Tag Archives: ground beef

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Welcome the new recipe category, Appetizers!

Do you miss jalapeno poppers? Can't tolerate jalapeno peppers and/or don't do dairy? I imagine many folks coming to GAPS with serious digestive woes cannot eat hot peppers and they may have never tasted one of these gastronomical delights. I don't tolerate cheese, even though certain kinds are GAPS legal and I miss being able to have jalapeno poppers on occasion.

When I was given a bag of mini bell peppers, I decided to try making dairy-free poppers sans the spicy peppers. These are so juicy and delicious, my mouth waters just sharing the recipe with you.

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Slice across the top of the bell pepper, removing the top and stem. Reserve the top as you will need it next. Remove the core and seeds.

The tops should have a small ring of bell pepper. Remove this ring from the stem and cut into finely diced pieces of bell pepper. As you can see in the photo below I've cut around the stems. You should be able to harvest about 2 Tablespoons of bell pepper from the rings.

Mini Bell Peppers, Tops Removed, Cored and Seeded

Mix all ingredients together in a small bowl.

Stuff each pepper carefully, being sure to press the meat all the way down to the bottom. Do not to stuff them too hard as you can accidentally split the pepper.

Wrap each pepper with a full slice of bacon. Use wooden toothpicks to secure each end of the bacon.

Bacon Wrapped Mini Bell Peppers

Place on a cookie sheet with a rack.

Preheat oven to 375°F.

Place cookie sheet on the center rack of your oven.

Bake 20-25 minutes. At that time, if the bacon is not done to your liking, leave the cookie sheet where it is on the center rack and turn on the broiler.

Check in 1 minute intervals until the bacon is browned appropriately. You might wish to set a timer to alert you to check frequently. When done on one side, turn to the other side using a pair of tongs.

For optimum enjoyment and flavor, allow to cool until they are just warm to the touch. Eat as you would an ice cream cone, biting into the top first.

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Recipe: Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
  • 8 mini bell peppers (preferably elongated and thin like jalapeno peppers)
  • 8 slices of thick bacon
  • 6 ounces (3/4 cup) 80% lean hamburger
  • 1 Tablespoon onion, diced fine
  • 1 egg yolk
  • finely diced bell pepper (removed from around the stems)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons almond flour [affiliate link] (or finely ground almonds)
  • 16 wooden toothpicks
Instructions
  1. Slice across the top of the bell pepper, removing the top and stem. Reserve the top as you will need it next. Remove the core and seeds.
  2. The tops should have a small ring of bell pepper. Remove this ring from the stem and cut into finely diced pieces of bell pepper. You should be able to harvest about 2 Tablespoons of bell pepper from the rings.
  3. Mix all ingredients together in a small bowl.
  4. Stuff each pepper carefully, being sure to press the meat all the way down to the bottom. Do not to stuff them too hard as you can accidentally split the pepper.
  5. Wrap each pepper with a full slice of bacon. Use wooden toothpicks to secure each end of the bacon.
  6. Place on a cookie sheet with a rack.
  7. Preheat oven to 375°F.
  8. Place cookie sheet on the center rack of your oven.
  9. Bake 20-25 minutes. At that time, if the bacon is not done to your liking, leave the cookie sheet where it is on the center rack and turn on the broiler.
  10. Check in 1 minute intervals until the bacon is browned appropriately. You might wish to set a timer to alert you to check frequently. When done on one side, turn to the other side using a pair of tongs.
Notes
For optimum enjoyment and flavor, allow to cool until they are just warm to the touch. Eat as you would an ice cream cone, biting into the top first.

 

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One slice of Shepherd's Pie

Shepherd’s Pie GAPS Legal, Dairy-Free, No Potatoes

One slice of Shepherd's Pie

This Shepherd's Pie tastes very much like the comfort food of my childhood, yet is GAPS legal since it contains no potatoes. It is also dairy-free, feel free to top with some GAPS legal cheese if you so desire.

Shepherd's Pie GAPS Legal, Dairy-Free, No Potatoes

Begin steaming the cauliflower, it will take about 20 minutes to become fork tender. Be sure to steam the cauliflower well above the level of the water. This is very important as you do not want the cauliflower to be waterlogged.

