4Tasty Beef

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Loaded Taco Salad with Avocado-Catalina Dressing

Mexican Tortilla Pie

Cauliflower Meatballs over Zoodles

Buffalo-Ranch Sloppy Joes

Mini Meatloaves

Autumn Harvest Chili

Superfood Cornbread Muffins

Cheeseburger Soup

Skillet Lasagna

Spiced Beef & Hummus Pitas

Southwestern Hamburgers with Guac

Asian Lettuce Wraps

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Avocado / Cauliflower / Olive Oil

Loaded Taco Salad with Avocado-Catalina Dressing

Regular purchased French dressing (a.k.a. “catalina”) is drowning in sugar and artificial dyes. No wonder kids love it! I created a completely natural whole-food variety that is lower in sugar and yet boasts that sweet tangy flavor that makes the purchased version so irresistible. This is one of our weekly go-to meals!

FOR DRESSING:

1/2 cup (120 g) organic ketchup

1/2 cup (120 ml) extra-virgin olive oil

1/3 cup (115 g) raw honey

1/4 cup (60 ml) red wine vinegar

1/2 of an avocado

1 tablespoon (15 ml) Worcestershire sauce

1 teaspoon paprika

1 teaspoon onion powder

Sea salt

Pepper

FOR TACO MEAT:

1 tablespoon (15 ml) extra-virgin olive oil

1 pound (455 g) ground beef

1 cup (100 g) finely chopped cauliflower

1/2 cup (120 ml) water

1/4 cup (30 g) taco seasoning

FOR SALAD:

2 heads of romaine lettuce, chopped

1 can (15 ounces, or 425 g) black beans, heated

1 roasted red bell pepper, diced

8 grape tomatoes, sliced

1 avocado, sliced

1/2 cup (58 g) shredded Colby Jack cheese

2 tablespoons (2 g) fresh cilantro

1 cup (26 g) tortilla chips, broken into pieces

TO MAKE THE AVOCADO-CATALINA DRESSING: In a large glass measuring cup, combine the ketchup, olive oil, honey, red wine vinegar, avocado, Worcestershire sauce, paprika, and onion powder. Using an immersion blender, or in a food processor, blend until smooth. Season to taste with sea salt and pepper. Set aside.

TO MAKE THE TACO MEAT: In a large pan over medium-high heat, heat the olive oil. Add the ground beef and cauliflower. Cook for about 8 minutes, stirring frequently until the beef is crumbled and no longer pink. Stir in the water and taco seasoning and cook or about 3 minutes more until heated through.

TO ASSEMBLE THE SALAD: Fill your bowl with romaine lettuce. Top with the taco meat, black beans, roasted red bell pepper, tomatoes, avocado, Colby Jack cheese, cilantro, and tortilla chips. Finish with the Avocado-Catalina Dressing.

YIELD: 4 SERVINGS

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Olive Oil / Spinach / Sweet Potatoes

Mexican Tortilla Pie

This savory pie is filled with seasoned beef, shredded sweet potato, spinach, and cheese. But, the crispy tortilla crust is what really makes this dish!

1 tablespoon (15 ml) extra-virgin olive oil

1 pound (455 g) ground beef

1 cup (133 g) grated sweet potato

2 tablespoons (15 g) taco seasoning

9 small flour tortillas, divided

1 cup (30 g) fresh baby spinach

1 can (15 ounces, or 425 g) green chile sauce, divided

1 1/2 cups (173 g) shredded Cheddar Jack cheese, divided

1/2 cup (130 g) salsa

2/3 cup (154 g) plain Greek yogurt

Preheat the oven to 375°F (190°C, or gas mark 5).

In a large nonstick sauté pan or skillet over medium-high heat, heat the olive oil. Add the ground beef and sweet potato and cook for about 5 minutes until the meat is mostly browned. Stir in the taco seasoning and then remove from the heat.

Line the bottom of a 9-inch (23 cm) deep pie dish with 3 tortillas in a single layer. Tear some in half, as needed, to fill any gaps. Spread the spinach evenly over the tortillas. Sprinkle with 1 cup (120 g) of the Cheddar Jack cheese and top with half of the green chile sauce. Layer on 3 more tortillas in a single layer. Gently press down on the layers to make room for the remaining ingredients.

Next, spoon on the meat and sweet potato mixture, followed by the remaining half of the green chile sauce. Top with the 3 remaining tortillas covering the top completely and sprinkle on the remaining 1/2 cup (60 g) of Cheddar Jack cheese.

Bake for 20 minutes. The cheese should be bubbly and lightly browned on top.

Serve hot with the salsa and Greek yogurt.

