Tag Archives: beef

Guaco-Taco Burgers!

guaco-taco burger 1

Sometimes ground beef gets a bit boring.  Time to spice things up a bit…

But only a bit.  Pepper consumption causes me great pain, so I developed a nightshade-free taco seasoning.  It’s not completely AIP-compliant as it contains the seed-based spices cumin and coriander, but is GF/CF/NF and tastes so much like the stuff in the packets you won’t miss the old days.

Nightshade-Free (GF/CF) Taco Seasoning

1 part Himalayan Salt
1 part Onion Powder
½ part Garlic Powder
1 part Cumin
1 part Coriander
1 part Cilantro
1 part Oregano

Minor change(s) to this batch of seasoning that resulted in improved taste/texture:
(1) Omitted the sugar.  I know sugar and salt tend to bring out the opposite flavors, but I’ve committed to minimizing sugar consumption in 2014, so there you go.
(2) Blended/ground up the seasoning in the food processor, yielding a better mix and finer powder.  We all agreed this batch is much better than its forebears.

I measure my “parts” by the jar, so one (spice) jar of cumin, etc.  Use one jar of every ingredient except garlic powder (1/2 jar), unless you really like garlic in your taco meat.

Using about 1 tbsp taco seasoning per pound of grass-fed ground beef, mix well with your hands and form burger patties.  Grill or pan-fry your burger patties to desired doneness.
Top with a BIG spoonful of guacamole and enjoy.  Great served with sweet potato chips.

Alternatively, you could stuff your patties with the guacamole, like George Bryant does.

Recently the Bulletproof Executive posted on the virtues of avocado.  The addition of Bulletproof® Upgraded MCT Oil to the guacamole is amazing!  Kudos to Dave Asprey for that tip.  I made mine with a stick blender, combining:

2 ripe avocados, diced
2 tbsp MCT oils (MCT Oil or Brain Octane)
1/2 tsp Himalayan Salt (or to taste)
a squirt of lime or lemon juice

Another great compliment to these are Paleo Dough Buns.  Make them with garnet yams for a cheddar cheese-like flavor.  It makes excellent tortillas as well!

Rib Eyes and Whoopie Pies!

Birthday Plate

This is our special Pfalzgraff Birthday Plate. It comes out three times a year to celebrate.

My Hubby’s (also now known as Captain Caveman!) birthday was yesterday.  He’s been working ungodly hours lately (meaning LOTS!) so I wanted to make him a special meal on the one day he managed to get home at a decent hour.  

Steak and bacon green beans with mushrooms and onions were on the menu, with carrot cake whoopie pies for dessert.  [All Paleo, of course!]

I get our grass-fed beef in bundles for variety and best price.  Lakewinds gets fresh steers from Iowa every week and butchers them to order within days.  It’s always good, but I was absolutely gobsmacked when I opened the ribeye steak packets – they were a full two inches thick!  Whoa!   

Birthday Food 008

Take a gander at these! Just one fed all three of us for dinner. Wowsa. That’s an 11″ diameter pan, btw…

I’ve found that my food preparation has greatly simplified since going Paleo.  Rather than a complex seasoning, marinades or other techniques popular in “conventional” kitchens, I prefer to let the [quality] food speak for itself.  So the steaks were seasoned only with Himalayan pink salt and grilled on medium 10 minutes each side.  Soo tender and tasty!

Sauteed the green beans in bacon fat and added some (pre-sauteed) mushrooms & onions – a staple in my fridge – and a bit of bacon crumbles atop to complete.

These Carrot Cake Cream Pies from Primal Cravings are about the most complicated food item I’ve prepared in a while.  Since we cannot tolerate dairy (cream cheese) I made the maple cinnamon frosting from Paleo Indulgences instead.  Mmm..  We didn’t even get the chance to insert and light a birthday candle!

Carrot Cake Cream (aka Whoopie) Pies

Carrot Cake Cream (aka Whoopie) Pies
This recipe made the perfect cakes for this treat – consisting of almond butter, eggs, shredded carrots, raisins, maple syrup, cinnamon and baking soda. Paired with maple cinnamon frosting, it was a perfect Fall Birthday treat!

Mother Nature Flipped the Switch

Mother Nature has flipped the switch from Summer to Fall here in Minnesota.
It’s a cool rainy day, so it’s the perfect time to work in the kitchen!

Fall is time for soup!  And every good soup starts with stock packed with flavor and nutrition.  Meat stock a.k.a. bone broth is truly a healing super-food and should be part of everyone’s repertoire.  I drink a half cup for breakfast nearly every day and feel incomplete without it.

