preset 35 minutes. Once the pot is programmed, walk away. (If you’re using a stove-top pressure cooker, you won’t have all those buttons to press. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes.)
6. When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. If you’re using a stove-top pressure cooker instead, remove the pot from the heat. In either case, let the pressure release naturally (~15 minutes).
7. Unlock the lid and season to taste with salt and pepper. At this point, you can plate and serve—or store the beef in the fridge for up to 4 days and reheat right before serving.
8. When you’re ready to eat,  top the hot stew with cilantro and radishes.

Mocha beef recipe for Instant Pot

Ingredients

For the mocha rub:

• 2 tablespoons finely ground coffee (you can substitute decaf)
• 2 tablespoons smoked paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon cocoa powder
• 1 teaspoon Aleppo pepper (you can substitute red pepper flakes)
• 1 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon sea salt

For the roast:

• 2 pounds beef chuck roast, cut into 1½- to 2-inch cubes
• 1 cup brewed coffee (you can substitute decaf or broth)
• 1 cup beef broth or bone broth
• 1 small onion, chopped
• 6 dried figs, chopped
• 3 tablespoons balsamic vinegar
• Kosher salt
• Freshly ground black pepper

Instructions

1. Mix the ingredients for the mocha rub in a small bowl. You won’t need all of the rub, so save the extra in a tightly sealed container.
2. Brew a cup of coffee. When I’m making just one cup, I turn to my Aeropress—not only because it makes a mean cuppa coffee, but also because it tickles me to know that the Aeropress was invented by the same dude who made Aerobie flying rings.
3. Place the beef cubes in a large bowl and add three to four tablespoons of the mocha rub.
4. Toss well until the beef is evenly coated.
5. Combine the brewed coffee, broth, onion, figs, and balsamic vinegar in a high-powered blender. Blitz until liquefied.
6. Transfer the seasoned beef to your pressure cooker and pour the sauce on top.
7. Cover and lock the lid of your pressure cooker.
8. If you’re using an Instant Pot, turn it on and press the “Meat/Stew” button to switch it to the pressure cooking mode. And if your cubes are smaller than mine, you can press the “minus” button to decrease the cooking time from the preset 35-minute cooking time. Once the pot is programmed, walk away. (Or, if you’re like me, sit down and eat dinner.)
9. When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. At this point, turn it off and let the pressure release naturally (about 15 minutes).
10. (Using a stove-top pressure cooker? You won’t have all those buttons to press; instead, just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes. Remove the pot from the heat, and let the pressure release naturally.)
11. Pop open the lid. The meat should be fork tender. If it’s not, cook it under high pressure for 5 more minutes.
12. Transfer the cooked beef to a serving platter.
13. Shred the meat with two forks.
14. If desired, heat the remaining sauce to a boil to reduce and thicken it. Adjust the seasoning with salt and pepper to taste.
15. Ladle the sauce on the beef and dig in!

Sauteed beef and potato latkes (Blue Apron)

10 Ounces Thinly Sliced Beef
1 Cage-Free Farm Egg
2 Carrots
2 Russet Potatoes
1 Yellow Onion
1 Beet
1 Bunch Thyme
1 Bunch Chives
2 Tablespoons Crème Fraîche
2 Tablespoons Tomato Paste
1 Tablespoon White Wine Vinegar
¼ Cup Matzo Meal

Preheat the oven to 475°F. On a paper towel-lined cutting board, peel the beet; cut into ½-inch-thick sticks. Peel the carrots; cut into ½-inch-thick sticks.  Peel the onion; thinly slice 1 half, leaving the remaining half intact. Cut the chives into 1-inch pieces.
Place the beet and carrots on a sheet pan. Drizzle with olive oil; season with salt, pepper and half the thyme. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
While the beet and carrots roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the sliced onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until very tender. Add the tomato paste and remaining thyme; cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the vinegar and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a bowl.
While the onion cooks, crack the egg into a large bowl; beat until smooth. Grate the potatoes and remaining onion half on the large side of a box grater. Place in the bowl of beaten egg and season with salt and pepper. Add the matzo meal; mix until thoroughly combined. Using your hands, divide the mixture into 6 equal-sized portions, squeezing out and discarding any excess liquid. Flatten each portion into a ¼-inch-thick round and transfer to a paper towel-lined plate.
Rinse and wipe out the pan used to caramelize the onion. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of the latke mixture sizzles immediately when added to the pan, add the latkes. (If necessary, work in batches.) Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt; set aside in a warm place. Carefully discard the oil and wipe out the pan.
Using your hands, separate the beef; pat dry with paper towels. Transfer to a bowl; season with salt and pepper. Toss to coat. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single layer; cook, without stirring, 1 to 2 minutes, or until browned on the first side. Add the caramelized onion. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the beef is just cooked through. Divide the beef, cooked latkes and roasted beet and carrots between 2 dishes. Garnish with the chives. Garnish the latkes with the crème fraîche. Enjoy!