YIELD: 6 SERVINGS

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Avocado / Cauliflower / Eggs / Olive Oil

Cauliflower Meatballs over Zoodles

Hands-down, this is our favorite meatball recipe. And I’ve eaten a lot of meatballs over the last 35 years—my dad is Italian! These are the perfect texture and full of nourishing superfoods that you wouldn’t normally expect, such as cauliflower and avocado. If you don’t have zucchini to make zoodles, this dish would be fabulous over regular pasta, as well.

FOR MEATBALLS:

1 pound (455 g) ground beef

1 cup (100 g) very finely diced cauliflower

1 egg

1/2 of an avocado, mashed

1/2 cup (60 g) Italian bread crumbs

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon sea salt

1/2 teaspoon pepper

2 tablespoons (28 ml) extra-virgin olive oil

FOR ZOODLES:

2 tablespoons (28 ml) extra-virgin olive oil

2 large zucchini, spiralized (about 8 cups [960 g] zoodles)

2 cups (500 g) organic spaghetti sauce

1/2 cup (50 g) grated Parmesan cheese

Sea salt

Pepper

TO MAKE THE MEATBALLS: In a large bowl, combine the ground beef, cauliflower, egg, avocado, bread crumbs, basil, oregano, sea salt, and pepper. With your hands, knead the beef mixture, making sure everything is thoroughly combined. Form the mixture into 16 meatballs, about 11/2 inches (3.5 cm) in size.

In a large skillet over medium-high heat, heat the olive oil. Cook 8 meatballs at a time, placing them in a circle along the outer 2 inches (5 cm) of the pan. Cook each side of the meatball for about 2 minutes, turning it to cook the other sides and getting all sides evenly browned. Total cook time is about 8 minutes for each batch. Remove the meatballs from the skillet, set aside, and repeat with the remaining 8 meatballs.

TO MAKE THE ZOODLES: While cooking the last batch of meatballs, in another large skillet over medium heat, heat the olive oil. Add the zucchini noodles and sauté for about 5 minutes until softened but not mushy. Stir in the spaghetti sauce and heat until warm.

TO SERVE: Layer 2 cups (about 240 g) of zoodles with sauce into each bowl. Top with 3 to 4 meatballs and sprinkle with Parmesan cheese. Season to taste with sea salt and pepper. Serve hot.

YIELD: 4 SERVINGS

Lentils / Quinoa / Sweet Potatoes

Buffalo-Ranch Sloppy Joes

Everyone loves sloppy Joes. Here, the sweet potato, carrots, and quinoa boost the nutrition and blend perfectly with the ground beef to create the base. You can also substitute ground chicken, if you prefer. This meal is kid-friendly and not too spicy. If you like things spicier, add another tablespoon (15 ml) of Buffalo sauce!

1 pound (455 g) ground beef

1/2 cup (67 g) shredded sweet potato

1/4 cup (28 g) shredded carrot

1 cup (245 g) tomato sauce

1/2 cup (96 g) Quinoa-Lentil Blend

1/4 cup (65 g) barbecue sauce

2 tablespoons (28 ml) Buffalo sauce (or more if you like things spicier!)

1/4 teaspoon sea salt

1/4 teaspoon pepper

4 hamburger buns

1/4 cup (60 g) ranch dressing, divided

In a large skillet over medium-high heat, place the ground beef, sweet potato, and carrot. Cook for about 5 minutes until the meat is crumbled and browned.

Add the tomato sauce, Quinoa-Lentil Blend, barbecue sauce, Buffalo sauce, sea salt, and pepper. Stir to combine. Reduce the heat to medium and simmer for 25 minutes, stirring frequently.

Serve warm on hamburger buns and top each with 1 tablespoon (15 g) of ranch dressing.

YIELD: 4 SERVINGS

Almonds / Eggs / Lentils / Quinoa

Mini Meatloaves

Meatloaf is one of our favorite meals—it’s like a burger and a bun combined into one! Usually meatloaf takes over an hour to cook, but baking it in individual muffin cups helps them cook through much more quickly. There’s no need to wait for the weekend—this comforting meal can be had any weeknight now! Serve with your favorite green vegetable and a big scoop of mashed potatoes on the side.

FOR MEATLOAF:

Cooking spray

1 pound (455 g) ground beef

1 egg

2/3 cup (127 g) Quinoa-Lentil Blend

2 tablespoons (14 g) almond flour

2 tablespoons (30 g) organic ketchup

2 tablespoons (31 g) garlic hummus or regular hummus

1 tablespoon (15 ml) Worcestershire sauce

11/2 teaspoons Montreal Steak Seasoning

FOR SAUCE:

1/3 cup (80 g) organic ketchup

2 tablespoons (18 g) coconut sugar

1/4 teaspoon ground mustard

Preheat the oven to 400°F (200°C, or gas mark 6). Spray a 12-cup muffin tin with nonstick cooking spray and set aside.

