Tangerine Beef Marinade

• 2-3 lbs beef steak (I used tenderloin)

Marinade:
• 1 cup Tamari soy sauce (gluten-free)
• 1 cup tangerine juice
• 4 cloves garlic, crushed
• sea salt and fresh ground pepper to taste

Pour the marinade ingredients into a bowl or bag. Add the beef. Shake to coat well, then refrigerate for 4-8 hours. Grill, roast or fry as you prefer to the desired degree. I recommend rare!

Nutritional info: 1 oz beef will be about 7g protein, 3g fat.


Cilantro Lime Chicken Marinade

• 3 large chicken breasts

Marinade:
• 1 cup fresh cilantro
• 3 cloves garlic
• 2 Tbsp olive oil
• juice of one lime
• 1 tsp cumin
• 1/8 tsp cayenne pepper
• sea salt and fresh ground pepper
• water

Add all of the ingredients except the chicken to a blender or small food processor. Process until chopped finely, adding a dash of water as needed.

Pour the marinade into a bowl or bag. Add the chicken. Shake to coat well, then refrigerate for 4-8 hours. Remove and bake at 350 degrees for 25 minutes, or until done.

Nutritional info: 1 oz chicken will be about 7g protein, 2g fat.

Spinach, Catalan Style

by Maite Padilla

This is a delicious veggie recipe by our friend and client Maite. It's easy to prepare, and it pairs nicely with almost any meat.

Time: 30 minutes

• 2-3 packages (16 ounces each) frozen chopped spinach, thawed and squeezed dry (if using fresh spinach, 5-6 bunches, about 2 ½ pounds, steams removed and coarsely chopped)
• 6 ounces dry-cured Spanish ham diced or cut in thick strips (use bacon instead, if jamón is unavailable)
• 1/2 cup raisins
•1/3 cup raw pine nuts
•1 garlic clove, cut in half
• 1-2 tbsp olive oil
• ½ tsp cinnamon
• salt and pepper to taste

In a large straight-sided skillet, heat 2 tablespoons of oil. Add the garlic halves and ham and brown over medium-low heat, turning frequently to prevent the garlic from burning. When nicely browned, remove the ham from the oil and set aside.

Toss in the chopped spinach, raisins and pine nuts. Season with salt and pepper. Cook for about 10 minutes. If the skillet is not large enough for the amount of spinach, you can wilt and cook down the spinach in stages until you can assemble all the ingredients to finish the dish.

Add the ham and 1 tsp of cinnamon and cook until the spinach has released all its moisture and turned a darker more intense green color. Serve immediately. E

Nutritional info: 4 servings at 18g carb, 7g prot, 17g fat.




Pumpkin and Kale Stew

Time: 1 hour

• 2.5 lb. chicken breasts or thighs
• 1 Tbsp coconut oil
• 3-5 cloves garlic, minced
• 1 large pumpkin (or other winter squash)
• 1/2 tsp garlic powder
• 1 tsp fennel seed
• 1/2 tsp red chili flakes
• 1 cup chopped onion
• 3 cups chicken broth
• 5 cups chopped kale
• 3 Tbsp organic heavy cream or yogurt (optional)
• sea salt

Halve and seed your pumpkin or squash. Set on a baking dish cut side down and add a bit of water. Bake at 375 degrees for 30-40 minutes, until soft. Remove and allow to cool. Once the squash has cooled, cut it into bite-sized pieces. (Removing the skin is optional)

Meanwhile, heat the coconut oil in a large pot. Dice the chicken and brown on all sides. Once all of the chicken is browned, add the pumpkin, garlic powder, fennel and chili flakes. Stir and cook for 5 minutes.

Add the broth and bring to a boil. Reduce to a simmer. Then, add the chopped kale. Allow to simmer until the kale has wilted, usually a few minutes. Add the cream or yogurt if you wish and serve warm.

Nutritional info: 6 servings at 10g carb, 40g prot, 11g fat. (with heavy cream)


Carrot and Caraway Beef Breakfast

Here's a quick solo breakfast. It's a variation on a recipe I wrote 4 years ago, tweaked and substituting ground beef for eggs. (I have an intolerance to eggs these days, so I no longer cook with them) You can always reduce the meat and add eggs if you like.

Time: 8 minutes

• 6 oz ground grassfed beef (or other ground meat)
• 1/2 cup chopped onion
• 1 cup shredded carrots
• 1/2 tsp caraway seeds
• 2 tsp coconut oil
• sea salt and pepper to taste

Chop the onion, then peel and shred the carrots in a food processor. Sauté the veggies in the oil over medium heat, adding the caraway seeds. Once the veggies are soft, mix in the ground beef. Cook until browned; then season with the salt and pepper.

Nutritional info: one large serving at 15g carb, 30g prot, 30g fat.