Beef Archives - Holistically Engineered

Easy Weeknight Meatballs (Paleo and Low Carb)

Karen Sorenson — Sun, 24 Jan 2016 20:16:50 +0000

It’s been awhile since I’ve had a blog post, not because I’ve given up on low carb/paleo eating, but because life changes have limited my space (and natural light) to take food photos. I used to have a photography “studio” (really it was just an extra bedroom) with plenty of space to have all my photography props and a table to hold the food that was getting its photo shoot. Last year, I found myself with significantly less space and those life changes have given me an amazing opportunity to spending more time reconnecting with family and exploring new relationships. It has been an amazing time, but it has been hard for me to find a new “normal” for my blog and the time I have available to dedicate to creating new content. In case you were wondering, it takes a lot of hard work to run a blog. I used to be able to dedicate almost a full time jobs (aka 40 hours or more) worth of hours a week pouring into the blog…this was in addition to the full time day job I already have. It never felt like work because I absolutely love it! But along the way I realized that I had created the blog originally not just as away to track progress and recipes, but also as a way to pretend certain relationship trouble I was dealing with at the time didn’t really exist. It was easy for me to throw myself into the blog instead of dealing with the emotions I was experiencing in “real life.” It’s through this experience that I realized that health is so much more than just physical health. I’ve really been praying about the new direction I want to take the blog. I love creating new recipes and taking pictures of that delicious food, but over the last year I have learned some much about how emotional and spiritual health can affect physical health. I want to be able to share what has inspired and encouraged me so I can help others who may be struggling. So stay tuned for more coming to the Holistically Engineered blog!

So let’s get to the food! I like to keep things simple, especially during the week. These meatballs are easy to make because you just have to add some cooked bacon and onion + an egg + your favorite seasoning to ground beef and the oven does all the work. The meatballs end up juicy and full of flavor! I even have my Mom making these and we’ve both tried them with different kinds of ground meat. We love them with ground chicken (the one with both white and dark meat–i.e. not super low in fat) and up next we are going to try them with ground pork and turkey also. I absolutely love making these meatballs because they are so easy to make and they are very versatile. You can put them in some marinara sauce to eat over zucchini noodles (get the recipe here) or just eat them plain with a side cauliflower mash (get the recipe here). Plenty of options! I first came across a similar recipe from Dandy Dishes when I was trying to figure out what to make with the ground chicken I had in the freezer from my monthly Meat Share. I ended up putting a new spin on the recipe to add the flavors I love and it worked great in many ways.

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Easy Weeknight Meatballs (Paleo and Low Carb)

Ingredients

3 strips of bacon, cut into pieces
1/2 yellow onion, diced
1 glove garlic, minced
1/2 tsp fennel seed
1 lb ground beef
2 tsp of your favorite season (Italian season, Flavor God Everything Seasoning {get it here}, rosemary, or oregano)
1 large egg
1/4 tsp salt (may need more if your favorite seasoning blend doesn't have salt in it)
1/2 tsp black pepper
1 Tbsp marinara or tomato sauce
1 Tbsp olive oil or coconut oil

Instructions

Preheat oven to 375 F.
Add the bacon pieces to a medium-sized pan over medium heat and allow the bacon fat to render.
Once some of the bacon fat has started to render, add the onions and allow to cook until the bacon is crispy and the onions are soft.
Right before the bacon and onion are finished cooking, add the garlic and fennel seed and cook for one minute.
Remove from the heat and allow to cool slightly.
To a medium bowl, add the ground beef, seasonings (I use Flavor God Everything Seasoning {get it here}), egg, salt, black pepper, and cooled bacon/onions.
Mix all of the ingredients until well incorporated.
Using a small scooper, take out 2 scoops of meat (about 2 Tbsp) and form into a ball.
Place the meatball onto a baking sheet lined with parchment paper. Repeat with the remaining meat mixture.
In a small bowl, mix the marinara sauce and olive oil together and brush the mixture over the meatballs.
Cook for 15 minutes and then switch the oven to the Broil setting.
Broil for about 1-4 minute or until the meatballs have browned (be sure to keep an eye on the meatballs while they are browning so they don't burn).

