Holiday Beet Salad

Time: 45 minutes

Salad:

2 bunches of beets with greens
2 tsp coconut oil

Dressing:

2 Tbsp olive oil
2 Tbsp orange muscat champagne vinegar (from Trader Joe's; balsamic vinegar will work if you cannot find this)
2 Tbsp fresh squeezed orange juice
1 clove crushed garlic
sea salt and pepper to taste

Chop the greens off of the beets, and cut off the roots. Wash the beets, then slice them into 1/2 inch cubes. Place them in a roasting pan, add the coconut oil, and roast in the oven at 350 degrees for around 40 minutes. Toss occasionally.

While the beets are roasting, wash the greens and chop them for the salad. Prepare the dressing by crushing the garlic with a garlic press, or peeling and crushing with a fork. Place the garlic in a small bowl, then add the rest of the ingredients. Mix well, adjusting the salt and pepper to taste.

Once the beets are done, allow them to cool. Serve the salad greens toped with the beets and drizzled with the dressing.

Zone info: 6 servings at ~2 carb blocks, 4 fat blocks.


Steak Rolls

I got this idea from an old 1930s cookbook that I found in my attic while cleaning. These make for tasty snacks!

Time: 10 minutes

1/2 lb top round steak, sliced thin (grassfed preferred)
bacon (nitrate free)
Baby dill pickles (check the label to avoid added sugars)

First, have the meat department slice the meat for you. Tell them to cut it into 1/4" strips for making jerky. This will save you a bit of time later!

Take a pickle, and wrap it with a strip of beef, then with a strip of bacon. Push a toothpick thru the wrap to hold it together, and set it on a roasting pan. Continue until all of your pickles are rolled.

Put the roasting pan under the broiler for about 3 minutes, then turn the rolls and broil for 3-4 minutes more. Watch the rolls carefully during this process, as they can burn quickly! The meat will absorb some of the dill flavor from the pickles.

Zone info: This will be variable. Carb content negligible, ~1 protein block per roll, ~ 9 fat blocks.




Afghan Sweet Pumpkin

Time: 45 minutes

2 lb pumpkin or Hubbard squash
1 Tbsp olive oil
1 cup water
1/2 cup tomato sauce
1/4 cup unsweetened applesauce
3 cloves crushed garlic
1 Tbsp coriander
1/2 tsp grated ginger
sea salt and pepper to taste

Halve, seed, and peel the pumpkin. Chop it into cubes, then sauté it with the olive oil in a large skillet over medium heat. Sauté for around 10 minutes, tossing occasionally, until the pumpkin is lightly browned.

Meanwhile, prepare the sauce. Mix all of the remaining ingredients in a bowl. Add to the pumpkin, reduce the heat to low, and simmer for 30 minutes. The sauce will thicken. Serve warm.

As an option, this is traditionally served over a yogurt sauce. If you want to try it this way, find some non-dairy plain coconut yogurt, and crush one clove of garlic into it. Mix well, spread the sauce on a plate, then top with the pumpkin.

Zone info: (not including yogurt) 4 servings at 1.25 carb blocks, 2.25 fat blocks.




Nutty Cabbage

Time: 30 minutes

1/2 large head of cabbage, shredded (about 10 cups)
1 Tbsp roasted hazelnut oil
1/2 cup chopped onions
1/4 cup apple cider vinegar
1 Tbsp sesame seeds
sea salt and fresh ground pepper to taste

Heat a burner to medium, then use a large skillet to sauté the onions in the oil. Meanwhile, shred the cabbage by slicing it thinly. After the onions begin to soften, add all of the cabbage to the skillet, along with the vinegar. Cover and reduce the heat to medium-low. Cook for 20 minutes, mixing occasionally. Add the remaining ingredients and cook 5 minutes longer. Serve warm or chilled.

Zone info: 4 servings at 1.25 carb blocks, 4.3 fat blocks.




Salsa Verde Breakfast

A quick one serving breakfast made from leftovers!

Time: 7-8 minutes

5 oz leftover chicken, pork, or beef
1 Tbsp olive oil
4 chopped green onions (~3/4 cup)
one 7 oz. can of Salsa Verde (Mexican Green Picante - I used Herdez)
1 clove of crushed garlic
1/4 tsp cumin
1/2 cup chopped cilantro
fresh ground pepper to taste

Heat the oil in a skillet over medium heat. Add the onions, then sauté for 3-4 minutes until they begin to soften. Add the remaining ingredients except the cilantro and pepper, and mix well. Cook for 2-3 minutes more, then serve topped with the pepper and cilantro.

Zone info: One serving at 2 carb blocks, 5 protein blocks, 9 fat blocks (adjust the protein and olive oil to meet your specific requirements).