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delicious pot roast recipe

This delicious pot roast recipe is a true “stick to your ribs” kind of meal.

It’s the kind of pot roast your grandmother would make. Simple and flavorful, it’ll warm you up all the way down to your soul.

It all starts with grass-fed chuck roast, then we add in vegetables to round out the flavor – the more the merrier, honestly. Like any pot roast, this recipe takes a while to cook, but it’s so worth it.

Recipe eBook

Recipe Notes: Serves 4. 
Prep Time: 20 min / Cook Time: 4 hours / Total Time: 4:20


pot roast=


  • lbs beef chuck roast
  • large celery roots peeled and cubed
  • carrots cut into 1-inch pieces
  • celery ribs cut into 1-inch pieces
  • onions quartered
  • cloves garlic smashed
  • 32-ounce carton beef stock
  • cups red wine
  • sprigs thyme
  • sprigs rosemary
  • bay leaf
  • Tbsp olive oil
  • Tbsp butter cubed
  • Salt and pepper to taste


  1. Preheat oven to 300 degrees Fahrenheit.
  2. Heat a large Dutch oven or a thick-bottomed pot on medium high.
  3. Season beef on all sides with salt and pepper.
  4. Add oil to pot. Brown beef on all sides, then remove.
  5. Add carrots, celery, onion, and garlic to the same pot and season with salt and pepper. Cook, stirring often, until browned. About 6 minutes.
  6. Deglaze the pot with red wine, making sure to scrape the brown bits off the bottom of the pot.
  7. Return beef to pot. Pour in beef stock. Add thyme, rosemary, and bay leaf.
  8. Cover and place pot in the oven for 3-4 hours or until beef is tender.
  9. While beef is in the oven, bring a large pot of salted water to a boil.
  10. Add celery root and boil until very soft. About 20 minutes.
  11. Strain celery root then mash using a potato masher or fork.
  12. Fold in butter and season with salt and pepper. Reserve on very low heat until ready for serving.
  13. Remove pot from oven. Temporarily remove beef and vegetables from the cooking liquid.
  14. Reduce the cooking liquid by half and then return the vegetables to the pot.
  15. To serve, spoon mash into shallow bowls. Cut beef into thick slices and place on top of mash. Ladle vegetables and liquid over top of beef.
                                                                                                  Comments | Posted in Recipes By Carter Lewis

                                                                                                  Thanksgiving is nearly upon us. Be a hero with this delicious side when you gather with friends and family 'round the table to give thanks. Or, with any meal really. 

                                                                                                  Pancetta is our choice for this dish, but feel free to sub out bacon or prosciutto. The important part is that you leave the fat to get the brussels sprouts started, before adding in the shallots, garlic, previously-cooked pancetta, lemon juice, and salt & pepper. That's when the party really starts!

                                                                                                  Recipe eBook

                                                                                                  Recipe Notes: Serves 4. Paleo-friendly.
                                                                                                  Prep Time: 10 min / Cook Time: 20 min / Total Time: 30 min

                                                                                                  CARAMELIZED BRUSSELS SPROUTS WITH PANCETTA

                                                                                                  Thanksgiving side recipe


                                                                                                  • 1 ½  lbs brussel sprouts
                                                                                                  • 2 cups pancetta, cut into small cubes
                                                                                                  • 2 shallots, sliced thin
                                                                                                  • 3 heads garlic, shaved
                                                                                                  • Juice of one lemon
                                                                                                  • Salt and Pepper to taste


                                                                                                  1. Bring a large pot of salted water to a boil then blanch brussels for four minutes.
                                                                                                  2. Strain brussels and pat dry then slice in half lengthwise.
                                                                                                  3. Heat very large saute pan on medium and add pancetta. Cook, stirring often, until fat has rendered and pancetta is browned then remove from pan leaving the fat.
                                                                                                  4. Increase heat to medium high and add brussels to pan cut side down. Season with salt and pepper and cook for five minutes or until they are well browned.
                                                                                                  5. Add shallot and garlic and continue to cook stirring often until fragrant, about three minutes.
                                                                                                  6. Add pancetta back to pan and lemon juice then toss to coat.
                                                                                                  7. Serve immediately in a large bowl.
                                                                                                            Comments | Posted in Recipes By Carter Lewis

                                                                                                            Thanksgiving The Good Kitchen

                                                                                                            This time of year reminds us how much we have to be grateful for - those big, bold happenings in our lives and then those seemingly small, sweet moments we cherish forever.

