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.

Indian Spiced Shrimp Kabobs

Indian Spiced Shrimp Kabobs

The Holidays are here and that probably means you’ve got family in town or are getting ready to visit them.

Parties and get-togethers will abound and you know how they’ll go.

There will be buffets and smorgasbords of delicious foods that you will want to avoid for various reasons.

Maybe they hurt your stomach or sabotage your health.

Whatever the reasons are, a great trick for any health conscious party-goer is to bring something that you can eat and enjoy to the party. 

That way you’re a pleasant and considerate guest AND you know you have something to eat even if everything else there is off-limits for you!

And if you want to go off the paleo plan for the party (which is totally fine!) you can also consider taking a digestive enzymes supplement like this one with lactase, lysine, lipase and others to help your body process any of the dairy, grains, or excess fat you encounter.

These Indian Spiced Shrimp Kabobs make a great recipe to take to a party or make as an appetizer! 

Indian Spiced Shrimp Kabobs

Ingredients:

Recipe:

  1. Mix all ingredients in a dish ensuring the shrimp are well coated
  2. Cover and leave in refrigerator for around 4 hours
  3. Preheat a grill to moderate heat. Meanwhile, thread shrimp onto skewers.
  4. Cook on each side for 3 to 4 minutes.
  5. Enjoy!

Alfie from www.paleodiet4beginners.com has been helping readers lose weight without starvation, mood swings or counting calories. Join him as he shares exactly what worked for him, scientific evidence (from real papers) and free recipes.

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What will you be making for holiday parties this year?

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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.

Bacon Beef Liver Pate with Rosemary and Thyme (AIP)

Bacon Beef Liver Pate with Rosemary and Thyme (AIP)

Just in time for Holiday get togethers, I get to share this YUMMY pate recipe with you!!

P.S. how do you make fancy accents over the word pate??!!

This fab recipe come straight from the fantastically great new cookbook/lifestyle bible The Autoimmune Wellness Handbook by Mickey Trescott and Angie Alt. (Find it on Amazon here

More about the cookbook below, here’s the recipe!

Ingredients:

6 slices bacon (check ingredients to ensure it is gluten-and nightshade-free) (You guys know I love to get my meat from Butcherbox)

1 small onion, minced

4 cloves garlic, minced

1 pound grass-fed beef liver, rinsed, dried, and sliced into 2- to 3-inch pieces

2 tablespoons minced fresh rosemary

2 tablespoons fresh thyme

1/3 cup coconut oil, melted (like this one)

1/2 teaspoon sea salt (I like this one)

Fresh herbs, for garnish

Carrot or cucumber slices, for serving

Recipe:

  1. Cook the bacon slices over medium heat in a cast-iron skillet, flipping as needed.  Cook until crispy.  Transfer to a paper towel-lined plate to cool, reserving the fat in the pan.
  2. Add the onions and cook on medium-high heat for about 5 minutes, stirring.  Add the garlic and cook for a minute, 5 minutes per side, or until the liver is no longer pink in the center.  Set aside to cool for a few minutes.
  3. Transfer the mixture into a blender of food processor with the coconut oil and sea salt.  Process until if forms a thick paste.
  4. Place the pate into a small bowl.  Chop the cooled bacon into the bowl in fine pieces and combine.
  5. Garnish with the fresh herbs and serve with vegetable slices.

Storage: Keep in the refrigerator for several days.  Also freezes well.

Note: This recipe is difficult to make in a standard blender; you really need a high-powered machine with a tamper for best results.  Alternately you could use a food processor.  I think this device is the BEST for this kind of stuff. 


Why this book?

Mickey has another autoimmune paleo (AIP) book that I usually recommend because its so chock full of awesome recipes.  (Find it here)

But I think this might be one of the best AIP lifestyle books. 

The majority of the book isn’t just recipes and general “stress reduction” tips.

It’s an amazing compilation of plans, advice, and empathetic anecdotes that will help those of you with autoimmune issues really find holistic well-being. 

It truly is a DIY guide to living well with chronic illness and I highly recommend it.  Find it on Amazon here. 

Where will you make this pate?  How do you find holistic well-being in your life?

 

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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.

Paleo Carrot Cake Bars Recipe

Paleo Carrot Cake Bars Recipe

So many excellent cookbooks are coming out these days!

It seems like every time I turnaround, one of the amazing recipe bloggers I follow is publishing a book.

And somehow they always seem to come up with new and amazing recipes to share with you all!

So today I bring you a brand new recipe from the brand new book Lexi’s Clean Kitchen

More about the book below, but I think these carrot cake bars will speak for themselves!

Carrot Cake Bar Recipe

Ingredients:

1 cup sifted blanched almond flour (I like this one)

1/3 cup coconut sugar (find it here)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 teaspoon fine sea salt (I use this brand)

2 large eggs

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

Optional: 2 teaspoons grated fresh ginger or 1/2 teaspoon ginger powder

1/3 cup grated carrots

1/3 cup chopped raw walnuts, plus more for garnish

1/4 cup raisins

Optional: 3 tablespoons dark chocolate chips (these are my favs)

1 1/2 cups Vanilla Buttercream Frosting (found in the book) if desired

Recipe:

  1. Preheat the oven to 350 F and line an 8-inch square baking dish with parchment paper.
  2. In a bowl, whisk together the almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until well blended.  Whisk in the eggs , applesauce, vanilla and ginger, if using, until smooth.
  3. Fold in the carrots, walnuts, raisins, and chocolate chips, if using.
  4. Pour the batter into the baking dish, smooth out the top, and bake for about 25 minutes, until a toothpick comes out clean when inserted in the middle.
  5. While the cake is baking, make the frosting and set aside.
  6. When the cake is done, let it cool completely in the pan before frosting or cutting.
  7. Spread the frosting evenly across the top of the cake and garnish with extra chopped walnuts, if desired.  Cut into 9 to 12 bars to serve.
  8. Store the bars in a closed container in the refrigerator for up to 5 days.

