Pepper & Garlic Broiled Rib Steak

Rib Steak with Garlic and Black Pepper

Don’t worry, I didn’t eat this all by myself! TinyHands and I shared.

What’s more satisfying than a gorgeous rib steak? An affordable, grass-fed, locally grown rib steak! We have the luxury of pasture-raised steak on a regular basis, since we bought a whole cow at once.

Here’s an easy way to cook it up.

Ingredients: rib steak garlic salt black pepper ghee or other saturated fat

Directions: If it’s frozen defrost your steak. Turn the oven on to Broil. Chop the garlic finely, and rub the salt, garlic, fresh ground pepper, and ghee all over your steak. Heat … Continue reading Pepper & Garlic Broiled Rib Steak

Beef Stew

Beef Stew

Beef Stew

I know I’m not alone in loving hearty, thick stews in the winter. Soupy broth is nice and all, but it’s just not satisfying in the same way. But how to achieve that thickness without flour?

I took a trick I discovered when I came up with Hidden Onion and Turnip Borscht. Pureeing the onions and turnips produced a wonderfully thick gravy without any thickeners like wheat flour or corn starch.

I’ve found I prefer to just puree the onions in there and have chunky turnips. You could also puree the turnips in if you’ve got turnip-averse … Continue reading Beef Stew

It's so Easy - GAPS Intro Stage 4

Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride

Mama with some home-canned goodness

The big excitement of the GAPS Diet Stage 4 is juice! You’ll also get more variety in texture by introducing roasted and grilled meats. As always, take new foods slowly and one at a time. Of course, continue on with foods from the previous stages, no matter how excited you are about the new ones.

Here are the foods you get on GAPS Intro Stage 4:

All foods introduced in the previous stages Roasted and grilled meats Cold pressed olive oil Freshly pressed vegetable juice Nut bread

And how to prepare them: (Here is our … Continue reading It’s so Easy – GAPS Intro Stage 4

Make Ahead Meatloaf

Make Ahead Meatloaf Plated

Make Ahead Meatloaf Plated

Ah, meatloaf. Classic American fare. And rightfully so! It can be served hot or cold, meaning it’s great for packed lunches. It’s filling and full of real nutrition! I call it Make Ahead Meatloaf because this recipe makes A LOT of meatloaf. Like, two loaves’ worth. I make so much because it’s nice to have on hand for easy lunching and snacking (and sometimes breakfasting!). If you only want one loaf, cut the recipe in half.

Sometimes, I make meat muffins instead of meatloaf just to mix things up a little. I’m wild like that. … Continue reading Make Ahead Meatloaf

Ranch Style Dressing

Ranch Style Dressing

We put this on everything.

This is good stuff! We put it on just about everything. Except dessert. Because that would be gross.

Commercial ranch dressing is delicious, no doubt. But have you looked at the list of ingredients? Soybean oil, sugar, nonfat buttermilk, natural flavors (soy), phosphoric acid, xanthan gum, modified food starch, monosodium glutamate, artifical flavors, calcium disodium EDTA as a preservative, disodium inosinate, and disodium guanylate. The label also says “No Preservatives.” I’m confused; the ingredients list calcium disodium EDTA “as a preservative”. That doesn’t make sense. Play it safe. Make your own.

Ranch Style Dressing makes … Continue reading Ranch Style Dressing

Lactofermented Mayonnaise

Lactofermented Mayonnaise

This is gooood stuff.

I hated mayonnaise growing up. Hated it. And who could blame me? Soybean oil, “natural flavors,” calcium disodium EDTA? Ewwwww.

Homemade mayo, though, that’s a horse of a different color. Creamy. Tangy. Delicious. No non-food ingredients. The perfect ingredient for homemade ranch or blue cheese dressing. One problem, though. It goes bad in a week! While we like mayo just fine, we are hard pressed to go through a pint in a week.

That’s where our friendly lactobacteria come in. I use whey from making yogurt (you can skim a little off the top of your … Continue reading Lactofermented Mayonnaise

Walnut-Almond Butter

One pint of holy cow good. I'm not sure why I put a date on it - it's always gone within a few days!

One pint of holy cow good. I'm not sure why I put a date on it – it's always gone within a few days!

A variation on a theme! Quite rich and so delicious. Don’t skip soaking and dehydrating your nuts – it makes them digestible and, in the case of walnuts, makes them less bitter.

Makes approx. 2 cups 1 c crispy almonds 2 c crispy walnuts 1/2 c ghee (room temp) or coconut oil (barely melted) 1 T raw honey 1 t sea salt (finely ground Celtic or Himalayan)

Grind nuts and sea salt in food processor to … Continue reading Walnut-Almond Butter

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