Moroccan Stew with Yams

Time: 1 hour 15 minutes

• 2 Tbsp. butter (or coconut oil, tallow)
• 1 medium onion, chopped
• 2/3 lbs. diced beef or lamb
• 1 1/2 cups chopped dried apricots
• 1/2 cup chopped dates
• 2 cups chicken or beef broth
• 1 cup orange juice
• 6 cups diced sweet potatoes
• 2 tsp. cinnamon
• 1 tsp. cumin
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1/4 tsp. garam masala
• salt and pepper to taste

Chop the onion, dried fruits, meat, and sweet potatoes. Combine all of the spices in a small dish and mix well. Heat the butter in a large saucepan and sauté the onions for about 3 minutes, until they become translucent. Add the spices and stir. One minute later, add the meat and sauté until browned on all sides.

Add the broth and orange juice and bring to a boil. Add the dates, apricots, and diced sweet potatoes, then reduce to a simmer. Simmer for around 30 minutes, or until the sweet potatoes are soft.

Nutrition info: 4 servings at 82g carb, 18g prot, 18g fat.




Sweet Potato Frittata

Time: 30 minutes

• 3/4 cup grated sweet potato
• grass-fed butter
• 5 eggs
• 1/2 Tbsp. onion powder
• 1/2 Tbsp. garlic powder
• sea salt & pepper to taste

Pre-heat the oven to 350 degrees, then peel and grate the sweet potato. Grease a pie tin or baking dish with the butter, then press the grated sweet potato into the bottom and edges, making a crust. Bake for 15 minutes, then turn up the heat to broil until the edges begin to brown. Remove and drop the heat back to 350 degrees.

Meanwhile, crack and beat the eggs in a bowl. Add the seasonings, then pour into the baked crust once it's done. Return to the oven for about 10 more minutes. Allow it to cool, then slice and serve.

Think of this as a base recipe. You can make all sorts of different combinations, adding cheese, leftover meat, veggies, etc.

Nutritional info: 3 servings at 4g carb, 12g prot, 10g fat.


Hearty Curry

Time: 30 minutes

• 3 Tbsp. tallow or coconut oil
• 2 cups chopped cabbage
• 1 chopped onion
• 1 lb. grass-fed ground beef
• 1 1/2 Tbsp. red curry paste
• 1 can coconut milk
• 1 can pumpkin
• 2 cups pre-cooked rice
• salt and pepper to taste

Add 2 Tbsp. tallow to a skillet over medium. Sauté the onion for about 3 minutes, then add the cabbage. Sauté for 5 minutes or until soft. Add the meat and brown, stirring often.

Meanwhile, heat the rest of the oil in a saucepan. Add the curry paste (use more or less depending on how spicy you want it to be) and stir, then add the coconut milk and mix well. Add to the meat/veggie skillet and mix; then add in the pumpkin and rice. Allow to simmer for five to 10 minutes, mixing well.

Nutritional info: 4 servings at 39g carb, 25g prot, 40g fat.


Sweet Potato & Pomegranate Salad

Time: 25 minutes

• 1 sweet potato, peeled and diced finely
• coconut oil
• 1 bunch arugula or other greens mix
• 1/2 cup pomegranate seeds

Dressing:
• 4 oz. olive oil
• 2 oz. Balsamic vinegar
• 2 tsp. honey
• 1 pressed garlic clove
• 1/4 tsp. oregano
• 1/4 tsp. salt
• 1/8 tsp. basil
• 1/8 tsp. onion powder

Heat the oven to 425 while you peel and dice the sweet potato. Place a couple of tablespoons of coconut oil in an oven safe skillet and heat up enough to liquefy. Toss the potatoes in the oil until well coated. Place them in the oven and roast for 12 minutes.

Meanwhile, vigorously mix all of the dressing ingredients in a jar. (You’ll have plenty left for later use.) Place the greens on serving plates.

Once the sweet potatoes are done, allow them to cool, then top the greens with them, then finally add the pomegranate. Add dressing to taste.

Nutritional info: 4 servings at 15g carb, ~20g fat.