Puerto Rican Beef

Have ground beef thawed in the fridge and no real plan?  This is your recipe!  That was the case a few weeks ago when our out-of-town Nutty Mama, Joy, was in town for a few days and I was lamenting at 4:00 about what to cook for dinner.  She told me about this quick meal from Everyday Paleo and I had everything for it.   I made some cauliflower rice to go with it and it was fabulous.  Thank you Joy for saving dinner that night and introducing us to this delicious quick dish! 🙂

Puerto Rican Beef

1 lb grass fed ground beef
1 bunch kale chopped
1 white onion sliced
1/2 of a green, red, and yellow bell pepper sliced
1/2 cup pimento stuffed green olives
3 tbsp olive oil
1/2 tbsp ground cumin
1 tsp ground coriander
1/2 tbsp turmeric powder
1 tbsp dried oregano
Pinch of saffron threads (optional)
Sea salt and black pepper to taste
3 sweet potatoes
1 ripe avocado

In a large skillet brown the ground beef.  Add the bell peppers, onions, and olive oil and saute until the onions and peppers are tender.  Add all of the spices and mix well.  Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes.  Serve over mashed sweet potatoes with a side of sliced avocado.  To quickly prepare the sweet potatoes, peel and quarter the potatoes and cook in a pressure cooker for 12 -14 minutes.



Paleo-fied Sloppy Joes

One of the biggest transitions to cooking paleo (and real food in general) is it usually take some time and labor. At least  more time than dumping a box of noodles and a can of cream of whatever soup into a pan! For a busy mom, this is an adjustment. So I’m always on the look out for a quick weeknight dinner that doesn’t compromise on nutrition – or taste!

Here is just that kind of meal. Quick, easy, yummy, and still full of veggies, Paleo-fied Sloppy Joes.

Another plus about this meal is it has lots of veggies hidden in it. I love that my 2 year old who is in a picky phase right now asked for seconds and thirds tonight!

1-2 lbs grass fed ground beef
4-5 carrots
1 onion
4 cloves garlic
1 red bell pepper
16 oz tomato sauce
3 T tomato paste (I use the double concentrate in a tube)
1 t dry mustard powder
1 t pepper
1-2 t sea salt
1 t chili powder
1 t paprika
2 T honey
pinch allspice
pinch cloves
2 T balsamic vinegar
2 T coconut aminos (soy sauce substitue)

Brown ground beef. Set aside.

To save time, I grated the carrots in my food processor. Then I chopped the onion, garlic, and red pepper in there too. Next I tossed all the veggies in the same pan the meat was in (I used the fat from the meat – since it’s grass fed, it’s full of vitamins – and I added a little coconut oil to the pan). Saute the veggies for about 10 minutes until soft and the liquid is gone from the pan.

Then add the meat back in with the rest of the ingredients. Put the top on your pan and let simmer on low for about 15 minutes – stirring so that it won’t burn. Then longer this sits, the better it is but it is also great if you only have 30 minutes to cook.

I served this with a bunch of roasted veggies (squash, zucchini, mushrooms, onions – tossed in coconut oil, salt, and pepper and roasted until brown. Then I tossed in some fresh basil before I served it). You could also try serving the meat over grilled portabella mushrooms, or roasted acorn squash, or baked sweet potatoes.