Filet Mignon with Shiitake Mushrooms Recipe

Filet Mignon with Shiitake Mushrooms Recipe

Today ButcherBox is sharing a super yummy recipe with us!

They’re also offering us an AMAZING deal this week, so scroll down below to find out more or click here

One of the things I LOVE about Butcher box is that its not all ground meat and cheap cuts.

You often get fancy cuts thrown in, like this filet minion.

The recipe below would be great for a filet but also would work well with the 2 FREE 10 oz. New York strips that are included in your box this month if you order by April 20th.  You’ll also get $10 off your box, by the way 🙂 

Filet Mignon with Sautéed Shiitakes

CUT NAME : 100% Grass-Fed Beef Filet Mignon

Servings: 4 Prep: 10 min Cook: 25 min

ignon comes from the French word meaning “cute” or “dainty,” and JJ Virgin’s filet mignon

recipe perfectly showcases a truly elegant cut that would make a perfect addition to a romantic

evening. Shiitake mushrooms perfectly complement the aromas of macadamia nut, tarragon,

and red wine found in JJ’s dish, originally published in The Virgin Diet Cookbook (Grand Central

Life & Style, 2013).

Ingredients:

● 2 8-oz ButcherBox filet mignon

● 1 Tbsp + 2 tsp macadamia nut oil (like this one)

● 1 large shallot, chopped

● ¾ lb shiitake mushrooms, stems removed, quartered

● 1 Tbsp chopped fresh tarragon

● ½ c red wine (or substitute additional ¼ c beef broth)

● ¾ c organic low sodium beef broth (like this one)

● 2 tsp coconut aminos (I like this brand)

● ¾ tsp sea salt (this is my fav)

● ivided¼ tsp freshly ground black pepper

Directions:

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the

shallots, and cook until they’re starting to soften, 1-2 minutes.

2. Add the mushrooms and tarragon, and cook until mushrooms have softened and started

to brown, 6-7 minutes. Stir in the wine, bring to a boil, and cook 1 minute.

3. Add the broth and coconut aminos, return to a boil, and cook until slightly reduced, about

4 minutes. Stir in ¼ teaspoon of the salt and ¼ teaspoon of the pepper; transfer to a

bowl and cover to keep warm.

4. Wipe the skillet with a paper towel; add the remaining 2 teaspoons of oil and heat over

medium-high. Season steaks with remaining ¼ teaspoon salt and ⅛ teaspoon pepper

and add to the skillet.

5. Cook steaks, turning once, until medium rare, with an internal temperature of 120°-125°F

(about 4-5 minutes per side). Transfer steaks to serving plate.

6. Return skillet to the stove on medium-high. dd the mushrooms, cook until hot, about 1

minute. Spoon mushrooms over steaks to serve.

Don’t forget to check out the awesome deal from Butcherbox this week!  $10 and 2 free NY stip streaks added to your order.  Just buy a box by 4/20!  Grab the deal here!

 

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

ButcherBox Beef Cheek Tacos Recipe

ButcherBox Beef Cheek Tacos Recipe

Today ButcherBox is sharing a super yummy recipe with us!

They’re also offering us an AMAZING deal this week, so scroll down below to find out more or click here

I’m always talking about how we need to try to eat more cuts of meat, varied cuts, and try new things.

(I especially think organ meat is important by the way.)

Beef cheek may not be something you’ve thought of eating before, but it can definitely make some GREAT tacos.

You really have to try this!

Beef Cheek Tacos

Beef cheeks come from the facial cheek of the cow and are rich with connective tissue. When

cooked slowly, beef cheeks are succulent and tender, owing much of their flavor to the cheek’s

role of constantly chewing.

Cooking Tips

Method: Brine with your favorite seasonings and cook slowly over low heat until tender and

falling apart.

– Braise (Dutch oven)

Temp: Bring meat to room temp before cooking. Use a meat thermometer to ensure that meat

is done (185-190°F).

Servings: 8 Prep: 12 hr Cook: 3 hrs

Dax Phillip’s taco recipe is a great twist on the traditional tacos de lengua found at your local

taqueria. Phillip artfully replaces beef tongue with brined and braised beef cheeks, which share

the shreddable, tender texture of such cuts as pot roast or pulled pork.

