Author: Oregon Valley Farm

Steak Wrapped Jalapeño Poppers (Keto)

Steak Wrapped Jalapeno Poppers recipe from Oregon Valley Farm

If you are wanting to wow some guests, make this! It has AMAZING flavor and is an awesome twist to regular jalapeño poppers! Easy to make, which is good because they disappear fast!

Any keto recipes are usually crowd pleasers even for non-keto people! We love the ketogenic diet for so many amazing health benefits <3 However, we are also huge fans of following a protocol based on QUALITY of food, not just watching your macros. Ditching the chemicals, high processing, artificial flavors and additives, added hormones, antibiotics is all so important. You are what you eat. If you eat food with all these inflammatory properties, you will then invite inflammation into your own body. Inflammation is at the foundation of most all of our modern day chronic diseases (which happen to be at an all time high).

Pay attention to where your food comes from…it matters! Okay, now for the recipe:


  • 3 tbsp sriracha (divided)
  • ½ cup soy sauce
  • 2 cloves garlic ()
  • 1 tsp steak seasoning
  • 2 lbs skirt steak ()
  • 8 oz cream cheese
  • 1 cup pepper jack cheese
  • 4 slices bacon ()
  • 10 Jalapeño Peppers


Combine 2 tbsp sriracha, soy sauce, garlic and steak seasoning in a medium bowl.

Add the steak to the marinade & place in the fridge for 20 minutes.

Meanwhile, combine the cream cheese, 1 tbsp sriracha, pepper jack cheese and crumbled bacon together in a small bowl.

Cut the stems off the jalapenos & slice them in half lengthwise and remove the seeds and membranes.

Spoon the bacon cream cheese mixture into the jalapeno halves.

Remove the steak from the marinade and slice into 20 strips.

Wrap a piece of steak around each jalapeño.

Place 4 steak wrapped jalapeño poppers on a skewer to secure the steak around the jalapeño.

Heat an outdoor grill or indoor grill pan to medium heat.

Place the skewers on the grill and cook for 5 minutes per side


Recipe adapted from

Wine Coffee Beef Stew (Low Carb/Keto)

Wine Coffee Beef Stew recipe from Oregon Valley Farm

Wow. THIS is a really delicious stew that is a nice twist when you want that hardy, soul filling meal on a cold day, but you don’t want the “same old stew”. Also, HELLO keto! Very low in carbs with no starchy ingredients in this stew.

The flavor from the wine and coffee give it this nice bold taste that compliments the beef wonderfully. It is really a very simple recipe (which I LOVE because I am all about drawing out the flavor of the meat rather than covering it up with too much of a lot of other things!).

Plus, how could you go wrong with wine and coffee???


  • 2.5 lbs stew meat
  • 3 cups coffee
  • 1 cup beef stock
  • 1 ½ cup baby bella mushrooms
  • 2/3 cup red wine
  • 1 medium onion
  • 3 Tbsp coconut oil
  • 2 Tbsp capers
  • 2 teaspoons garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper

Season stew meat with 1 tsp. Salt and 1 tsp. Pepper (our stew meat comes already cubed!)

Slice onions, mushrooms, and mince garlic.

Melt 3 Tbsp. coconut oil in a pan on the stove.

Brown your beef and brew 3 cups of coffee

Once the beef is finished, start sautéing the onion, mushrooms, and garlic in the remaining fat.

Once the onions are translucent, add the coffee, beef stock, wine, and capers.

Mix everything together well, then add your beef. Bring the mixture to a boil (we cooked ours in a crock pot)

Once mixture is boiling, turn temperature to low and cover the pan with a lid. Let cook for 3 hours.

For a little thicker sauce you can let this simmer without a lid for 30 minutes after the 3 hour mark to reduce the liquid a bit.

Recipe adapted from

Un-Stuffed Pepper Soup (Low Carb)

Un-Stuffed Pepper Soup recipe from Oregon Valley Farm

You can make this Un-Stuffed Pepper Soup low carb/keto or not, depending on if you use rice or riced cauliflower (which is what I used). In the picture I added siete chips which are not typically part of a ketogenic diet, however they are gluten free (made with cassava flour) and, if you are following a “carb cycle” protocol or just allow yourself a little more from time to time (I do and am a big fan of this! It really seems that the metabolism responds well to this if you’ve been following a ketogenic protocol for quite some time 2+ years for me!).

