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Thai-inspired Beef and Melon Salad

By | Beef, FOOD & RECIPES | No Comments


2 lbs grass-fed round steak

1/2 tsp sea salt

1/2 tsp black pepper juice of 2 limes

3 tbsp fish sauce (we use the lowest sodium one we can find)

2 tsp raw local honey

3 cloves garlic, peeled and pressed

1/2 tsp crushed red pepper flakes

1/2 medium melon (cantaloupe happens to be what we had), seeded and sliced into “match- sticks” about 1-1/2″ long

1 green bell pepper, cut into 1-1/2″ long match- sticks

1 red bell pepper, cut into 1-1/2″ long matchsticks

8 cups baby spinach

1/2 red onion, slivered

1/2 cup fresh cilantro  leaves, roughly chopped

1/3 cup fresh mint leaves, roughly chopped


  1. Heat the grill to medium-high heat (about 400 degrees).
  2. Sprinkle both sides of the steaks with the salt and pepper, then grill to achieve medium-rare (about 8 minutes per side on indirect heat). Transfer to a cutting board when done grilling and let rest for at least five minutes.
  3. While the steaks are grilling, you can work on getting the melon, peppers, onion, cilantro,
  4. and mint all cut up and added to an extra-large mixing bowl.
  5. Combine the lime juice, fish sauce, honey, garlic, and crushed red pepper in a small prep bowl. Whisk with a fork to mix and make sure the hon- ey is fully dissolved. Set aside.
  6. Using a sharp knife, slice the now-rested steaks across the grain at a slight angle (from top to bottom) into roughly 1/8″ thick slices (that’s pretty thin)
  7. If your steaks are huge, you can also cut them in half lengthwise to keep the pieces of steak down to about 2″ or so long.
  8. Add the steak to the mixing bowl.
  9. Give the dressing another stir, then pour over the top and toss everything to mix well.
  10. Let sit for a few minutes, then toss one more time.
  11. Serve.

5 Primal Meals in Just 35 Minutes

By | Beef, featured : magazine, Fish and Seafood, FOOD & RECIPES, Sides | Soup | Salad | Dessert | Snacks | No Comments

*** Provided below are cooking instructions for preparing all five recipes at once. ***


Steak with Creamed Spinach

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak)(227 g)

8 ounces frozen chopped spinach (227 g)

1 can coconut milk (13.5 ounces/400 ml)

1 bell pepper (red, yellow or orange)

1 lime olive oil salt

Steak Salad

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227 g)

1 bell pepper

4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170 g)

powdered cumin chili powder

1 lime

olive oil


1 avocado

Steak Stir-Fry

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227 g)

1 bell pepper (red, yellow or orange)

1 head of broccoli

olive oil



coconut aminos or tamari

Salmon Salad

2 salmon fillets (4 to 6 ounces and about 1 inch thick) skinned (113 to 170 g and 2.5 cm)

1 large cucumber or several small Persian cucumbers sliced into rounds

4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170 g)

1 lime

olive oil


1 avocado

Salmon Frittata

2 salmon fillets (4 to 6 ounces and about 1 inch thick), skinned (113 to 170 g and 2.5 cm)

1 bell pepper

8 ounces frozen chopped spinach (227 g)

6 eggs



dried dill

olive oil



3 rimmed baking pans

1 or two cutting boards

Sharp knives for cutting veggies and raw beef

12-inch or larger skillet (30 cm)

10-inch oven-proof skillet (to make a frittata) (25 cm)

8-inch or larger pot (20 cm)