Ingredients:

Ingredients for the brine:

● 2 lbs ButcherBox beef cheeks, fat trimmed

● 6 c of water

● Juice of 1 lime

● Juice of 1 orange

● 1 whole guajillo chili, stem and seeds removed

● 1 whole dried chipotle chili

● 1 whole puya chili

● ½ c sugar

● 1½ Tbsp salt

● 4 cloves garlic, smashed

Ingredients for the tacos:

● 2 c water or beef stock

● brined beef cheeks

● 2 Tbsp olive oil (like this one)

● fresh cilantro, roughly chopped

● 1 shallot, minced

● ½ avocado, diced

● 1 whole lime, cut into quarters

● warmed flour tortillas (find gluten free at the store, use corn if you can tolerate, or make your own!)

Directions:

1. Make the brine by adding everything but the beef cheeks to a stock pot. Both the peel

and the squeezed juices of the lime and orange should be included. Bring to a simmer,

stirring to ensure the salt and sugar dissolve. Once dissolved, remove from the heat, and

let it cool.

2. Add the beef cheeks to a large sealable bag and pour in the cooled brine. Seal and

place in the refrigerator overnight.

3. The following day, pour out the brine, and pat the cheeks dry. Add beef to a large saute

pan or Dutch oven. Add about 2 cups of water or beef stock, bring to medium heat,

cover. Reduce the heat to medium-low once it comes to a boil. Cook for about 3 hours.

4. After 3 hours, remove the beef cheeks, and let them cool on a plate. Once cooled, slice

and then chop the cheeks.

5. To serve, heat a large skillet on medium-high heat and add 1 tablespoon canola oil. Add

beef cheeks and cook until they have a nice sear.

6. When you are ready to serve, add the beef cheeks to a warm,toasted tortilla. Top with

fresh cilantro, minced shallot, a bit of avocado, and a squeeze of lime juice.

You all know I’m a huge fan of ButcherBox and their grass fed beef, pork and chicken.

This week only we are running a great deal for our PFW readers who want to try ButcherBox.

Just click here and you’ll automatically get 3 packages of bacon added to your first order!

Awesome!

The offer is only valid until Tuesday the 4th of April.  Find out more here https://www.butcherbox.com/paleo-for-women-bacon-fans/

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

An Ode to Sweet Potatoes

An Ode to Sweet Potatoes

Oh sweet potato, oh sweet potato, how much I love thee!

Okay, so this isn’t going to be an actual ode to sweet potatoes.

But this week I’ve been craving sweet potatoes LIKE MAD and I’m just getting ’em in any way I can. 

So I thought I’d share my favorite sweet potato snacks BESIDES just making sweet potato fries.  (Which, btw, is way easier with this handy utensil. )

Cut em’ up, drizzle with oil, and broil.  Flip halfway through.  Simple and quick, that’s how I do it.

Oh, and don’t forget to coat them liberally in real salt.  My favorite is Redmond’s Real Salt which you can find here. 

I love sweet potatoes for a lot of reasons.  First, I think they taste AMAZING.  They have so much flavor compared to your typical potato. 

Sweet potatoes are also rich in soluble fiber, vitamin A, vitamin C, potassium, manganese, vitamin B6 and more.  

They are a super nutritious food that works amazingly well for workout recovery, higher carb days, or a balanced meal with protein and fat. 

The Sweet Potato Lover’s Cookbook includes tons of great ideas for using sweet potatoes.  Find it here. 

I absolutely LOVE Jackson’s Honest Sweet Potato Chips (find them here).  I like to snack on the ones cooked in coconut oil after a long night of dancing! 

Organic sweet potato puree (find it here) is amazing to use in brownies or baked goods.

Flours are carby anyway, why not replace some with sweet potato puree and get some nutrients?  If you use this, you will have to account for it with the water content of the baked good.

You can also use sweet potato flour (find it here) to replace most of the regular flour in baked goods.

Or, you know, you could just buy already made stuff, too!

These bars would make an AWESOME post-workout snack.  They do have pecans, so they aren’t for everyone, but they are made with grass-fed beef and sweet potato and are a healthy option for lots of people!  Find them here. 

No matter what your carb count, sweet potatoes are one food I just see very little reason to completely give up.

Of course, non-starchy vegetables should make up the majority of your intake, but a few starches here and there won’t hurt you, and sweet potatoes offer a totally nutritious choice!

Do you have any favorite ways to eat sweet potato?  Hit me up with your recipes and advice!

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Top 3 Sneaky Ways to Eat Your Greens

Top 3 Sneaky Ways to Eat Your Greens

Ah, leafy greens.

We love to extol your benefits, hate to actually eat you.

We praise the benefits of daily servings, yet fail to meet our own mark.

If you are one of the beautiful people who LOVE leafy greens and eat them all the time, this post is not for you.

No, this post is for all you ladies and gents out there who make a salad and eat mostly the toppings.

