Beef Larb Salad

These are fun, easy, and absolutely delicious. Even my kids will eat them - in fact, they gobble them up! Double or triple the recipe for more than one hungry person.

Beef Larb Salad:

Ingredients:

1 pound ground beef

1 t sea salt

1 t garlic powder

1 t ginger powder

2 scallions (green onions), sliced, both white and green parts

juice and zest of one large lime

2 T fish sauce

2 T low sodium/ wheat-free tamari OR Braggs liquid aminos

2 T rice vinegar

1/2 Cup chopped fresh cilantro, mint, and basil (thai basil or regular)

For serving: julienned English cucumber (skinny cucumber with thin skin, wrapped in plastic).

Directions:

Brown the beef in a cast-iron pan with the ginger, garlic, and sea salt until cooked through. Turn the heat down and stir in the sliced scallions, tamari, fish sauce, rice vinegar, and lime juice and zest, and warm through. Sprinkle some of the herbs on top to serve, and plate the remaining herbs, and cucumber on the side. Serve the beef larb in bowls, topped with cucumbers and herbs, and enjoy!

Chicken Kebabs with Lemon-Yogurt Sauce

I grilled these up for some friends last night, and multiple people told me it was the best meal they’d had in months. The kebabs and yogurt sauce can be made in advance, so all you have to do is grill them up and serve!

Kebabs:

4 pounds boneless skinless chicken breast, cut into 40 2-inch chunks

2 sweet potatoes, cut into large slices

4 zucchinis, cut into large chunks

1 pineapple, cut into large chunks

Marinade:

1 Cup sour cream

1 t garlic powder

2 Tablespoons Herb de Provence, dried (or 4 Tablespoons fresh herbs)

zest and juice from 2 lemons

1 Tablespoon sea salt

Yogurt Sauce:

3 Cups Plain Greek yogurt

juice of 1 lemon

1 t garlic powder

salt to taste

1 onion powder

Optional sides:

Mixed Greek olives, pitted

feta cheese, crumbled

Instructions:

Whisk the marinade ingredients in a small bowl and pour 2/3 of it over the chicken to marinade for 30 minutes. Also soak the wooden kebab sticks in water for 30 minutues so they don’t catch fire on the grill.

The other 1/3 of the marinade can be poured over the “veggies” after the kebabs are prepared. I like to position the potato and chicken toward the middle of the kebab since the middle of the grill is often the hottest and these parts need to cook more.

To prepare the yogurt sauce, combine all ingredients in a medium bowl and whisk. Serve the yogurt sauce as a dip for the kebabs, with feta cheese and olives sprinkled on top! Enjoy!

Bobotie (Curry Beef Custard)

This is one of my favorite dishes. Its from South Africa and is quite popular there. It’s a unique combination of flavors, but it’s magical how they all come together. It’s also easy enough for a quite and hearty weeknight dinner. Sometimes it is dressed up for weekends or holidays by cooking it in a hollowed-out pumpkin!

Ingredients:

2 pounds ground beef, preferably grass-fed

1 T beef tallow or butter

2 t sea salt

2 T nightshade-free curry powder (2 t ceylon cinnamon, 2 t turmeric, 2 t ground ginger)

2 t garlic powder

1 t onion powder

8 eggs

1 can coconut milk or 2 C raw milk

1/4 C raisins

1/4 C chopped apricots

2 apples, peeled, cored and chopped

Optional: 5 bay leaves

Preheat oven to 350. Saute ground beef, tallow or butter, and salt, and break it up until well cooked. Add all spices and turn off the heat. It should be a little too salty at this point, as the custard will absorb the saltiness. Combine eggs and milk/coconut milk with an immersion blender or regular blender until well mixed, and pour it into the beef/spice mixture. Stir well, adding the raisins, apricots, and chopped apple. Lay the bay leaves on top in a decorative pattern. Bake (in a cast iron pan, dutch oven, glass baking dish, or hollowed pumpkin!) in the oven for 20 minutes or until a knife comes out clean. Do not overcook. Serve warm.

Taco Meat for Burrito Bowls

Taco Tuesday! Pile on top of shredded lettuce with your toppings of choice: sour cream, shredded cheese, diced avocado, cucumber, olives, and lime juice.

Ingredients

Per pound ground beef: (I like to make 1 pound per person and there will likely be leftovers)

1 teaspoon paprika, if tolerated

1/2 teaspoon ground cumin, if tolerated

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 - 1 teaspoon sea salt

Instructions:

Brown the ground beef in a cast iron skillet with a teaspoon of bacon fat per pound of beef. When it’s cooked halfway through, add the seasonings and stir well, breaking up the beef and salting to taste.

Chimichurri

Next to herb garlic butter, this is my favorite topping for steak. I like to double the raw garlic and cayenne if I feel a cold coming on, but then my kids think it’s too spicy and won’t eat it. Although, that just leaves more for me!

Ingredients:

I large bunch fresh flat-leaf parsley, stems removed

1 large bunch fresh cilantro, stems removed

juice of one lime

2 T red wine vinegar

2 T finely chopped oregano

dash cayenne

dash cumin

sea salt and pepper

1/2 C melted butter

Directions:

Place all ingredients except olive oil into a food processor. If you don’t have one, an immersion blender works or you can fine chop the herbs and stir in all other ingredients. While machine is running, drizzle in the melted butter in a thin stream to emulsify. Add more salt and pepper to taste.

Egg Custard

A super easy and delicious dessert. Can also be made into a pie, using an coconut flour crust and topped with whipped cream.

