Sweet Meat 1 - Curry Maple

I got the idea for this unusual combination recently when some cooking scents wafted downstairs. (We have a kitchen in the gym.) I smelled curry, but my client thought it smelled like maple. This got me thinking that these might go together pretty well - and they do!

Time: 15 minutes

• 1-2 Tbsp. coconut oil or tallow
• 1/2 cup onion, diced
• 1 lb. ground grassfed beef
• 2 tsp. garlic powder
• 1 tsp. curry
• 3 tsp. maple syrup
• dash cayenne pepper (optional)

Heat the oil or tallow to medium in a skillet. Add the onion and sauté for several minutes until it begins to soften. Add the garlic and curry and stir for about 30 seconds, and then add the meat. Once it has browned, add the maple syrup and mix well.

If you want spicy-sweet, you can also add some cayenne.

Serve this over veggies, tubers, rice, or whatever you like. It is also tasty as a protein source on its own.

Nutritional info: 2 servings at 10g carb, 43g protein, 36g fat.


Sweet Meat 2 - Cinnamon Allspice

Time: 15 minutes

• 1-2 Tbsp. coconut oil or tallow
• 1/2 cup onion, diced
• 1 lb. ground grassfed beef
• 1 tsp. cinnamon
• 1/4 tsp. allspice
• 2 tsp. maple syrup

Heat the oil or tallow to medium in a skillet. Add the onion and sauté for several minutes until they begin to soften. Add the cinnamon and allspice and stir for about 30 seconds, and then add the meat. Once it has browned, add the maple syrup and mix well.

This makes a tasty breakfast meat.

Nutritional info: 2 servings at 6g carb, 43g protein, 36g fat.


Sautéed Bell Peppers

Time: 15 minutes

• 5 Tbsp. beef broth or juices from a roast or similar
• 1/2 onion, sliced
• 4 red bell peppers, stemmed, seeded, and cut into lengthwise strips
• 1 tsp. honey
• fresh ground pepper
• 1 Tbsp. olive oil

Place the broth or juices into a medium skillet and bring to medium heat. Add the onion and cook for about a minute, and then add the bell peppers. Sauté and stir for 2 more minutes, adding the honey and pepper. Cover and cook for 3-4 minutes longer, then transfer to a mixing bowl. Add the olive oil and mix well.

Nutritional info: 4 servings at 10g carb, 4g fat.




This month's updated recipe comes from summer 2006. We're obviously ditching the canola mayonnaise! I also switched out the bacon for similar reasons, but you can use it if you like. Here's the original:

Broccoli & Cauliflower Salad

Scott Hagnas - Issue 17 (June 2006)

Time: 15 minutes

• 2 C broccoli
• 2 C cauliflower
• 2/3 C diced onion
• 3 strips bacon
• 3 Tbsp. canola mayonnaise
• 2 Tbsp. unsweetened applesauce
• 1 Tbsp. coconut milk

Cook the bacon, cut into small pieces. Toss all of the ingredients in a bowl. Let sit in the refrigerator overnight before serving. Adjust the mayo per your fat block requirements.

Zone Blocks: 2 servings at 1 1/2 blocks carb, 1/2 block protein, 15 blocks fat


Broccoli & Cauliflower Salad (updated version)

Time: 15 minutes

• 2 cups chopped broccoli
• 2 cups chopped cauliflower
• 1 cup diced ham (about 1/4 lb.)
• 2 Tbsp. raisins
• 1 Tbsp. diced onion

Dressing:
• 2 Tbsp. plain yogurt
• 1 Tbsp. olive oil
• 1-2 tsp. honey

Prepare the veggies and toss them in a mixing bowl. Mix the dressing separately in a small dish, and then add to the salad. Mix well and serve. If you like more dressing, you can make a larger batch for a more creamy salad.

Nutritional info: 2 servings at 19g carb, 16g protein, 28g fat.