Thai Coconut Beef Curry

This dish is quick to throw together, takes a minimal amount of effort, and makes enough to last a few days.

gluten-free, paleo, keto

Thai Coconut Beef Curry

2 – 3 Tbsp. your favorite oil
1 medium onion
1 lb. ground or sliced beef
5 – 7 cloves garlic
1 inch piece ginger
13 ounce can coconut milk (full fat is best)
10 ounces shredded cabbage
1 orange bell pepper
5 Tbsp. Thai red curry paste
1 c. frozen spinach
Juice 1 lime
Salt & pepper

Chop the onion. In a large steep-sided pan or pot, add the oil and heat to medium. Sautee the onion until softened.

Add the beef, hit with some salt and pepper, and cook through.

While the beef is working, chop the garlic and ginger and bell pepper and cabbage. Add the ginger and garlic to the beef mixture and cook 1 – 2 minutes or until fragrant.

Add the veggies, coconut milk, 1 can of water, curry paste, and another hit salt & pepper.

Bring to a boil, add the frozen spinach, knock the heat down and let simmer 10 – 15 minutes or until the coconut milk has reduced to the consistency you want.

Turn the heat off, add the lime, and taste for seasoning. Add more salt/pepper/acid if needed.

Serves 4

Dairy-free Low Carb Beef Stroganoff

For those of you that have been reading for awhile, I bet you can take a wild guess who is out of town. 🙂

We are a split household on the subject of mushrooms – they are one of my absolute favorite foods; something I can happily eat a pound or so of by myself on the regular. DH? Not so much. He likes the taste, but the texture weirds his mouth out.

I’m also too lazy to make a good pot of butter garlic mushrooms very often, so mushrooms are a sometimes treat food — mostly the second DH goes out of town. Mushrooms, shrimp (which I had for dinner yesterday) and asparagus (which I have not yet seen in stores here).

This version has been mostly caged from a good Nerd friend (shoutout to Fonzico) on her fourth? fifth? Whole30 who raves about this recipe. I’m starting a second pass at keto, so thought it was the perfect time to try.

gluten-free, paleo, Whole30, keto

Dairy-free Low Carb Beef Stroganoff

1 lb. stew beef
1/2 head green cabbage
1 lb. sliced button mushrooms
8 ounces crimini mushrooms
1 can full-fat coconut milk
2 Tbsp. ghee
1 small onion
3 cloves garlic
1 Tbsp. tomato paste
1 Tbsp. fish sauce (check labels)
1 Tbsp. coconut aminos or worcestershire sauce (check labels)
2 c. bone broth or stock
2 Tbsp. fresh thyme + a few extra sprigs
Salt & pepper to taste (I used Himalayan pink salt)
Extra butter or ghee if you need more fat for serving

First, get your aromatics going. Mince the onion and garlic, de-stem about 2 Tbsp. thyme and chop. Add to a large pot with 2 Tbsp. ghee. Sautee on medium-low while you prep the rest of the ingredients, stirring occasionally so you don’t burn the mixture.

While your aromatics are going, cut your cabbage into ribbons, wash your mushrooms, and gather the rest of your ingredients.

When your ingredients are ready to go, add the aminos/worcestershire, tomato paste, and fish sauce to the pot. Stir to combine.

Add the whole mushrooms. Stir.

Add the beef, sliced mushrooms, coconut milk, stock or broth, cabbage and a few thyme sprigs. Stir. Kick the heat up to medium-ish, cover, and simmer 30 minutes.

Uncover and simmer 45 minutes or until the liquid is halved.

Serve up, salt as needed, and add more fat if your macros call for it.

Serves 2 for dinner + 1 for lunch

Roasted Radishes with Gold Sauce

Radishes + butter is not a new concept, but I couldn’t help mess with the idea a bit – especially after viewing a scroll-through Facebook video for something called Cowboy Butter. Cowboy Butter sounded enchanting, but required too many ingredients. So, I got to researching, combining, and playing around a bit and I think I hit on something fantabulous here. This sauce is great with roasted veggies, steaks, burgers & zoodles … pretty much everything.

gluten-free, paleo, vegetarian

Roasted Radishes with Gold Sauce

1/2 lb. radishes
Oil for roasting
2 Tbsp. unsalted grass fed butter
2 tsp. whole grain mustard (my favorite is Maille)
1 tsp. honey
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. Worcestershire sauce (watch your labels!)
2 tsp. Texas Pete or other tomatoey hot sauce
2 Tbsp. chopped chives
2 Tbsp. chopped parsley
Sea salt & black pepper to taste

Preheat your oven to 400F. Chop your radishes into about 1/2 inch segments and toss in a Tablespoon or so of your favorite roasting fat. Sprinkle with salt & pepper and spread out on a baking sheet. Roast at 400 for 20 – 25 minutes or until beginning to brown.

