Surprise fact: on Saturdays I work at a high end butcher. I've been there for about ten years, and try to eat only local and naturally raised meat as much as possible. I get spoiled with the lovely offerings (and by my super awesome manager Miss Kimmy) and I can't seem to leave (http://www.cumbraes.com/ for more info.) One of my go to purchases is ground meat. I like to switch it up between turkey, chicken, beef and occasionally venison or boar. Ground meat is economical and there are a million options and variations that can fit into most diet plans.
Lean or extra lean is the way to go, and be sure to use ground meat within a couple days of purchase. The high surface area of the meat, and the fact that it has been processed, means that it will not keep as long as other cuts.
Here are some menu idea that you can create with ground meats:
1. Bolognese Sauce:http://www.yourhealthyhedonista.com/2013/01/no-brainer-bolognese.html
Growing up with a Nonnie, I have an appreciation for great sauce. My IBS and the fiance's celiac disease means that we don't consume much pasta. Instead I prefer my sauce on rapini or wilted spinach. You get the heartiness of the sauce, without the exhaustion that comes with the pasta and sauce combo. You could use it on red lentil pasta one day, and on greens the next making this versatile and oh so comforting. I use lotsa veg and some aged parm on mine. It's even better a few days later.
2. Tacos: My favourite meat for this is beef hands down, just be sure to strain off the extra fat. You can add taco seasoning (chili powder, cumin, paprika). I prefer to use savoy cabbage leaves instead of tortillas. I always add avocado and sour cream or plain greek yogurt. Tomatoes, sauteed onions, peppers and salsa make a satisfying and tasty meal (or refried beans for added fiber). You could also serve over shredded lettuce or rice.
3. Meatballs: Turkey meatballs changed me from being a vegetarian in my high school years. The great thing about meatballs is that you can use any type of meat and come out with a great finish product. https://www.pinterest.com/explore/paleo-turkey-meatballs/
http://www.yourhealthyhedonista.com/2013/07/lazy-lamb-meatballs.html * these contain gluten in the Worcestershire, but you can leave it out if you are avoiding wheat.
3. Stuffed Peppers or Mushrooms: portable, delectable morsels of flavour. The best are turkey/chicken combined with onions, (sometimes smoked) cheese, tomatoes (not too much to water the finish product down), fresh herbs, and quinoa.
4. Meatloaf: Not the old-school dried out brick-o-meat. Try lamb with fresh mint or basil, veal and red peppers, venison and dried blueberries, bison http://paleoporn.net/paleo-meatloaf-bison/ and bacon!
5. Shepherds Pie: A compact way to get your meat and potatoes! Switch up the meat, seasoning and type of potato. http://www.marilyn.ca/HealthFitness/segments/Daily/February2015/2_18_2015/ThyroidBoostPlan
Experiment with burgers or zucchini cannoloni and get creative in the kitchen!
Lean or extra lean is the way to go, and be sure to use ground meat within a couple days of purchase. The high surface area of the meat, and the fact that it has been processed, means that it will not keep as long as other cuts.
Here are some menu idea that you can create with ground meats:
1. Bolognese Sauce:http://www.yourhealthyhedonista.com/2013/01/no-brainer-bolognese.html
Growing up with a Nonnie, I have an appreciation for great sauce. My IBS and the fiance's celiac disease means that we don't consume much pasta. Instead I prefer my sauce on rapini or wilted spinach. You get the heartiness of the sauce, without the exhaustion that comes with the pasta and sauce combo. You could use it on red lentil pasta one day, and on greens the next making this versatile and oh so comforting. I use lotsa veg and some aged parm on mine. It's even better a few days later.
2. Tacos: My favourite meat for this is beef hands down, just be sure to strain off the extra fat. You can add taco seasoning (chili powder, cumin, paprika). I prefer to use savoy cabbage leaves instead of tortillas. I always add avocado and sour cream or plain greek yogurt. Tomatoes, sauteed onions, peppers and salsa make a satisfying and tasty meal (or refried beans for added fiber). You could also serve over shredded lettuce or rice.3. Meatballs: Turkey meatballs changed me from being a vegetarian in my high school years. The great thing about meatballs is that you can use any type of meat and come out with a great finish product. https://www.pinterest.com/explore/paleo-turkey-meatballs/
http://www.yourhealthyhedonista.com/2013/07/lazy-lamb-meatballs.html * these contain gluten in the Worcestershire, but you can leave it out if you are avoiding wheat.
3. Stuffed Peppers or Mushrooms: portable, delectable morsels of flavour. The best are turkey/chicken combined with onions, (sometimes smoked) cheese, tomatoes (not too much to water the finish product down), fresh herbs, and quinoa.
4. Meatloaf: Not the old-school dried out brick-o-meat. Try lamb with fresh mint or basil, veal and red peppers, venison and dried blueberries, bison http://paleoporn.net/paleo-meatloaf-bison/ and bacon!
5. Shepherds Pie: A compact way to get your meat and potatoes! Switch up the meat, seasoning and type of potato. http://www.marilyn.ca/HealthFitness/segments/Daily/February2015/2_18_2015/ThyroidBoostPlan
Experiment with burgers or zucchini cannoloni and get creative in the kitchen!
