Homemade Sausage

Prep and Cool time

10 mins

Cook time

45 mins

Total time

55 mins

 

Recipe type: Breakfast, Gluten-Free, Low-Carb, Paleo

Yield: 8 servings

Ingredients

• 2 lb. lean ground beef
• 2 teaspoons kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dry mustard
• 1 teaspoon crushed red pepper
• ½ teaspoon dried thyme

Instructions

1. Preheat oven to 300 degrees F.
2. Place all the ingredients in a medium bowl and use clean hands to combine.
3. Spread the mixture in a 9 X 13-inch baking dish, pressing on it to ensure it sticks together and to even it out.
4. Cover the pan with foil. Bake the sausage until an instant-read thermometer registers 160 degrees F, about 45 minutes.
5. Using a wide slotted spatula, lift the baked sausage from the juices in the pan onto a wire rack that you’ve placed on foil. Allow to cool 10 minutes, then transfer to a cutting board and use a sharp knife to cut into squares.
6. Keep leftovers refrigerated, and reheat them in the microwave, or (tastier!) sauté in a skillet with a little olive oil.

Nutrition Per Serving

Calories: 244; Fat: 17g; Carbohydrates: 1g; Sugar: 0g; Sodium: 362mg;Fiber: 0g; Protein: 21g

Tuna Steak

Prep and Cool time

5 mins

Cook time

5 mins

Total time

10 mins

 

Author: Vered DeLeeuw

Recipe type: Entree, Gluten-Free, Low-Carb, Paleo

Yield: 4 servings

Ingredients

• 4 (6 oz) tuna steaks, 1 inch thick
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons refined coconut oil

Instructions

1. Season the tuna steaks with salt and pepper.
2. Heat a heavy-bottomed grill pan over high heat. Add the oil and swirl to coat. Arrange the tuna in the hot pan.
3. Cook the tuna steaks until a golden crust has formed and tuna is medium-rare, about 1 minute per side.
4. Serve the tuna steaks with your favorite sides, or slice and serve over tossed greens.

Nutrition Per Serving

Serving size: 1 tuna steak; Calories: 238; Fat: 8g; Carbohydrates: 0g; Sugar: 0g;Sodium: 340mg; Fiber: 0g; Protein: 39g

Chocolate Banana Pudding

Prep and Cool time

1 hour 10 mins

Total time

1 hour 10 mins

Recipe type: Dessert, Gluten-Free, Paleo, Vegan

Yield: 4 servings

Ingredients

• 6 (3.5 oz each) medium bananas, very ripe, thinly sliced
• 1 teaspoon pure vanilla or almond extract
• ¼ cup high-quality unsweetened cocoa powder

Instructions

1. Place the banana slices on a wax-paper-lined baking sheet or platter. Freeze for 1 hour.
2. Place the partially frozen bananas in your food processor. Add the vanilla or almond extract. Process until very smooth, 1-2 minutes (depending on how powerful your food processor is), scraping the sides and bottom with a spatula as needed.
3. Add the cocoa powder.
4. Process until fluffy and creamy, about 1 more minute, scraping the sides with a spatula as needed. Serve immediately.

Nutrition Per Serving

Serving size: 1 cup; Calories: 149; Fat: 1g; Carbohydrates: 37g; Sugar: 18g;Sodium: 3mg; Fiber: 6g; Protein: 3g

Butter Garlic Spaghetti Squash

Prep and Cool time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe type: Sides, Gluten-Free, Low-Carb, Primal, Vegetarian

Yield: 4 servings

Ingredients

• 1 medium (3 lb.) spaghetti squash
• 4 tablespoons unsalted butter*
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup grated Parmesan*

Instructions

1. Pierce the spaghetti squash all over with a fork. Place on a microwave-safe plate. Microwave until fork-tender, 10-15 minutes, turning halfway through cooking.
2. Transfer the cooked spaghetti squash to a cutting board. Allow to rest until cool enough to handle, about 10 minutes.
3. Using a sharp knife, cut the spaghetti squash open lengthwise. Use a spoon to remove the seeds and pulp from the middle and discard (or save the seeds and roast them).
4. Rake a fork back and forth over the spaghetti squash halves, to remove its flesh in strands.
5. Place the butter in a large saucepan. Heat over medium-high heat. When butter melts and starts to foam, add the spaghetti squash strands, salt, garlic powder and pepper. Cook, stirring, until the spaghetti squash strands are well-coated, 1-2 minutes.
6. Add the cheese, sprinkling it evenly on top. Continue cooking and stirring, just until well-incorporated, 1-2 more minutes. Serve immediately.

Notes

*Depending on the size of your spaghetti squash, plan to use 1 tablespoon butter and 2 tablespoons (10 grams) Parmesan for each 1 cup (150 grams) serving of cooked spaghetti squash.