TO MAKE THE MEATLOAF: In a large bowl, combine the ground beef, egg, Quinoa-Lentil Blend, almond flour, ketchup, hummus, Worcestershire sauce, and Montreal Steak Seasoning. Use your hands to knead the beef mixture, making sure everything is thoroughly combined. Divide the meatloaf mixture among the muffins cups, filling each cup almost to the top. You will use about 10 of the 12 muffin cups.

TO MAKE THE SAUCE: In a small bowl, stir together the ketchup, coconut sugar, and ground mustard. Spoon a little sauce over each mini meatloaf.

Bake the meatloaves for 25 minutes or until the beef is cooked through and no longer pink. Serve warm with sides of your choice.

YIELD: 10 MINI MEATLOAVES

Note: You can form the meat into one giant loaf to cook, as well, but you will need more time for it to bake—between 50 and 60 minutes.

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Olive Oil / Spinach

Autumn Harvest Chili

Get even your picky kids (or spouse!) to eat tons of veggies, without complaining or negotiating, with this delicious fall chili—and sneak in a few more when you serve it with Superfood Cornbread Muffins! Spinach, orange bell pepper, chickpeas, pumpkin purée, tomatoes, apples, black-eyed peas, corn… I feel healthier just talking about it!

1 tablespoon (15 ml) extra-virgin olive oil

1 tablespoon (10 g) minced garlic

2 cups (60 g) fresh baby spinach

1 orange bell pepper, stemmed, seeded, and diced

1 apple, diced

1/4 of a yellow onion, diced

1 pound (455 g) ground beef

2 quarts (2 L) organic chicken broth or vegetable broth

2 cans (15 ounces, or 425 g each) diced tomatoes

2 cans (15 ounces, or 425 g each) black-eyed peas, rinsed and drained

1 can (15 ounces, or 425 g) chickpeas, rinsed and drained

3/4 cup (123 g) organic frozen sweet corn kernels or (158 g) canned corn

1/3 cup (82 g) pure pumpkin purée (not pumpkin pie filling with sugar and spices)

21/2 tablespoons (19 g) chili powder

1 tablespoon (10 g) Montreal Steak Seasoning

1 tablespoon (20 g) molasses

1 tablespoon (20 g) raw honey

Superfood Cornbread Muffins (optional)

In a large stockpot over medium-high heat, heat the olive oil. Add the garlic and stir until fragrant, about 30 seconds. Stir in the spinach, orange bell pepper, apple, and onion. Cook for about 5 minutes until the bell pepper is softened. Remove these veggies from the stockpot and set aside.

Return the pot to medium-high heat and add the ground beef. Cook for about 5 minutes until the meat is crumbled and browned. Stir in the sautéed veggies.

Add the chicken broth, tomatoes, black-eyed peas, chickpeas, corn, pumpkin, chili powder, Montreal Steak Seasoning, molasses, and honey. Stir to combine. Reduce the heat to simmer and cook for 20 to 30 minutes. Serve warm with the Superfood Cornbread Muffins (if using).

YIELD: 4 SERVINGS

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Almonds / Avocado / Eggs

Superfood Cornbread Muffins

These cornbread muffins will become your new favorite—not too dry, but not too dense, either. In addition to the cornmeal, these muffins feature frozen organic sweet corn kernels full of fiber, vitamin C, and magnesium. What an easy way to get in even MORE veggies!

Cooking spray

2 eggs

1 cup (164 g) frozen organic sweet corn kernels

1 cup (235 ml) unsweetened almond milk

1/3 cup (77 g) mashed avocado

1/4 cup (60 ml) melted coconut oil

1 tablespoon (20 g) dark amber maple syrup

1 1/2 cups (210 g) cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Preheat the oven to 375°F (190°C, or gas mark 5). Coat a 12-cup muffin tin with nonstick cooking spray and set aside.

In a medium bowl, whisk together the eggs, corn, almond milk, avocado, coconut oil, and maple syrup until thoroughly combined.

In a small bowl, mix the cornmeal, baking powder, baking soda, and sea salt. Slowly stir the dry ingredients into the wet ingredients. Spoon the batter evenly into the muffin cups, filling each cup about three-fourths full.

Bake for 25 minutes or until the tops are lightly browned.

