Cauliflower Thyme Shepherd's Pie {Gluten-free, Low-Carb, Dairy-Free}

Here's a lower carbohydrate version of the more traditional Shepherd's Pie. Cauliflower steamed and blended to a deliciously smooth consistency is a great potato alternative. I bumped up the savory by using grass-fed ground beef and lots of aromatic seasonings. A great option for dinner any time of year, but especially on a chilly Fall or Winter evening. Click over to type2diabetes for the recipe. Enjoy! ...click here for the recipe!

Lettuce-Wrap Burgers and Baked Sweet Potato Fries {Gluten-free, Beef, Grilling}

This is a two-for-one recipe! My hubby's deliciously simple grass-fed beef burgers wrapped in crisp lettuce AND sweet and savory, baked sweet potato fries! You can absolutely add your favorite bun or roll for the burger if you prefer, but crunchy lettuce is a really tasty compliment. Sometimes I just put my burger over a giant green salad and it's wonderful. Click here for Lettuce-Wrap Burgers and here for my Baked Sweet Potato Fries recipe. Enjoy! ...click here for the recipe!

Slow-cooker Beef with Garlic Mashed Turnips {Gluten-free}

This recipe is a great way to transform an inexpensive cut of meat into something tender and delicious. I buy beef stew meat in bulk then divide it into freezer bags in 1 1/2 pounds each and freeze them for later. These mashed turnips pair wonderfully with the meat and they are just like making mashed potatoes, except lower in carbs. Serve some fresh steamed broccoli or a green salad on the side!

Turnips are round root vegetables that are purple and white with green leaves on top, for those who aren't sure. ;-)

Click over to type2diabetes.com to see my recipe.

...click here for the recipe!

Korean Beef with Quinoa {Gluten-free}

My family loves this recipe! They ask me to make it nearly every time we make up our Weekly Menu. It's the perfect combination of sweet and savory! For this recipe, I kept it simple with just beef and quinoa, but typically I add a mound of fresh steamed broccoli alongside as well because that just screams delicious take out to me. This is my go-to when I'm out of ideas. Click over to type2diabetes.com to see my recipe. Try this next time you're craving take out but don't want to leave the house! Enjoy! ...click here for the recipe!

Low-carb Beef Chili {Gluten-free, Slow Cooker}

Tuck this recipe away for a cool fall day. So flavorful and savory after bubbling away in the slow cooker. Serve it up with a fresh cool salad for a delicious dinner combo. Click over to type2diabetes.com to see my recipe. Enjoy!

...click here for the recipe!

Flank Steak Salad with Strawberry Watermelon Salsa {Gluten-free, Salads, Steak}

For those of you who think we only eat poultry (mom). We do enjoy the occasional homemade hamburgers and sometimes steak. Flank steak is pretty lean and if overcooked becomes tough quickly. This was a tasty salad hearty enough for dinner and still light for a warm summer day. The salsa turned out so sweet and flavorful and that with a fresh squeeze of lime, worked great instead of dressing. See my recipe at type2diabetes.com. Enjoy! ...click here for the recipe!

Sweet Potato Chili {Gluten-Free, Slow Cooker}

For those of you on Facebook and Twitter who asked for more Slow Cooker meals...here ya go!  I know I know, this sounds a bit different but trust me it's amazing! I opted to use savory grass-fed ground beef for this because it really bumps up the flavor and the sweet potatoes add just the right amount of sweetness without being too overbearing. Just brown up the meat and throw everything into your slow cooker! Sweet potatoes add fiber, Vitamin A, Vitamin C and a new delicious flavor for chili. By the way, this is the perfect chili recipe for those that have an intolerance to beans! Enjoy it with our Light and Fluffy Gluten-Free Cornbread and a green salad! Click over to type2diabetes.com to see my Sweet Potato Chili recipe and the nutrition facts. Enjoy! ...click here for the recipe!