While your radishes are working, make your sauce by melting the butter in a small pan over low heat. Whisk in the rest of the ingredients (minus the fresh herbs) until combined.

When the sauce is combined, throw in the herbs plus a couple pinches salt and pepper. Taste for seasoning.

Serve drizzled over the radishes. Also great with meats – really pretty much anything; I’m loving it with eggs, and may even attempt to thin it out to make a salad dressing.

Serves 2 – 4

Low Carb Japanese Peanut Butter Beef

Another gem inspired by my Japanese food YouTube obsession. Delicious, delicious obsession.

I’ve made this version low carb. The original recipe used oyster sauce in place of hoisin (I happened to have hoisin on hand – Chinese, I know) and udon in place of spaghetti squash.

I also turned around and had this for dinner a second night in a row – with added roasted brussels sprouts – and it was magical.

gluten-free, keto, paleo-ish

Low Carb Japanese Peanut Butter Beef

150g ground beef
1/4 cup chopped scallions
1 Tbsp. peanut butter (check your label!)
1 tsp. hoisin or oyster sauce (check your label!)
1 Tbsp. sake or rice wine
1 Tbsp. coconut aminos or tamari
1/2 cup cooked spaghetti squash

Heat a medium pan over medium heat. Add the ground beef and cook until just browned. Add the liquids, peanut butter and hoisin/oyster sauce and stir quickly to combine completely. Add the spaghetti squash and scallions and stir well to combine.

Serves 1 for dinner

Paleo “Mississippi” Roast

This is a super simple slow cooker dish that comes together in a flash, feeds a million, and lasts well for a week’s worth of dinners.

Gluten-free, paleo

Paleo “Mississippi” Roast

Based on a whole bunch of sources, but this was my paleo-specific starting spot

5 lb. chuck or rump roast
1 packet as least-extraneous-crap-as-possible ranch mix or 4 Tbsp. paleo ranch mix
10 pepperoncinis + extras and some juice for garnish
2 Tbsp. coconut aminos
1/2 c. beef broth
3 Tbsp. ghee
1 onion
Kosher salt & pepper
Zoodles or roasted broccoli to serve

Slice your onion and pepperoncinis thin. Add the onion to your slow cooker. Rest the roast on top. Sprinkle with half the ranch seasoning, flip and sprinkle the rest on top. Pour the coconut aminos and beef broth in, and add the ghee. Hit with 2-3 pinches salt and a good amount of black pepper.

Cook on low 8 hours. When finished, take the lid off the slow cooker, shred the beef and cook on High (uncovered) for half an hour to an hour to let some of the liquid cook off. To serve, top with more sliced pepperoncinis and a couple splashes pepperonicini juice. This beef is great on lightly sauteed zoodles or roasted broccoli.

Serves a bunch

Slow Cooker Paleo Beef Stroganoff-ish

This is quite tasty. It doesn’t quite qualify as “beef stroganoff” but it is good nonetheless.

gluten-free, paleo


 Slow Cooker Paleo Beef Stroganoff-ish

1 lb stew beef, cubed
1 onion, sliced thin
2 cloves garlic, chopped
1/4 c. white wine (optional)
1 can coconut milk
2 tsp. beef flavored Better Than Bouillon
2 Tbsp. dried porcini mushrooms, chopped
4 carrots, chopped
1 zucchini per person, zoodled (optional)
Fat of Choice

Add all ingredients but zoodles & fat of choice to your slow cooker. Cook on low for 8 hours.

To serve, quickly sautée the zoodles in fat over medium-high until beginning to soften.

Serves 2 for dinner + 1 for lunch

Flank Steak with Paleo Chipotle Crema

This is a great sauce. Creamy, fatty, spicy, smoky and delicious. Plus: it’s paleo (and vegan)!

Gluten-free, paleo, Whole30


Flank Steak with Paleo Chipotle Crema

1-2 lbs. flank steak
1 c. water
1/2 c. raw cashews
1 chipotle + adobo sauce
2 Tbsp. tomato paste
Juice of half a lemon
Kosher salt
1 Tbsp. garlic powder
1 tsp. white miso (optional)
1/4 c. avocado oil

First, prep your cashews. Boil the water (I nuked for 2 minutes) and add the cashews. Let soak anywhere from 30 minutes to 8 hours.

When your cashews have soaked and it’s time to make dinner, start with the steak. Sprinkle with Kosher salt and black pepper and lay on a prepped cookie sheet. Broil on High for 3-4 minutes or until desired doneness is reached. Pull and let rest 5 minutes before slicing and serving.

To make the sauce: Blend the cashews (reserve the water), chipotle, tomato paste, lemon juice, 2 big pinches Kosher salt, garlic powder, white miso if you want. Drizzle in about a quarter cup of the cashew water to get things moving – and then about a quarter of a cup of oil if your desired consistency is not reached. I started off blending in the food processor, wasn’t getting the creaminess I wanted, and moved on to the Vitamix for a smoother puree.