Beef short ribs

INGREDIENTS
4 lbs beef short ribs
¾ cup coconut aminos
½ cup water
¼ cup white wine vinegar
2 Asian pears, peeled and finely grated
4 tbsp garlic, minced
2 green onions, thinly sliced
Freshly ground black pepper
Baby Bok Choy with Shiitake Mushrooms:
½ lb shiitake mushrooms, stems removed and caps sliced
1 lb baby bok choy, stems cut off, leaves separated, cut into 1 inch pieces
2 green onions, sliced, for garnish
2 garlic cloves, minced or pressed
2 tbsp coconut aminos
⅓ cup good quality chicken stock
1 ½ tbsp fish sauce
½ tsp sesame oil (optional)
1 ½ tbsp coconut oil or ghee

PREPARATION
Korean Short Ribs:
In a bowl, make the sauce by combining everything but the short ribs. Season with freshly ground black pepper to taste.
Place the short ribs in a slow cooker and cover with the sauce.
Cook on low 7-8 hours or on high 5-6 hours, until ribs are fall of the bone tender.
Transfer the ribs to a serving platter and serve.
Baby Bok Choy with Shiitake Mushrooms:
In a small bowl mix together the chicken stock, fish sauce, and sesame oil if using. Set aside.
Over high heat melt cooking fat in a large skillet or wok.
Once very hot cook garlic for 10 seconds, stirring so it is mixed with the cooking fat.
Add shiitake and stir-fry for about 1 minute.
Now add the bok choy and coconut aminos and stir-fry for another 3 minutes.
Next stir in the chicken stock mixture and continue to stir-fry for another 4 minutes, until sauce is slightly reduced but the bok choy are still bright green.
Remove from the heat, transfer to a serving bowl top with green onions and serve warm.

Cottage pie

 INGREDIENTS
2 lbs ground beef
2 large carrots, finely chopped
3 celery stalks
1 large onion
4 tsp tomato paste
4 tbsp coconut aminos
2 cups good quality beef stock
4 tbsp tapioca or arrowroot starch
Several fresh sprigs of thyme
2 bay leaves
3 tbsp cooking fat
Sea salt and freshly ground black pepper
Potatoes:
1 ½ lbs russet potatoes, peeled and chopped
¼ cup full-fat coconut milk
¼ cup ghee or coconut oil
1 egg yolk
Sea salt and freshly ground black pepper
 

PREPARATION
Preheat oven to 400 F.
Heat 3 tablespoons of cooking fat in a large sauté pan over medium-high heat.
Once hot cook the onion, carrot, celery, and garlic just until softened, about 3-4 minutes.
Add the ground meat, season well with salt and pepper and cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
Next, sprinkle the tapioca or arrowroot starch amongst the meat, mix, and cook for another minute.
Add in the beef stock, coconut amnios, tomato paste, thyme, and bay leaves.
Bring to a boil, reduce the heat to low and simmer for 15-20 minutes, until the sauce reduces and turns into a gravy, stirring occasionally.
Check in 10 minutes and if needed turn the heat up a bit to help reduce the liquid.
When the sauce thickens and coats the ground meat, remove and discard the thyme sprigs and bay leaves.
Meanwhile, prepare the mashed potatoes.
Place the potatoes in a large pot and fully cover with cold water, salt the water if desired and place over high heat.
Bring to a boil and cook until tender, about 10 minutes.
Drain the potatoes in a colander and return them to the pot.
Add the coconut milk and ghee or coconut oil and mash using a potato masher.
Season liberally with salt and pepper and continue to mash until smooth.
Stir in egg yolk until well mixed.
Set aside.
Place the ground meat mixture in to a large glass or casserole dish (11 inch x 7 inch, or use 2 smaller ones).
Starting around the edges then moving to the center, top the meat with the mashed potatoes. Use a spatula to smooth out the top.
Place on a baking sheet and put in oven.
Cook for 25 minutes, or until the potatoes start to golden.
Remove from the oven and let sit 10 minutes before serving.