https://holisticallyengineered.com/2016/01/meatballs-paleo-low-carb.html

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Pesto Burgers (Paleo, Low Carb, and Low FODMAP)

Karen Sorenson — Mon, 02 Feb 2015 09:30:08 +0000

I have lettuce wrapped burgers pretty often since they make such an easy dinner. And although I’m a creature of habit and could eat the same thing for dinner over and over again, I do eventually get bored with the same ole thing. Pesto is usually reserved for zucchini noodles or spaghetti squash, but the other night I ended up topping my burger with it. It was sooooo delicious. The fresh flavors of the pesto paired perfectly with the ground beef of my burger. I ended up topping my burger, but you could easily mix the pesto into the burger meat before you cook it. It’s definitely a must try!

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Pesto Burgers (Paleo and Low FODMAP)

Ingredients

2 oz. basil leaves
1/4 cup toasted cashews or pine nuts
1/2 tsp Celtic sea salt
1 tsp lemon juice
1/2 cup garlic infused olive oil
4 cooked burger patties

Instructions

Place the basil, cashews, salt, and lemon juice in a mini chopper or food processor.
Pulse until the ingredients are chopped and combined.
Add the olive oil and process until creamy.
Top the cooked burger patties with pesto and serve over lettuce.

https://holisticallyengineered.com/2015/02/paleo-pesto-burgers.html

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Taco Lettuce Wraps (Paleo and Low FODMAP)

Karen Sorenson — Wed, 07 Jan 2015 09:30:39 +0000

So you may be thinking that the little packet of seasoning you usually buy for tacos can’t be all that bad for you. Have you flipped over the package and read through the ingredients? Store bought taco seasoning contains ingredients that are far from real food and add unnecessary carbs and sugar to the mix. It’s so easy to make your own taco seasoning…you won’t even miss that little packet. Plus you’re able to customize the spices to your preferences.

For example, right now I’m eating my usual Paleo low carb diet, but with an emphasis on cutting out foods high in FODMAPs. Read more about why here. I didn’t add any garlic or onion powder to the mix (they are high in FODMAPs) but I was still able to add lots of flavor by making my own mix. If you’re not eating low FODMAP you can use my other recipe for homemade taco seasoning found here.

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Taco Lettuce Wraps (Paleo and Low FODMAP)

Ingredients

1 lb ground beef
2 tsp paprika
1/2 tsp hot paprika
1 tsp oregano
1 tsp cumin
1 tsp real salt
1/2 cup water
Lettuce for wraps

Instructions

In a small bowl, combine the paprika, oregano, cumin, and salt.
In a large skillet over medium high heat, brown the ground beef until cooked through.
Mix the seasoning mix in 1/2 cup of water and pour over the ground beef.
Simmer until the water has absorbed.
Serve the taco meat in lettuce wraps.

https://holisticallyengineered.com/2015/01/taco-lettuce-wraps-paleo.html

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Hungarian Goulash (Paleo and Low Carb)

Karen Sorenson — Mon, 10 Nov 2014 18:20:38 +0000

Earlier this year I had the wonderful opportunity to visit Hungary. During my time there I got to experience several festivals and the food culture. The food stands were filled with lots of different types of meat preparations. Soup was a big part of the food experience…particularly Goulash. When I was a child my Mom used to make “goulash” for dinner, but that version usually contained macaroni noodles and wasn’t like a soup at all. In Hungary I got to experience the Hungarian version of goulash which was a flavorful broth (mostly flavored with paprika which is grown there) and filled with beef and vegetables. Usually the Hungarian Goulash contains potatoes, but I wanted to create a version that was also LOW FODMAP (and low carb) so I used celery root. I was excited to use the paprika that I brought back with me…so delicious. As the weather gets colder, this makes a great dinner. You can even use beef bone broth for even more flavor.