                                                                                                            What’s awesome is that we get the best of both of those worlds on Thanksgiving. Which is why it really is a special time to gather and connect with family and friends. And share a meal while we're at it.

                                                                                                            We’re sharing a couple of the TGK family’s favorite Thanksgiving recipes if you wish to prepare a meal or side dishes with good, clean, whole ingredients.

                                                                                                            We believe in nothing but the best for a special meal like this. Gather, feast, and enjoy.


                                                                                                            Paleo Dressing

                                                                                                            GLUTEN-FREE STUFFING (Serves Four)


                                                                                                            • ¾ cup Onion (Small Diced)
                                                                                                            • ¾ Carrot (Small Diced)
                                                                                                            • ¾ Celery (Small Diced)
                                                                                                            • ½ cup Walnuts(Chopped)
                                                                                                            • ½ cup Dried Cranberries
                                                                                                            • 3 tbsp Butter
                                                                                                            • 3 tbsp Rosemary (Chopped)
                                                                                                            • 1 tbsp Garlic (Chopped)
                                                                                                            • ½ cup Chicken Stock
                                                                                                            • 2 Gluten Free Bread (Recipe Follows)

                                                                                                            Gluten Free Bread:

                                                                                                            • 1 cup Almond Flour
                                                                                                            • ½ cup Butter
                                                                                                            • ½ cup Egg
                                                                                                            • 1 tsp Baking Powder
                                                                                                            • 1 tsp Salt
                                                                                                            • 2 tsp Apple Cider Vinegar


                                                                                                            1. Preheat oven to 350.
                                                                                                            2. Mix almond flour, baking powder and salt together in a bowl.
                                                                                                            3. Melt butter and mix with apple cider vinegar and egg.
                                                                                                            4. Add wet ingredients to dry and mix until consistent.
                                                                                                            5. Pour mixture into a loaf pan and bake at 350 for 30 to 45 minutes.


                                                                                                            1. Heat a saute pan on medium high heat. Melt butter and add carrot, celery and onion. Sweat until slightly soft and aromatic. About five minutes.
                                                                                                            2. Add garlic and continue to cook for another minute.
                                                                                                            3. Crumble bread into a mixing bowl. Add vegetable mixture and remaining ingredients then fold together.
                                                                                                            4. Place mixture in a casserole dish and bake at 350 for 45 minutes.

                                                                                                            Green Bean Casserole

                                                                                                            GREEN BEAN CASSEROLE (Serves Four)


                                                                                                            • 2 cups Green Beans
                                                                                                            • 1 cup White Mushrooms (Sliced)
                                                                                                            • ½ cup Onion (Small Diced)
                                                                                                            • 1 tbsp Garlic (Minced)
                                                                                                            • 3 tbsp Butter
                                                                                                            • 2 cups Cashew Cream (Recipe follows)
                                                                                                            • Salt and Pepper to taste

                                                                                                            For the Cashew Cream:

                                                                                                            1. Soak ½ cup cashews in 1 cup of water and place in refrigerator. For best results soak overnight or 4 hours minimum.
                                                                                                            2. Blend on high until smooth.

                                                                                                            For the Casserole:

                                                                                                            1. Blanch green beans in boiling water for 30 seconds. Drain and reserve.
                                                                                                            2. Melt butter in a saute pan on medium high heat. Add onion and mushroom and saute until soft. About 5 minutes.
                                                                                                            3. Add garlic and continue to cook for another minute.
                                                                                                            4. Preheat oven to 350. Fold in green beans and cashew cream to mushroom and onion mixture. Pour into an oven safe casserole dish and bake for 30 min at 350.