This was so perfect after a hike and visit to the pumpkin patch today! It is full on FALL here in Oregon and we are just LOVING IT!


  • 1/2 medium onion chopped
  • 1 Tbsp butter (for sautéing the onion)
  • 3 cups riced cauliflower
  • 2 pounds grass fed & finished ground beef
  • 1 red bell pepper chopped finely
  • 1 green bell pepper chopped finely
  • 1 (13.5 oz) can tomato sauce
  • 1 (28 oz) can fire-roasted diced tomatoes (with juices)
  • 4 cups organic chicken broth
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • Pink Himalayan Salt & Fresh Ground Pepper to taste


Sauté the onions in butter in a large soup pot (you’ll just add everything to the one pot…yay for not dirtying extra dishes!!). Once they start to brown, add the beef and cook until browned and nicely crumbled.

While the beef is cooking, steam the riced cauliflower, just lightly. It should still have a bit of a crunch, we don’t want it super mushy in the soup! Set this aside, it will be the last ingredient you add.

Once the beef is done cooking, add the diced peppers,tomato sauce, diced tomatoes, chicken broth, garlic, Italian seasoning, paprika, salt and pepper to the pot and stir well.

Bring the soup just to a gentle boil and then turn down to simmer for about 15 minutes.

Add the riced cauliflower and simmer for another 10-15 minutes. Add more salt & pepper as needed.

SO easy!! Enjoy!

Ham Bone and Cabbage Soup

Ham Bone & Cabbage Soup recipe from Oregon Valley Farm

This is such a good, healthy soup especially for this time of year when kids are back in school, and all the germs are running amuck! Plus, there’s nothing quite like soup in a crockpot on a Fall Day!


  • 2 cups chopped onion
  • 2 cups chopped carrot
  • 2 ham hocks, from pasture raised pork of course!
  • 2 Tbsp minced garlic
  • 1 Tbsp fresh Rosemary, chopped
  • 1/2 tsp fresh ground Black Pepper
  • Pinch crushed red pepper flakes
  • 8 cups chopped cabbage
  • 1 (15 oz) can diced tomatoes (include the juices)
  • 6 cups Chicken Bone Broth
  • 2 Bay leaves
  • Pink Himalayan Salt, to taste
  • 1/2 lemon, sliced (optional for taste and as a garnish)


Add all ingredients, minus the sliced lemon, into your crockpot and cook on high for 6 hours (clearly you can cook it longer at a lower setting). Add more salt as needed.

Garnish with lemons slices and enjoy this immune boosting, antioxidant rich soup!!

Cauliflower Ham Fried Rice (Low Carb)

Cauliflower Ham Fried Rice recipe from Oregon Valley Farm

Have you tried riced cauliflower? I was very hesitant because I just love the “real thing” when it comes to rice. However, I’ve been pleasantly surprised with how good riced cauliflower is and how it hits the spot!
This is a delicious, healthier (low carb) version of Pork Fried Rice:


  • 3 cups riced cauliflower plus
  • 1/8 cup finely chopped carrots
  • 1/8 cup finely chopped yellow onion
  • 1/8 cup finely chopped green onion
  • 1/8 cup peas
  • 1/2 cup smoked ham, chopped into very small pieces
  • 2 eggs scrambled
  • 1-2 tbsp coconut aminos
  • 1 tbsp avocado oil
  • Pepper to taste


Add 1 tablespoon avocado oil to a sauté pan. Heat to medium.

Add cauliflower and other veggies; cook for 5 minutes stirring occasionally.

Make a circle in the center of the pan by moving rice to outer edges.

Add a little more oil and eggs. Scramble until no longer runny.

Combine “rice” and eggs well.

Add ham and pepper to taste.

Top with coconut aminos if desired.

