grass-fed Archives - Joy-filled Nourishment

Shepherd’s Pie (AIP, Paleo, Whole30)

November 17, 2015 by Marissa Franklin 2 Comments

I recently discovered that I love shepherd’s pie. It wasn’t always this way.

Up until now when I heard someone mention it, it didn’t excite me or make my taste buds go crazy. Maybe it is because growing up I only remember eating ‘shepherd’s pie’ that came in the Marie Calendar frozen variety. And my sister was kind of obsessed with them.

I couldn’t figure out what was so special about it growing up.

And I especially couldn’t figure out why my sister loved them so much. I’ll have to ask her what her current take is on the lovely frozen variety of shepherd’s pie. It could spark a lively discussion hehe.

Fast forward 10 years and here I am—an avid shepherd’s pie lover.

At least when it is made this way with REAL ingredients and tasty as all get out. There is something so comforting and homey about this AIP Shepherd’s pie. I love that I get a dash of vegetables, satisfying carbs from the Japanese sweet potatoes, and a healthy dose of grass fed ground beef all in one bite. Although I would suggest adding some more greens to your plate if you want to up your nutrient density even more!

This shepherd’s pie is perfect for a busy weeknight.

Well, it works for any night of the week really. And it reheats wonderfully!! I hope you add it to your meal rotation as this is one you won’t want to miss!!

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Shepherd's Pie (AIP, Paleo, Whole30)

Ingredients

BOTTOM LAYER:
4 thick cut slices bacon
2 cup celery, sliced
2 cups carrots, sliced
2 lbs grass fed ground beef
1 teaspoon sea salt
1 teaspoon dried savory
½ teaspoon garlic powder
TOP LAYER:
3 japanese sweet potatoes (weighing about 2.5 lbs total)
2 T ghee or fat of choice
¼ cup additive free coconut milk
½ teaspoon sea salt

Instructions

Steam japanese sweet potatoes using your preferred method (I used my Instant Pot steam function for 15-20 minutes).
Preheat oven to 375 degrees
Cook bacon over medium high heat and set aside.
Brown ground beef and add in sliced carrots and celery when the meat is halfway browned. Season with 1 teaspoon sea salt, 1 teaspoon dried savory, and ½ teaspoon garlic powder. Cook until beef is browned and vegetables are softened. About 5-10 minutes. Covering if necessary.
Puree steamed sweet potatoes with 2.5 T ghee, ¼ cup coconut milk, and ½ teaspoon sea salt. Whip until fluffy with a handheld mixer.
Spoon ground beef/carrot/celery mixture into a 9x11 inch pan and add bacon (chopping it up into small pieces)
Layer sweet potato mixture on top of the ground beef and bake at 375 for 20 minutes. If you want it slightly browned, broil for 1-2 minutes watching carefully to make sure it doesn't burn.
ENJOY!!!

Asian Meatballs (AIP,PALEO, WHOLE30)

August 4, 2015 by Marissa Franklin 11 Comments

I absolutely love meatballs. There is just something about EASY food that tastes great and is simple to prepare. I also usually prefer the oven over the stove because I don’t have to stand around watching it and flipping etc. It makes my life easier and I decided that heating up my apartment for a few minutes is worth it. Want to be a kitchen ninja? Every time you use the oven try and cook at least two different things at once in order to maximize your time and limit turning your oven on. This is great to do in the summer months when the LAST thing you want to do is make your kitchen feel even hotter.

On to the main attraction! These meatballs are bursting with flavor and utilize fresh basil—which is quickly becoming my new favorite herb. I want to put basil on everything! So follow along to make this yummy protein which can easily be frozen and thawed for quick protein to add to any meal!

First, gather your ingredients…

Then combine everything together in a big bowl…

Then arrange them on a baking sheet….

And bake 18-20 minutes at 350 degrees until cooked to your liking!

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Asian Meatballs (AIP,PALEO, WHOLE30)

Delicious

Ingredients

2 lbs ground beef (preferably grass fed)
2 tspns packed grated fresh ginger
2 T coconut aminos
1 tspn fish sauce
4 large cloves garlic, minced
1 T fresh orange juice
Zest from medium orange
½ cup diced yellow onion
⅓ cup finely chopped fresh basil

Instructions

Preheat the oven to 350 degrees
Combine all ingredients with your hands and form into 24 meatballs (about 2 T in size for each meatball)
Spread meatballs onto a rimmed baking sheet and bake for 18-20 minutes or until cooked to desired doneness

Notes

These meatballs freeze beautifully!

Cranberry Orange Gelatin Gummies

January 7, 2015 by Marissa Franklin 6 Comments

Today’s recipe has been a long time coming. I have been tweaking this recipe over the past couple of weeks and it is finally ready. Why gummies? Because who doesn’t love them?! If you think you don’t like gummies…try these. The orange zest really gives these a great kick and the texture is just perfect. I may have skipped breakfast the other day and consumed 3 muffin sized gummies…true story. I didn’t feel too bad however because I knew I was getting gut-healing goodness with every bite!

Gelatin is protein made from the skin and connective tissue (collagen) of animals. It is easily digested, readily absorbed, and a source of supplemental protein. So what else makes gelatin so special?

– gelatin is an aid to digestion
– gelatin is helpful in treating intestinal disorders
– gelatin contains large amounts of the amino acids arginine and glycine.
– the amino acid glycine helps to repair the gut cell lining
– gelatin allows the body to better utilize proteins
– gelatin improves bone, joint, skin, and hair health

When I talk gelatin, I do not mean the colorful blue-raspberry jello packets you find at the store…although I did enjoy far too many of those as a kid. I am talking about gelatin from grass-fed pasture-raised animals! After all, you are what you eat eats. Read that sentence a few more times if it doesn’t quite make sense the first time around. I therefor recommend gelatin from a brand called Great Lakes. It can easily be found on Amazon. There are three types of gelatin: beef gelatin, porcine gelatin, and collagen hydrolysate. Either beef or porcine gelatin can be used in this recipe.

Beef gelatin is great for making homemade gummies (like the recipe below!) and can be found here.

Porcine gelatin is also great for making homemade gummies and fruit snacks but is not kosher, it can be found here
.

Collagen Hydrolysate is the non-gelling form of gelatin that can be added to hot/cold beverages. It is taste-less and great for sneaking more protein into your diet. It can be found here.

So what are you waiting for? Make these gut-healing gummies and enjoy the health benefits coming your way!

Ingredients

3.5 cups Cranberry Juice (cranberries and water only ingredients for strict AIP)
3/4 cup fresh squeezed orange juice
1 T lemon juice
Zest of 1 orange
4 T raw honey
7 T gelatin from grass-fed cows

Method:

1) Combine cranberry juice, orange juice, lemon juice, orange zest, and raw honey into a saucepan and stir with a wire whisk
2) Bloom mixture by sprinkling gelatin over entire surface. Let sit for 5 minutes
3) Over low-medium heat, stir with a wire whisk until the gelatin is dissolved
4) Pour the gelatin mixture evenly into each well in the muffin tin, filling all 12
5) Place in the refrigerator for 3-4 hours until set
Enjoy!