                                                                                                            Comments | Posted in Nutrition Recipes By Carter Lewis

                                                                                                            tandoori chicken thighs

                                                                                                            Break out the grill for our version of the traditional Indian dish of tandoori chicken. There’s certainly a lot of history that comes with chicken prepared in this manner (just Google it), but we’ll keep it simple. And give a little twist, since most of us don’t have clay pots readily available for authentic tandoori cooking.

                                                                                                            So, instead, we’ll grill the marinated chicken on medium-high for tenderness inside, while preserving a char on the outside. The spices in the marinade are what really give this tandoori chicken its unique flavor.

                                                                                                            We like to serve this tandoori chicken with black rice and steamed vegetables. Or, if you're trying to keep straight paleo, just skip the rice and double up on your favorite veggies.

                                                                                                            Recipe eBook

                                                                                                            Recipe Notes: Serves 4. Primal, with the option of making it paleo. 
                                                                                                            Prep Time: 15 min / Cook Time: 15 min / Total Time: 30 minutes

                                                                                                            GRILLED TANDOORI CHICKEN THIGHS

                                                                                                            grilled tandoori chicken=


                                                                                                            • lbs boneless and skinless chicken thighs
                                                                                                            • tbsp coconut milk
                                                                                                            • tbsp lime juice
                                                                                                            • tbsp sesame oil
                                                                                                            • tbsp garlic minced
                                                                                                            • tbsp ginger minced
                                                                                                            • tsp garam masala
                                                                                                            • tsp paprika
                                                                                                            • tsp ground cumin
                                                                                                            • 1/2 tsp ground turmeric
                                                                                                            • 1/2 tsp ground coriander
                                                                                                            • Salt to taste
                                                                                                            • Cilantro and lime wedges for garnish


                                                                                                            1. Heat a saute pan on medium then add garam masala, paprika, cumin, turmeric, and coriander. Toast while shaking the pan back and forth for 2 minutes or until fragrant.
                                                                                                            2. In a large mixing bowl, add chicken, coconut milk, lime juice, sesame oil, garlic, ginger, and toasted spices.
                                                                                                            3. Toss to coat and marinate for at least 1 hour or up to 8 hours.
                                                                                                            4. Preheat grill to medium high.
                                                                                                            5. Shake excess marinade off of chicken and place grill.
                                                                                                            6. Cook for 4-5 minutes per side forming some char until chicken is cooked through and internal temperature of 165 degrees Fahrenheit is achieved.
                                                                                                            7. Garnish with chopped cilantro and lime wedges.
                                                                                                                                                                                  Comments | Posted in Recipes By Carter Lewis

                                                                                                                                                                                  pepper crusted steak

                                                                                                                                                                                  This flat iron steak and vegetables recipe is our Chief Creative Officer Carter Lewis’ favorite meal. Like, of all time, ever. Any grass-fed steak is great with any side(s) in our book, but this particular trio of flat iron steak, beets, and asparagus is out of this world.

                                                                                                                                                                                  Coating the steak with a bit of oil allows the pepper to really attach to the meat. Then, we cook in a hot pan for a great sear and enhance the flavor further with the addition of garlic and thyme. Oh, and butter. Everything’s better with butter!

                                                                                                                                                                                  To retain tenderness, keep this flat iron steak to a medium temperature (or less) and let it rest before slicing.

                                                                                                                                                                                  Recipe eBook

                                                                                                                                                                                  Recipe Notes: Serves 4. Paleo. CCO Carter Lewis' favorite meal of all time.
                                                                                                                                                                                  Prep Time: 30 min / Cook Time: 90 min / Total Time: 2 HOURS

                                                                                                                                                                                  PEPPER CRUSTED FLAT IRON STEAK WITH BRAISED BEETS & ROASTED ASPARAGUS

                                                                                                                                                                                  fennel dusted shrimp class=


                                                                                                                                                                                  • lb Flat iron steak
                                                                                                                                                                                  • 1.5 lbs beets peeled and quartered
                                                                                                                                                                                  • bunches asparagus
                                                                                                                                                                                  • cup red wine vinegar
                                                                                                                                                                                  • tbsp peppercorn coarsely cracked
                                                                                                                                                                                  • sprigs thyme
                                                                                                                                                                                  • cloves garlic smashed
                                                                                                                                                                                  • bay leaves
                                                                                                                                                                                  • tbsp olive oil
                                                                                                                                                                                  • tbsp butter
                                                                                                                                                                                  • Juice of 1 lemon
                                                                                                                                                                                  • Salt to taste


