Steak and Blueberry Salad

Steak and Blueberry Salad
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I can’t get enough of salads on summer days, so I’m always looking for new taste combinations and ways to pair protein with antioxidant rich fruits.

In this summer salad, cooked steak provides substance, while the sun-dried tomatoes and blueberries compete for attention, creating a taste sensation that’s both hunger satisfying and delightful!

INGREDIENTS

1/2 pound cooked steak, warmed and cut into thin strips
1 cup mixed greens of your choice
1/8 cup sun-dried tomatoes
1/8 cup blueberries
1/8 cup balsamic vinegar for dressing

RECIPE

On a dinner plate, lay the steak strips out to form the bed of the dish.
Top with the greens and then decorate with sun-dried tomatoes and blueberries.
Finish with a drizzle of balsamic vinegar and enjoy while the steak is still warm.

Here’s to simple yet decadent salad dishes!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Sweet Potato Shepherd’s Pie

Sweet Potato Sheperd's Pie
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Shepherd’s Pie was always a favorite of mine growing up.

I have fond memories of devouring spoonfuls with my Grandmother, followed by a lazy evening watching old comedies or attempting to complete crossword puzzles. We were like two little old ladies! It was fabulous.

Years later, I have finally recreated my Gran’s wonderful recipe and made it Paleo, substituting the white potatoes with sweet potatoes, and the peas with broccoli florets.

I hope you enjoy it as much as I do…

INGREDIENTS

2 large sweet potatoes or yams
1 teaspoon coconut oil or beef tallow
1 pound grass-fed, ground beef
1 teaspoon oregano
1 teaspoon onion powder
1 tablespoon crushed garlic
1/2 cup sun-dried tomatoes, sliced
1/4 cup grass-fed butter
Salt for seasoning
1/2 cup broccoli, chopped into pea-size florets

RECIPE

Pre-heat the oven to 400 degrees F.
Peel and slice the sweet potatoes and put them on to boil or steam.
In a large saucepan, melt the coconut oil over medium heat.
Add the ground beef to the saucepan and cook until evenly browned.
Sprinkle the meat with the oregano and onion powder, then add the garlic and sun-dried tomatoes and stir.
Drain the sweet potatoes after about 20 minutes, or once fully cooked and soft.
In a medium mixing bowl, mash the sweet potatoes with the butter and add salt to taste.
Then, in an 8 x 10-inch oven-safe dish, pour the meat mixture evenly across the bottom and then top with the raw broccoli florets.
Layer the sweet potato mash on top of the broccoli.
Place the dish in the oven and bake for about 20 minutes.
Remove from the oven, serve and enjoy it while it’s hot!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Mediterranean Steak Salad

Steak and Olive Salad
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Eating adequate amounts of salad greens can be a challenge as the winter approaches and hot dishes such as soups and stews become so much more appealing. Salad greens provide your body with a number of nutrients, such as fiber, iron, magnesium and Vitamin K, and contribute to overall health.

http://theitworksway.blogspot.com/2011/07/gods-good-greens.html

To make salads more appealing during the cooler months, try adding cooked, warm proteins and vegetables as toppings.

In this recipe, the salty taste of marinated black olives, combined with the subtly sweet taste of sun-dried tomatoes and the tenderness of marinated steak, forms a salad combination that transports you to the Mediterranean.

INGREDIENTS

1 tablespoon coconut oil
1/4 pound steak, cut into thin strips
5 whole, marinated, pitted black olives
1/8 cup sun-dried tomatoes, sliced
1 cup fresh salad greens of your choice
3 slices of tomato, sliced down the middle

RECIPE

Melt the coconut oil over medium heat.
Add the steak strips and cook for about 3 minutes, turning midway so that both sides of the strips brown.
Add the olives and sun-dried tomatoes and continue to cook for another 2-4 minutes, until the steak is cooked to your liking.
On a dinner plate, spread out the salad greens and tomato slices.
Top the greens with the steak, olive and sun-dried tomato mix and enjoy while the meat is warm.

Note: There is no real need for dressing as the juice of the marinated olives blends with the coconut oil to form a dressing of its own that is slightly salty and oh-so sultry! But, should you desire more moisture, simply drizzle a little olive oil over the salad before serving.

Enjoy your taste of the Med,

Camilla Carboni

@camillacarboni | camillacarboni.com

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