Sarape

This dish is named after the sarape, which is a colorful item of clothing that is worn by people in South America, Central America, and Mexico. Much like a sarape, this colorful dish is sure to keep you warm. I have my friend and neighbor Jim McIntyre to thank for creating this recipe.

Prep time: 25 minutes
Total time: 1 hour, 30 minutes

• 2 pounds of skirt steak sliced 1/4 “thick or less (grass-fed)
• 1 pound bacon (nitrate-free)
• 3 large onions (halved and sliced)
• ¼ cup water
• 3 bell peppers; 1/3” slices (mix of colors)
• 1 jalapeno (optional depending on your need for heat)
• 10 oz. chorizo (beef or pork)

Marinade:
• ¼ lime juice
• ¼ water
• 1 t salt
• cilantro (optional)

Garnish:
• ½ cup lime juice or ½ lime, peeled and blended
• 5 large green onions thinly sliced
• ¼ chopped cilantro

Marinate the steak. (Overnight is best)

Preheat oven to 250. Warm either a Dutch oven or oven safe dish with a lid on low.
Heat a skillet to medium high, brown steak and place in Dutch oven. Reduce heat to medium/medium low and cook the bacon. Reserve the bacon grease in a bowl and place the bacon in the Dutch oven.

Raise the skillet heat to medium high and add back 2 tablespoons of bacon fat and sauté the onions. Add a quarter cup of water when the onions are done, then let them simmer for about 30 seconds to de-glaze the skillet. Add the onions to the Dutch oven.

Add chorizo and peppers to skillet and cook together until the peppers are tender. Add to the Dutch oven. Thoroughly mix the ingredients and allow to sit for one hour. You can also let the Sarape stay warm in the over for several hours.

In a small bowl, combine ingredients for the garnish and serve with the Sarape.

Nutritional info: 10 servings at 4.5g carb, 36g prot, 25g fat


Indonesian Style Cauliflower

This is actually a rice dish in Indonesia, but we'll use cauliflower instead.

Time: 20 minutes

• 1 medium head cauliflower
• 1/2 Tbsp coconut oil
• 2 green onions, chopped
• 1 Valencia orange
• 1/2 red bell pepper, seeded and diced
• 2 Tbsp currants, cranberries, or raisins
• 1/4 cup cashew pieces
• 1/2 Tbsp rice wine vinegar
• 2 tsp tamari sauce
• red chili flakes
• garlic powder
• 1/2 Tbsp toasted sesame oil

Bring a large skillet up to medium heat, adding the coconut oil and green onions. Sauté for 3-4 minutes until they begin to soften.

Rough chop the cauliflower into manageable pieces, then run them thru your food processor using the grating blade. Add the cauliflower to the skillet. Peel the orange and break it into sections. Juice 3/4 of the orange, adding the juice to the skillet. (I simply squeezed them with my hands, but you may want to use a juicer.) Chop the remaining quarter of the orange and add it as well. Add all of the remaining ingredients except the sesame oil. Mix well. Cover and simmer for around 10 minutes, or until the cauliflower has softened some. Add the toasted sesame oil, mix well, then serve at once.

Nutritional info: 4 servings at 12g carb, 7g fat




Zucchini Slaw

Time: 10 minutes

• 2 medium zucchini
• 1 medium carrot
• 2 green onions, sliced
• 1/4 cup pepitas (pumpkin seeds)

Dressing:
• 2 Tbsp apple cider vinegar
• 1 Tbsp tamari sauce (wheat free)
• 1 Tbsp toasted sesame oil
• 2 tsp grated ginger
• 1/2 tsp red pepper flakes

Shred the zucchini in a food processor. Add the salad ingredients to a large bowl; toss.

Mix the dressing in a small bowl. Add to the salad. Toss well.

Nutritional info: 4 servings at 4.5g carb, 7.5g fat


Nearly Instant Coconut Goodness

Time: 45 seconds

• 3 Tbsp coconut shreds
• ~15 chocolate chips (dark cocoa, dairy free)
• 1 Tbsp pepitas (pumpkin seeds)
• 1/4-1/2 tsp real maple syrup

Combine all in a small dish, enjoy!

Nutritional info: 1 serving at 14g carb, 18.5g fat