Category: Beef

I love that we can have comfort food turned healthy! This delicious breakfast dish that is awesome for dinner too (breakfast for dinner is a favorite of mine)! As yummy as it is, it is also super nutrient dense! WIN! We use organic ingredients whenever possible and go for dairy products that are free of added hormones like our meat.

INGREDIENTS

Steak

• 1 lb ground beef (you can use cubed steak as an option)
• salt and pepper
• 2 large eggs
• 2 tablespoons heavy cream
• 1 cup crushed pork rinds
• 1 cup cheese chips (like whips)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 cup ghee or coconut oil

Gravy

• 2 garlic clove minced
• 8 ounces cream cheese softened
• 1/2 cup beef broth
• chives or parsley for garnish optional
• 4 slice bacon, cooked and crumbled
• xanthan gum as an option to thicken

Biscuits

• 1 1/4 cups almond flour
• 1/3 cup coconut flour
• 2 tablespoons whole psyllium husk (or xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons chilled butter
• 1/2 cup heavy whipping cream
• 1/4 cup sour cream
• 2 tablespoons butter, melted

DIRECTIONS

Steak
Season ground beef with salt and pepper. Divide into four equal parts and flatten into steak-like shapes.

Whisk together eggs and heavy cream in a shallow bowl. Set aside.

On a plate, combine pork rinds, cheese chips, paprika, and garlic powder. Mix well and transfer half of it to a second plate.

Coat “steaks” in pork rind mixture, dip in egg and then coat in the second pork rind mixture.

Put ghee/coconut oil in cast-iron pan over medium heat. When hot, add “steak”. Cook 2 to 3 minutes per side, or until cooked through. Remove to a plate.

Gravy
Discard the grease from the pan. Add cream cheese and whisk until it is melted. Gradually whisk in beef broth. Simmer gently for a few minutes to thicken. Season to taste with salt and pepper. (For thicker gravy use a pinch or so of xanthan gum and whisk into the gravy. Be careful not too add too much!)

Biscuits
Preheat oven to 400 degrees. Whisk dry ingredients together in a medium bowl.

Grate chilled butter into the bowl of dry ingredients using a cheese grater. Gently stir, being careful not to over mix.

Stir in the whipping cream and sour cream just enough to combine.

Drop balls of dough onto a cookie sheet lined with parchment paper. I like to use a cookie dough scoop for this. Flatten each ball just a little before placing in the oven.

Bake 10 minutes or until turning golden.

Serve hot with gravy poured over steak and biscuits!

ENJOY!!

This delicious dish is so easy and is like a taco bowl. Again, a win for cauliflower rice for all you who are following a low carb/keto protocol! The flavor in this recipe is amazing without being overpowering or too spicy (if hot is your thing you can for sure add to it). Recipe adapted from newsronian.com.

INGREDIENTS

• 1 Tbsp olive or avocado oil
• 1 small yellow onion, diced (1 cup)
• 2 cups chopped bell pepper (any color)
• Salt and freshly ground black pepper, to taste
• 1 lb ground beef
• 2 cloves garlic, minced (2 tsp)
• 1 tsp chili powder
• 1 tsp ground cumin
• Few dashes cayenne pepper, (optional)
• 1 (14.5 oz) can diced tomatoes, drained
• 3 Tbsp minced fresh parsley
• 2 (10 oz) pkgs. frozen cauliflower rice, cooked according to package instructions and seasoned with salt
• 1 cup finely shredded cheddar cheese (optional)

DIRECTIONS

Heat 1 Tbsp olive or avocado oil in a skillet over medium-high heat.

Add onion and sauté for 2 minutes then add in bell peppers, season with salt and pepper and sauté until starting to soften, about 6 minutes.

Transfer pepper mixture to a plate and set aside.

Brown the beef in a skillet and season with salt and pepper, garlic, chili powder, cumin and cayenne.

Cook for a few minutes then stir in tomatoes and pepper mixture and warm through, about 1 minute. Stir in parsley.

Layer in a bowl the cauliflower rice, pepper/beef mixture and top with cheddar cheese (optional).

These are to die for! Low carb/keto friendly and yet you will feel like you are indulging. Definitely be picky with the mushrooms you choose and make sure they are big enough and deep enough to fit a good amount of “stuffing” in them.

INGREDIENTS

• 6 oz thin sliced steak, cut up in to small pieces (carne asada works well!)
• 1/8 tsp pink Himalayan or sea salt
• Black pepper, to taste
• Butter (for sautéing the veggies)
• 3/4 cup diced onion
• 3/4 cup diced green pepper
• 1/4 cup full fat sour cream
• 2 Tbsp mayonnaise (go for olive oil or avocado oil based …no canola oil!)
• 2 oz full fat cream cheese
• 3 oz shredded provolone cheese
• 4 medium to large Portobello mushrooms

DIRECTIONS

Preheat the oven to 400F. Grease the bottom of a casserole dish with butter.

Remove the stems and gills from the mushrooms and brush melted butter on the tops and bottoms of each of them. Season with salt and pepper. Place in the casserole dish and into the oven for a few minutes to pre cook, then remove and set aside.

Mix the sour cream, mayonnaise, cream cheese and provolone cheese together in a medium sized bowl and set aside.

Salt and pepper the steak on both sides.

Heat a large skillet to high, melt a spoonful of butter and, when the pan is very hot, cook the steak high 1-1.5 minutes on each side until cooked through.

Transfer steak to cutting board and slice and then cut into small pieces (you can leave it in thin strips but it works better in the mushroom in small pieces).