YIELD: 12 MUFFINS

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Almonds / Lentils / Olive Oil / Quinoa / Sweet Potatoes

Cheeseburger Soup

If you’ve never heard of this soup, you might be surprised to see pickles and hamburger bun cubes served on top. Don’t let it deter you from trying it; you will love these flavors!

1 tablespoon (14 g) butter

1 tablespoon (15 ml) extra-virgin olive oil

1 pound (455 g) ground beef

1/2 of a sweet potato, diced into 1/2-inch (1 cm) cubes

1/2 of a yellow onion, diced

1 tablespoon (15 ml) Worcestershire sauce

1 tablespoon (10 g) Montreal Steak Seasoning

11/2 teaspoons minced garlic

1 quart (946 ml) organic chicken broth or vegetable broth

2 cups (475 ml) unsweetened almond milk

8 ounces (225 g) mild Cheddar cheese

1/2 cup (60 g) plain Greek yogurt

1/2 cup (96 g) Quinoa-Lentil Blend

1/2 cup (120 g) organic ketchup

1/2 cup (78 g) diced dill pickles

3 slices of cooked bacon, crumbled

1 hamburger bun top, toasted and diced

In a large stockpot over medium-high heat, heat the butter and olive oil. Add the ground beef, sweet potato, onion, Worcestershire sauce, Montreal Steak Seasoning, and garlic. Cook for about 5 minutes, breaking the beef apart with a spatula as it cooks until the beef is no longer pink and the sweet potatoes and onions are softened.

Stir in the chicken broth, almond milk, Cheddar cheese, Greek yogurt, Quinoa-Lentil Blend, and ketchup. Reduce the heat to simmer and cook for 25 minutes, stirring frequently.

Top each serving with some pickle, bacon, and toasted bun.

YIELD: 4 SERVINGS

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Cauliflower / Olive Oil / Spinach

Skillet Lasagna

Lasagna doesn’t have to come from the freezer section of the grocery store. And it no longer takes an hour or more to cook when you make it on the stovetop and use no-boil noodles! You will love this easy, homemade version for both its taste and ease of preparation.

1 tablespoon (15 ml) extra-virgin olive oil

1/2 pound (225 g) ground beef

1 cup (100 g) finely diced cauliflower

1 tablespoon (10 g) minced garlic

1 tablespoon (2 g) dried basil

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/2 cup (120 ml) water

1/2 cup (120 ml) red wine

1 cup (30 g) fresh baby spinach

4 to 6 “no-boil” lasagna noodles, broken into smaller pieces

13/4 cups (438 g) spaghetti sauce

1/2 cup (115 g) cottage cheese

1/2 cup (40 g) shredded Parmesan cheese

4 ounces (115 g) fresh mozzarella cheese, thinly sliced

6 fresh basil leaves

In a large oven-safe skillet over medium-high heat, heat the olive oil. Add the ground beef, cauliflower, garlic, basil, sea salt, and pepper. Cook for about 5 minutes until the meat is crumbled and mostly browned. Stir in the water and red wine.

Place the spinach leaves in a single layer on top of the beef, followed by a single layer of lasagna noodle pieces. Pour the spaghetti sauce over, cover the skillet, and reduce the heat to medium-low. Simmer for 15 minutes until the noodles soften.

Heat the oven to broil.

Top the lasagna with dollops of cottage cheese, sprinkles of Parmesan cheese, a single layer of mozzarella cheese slices, and the fresh basil leaves. Put the oven-safe skillet in the oven and broil for 5 minutes until the cheeses melt completely and are lightly browned. Serve hot.

YIELD: 4 TO 6 SERVINGS

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Citrus Fruit / Lentils / Olive Oil / Quinoa

Spiced Beef & Hummus Pitas

I must declare, this is my favorite recipe in the entire book!! It’s absolutely delicious, a wonderful combination of flavors and textures, and super easy to make—try this one first, or next!

FOR SPICED BEEF:

1 tablespoon (15 ml) extra-virgin olive oil

1 pound (455 g) ground beef

1/2 cup (96 g) Quinoa-Lentil Blend

1 tablespoon (10 g) minced garlic

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon sea salt

1/8 teaspoon onion powder

1/8 teaspoon cayenne pepper

FOR SAUCE:

2/3 cup (154 g) plain Greek yogurt

1/4 cup (35 g) grated cucumber

1 tablespoon (15 ml) fresh lemon juice

FOR SERVING:

4 pita rounds, halved and split open to make a pouch

2 cups (110 g) mixed baby greens (baby spinach, baby kale, and butter lettuce)

1/3 cup (82 g) garlic hummus or regular hummus

4 peppadew peppers, diced

1/4 of a red onion, thinly sliced

TO MAKE THE SPICED BEEF: In a large oven-safe skillet over medium-high heat, heat the olive oil. Add the ground beef, Quinoa-Lentil Blend, garlic, cinnamon, cumin, chili powder, sea salt, onion powder, and cayenne pepper. Cook for 5 to 6 minutes until the meat is browned and no pink remains.