                                                                                                                                                                                  1. Preheat oven to 475 degrees Fahrenheit.
                                                                                                                                                                                  2. In a large pot, add beets, red wine vinegar, 4 sprigs thyme, 4 garlic cloves, and bay leaves. Fill with water to cover beets.
                                                                                                                                                                                  3. Place pot on medium heat and simmer until beets are tender. About 45 minutes to 1 hour.
                                                                                                                                                                                  4. Reduce heat to low and hold until ready to serve.
                                                                                                                                                                                  5. Toss asparagus in 2 tbsp olive oil and season with salt. Arrange on a baking sheet.
                                                                                                                                                                                  6. Roast asparagus at 475 for 10 minutes or until tender, then toss with lemon juice.
                                                                                                                                                                                  7. Heat a large saute pan on high heat. Coat steak with remaining olive oil, then press cracked peppercorn onto steak and season liberally with salt.
                                                                                                                                                                                  8. Add steak to hot pan and sear for 3-4 minutes until a crust develops.
                                                                                                                                                                                  9. Flip steak, then add butter and remaining garlic and thyme.
                                                                                                                                                                                  10. Using a spoon, baste the steak with butter while continuing to cook for 3 minutes.
                                                                                                                                                                                  11. Remove steak and let rest for 10 minutes.
                                                                                                                                                                                  12. Slice and serve with beets and asparagus on the side.
                                                                                                                                                                                                                                              Comments | Posted in Recipes By Carter Lewis

                                                                                                                                                                                                                                              fennel shrimp paleo

                                                                                                                                                                                                                                              Any recipe that starts with bacon can’t be bad. I mean, right? Well, that’s where we begin with this weeknight shrimp recipe. Then, we toss it with olive oil and fennel for a really nice (and not-so-typical) flavor and texture.

                                                                                                                                                                                                                                              On a bed of fennel, spinach, and leeks, this weeknight shrimp dish has no chance to be anything other than absolutely amazing. The shrimp could exist without the bed of veggies. Likewise, the veggies would be delicious on their own. But putting it all together is where the magic really happens.

                                                                                                                                                                                                                                              Pro Tip: keep this recipe under thirty minutes by purchasing your shrimp already peeled and deveined. You should be able to find this at your local market or store.

                                                                                                                                                                                                                                              Recipe eBook

                                                                                                                                                                                                                                              Recipe Notes: Serves 4. Paleo-, vegetarian-, and pegan-friendly. Serve as a side dish, appetizer, or main.
                                                                                                                                                                                                                                              Prep Time: 15 min / Cook Time: 15 min / Total Time: 30 min

                                                                                                                                                                                                                                              SAUTEED SPINACH WITH FENNEL, SPINACH, AND LEEK

                                                                                                                                                                                                                                              fennel dusted shrimp class=


                                                                                                                                                                                                                                              • 1.5 pounds shrimp peeled and deveined
                                                                                                                                                                                                                                              • 1/2 pound fennel bulb julienned
                                                                                                                                                                                                                                              • 1/2 pound leek (white part only) julienned
                                                                                                                                                                                                                                              • 1/2 pound baby spinach
                                                                                                                                                                                                                                              • slices bacon diced
                                                                                                                                                                                                                                              • tbsp garlic
                                                                                                                                                                                                                                              • tbsp olive oil
                                                                                                                                                                                                                                              • lemon juiced
                                                                                                                                                                                                                                              • tsp butter
                                                                                                                                                                                                                                              • tsp fennel seed toasted and ground
                                                                                                                                                                                                                                              • Fennel fronds for garnish