Reduce heat to medium-low, add more butter to the skillet and sauté the onion and peppers for a few minutes (until they start to soften).

Add the chopped steak and sautéed veggies to the bowl of cheese mixture and combine well.

Scoop the mixture into mushroom caps, dividing evenly.

Bake 15-20 minutes, or until cheese is melty and the mushrooms tender.

Garnish with chives or whatever your heart desires!

Casseroles like this make life easy, don’t they? Such a great thing to whip up and have for the next couple of days. Tasty, nutritious and versatile. I don’t know about you but a breakfast casserole is something I am happy with no matter what meal…or snack!

This low carb/keto dish is dairy free, but you can add cheese of course. I think feta would be amazing with this combo of ingredients! Vegetables are a food category some people think are NOT included on the ketogenic protocol but this couldn’t be further from the truth. The reality is that they are a very important piece of the keto diet, making sure to keep them low starch to add the natural sugars/high carbs. Making sure to get lots of veggies in your diet helps us not only get appropriate amounts of micronutrients across the board, but also supports the body’s natural detox mechanisms and can in turn be part of helping stabilize blood sugar (hello fiber) and optimizing hormone levels.

Enjoy this delicious recipe!

INGREDIENTS

• 1 pound breakfast sausage
• 3 cups sliced mushrooms
• Olive oil, as needed for sautéing
• Green onions, diced
• 3 Roma tomatoes, diced
• 1 Tbsp fresh basil, chopped (or 2 Tbsp dried)
• 16 oz chopped frozen spinach, thawed and drained if needed
• 1.5 tsp sea salt or pink Himalayan salt
• 10 eggs

DIRECTIONS

Preheat oven to 350F.

In a medium skillet over medium heat, cook sausage until browned and crumbled. Add olive oil if needed.

Add sliced mushrooms and cook an additional 5 minutes until the mushrooms are soft.

Add the remaining veggies, salt and basil. Cook for just a couple minutes until the veggies start to soften and everything is combined well. Spread the veggie and sausage mixture evenly into a 9×13″ casserole dish.

In a medium sized mixing bowl, crack the 10 eggs and whisk well. Pour over the veggie and sausage mixture.

Bake at 350F 25-30 minutes.

This recipe uses radishes in place of potatoes to cut down on carbs. They soften up very nicely to where you might not even know they aren’t potatoes if no one told you! The biscuits are a twist on the typical fat head dough that a lot of keto recipes call for. Truly a nutrient dense comfort food dish right here!

This low carb stew has such amazing flavor; it’s another one of those recipes that even non-keto people will LOVE!

INGREDENTS

Beef Stew

• 3 Tbsp avocado oil, or other light tasting oil
• 2 lbs stew beef, cut into 1 inch pieces
• 2 Tbsp coconut flour
• 1 tsp sea salt or pink Himalayan salt
• 1/2 tsp ground black pepper
• 1/2 cup onion, chopped
• 1 clove garlic, chopped
• 1 cup roughly chopped celery
• 2 cups radishes, cut into 1/2 inch pieces
• 1 Tbsp Worcestershire sauce
• 2 Tbsp whiskey
• 2 1/2 cups water
• 1 tsp dijon mustard
• 1 Tbsp dried parsley
• 1/2 tsp dried thyme leaves
• 1/4 tsp xanthan gum (to thicken)

Biscuit Crust

• 6 Tbsp butter
• 1 tsp granulated erythritol sweetener
• 1 cup almond flour
• 3 Tbsp coconut flour
• 3/4 tsp sea salt or pink Himalayan salt
• 1/4 tsp garlic powder
• 2 tsp baking powder
• ¼ tsp xanthan gum
• 1 egg
• 1/2 tsp fresh thyme leaves
• 1/2 cup shredded cheddar cheese

DIRECTIONS

Beef Stew
Combine the coconut flour, salt and pepper in a medium sized bowl.

Add the raw beef pieces and mix well to coat the meat thoroughly.

Heat 2 tablespoons of the oil in a large, heavy bottomed sauce pan.

Add the beef and cook over medium high heat to brown, stirring occasionally for about 5 minutes. Remove the meat from the pan.

Add the other tablespoon of oil to the pan, then add the garlic, onion, celery and radishes.

Saute, stirring occasionally, for about 5 minutes, or until softened and fragrant.

Add the Worcestershire sauce and whisky to the pan and cook an additional 2 minutes.

Add the cooked beef back to the pan, along with the water, dijon mustard, parsley, and thyme – then stir well.

Cover and simmer for 1 hour over low heat.

Remove the cover and whisk in the xanthan gum.

Turn the heat up to medium, and simmer uncovered for 15 minutes to reduce.

Cheesy Biscuit Dough
Preheat the oven to 375 degrees Fahrenheit.

Place the butter in a medium-sized microwave safe bowl. Microwave on high, uncovered, for 30 seconds or until melted.

Add the sweetener, almond flour, coconut flour, salt, garlic powder, baking powder, xanthan gum, egg, fresh thyme, almond milk and cheddar and mix well with a fork.

REMAINING DIRECTIONS

Transfer the beef stew to an oven safe casserole or cast iron pan.

Divide the dough into 8 balls and place on top of the stew, spaced evenly.

Bake at 375 for 25 minutes – or until the tops are golden brown.

Remove from the oven and cool for 10 minutes before serving.

Recipe adapted from ibreatheimhungry.com

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.

INGREDIENTS

• 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

DIRECTIONS

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.