This is for those who buy those beautiful boxes of organic spinach and throw it, moldy and weeks later, in the trash.

This is for the ones who praise paleo and the nutritional benefits of leafy greens to friends but never seem to find the time to actually eat them.

I mean, geesh, it’s hard enough eating the minimum daily serving of VEGETABLES when all you really want to do is down about 3 sweet potatoes in the form of french fries.

I get it.  Life is busy, food is hard.  And it’s true what they say about leafy greens- they are one of nature’s healthiest, most important foods.

Spinach itself could provide all the nutrients a person needs in high enough quantities without ever touching another vegetable.

It’s magic food.

So if you find yourself flailing in the meantime as you mean to get those greens in but don’t, cut yourself some slack and try some of these 3 ways of getting in a little extra.  It’ll do your body good.

1. Greens Capsules and Powders

I’m known in some parts for my smoothie recipes which, in my opinion, are bomb.

And usually I’ll use fresh greens and grind them up to include.

Spinach is great with banana, kale is awesome with raspberry.

But when you’re on the go or out of spinach, there’s also several great powders you can use that combine all the goodness and nutrition of leafy greens with other vegetables, many of which we don’t commonly eat.  These can be mixed into smoothies and taste great.

I love these greens caps from Premier Research Labs because they have some crazy weird greens in them!  All organic and nutritionally power-packed, there are a lot of greens you’ll probably never eat.

I’m talking to you barley grass!

These are great to take with food and it also comes in powder form for smoothies.

Find the greens capsules on Amazon here or the greens powder here

I also really love this greens powder for smoothies.  Just another great option to mix in! Find it here.

2. Baby Food

Okay, so maybe it sounds gross.

But if you’re in a hurry, making a smoothie in the morning or just need something to grab and sip, there are some seriously great baby foods out there.

Who says baby’s are the only ones who can eat pureed fruits and vegetables?

The best part about these is that they are pureed so you still get all the important fiber.

My favorite are these organic spinach, apple, and kale packets. (Find them here)

Truly, they taste pretty good and I love to just throw them into a smoothie or brownie batter, or whatever and I get extra greens in the process!

3. Chips

I don’t know if it’s possible to make spinach into a chip.  In fact, I’m pretty sure it’s not.

But I do know one thing.

Kale can be made into a chip.

And it’s DELICIOUS.

I’m a huge, huge fan of kale chips.  For some reason, they genuinely don’t taste like kale.

They are crunchy, salty and still good for you.

Find some of my favorite kale chips here.

From mixing purees into spaghetti sauce, to dressing up veggies like cute tiny animals, there are tons of ways to get more veggies.

What are some sneaky ways you like to get your greens?

 

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Fruit Is Life: Snacks for Any Occasion

Fruit Is Life: Snacks for Any Occasion

I love fruit and I love chips. There’s no mystery there.

But I also love convenience, especially when I’m out on the town or on a great hike.  And mangos don’t always fit in my purse!

How do those things go together?  Easy:  freeze dried fruit.

It’s delicious, it’s nutritious, it fits in my tiny clutch handbags and doesn’t get my hands sticky and gross on the run.

 It keeps well and its light and easy to carry. It’s the perfect snack.

Fruit sometimes gets a bad rap in the paleo community because of it’s relatively high sugar content (compared to other things most paleo folks consume).

However, fruit has been shown time and time again to improve inflammatory markers in people with chronic inflammation, provide important nutrients like Vitamin C as well as flavanoids and other anti-inflammatory compounds, is a great source of fiber, and it tastes DELISH.

It’s nature’s gift, so enjoy it.

Fresh fruit is obviously best, but there’s something wonderful about the convenience of freeze-dried that I just love.  Unlike regular dried fruit which is often coated in sugar, it’s fairly easy to find freeze dried fruit that has no added sugar.

Sugar isn’t even necessary with these delicious morsels of happiness, anyway.

And while there’s about as many brands of freeze dried fruit out there as you can imagine, these are a few of my new favorites which I have been thoroughly enjoying of late.

Jicama Chips

These jicama chips are no joke.  Did you even know they made chips from jicama?? Maybe it’s not dried “fruit” per se, but its awesome and delicious and I couldn’t write a snack post without letting you guys know about these little gems.

These particular ones are a bit spicy with chile and lime!  Yum!  Find Chile-Lime Jicama chips here.

Apple Chips

I’m also a huge fan of apple chips.  They’re so sweet/sour/yummy.  Apple is an awesome source of fiber and a lower glycemic fruit choice compared to some others.