Steak and Asparagus Tacos with Hot and Sweet Cilantro Sauce

My hubby created this dish tonight and it was delish.  He was inspired by what we had in the fridge, imagine that.  So often when I can't come up with an idea for dinner I just stand and stare in the pantry or fridge or start with a particular item we need to eat up and go from there.  I accidentally bought more asparagus before we'd even eaten what we already had so he came up with these tacos.  We don't eat much beef (as I'm sure you gathered from reading our blog) but every once in awhile we enjoy it.  He sliced the meat up thinly and added a small amount but it was packed with flavor and his hot and sweet cilantro sauce was completely made up and an oh so tasty compliment to the fresh grilled asparagus.  Enjoy!

Recipe: serves 4 (2 tacos each)
Ingredients:
8 medium size tortillas (use gluten free brown rice tortillas for GF)
1 lb Beef top loin steak (New York) thin cut
1 bunch of asparagus
4 scallions
2 tbsp chopped cilantro
1 lime
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp cumin
salt
pepper

Directions:
1. Fire up the grill on medium high heat (we used our cast iron grill pan inside). Clean and break the stems of the asparagus. Clean and trim the roots (tip of white end) from the scallions (leave the rest whole). Place both veggies in a bowl or dish and drizzle with olive oil. Add a pinch of salt and pepper. Add 1/8 tsp of garlic powder. Mix together gently with your hands.  Grill veggies for 5-10 minutes or until faint grill marks appear and they are cooked al dente, set aside and cover.

2. Season both sides of the steaks with a pinch of salt and pepper, 1/4 tsp cumin and 1/8 tsp garlic powder. Rub in to ensure it sticks.  Grill steak about 3 minutes per side or until preferred doneness, set aside and cover.

3. Warm tortillas.  Assemble tacos with a lot of veggies, a little beef and Hot and Sweet Cilantro sauce (recipe below) to taste and serve up with some fresh guacamole and a lime wedge.

Hot and Sweet Cilantro Sauce

Hot and Sweet Cilantro Sauce Recipe:
Ingredients:
1 tbsp unsalted butter
1/4 cup agave nectar
1 tbsp hot sauce (or to taste)
1/4 - 1/2 tsp salt (taste)
1 tsp potato starch (or All Purpose flour)
1/2 cup cilantro (minced very finely or juiced)

Directions:
Melt butter in sauce pan over medium-high heat. Remove from heat just as it starts to lightly brown. Allow to cool for 3 minutes and then add the rest of the ingredients and whisk together. ...click here for the recipe!

Slow Cooker Beef Stew {Gluten Free}

This is a hearty beef stew, perfect for a cold winter evening. It's a crock pot recipe so you can fix it and forget it as the crock does all the work. By cooking this meat low and slow you can really transform an inexpensive cut of meat into something delightfully tender and delicious. This recipe uses potato starch flour as a gluten free alternative, you can always use all purpose flour instead, the potato starch flour was delicious and thickened the broth amazingly well. This stew is great the next day too, just store in an airtight container in the fridge and reheat on the stove top. Enjoy!

Recipe: (serves 4)
Ingredients
* 1 Tablespoon olive oil
* 1 small onion, diced
* 2 cloves garlic, minced
* 1 1/2-2 pounds beef stew meat, cut into 1-inch pieces
* 1/4 cup potato starch flour *gluten free* (or you may use all-purpose flour)
* 1 (8 ounce) package sliced fresh mushrooms
* 3 large carrots, roughly chopped
* 3 to 4 celery stalks, roughly chopped
* 1 pound Yukon Gold potatoes, in chunks
* 1 teaspoon dried thyme
* 1 (14-ounce) can stewed tomatoes with their juices
* 2 tablespoons tomato paste
* 2 cups Low-Sodium beef broth
* 1 teaspoon salt
* 1/2 teaspoon finely ground black pepper

Directions:

1. In a large skillet over medium heat, add 1 tablespoon olive oil, onions, garlic and sauté about 1 minute. Add the meat and brown, turning frequently for no more than 2 minutes.

2. Sprinkle the meat with the potato starch flour and turn to coat, remove from the skillet and place into the crock pot.