Melt 2 Tablespoons fat in a skillet. Add in onion and saute for 2-3 minutes. Add ground beef and crushed garlic. Add in green onions. Cook the ground beef until it is completely done and minced into small pieces. Add salt and pepper. If there is excess fat, drain and reserve for later use.

While the ground beef is cooking, cook green beans until tender. Chop in pieces 1/2″ to 1-1/2″ in length.

When tender, remove the cauliflower and place in a food processor. Add in four tablespoons of fat – you may use the fat leftover from the hamburger, or other healthy fat and process until smooth. Add in two eggs and blend thoroughly.

Preheat oven to 350°F. Grease a 9×12 casserole dish.

Remove one cup of the blended cauliflower and egg mixture, beat the last egg and mix into the 1 cup of cauliflower.

Spread this one cup of cauliflower on the bottom of the casserole dish. Spread on top of this the hamburger, layer on the green beans. Finally drop blobs of the cauliflower and egg mixture to the top and spread around carefully until the top is completely covered.

Bake for 30 minutes. You will find a printable recipe at the bottom.

Also, stay tuned for a surprise use for this recipe if you have any leftovers. 🙂

Bottom Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Top Layer of the Shepherd's Pie

Top Layer of the Shepherd's Pie

Shepherd's Pie Before Going Into the Oven

Shepherd's Pie

Shepherd's Pie

Recipe: Shepherd's Pie GAPS Legal Dairy Free No Potatoes
Author: 
Recipe type: Main Dish, Hearty Meal
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Shepherd's Pie tastes very much like the comfort food of my childhood, yet is GAPS legal since it contains no potatoes. It is also dairy-free, feel free to top with some GAPS legal cheese if you so desire.
Ingredients
  • 6 Tablespoons of your favorite healthy fat, divided use
  • ½ cup onion, chopped
  • 1-1/2 pounds ground beef
  • 3 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ t. pepper
  • 3 green onions, sliced, optional
  • 4 cups (about 2 heads) cauliflower
  • 4 cups green beans, ½" to 1-1/2" in length
  • 3 eggs
Instructions
  1. Begin steaming the cauliflower, it will take about 20 minutes to become fork tender. Be sure to steam the cauliflower well above the level of the water. This is very important as you do not want the cauliflower to be waterlogged.
  2. Melt 2 Tablespoons fat in a skillet.
  3. Add in onion and saute for 2-3 minutes.
  4. Add ground beef and crushed garlic.
  5. Add in green onions. Cook the ground beef until it is completely done and minced into small pieces.
  6. Add salt and pepper.
  7. If there is excess fat, drain and reserve for later use.
  8. While the ground beef is cooking, cook green beans until tender.
  9. When done, remove the cauliflower from the pan and allow to cool about 5 minutes.
  10. While still hot, place in a food processor.
  11. Add in four tablespoons of fat - you may use the fat leftover from the hamburger, or other healthy fat and process until smooth.
  12. Add in two eggs and blend thoroughly.
  13. Preheat oven to 350°F.
  14. Liberally grease a 9x12 casserole dish.
  15. Remove one cup of the blended cauliflower and egg mixture, beat the last egg and mix into the 1 cup of cauliflower.
  16. Spread this one cup of cauliflower on the bottom of the casserole dish. Ladle on the hamburger, layer on the green beans. Finally drop blobs of the cauliflower and egg mixture on top and spread around carefully until the top is completely covered.
  17. Bake for 30 minutes.

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter SoupsI

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Slice of Baked Meatloaf

Spicy Meatloaf – Gluten Free Grain Free GAPS Legal

I'm always on the lookout for the perfect meatloaf recipe, and I think I've found it time and again, only to realize there's yet another tweak to try. Here's my latest version.

 

Slice of Baked Meatloaf

Spicy Meatloaf

Topping

  • 10 T. tomato paste
  • 2 T. honey [affiliate link]
  • 1/2 t. sea salt
  • 1 T. chili powder
  • 1/2 cup and 3 T. beef stock

Prepare all the meatloaf ingredients and mix together. Butter a large casserole dish and press the meatloaf into the pan with at least an inch around the sides. The meatloaf should be the same height across the entirety so that it cooks evenly. Spread the topping on top. Bake at 350°F for one hour. You will find a printable recipe below the photos.