Ingredients:

4 eggs

2 C heavy whipping cream, half and half, OR milk

1/3 C raw honey OR 30 drops Nunaturals liquid vanilla stevia

pinch salt

couple dashes of nutmeg, preferably fresh ground

Directions:

Preheat oven to 350 degrees. Mix all ingredients using a whisk or immersion blender. Pour into custard cups placed into a glass baking dish and add warm water to fill the baking dish halfway, this is called a “bain marie” or water bath, and helps the eggs to cook slowly and not scramble. Bake in the oven for 15-20 minutes or until a toothpick comes out clean.

🍓 Creamy Panna Cotta with Fresh Berries

Light, luscious, and melt-in-your-mouth dreamy.

This might be my all-time favorite dessert. It’s simple, elegant, and deeply satisfying. Gently sweetened with honey or maple, infused with vanilla, and topped with juicy, fresh berries, this gelled milk dessert delivers all the indulgence with none of the heaviness. Think: protein + calcium + collagen support wrapped up in a summer treat. ☀️

Perfect for warm days, easy on digestion, and totally pro-metabolic.

✨ Ingredients (Serves 4):

• 2 cups skimmed raw milk (or any high-quality milk you tolerate)

• 1 packet unflavored powdered gelatin (about 2 ½ tsp)

• 3 Tbsp honey or 5 Tbsp maple syrup

• ½ tsp vanilla extract

• Pinch of salt

• 1 cup fresh berries – raspberries or sliced strawberries are divine

🥄 Directions:

1. Bloom the gelatin: Pour 1 cup of the milk into a small saucepan. Sprinkle the gelatin evenly over the surface and let it sit for 3–5 minutes to hydrate.

2. Warm and dissolve: Add honey or maple, vanilla, and salt. Stir gently over medium heat until the mixture is steaming (but not boiling) and the gelatin is fully dissolved.

3. Add cold milk: Remove from heat and stir in the second cup of cold milk to cool the mixture down.

4. Chill and set: Pour into custard cups, ramekins, or wine glasses. Chill in the fridge until set—about 1 to 2 hours.

5. Top and serve: Spoon fresh berries on top right before serving. Optional: drizzle with extra honey for shine and sweetness.

🌿 Tips & Variations:

• Want a creamier version? Swap half the milk for raw cream or use whole milk.

• Add lemon zest or lavender to the milk while heating for an herbal twist.

• This pairs beautifully with herbal tea or a small square of dark chocolate for a dreamy after-dinner moment.

Keto Sushi Handrolls

This is one of my favorite meals. Adding seafood to our diets is essential, and I highly recommend wild caught seafood whenever possible to minimize toxins and maximize nutrients. Seafood has long-chain fats that cannot be found in any other food, including DHA and EPA, and is also rich in omega-3 fatty acids, vitamins D and B2 (riboflavin), as well as calcium, phosphorus, iron, zinc, iodine, magnesium, and potassium. Seaweed paper (called nori) is also highly nutritous, containing as much protein as some meat, as well as high levels of iodine, an essential mineral.

Keto Salmon Handrolls:

1 lb wild salmon, seasoned with ground ginger and soy sauce, and sauteed in butter until medium rare

a few ounces of salmon roe (fish eggs), optional

1 package nori (seaweed paper)

1 hothouse cucumber, julienned

1 carrot, grated fine, optional

1 red or yellow bell pepper, julienned

2 ripe avocados, julienned or sliced fine

4 scallions, sliced fine

one jar of pickled ginger

wasabi

tamari (gluten-free soy sauce)

Instructions:

Take a nori seaweed wrap and lay a slice of salmon down diagonally, adding your desired julienned vegetables and toppings, and roll up, pinching the bottom and adding roe, tamari, and wasabi to the top. Enjoy, with bites of ginger before and after!

Barbacoa Beef (Instapot)

My family eats this for dinner about once a week, it’s our main staple. I can’t get my kids to eat plain pot roast because they think it’s too boring, but they inhale my Barbacoa Beef on “taco salad night”. Hope your family loves it too! (This recipe can be easily doubled or tripled and makes great leftovers, too.)

Barbacoa Beef (Instapot)

Ingredients:

2 T butter

2 lb beef chuck roast

1 C beef broth

Juice of one lime

1 T apple cider vinegar

1 T tomato paste, optional

1 T chili powder, optional

1/2 t cumin

2 t oregano

1 T sea salt

1 t garlic powder

1 t onion powder

Instructions:

1.     Cut beef into large chunks. Either place on a cookie sheet, salted, under the broiler, flipping once, until brown; or saute in the Instapot with the butter until all sides are browned and then press cancel.

2.     Combine lime juice, vinegar, tomato paste, cumin, oregano, garlic powder, onion powder, and salt in a lidded mason jar and shake.

3.     Add the mixture to the Instapot with the browned beef.

4.     Secure the lid on the Instapot, closing the pressure valve. Press the “manual” button and set the timer to 30 minutes. Afterword, allow the pressure to naturally release for at least 20 minutes, releasing the pressure valve at this time if it hasn’t released on its own yet. Remove the lid, transfer the beef chunks to a bowl, and shred the barbacoa beef with two large forks, stirring in enough of the remaining liquid/fat so that the beef is saturated and moist.

5.     Serve the barbacoa beef in bowls with various toppings of your choice: shredded lettuce, sliced olives, sour cream and cheese, chopped avocado, lime juice, etc.