It’s the secret ingredient to an awesome beef stew – the gelatin in the broth gives the sauce that silky, satisfying texture.  Mmm…beef stew…*drool*…  Better get started!

List for today:

Beef Stock (Bone Broth)
Hamburger Patties
Beef Roast
Vegetable Beef Stew
Acorn Squash

Advance prep for the week’s meals makes life easier, especially for lunches away from home at work and school.  And dinner is on the table and into our hungry tummies much faster.


I bake my bacon. Get the Coleman 3-packs from Costco, and a whole box fits in the oven at once (on 3 trays).
Put it in the fridge and there’s always bacon at the ready!


My co-op had the BIGGEST leeks I have ever seen – I just had to get them!


Low and Slow: a rump roast and beef stew with carrots, celery, mushrooms, onions, bok choy, sweet potato and LOTS of leeks! After 4 hours at 250F the meat is so tender you can cut it with a SPOON.

My reward at dinner time:  *beef bliss*

Beef 2

*GASP!* OMG It’s Paleo Heaven!

Oh.  My.  Lord.  I think we died and went to (Paleo) heaven.

Fogo de Chao, Churrascaria (Brazillian Steakhouse) extraordinaire.
This place was amazing.  You must check it out if there is one in your city!

Fogo de Chao Mpls

Posted on Facebook about our experience:

Stick a fork in us and ROLL us back to the car ’cause we’re done.

We tried about 8-10 of the 17 meat varieties they were serving and were so stuffed we just couldn’t go on – which is unheard of for Hubby!

The experience begins with a huge salad bar and evolves into a scrumptious meat-feast where the gracious servers (Gauchos) bring large skewers of roasted meats to your table and slice a bit off for you.  Saturday they were serving 17 kinds of beef, pork, lamb and chicken.

Fogo de Chao 2

I was assured by the staff that all meats except the chicken legs are gluten-free!  Yippee!  And most of the salad bar as well – anything with gluten is obvious (bread, pasta, etc) with no hidden gluten-containing ingredients.  Wow!  Some items had dairy; but those were also obvious, so we could easily self-select.

Fogo de Chao 3

It was quite the feast (as reflected by the price) and worth every penny!  Repeatedly, our eyes rolled to the back of our heads in bliss as we chewed each tender roasted morsel.

We are in love.

Planning a return for Hubby’s birthday in September.

Fogo de Chao 1

What’s For Dinner?

Let’s see…one leftover steak and three people to feed…

Sometimes leftovers create some of the best meals by accident.  I usually save small portions of leftover meat for stir fry, but tonight found myself without the accompanying vegetables.  I do however, nearly always have sautéed mushrooms and onions in the fridge.  Tonight there also happened to be some fresh green beans I’d meant to fry up in bacon grease.  Hmm…small change of plans…

First, I sliced up the steak as if I were making stir fry and browned it well in ghee, salting it to taste.  Then added a generous helping of mushrooms and onions (also sautéed in ghee) until well-heated and flavors melded.  Set the meat aside and added freshly snipped green beans to the pan with a little water, covered and steamed until tender.

Piled the green beans on each plate with a helping of steak, mushrooms and onions atop.  Yummy!  It was gone so fast there wasn’t any time to capture it in photos!

Mushrooms & Onions are so versatile and handy to have in the fridge.  Slice your onions either manually or with a food processor (I prefer the latter), salt generously and sauté in ghee until browned.  Set onions aside in a bowl and sauté the mushrooms in ghee, salting generously.  When well-browned, combine onions and mushrooms thoroughly, cool and keep refrigerated in an airtight container for up to a week.  The generous salting will help preserve and extend its usefulness.  Add to eggs, vegetables, atop meats, or anything else you can dream up.  Yum!

More Beef Jerky!

Our new grass-fed beef bundle included a flank steak, which I thought might work well for jerky.  Using what I learned from my first go at it, I made some modifications – and it turned out FANTASTIC this time!

Jerky 1

I partially thawed the flank steak and sliced it thinly against the grain while still frosty.  Then mixed the marinade based on a recipe from Eat Like a Dinosaur and modified it to my own taste; soaked the meat overnight in the fridge, turning it over in the pan a couple times; and salted the meat generously before arranging it in the dehydrator.

Jerky 2

Drying took about 3 – 3 1/2 hours to complete.  The result was very tender, tasty, gluten-free, nightshade-free jerky!  I ate a whole tray all by myself – it was so good!

The marinade recipe, approximated:

3/4 cup coconut aminos
1/4 cup (gf) fish sauce
3 tbsp apple cider vinegar
1 tbsp onion powder
Himalayan Salt to taste

jerky 3

*nom nom nom*  😀                        It’s a HUGE hit in our house!