Nutrition Per Serving

Serving size: 1 cup; Calories: 189; Fat: 15g; Carbohydrates: 10g; Sugar: 4g;Sodium: 495mg; Fiber: 2g; Protein: 5g

Asian Meatballs

Prep and Cool time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe type: Entree, Low-Carb

Yield: 4 servings

Ingredients

Meatballs:

• 1 lb. lean ground beef
• ½ cup chopped cilantro
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger root
• ¼ teaspoon red pepper flakes
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil

Sauce:

• ¼ cup light soy sauce
• 1 teaspoon cornstarch (use organic to avoid GMOs)
• 1 tablespoon honey
• 1 teaspoon hot sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger root
• 1 teaspoon sesame oil

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
2. Place the meatballs ingredients in a medium bowl and use your hands to combine. Shape into 24 meatballs, each weighing about 20 grams. Bake 10 minutes.
3. Meanwhile, in a medium saucepan, whisk together the soy sauce and cornstarch. Gradually whisk in the remaining ingredients, except for the sesame oil, until well-combined. Heat over medium heat, whisking constantly until the sauce thickens into a rich glaze, about 5 minutes. Reduce heat to low and stir in the sesame oil.
4. Transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.

Notes

When I serve these Asian meatballs over spaghetti squash, I give the entire dish an Asian flavor by cooking a small spaghetti squash in the microwave, then sauteing the spaghetti squash strands in a large skillet, in refined (neutral-tasting) coconut oil, adding ½ teaspoon kosher salt, a little black pepper, 1 teaspoon garlic, 1 teaspoon ginger, and - off heat - 1 teaspoon sesame oil.

Nutrition Per Serving

Serving size: 6 glazed meatballs; Calories: 295; Fat: 19g; Carbohydrates: 7g;Sugar: 4g; Sodium: 795mg; Fiber: 0g; Protein: 22g

No-Bake Coconut Breakfast Bars

Prep and Cool time

30 mins

Total time

30 mins

 

Recipe type: Breakfast, Gluten-Free, Low-Carb, Primal/Paleo

Yield: 9 servings

75832

Ingredients

• ⅓ cup (5 Tablespoons, 70 grams) extra virgin coconut oil
• ⅓ cup (5 tablespoons, 80 grams) natural almond butter
• 1½ cups (130 grams) unsweetened shredded coconut
• ¼ cup (42 grams) 70% cocoa chocolate chips

Instructions

1. Place coconut oil and almond butter in a medium microwave-safe bowl.
2. Microwave on low (“warm” setting) just until coconut oil has melted.
3. Use a rubber spatula to transfer the mixture to food processor.
4. Add the shredded coconut. Pulse to combine.
5. Transfer the mixture back to the bowl. Use clean hands to mix in the chocolate chips.
6. Spread the mixture in a square 8-inch pan lined with wax paper (leave extra wax paper hanging on the sides for easier removal later). Press on it to spread it all over the pan and to make sure it adheres.
7. Cover with plastic wrap and freeze until set, about 20 minutes.
8. Remove from freezer, carefully lift into a cutting board, and use a sharp chef’s knife to cut into nine squares. Keep leftovers in fridge in an airtight container.

Notes

Sometimes I add 2 tablespoons unsweetened cocoa powder and 2 tablespoons honey to the mixture in the food processor, and omit the chocolate chips. Nutrition per serving for this option: 240 calories, 22g fat, 8g carbs, 4g sugars, 6mg sodium, 1g fiber, 3g protein.

Nutrition Per Serving

Serving size: 1 square; Calories: 250; Fat: 24g; Carbohydrates: 4g; Sugar: 0g;Sodium: 7mg; Fiber: 1g; Protein: 3g

Beef Jerky

Prep and Cool time

1 hour 20 mins

Cook time

3 hours

Total time

4 hours 20 mins

 

Recipe type: Gluten-Free, Low-Carb, Primal/Paleo, Snacks

Yield: 8 servings

Ingredients

• 1.5 lb. skirt steak (or flank steak)
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• ½ teaspoon black pepper

Instructions

1. Preheat oven to 225 degrees F. Line two large baking sheets with parchment paper.
2. Unfold the skirt steak and place it on a cutting board. Using a sharp knife, cut the beef crosswise, against the grain (so that you sever the tough, thin fibers that you can see on the steak) into 2-inch-wide strips.
3. You want the strips to be no more than ⅛-inch thick, so if they are thicker, slice each strip into two thinner, ⅛-inch-thick strips. This is not too hard to do, but if you want to make it even easier, place the beef strips in the freezer for 20 minutes before slicing them thinner.
4. Place the beef strips in a large bowl, add the spices and toss with your hands until thoroughly coated.
5. Use a meat pounder to pound the strips so that they are thinner and more even in thickness.
6. Arrange the beef strips on the two baking sheets, not touching each other. Bake 3 hours, rotating the position of the baking sheets midway, until beef is browned and dry.
7. Remove to a cooling rack placed on a tray or on foil (to catch any drips). Allow to cool and dry about one hour before enjoying. Refrigerate any leftovers - they're delicious straight out of the fridge.

Notes

Adapted from Julia.

Nutrition Per Serving

Serving size: 1.5 oz; Calories: 109; Fat: 4g; Carbohydrates: 0g; Sugar: 0g;Sodium: 469mg; Fiber: 0g; Protein: 16g