Sausage and Spinach Breakfast Casserole (Low Carb/Keto)

Sausage and Spinach Breakfast Casserole recipe from Oregon Valley Farm

This is the perfect recipe for those wanting a make-ahead breakfast that you can have in the fridge for several days. It is absolutely a keto friendly recipe with no gluten, lots of healthy fat and protein and even some greens! I personally love this kind of dish for any meal!

When you eat a high fat and moderate protein diet, your body stays satiated far longer than normal and your hunger hormones (leptin and ghrelin) come into balance. What does that mean? You will find yourself feeling less “munchy” and less controlled by cravings. You will also find that when you eat like this you will become more in touch with when to stop rather than having times of still feeling like you’re “missing something” simply because your hunger hormones have been out of whack. When your body is out of balance internally like that, the signals get crossed and people end up feeling like they have no will power. Nourishing your body the way it was designed to be nourished will make the biggest difference.


  • 1 pound ground breakfast sausage
  • 8 oz cream cheese (full fat)
  • 8 oz shredded cheddar cheese
  • 8 oz heavy cream
  • 5 oz baby spinach
  • 6 eggs


Preheat the oven to 375 F.

Cook the breakfast sausage in a medium skillet over medium heat. Once it’s cooked through, drain the excess fat. Place the skillet back on the stovetop and mix in the cream cheese until it is fully melted and incorporated. It helps melt faster if you cut the cream cheese into cubes before adding it to the sausage.

In a medium bowl, beat the eggs and heavy cream together.

Place the spinach in a pot on the stove with just a couple tablespoons of water and heat it just until it is wilted.

Spread the sausage and cream cheese mixture on the bottom of a 13×9″ casserole dish.

Sprinkle the wilted spinach evenly all over the top of the sausage mixture making sure spinach is drained well.

Next, sprinkle the shredded cheddar cheese on top of the spinach.

Finish by pouring the egg and heavy cream mixture evenly over top the layers. Pour slowly so the layers stay put.

Bake the casserole 35-40 minutes or until it starts to turn a golden brown.

Greek Burgers with Cucumber Sauce

Greek Burgers with Cucumber Sauce recipe from Oregon Valley Farm


Cucumber Sauce

  • 2 cups plain Greek yogurt
  • ½ cucumber
  • 1 lemon
  • 2 Tbsp. fresh dill
  • Salt and pepper to taste


  • 1 lb grass-fed ground beef
  • 4 hamburger buns
  • Cucumber slices
  • Tomato slices
  • Red onion slices
  • Spinach or greens of your choice
  • Feta cheese
  • Pinch of ground oregano
  • Salt and pepper to taste


Grate cucumber and squeeze between paper towels to remove excess moisture.

In a small bowl, mix grated cucumber with Greek yogurt and juice from one lemon.

Finely chop dill and mix in along with salt and pepper to taste. Set aside.

For the burgers, form four patties from ground beef while allowing a grill pan to warm over medium high heat.

Once the pan is hot, sprinkle the salt, pepper and ground oregano on each patty. Cook for 3-5 minutes per side until desired doneness is achieved.

To assemble burgers, spread cucumber sauce on each side of a hamburger bun (or lettuce wrap!). Layer cucumber slices, tomato, red onion and greens and patty. Top with chunks of feta cheese.

Recipe from

Jalapeno Popper Meatloaf

Jalapeno Popper Meatloaf recipe from Oregon Valley Farm

If you are a low carb /keto fan, this is for you! Of course, even the non-keto person will LOVE this. We are huge jalapeño popper fans, so this was quite a treat! It’s a pretty easy recipe to make as well, which is always a win.


  • 2 lbs grass fed beef
  • 2 eggs
  • 3/4 cup almond flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 8 slices thin cut bacon


  • 8 ounces cream cheese
  • 3/4 cup Mexican blend cheese
  • 2 diced jalapeños, sautéed


Preheat the oven to 400° F.

In a large bowl mix together the meatloaf ingredients. Divide and place half in a 10.5″ cast iron skillet in the shape of a large meatloaf. Make a divot in the middle.

In a medium bowl mix together the filling ingredients until combined, transfer to the center of the meatloaf then top it with the remaining meatloaf mixture. Press together the sides to seal in the filling.