Here are photos of the ingredients: mushrooms, green and red bell pepper, farm fresh eggs, onions [affiliate link] and garlic.

Meatloaf Ingredients

Tomato paste, chili powder, sea salt, pepper, carrots, almond flour and zucchini squash.

Meatloaf Ingredients

Hamburger, the star ingredient!

Meatloaf Ingredients

Here is a photo of all the ingredients in one bowl together. I had to move them into a different, larger bowl in order to mix together properly. I find it is easiest to mix just using my hands!

Meatloaf Ingredients

Here is the meatloaf formed into the pan.

Meatloaf Before Going Into the Oven

Here is the meatloaf with the tomato paste topping.

Meatloaf with Sauce on Top Before Going Into Oven

I was very pleased with this version, although I think I should have added more salt to the meatloaf. Also, the ground beef was too lean. It was very tasty and delicious though.

Let me know if you get a chance to try it!

 

5.0 from 2 reviews
Spicy Meatloaf - Gluten Free Grain Free GAPS Legal
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 pounds ground beef (85% lean)
  • ½ cup almond flour
  • 3 eggs
  • 1 T. chili powder (I used hot, you can use mild)
  • 1 t. black pepper
  • 1 t. sea salt
  • 2 medium carrots, shredded
  • 2 medium zucchini squash, shredded
  • 1 large red bell pepper, seeded, cored and diced
  • 1 large green bell pepper, seeded, cored and diced
  • 1 medium (2-1/2" diameter) onion, chopped
  • 9 medium mushrooms, coarsely chopped
  • 3 cloves garlic, chopped
  • 6 T. tomato paste
  • Topping
  • 10 T. tomato paste
  • 2 T. honey
  • ½ t. sea salt
  • 1 T. chili powder
  • ½ cup and 3 T. beef stock
Instructions
  1. Prepare all the meatloaf ingredients and mix together.
  2. Butter a large casserole dish and press the meatloaf into the pan with at least an inch around the sides.
  3. The meatloaf should be the same height across the entirety so that it cooks evenly.
  4. Spread the topping on top.
  5. Bake at 350°F for one hour.
Nutrition Information
Serving size: 1 Calories: 433 Fat: 24 Carbohydrates: 19 Fiber: 4 Protein: 37

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Hamburger with Lettuce Bun GAPS Style

Yummy Hamburgers GAPS Legal Style

Hamburger with Lettuce Bun GAPS Style

This burger was so amazingly delicious that I had one for lunch and one for dinner (yesterday). I've been buying ground beef from Costco and it is the best tasting hamburger I have had for awhile. I have always preferred freshly ground meat, and always avoid buying that yucky prepackaged ground beef that seems tough and has an off taste. Plus it always looks like it has too many sinewy pieces which are usually tough and harder to chew.

Anyway… I was really craving a burger, and I'd bought some grapeseed oil from Costco, too. And, I had a bottle of walnut oil from a food box donation.

So, I made some mayonnaise, following this Homemade Mayonnaise recipe from Nourished and Nurtured

I have tried in the past to make mayonnaise using only egg yolks… as it just didn't seem right to use raw egg white in mayonnaise. And I had some phenomenal beginner's luck the first time. Unfortunately, subsequent attempts did not work out so well. Except for the Avocado Mayonnaise. That always works out great.

But the author of this blog, Sarah Smith, says in this post, “I started making homemade mayonnaise about 6 months ago, and now I wonder what took me so long! It is delicious and super easy to make…” and that inspired me to try again.

I followed her recipe almost exactly, I even used the egg whites, except I used different kinds of oil:

The result was a delicious mayonnaise. It was slightly green due to the grapeseed oil, but nonetheless very creamy and delicious.

Homemade Mayonnaise Using Walnut, Olive and Grapeseed Oils

Okay, so on to the burger!

