Tag Archives: goat milk

Pattypan Squash Stuffed with Beef and Wild Mushrooms

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I love Patty Pan squash, they are one of my favorite seasonal vegetables in the summer, Not only are they tasty, but they have such a fun shape, it’s hard NOT to get creative. I found some bigger ones at the Fairway Market that just opened up, so I grabbed them with stuffing in mind. I found some grass-fed ground beef for a reasonable price as well as some wild mushrooms, so I left with a mission for dinner the next day. If you really want to make this paleo or whole life challenge compliant, omit the goat cheese, but since my system handles it well, i decided to include it.

 

Ingredients:

  • 2 large patty pan squash
  • 2.5 lbs grass bed ground beef chuck
  • 1 onion, Chopped
  • 2 cloves garlic, Chopped
  • 2 cups wild mushrooms, Chopped
  • 2 tbsp coconut aminos
  • 1/8 cup vegetable broth
  • 1/2 cup greens (I used a mixture of kale, spinach, and chard)
  • Sage,pepper,salt,thyme,smoked paprika
  • 2-3 Tablespoons crumbled goat cheese (optional)

Bake patty pan at 350 for about 20-30 min while mostly cooking your filling. You WILL have extra filling. You just want to soften them up so you can easily scoop out the middle.

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Cut off the top, just enough to expose the seeds. Scoop out the seeds, along with a little of the flesh to form a bowl. You can chop up any flesh and add it back inside, mixed in with your stuffing. If you are going to add some goat cheese, mix it with the stuffing, and crumble a little on top as well. Bake for another 15 -20 minutes until the cheese is golden brown.

 

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Ultra Low-Carb Paleo Herb “Biscuits”

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Recently, I started following the “Carb Nite Solution” by John Kiefer. I met him at the Universal Fitness Expo earlier this month (Along with The Paleo Coach
author Jason Seib of EPLifeFit – Everyday Paleo Podcast fame…. Super…Flippin’ …Awesome) – Anyway, I was talking to both of them, and particularly Kiefer about my current fat-loss goals.

At this point, I feel great, I’m sleeping well, I have energy, and I’m pretty darn happy with how I look. By comparing myself to pictures and using largely inaccurate calculators, I would guess I’m around 27% body fat…but healthy. My diet is dialed, I’m not over training, and I’m sleeping well, so I decided as long as I feel good I don’t want to do anything too drastic for largely aesthetic goals. That said, I would LOVE to get myself down to the 22-25% range. Enter the Carb Nite Solution

In a nutshell, I am eating Ultra Low Carb ( Under 30 grams) for 5-10 days, and then having a “carb nite” on which I load up on carbs (keeping it paleo, mostly, so sweet potatoes, white rice, fruit, winter squash) over a 6 hour period to jump start some hormonal thing that’s supposed to help me lose the pesky fat that’s hanging on. Seemed easy enough, and not too drastic of a change for me, so I’m giving it a go. Currently I am on my second week of ultra low carb.

So….Food.

I wanted something a little different to have as a side to my salmon. I decided to make egg-y biscuit things. Simple, not overloaded with nuts, and tasty! best of all, they are safe for my Ultra Low Carb Days! For flavor, I wanted to utilize the abundance of fresh herbs growing in my garden. I picked a few sprigs each of thyme, basil, sage, oregano, and chives, and a sprig of rosemary.

Ingredients:

  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Oregano
  • Fresh Basil
  • Fresh Sage
  • 4 eggs
  • 1 – 2 Tablespoons Goat Butter (Or regular butter if you can handle it)
  • 1/4 – 1/3 Cup Coconut Flour
  • 3 Tablespoons Ground Flax Meal
  • A pinch of Salt and Pepper

Now, I guess you could mince or chop all those herbs by hand, but I was totally not about to sit there forever chopping. I decided to utilize my Ninja Blender. I actually used one of the single serve smoothie cups, and threw the herbs in whole with the 4 eggs and butter. A few seconds later and the eggs were thoroughly beaten, and the herbs were minced and evenly distributed. Afterwards, I simply poured the egg mixture into a bowl, added the dry ingredients, and mixed until everything was combined into a moderately thin batter. I poured it into a baking pan lined with parchment paper, and baked at 375 degrees until it was set and golden, and a toothpick came out clean (about 20-30 min). The parchment paper makes it super easy to remove, and makes clean up simple.

Oh and just a note about goat butter. It’s not that easy to find, I get it at Whole Foods, but it’s a little pricey. I just decided to use it, since I recently learned I can handle goats milk dairy pretty well, without digestive upset. I’m still trying to figure out if it causes any other inflammation, but if anything, it seems to be small enough, that if I don’t go crazy, I should be able to enjoy goat milk products occasionally without guilt. It’s going to take a bit more testing, going off it again, going back on, before I know for sure. In any case, you can use cows milk butter if you can handle dairy, or omit it altogether.


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