High Protein/Lo Carbers...Recipes and info

[*Anya*]

45 days of healthy meals.

Not all are low carb but all look like they are paleo.

They look really tasty and easy to make:

http://www.fitnesshq.com/45-healthy-meals/

[Sweet Bliss]

Good morning Jesse and Thread Followers.

This popped up on my FB feed this morning..

https://www.facebook.com/groups/naturalfermentation/

Looks really interesting... going to explore it today.

[Jesse]

This recipe comes from the recipe section on the web site that I order my grass fed meat from. I believe it is from another customer. This recipe is for 6-8 but could easily be halved for those of us with smaller households, or cook the whole thing and have yummy leftovers!

The Recipe Corner
Chipotle Barbacoa Tacos





Author: Danielle Walker

Prep Time: 15 minutes

Cook Time: 480 minutes

Serves: 6-8


Ingredients:

3 pound center cut shoulder roast

3 to 5 large dried chipotle peppers, seeds removed

½ yellow onion

¼ cup lime juice

¼ cup tomato paste

4 garlic cloves

1½ tablespoons apple cider vinegar

2 teaspoons cumin

2 teaspoons sea salt

1 teaspoon oregano

¾ cup beef or chicken stock

3 bay leaves

1 teaspoon whole cloves

for serving: grain-free tortillas/crepes, avocado, cilantro, sliced radish, red onions


Directions:

Cut the roast into two pieces and trim any fat. Place in the pot of a slow cooker.

Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and oregano in a food processor. Process until smooth.

Pour over the roast and add the stock, bay leaves, and cloves.

Cover and cook on low for 7 hours.

Remove the beef and shred with two forks. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender.

Serve with your choice of toppings. We like avocado, radish, cilantro, and red onions.

[Jesse]

Here is another quick n easy recipe. This would work with a good salsa in place of the avocado sauce for a change of pace. Can you tell that I am craving tacos?



Taco Salad With Creamy Avocado Dressing

For The Salad:

2-3 cups shredded romaine lettuce
1/4 cup red onion, diced
3 tbsp sliced black olives
3 green onions, chopped
8 oz. ground beef
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1/8 tsp dried oregano
1/8 tsp paprika
Salt and pepper, to taste

For The Dressing:
1/2 avocado, pit removed
2 tbsp olive oil
1 tbsp lime juice
1 clove garlic, minced
1 tsp fresh cilantro, chopped
1 tbsp water
Pinch of salt

Directions
1. To make the dressing, blend the ingredients with an immersion blender or in a regular blender and process until smooth. Add more water if necessary to reach desired consistency, and taste for seasoning. Set aside.

2. Cook ground beef with seasonings over medium heat. Assemble salad by combining all of the salad ingredients in a large bowl. Toss well to combine. Top with dressing to serve.

Servings: 2
Difficulty: Easy
paleo grubs http://paleogrubs.com/

[*Anya*]

That recipe looks easy, it is totally low carb and looks delicious!

I will definitely try the Taco Salad With Creamy Avocado Dressing!

Thanks Jesse!

[Jesse]

You're most welcome, Anya. I am going to make it either tonight or tomorrow.

Originally Posted by *Anya*

That recipe looks easy, it is totally low carb and looks delicious!

I will definitely try the Taco Salad With Creamy Avocado Dressing!

Thanks Jesse!

[Jesse]

This last one is a favorite go to of mine. I toss some extra veggies in, or have a salad with it. I've altered it only slightly by using nutritional yeast, and correcting a couple of spelling errors. There is a recipe on the same website for the homemade red pesto.

Quick Beef Ragù with "Zoodles"



Preparation time Hands­ on: 15 minutes
Overall:20 minutes
Nutritional values (per serving):
Total Carbs 8.3 grams
Fiber 2.6 grams
Net Carbs 5.7 grams
Protein 37.8 grams
Fat 51.1 grams
of which Saturated 18.9 grams
Energy 645 kcal
Magnesium 83 mg (20% RDA)
Potassium 1191 mg (60% EMR)
Macronutrient ratio: Calories from carbs (3.6%), protein (23.9%), fat (72.5%) // Net carbs without "zoodles":
1.5 g per serving

Ingredients (makes 4 servings):

Beef ragu:
beef, minced, grass­fed (800g / 1.8 lb / 28.2 oz)
¼ cup red pesto,
Shredded cheese, or nutritional yeast if you prefer
1 tbsp ghee, butter or coconut oil...garlic or herb infused for extra flavour
small bunch fresh parsley
½ tsp pink Himalayan salt or to taste

Serve with "zoodles":
4 medium zucchini (one per serving), sliced using a julienne peeler or vegetable spiralizer (800g /1.8 lb / 28.2 oz)

Instructions:
1. Place the meat in a sauce pan greased with ghee or coconut oil and cook until browned on all sides while stirring frequently. Keep some ghee for later.
2. Add red pesto and freshly chopped parsley and keep on low heat. When done take off the heat and
transfer into a bowl.
3. Meanwhile, using a spiralizer, create zucchini "noodles". Chop the soft core of the zucchini and add it
to the zoodles.
Note: If you don't have a spiralizer, you can use a julienne peeler and peel the zucchini all around until you get to the soft centre.
4. Transfer the zoodles into the sauce pan greased with the remaining ghee. Cook briefly for 2 to ­5 minutes. Turn off the heat, add the meat and mix in well.
The exact time depends on how tender you prefer the zoodles to be. The less you cook them, the more "al dente" and the less soggy they will be. I prefer mine cooked very briefly for just about 2 minutes.

http://ketodietapp.com/Blog/post/201...u-with-Zoodles