Beef and bok choy

INGREDIENTS
2 lbs beef sirloin, thinly sliced into strips
12 heads baby bok choy, cut in half lengthwise
1 onion, thinly sliced
2 tbsp fish sauce
1 small piece fresh ginger, minced
2 cloves garlic, minced
5 dried red chiles, halved (optional)
3 tsp coconut oil
Sea salt and freshly ground black pepper

PREPARATION
Season the beef to taste with sea salt and freshly ground black pepper.
Warm the coconut oil in a large skillet placed over a high heat.
Add the ginger, garlic, and chiles (if using).
Stir-fry until fragrant, about 1 minute.
Add the beef and cook for 2 to 3 minutes.
Transfer the beef to a bowl.
Add the onion to the hot skillet and cook for 2 minutes.
Add the bok choy and cook until soft (3 to 4 minutes).
Return the beef to the skillet, add the fish sauce to the pan, stir to combine, and serve warm.

Balsamic Roast Beef

INGREDIENTS
6 lbs beef chuck roast, boneless
4 to 6 sweet potatoes, cut into big pieces
8 carrots, cut into big pieces
2 onion, sliced
4 sprigs of fresh rosemary
4 bay leaves
4 cloves garlic, minced;
⅔ cup balsamic vinegar
3 cups good quality beef stock
4 tbsp cooking fat
Sea salt and freshly ground black pepper to taste
2 bunches swiss chard
2 garlic cloves
3 tbsp cooking fat
Splash of red wine vinegar
Sea salt

PREPARATION
Season the roast on all sides with sea salt and black pepper.
Melt some cooking fat over a medium-high heat in a large skillet, and sear the roast for 2-3 minutes on each side.
Place the meat in the slow cooker and top with the onion, minced garlic, balsamic vinegar, beef stock, bay leaves, rosemary sprigs.
Cover the slow cooker, turn it on low, and cook for 6 hours.
Add the carrots and sweet potatoes, set the slow cooker to high, and cook for about another 2 hours, or until the vegetables are nice and soft and the meat is fork tender.
Remove and discard the 2 bay leaves and rosemary sprigs.
Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over a medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
Pour the sauce back in the slow cooker and serve with the meat and vegetables.
Right before you are ready to eat prepare the sautéed Swiss Chard.
Remove the ribs of the Swiss chard and chop them into bite size pieces, then chop the leaves crosswise into ½ wide strips.
Heat cooking fat in a large sauté pan over medium heat and add garlic, sauté for 1 minute.
Add in the ribs of the Swiss chard and cook for 4 minutes.
Next add in the remaining leaves of the chard, splash of red wine vinegar, and salt to taste.
Sauté until leaves are wilted.
Remove from heat, transfer to serving bowl, and serve.

Cuban Shredded Beef Recipe

Ingredients

2 lb. boneless beef chuck.

3 garlic cloves, minced
1 onion, thinly sliced;
½ tsp. ground cumin;
2 tbsp. fresh orange juice;
½ tsp. lime zest;
1 tbsp. lime juice;
1 cup beef stock;
Sea salt and freshly ground black pepper to taste;
Cooking fat;
Lime wedges, for serving;

Preparation

1. Season the beef all over with sea salt and black pepper to taste.
2. Place the beef in a slow cooker with the stock and cook 6 to 8 hours on low.
3. When the beef is cooked, break it apart gently with a fork and set aside.
4. In a large skillet placed over a medium-high heat, melt the cooking fat. Add the garlic and onion, and cook until the onion is golden and soft (about 5 minutes).
5. Add the beef to the skillet. Reduce the heat to medium and cook for about 4 minutes.
6. Add the cumin, orange juice, lime juice, lime zest, and season again with salt and pepper to taste. Give everything a good stir.
7. Serve warm with lime wedges.

