This was easy to put together for a quick weeknight meal. I used a chuck shoulder top blade so it could cook fast and stay tender. The sauce is not thick so if you want it thicker add a little arrowroot or tapioca starch at the end. A few teaspoons should do the trick.
The orange marmalade that I use does not have any added sugars or other junk, but it’s hard to find. Whole Foods seems to have every flavor of this brand except for marmalade. I can only find it at a Publix by my house. Don’t plan on making this meal until you find the marmalade first, but once you find it…it’s worth giving it a try.
- 1/3 cup orange marmalade – click on link for a brand without added sugars
- 4 Tbsp coconut aminos or gluten free soy sauce
- 2 garlic cloves, minced
- 1 Tbsp ginger, peeled and mined
- 3 heads of broccoli (+/-5 cups), cut in to bite size pieces
- 1.5 lb chuck should top blade, sliced paper thin against the grain
- 2 Tbsp sesame seed oil, divided
- 3 Tbsp grapeseed oil, divided
- 1 cup of oranges, peeled and sliced **
- 1 to 2 tsp arrowroot or tapioca starch *** optional
Heat 1 Tbsp sesame seed oil and 2 Tbsp grapeseed oil in a large pan. Mix marmalade, coconut aminos, garlic and ginger in a bowl. Set aside. Add half the meat and cook until brown for about three minutes. Remove the meat and put on a plate lined with paper towel. Heat the pan again and add the remainder of the meat. Cook until brown and add to the plate lined with paper. Rinse the pan out and then add 1 Tbsp sesame seed oil and 1 Tbsp grapeseed oil over medium heat. Add broccoli to the heated pan and cook for 2 minutes, stirring often. Add the marmalade sauce and cook another 5 minutes. Stir in the beef and orange slices and serve warm.
**when cutting the oranges, be careful to remove the pith (the outer white layer) or it might taste bitter.
***you could add the starch at the end to thicken the sauce
This dish is for one of those days you wake up with an enormous appetite. It’s packed full of flavor and a little on the spicy side. There were a lot of leftovers so I’m looking forward to having again during the week.
- 5 cups butternut squash, peeled and diced small
- 3 cups collard greens, washed with stems removed and cut into thin ribbons
- 1 onion, diced
- 1lb grassfed ground beef (other ground meats could be substituted)
- 1 tsp dry mustard
- 1 tsp dry sage
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 tsp salt
- 1 – 8oz package sliced baby bella mushrooms
Add fat of choice to large skillet and heat to medium. Add butternut squash and collards and cook about 12 minutes, until squash is tender. Remove from pan. Add diced onions, grassfed beef, all the spices and mushrooms to the pan and sauté until beef is no longer pink. Add the butternut squash and collards back in to the pan. Serve warm with a fried egg on top.
I made the Chili Verde Chicken Enchiladas from Against All Grain and loved them, but wanted to make a beef option. These turned out well and are not loaded with sodium and all the other junk you would consume at a Mexican restaurant.
I would recommend making the paleo wraps and tomatillo salsa beforehand so that this dish comes together quickly when you are ready to put it together.
- 2 lbs grass fed ground beef
- 1 onion, diced
- 1 garlic clove, diced
- 1 Tbsp fat of choice (I used grapeseed oil)
- 3 cups homemade tomatillo salsa
- 8 paleo wraps
- Shredded cheese of choice (optional – I used monterey jack cheese)
Heat fat of choice in skillet and add diced onions and garlic. Cook until translucent. Add ground beef and brown all the way through. Add 2 cups of salsa and stir to combine. Fill each wrap with a little ground beef mixture and sprinkle with cheese (if using cheese). Roll up carefully and place in 9X13 pan with the seam facing down. Sprinkle a little cheese on top and cook in 350 degree oven for 15 minutes.
**I had close to 1/2 a cup of the ground beef mixture left over. I used it the next morning to make an omelette. It was so good!
This recipe is from Against All Grain. It can be labor intensive so I usually double this recipe and have two simultaneous pans going to save time. My heavily seasoned 8 inch cast iron skillet is my pan of choice.
I absolutely love these things! They are extremely versatile. I have used them to make enchiladas, breakfast burritos to using them as a bread replacement to make just about any sandwich you can imagine.