                                                                                                                                                                                                                                              1. Preheat oven to 500 degrees Fahrenheit and heat a large saute pan on medium-high.
                                                                                                                                                                                                                                              2. Add bacon to pan. Cook until crisp and fat is rendered.
                                                                                                                                                                                                                                              3. Remove bacon with a slotted spoon, leaving fat in pan.
                                                                                                                                                                                                                                              4. Continue with pan on medium-high heat.
                                                                                                                                                                                                                                              5. Add garlic and cook until fragrant. About 1 minute.
                                                                                                                                                                                                                                              6. Add fennel and leek. Cook, stirring often, until tender and starting to take on color. About 7-10 minutes.
                                                                                                                                                                                                                                              7. Add spinach and fold in until wilted.
                                                                                                                                                                                                                                              8. Turn heat down to low and stir in butter, lemon juice, and bacon. Keep on low heat until ready to serve.
                                                                                                                                                                                                                                              9. Toss shrimp in olive oil and fennel seed. Arrange on a baking sheet.
                                                                                                                                                                                                                                              10. Roast shrimp at 500 degrees until cooked through. About 5 minutes.
                                                                                                                                                                                                                                              11. Serve shrimp over vegetable mixture and garnish with fennel fronds.
                                                                                                                                                                                                                                                                                      Comments | Posted in Recipes By Carter Lewis

                                                                                                                                                                                                                                                                                      butternut satay paleo vegetarian

                                                                                                                                                                                                                                                                                      This grilled butternut dish is an awesome vegetarian appetizer. Or, for the omnivores among us, it’s a perfect side to your favorite grilled protein. Most importantly, this recipe is quick, easy, and delicious.

                                                                                                                                                                                                                                                                                      The flavor of this grilled butternut squash is amazing. We sampled it around our kitchen and got nothing but smiles and thumbs up (you can’t speak when you’re chewing, after all).

                                                                                                                                                                                                                                                                                      The “trick” to this recipe is keeping the squash sliced thin — it makes it very tender. Use a fork or your hands to eat this one, but make sure to use plenty of the satay sauce no matter what.

                                                                                                                                                                                                                                                                                      Recipe eBook

                                                                                                                                                                                                                                                                                      Recipe Notes: Serves 4. Paleo-, vegetarian-, and pegan-friendly. Serve as a side dish, appetizer, or main.
                                                                                                                                                                                                                                                                                      Prep Time: 20 min / Cook Time: 20 min / Total Time: 40 min

                                                                                                                                                                                                                                                                                      GRILLED BUTTERNUT SQUASH WITH ALMOND SATAY SAUCE

                                                                                                                                                                                                                                                                                      ranchero eggs with chicken


                                                                                                                                                                                                                                                                                      • large butternut squash peeled and cut lengthwise into 1/2-inch slices
                                                                                                                                                                                                                                                                                      • 1/2 cup almond butter
                                                                                                                                                                                                                                                                                      • 1/2 cup coconut milk
                                                                                                                                                                                                                                                                                      • tbsp coconut aminos
                                                                                                                                                                                                                                                                                      • tbsp lime juice
                                                                                                                                                                                                                                                                                      • tsp coconut nectar optiona
                                                                                                                                                                                                                                                                                      • tsp garlic
                                                                                                                                                                                                                                                                                      • tsp ginger
                                                                                                                                                                                                                                                                                      • tsp curry paste
                                                                                                                                                                                                                                                                                      • tsp coconut oil
                                                                                                                                                                                                                                                                                      • pinch cayenne optional
                                                                                                                                                                                                                                                                                      • Salt and pepper to taste
                                                                                                                                                                                                                                                                                      • Chopped cilantro and almonds for garnish