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Hungarian Goulash (Paleo and Low Carb)

Ingredients

3 Tbsp oil or lard
1/4 cup green onions
2 tsp salt
3 Tbsp Hungarian paprika (sweet)
½ tsp black pepper
2½ quarts water, plus a few extra spoonfuls
3 lbs beef, chopped into bite-sized pieces
1 clove garlic, minced (optional)
5 medium carrots, sliced into bite-sized rounds
1/2 large celery root (celeriac), sliced into bite-sized rounds
2 tomatoes, diced

Instructions

Heat the oil or lard in a large Dutch oven or pot.
Add the green onions and cook for 2-3 minutes or until softened.
Add the paprika, salt, and black pepper. Stir to combine and add 2 Tbsp of water.
Add the beef and garlic and cook over high heat, turning to make sure the meat is slightly browned on all sides.
Turn the heat down to low, add the 2 1/2 quarts of water and cook for 1.5 hours or until the beef is tender.
After 1.5 hours, add the tomatoes, carrots, and celery root and cook for another 30 minutes or until the vegetables are tender.
Add more salt and pepper, to taste.

https://holisticallyengineered.com/2014/11/paleo-hungarian-goulash.html

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Braised Short Ribs (Paleo and Low Carb)

Karen Sorenson — Mon, 27 Oct 2014 09:30:45 +0000

As you may know, I’m currently working on getting rid of SIBO. Having SIBO effects digestion which in turn can effect nutrient absorption, weight loss/gain, etc. Needless to say it’s not fun and I’m really glad I found a Naturopath to help me get back on track. I’ve had to adjust my diet because foods that have FODMAPs cause flare ups for me. Through all of this, it kinda forces me to go back to the basics, keep it simple, but also add some creativity to my meals. At times it feels like I can count on one hand the list of foods that don’t cause flare ups for me, but it is getting better and I’m noticing a big difference in more than just my digestion, but also my skin and hair as well. I’m not 100% yet, but I know I’m on the right track and I look forward to continued improvement. It had been awhile since I had short ribs so I decided to make veggie sauce (using the veggies that are low FODMAP) to go with it.

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Braised Short Ribs (Paleo and Low Carb)

Ingredients

4 pounds beef short ribs (on bones)
1 tsp sea salt
3/4 tsp black pepper
2-4 Tbsp garlic infused olive oil or coconut oil
2 celery ribs, chopped
3 medium carrots, peeled and chopped
1/4 cup green onions, chopped (green part only)
4-5 springs of thyme
2 tomatoes, diced
2 tablespoons apple cider vinegar
4 cups beef bone broth or water

Instructions

Preheat the oven to 325 F.
In an oven proof dish or dutch oven, heat the 2 Tbsp of the oil over medium high heat.
Season the short ribs with salt and pepper and add the short ribs to the pan (in a single layer) and brown on all side. Work in batches, if needed.
Remove the short ribs from the pan and set aside.
Add additional oil if needed and add the carrots and celery to the pan. Cook until softened, about 5 minutes.
Add the greens onions, thyme, and tomatoes and cook for an additional minute.
Add the apple cider vinegar and broth/water and bring to a light boil.
Add the short ribs and accumulated juices back to the pan, cover, and place in the oven.
Cook for about 3 hours or until the short ribs are tender. Check occasionally to make sure there is enough liquid in the pan.
For the sauce: Remove the short ribs (and any bones) from the pan. Pour the contents of the pan into a blender and blend on high speed until smooth (work in batch if necessary and be careful with the hot liquid).
Place the sauce back in the pan and add the short ribs to coat in the sauce. Serve over mashed celery root.

https://holisticallyengineered.com/2014/10/paleo-braised-short-ribs.html

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Make Ahead Freezer Meatballs

