Category: Meat

Posted in Gluten Free, Main dishes, Meat, Soy Free, Veggies

Meat, Red Potato, Cabbage Skillet

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1 to 1 1/2 pounds organic hamburger
  • 5 to 6 organic red potatoes, cubed
  • 1/2 to 3/4 head of organic cabbage
  • 2 Tbsp Organic Coconut Oil
  • cilantro, basil, rosemary, salt, pepper (if desired)

DIRECTIONS:

  • Brown hamburger somewhat, then push to one side of skillet
  • Add coconut oil to the other side and melt.
  • Add cubed potatoes and let them fry for a bit, turning every few minutes.
  • Once potatoes are becoming fried somewhat, mix them into the hamburger.
  • Add desired seasonings.
  • Add the cabbage into a huge heap over the hamburger and potatoes.
  • Once the cabbage is starting to steam down a bit, mix it into the potatoes and hamburger.
  • Let the entire mixture cook, stirring when needed, for about 10 to 15 until cabbage becomes soft.
  • Serve over rice, quinoa, spaghetti squash, or spoon into gluten free tortillas.

Dishing on this Dish: During the summer, this is my go to for quick dinners. We spend a lot of time in the pool and when we are done, the kids are starving and I need a nutritious meal fast. You can easily cube the potatoes while the meat is browning, then cut up cabbage while the meat and potatoes are cooking. No time is wasted! Start rice before hand and it should all be done about the same time.

I love that this meal is so flexible! One of my favorites is to spoon this into GF tortillas alongside a side of fresh, home-made guacamole with lemon. Yum! You can also sub chicken for hamburger.

Posted in Breakfast, Dairy Free, Egg Free, Gluten Free, Meat, Soy Free

SAUSAGE

Posted on by Annie Eskeldson

INGREDIENTS

  • 2 lbs ground, lean, turkey
  • 1 tsp each: rosemary, thyme, sage, basil
  • 1/2 tbsp sea salt ( to taste)
  • 5 to 6 tbsp King Arthur Flour
  • 2 tbsp olive, coconut, safflower, or grapeseed oil (to heat in pan)

DIRECTIONS

  • Mix all the ingredients (minus the oil) well with large spoon or with hands
  • Heat oil in pan ( I use cast iron)
  • Shape all the meat into either links or patties, whichever you prefer
  • Cook on medium low heat, rolling when needed, until done.

DISHING ON THIS DISH: These links are awesome and so much more affordable than buying gluten free ones in a package. They are a huge hit at our house. To reduce time spent cooking breakfast make these ahead of time, the night before. The herbs will have extra time to season the meat. Or if you have left overs, cover and store in the fridge. Use within 3 days. Play around with the herbs and figure out what amounts of each you like best. Enjoy!

Posted in Dairy Free, Egg Free, Gluten Free, Main dishes, Meat, Nightshade Free, Soy Free

Meatloaf

Posted on by Annie Eskeldson

Ingredients

  • 2 lbs organic beef
  • 1/4 cup chia seeds
  • 1 cup filtered water
  • 1/2 cup fresh pureed Butternut Squash
  • 3 slices gluten free bread, diced into small squares
  • 1 tsp each thyme, rosemary, basil, salt, pepper (all to taste and to allergies)
  • an extra 1/2 cup of fresh pureed Butternut Squash for topping (if desired)

DIRECTIONS:

  • Tip a large mixing bowl in order to add the chia seeds on the side of the bowl.
  • Whisk in the water and let the ‘chia eggs’ gel. When the chia mixture is firm, set the bowl down on its bottom. ( I do this to avoid having to use/wash an extra bowl to mix chia eggs)
  • Mix in 1/2 cup of fresh pureed Butternut Squash.
  • Add all seasonings.
  • Add the diced bread. Mix well.
  • Add in the beef and continue to mix well, probably with hands.
  • Bake at 375 for 1 hour.
  • Spread on topping and bake 20 minutes more.

DISHING ON THIS DISH: Kind of funny, but I switched phones while starting this blog and so many photos of my dishes were on my old phone. I wasn’t able to email them to myself (without swapping SIM cards) so I figured I’d take a pic of my pic. I forgot to edit out my cell phone. Oh well. The meatloaf is absolutely as good as it looks. Enjoy!

Posted in Dairy Free, Egg Free, Gluten Free, Kids Meals, Main dishes, Meat, Nightshade Free, Soy Free

Veggie Meatballs

Posted on by Annie Eskeldson
  • Ingredients:
  • 1/4 cup ground chia seed
  • 1 cup warm filtered water
  • Vegetables to grind up in processor, or Ninja (broccoli, cauliflower, carrots, kale, spinach, onion, rutabaga, are some ideas. Use whatever you like!)
  • 1 cup of quinoa flakes
  • Sea Salt (to taste)
  • Seasonings (to taste) I like fresh parsley, basil, rosemary, and thyme.
  • 2.5 pounds of organic beef or turkey

Directions:

Using a blender, food processor, or Ninja, grind up

  • – 1 head of cauliflower and some broccoli
  • – 2 to 3 med. rutabagas or carrots or any other veggie
  • – 2 to 4 kale leaves, several spinach leaves, OR any variety of veggies you prefer.

In a large mixing bowl:

Tip the bowl sideways to add 1/4 cup chia seed and 1 cup warm water. Use a wire whisk to mix up chia seed and let it firm up or ‘gel’ ( also called gel eggs or chia eggs.) It won’t take long to gel and you can set the bowl down on it’s bottom.

Add the seasonings and salt and whisk into your chia eggs

Add the ground meat and mix well with a large spoon.

Add the ground veggies. Mix with spoon.

Add the quinoa flakes. Mix with spoon or hands.

Shape into Meatballs of preferred size and bake in casserole dishes or on cookie sheets at 350 for 45 minutes to an hour.
DISHING ON THIS DISH: We don’t eat noodles from a box. These meatballs are fabulous with spaghetti squash!

Posted in Dairy Free, Egg Free, Gluten Free, Kids Meals, Main dishes, Meat, Nightshade Free, Soy Free

Chicken Nuggets that Really Work

Posted on by Annie Eskeldson

Gluten, Dairy, Egg free Chicken Nuggets  – fry or bake
Ingredients: 
3/4 cup King Arthur gluten free flour
2 tsp each of parsley, rosemary, thyme, basil (or to taste)
2tsp Sea Salt (or to taste)
2 lbs organic chicken breasts cut into 1 inch cubes or use full tenderloins
Coconut oil to fill frying pan up to about 1/8 inch (olive oil, grapeseed, or safflower)I

TO FRY:
Mix flour and seasonings in a bowl or 2 qt size baggie.
Add cubed chicken and coat well. 
Fry on medium heat and rotate as needed, until crispy-brown.
Drain on paper towels and serve. 

TO BAKE:
Just spritz a little bit of oil onto the nuggets before baking. 
Bake in single layer at 400 degrees for about 25 minutes.  
I used a small convection oven for this, so bake times might vary.

**If you have allergies to seasonings, flour and sea salt alone tastes great.

**Add chili pepper and cayenne pepper if able. Yum!

Dishing on this dish: I was so frustrated trying all kinds of recipes to make chicken nuggets. I really gave up for a couple years. One day, I happened across a recipe that I thought would be so easy to switch up to an allergy free recipe for chicken nuggets and voila, this recipe was born.  As a bonus, this recipe is super fast to make whether baking or frying. Make extra! Your kids will gobble these right up.  If I have left-over flour mix, I store it in the fridge and use it up the  next day.