Whole30, Day 6

Day 6-Sunday. My usual major cooking today. We had run out of no-oat oatmeal in the morning, so I made a new batch-30 eggs, the most I have ever made. I made a huge bowl for Sam and then aliquoted some for me to take to work

I made a batch of sweet potato hummus, this stuff is amazing. I made taro chips to eat with it. It's pretty much what I ate for dinner

Sam was going to grill burgers for dinner, but we had so much food already that I told him it wasn't really necessary. He said he would rather have meatballs anyway, so I made a batch for him. They are not my favourite, but I had made plenty of other things that I could eat instead

I made this chili for me to eat for lunch this week. Sam doesn't like it, I think it's because it has hot sauce in it

Maggie had asked me to make her a chicken clafouti. It's a mach better thing for her to eat for breakfast than chocolate cereal

Recent food-related stuff

Sam made these steak kebabs with the cherry sauce last weekend, they turned out to be really good

We ate therm with cucumber, mango and avocado salad

Ben had made pita when he was in Culinary Camp and made some more when he was home.  They were really good and surprisingly easy to make

Ben has been coming to work with me quite a lot this Summer.  He's a big fan of Fresh Gatherings and gets lunch there, it is all locally grown food and I'm glad he likes it.  He had this huge sandwich one day

and these tacos another day

We went to First Watch for breakfast yesterday, last weekend of Summer vacation....

Crockpot brisket with coffee/cumin

4 lbs (approx.) 100% grass-fed beef brisket (or other roast of your choice)
1/4 cup ground coffee
2 tablespoons ground cumin
2 tablespoons sea salt
1-2 teaspoons unsweetened cocoa powder
1 tablespoon coconut oil
1 can coconut milk

Pour coconut milk into crockpot
Mix all the rub ingredients in a bowl, that's the coffee, salt, cumin and cocoa.
Take the solid coconut oil and rub it all over the brisket, then apply the rub.
Cook for ten hours in the coconut milk that is already in the crockpot, a bit longer if it is not easily shredded at the ten-hour mark.

Mashed Sweet Potatoes
4 large sweet potatoes
6 T coconut cream
2 T cinnamon
2 tsp nutmeg
½ C chopped pecans

Cut potatoes into small cubes and boil or microwave until soft.
Drain and mash until almost smooth. Add coconut cream and spices. Stir well.
Toss in pecans and stir.
Makes about 6 cups.

Steak and cherry sauce for BBQ

2 teaspoons ghee or fat of choice
½ cup minced shallot
1 garlic clove, minced
1 (1-inch) ginger root, peeled and finely grated
1 tablespoon tomato paste
¼ cup coconut aminos
¼ cup balsamic vinegar
¼ cup apple juice
10 ounces frozen cherries, roughly chopped
Kosher salt, to taste
Freshly ground pepper, to taste

For the Smashed Steak Skewers:
1½-pound flank steak Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons melted ghee
¼ cup scallions, thinly sliced

First, melt the ghee over medium heat in a small saucepan.
Add the shallots and a pinch of salt and sauté until translucent (around 5 minutes).
Stir in the garlic, ginger and tomato paste and sauté for 30 second until fragrant.
Add the coconut aminos, vinegar, juice and cherries and bring to a boil.
While the sauce is simmering, stir occasionally and smush the cherries against the side of the pot.

Cut the steak in half lengthwise (along the grain).
Next, slice the steak in half across the grain.
Put meat on skewers and smash to 1/2inch thick.
Season with salt and pepper and brush with melted ghee. Cook on grill and brush with BBQ sauce

Meatloaf recipe

Ingredients

Meat mixture:
2lbs ground beef
2 eggs
3 scallions
1 onion
3 cloves garlic
6 mushrooms
oregano
cayenne
rosemary
salt & pepper

spinach
4 oz Chevre cheese
2 tbsp tomato paste

Chop onion and mushrooms in a blender. 
Add to meat, scallions, eggs and seasoning.   Mix well.
Put meat mixture on plastic wrap and flatten out. 
Crumble cheese and place in middle of the meat mixture.  Add a large handful of spinach. 
Use the plastic wrap to fold ends of the meat mixture over. 
Turn into a baking dish and cook at 425 for 50 mins to 1 hour.