Karen Sorenson — Fri, 10 Jan 2014 09:30:37 +0000

The 30-Day Squeaky Clean Eating Challenge started on Monday so to prepare last weekend I made some make ahead meals so after a long day of work I could mindlessly make dinner without have to think about it much. One of the dishes I made was Italian Meatballs, which are great for those doing a Whole30 or 21 Day Sugar Detox. The great thing about these meatballs is that I cooked them, let them cool, and prepared them for the freezer. I portioned them out into dinner sized servings so when I get home from work, I can throw the meatballs in some marinara sauce (or whatever your favorite sauce is…BBQ or Teriyaki would work great too) on the stove over medium heat and cook until the meatballs are heated through. They will be great served over zucchini noodles.

So easy!

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Five Ingredient Friday: Taco Dip

bennrobin — Fri, 13 Dec 2013 09:30:11 +0000

Another great option for holiday parties are dips. This Taco Dip is a great choice and can be served with veggies or crackers (Try these without the rosemary).

Let’s face it…we’re all busy. Making good decisions in regards to our diets can often be clouded by the fact that our time is limited. Every Friday I will share with you a recipe or technique that uses 5 Ingredients or fewer. The idea is to show you recipes that are easy to prepare and versatile for all of us that don’t have time to whip up a complicated meal during the week.

The recipes will include 5 ingredients or fewer, but there are a few ingredients that are considered “free” ingredients that you probably use every day and are already in your kitchen. The “free” items are water, salt, black pepper, and cooking oil. These items may be used in recipes and won’t count toward the ingredient total. I will also include some optional items that would be great to add if you have them on hand but you don’t need to make a special trip to the store if you’re all out.

Ready to get started?

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Five Ingredient Fridays: Taco and “Rice” Bake

Karen Sorenson — Fri, 06 Sep 2013 09:30:49 +0000

Let’s face it…we’re all busy. Making good decisions in regards to our diets can often be clouded by the fact that our time is limited. Starting today, I am introducing a new series: Five Ingredient Fridays. Every Friday I will share with you a recipe or technique that uses 5 Ingredients or fewer. The idea is to show you recipes that are easy to prepare and versatile for all of us that don’t have time to whip up a complicated meal during the week.

Ready to get started?

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Taco Pizzas (Low Carb and Paleo)

Karen Sorenson — Wed, 01 May 2013 09:30:31 +0000

Pizza was always a staple for weekend meals at my house, but when I went low carb I had to get creative with ways to still enjoy pizza. Roasted portabella mushroom caps serve as a great vehicle for pizza toppings. Pile it high with your favorite toppings and eat it with a fork and knife. It’s a perfect way to enjoy pizza! Since Cinco de Mayo is so close I decided to make Taco Pizzas. These tasty pizzas utilize my Homemade Taco Seasoning and Homemade Taco Sauce recipes. Not only do you get to enjoy some pizza, but you can also feel good about what you are feeding your family.

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Zucchini Lasagna (Low Carb and Dairy Free)

Karen Sorenson — Wed, 10 Apr 2013 09:30:20 +0000

I’ve been lactose intolerant for about 10 years now and most of the time I don’t really feel like I’m missing out on anything because I can’t eat cheese, cream, etc. But every once in awhile I get the urge to to revamp dishes that contain dairy into dairy free versions. I made dairy free cheesecake with my Mint “Cheesecake” Brownies and I also made my take on a dairy free Peanut Butter Pie with my Almond Butter Pie recipe. So what is the secret ingredient used to make the dairy free cheese? Nuts! When soaked, nuts like almonds or cashews become creamy and can become a great replacement for cheese. Up until recently I had only used the cheese replacement in sweet dishes so I was excited to try my hand at making a savory dish. My first savory dairy free venture was Lasagna. I absolutely loved the results! So delicious and even my dairy loving fiance loved the lasagna. He even asked for a second helping! Of course if you eat dairy the other great thing about this Lasagna is that it uses zucchini as the noodles so it’s low carb as well. You could easily use seasoned ricotta cheese instead of the dairy free cheese.

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