These apple chips in particular are my fav.  They’re made from just apples and cinnamon, no added sugar.  Find Bare apple chips on Amazon here. 

Banana and Coconut Chips

Does it get much better than bananas and coconut?  This particular snack comes with dried coconut and chewy dried banana mixed together.  What a great snack with fruit, fiber, and good fats!  Find banana coconut chips here. 

Strawberry Chips

Of all the fruits, there is a very large body of evidence that strawberries are quite anti-inflammatory.  They’re also one of my favorite fruits EVER.  I like to get my dried ones from Steve’s Paleo Goods (find them here) but for freeze-dried strawberry chips, these do the trick.

Find strawberry chips here. 

I hope you all enjoy these yummy snacks!!

What are your favorite paleo snacks for on-the-go?

 

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

5 Must-Have Condiments for the Paleo Kitchen

5 Must-Have Condiments for the Paleo Kitchen

You’re a busy person, with a lot on your plate.

You’ve probably got work, or school, or kids, or all three!

And you’ve decided to eat home-cooked, wholesome food to help with your health.

Maybe you have hormonal conditions, or an autoimmune disease, maybe you want to lose weight, or clear up acne, or lower cholesterol.

No matter what the situation is that helped you decide to eat a paleo diet, the stresses of modern life effect us all.

I don’t care how much time I have on my hands.  I just do NOT want to make my own mayonnaise. 

Or ranch. 

Or ketchup. 

Or barbecue sauce. 

Whatever it is, I’ve basically got time to make my main dish and vegetable, and zero time to get fancy making condiments.

But condiments are what make food worth eating sometimes. 

I mean, a delicious ranch sauce on a chicken salad, or mayonnaise on a burger.

There’s nothing quite like it.

That’s why I’m so glad that things are changing.  It is now possible to buy great sauces and condiments online, in paleo form, made with healthy oils and ingredients, so I can sauce it up guilt-free. 

And out of the dozens of wonderful options out there, these are a few of the new favorites from Primal Kitchen I think you just gotta have in your pantry.

Primal Kitchen Mayo

This is the original, the best and the most important condiment I always keep on hand.
Store-bought mayo is made with the nastiest of the nasty ingredients- even the “olive oil” kind is usually loaded up with soybean oil or some other kind of Omega 6 rancid disaster oil.  

Mayo is eggs and fat at its core, so it’s also super strange that the store bought stuff seems to last practically forever.

And mayo is something I use in a LOT of dishes.

Primal kitchen makes theirs with delicious avocado oil.  I love the flavor MUCH more than mayo I’ve made at home with olive oil (which can come out bitter if you use EVOO), it has a definite traditional mayonnaise taste.

It’s super easy to get this stuff quickly thanks to the magic of Amazon.  Find avocado oil mayonnaise here.

Primal Kitchen Chipotle Mayo

What’s better than regular mayo?

Ummm…chipotle mayo!

This stuff is to-die-for good and makes Mexican dishes quick and easy.  It spices things up like nothing else and it’s also made from the same healthy avocado oil that the other Primal Kitchen Mayo is made from.

It’s a must-have condiment in my kitchen.  Find it here.

Primal Kitchen Ranch

When I first went paleo, I sometimes had the thought, “what is life without ranch?”

Memories of chicken nuggets, pizza, wings, and french fries dipped in the stuff swam through my head.

And, of course, it’s the best salad dressing!

But my ranch days were long behind me when I discovered Primal Kitchen’s ranch dressing. 

This was missing from paleo eating for TOO LONG and thank GOODNESS Primal Kitchen makes a healthy version. 

The options with ranch dressing are endless and not limited to lettuce covering.

I bake it in casseroles, slather it on meat, and just generally do everything short of drinking it out of the bottle.

Yum.  Find Primal Kitchen Ranch here. 

Primal Kitchen Greek

Like Greek dressing?

Me too.

And I missed it quite a bit.

I eat a LOT of salads on this paleo diet.  And olive oil/balsamic vinegar gets OLD. 

So the introduction of greek dressing back into my diet was a true variety maker!  

It’s delish!  Find it here.

Primal Kitchen Honey Mustard

Okay, so honey mustard isn’t the hardest thing in the world to make.

It’s just honey and mustard, right?

But the whole ratio thing is bothersome and having it in a bottle means its ready to go for meats and salads, quickly and easily. 

You can trust this honey mustard to be made from organic ingredients that taste delicious.

I’m a huge fan.  Find Primal Kitchen Honey Mustard on Amazon here. 

What are your go to condiments?  What do you choose to make and what do you choose to buy?

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.