Monday, June 23, 2014

Beef Stroganoff (paleo, primal, low carb)

I whipped this up this past week because I found a single piece of beef on sale and it was not really enough to serve up a whole family.  What I was really in the mood for was something more home cooked (taco's don't really fit that bill for me) and saucy!!!  When I make this, it feels like I put forth some effort to feed the family something nice. 

This is a modified, quick and easy, Whole Foods version of the recipe I used to make and posted on the blog previously. That older version used pantry items and leftovers...  Which is fine.  But people change, right?  This is what I make now while following our Paleo (and sometimes Low Carb) lifestyle.  I am using Sour Cream, though, and I believe it is considered Primal.  It is Low Carb, tho, at least.  We have no dairy issues in our house so Heavy Cream, Sour Cream and Sharp Cheese make it into our menu on minimal levels.  Go ahead and sub Coconut Milk to be fully Paleo compliant if you wish!  The result will still be fantastic! 



4 Tablespoons Butter
4 Tablespoons Olive Oil
1 teaspoon Mrs. Dash
1 pound steak, sliced

8 ounces Baby Bella Mushrooms, Sliced
1/4 cup dehydrated Onion
2 cloves Garlic

1 cup Beef Stock (good quality)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Paprika

1 cup whole cream Sour Cream (or Coconut Milk [the thicker top part] for Paleo)
2 tablespoons Arrowroot Powder

  • Sprinkle the steak strips with Mrs. Dash Seasoning to light cover them. 
  • In a large skillet, quickly brown steak strips on both sides in the olive oil and butter. 
  • Remove the steak from the pan. Add the mushrooms, onion and garlic to the pan drippings. 
  • Saute for a few minutes, until the mushrooms are tender. 
  • Put the steak back into the pan with the onion and mushrooms. 
  • Add in the beef broth, salt, pepper, paprika. 
  • Cook over low heat for about 20 minutes, covered. 
  • Stir in the sour cream and arrowroot the last few minutes. 
  • Stir till slightly thickened.
  • We serve over cauliflower rice.  Spaghetti squash would be a good choice too.  Or how about zucchini noodles (if you are the kind who does that)...
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Monday, January 20, 2014

Menu Plan Monday: Week of January 20th, 2014


Hey Bloggy family.  Welcome to the whiney baby edition of my Menu Plan Monday.  I bring to you another edition of what I am planning to eat even tho I still have yet to loose more weight!!!  The pounds I gained over the holiday are gone, but not those last 10 pounds my doctor says I should lose to be in my "Healthy BMI" range.  Nothing I do budges my weight, not my strict food tracking or calorie count, not my strict adherence to 20-30 grams of carbs, not the fact that I torture myself with exercise.  So frustrating.  On a good note, hey, I don't gain weight right? LOL.  It just seems odd, I don't try to diet, I'm this weight, I try to diet, I'm this weight.  No matter what, I'm this weight!!!  I have been told to keep my measurements instead.  I have been sent this article titled, "Attention Scale Addicts" written by Everyday Paleo.  Or "Intermittent Fasting" as suggesting by the Paleo Plan.  This I may do with the start up of plant season.  No reason why I can't push my breakfast back then as I am typically too busy to have breakfast before work.


Monday:
 (inspired by this recipe linked)


Tuesday:
Crustless Quiche Lorraine served with Caesar Salad (with Low Carb dressing)


 Wednesday:

Roasted Sausages with Peppers and Onions


Thursday::
BBQ Country Style Ribs, baked sweet Potatoes, Spinach
Low Carb BBQ sauce recipe


 Friday:
Eating Out


Saturday:
Honey Baked Ham with Spiced Apples & Easy Mayo Cole Slaw

Sunday Lunch:
Hamburgers, served with lettuce, tomato, onion and Guacamole


Sunday Dinner:
Paleo Chicken Croquettes
(made with almond flour bread made into crumbs)
(and paleo cashew cream of mushroom)


Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swapheadquarters!
  3. You can also view my past menu plans here
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Sunday, January 12, 2014

Menu Plan Monday: Week of January 13, 2014



OK, just as I told you last week, this lower carb following is very hard.  I fell off the wagon twice last week and went over my allowances. Once deciding to make a crust for that quiche... bad idea... Second Japanese steak house.  Should have just eaten the meat and veggies like my nephew.  But oh that rice with yum yum sauce is sooo good.  I did ask for a take home container and immediately put all but one cup away (an old WW trick my mom taught me).  So down 3 pounds, up 2.  :-/  Dieting sucks....  Haha.  I think I'll lock myself away for the whole January....