3. Add all the remaining ingredients (mushrooms, carrots, celery, potatoes, thyme, tomatoes, tomato paste, beef broth, salt and pepper), to the crock pot and give it a good stir. Place the lid on and cook 4 hours on high or 6-8 on low. Season to taste, serve hot with crusty bread and a fresh green salad. ...click here for the recipe!

Quinoa Soup with Beef

This is a hearty meat and potato soup with quinoa for something different. It's simmered a long time over low heat to get the meat really tender. You can add any vegetables you like. Be sure to season this as you go and try adding some jalapeños if you like your soup spicy, enjoy!

Recipe: (Serves 6-8)
Ingredients:
1 tablespoon olive oil
5 green onions, chopped
2 garlic cloves, minced
6-8 cherry tomatoes, halved
1 1/2 teaspoons cumin
3/4 teaspoons paprika
3/4 - 1 pound beef tenderloin, cubed into small bite size pieces
4 cups Organic Beef Broth
3 cups water
2 carrots, peeled and diced
1 celery stalk, diced
1 bell pepper, diced (I used 1/2 yellow and 1/2 red)
8 small Yukon Gold potatoes, cubed
2 cups cooked quinoa (prepared per package instructions)
2 cups fresh or frozen green peas (or you favorite vegetable, diced)
1/2 teaspoon garlic powder
2 tablespoons fresh chopped cilantro for garnish (optional)
salt and pepper to taste
avocado for garnish (optional)

Directions:
1. Add 1 tablespoon olive oil in a large pot over medium-high heat, add scallions and garlic and sauté until tender 1-2 minutes. Add tomatoes, cumin and paprika, cook ~1 minute until spices are fragrant. Lightly salt and pepper the meat and add to the pot, brown slightly on all sides no more than 2 minutes.

2. Add broth, water, carrots, celery, bell pepper and a dash of salt and bring to a boil. Cover and simmer on low about 1 1/2 hours, until meat is tender.*

3. Add potatoes, cooked quinoa, peas, garlic powder, a dash of salt and pepper and simmer another 30 minutes. Season to taste and serve hot, garnished with fresh cilantro and sliced avocado.

*This soup can be made in advance the night before; prepare it through step 2, cover and refrigerate.  On the day you are planning to serve it, warm soup on stove top, add potatoes, cooked quinoa and peas and cook as per step 3 for 25-30 minutes or until heated through and potatoes are cooked. ...click here for the recipe!

Beef and Barley Soup

Look at us branching out again, this time with beef. This is a hearty stand alone soup that is perfect for a winter dinner. Start out with an inexpensive cut of meat and by slow cooking it you end up with a deliciously rich soup filled with tender bites of beef. Plan ahead for this dinner as it needs about an hour to simmer and develop all the flavors. We actually made this a day ahead for dinner tonight, just popped it out of the fridge, reheated on the stove and voilà, dinner is ready.

Recipe: (serves 6)
Ingredients:
olive oil
1/2 pound beef stew meat, cut into 1/2 inch pieces
1/4 teaspoon salt
1 medium onion, diced
10 ounces crimini mushrooms
2 medium carrots, diced
2 stalks celery, diced, plus one stalk for the chef to munch on while cooking
2 cloves garlic, minced
6 cups low-sodium Organic Beef broth
one 14.5oz can diced tomatoes with their juices
1/2 cup pearled barley
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
1/4 cup chopped fresh flat leaf parsley (optional)

Directions:
1. Season meat lightly with salt and pepper and add to a large soup pot over medium-high heat. Brown the meat on all sides, just about 2-3 minutes, be careful not to overcook it, remove from pot and set aside.

2. Add a drizzle of olive oil to the pot. Add the onions and mushrooms and cook until soft and the onions are translucent, ~ 5 minutes. Add the other vegetables and garlic stirring occasionally, cook another 5 minutes. Add the beef broth, tomatoes, browned meat, barley and thyme and bring to a boil. Lower heat, cover and simmer about 45-50 minutes until the meat is tender and the barley is cooked through. Taste stew and season with salt and pepper if needed. ...click here for the recipe!