                                                                                                                                                                                                                                                                                      1. Heat a small saucepan on medium high and also preheat grill to medium high.
                                                                                                                                                                                                                                                                                      2. Melt coconut oil in saucepan and brush squash with half of the oil. Then, season the squash with salt and pepper, and set it aside.
                                                                                                                                                                                                                                                                                      3. Add garlic, ginger, and curry paste to the remaining oil in the pan and cook until fragrant. About 3 minutes.
                                                                                                                                                                                                                                                                                      4. Add coconut milk, coconut aminos, coconut nectar (optional), and cayenne (optional) and bring to a simmer.
                                                                                                                                                                                                                                                                                      5. Combine the hot mixture and almond butter in a blender and blend until smooth.
                                                                                                                                                                                                                                                                                      6. Place mixture back in saucepan on very low heat.
                                                                                                                                                                                                                                                                                      7. Now, grill your squash for about 5 minutes per side, forming char or until tender.
                                                                                                                                                                                                                                                                                      8. Serve squash with the almond satay sauce spooned over the top. Garnish with chopped cilantro and almonds if you like.
                                                                                                                                                                                                                                                                                                            Comments | Posted in Recipes By Carter Lewis

                                                                                                                                                                                                                                                                                                            ranchero chicken and eggs paleo

                                                                                                                                                                                                                                                                                                            Mornings can be hard. What makes them better? Combining delicious, fluffy eggs with chicken, veggies, and spices to create an (easy-to-make) explosion of flavor and texture. Please, meet our ranchero chicken and eggs!

                                                                                                                                                                                                                                                                                                            This ranchero chicken and egg recipe is my unique take on huevos rancheros. I use scrambled eggs instead of a fried egg. This is perfect for people who don’t like runny yolks or prefer the texture of scrambled eggs. (It’s also way easier when you’re not quite awake yet.)

                                                                                                                                                                                                                                                                                                            Recipe eBook

                                                                                                                                                                                                                                                                                                            Recipe Notes: Serves 4. Paleo-friendly.
                                                                                                                                                                                                                                                                                                            Prep Time: 10 min / Cook Time: 10 min / Total Time: 20 min

                                                                                                                                                                                                                                                                                                            RANCHERO CHICKEN AND EGGS

                                                                                                                                                                                                                                                                                                            ranchero eggs with chicken


                                                                                                                                                                                                                                                                                                            • lb organic chicken thighs
                                                                                                                                                                                                                                                                                                            • oz organic crushed tomatoes
                                                                                                                                                                                                                                                                                                            • tbsp avocado oil separated
                                                                                                                                                                                                                                                                                                            • 1/2 cup onions chopped
                                                                                                                                                                                                                                                                                                            • Salt and pepper to taste
                                                                                                                                                                                                                                                                                                            • eggs
                                                                                                                                                                                                                                                                                                            • 1/4 cup fresh cilantro chopped


                                                                                                                                                                                                                                                                                                            1. In a large skillet on medium to high heat, add 1 tbsp avocado oil and sear the chicken thighs. Salt and pepper each side of the chicken. Cook for 5-6 minutes each side.
                                                                                                                                                                                                                                                                                                            2. Remove the thighs and slice the meat from the bone.
                                                                                                                                                                                                                                                                                                            3. Combine cooked meat with crushed tomatoes and onions. Cook until onions are translucent.
                                                                                                                                                                                                                                                                                                            4. Crack eggs into a bowl and whisk together. 
                                                                                                                                                                                                                                                                                                            5. Add 1 tbsp of avocado oil to a separate skillet on medium heat and add the whisked eggs to skillet. Cook until scrambled.
                                                                                                                                                                                                                                                                                                            6. Serve eggs with chicken thigh, tomato, and onion mixture.
                                                                                                                                                                                                                                                                                                            7. Top with cilantro and enjoy!
                                                                                                                                                                                                                                                                                                                      Comments | Posted in Recipes By Carter Lewis

                                                                                                                                                                                                                                                                                                                      chicken tinga with salsa

                                                                                                                                                                                                                                                                                                                      This chicken tinga is a great Mexican dish that we could eat every week. Seriously. Maybe multiple times per week. Shredded chicken, all saucy and savory — okay, we’ll try not to distract ourselves.

                                                                                                                                                                                                                                                                                                                      Chicken tinga (or pollo de tinga) is a delectable comfort food. Mixing spices with chipotle and tomato gives it a signature robust flavor.

                                                                                                                                                                                                                                                                                                                      On the side, we put together a simple corn and black bean salsa. Stickin' with a paleo diet? Just skip the salsa and use a lettuce wrap to create a taco with the chicken tinga. Not stickin' with paleo? Feel free to use corn tortillas.

