So part 1 of this week… Beef!
I ended up tweaking this week’s menu a little due to a last minute Whole Foods trip which resulted in some cool ingredients 🙂 We got yummy cheeses, thanks to the sweet girl at WF, and some other things (even toppings for a pizza this weekend). Thinking a paleo pizza Saturday night to celebrate completing the half marathon! Anyways, back to the beef.
Monday’s breakfast was beef bacon, fried eggs, and kale. A nice start to a busy day (concerning more house progress!).
Monday night we fixed a delicious meatball entrée. I sautéed one carton of mushrooms and one (diced) zucchini. I placed that in my beautiful red casserole dish (from Willow House by Southern Living). Then I tossed some cooked gluten free sweet potato gnocchi in homemade “pasta” sauce. I put that directly on top of the veggies and placed meatballs on top. Sprinkled some cheese and threw it in the oven until the cheese was all melted.
Delicious!!! So decadent and such a special treat. I had leftovers Tuesday for lunch with a salad and it totally hit the spot. You could easily do some spaghetti squash instead of the sweet potato gnocchi. That was a very special ingredient purchase that we hope to figure out how to make ourselves (not a weekly item or necessity, but fun!)– but we loved trying a speciality ingredient and analyzing flavors and components of new items so we can attempt them later…
*That’s normal right?!? Haha! We are the same kind of weird luckily 🙂
The meatballs were so easy… I made a big batch and just used some for dinner and the rest for salad protein during the week!
Italian Paleo Meatballs
-2 pounds of ground beef
-2 tablespoons of apple cider vinegar
-4 to 5 teaspoons of Italian seasoning
-Salt/pepper to your liking
Mix that all together and I got around 20 meatballs, but it all depends on the portion you want. I baked them on a parchment lined baking sheet for 25 minutes on 400 degrees.
**In the cookbook Practical Paleo she gives a recipe for chorizo meatballs that we love using- so I just tweaked it to be Italian for this recipe.
Tuesday night we had our beef short ribs! I followed the Primal Palates’ Braised Beef Short Ribs recipe. It was so easy- just click that link and it’ll take you directly to the recipe.
Just to let you know quickly– I used beef stock, beef bacon, garlic, chipotle chili pepper powder (just a little!), smoked paprika, and salt/pepper. After searing the ribs I put it all in the crockpot on high for roughly 3 hours then turned it down to low for 2 hours.
We served it with cauliflower/carrot mash and a little salad. The mash was 1 head of cauliflower and 2 large carrots steamed then thrown in the food processor with olive oil, herbed butter, and a little cheddar cheese from WF. So good- David thought to add carrots and it was a fantastic idea!
A must try recipe… PaleOMG’s morning glory muffins!! So delicious and the closet thing I’ve had to the non gluten free thing (I hate saying “real” thing because I mean all food is real, this is just the muffin that works for me!). Can’t wait to make another batch and play around with the add-ins!
A little link love to my good friend over at Healthy and Whole… She has had some inspiring posts this week and you need to go check them out. Not only that but delicious (paleo) food too!
Well I do hope Wednesday brings lots of yummy food choices and smiles 🙂