Serves 2 – 4

Slow Cooked Beef Short Ribs

This meal makes a great transition into fall, taking the last of the summer corn and comboing it with nice and hearty short ribs.

Gluten-free, paleo-ish


Slow Cooked Beef Short Ribs

2 lbs. short ribs
1 cup red wine
28 ounces canned diced tomatoes
1/4 cup balsamic vinegar
1/2 bunch thyme, 2 sprigs rosemary & 3 bay leaves tied in a bundle
1/2 head crushed garlic
4 Tbsp. onion powder
2 Tbsp. Kosher salt
Apple cider vinegar (optional)

Dump all ingredients into your slow cooker. Cook on high 6 hours.

Remove beef and set aside to cool. While cooling, put the cooking liquid into a large pot over medium heat and reduce by half; this took me about 40 minutes. When the cooking liquid is reduced to your liking, blend.

Pull the beef and pour the sauce over top. Taste. Adjust as needed – I added 2 Tbsp. apple cider vinegar, 2 more big pinches salt and 2 big pinches red pepper flakes.

Serves 4

Spring Greens & Meatballs

Picture it: Brooklyn, 2015. Obama is in the White House, Congress is ineffectual, the whole Northeast is tottering between Spring and Summer, and I forgot how to change gears rapidly when the grocery store is out of the ingredients I want for dinner.

This dinner was basically me playing Chopped the home game one night, when a Thursday hit and I realized I had only about half of the required items for the dinner I had planned on making, but had not really come up with a solid B plan. So I played. And it worked! Go, hours of watching cooking shows on television!

Gluten-free, paleo


Spring Greens & Meatballs

1 lb. grass fed ground beef
1/2 tsp. fresh thyme
1.5 tsp. fresh rosemary
1 clove garlic
Kosher salt & black pepper
1 wedge preserved lemon
2 tsp. aged balsamic vinegar
1.5 tsp. curry powder
1.5 tsp. baking soda mixed with 1 tsp. warm water
2 ounces double smoked bacon
1 leek
1 clove garlic
1 tsp. thyme
2 tsp. rosemary
1 c. frozen peas
1 Tbsp. unsalted grass fed butter
6 ounces baby spinach

First, make your meatballs. Add the ground beef to a large bowl. Pick and chop 1/2 tsp. thyme and 1/5 tsp. rosemary. Add to the meat. Grate 1 clove garlic and add. Add 1 big pinch of Kosher salt and a few grinds black pepper. Dice the preserved lemon and add 2 tsp., reserving the rest. Add the balsamic vinegar, curry powder and baking soda slurry. Mix and form into ping pong ball sized meatballs. Add to a large pan over medium heat and brown on all sides.

While your meatballs are cooking, cook your greens. First, chop your bacon and add to a pan over medium heat. While the bacon is working, wash and halve the leek and cut into thin half moons. Slice the second clove of garlic and chop the last 1 tsp. thyme and 2 tsp. rosemary. Add to the pan when the bacon is half rendered. Cook, stirring occasionally, until the leek is getting soft and browned in spots. Add the peas and stir, letting cook for a few minutes. Add the butter and stir, letting melt. Add the rest of the preserved lemon (about 1 tsp.) and half the spinach and stir until wilted. Add the rest of the spinach and wilt.

Serves 2 for a light dinner, with meatballs leftover for lunch

Unstuffed Cabbage Roll Casserole

Mmmmmm … cabbage rolls. I remember the cabbage rolls of my childhood fondly – except I never thought they had enough cabbage. I would have been happy if my mother served equal parts cabbage, ground beef and tomatoes. The rice I liked, but nowadays don’t need.

This recipe is cobbled together from different Internet sources, but draws mostly on inspiration from a recipe I found on Health-Bent.

Gluten-free, paleo, Whole30


Unstuffed Cabbage Roll Casserole

1 head green cabbage
1 Tbsp. ghee
1/2 lb. ground beef
1/2 lb. ground pork
2 big hot Italian sausages
2 Tbsp. onion powder
3 Tbsp. granulated garlic
2 Tbsp. Hungarian paprika
2 tsp. ground cumin
Koser salt & pepper
1 (14 ounce) can fire roasted diced tomatoes
2 tsp. apple cider vinegar

Preheat your oven to 350 F.

Core your cabbage and cut into thin ribbons. Boil in a large pot of salted water for 10 minutes. Drain and toss with a few sprinkles salt.

While that is working, brown your meats in the ghee. Add the spices and combine. Let go a few additional minutes. Add the tomatoes and vinegar and mix well.

In a large casserole or baking dish, layer your cabbage with meaty tomato mixture – I used a large glass baking dish and had two layers of cabbage with one layer of meat. Do whatever makes you happy.

Bake 1 hour or until the top is browned and everything looks casserole-y. Let sit 30 minutes before serving so the juices can distribute evenly.

Serves 4 fairly comfortably.