  1. Preheat oven to 450 ºF (232 ºC).
  2. Take the frozen spinach out of the freezer and the meat and salmon out of the refrigerator.
  3. Thinly slice bell peppers and place in a rimmed baking pan.
  4. Cut broccoli into small florets and place in a rimmed baking pan.
  5. Toss both the peppers and broccoli liberally with olive oil.
  6. Put both pans in the oven.
  7. Season the salmon lightly with salt and pepper. Place in a baking pan and put in the oven. Set a timer for 12 minutes; this is a reminder to take the salmon out. When you take the salmon out, leave the veggie in the oven.
  8. Once the salmon is in the oven, slice the cucumber and set aside.
  9. Juice the limes into a small bowl and set aside.
  10. To make lime salad dressing, whisk together 3 tablespoons (45 ml) of lime juice, 1/2 cup (125 ml) of olive oil and 1/4 teaspoon (1 ml) of salt. Set aside. (Don’t discard remaining lime juice.)
  11. Slice the beef very thinly into 1 to 2 inch long (25 to 50 cm) slices. Lightly season with salt and pepper.
  12. Check the salmon – is it done?
  13. Set a 12-inch skillet (30 cm) and an 8-inch pot (20 cm) over medium-high heat. Add about a tablespoon of olive oil to each. When the oil is hot, add 2/3 of the sliced meat to the 12-inch skillet and the rest to the 8-inch pot.
  14. Cook the meat, stirring only once or twice, until it’s cooked through to medium-rare, about 3 minutes.
  15. Turn the heat off under the 12-inch skillet.
  16. To the 8-inch pot with meat, add half the frozen spinach and the can of coconut milk. Bring to a boil for five minutes then turn off the heat under the pot.
  17. Take the broccoli and red peppers out of the oven. Turn the oven off and turn on the broiler.
  18. Use a fork to flake two of the salmon fillets into small pieces.
  19. Whisk the eggs together really well in a bowl. Add a pinch of salt, pepper and dried dill.
  20. Warm a few tablespoons of olive oil in a 10-inch skillet (25 cm) over high heat.
  21. Add the remaining frozen spinach and sauté for 3 to 5 minutes (there should be very little or no liquid in the pan).
  22. Add the flaked salmon. Stir well then pour in the eggs and stir once to evenly spread the egg around.
  23. While the eggs begin to set, place a few red pepper slices on top. Put the skillet in the oven. Cook the frittata under the broiler for 3 to 5 minutes until the egg sets and is firm.



Recipe and Photo from: Mark’s Daily Apple


Sweet Potato Sloppy Joes

By | Beef, FOOD & RECIPES, Fruits and Vegetables, Sides | Soup | Salad | Dessert | Snacks | No Comments


4 pre-baked sweet potatoes

1 1/2 lbs of grass-fed ground beef

1/2 onion, chopped small

1/2 green pepper, chopped small

1/2 red pepper, chopped small

1/4 cup of celery, chopped small

1 clove of garlic, minced

1 tbs of chili powder

1 tsp of cumin

2 tbs of coconut sugar or honey

(1) 14 oz can of diced tomatoes, with liquids

(1) 6 oz can of tomato paste


  1. Saute the onions, garlic, celery together in a skillet until onions are tender
  2. Add and brown the ground beef in the same skillet
  3. Next add the spices, coconut sugar (or honey), and bell peppers to the skillet
  4. Pour in the can of diced tomatoes with liquids and the tomato paste
  5. Simmer all together on low for about 15 minutes
  6. Finish with salt and pepper to taste
  7. Cut sweet potatoes in half and scoop out a portion to form a little bowl and fill with sloppy joe mixture-or- slice up each sweet potato into wedges and pour sloppy joe mixture over
  8. Serve hot and enjoy!



Recipe and Photo from: Paleo Newbie


Meatball Sandwich with Zucchini “Bread” & Coconut Curry Sauce

By | Beef, featured : magazine, FOOD & RECIPES, Sides | Soup | Salad | Dessert | Snacks | No Comments



½ onion

½ tomato

4 cloves of garlic

1 egg

2 tbsp coconut milk

2 tsp sea salt

½ tsp black pepper

½ tsp paprika

1 lb. of grass-fed ground beef


1 onion

1 tomato

3 cloves of garlic

250g can coconut milk

4 very large zucchinis or 8 small ones (one per sandwich)