I heated a skillet on medium heat with some fat in it, and added in one half of an onion sliced, and three large mushrooms sliced. I put in about 1/4 cup of water, placed a lid on the skillet and turned my timer on for 10 minutes. Listen to the sounds your skillet is making… if the sounds grow louder, it could mean the water has cooked out and your veggies are frying in the fat. This is perfectly okay, but they could start to burn and there is nothing more disappointing than starting to make dinner only to burn it by not paying attention to what's happening.

While the onion and mushrooms were cooking, I formed a small patty from the hamburger, I made a small, thin patty, using I would say 3 ounces of ground beef. I removed two leaves of iceberg lettuce from the head. I rinsed the lettuce and dried it.

Check the onions [affiliate link] and mushrooms, when the onions look transparent, they are done, but you can leave them in the pan. Spread them to the sides and nestle the raw ground beef in the middle. Replace the lid and allow to cook a few minutes, turn and cook another few minutes. Be sure to stir the veggies so they don't stick and burn.

Place the lettuce on a plate, dollop a tablespoon or what the heck, dollop two tablespoons onto the lettuce. Nestle the hamburger onto the mayonnaise, and spoon the mushrooms and onions on top.

Salt to taste.

The way to eat a hamburger with a lettuce bun like this is to just start at one side and fold over the lettuce onto the burger where you are planning to take a bite. Go about the entire burger in this manner… fold over the leaf of lettuce where you next plan to take a bite.

Yummy goodness.

Recipe: Yummy Hamburgers GAPS Legal Style
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 1 svg
 
Ingredients
  • Hamburger:
  • 3 oz. hamburger
  • ½ onion, sliced
  • 3 large mushrooms, sliced
  • ¼ cup water
  • 2 large lettuce leaves, washed
  • Homemade mayonnaise
Instructions
  1. Heat a skillet on medium heat with some fat in it, and add in one half of an onion sliced, and three large mushrooms sliced.
  2. Put in about ¼ cup of water, placed a lid on the skillet and turn timer on for 10 minutes. Listen to the sounds your skillet is making... if the sounds grow louder, it could mean the water has cooked out and your veggies are frying in the fat and more water is needed.
  3. Check the onions and mushrooms, when the onions look transparent, they are done, but you can leave them in the pan.
  4. Spread them to the sides and nestle the raw ground beef molded into a patty in the middle. Replace the lid and allow to cook a few minutes, turn and cook another few minutes.
  5. Be sure to stir the veggies so they don't stick and burn.
  6. Place the lettuce on a plate, dollop a tablespoon or what the heck, dollop two tablespoons onto the lettuce.
  7. Nestle the hamburger onto the mayonnaise, and spoon the mushrooms and onions on top.
  8. Salt to taste.

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Meat Loaf Burgers

Meat Loaf Burgers

Meat Loaf Burgers

I have never been much of a fan of meatloaf for most of my life. I did once have meatloaf at a potluck that was fabulous, and I've tried lots of different recipes trying to duplicate that one. One of the things I really dislike is meatloaf with a rubbery texture. Over the years, I learned in order to avoid that rubbery texture, it was necessary to use bread crumbs, or oatmeal. Well, of course with GAPS, those items are not legal, so I decided to try my main substitute for baked goods, almond flour [affiliate link].

And with this addition, I've learned to make these burgers that taste much like that meatloaf I had many years ago. Here is my recipe.

Meat Loaf Burgers

  • 1 pound ground beef
  • 1/2 cup onions [affiliate link] chopped finely
  • 1/2 cup green bell peppers chopped finely
  • 1 whole egg
  • 3 tablespoons Prunotto Organic Tomato Puree
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup almond flour
  • 2 tablespoons butter or your favorite GAPS legal fat

Mix all ingredients together. Form into patties. Melt butter in a cast iron skillet until bubbly. Cook burgers on one side for 10 minutes at medium low heat. On my stove 5 is medium, so I cook these on 4. Flip and cook for 10-15 minutes until done. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.

I served these with steamed cabbage and a red sauce (think spaghetti substitute).

Makes 8 patties.

