Lamb/Beef

18 Paleo Summer Cookout Recipes!

Summer is cookout season! Just mentioning the word cookout is a sure way to get company flocking to your door! Set up an outdoor game or two like Bocce Ball and Badminton, and you have a party!

Here are Eighteen Summer favorites of mine! Please feel free to share any of your favorite healthy Summer recipes in the comments below! What will you be making this Summer?

Bacon Wrapped Grilled Pork Chops with Citrus Drizzle by the Civilized Caveman

Prosciutto Olive and Sundried Tomato Turkey Burgers by Tammy Credicott

Grilled Vegetables and Shrimp Toss by Sam Eats Her Nutrients

Grilled Vegetables and Shrimp Toss

Grilled Bok Choy with Sesame Ginger Sauce by Sustainable Dish

Sesame-Ginger Flank Steak Salad by Primal Palate

Hatch Chili Layered Stack by Paleo Foodie Kitchen

Grilled Venison 50/50 Burgers by Sam Eats Her Nutrients

Aromatic Whole Grilled Chicken by Mark’s Daily Apple

Lamb Kofta (Meat on a Stick) by Stupid Easy Paleo

Fruit & Nut Broccoli Salad by Crafty Coin

Salmon Cucumber Noodle Salad by Mangia Paleo

Nom Nom’s Sister’s Phenomenal Grilled Green Chicken by Nom Nom Paleo

Lemon Parsley Grilled Zucchini by Danielle Walker of Against All Grain

The Best Creamy Coleslaw by The Paleo Mom

Paleo SCD Summer Strawberry Pie with Toasted Hazelnut Vanilla-Orange Ice Cream by Sam Eats Her Nutrients

Strawberry Sangria Sorbet by Sam Eats Her Nutrients

Strawberry Ice Cream Bon Bons by A Girl Worth Saving

S’More Worthy Graham Crackers by hopecentric

Strawberry Sangria Sorbet

Enjoy a Summer Cookout, have some fun, and share some delicious food! Happy June!

Eat Your Nutrients!

Lamb and Pine Nut Meatballs with Swiss Chard

This is a hearty meatball, and a delicious way to get in your greens! The meatballs are baked on top of the swiss chard (1 cup has 18 milligrams of calcium). Fats help with the digestion and absorption of vitamins and minerals in greens, plus it makes them taste so good! The pine nuts give the meatballs texture and personality. The mint, fennel, leeks and orange zest pair very well together with the lamb. This meatball recipe is an easy, one dish, main dish. Grass fed lamb is a good source of zinc, vitamin B12 and selenium. I also served this dish with roasted carrots, beets and a side salad. You can add any vegetables you like to your meal. Meatballs are so versatile! It is one of the things I love about them! Plus, since I have been really busy with my health coaching classes, this dish gets me out of the kitchen fast! I am sure many of you busy people out there will appreciate this easy, delicious recipe as much as I do!

Lamb Meatballs with Pine Nuts ans Swiss Chard

Lamb Meatballs with Pine Nuts and Swiss Chard

Lamb Meatballs with Pine Nuts and Swiss Chard

Ingredients:

2 Pounds of Grass Fed Ground Lamb

1/2 Cup Pine Nuts

1/2 Cup Superfine Almond Flour

1/4 Cup Finely Chopped Leek

1 Egg

2 Tablespoons plus 2 Teaspoons Garlic Infused Olive Oil

1 Tablespoon Dried Mint

1 Tablespoon Ground Fennel

1/2 Teaspoon Black Pepper

1/2 Teaspoon Himalayan Pink Salt or Sea Salt

Zest of One Organic Orange

1 Bunch of Swiss Chard, stems removed and coarsely chopped.

Directions:

Set your oven to broil.

Toast the pine nuts in a pan over medium high heat on the stove top for five minutes or until golden brown.

Mix together the ground lamb, pine nuts, and remaining ingredients except the chopped swiss chard. Form into golf ball sized meatballs. Place the chopped swiss chard in a large non-stick, oven-proof pan or large dutch oven. Toss with 2 teaspoons of olive oil and sprinkle lightly with additional salt and pepper to taste. Place the meatballs on top of the swiss chard, leaving space between the meatballs for even cooking.

Place meatballs and swiss chard under the broiler, and broil for five minutes. Turn oven to bake at 375º degrees, and bake an additional ten minutes until the internal temperature of the meatballs reaches 165º degrees. At this point your chard will be nicely cooked, with the lamb juices incorporated into them, and the meatballs soft and tender. In a pinch, you can also use frozen chard with great results! Approximately 18 Meatballs.

Eat Your Nutrients!

Weeknight Tacos SCD, Low FodMap, Paleo

You don’t have to give up tacos when eating SCD Low FodMap. Here is a delicious taco that uses butter lettuce “shells”. It is an easy weeknight meal!