1 tsp sea salt

1 tsp curry powder

1 lemon




  1. Preheat your over to 350 degrees. Line two roasting trays with aluminum foil.
  2. Dice your tomato, onion and garlic. Set aside.
  3. For the meatballs, crack open your egg and mix in tomato, onion, garlic, salt, black pepper and coconut milk.
  4. Put your beef into a mixing bowl and using your hands knead in the egg mixture.
  5. Shape into lovely little meatballs and place on roasting tray and put tray into heated oven for 20 minutes.
  6. While your meatballs form into edible creations take your washed zucchini and slice them in half. Then dig out about 1/3 of the zucchini meat on one half and ½ from the top half.
  7. Dice up the zucchini meat and add onion, tomato, garlic, salt, curry powder and add the coconut cream only.
  8. Mix everything and pour into your waiting zucchini tunnels.
  9. Remove your meatballs from the oven and place your zucchini into the oven at the same temperature.
  10. Cook your guys for 20 minutes uncovered and then cover them with a sheet of foil for another 10 minutes.
  11. Chop up your parsley and lemon wedges for plating.
  12. Remove zucchini from oven and sprinkle some lemon juice on top.
  13. Nestle the meatballs into the deeper zucchini half place your second zucchini half on top, slice in half and serve with some parsley and lemon on the side for a mini salad garnish.



Recipe and Photo from: Paleo Grubs



By | Beef, featured : magazine, FOOD & RECIPES, Sides | Soup | Salad | Dessert | Snacks | No Comments


1 onion, diced

1 heaping tablespoon of coconut oil

1 pound of mushrooms, thinly sliced

1 bag of broccoli slaw

1 pound of grass fed ground beef

1 heaping tablespoon of curry powder

coconut oil spray

½ cup coconut milk

20 large eggs

5-6 tablespoons of coconut flour (optional)

Kosher salt

Freshly ground black pepper



post feb 25 dPreheat the oven to 375 F and I started chopping and slicing my veggies.

Heat the coconut oil in a large cast iron skillet over medium heat.
Once the pan was hot, add onions with some salt and pepper and saute until soft and translucent.

Add the mushrooms and cook them until the liquid had evaporated.


post feb 25 cToss in the ground beef and cook it until it’s no longer pink. Season the meat mixture with the curry powder and add more salt and pepper to taste. Then add the bag of broccoli slaw and stir until the slaw is softened.

In the meantime, set up the cupcake tins with liners.

Once the liners were in the tins, spray them with coconut oil spray. If you coat the liners with oil, the muffins won’t stick as much to the paper. (Or you can skip this part and use silicone baking cups.)


post feb 25 bNext, I divide the filling into each muffin liner.

Crack the eggs into a large bowl and whisked in the coconut milk and a healthy sprinkle of salt and pepper.

Make sure the liquid only reached 3/4 of the way to the top. The muffins puff up during cooking so you don’t want to fill them to the brim.

Pop the trays into the oven for 15 minutes and then rotate the trays and bake them for 6 additional minutes.

You know the muffins are done when they rise up to the top and they are springy to the touch when you pat the surface. Let the muffins sit in the pan for a few minutes and then cool them on a wire rack.

***TIP: These muffins can be served warm, room temperature, or cold right out of the fridge.



Recipe and Photo from: Nom Nom Paleo


Paleo Bulgogi

By | Beef, featured : magazine, FOOD & RECIPES | No Comments


 2 pounds thinly sliced rib eye or sirloin

 2 Tbsp. lard/bacon fat or tallow


2/3 cup coconut aminos

2 Tbsp. sesame oil

5 cloves of garlic, pressed

2 Tbsp. raw honey

4 green onion, chopped

1/4 tsp. black pepper

1/4 tsp. sea salt



  1. Mix marinade ingredients together in a bowl until well combined.
  2. Add meat and marinade to resealable plastic bag, massage marinade into the meat and place in fridge for 2-4 hours.
  3. Heat lard/bacon fat or tallow in frying pan over medium high heat.
  4. Using cooking tongs, place slices of beef in a single layer in the pan and cook for 1 minute on each side.
  5. Transfer cooked slices to serving plate and begin cooking the next batch.
  6. Repeat until all meat is cooked.  Serve!