                                                                                                                                                                                                                                                                                                                      Recipe eBook

                                                                                                                                                                                                                                                                                                                      Recipe Notes: Serves 4. Paleo-friendly.
                                                                                                                                                                                                                                                                                                                      Prep Time: 30 min / Cook Time: 40 min / Total Time: 1 hr 10 min

                                                                                                                                                                                                                                                                                                                      CHICKEN TINGA WITH CORN AND BLACK BEAN SALSA

                                                                                                                                                                                                                                                                                                                      Chimichurri Skirt Steak


                                                                                                                                                                                                                                                                                                                      Salsa Ingredients:
                                                                                                                                                                                                                                                                                                                      • 3/4 cup canned black beans drained and rinsed
                                                                                                                                                                                                                                                                                                                      • 3/4 cup frozen corn kernels
                                                                                                                                                                                                                                                                                                                      • 1/4 cup red onion small diced
                                                                                                                                                                                                                                                                                                                      • 1/4 cup red bell pepper small diced
                                                                                                                                                                                                                                                                                                                      • tbsp lime juice
                                                                                                                                                                                                                                                                                                                      • tbsp cilantro chopped
                                                                                                                                                                                                                                                                                                                      • tbsp avocado oil
                                                                                                                                                                                                                                                                                                                      • tsp garlic minced
                                                                                                                                                                                                                                                                                                                      • 1/4 tsp cumin
                                                                                                                                                                                                                                                                                                                      • Salt and pepper to taste
                                                                                                                                                                                                                                                                                                                      Tinga Ingredients:
                                                                                                                                                                                                                                                                                                                      • 1.5 lbs boneless skinless chicken thighs
                                                                                                                                                                                                                                                                                                                      • cups tomato puree
                                                                                                                                                                                                                                                                                                                      • 1/2 cup yellow onion julienned
                                                                                                                                                                                                                                                                                                                      • tbsp avocado oil
                                                                                                                                                                                                                                                                                                                      • tbsp garlic minced
                                                                                                                                                                                                                                                                                                                      • tbsp lime juice
                                                                                                                                                                                                                                                                                                                      • tsp chipotle pepper pureed
                                                                                                                                                                                                                                                                                                                      • tsp apple cider vinegar
                                                                                                                                                                                                                                                                                                                      • sprig oregano
                                                                                                                                                                                                                                                                                                                      • bay leaf
                                                                                                                                                                                                                                                                                                                      • Salt and pepper to taste
                                                                                                                                                                                                                                                                                                                      • Avocado, lime wedges, and cilantro for garnish


                                                                                                                                                                                                                                                                                                                      Salsa directions:

                                                                                                                                                                                                                                                                                                                      1. In a medium bowl, toss all ingredients until combined.
                                                                                                                                                                                                                                                                                                                      2. Reserve in refrigerator until ready to serve.
                                                                                                                                                                                                                                                                                                                      Tinga Directions:
                                                                                                                                                                                                                                                                                                                      1. Heat a medium-sized saucepan to medium high.
                                                                                                                                                                                                                                                                                                                      2. Add avocado oil, then add onion. Cook on medium-high until soft and translucent, about 5 minutes.
                                                                                                                                                                                                                                                                                                                      3. Add tomato, lime juice, apple cider vinegar, chipotle, oregano, and bay leaf and bring to a boil.
                                                                                                                                                                                                                                                                                                                      4. Add chicken thighs and turn down to a simmer and continue to cook until chicken shreds, about 20-30 minutes.
                                                                                                                                                                                                                                                                                                                      5. Remove chicken to a small bowl and shred.
                                                                                                                                                                                                                                                                                                                      6. Add chicken back to sauce and stir to combine.
                                                                                                                                                                                                                                                                                                                      7. Garnish with chopped cilantro, lime wedges, and avocado.
                                                                                                                                                                                                                                                                                                                      8. Serve with corn tortillas or lettuce wraps. Or, try it on its own with salsa as a side.
                                                                                                                                                                                                                                                                                                                      Comments | Posted in Recipes By Carter Lewis

                                                                                                                                                                                                                                                                                                                      chimichurri skirt steak

                                                                                                                                                                                                                                                                                                                      For our money, you just can’t beat grilled beef paired with a simple condiment. That means the flavors of a good skirt steak mixed with tangy chimichurri make this one savory dish.