This recipe typically yields 8-10 wraps
- 6 eggs
- 1 cup unsweetened almond milk
- 3 Tbsp coconut flour
- 2 tsp coconut oil, melted
- 1 tsp arrowroot powder or tapioca starch
- ¼ tsp sea salt
- Coconut oil for pan
Pre-heat coconut oil in skillet over medium high heat. Mix all ingredients in a bowl with a whisk or hand mixer. Let mixture sit for 10 minutes so coconut flour absorbs moisture. Stir mixture one more time and then scoop ¼ cup into the heated pan. Turn the pan in a circular motion so a thin layer covers the entire bottom of pan. Cook a few minutes until you see bubbles and bottom is lightly browned. Flip the wrap and cook on other side for about a minute. Continue with remaining batter while adding more oil every 3 to 4 wraps or as needed.
I am obsessed with this salsa! It’s not too spicy and full of flavor. After trying this one, you will not want to ever buy it premade from the store again. I use this salsa on just about anything.
This recipe is from Against All Grain.
- 1.5 lbs tomatillo, husked and rinsed
- 1 serrano chili, cut off stem
- 1 poblano pepper
- 3 cloves garlic
- ½ Tbsp salt
- Tbsp fat of choice
Roast the poblano pepper under a broiler until charred on all sides. Put in airtight container for 15 minutes. Peel off skin and scrape out seeds.
Boil a large stockpot of water on stove. Add tomatillos, serrano chili and garlic and simmer for 15 minutes. Do not overcook or the tomatillos will burst open. Drain the water and add the cooked tomatillos, serrano chili, garlic and roasted pobablo pepper to a food processor. Process until a smooth salsa forms.
Heat a skillet with a Tbsp of fat of choice (olive oil is what I used). Add the salsa to the pan and cook for about 5 minutes to let some water evaporate and allow salsa flavor to intensify. Add ½ Tbsp of salt, stir and serve.
This makes +/-3 cups of salsa. I usually double this recipe because I love it so much!!!
This recipe saved my friend’s marriage. Okay, so not really but it did convince her husband that eating ‘paleo’ does not have to taste awful.
Cube steak is not something I would typically buy at the store, but there were several pounds of it when we purchased half a cow from Indian Creek Angus. I love southern food so figured chicken fried steak would satisfy one of those Biscuit Barn cravings.
- 1lb grassfed cube steak, cut into serving sizes
- 2 eggs
- ½ cup almond flour
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp cayenne powder
- ¼ tsp smoked paprika
- ½ cup tapioca flour
- Grapeseed oil
Put grapeseed oil in cast iron skilled and heat over medium heat. Mix almond flour, salt, garlic powder, black, pepper, cayenne powder and smoked paprika in a bowl. Beat the two eggs and put in another bowl. Put tapioca flour in a third bowl. Dry the cube steak and dredge in tapioca flour. Shake off excess and dip in to egg. Then put in to almond flour. Put in skilled and cook 90 seconds on each side. Be careful to skillet is not too hot so you do not burn the cube steak. Put cooked steaks on paper to drain off excess oil as you cook in batches.
- 3 Tbsp bacon fat
- ½ cup coconut milk
- 2 tsp tapioca flour
- ¼ to ½ tsp salt
- ½ tsp black pepper
Heat small stockpot over medium heat and combine tapioca flour and bacon fat. Whisk constantly for a minute. Slowly add coconut milk and continue to whisk for another minute. Then add S&P to taste.
This is an easy dish that everyone likes in my house. I have one child who will eat broccoli and another who will eat sweet peppers. This recipe caters to both without making it difficult for myself. We eat the meat and veggies as is, but feel free to make cauliflower rice if desired.
- 2 lb top round steak, sliced against the grain – 1/8 inch thickness
- 3 medium bell peppers (variety of color), sliced into julienne strips
- 2 small heads broccoli florets, cut in to bite size pieces
- 2 Tbsp olive oil
- 2/3 cup coconut aminos or tamari (wheat-free soy sauce)
- 1.5 Tbsp arrowroot starch
- 1 Tbsp coconut sugar
- 1/3 cup water
Heat 1 tablespoon of olive oil in a large skillet and add the peppers and broccoli and cook 8-12 minutes to your preference. If you cook over low heat for long period, they will be tender. If you cook over medium-high heat, they will be al dente.
While the peppers are cooking, combine coconut aminos/tamari, arrowroot starch and sugar in a bowl and mix well. Add the sliced beef to the bowl and stir to coat beef thoroughly.
Remove peppers and broccoli from skillet, put in to a serving bowl and set aside.
Increase the burner to high heat and add remaining oil to the skillet. Once the oil starts to shimmer, cook the beef until browned. Remove the beef and put in to the serving bowl with peppers and broccoli.
To make the sauce, add 1/3 cup of water to the skillet and stir through until the pan is deglazed. Cook until reduced in half for a few minutes. Add to the beef, peppers and broccoli.