Recipe and Photo from: Paleo Cupboard


Beef Liver and Onion Meatballs (Serves 4)

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1 lb Ground Beef

1/4 lb Beef Liver, finely chopped

1/2 cup Onion, diced

2 tsp Smoked Paprika

1 tsp Garlic Powder

1/2 tsp Cinnamon, ground

1 tsp Black Pepper

1/2 tsp Salt


  1. Preheat the oven to bake at 350.
  2. In a medium sized mixing bowl, combine ground beef and beef liver.
  3. Season with smoked paprika, garlic powder, cinnamon, black pepper, and salt.
  4. Continue to mix with hands until meat is equally seasoned.
  5. Mix in the diced onion.
  6. Form meat mixture into balls, slightly larger than an ounce.
  7. Place in a baking dish and bake meat balls for 25 minutes.



Recipe and Photo from: Primal Palate


Cashew Beef Stir Fry (Serves:4)

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1½ lbs grass fed ground beef

1 large bell pepper, sliced

1 medium onion, sliced

1 can water chestnuts, drained and sliced

½ cup raw cashews (toast on a dry pan for a few minutes until browned)

2 tbsp fresh ginger, grated

1 tbsp fresh garlic, grated

4 tbsp coconut aminos

salt and pepper to taste


  1. Stir fry beef until lightly browned.
  2. Add ginger, garlic and coconut aminos. Saute until fragrant.
  3. Add bell pepper, onions and water chestnuts. Cook until vegetables are soft.
  4. Adjust seasonings by adding salt and pepper.
  5. Turn off heat and mix in toasted cashews.
  6. Serve.



Recipe and Photo from: Paleo Foodie Kitchen


Asian Steak Salad (SERVES: 2)

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1 clove Garlic, minced

1/2 Tbsp Ginger Root, minced

1/2 tsp Salt and Pepper, to taste

2 Tbsp Coconut Aminos

2 Tbsp Fish Sauce

1 tsp Red Pepper Flakes, to taste

1 oz Carrot, Raw, shredded

1 oz Radish, sliced thin

1 1/2 cup Cabbage, shredded

1/2 Green Onion, chopped

1/2 Navel Orange, peeled and chopped

1/4 Red Bell Pepper, sliced thin

1/8 cup Almonds, Slivered

10 oz Sirloin Steak

8 Grape Tomatoes, halved

1 Tbsp Sesame Ginger Dressing


  1. Whisk all marinade ingredients (garlic, ginger root, salt, pepper, red pepper flakes, coconut aminos, and fish sauce) and pour over steak.
  2. Allow steak to marinate 3 hours before cooking.
  3. Preheat grill to high heat.
  4. Grill sirloin steak on high heat for approximately 4 minutes per side.
  5. While letting the steak rest, rinse and chop all vegetables, as well as the orange.
  6. Toss cabbage, bell pepper, radish, tomato and orange in a mixing bowl.
  7. Slice the steak thinly (1/8-inch strips).
  8. Plate salad, and top with strips of the sirloin.
  9. Add slivered almonds and green onion as garnish.
  10. Drizzle with sesame ginger dressing and serve.



Recipe and Photo from: Primal Palate



By | Beef, featured : magazine, FOOD & RECIPES | No Comments



1 tablespoon butter

1 onion, minced

6 cloves garlic, minced

1 yellow pepper, minced

2lbs ground bison

4 ribs celery, sliced

1 tablespoon dried oregano

1 teaspoon dried basil

1/2 teaspoon black pepper

1/4 cup coconut flour

2 eggs, beaten

sea salt, to taste

6 oz tomato paste

10-12 slices bacon


1. Preheat to 400°F.

2. Melt butter in a large skillet.

3. Add onion, garlic and yellow peppers and cook over medium heat until onions are translucent.

4. Add ground bison to a large mixing bowl.

5. Add onion mixture, celery, oregano, basil, black pepper, coconut flour and eggs.

6. Using your hands, mix until combined.

7. Pour mixture into a medium size glass baking dish.

8. Sprinkle sea salt over the top of the mixture.

9. Spread tomato paste across the top.

10.Layer bacon slices across the top of the tomato paste.

11. Place glass baking dish on top of a rimmed baking sheet and bake for 35 minutes.

12. Remove from oven and let rest for 5-10 minutes before serving.



Recipe and Photo from: Paleo Porn