So here it is, my Gluten Free, Low Carb, Paleo/Primal menu plan.


Sunday Lunch:
(replace soup with sour cream), Spinach and Cauliflower Rice

Sunday Dinner: 
Everywhere she says use flour, use Almond Flour, Asparagus
Anywhere she says use Milk... use Heavy Cream, coconut cream or Almond Milk.

Monday:
served with Sauteed Mushrooms and Broccoli

Tuesday:
served with Sauteed Kale

Wednesday:

Thursday:
Roasted Sausages with Peppers and Onions

Friday:

Low Carb Pizza and Caesar Salad

Saturday:
Honey Baked Ham with Spiced Apples & Easy Mayo Cole Slaw

Sunday:
BBQ Country Style Ribs, baked sweet Potatoes, Spinach
Low Carb BBQ sauce recipe


Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swapheadquarters!
  3. You can also view my past menu plans here 





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Sunday, January 5, 2014

Manu Plan Monday: Week of January 6th, 2014



It is a new year, time for those resolutions.  I have been using that Lose It app to keep track of my carbohydrate intake.  Sticking to less than 20 grams is TOUGH..... #bossup (haha, can you tell I have been hanging around 20 somethings for too long?).  That lose it app has me at 1342 total calories a day.  WOW!  Sucks being short, female and old.  LOL.  The hubs gets 2500....  (can you tell I am jealous)? I have been holding steady since you last talked to me.  I have not really gained but maybe 5 pounds over the Christmas holiday.  Alcohol has way too many sugars and carbs folks.  I have already lost 3 pounds of those five.  However, January I am trying to be really strict.  Mainly because its resolution time and I have never really gotten down to my healthy BMI.  I stayed just 10 pounds away from it regardless of all the physical labor my new landscaping job requires.  That is why I am introducing the lose it app.  It is really enlightening me to my eating habit flaws. I am starting to see just how many carbs I really was eating.  And just how many you are allowed to eat on the Paleo diet.  I was really over doing it in the carb department. So now I am a Paleo and Low carb hybrid. I plan to join the gym too so I can target some of my problem areas. Okay? Ok, enough of that.  Here is my low carb paleo hybrid menu:

Sunday:
Low Carb Pizza and Caesar Salad

Monday:
Fried Pork Chops, Spinach & Broccoli

Tuesday:
Pan Fried New York Strip Steaks served with Sauteed Mushrooms and Broccoli

Wednesday:
Crustless Quiche Lorraine served with Caesar Salad (with Low Carb dressing)


Thursday

Friday:
Herb Roasted Chicken Breasts, Cauliflower Rice & Broccoli

Saturday:
Honey Baked Ham with Spiced Apples & Easy Mayo Cole Slaw

Sunday:
Turkey & Vegetable Alfredo Casserole (diced turkey and Ragu light Parmesan Alfredo pasta sauce, tossed with diced veggies [broccoli, zucchini, spinach])

Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swapheadquarters!
  3. You can also view my past menu plans here 

Print

Sunday, December 1, 2013

Paleo Cranberry Apple Sauce



4 Gala Apples, peeled, cored and chopped
1 12-ounce bag of fresh Cranberries
1/4 cup Coconut Sugar
1/4 cup Water
1 tablespoon Lemon Juice

Mix all ingredients into medium sauce pan over medium-low heat.
Cover and let simmer, stirring regularly.
Once apples have softened, cranberries have burst and the sauce has thickened turn off heat and remove from stove top.
Serve room temperature or chilled. Print
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