I’m so psyched this book is coming out because it has so much to offer.

What I like best is that these recipes are clean (or have simple modifications), meaning that they come dairy-free, grain-free, soy and refined-sugar free.

That seems like a given but I’m finding that fewer and fewer books take that approach.

I’m ALL for a little fudging now and then (you guys know I eat gluten sometimes!) but I like to have the majority of my meals be purposefully simple and filled with healthful, not harmful ingredients. 

That helps me feel good, look good, and all around ROCK it. 

I can trust that every recipe in this book can be customized to be gentle on me, my digestive system, and my health in general and that’s something I really love. 

Lexi’s Clean Kitchen Cookbook comes with 150 recipes including many breakfast, main dishes, soups and salads, side dishes, appetizers, basic recipes, sweets, and beverages.

Step by step instructions are included and full color photos for each recipe.

An allergy and special diet set of labels is included for dairy-free, egg-free, nut-free, vegan, and paleo-friendly to help you easily navigate within your own personal dietary restrictions.  

Plus it comes with a guide to clean eating, conversion charts, cheat sheet guides and more!

Find the book on Amazon here and support the great work of the woman who gave us this AWESOME recipe. 

Enjoy!

 

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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.

Paleo Spicy Shrimp and Chorizo Soup

Paleo Spicy Shrimp and Chorizo Soup

Today I’m SO PUMPED to share a great new recipe with you: Paleo Spicy Shrimp and Chorizo Soup.

This fabulous recipe comes to us from a BRAND NEW cookbook by Simone Miller.

It’s her THIRD book, by the way!

It’s called Paleo Soups and Stews and I’ll tell you all about it after the recipe.  Or, if you like, you can find it on Amazon here

Recipe:

Paleo Spicy Shrimp and Chorizo Soup

Ingredients:

1 tablespoon plus 1 teaspoon avocado oil (like this one), divided

1 medium onion cut into small dice

3 celery ribs, cut into small dice

1 red, orange, or yellow bell pepper, cut into small dice

4 cloves garlic, sliced

12 ounces Spanish-style dry-cured chorizo, cut into small dice, divided

1 tablespoon tomato paste

1 1/2 teaspoons smoked paprika (like this)

1 teaspoon ground coriander (I like this brand)

1 teaspoon salt (I like this one)

1 28- ounce can or 2 lbs. fresh diced tomatoes

1 quart shrimp cilantro broth (recipe in book) or chicken broth

1 pound shrimp, peeled and deveined and chopped

2 tablespoons minced fresh cilantro

1 avocado, diced or sliced, for serving

Chopped fresh cilantro, for garnish

Recipe:

  1. Heat 1 tablespoon of the oil in a large, heavy-bottomed pot over medium-high heat.  When the oil is shimmering add the onion, celery, and bell pepper and cook, stirring occasionally, for 6-8 minutes, until the onion is translucent.
  2. Add the garlic, three-quarters of the chorizo, the tomato paste, smoked paprika, coriander, and slat and cook for 2 minute, stirring constantly until very fragrant.
  3. Add the tomatoes and cook for 5 minutes to cook the raw taste out.
  4. Add the broth and bring to a simmer.  Cook , uncovered, for 20 minutes.
  5. Meanwhile, in a small saute pan, heat the remaining teaspoon of oil over high heat.  When the oil is hot, add the remaining chorizo and cook for 5 minutes, or until crispy.  Set aside to drain on paper towels.
  6. Taste the soup and add additional smoked paprika, coriander, and salt if needed.  Add the shrimp and simmer until just cooked through, 3 to 4 minutes.  Removed from the heat, stir in the minced cilantro, and serve topped with the crispy chorizo, avocado, and chopped cilantro.

Paleo Soups and Stews is the latest cookbook from Simone Miller.

You might recognize her from the wildly popular Zenbelly Cookbook and The New Yiddish Kitchen

Simone has a long history cooking in restaurants and particularly specialized in soup-making.  

She’s uniquely qualified to write this book and the results show in the fabulously original and delicious recipes.

This book has over 100 recipes for broths, soups, and stews of all kinds. 

PLUS, it has chapters for stuff to add to your soup like noodles, yogurt and garnishes, and even crusty breads!

The book has directions for stove top methods of preparation and even how to make it in a slow cooker (this is the one I use).   She even shoes you how to make some of the recipes in a pressure cooker!

The book helps you figure out expert pairings with your soups and stews to take them to the next flavor level. 

And helpfully, also included are Special Diet charts at the back of the book to reference recipes that are lower-carb, AIP, egg-free, or nut-free either as written or with small modifications.  

My favorite part is the visual recipe index that makes it easy to flip to the recipe I want.

There’s even a seasonal index to help you cook what’s in season!

The book comes out later this October but if you preorder before the 25th, you can get a FREE gift of bonus recipes just by entering your order number at zenbelly.com/gift.  

So go to Amazon and preorder Paleo Soups and Stews today.  Find it on Amazon here. 

What recipe are you most excited for?  What kinds of soups/stews do you LOVE?

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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.