Weeknight Tacos SCD, Low FodMap, Paleo

Weeknight Tacos, SCD Low FodMap Paleo

Ingredients:

1 Pound of Ground Grassfed Beef

1 Pound of Ground Pork

1 Large Green Bell Pepper

1/2 Cup Green Onion, sliced (green parts only)

2 Tablespoons Garlic Infused Olive Oil

1 Cup Tomato Puree, SCD Legal

1/3 of a Fresh Serrano Chili Pepper, Minced

1 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

1 Tablespoon Ground Cumin

2 Teaspoons Smoked Paprika

1 Teaspoon Ground Ancho Chili Pepper

1 Teaspoon Ground Oregano

1 Teaspoon Ground Chipotle Powder

1/8 Teaspoon Cayanne Pepper

1 Head of washed Butter Lettuce, Cleaned and Separated

Directions:

Finely chop the Green Pepper, slice your green onion tops thinly and mince your Serrano Chili Pepper. Mix the rest of your spices together in a small bowl and set aside. Add 2 Tablespoons of Garlic Olive Oil to a large sautee pan. Turn your burner to medium high, when olive oil is warmed, add your pork and grass fed beef to the pan and sprinkle with the Himalayan Pink Salt and Pepper. Brown for about ten minutes, breaking up the meat, then add both your peppers and the green onion. Continue to cook for another 5 minutes or until tender. Add the seasoning you mixed and set aside to your meat mixture and cook for one minute stirring to coat evenly. Then, add your tomato puree, bring up to a boil. When it is boiling, reduce heat to low and simmer until reduced and thick. This takes about 5 minutes. Serve with butter lettuce shells.

Eat Your Nutrients!

Shepherd’s Pie, SCD, Low FodMap, Gluten Free

As the weather gets colder and the day light hours get shorter, one pot meals are even more appealing. The definition of comfort food changes with the seasons. Shepherd’s pie is right up there on the top of the warming winter casserole list!

Shepherd’s Pie

This recipe is Low FodMap, SCD legal, Paleo and Dairy Free. It has a creamy celeriac root topping and a savory meat and vegetable filling. I love that it can be made ahead and then put in the oven before dinner. It is on the table for a hungry family in a hurry, especially on the extra busy days of piano lessons and after school activities, or a busy day at work. It tastes even better the next day, is leftover friendly, and you are getting lots of veggies in this meal. Here is what you need.

Shepherd’s Pie

Ingredients for the Filling:

1 Pound of Grassfed Ground Beef

1 Pound of Ground Bison

2 Cups of Sliced Green Onions (Green Parts Only)

2 Tablespoons Garlic Infused Olive Oil

2 Cups Finely Diced Carrots

2 Medium Fennel Bulbs, Finely Diced

1/4 Cup Tomato Paste (SCD Approved) (See this link for an explanation on legal tomato paste)

1 1/2 Teaspoons Himalayan Pink Salt

1 1/2 Teaspoons Black Pepper

1 Teaspoon Thyme

1 Teaspoon Parsley, plus a little extra for sprinkling on the top

2 Teaspoons Tarragon, crushed

1/4 Teaspoon Rosemary, crushed

Ingredients for the Topping:

1 Large Celeriac Root (or 2 small)

1/2 Cup Full Fat Coconut Milk

1/4 Teaspoon Himalayan Pink Salt

1/4 Teaspoon Black Pepper

Directions:

Preheat Oven 425º degrees.

Using a large, heavy enameled cast iron pan (I used a 5 quart), add your garlic infused olive oil to the pan and warm over medium-high heat. Add all your chopped vegetables, and sprinkle with 1/2 teaspoon of Himalayan Pink Salt and a 1/2 teaspoon black pepper. Cook for 5 minutes until softened, stirring occasionally. Add your ground meat and sprinkle with 1 teaspoon of Himalayan Pink Salt, 1 teaspoon of black pepper and the herbs. Sautee breaking up the meat until thoroughly cooked and starting to carmelize on the bottom of the pan. Stir in the tomato paste, then level the filling out on the bottom of the pan and set aside.

Meanwhile, peel and cube your celeriac root and place in a medium saucepan, then cover with water abut 2 inches above the celeriac root. Bring to a boil on the stovetop, then turn to down to simmer. When fork tender, this takes about 20 minutes, drain off the water, and place the celeriac root, coconut milk, 1/4 teaspoon Himalayan Pink Salt, and 1/4 teaspoon of pepper in a food processor and process until creamy. Spread the mashed celeriac in an even layer on top the the Cottage Pie Filling. Sprinkle with a little pepper and a sprinkle of dried parsley flakes.

At this point, you can cover and refrigerate or bake right away. If refrigerated, allow ten to fifteen more minutes to bake in the oven. Bake 35 minutes (50 if refrigerated) in the oven uncovered, until the top is starting to brown. Remove from oven and serve. 6 – 8 Servings

Shepherd’s Pie

Eat Your Nutrients!

Sloppy Joes (Messy Jessie’s in My House)

Messy Jessie’s

This recipe is a SCD Diet, Low FodMap rendition of Sloppy Joe’s in honor of my daughter, Jessie, who loves them. It is a quick and easy weeknight meal using my SCD Low Fodmap BBQ Sauce recipe. So you can have this BBQ Sauce on hand and add to two pounds of ground meat and a few other ingredients, and viola, a very yummy Messy Jessie!