                                                                                                                                                                                                                                                                                                                      We use chimichurri as a condiment or dipping sauce for this skirt steak recipe. Marinating with chimichurri is delicious, too, but we feel this steak stands on its own. And the side of peppers adds additional color and texture.

                                                                                                                                                                                                                                                                                                                      We recommend you choose a grass-fed skirt steak to maximize tenderness and flavor. Then, take your time. Enjoy the process of creating (and savoring) this one.

                                                                                                                                                                                                                                                                                                                      Recipe eBook

                                                                                                                                                                                                                                                                                                                      Recipe Notes: Serves 4. Paleo-friendly.
                                                                                                                                                                                                                                                                                                                      Prep Time: 25 min / Cook Time: 20 min / Total Time: 45 min

                                                                                                                                                                                                                                                                                                                      CHIMICHURRI SKIRT STEAK WITH PEPPERS & ONIONS

                                                                                                                                                                                                                                                                                                                      Chimichurri Skirt Steak


                                                                                                                                                                                                                                                                                                                      • 1.5 lb skirt steak
                                                                                                                                                                                                                                                                                                                      • cup yellow onion julienned
                                                                                                                                                                                                                                                                                                                      • 1/2 cup red bell pepper sliced
                                                                                                                                                                                                                                                                                                                      • 1/2 cup green bell pepper sliced
                                                                                                                                                                                                                                                                                                                      • 1/2 cup green bell pepper sliced
                                                                                                                                                                                                                                                                                                                      • tbsp avocado oil
                                                                                                                                                                                                                                                                                                                      • 1/2 cup cilantro chopped
                                                                                                                                                                                                                                                                                                                      • 1/4 cup flat-leaf parsley chopped
                                                                                                                                                                                                                                                                                                                      • tbsp red wine vinegar
                                                                                                                                                                                                                                                                                                                      • tbsp garlic minced
                                                                                                                                                                                                                                                                                                                      • tbsp shallot minced
                                                                                                                                                                                                                                                                                                                      • Salt and pepper to taste


                                                                                                                                                                                                                                                                                                                      For chimichurri:
                                                                                                                                                                                                                                                                                                                      1. Mix cilantro, parsley, red wine vinegar, garlic, shallot, and 6 tbsp of avocado oil in a small bowl and reserve.
                                                                                                                                                                                                                                                                                                                      For skirt steak:
                                                                                                                                                                                                                                                                                                                      1. Preheat grill to high heat.
                                                                                                                                                                                                                                                                                                                      2. Season steak on both sides liberally with salt and pepper.
                                                                                                                                                                                                                                                                                                                      3. Place on well-oiled grill and cook on high heat for 2-3 minutes per side.
                                                                                                                                                                                                                                                                                                                      4. Let steak rest for 5 to 10 minutes.
                                                                                                                                                                                                                                                                                                                      5. Slice steak against the grain in half-inch slices.
                                                                                                                                                                                                                                                                                                                      For peppers and onion:
                                                                                                                                                                                                                                                                                                                      1. While steak is resting, heat a large saute pan on high.
                                                                                                                                                                                                                                                                                                                      2. Add the remaining 2 tbsp of avocado oil to the pan and wait until it starts to smoke.
                                                                                                                                                                                                                                                                                                                      3. Immediately add onion to pan and saute for 2 minutes or until the onion begins to take on color.
                                                                                                                                                                                                                                                                                                                      4. Add peppers to pan and continue to saute until soft, about 5 minutes.
                                                                                                                                                                                                                                                                                                                      To serve:
                                                                                                                                                                                                                                                                                                                      1. Serve steak with chimichurri spooned over the top and with peppers and onion on the side.

                                                                                                                                                                                                                                                                                                                                        Comments | Posted in Recipes By Carter Lewis
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