Dinner

Paleo Pressure Cooker Beef Stew!

Ingredients:

  • 2 lbs beef stew meat (I used butcher box) Cut into 1½ -2 inch pieces
  • 2 T avocado oil
  • 6 carrots, peeled and cut into chunks
  • 6 celery stalks, cut into chunks
  • 1/2 – 1 onion, chopped
  • 4 cloves of garlic
  • 1 6oz. can tomato paste
  • 1 package mushrooms
  • 32 oz. carton of chicken or beef bone broth (or 4-6 cups)
  • 4 potatoes of choice, cut into chunks
  • 2 t dried thyme
  • 2 bay leaves
  • Salt and pepper

Directions:

  1. Heat 1 T avocado oil on the “sauté” or “brown” function on your pressure cooker.
  2. Once it is hot add ½ of the beef to the pot in a single layer and sprinkle with salt and pepper.
  3. Brown the beef on both sides (about 4 min per side) then transfer to a bowl to rest. Then brown the second half of the stew meat, adding more oil if necessary.
  4. Remove the remaining beef from the pot and add more avocado oil. Place the onions in the pot and sauté for a few minutes. Once the onions have begun to soften, add the garlic and stir.
  5. Deglaze the pot by adding 1 cup of broth and scraping the bottom. Then add the remaining bone broth.
  6. Add the tomato paste, mushrooms, thyme, bay leaves, and salt and pepper to taste.
  7. Stir then add the beef and stir again.
  8. Add the celery, potatoes, and carrots to the top- Do not stir.
  9. Close the lid to the pressure cooker and seal the steam release valve. Cook for 35 minutes at high pressure.
  10. Once the time is up, allow the pressure to release on its own (do not use the quick release function). This should take 10 more minutes.
  11. Release any remaining pressure with the quick release valve then open the pot.
  12. Remove the bay leaves if you can find them and stir it all together!
  13. Serve hot and enjoy!

Notes:

  • This recipes works for all types of pressure cookers! Not just Instant Pots! I actually have GoWise.

Easy Summer Recipes

I made another fun recipe video for you guys!! Please find the link for the video on my Instagram and the full recipes below! 🙂

https://www.instagram.com/tv/B_7-m5Vj-je/

Burgers, Grilled Asparagus, and Sweet Potato Fries

Grilled Grass-fed Burgers

  • 1 package of ground beef (I used 80/20)
  • ½ t onion powder
  • ½ t garlic powder
  • Salt + Pepper to Taste
  • 1 egg
  • 1 t of your favorite seasoning (optional)

Preheat the grill. Mix all of the ingredients together in a large bowl and then form into patties. I made four patties. Grill for about 3 minutes per side on high heat (or until cooked to your liking). Let rest for a few minutes before serving. Serve with your favorite burger condiments! If you want to add cheese to the burger, make sure to add it on during the last minute on the grill.

Grilled Asparagus

  • 1 bunch of organic asparagus
  • Salt + Pepper to Taste
  • Avocado Oil (spray or pour)

Rinse the asparagus well and then break or cut the bottoms of the stalks off. Place in the grill tray over medium/high heat and sprinkle with salt, pepper, and oil. Cook for about 5 minutes stirring occasionally. Note: You can make without a grill tray but you have to be careful the spears don’t fall through!

Sweet Potato Fries

  • 4 medium sweet potatoes
  • Avocado oil (spray or pour)
  • Salt + Pepper to Taste
  • Chili flakes (optional)

Preheat oven to 420 degrees. Rinse and peel the potatoes then chop into fry size pieces. Line a baking sheet with parchment paper. Spray the pan with avocado oil then spread the potatoes out evenly. Spray them with avocado oil, then sprinkle with the spices. Bake for ten minutes, flip, then bake for ten more minutes or until they are done! They are best when they have a little char on the edges. Note: If you don’t have avocado oil spray, place the potatoes in a bag or a bowl and pour 1-2 T of oil over the potatoes, then stir or shake to coat them evenly before spreading out onto the pan.

Find the Video

Paleo Thai Red Curry

When I first posted on my Instagram stories that I was making red curry for dinner, I received so many requests for the recipe so I knew I had to share. This is a recipe that I make from memory so it took me a while to write it all out 🙂 Please know that this recipe is extremely versatile and you can use your favorite protein and vegetables, not just the ones listed. Enjoy!

Easy Paleo Thai Red Curry

I used to make this as a kid with my dad for my family dinners. This recipe is my revised paleo version that tastes just as great!

Course Main Course
Keyword recipe, thai
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 2-3 T Coconut oil
  • 2-3 T Red curry paste Use less if you don't like it too spicy. Mae Ploy is the very BEST brand out there.
  • 1 pound Frozen Wild Argentinian Red Shrimp
  • 2 cups Shredded carrots
  • 2 cloves Minced fresh garlic
  • 2 t Minced fresh ginger
  • 1-2 cans Coconut milk I use full fat coconut milk because it thickens up the curry. If you don't like your curry to be too soupy, start with only one can.
  • 3 T Coconut aminos
  • 1 t Red Boat Fish Sauce
  • 1 pound Snow peas
  • To Taste Salt and Pepper

Instructions

  1. Heat the oil in a large pot/deep skillet over medium heat. 

  2. Once hot, add the curry paste and sauté for 2 minutes. 

  3. Add in the shrimp, carrots, garlic, and ginger and stir until the red curry is evenly coated over all of the shrimp. 

  4. Pour in the coconut milk, aminos, and fish sauce and stir until well combined. 

  5. Bring the curry to a boil and then reduce heat, cover, and simmer for 10 minutes, stirring occasionally. 

  6. Add in the snow peas and continue simmering for 10 more minutes until all ingredients are cooked through. 

  7. Add salt and pepper to taste. 

  8. Serve on top of cauliflower rice with top with lime slices, fresh cilantro, and peanuts! 

Recipe Notes

Feel free to change out the protein and the veggies! I used to only make this dish with pork, bamboo shoots, and red peppers. Taylor loves it with shrimp, snow peas, and carrots! Pick your favorite meat and vegetables it will still taste good because this is a very versatile recipe. 

