Paleo Instant Pot Beef Stew

An incredibly flavorful and filling Instant Pot beef stew, ideal for a cosy Paleo supper. This hearty, gluten-free, Paleo dish is made with grass-fed beef and a medley of veggies simmered in a flavorful broth.

Ingredients:

• 2 lbs grass-fed beef stew meat
• 4 cups beef broth
• 1 onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp arrowroot powder optional, for thickening

Instructions:

Add the onion, carrots, celery, garlic, thyme, rosemary, oregano, bay leaf, salt, and pepper to the Instant Pot along with the beef stew meat

Put the valve in sealing position and close the lid

For 35 minutes, cook under pressure on high

After ten minutes of letting the pressure release naturally, release any residual pressure manually

If desired, thin the stew by stirring arrowroot powder into a slurry made with a small amount of water

Enjoy while hot

Slow Cooker Beef Short Ribs Sweet Potato Gnocchi

Tender beef short ribs cooked low and slow in a savory red wine sauce, served alongside homemade sweet potato gnocchi for a comforting and delicious meal.

Ingredients:

• 4 lbs beef short ribs
• 2 cups beef broth
• 1 cup red wine
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 lb sweet potatoes, peeled and cubed
• 2 cups all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1 egg

Instructions:

Add salt and pepper to the beef short ribs

Add onion, garlic, tomato paste, Worcestershire sauce, thyme, and rosemary to a slow cooker along with beef broth and red wine

Season the short ribs and put them in the slow cooker

Put the lid on and cook on low for 8 hours, or until the meat is soft

It will take about 15 minutes of cooking in a large pot of boiling water until the sweet potatoes are soft

Drain well

Smooth out the sweet potatoes by mashing them

Put mashed sweet potatoes, flour, Parmesan cheese, salt, nutmeg, and egg in a large bowl

Mix until you get a dough

Roll the dough into ropes on a floured surface, then cut it into bite-sized pieces

As the water boils, add salt to a large pot

It takes about two to three minutes for the gnocchi to float to the top of the heat

Put sweet potato gnocchi next to the beef short ribs

Have fun

Beef Tenderloin with Gorgonzola Sauce

This luxurious dish features tender beef tenderloin steaks smothered in a rich and creamy Gorgonzola sauce. Its a perfect choice for a special dinner or celebration.

Ingredients:

• 4 beef tenderloin steaks 6 ounces each
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup heavy cream
• 4 ounces Gorgonzola cheese, crumbled
• 2 tablespoons chopped fresh parsley

Instructions:

Season the beef tenderloin steaks with salt and pepper

Heat olive oil in a skillet over medium-high heat

Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness

Remove the steaks from the skillet and let them rest for a few minutes

In the same skillet, reduce the heat to medium and add the heavy cream

Simmer the cream for a few minutes until slightly thickened

Stir in the Gorgonzola cheese until melted and smooth

Place the steaks on plates and spoon the Gorgonzola sauce over the top

Garnish with chopped parsley before serving

Bang Bang Sauce

This sauce is great for drizzling over sushi, seafood, grilled meats, and more. It has the perfect balance of sweet, spicy, and tangy flavors.

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha sauce
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt

Instructions:

In a small bowl, combine mayonnaise, sweet chili sauce, sriracha sauce, honey, garlic powder, paprika, and salt

Whisk until smooth and well combined

Lentil Stuffed Pepper Soup

A hearty and flavorful soup featuring brown lentils and bell peppers stuffed with a savory lentil mixture. Perfect for a cozy vegan meal

Ingredients:

• 1 cup brown lentils, rinsed
• 4 bell peppers, halved and seeds removed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add onions and garlic, saut until translucent

Stir in cumin and paprika, cook for another minute

Add lentils, diced tomatoes, and vegetable broth

Bring to a boil

Reduce heat, cover, and simmer for 20 minutes or until lentils are tender

Meanwhile, preheat oven to 375F 190C

Place bell pepper halves on a baking sheet

Spoon lentil mixture into each pepper half

Cover with foil and bake for 25-30 minutes until peppers are tender

Serve hot, garnished with fresh parsley

Enjoy

White Chocolate Chip Cookies with Macadamia Nuts

Every bite of these delectable cookies contains the ideal combination of creamy white chocolate chips and buttery macadamia nuts.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup chopped macadamia nuts

Instructions:

Preheat the oven to 375F 190C

In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth

Beat in the eggs one at a time, then stir in the vanilla

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add this dry mixture to the wet ingredients and mix until just blended

Fold in the white chocolate chips and chopped macadamia nuts

Drop rounded tablespoons of dough onto ungreased baking sheets

Bake for 9 to 11 minutes, or until the edges are golden brown

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Colorful Fattoush Salad

Indulge in the delightful flavors of the Middle East with this vibrant Fattoush Salad. Packed with fresh vegetables, herbs, and a zesty dressing, its a perfect side dish or light meal.

Ingredients:

• 2 cups chopped romaine lettuce
• 1 cup chopped cucumber
• 1 cup chopped tomatoes
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red onion
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh mint leaves
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced black olives
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon ground sumac
• Salt and pepper to taste
• Pita bread, toasted and broken into pieces for garnish

Instructions:

The romaine lettuce, cucumber, tomatoes, red and green bell peppers, red onion, parsley, mint, and feta cheese should all be put in a large salad bowl

Gather the olive oil, lemon juice, ground sumac, salt, and pepper in a small bowl

Use a whisk to mix them all together

Pour the dressing over the salad and gently toss everything together

To make the salad more tasty and crunchy, add sliced black olives and toasted pita bread pieces on top

Serve your colorful Fattoush salad right away and enjoy it