TO MAKE THE SAUCE: In a small bowl, mix the Greek yogurt, cucumber, and lemon juice.

TO SERVE: Stuff the pita halves with a handful of greens, a generous spoonful of spiced beef, a dollop of hummus, a dollop of yogurt sauce, a few pieces of peppadew peppers, and some red onion.

YIELD: 8 PITAS, OR 4 SERVINGS

Almonds / Avocados / Eggs / Citrus Fruit

Southwestern Hamburgers with Guac

This guacamole is not only the perfect burger topping, it’s also a party-perfect appetizer. It’s creamy, tropical, flavorful, super easy to make, and hands-down the best way to make guacamole!

FOR HAMBURGERS:

11/2 pounds (680 g) ground beef

1/2 cup (58 g) shredded Pepper Jack cheese

1 egg

2 tablespoons (14 g) almond flour

11/2 tablespoons (25 ml) Worcestershire sauce

1 tablespoon (9 g) diced mild green chiles

11/2 teaspoons Montreal Steak Seasoning

1 teaspoon sea salt

FOR GUAC:

2 avocados, halved and pitted

1/4 cup (60 g) plain Greek yogurt

1/4 cup (43 g) diced fresh peaches or (63 g) frozen and thawed

2 tablespoons (32 g) salsa

1 tablespoon (15 ml) fresh lime juice

1 tablespoon (10 g) diced red onion

1 tablespoon (1 g) minced fresh cilantro

FOR SERVING:

6 hamburger buns

6 slices of cooked bacon (optional)

TO MAKE THE HAMBURGERS: In a large bowl, combine the ground beef, Pepper Jack cheese, egg, almond flour, Worcestershire sauce, green chiles, Montreal Steak Seasoning, and sea salt. Use your hands to knead the beef mixture, making sure everything is thoroughly combined. Form the mixture into 6 equal-size patties.

On an outdoor grill set to high heat or a skillet over high heat, sear the burgers for 2 minutes per side. Then, reduce the heat to medium-low and cook for 3 to 4 minutes more until they are cooked to your liking. (I like mine medium to medium-well.)

TO MAKE THE GUAC: Into a medium bowl, scoop out the avocado flesh. Add the Greek yogurt, peaches, salsa, lime juice, red onion, and cilantro. Use a fork to mash the ingredients together and mix well.

TO SERVE: Place the hot burgers on hamburger buns, topped with the guacamole and bacon (if using).

YIELD: 6 BURGERS

Citrus Fruit / Lentils / Olive Oil / Quinoa / Sweet Potatoes

Asian Lettuce Wraps

A little sweet and a little spicy, these lettuce wraps will remind you of your favorite restaurant appetizer.

FOR SAUCE:

1/3 cup (85 g) barbecue sauce

1/4 cup (60 ml) extra-virgin olive oil

1/4 cup (60 ml) soy sauce

1/4 cup (60 ml) rice wine vinegar

1/4 cup (60 ml) orange juice

2 tablespoons (30 g) Thai chili paste

2 tablespoons (40 g) raw honey

1 tablespoon (15 ml) toasted sesame oil

FOR MEAT:

1 pound (455 g) ground beef

1 cup (133 g) shredded sweet potato

1 can (8 ounces, or 225 g) water chestnuts, rinsed, drained, and finely diced

1/2 cup (96 g) Quinoa-Lentil Blend

1 tablespoon (10 g) minced garlic

1-inch (2.5 cm) piece of fresh ginger, grated

FOR SERVING:

12 butter lettuce leaves or iceberg lettuce leaves

Diced scallions (optional)

Red pepper flakes (optional)

TO MAKE THE SAUCE: In a large glass measuring cup, mix the barbecue sauce, olive oil, soy sauce, rice wine vinegar, orange juice, Thai chili paste, honey, and sesame oil. Set aside.

TO MAKE THE MEAT: In a large skillet over medium-high heat, combine the ground beef, sweet potato, water chestnuts, Quinoa-Lentil Blend, garlic, and ginger. Cook for about 5 minutes until the meat is browned and no pink remains.

Once the meat is cooked, pour the sauce over and stir so everything is evenly coated. Cook for 3 minutes more until the sauce is warmed through.

TO SERVE: Scoop a generous mixture of the meat into each lettuce leaf. Sprinkle with scallions and red pepper flakes (if using).

YIELD: 4 TO 6 SERVINGS

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