what we ended up with was a juicy, but crispy on the outside, subtly spicy, and satisfying burger. Serve on crisp lettuce, with thick tomatoes and onions, and who on earth would ever miss the bun! My kids love to wrap two pieces of lettuce around these burgers so they can pick them up to eat them. Hint—make sure you prepare some Yummy Yam Spears (recipe in Veggie section) to go along with this meal.
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Serves: 6–7
1½ tablespoons chili powder
2½ teaspoons paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper
2½ pounds ground beef (makes about 7–9 medium-sized burgers)
Sea salt to taste
1. Mix all dry rub ingredients together.
2. Form hamburger meat into patties and cover both sides generously with the dry rub.
3. Let the burgers sit in the fridge for about 30 minutes before cooking.
4. Either grill or pan fry about 4 minutes each side for medium, less for rare, more for well (sprinkle on sea salt once the burgers are in the pan or on the grill).
Sirloin Dijon
When I first made this dish, I told John it was my “wannabe” version of beef Stroganoff. However, it’s very far from an actual Stroganoff and, in my not-so-humble opinion, much better. I love beef and kale together, and the tender kale paired with the garlic and beef along with the bite from the mustard is oh-so-good!
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4
1½ pounds sirloin, thinly sliced
3 garlic cloves, crushed
2 tablespoons coconut oil
Sea salt and black pepper to taste
½ cup chicken stock
½ tablespoon dried thyme
1½ tablespoons Dijon mustard
4 cups kale, chopped
1. Sauté the sirloin and garlic in coconut oil until the sirloin starts to brown. While the sirloin is browning, sprinkle with sea salt and pepper.
2. In a separate bowl, mix together the chicken stock, thyme, and mustard. Pour the mustard mixture over the sirloin and bring to a simmer.
3. Add the kale to the pan and cook, stirring often until the kale is tender (about 2 minutes). Serve immediately.
Spicy Speedy Stuffed Peppers
You really can’t go wrong with stuffed bell peppers. During our pre-paleo days, I would make stuffed bell peppers with a beef and rice mixture, and of course top the stuffed bells with a mountain of cheese. Those days are over, but that does not mean that we have to say goodbye to an old family favorite! Adding in more veggies in place of the rice makes these peppers a complete meal all on their own, and my kids love the neat little bell pepper package that dinner arrives in.
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 5–6
4 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
3 celery stalks, finely chopped
3 carrots, finely chopped
1½ pounds Italian pork sausage
1 pound grass-fed ground beef
2 tablespoons dried oregano
1 tablespoon garlic powder
Sea salt, and black pepper to taste
1 yellow crookneck squash, finely chopped
3 cups fresh basil, chopped
1 (14½-ounce) can diced tomatoes
5–6 bell peppers
1 tablespoon hot sauce (optional)
1. Preheat oven to 350°F.
2. Fill a large soup pot with water and bring to a boil.
3. While you are waiting for the water to boil, cover the bottom of another big soup pot with the extra-virgin olive oil and over medium heat sauté the onion, celery, and carrots until the onions become translucent.
4. Crumble in the sausage and ground beef and add the dried seasonings and the hot sauce if desired to the meat before it’s entirely cooked.
5. Add the yellow crookneck, basil, and tomatoes, mix well, and let the meat and veggies cook over medium-low heat, stirring occasionally for another 10–15 minutes.
6. In the meantime, remove just the tops of the bell peppers, and rinse well to remove all the seeds.
7. By now your water should be boiling. Place the bell peppers gently into the boiling water and submerge them for 5–6 minutes or until the bell peppers are
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Serves: 6–7
1½ tablespoons chili powder
2½ teaspoons paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper
2½ pounds ground beef (makes about 7–9 medium-sized burgers)
Sea salt to taste
1. Mix all dry rub ingredients together.
2. Form hamburger meat into patties and cover both sides generously with the dry rub.
3. Let the burgers sit in the fridge for about 30 minutes before cooking.
4. Either grill or pan fry about 4 minutes each side for medium, less for rare, more for well (sprinkle on sea salt once the burgers are in the pan or on the grill).
Sirloin Dijon
When I first made this dish, I told John it was my “wannabe” version of beef Stroganoff. However, it’s very far from an actual Stroganoff and, in my not-so-humble opinion, much better. I love beef and kale together, and the tender kale paired with the garlic and beef along with the bite from the mustard is oh-so-good!
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4
1½ pounds sirloin, thinly sliced
3 garlic cloves, crushed
2 tablespoons coconut oil
Sea salt and black pepper to taste
½ cup chicken stock
½ tablespoon dried thyme
1½ tablespoons Dijon mustard
4 cups kale, chopped
1. Sauté the sirloin and garlic in coconut oil until the sirloin starts to brown. While the sirloin is browning, sprinkle with sea salt and pepper.
2. In a separate bowl, mix together the chicken stock, thyme, and mustard. Pour the mustard mixture over the sirloin and bring to a simmer.
3. Add the kale to the pan and cook, stirring often until the kale is tender (about 2 minutes). Serve immediately.
Spicy Speedy Stuffed Peppers
You really can’t go wrong with stuffed bell peppers. During our pre-paleo days, I would make stuffed bell peppers with a beef and rice mixture, and of course top the stuffed bells with a mountain of cheese. Those days are over, but that does not mean that we have to say goodbye to an old family favorite! Adding in more veggies in place of the rice makes these peppers a complete meal all on their own, and my kids love the neat little bell pepper package that dinner arrives in.
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 5–6
4 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
3 celery stalks, finely chopped
3 carrots, finely chopped
1½ pounds Italian pork sausage
1 pound grass-fed ground beef
2 tablespoons dried oregano
1 tablespoon garlic powder
Sea salt, and black pepper to taste
1 yellow crookneck squash, finely chopped
3 cups fresh basil, chopped
1 (14½-ounce) can diced tomatoes
5–6 bell peppers
1 tablespoon hot sauce (optional)
1. Preheat oven to 350°F.
2. Fill a large soup pot with water and bring to a boil.
3. While you are waiting for the water to boil, cover the bottom of another big soup pot with the extra-virgin olive oil and over medium heat sauté the onion, celery, and carrots until the onions become translucent.
4. Crumble in the sausage and ground beef and add the dried seasonings and the hot sauce if desired to the meat before it’s entirely cooked.
5. Add the yellow crookneck, basil, and tomatoes, mix well, and let the meat and veggies cook over medium-low heat, stirring occasionally for another 10–15 minutes.
6. In the meantime, remove just the tops of the bell peppers, and rinse well to remove all the seeds.
7. By now your water should be boiling. Place the bell peppers gently into the boiling water and submerge them for 5–6 minutes or until the bell peppers are
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