All posts filed under: Entrees

Low Carb Meatloaf

My husband and I have been in a  ground beef rut.   Sick of making hamburgers (grass fed only), spaghetti sauce, tacos, and chili.  But Meatloaf had been off limits to us because of the fillers in it.  It often has bread crumbs and/or oatmeal, which have carbs.  So, here’s our version of meatloaf with a lower carb load.  Yes, it has some cheese, but one serving doesn’t amount to very much. Serves 4-6    Preheat oven to 350 degrees. Ingredients: 2 lbs. grass fed lean ground beef 2 whole eggs, beaten 2 pieces of cooked bacon, chopped up 1 cup tomato sauce, preferably organic – we used one with basil and garlic in it 3 T Wheat Free Tamari Sauce (or soy sauce if you can’t find Tamari) 4 cloves of garlic, minced ½ cup grated Parmesan cheese 1 T onion powder 1 T dried parsley ground black pepper to taste Mix everything together in a bowl, using clean hands to combine it well.  Create a loaf shape in a 9 x 13 inch glass pan …

(Almost) Dairy Free Lasagna

I wanted to make some lasagna last week, but I just can’t eat ricotta, mozarella or any dairy to speak of.  I decided to set out and try to adapt a recipe using cashew cream as my “ricotta” replacement.  I used pasta that was fresh (no, I didn’t make it, I got it in the refrigerated section at my local organic store), made my own sauce, and added veggies to make it really healthy.  Yes, this is not carb free, but for when you want something with pasta, this is pretty awesome!  You can get really strict and leave out the parmesan, and then it would be totally dairy free. My husband, Doubting Thomas that he is (he should trust me by now, we rarely throw anything I concoct out!) said (insert skeptical and unhappy tone of voice here) “Cashew cream in lasagna?  ewwwww, uck”.  Needless to say, he was not only amazed, but gobbled this up.  And pronounced me a genius.  So, I guess that is praise enough to post it on this blog! …

Middle Eastern “Sliders” with Sumac Onions

This is a really fun and very healthy “take” on the American slider – a tiny fat and carb heavy cheesburger that many restaurants have.  I’ve adapted this recipe from the cookbook “Orient Express” by Silvena Rowe.  She used veal, I use only grass fed ground beef and made some modifications. Middle Eastern Sliders These mini burgers are cooked and placed atop rounds of pita or naan bread. If you’re gluten free, use rounds of GF bread.  Topped with sumac onions, they are a fabulous taste variation on our old hamburger.  Make them healthy by using grass fed beef.  (why?  read why here)  Yes, it is more expensive, but the health benefits are worth it –  you are worth it! Ingredients Sumac Onion Topping 1-2 large sweet yellow onions sliced (if very large, use 1 onion) 2 teaspoons olive oil 1 teaspoon ground sumac* Burger Filling 1 lb. grass fed ground beef (if you aren’t using grass fed, be sure it is lean) 1 egg 1 heaping teaspoon grated fresh ginger (I buy it in …

Healthy Ginger Carrot Soup

This recipe is amazing because it tastes BETTER than the usual carrot soup with dairy.  And the thai red chili paste can add a kick or add HOT depending on your preference.  You can even put it on the table for those who love spicy to add a bit more.  The secret in addition to the red chili paste is coconut milk.  This soup is amazing! This is almost identical to the recipe in The Ultrametabolism Cookbook by Dr. Mark Hyman.  Like I said previously, that book is one of my most used cookbooks. Ingredients: 2 tablespoons coconut oil or light sesame oil (don’t use toasted sesame, the flavor is too strong) 1 large onion, diced 1 clove garlic, minced 2 tablespoons minced fresh ginger 2 pounds diced carrots – don’t fret the size, you’re going to blenderize it anyway 4 cups chicken broth or vegetable broth if you’re vegan/vegetarian 1 cup light coconut milk (canned) ¼  to 1 teaspoon Thai Red Chili Paste, like Thai Kitchen or Dynasty brands (comes in a jar, a …

Halibut with Spaghetti Squash

Fish intimidates people.  So, what if I told you that fish is one of the easiest things to master!  The KEY to fish is freshness.  And it cooks so quickly that you can make dinner in a flash!  Although this requires baking spaghetti squash, you can do that ahead of time. This is a recipe from “The Olives Table” Cookbook, by Todd English and Sally Sampson.  It is another favorite cookbook of mine.  The flavors are fabulous.  I made this for Christmas Dinner last year, and it was a hit.  Plus, it stays moist, and unlike a lot of fish entrees, it tastes pretty good the next day! STEAMED TAGINE OF HALIBUT WITH MOROCCAN-SPICED SPAGHETTI SQUASH The Moroccan spices make the spaghetti squash taste marvelous, and it adds an exotic taste that takes it from bland to “I need this recipe”.  So, here it is! SERVES 4 (photo at left is a triple recipe, but I only increased the fish portion, 2 spaghetti squash make a lot of sauce!) 2 medium-size spaghetti squash, halved 1 …

Kofta b’siniyah by Yottam Ottolenghi

These are the middle eastern version of meatballs, and in my opinion, far superior to what we often see in frozen packages in the “big box” stores.  Blech.  Yottam Ottolenghi has two GORGEOUS cookbooks, with his Palestinian childhood friend and partner, and is based in London.  Oh how I wish I was able to drive to his store!  Check out “Plenty” and “Jerusalem” on your favorite book site.  Well worth the cost, if only to gaze at the fabulous photography.  Kofta Ingredients ~ 14 oz  ground lamb ~ 14 oz  ground veal or beef (I used grass fed ground beef) 1 small onion, finely chopped 2 large cloves of garlic, crushed 2½ tbsp  toasted pine nuts, roughly chopped, plus extra whole ones to garnish ½ cup flat-leaf parsley, chopped, plus extra to garnish (this is often called Italian Parsley, you can use regular parsley too) 1 T aleppo pepper or 1 large medium-hot red chilli, deseeded and finely chopped 1½ tsp ground cinnamon 1½ tsp ground allspice ¾ tsp grated nutmeg 1½ tsp ground black …

French Lentil Salad

This salad is a take-off of the Parslied Lentil Salad from Dr. Mark Hyman’s “Ultrametabolism Cookbook”, a cookbook I highly recommend!  If you need a basic cookbook on eating healthy, his two cookbooks are what I recommend you begin with.  Here is a link to his writing on Amazon:  See Dr. Hyman’s books here French Lentil Salad  Makes ~ 4-10 servings (depending on if it’s a side dish or main course!)1 cup French green lentils, dry (smaller than “regular” green lentils)2-3 cups chicken broth* or veggie broth for vegetarians  (use 2 if you have a pressure cooker, 2-3 if you cook on stove)*1 small red onion, diced small2 carrots, shredded (I used a small shred setting on my grater)½ tsp sea salt1 cup minced parsley, FRESH 1 small avocado, diced¼ cup extra-virgin olive oil1 cup chopped green olives 6 tbsp fresh lemon juice½ tsp freshly ground black pepper Cook lentils in chicken broth until tender.  Drain if there’s any liquid left (will probably be some).  Add remaining ingredients, serve on endive leaves, romaine leaves or …