Ingredients:

1 Large Butternut Squash

2 Pounds of Grass Fed Ground Beef

1 Green Pepper, chopped

1 1/2 Cups SCD Low FodMap BBQ Sauce

1 teaspoon Himalayan Pink Salt

1/2 teaspoon Black Pepper

1 Tablespoon Coconut Oil, Plus more for the Squash

Directions:

Peel and Slice the Butternut Squash into rounds. The rounds will come from the solid top part of the squash. The rest can be cubed and roasted along with the “buns”. Lay the rounds in a single layer on a parchment lined cookie sheet, and brush with melted coconut oil and salt and pepper to taste. Roast in a 400 degree oven for 25 minutes flipping after 15 minutes. This is your bun.

Meanwhile, sautee the green pepper, ground beef, salt and pepper in the coconut oil until browned. Drain excess fat and add the BBQ sauce and simmer for five minutes. Place one round of butternut squash on a plate, pile on the Messy Jessie filling and top with another round of squash. A family friendly Messy Jessie! My husband and kids love the butternut squash bun, and the leftover filling is great on salad the next day.

Eat Your Nutrients!

Grilled Venison 50/50 Burgers

Grilled Venison 50/50 Burgers

I found some fantastic ground venison at the local market here in Northern Michigan to make burgers with. I did a fifty/fifty burger using pastured ground pork because venison is very lean and the pork makes them juicy! We grilled these last night for dinner, and they were really, really good!

Grilled Venison 50/50 Burgers

Ingredients:

1 Pound Ground Venison

1 Pound Ground Pastured Pork

1 tsp. Allspice

1 tsp. Himalayan Pink Salt

1/2 tsp. Black Pepper

1 Tablespoon Garlic Olive Oil

1/2 tsp. Ground Sage

1/4 tsp. Thyme

1 Tablespoon Djon Mustard

Mix all the ingredients thoroughly in a large mixing bowl. Divide into 8 – one inch thick patties. Grill until just cooked through 165 degrees. Eat ’em up!

Easy Moist and Tender Pot Roast w/Carrots

Easy Moist & Tender Pot Roast

There are many benefits to incorporating grass fed beef into your diet. A big benefit I like is it contains more conjugated linoleic acid which may protect against heart disease, diabetes and cancer. It has zinc, iron, potassium and phosphorus, and who doesn’t want more nutrients. Chris Kresser has a article on the benefits you can read more about here: http://chriskresser.com/why-grass-fed-trumps-grain-fed

I like this pot roast for several reasons. It takes about 3 1/2 hours, but that is oven time not hands on time. The prep is fifteen minutes and then it goes in the oven and you go about your day. It is moist every time…..no dried out hard to chew pot roast here. I make it often, because it is a winner! There is a lot of flavor, and you can change up the sides depending on what is in season and the time of year. People will ask you for this recipe. So let’s get to it!

Easy Moist & Tender Pot Roast

Ingredients:

1 – 3 1/2 to 4 pound boneless (grass fed/organic is best) beef chuck roast

Himalayan Pink Sea Salt

Black Pepper

2 Tablespoons Garlic Infused Olive Oil

1 Cup Dry Red Wine (one you would drink such as Syrah or Grenache)

2 Cups Homemade Broth if you are Low FodMap or Good Organic Gluten Free Broth of your choice

1 teaspoon Organic Italian Seasoning

1 teaspoon Organic Parsley

Preheat Oven 350 degrees.

Season your Beef with Salt and Pepper generously. Using a Dutch oven or other heavy oven proof pot with a lid, heat 2 tablespoons of Garlic Infused Olive Oil over medium high heat. Add your seasoned roast (make sure oil is hot enough to sizzle when beef is added). Brown five minutes without touching the meat, then flip it and brown five minutes on the other side. Take the gorgeously browned roast out of the pan and set it on a plate. Add a Cup of Dry Red Wine to the pan and release all the brown bits, bring to a boil for a minute, then add the broth and seasonings. Add the roast back to the pot with the burner still on and bring it all just to a boil, then place the lid on your pot and place in the 350 degree oven. Roast for three hours, flipping after an hour and a half. After three hours remove the roast from the oven and let it sit with lid on for fifteen minutes. Serve with sides of your choice. Here it is shown with some sauteed carrot coins.

I love to hear your thoughts. Eat well, you deserve it!

Eat Your Nutrients!

Easy Recipe: Meatballs with Tangy Cilantro-Chive Sauce

Lately I have been craving lamb. I think my body may need more zinc and selenium. You can get both in lamb. Here is a new recipe from Diane Sanfilippo, of Balanced Bites and Author of Practical Paleo and The 21 Day Sugar Detox books using ground lamb. I love Diane’s Easy and Nourishing recipes. They get my family fed and me out of the kitchen to play! Go here to get the recipe and see photos of the meatballs.

Easy Recipe: Meatballs with Tangy Cilantro-Chive Sauce.

Make, enjoy, and get outside to enjoy Spring!

Sam