 

Recipe: Meat Loaf Burgers
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
A burger that tastes much like the meatloaf I used to eat before the GAPS diet, but this is GAPS legal.
Ingredients
  • 1 pound ground beef
  • ½ cup onions chopped finely
  • ½ cup green bell peppers chopped finely
  • 1 whole egg
  • 3 tablespoons Prunotto Organic Tomato Puree
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup almond flour
  • 2 tablespoons butter or your favorite GAPS legal fat
Instructions
  1. Mix all ingredients together.
  2. Form into patties.
  3. Melt butter in a cast iron skillet until bubbly.
  4. Cook burgers on one side for 10 minutes at medium low heat.
  5. Flip and cook for 10-15 minutes until done.
  6. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Red Pepper and Cabbage Ground Beef Stroganoff (No Noodles!)

Red Bell Pepper and Cabbage StroganoffI just love the colorful presentation of vegetables in this dish, I've made it twice so far. I would say this amount would serve four light eaters, but if you are hefty eaters, maybe only two.

I loved this dish with cayenne, I put in 1/4 teaspoon. If you don't like “hot” don't use the cayenne, and please test with a light sprinkle first if you do want to try it.

I thought this dish was similar to noodle casserole dishes I've made in years past. The wide cut cabbage reminded me of egg noodles. I know cabbage isn't noodles, but I sometimes miss having the mouth feel of wide egg noodles, so this was a nice substitute.

It is quite delicious and I believe you'll agree.

Red Pepper and Cabbage Stroganoff

1 pound of zucchini squash
2 T. butter, ghee or coconut oil [affiliate link]
1/2 cup chopped onion
1 large red bell pepper, chopped into 1/2″ to 3/4″ pieces
1 pound of hamburger
4 cloves [affiliate link] of garlic, chopped or minced
1 pound of cabbage sliced into 1″ thick wedges
1/4 teaspoon cayenne, optional

Quarter the zucchini squash length-wise, then slice about 1/4″ thick. Place a steamer into a pan large enough to hold the squash. Put water in the bottom and put the zucchini into the steamer. Allow to steam until fork tender (mine took 20 minutes).

Melt the butter, ghee or coconut oil in a pan. Add the chopped onion and red bell pepper. Saute until onion begins to turn transparent, about five minutes. Add the hamburger and cook until it is no longer pink. Add the garlic, and the pound of cabbage. Pour in 1/2 cup of water, cover and cook for twenty minutes.

When the vegetables are all transparent or fork tender, mix together in a bowl.

Recipe: Red Pepper and Cabbage Stroganoff
Author: 
Recipe type: Main Dish
Cuisine: American Vegetable Stroganoff
Serves: 4
 
I thought this dish was similar to noodle casserole dishes I've made in the past since the widely sliced cabbage was similar to wide egg noodles.
Ingredients
  • 1 pound of zucchini squash
  • 2 T. butter, ghee or coconut oil
  • ½ cup chopped onion
  • 1 large red bell pepper, chopped into ½" to ¾" pieces
  • 1 pound of hamburger
  • 4 cloves of garlic, chopped or minced
  • 1 pound of cabbage sliced into 1" thick wedges
  • ¼ teaspoon cayenne, optional
Instructions
  1. Quarter the zucchini squash length-wise, then slice about ¼" thick. Place a steamer into a pan large enough to hold the squash. Put water in the bottom and put the zucchini into the steamer. Allow to steam until fork tender (about 20 minutes).
  2. Melt the butter, ghee or coconut oil in a pan. Add the chopped onion and red bell pepper. Saute until onion begins to turn transparent, about five minutes. Add the hamburger and cook until it is no longer pink. Add the garlic and cabbage. Pour in ½ cup of water, cover and cook for 20 minutes.
  3. When the vegetables are all transparent or fork tender, mix together in a bowl.
Notes
I would say this amount would serve four light eaters, but if you are hefty eaters, maybe only two people.

I loved this dish with cayenne, I put in ¼ teaspoon, but I think my cayenne is a little old because it doesn't taste very hot lately. If you don't like "hot" don't use the cayenne, and please test with a light sprinkle first if you do want to try it.

 

Let me know if you try this dish!

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.