Wrap the bacon around the top of the meatloaf slightly tucking in the ends underneath the loaf.

Transfer to the oven and bake for 60-70 minutes until the bacon is crispy and the internal temperature reaches 165°

Remove from oven and let cool for 5-10 minutes before slicing.

Recipe adapted from

Italian Basil Beef Stew with Zucchini and Mushrooms

Italian Beef Stew

This recipe has amazing flavor!! I was looking for a simple recipe for this cold Winter day, but also didn’t want to have just the usual stew. Bingo! It’s delicious!! Also, this is a great way to get some nutrient dense bone broth into your system (especially if you are like me and prefer it in a soup or stew rather than just drinking it).


  • 2 lbs. stew meat
  • 2 tsp. + 3 tsp. olive oil
  • Pink Himalayan salt and fresh ground black pepper to season meat
  • 3.5 cups of bone broth
  • 2 cans (14.5 oz.) petite diced tomatoes with juice (we used fire roasted)
  • 1 Tbsp Italian herb blend
  • 1 tsp. ground fennel seed
  • 1 large onion, chopped into large chunks
  • 1 large green pepper chopped into large chunks
  • 2 small zucchini, ends trimmed and then cut into half lengthwise and sliced into thick slices
  • 1/2 lb. mushrooms, washed and cut half
  • 3-4 T chopped fresh basil (I use a very high quality essential oil that is safe to consume, so a drop or two of basil works well when I don’t have fresh basil on hand)
  • Balsamic vinegar to drizzle on your stew once it’s dished up, optional


Heat the 2 teaspoons of olive oil in a large pan and brown the beef over medium-high heat until the meat is browned on all sides, about 10-15 minutes.

Season the meat with salt and fresh-ground black pepper as it cooks.

Add the browned meat to the stew pot.

Add half of the bone broth to the frying pan and cook a minute, scraping with a turner to loosen the browned bits of meat that stick to the pan, then add that to the stew pot along with rest of the broth.

Add the diced tomatoes with juice, Italian Herb Blend and fennel and stir.

Turn heat to low or medium-low and simmer 60 minutes, or until meat feels tender when you pierce it with a fork.

While the stew simmers, peel and chop the onion and cut out the stem and seeds of the green pepper and chop. Cut ends off the zucchini, cut in half lengthwise, and cut into thick slices.

Wash and cut mushrooms into thick slices or half slices

When you’re ready to finish the stew, heat 1 tsp. olive oil in the frying pan, add the onions and green peppers and cook a few minutes over medium-high heat, then add them to the stew.

Heat the second teaspoon of olive oil, add the zucchini and cook until it’s slightly browned on both sides, then add to stew. Then add the mushroom slices, cook until they have released their liquid and are starting to brown, then add to stew.

Simmer about 15 minutes, then add the basil and cook a few minutes more.

Serve hot, with balsamic vinegar to drizzle on top if desired.


Recipe adapted from

Rosemary Garlic Tri-Tip Roast

Rosemary Garlic Tri-Tip Roast recipe from Oregon Valley Farm

Easy and delicious Rosemary, Garlic Tri Tip recipe! This is a new family favorite of ours! <3 INGREDIENTS (serves 4-6)

  • 1.5 – 2lb Tri-Tip Roast
  • 1 Tbsp Worcestershire sauce
  • 1.5 tsp Dijon mustard
  • 2 Tbsp olive oil
  • 5-6 cloves garlic, minced
  • 1 tsp onion powder
  • 2 Tbsp minced fresh rosemary
  • Sea salt and ground pepper


Place roast in casserole dish. In a small bowl, mix together all ingredients except salt and pepper.

Spread 1/2 the marinade over roast, flip it over and spread remaining marinade over roast. Cover and place in fridge for 6-8 hours, or up to 24 hours.

Preheat oven to 425 degrees. Place roast in shallow baking pan and sprinkle with sea salt and black pepper. Roast for 30-40 minutes until an instant-read thermometer registers 135-140 degrees. Remove from oven and tent with foil for 15 minutes. Slice and serve. Enjoy!