Enchiladas Dressed

Alright, it is about time I put this recipe up. I think it still has room for improvement which is why I have held off on posting it but I have not gotten around to developing that yet so here it is in its current yummy state. Those of you that are adventurous can play around with it. I think that adding some organic sour cream to the beef before baking would make it even better as creamy enchiladas but have not yet tried it. This is an enchilada plate and not “rolled” enchiladas which are what you may be familiar with.

Primal Enchiladas:
Ingredients:
Crust option 1: (This is my favorite. It sounds a little odd but its delicious).
- Eggs
- Ground coconut

Crust option two:
- Eggs
- Shredded zucchini

Other ingredients:
Beef (grass fed preferably)
- Onions (white, yellow or red. Pick your favorite. I prefer white in my enchilades)
- Green Chile (if you have it available which I know that those that aren’t New Mexican natives often dont).
- Salsa ( make my own special for enchiladas that is heavy on tomato paste)
- Shredded Cheese (I like a mixture of mozzarella, pepper jack and cheddar)

Toppings:
- Shredded Lettuce
- Organic sour cream
- Guacamole or avocado

Directions:
1. In a baking dish we will first create our crust.
Crust option one.
- Make some SoG coconut griddle cakes and line the bottom of your baking dish with them. Fill in the in-between spots with some egg.

OR

Crust option 2.
- Mix shredded zucchini with egg and line the bottom of the pan.

2. Season and brown your ground been in a skillet. I recommend a lot of garlic and spicy seasonings.
3. pour your browned beef on top of your crust.
4. Top your beef with chopped onion, green chile (if you have it of course) and a layer of salsa.
5. Top with your shredded cheeses.
6. Bake in the oven at 350 degrees until a slight crust starts to form on the top of the cheese. About 30 minutes to 45 minutes.
7. Serve on a plate and top with shredded lettuce, organic sour cream and guacamole or avocado slices. delicious.

For my next recipe, I am working on an idea I have for Primal goat cheese manacotti. I know.. awesome right?!?!?

Sorry that I have not posted in a while. I have been extremely busy. My car broke down  and I had to fix it and we have added a new addition to our family.

His name is Egon.

Already checking out the grill

He is a GREAT dog. Absolutely amazing in fact. We saved him from the middle of a busy street about a week back and when no one claimed him (people abandon dogs in the desert out where I live all the time), we decided to legally adopt him. Unfortunately though he got an infection from his surgery (the animal shelter neuters all adopted dogs) and he has been very sick and has required a lot of extra care and attention.

Anyways… here is a simple labor day recipe for everyone. This salad dressing is my grandmothers recipe and is by far my favorite dressing. It also happens to be completely primal. Not only is it my favorite primal salad dressing though, it is my favorite dressing period!

My batch is almost gone!

Primal Balsamic Vinaigrette

Ingredients:
-3/4 cup olive oil
- 3 tblspns balsamic vinaigrette
- 2 teaspns dijon mustard
- 1 small garlic glove finely chopped or minced
- 1 tbslpn shallots finely chopped or minced
- 1 tblspn red onion finely chopped or minced

Directions:
1. Combine all ingredients in a bowl
2. mix thoroughly
3. Store in sealed container (I got mine form the $1 store) in the refrigerator
4. Shake well before use and Enjoy!

Like many of the best things in life.. it really is that simple!

Enjoy your labor day! I have an extra special chicken recipe coming to you later in the week!

Due to popular demand from the last post I figure I better put up a recipe.

This is a simple recipe that I have been absolutely hooked on lately. I love this stuff.
I forgot to take a picture of the final product (ate it too fast) so picture the 2 parts below mixed together lol!

Browned Beef

Guacamole

Ingredients:
- 2 pounds ground beef (or 1 pound ground beef and 1 pound stew meat like in my picture)
- 4 cloves garlic
- ½ onion (white, yellow or red… your preference)
- 2 avocados
- Sea Salt
- Crushed red pepper
- Black pepper
- Chopped tomato or your favorite salsa
- 2 tsp lemon juice
- (Optional) Peppers. Your choice… Green Chile, Green Bell, Red bell, Hungarian, Thai. You name it, I have made this with all and it is awesome.

Directions:
1. Mince garlic and chop onion.
2. Season beef with 2 minced garlic cloves, salt, black pepper, crushed red pepper and optional peppers or chiles.
3. Brown beef
4. In a large bowl combine onion, remaining 2 garlic cloves, lemon juice, avocado and chopped tomato or salsa.
5. Mash avocado with a fork and stir guacamole.
6. Turn off heat to beef and stir guacamole into beef.
7. Ensure that everything is mixed together well and serve!
8. Makes serving size… “a lot”. (Scientific huh?)

Feel free to play around with this recipe and make it your own. I don’t think that I have ever made this exactly the same way twice!

Primal BBQ Sauce

My good buddy Roger De Rok and I were out doing arroyo sprints yesterday (sprints in a sandy arroyo.. they will WRECK you). It is about a 45 minute walk to and from the arroyo through the desert with the lizards and jackrabbits (100s of them)  and it makes for good talk time. Roger told me about a debate spurred recently on MDA about what the most primally acceptable BBQ sauce was.

Well it just so happens that I created a 100% primal and 100% delicious barbecue sauce last week when I made some BBQ brisket. I wanted to make bbq but I wanted it primal so I researched a bunch, made myself an expert on bbq sauce and adapted a primal recipe version. I decided to replicate the results for measurements so I could give the recipe to all of you. Here it is and wowzas is it good. I could (and did) eat this stuff by the spoonful.

SoG Zesty Barbecue Zauce

Ingredients:
- 1 6oz can tomato paste (preferable organic)
- 1 to 1.5 cups of beef stock (I made my own but if you buy, you want it without salt)
- 3 Cloves Garlic
- .5 of an onion
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 teaspoon sea salt
- 2 tablespoons chili powder

Directions:
1. Dice your onions and garlic as fine as possible. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.
2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1.5 cups of beef stock will depend on how thick you want your sauce.
3. Bring sauce to heat on stove with a low setting.
4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be. I simmered for 20-30 minutes.
5. Enjoy!

Extra can be stored in refrigerator.

Who said BBQ can’t be primal? I can just imagine this spread over a nice Bacon Explosion! I am using some of my sauce for rotisserie chicken tonight.

P.S. You can probably substitute garlic and onion powders for the fresh garlic and onion for a slacker sauce.

Primal Goodness

There is more than one way to stuff a pepper. This is one way though.

I really enjoy stuffed peppers. We used green pepper here (though I tend to prefer red). For more mild and traditional stuffed peppers, you want to generally use bell peppers but don’t let this limit your creativity… you can stuff almost any kind of pepper you wish!

Ingredients:
- 4 bell peppers
- 1 pound ground meat (we used grassfed beef)
- Grated cauliflower. Just take a head of cauliflower and run it on a cheese grater. Makes a great “rice” textured veggie.
- Onion
- Salsa
- Zucchini

Directions:
1. Start by cutting the tops out of your peppers. Then scoop out the insides so you have basically “bowls” mad out of peppers.
2. Brown your meat in a skillet and stir fry it with all of your veggies. Also add the salsa and this point to season everything.

3. Stuff your meat and veggies mixture into your peppers. Stuff them good and full.
4. Bake stuffed peppers in the oven at 350 degrees for 30-45 minutes.
5. Top with guacamole and serve! Also good with some organic sour cream for you that eat dairy.
6. Enjoy.

Feel free to mix and match your own recipe. Try different toppings and seasonings! This is another easy yet delicious one.