Note: If your shrimp aren't raw and frozen, you will need to add them in at the end because they will get way overdone if you simmer them for 20 minutes. This is also why we added the snow peas in at the end. 

Simple Salmon Dinner

This meal is a staple in our house and works for lunch or dinner. It is well balanced and includes protein, carbohydrates, and fat. I have really been loving my green beans lately (topped with olive oil, salt, and pepper of course)! I would have to say wild-caught salmon is one of the healthiest foods you can eat with an abundance of omega-3 fats. The quinoa finishes out the dish and fills you up 🙂 All of this can be freshly prepared in less than 30 minutes!

To make:

*Wild Salmon- Heat a cast iron skillet until hot and use coconut or avocado oil. Sear the salmon for about 3 minutes per side and sprinkle with salt and pepper. Top with Green goddess dressing from Trader Joes.

*Organic green beans- Steam for 10 min and top with olive oil, salt, and pepper.

*Organic Quinoa- Soak the quinoa overnight then rinse before cooking. Bring 2 cups of water to a boil in a medium sauce pan with 1 cup quinoa. Once boiling, reduce heat and simmer for about 20 min until all of the water is gone, stirring occasionally.

Mediterranean Lamb Meatballs

This was my first time making a recipe with ground lamb and it turned out great! We made this beautiful Mediterranean meal on Sunday night and I’m excited to share how to do it with y’all. If you haven’t tried lamb, now is the time! If you don’t like lamb, feel free to sub it out with any other form of ground meat. You can use this recipe as a main dish or an appetizer. We mixed up some healthified tzatziki sauce to go with it, as well as the beet hummus I posted yesterday on my Instagram. Serving suggestion pictured above! I made a salad with mixed greens, tzatziki sauce, hummus, cucumber, tomatoes, @woolwich_dairy 100% goats milk feta cheese, and avocado!!

Mediterranean Lamb Meatballs

Ingredients

  • 1 package ground lamb
  • 1 T cumin
  • 1 organic egg
  • 1 T fresh chopped mint leaves
  • 1/2 t sea salt
  • 1 T minced garlic
  • 1/2 t paprika
  • 1 T lemon zest
  • 1/4 chopped white onion
  • 1/2 t pumpkin pie spice
  • 1/2 t pepper

Instructions

  1. Preheat the oven to 375 degrees.

  2. Mix all of the ingredients together by hand in a glass bowl.

  3. Form 1.5 inch balls and place on a baking tray lined with parchment paper.

  4. Bake for 15 minutes or until cooked through. 

Tzatziki Sauce

A healthified version of a Greek favorite!

Ingredients

  • 1 Siggi's plain greek yogurt
  • Juice of 1 lemon
  • 1 t dill
  • 1 clove minced garlic
  • 1/2 t cumin
  • 1/2 chopped cucumber
  • 1 T fresh chopped mint leaves
  • Salt+pepper to taste

Instructions

  1. Mix it all up and you’re good to go!

Greek Turkey Burgers

I have been making this recipe since I was in college. It is always a hit with everyone and easy to make! Enjoy!

Laura's Greek Turkey Burgers

Delicious, Greek-style burgers! Paleo, gluten-free, dairy-free recipe that is sure to please the whole family!

Servings 4 people

Ingredients

  • 1 pkg ground turkey
  • 1/4 cup chopped onion
  • 1 T grass-fed butter or ghee
  • 1 t chopped garlic
  • 4 cups spinach leaves
  • 2 eggs
  • 1 T fresh or dried basil
  • 1 t fresh or dried oregan
  • 1/4 t sea salt
  • 1/4 T black pepper

Instructions

  1. Bring a large skillet to medium-high heat on the stove and melt butter. Add onion and garlic and, stirring often, cook until softened, about 4 minutes.

  2. Add spinach to the skillet with onion and garlic. Stirring often, cook until spinach has wilted and excess moisture has evaporated, 3 – 5 minutes.

  3. Remove skillet from heat. Once cool enough to handle, carefully blot away any excess moisture from the onion-spinach mixture with paper towels. Set aside.

  4. In a large bowl, combine turkey, eggs, basil, oregano, salt, and pepper. Using your hands, mix well. Add cooked veggies to the bowl. Using your hands, mix until uniform.

  5. Evenly divide turkey mixture and firmly form into four patties. (Cover and refrigerate if not cooking immediately.) If you want sliders, make 8 patties!

  6. Bring a greased skillet pan to medium heat. Add patties, cover, and cook for 5 – 8 minutes per side, until cooked through.

  7. Eat your patties with a knife and fork or, if you like, wrap them up in some lettuce leaves with onion and tomato. Pictured above I served the burgers on top of spaghetti squash with marinara sauce! Enjoy 🙂

Recipe Notes

If you do consume dairy products, I would highly recommend adding 1/2 cup of feta cheese to the burger mix. It adds a great flavor to the burgers!

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