Beef and Broccoli (AIP, Paleo, Whole30) -with stop motion video recipe!

Though this beef and broccoli dish has become one of our favorite meals, it’s something I’ve held off posting because it almost seems too easy to qualify as a recipe. But sometimes, simple, easy, and delicious is just what’s needed, especially with how complicated life can be on AIP. And since I’ve been making this recipe almost weekly for the past few months, it’s time I shared it ;)

The Beef and Broccoli recipe comes together pretty quickly with minimal prep and minimal planning ahead AND minimal clean up. All ingredients are ones I generally keep on hand. With only a little extra time, the recipe can be easily doubled or tripled.

The ingredients are economically-priced. It travels well. It’s delicious warm or cold. It freezes well. I find my body really likes the ratio of protein/carbs/fat, plus it’s veggie heavy and features gut-healthy sauerkraut. And it’s just plain tasty!

For fun, I’ve also created a stop motion video of this recipe. While it isn’t possible to make this meal in 30 seconds like the video, it is possible to make it under an hour!

Beef and Broccoli (AIP, Paleo, Whole30) 
yields 4 servings 

For the roasted broccoli
Two 16 oz bags of frozen broccoli
5 tablespoons olive oil (or other AIP fat of choice)
1/2 teaspoon granulated garlic

For the roasted sweet potatoes
1 large (around 1 to 1.25 pounds) white sweet potato
2 tablespoons olive oil (or other AIP fat of choice)

For the beef
1 pound grass fed ground beef (85/15, if possible; see note below if starting with frozen ground beef)
2 tablespoons coconut aminos

For serving
Farmhouse Culture garlic dill pickle saurkraut (or make your own with this recipe, though I have not tried it…)
Smoked salt  (or other finishing salt of your choice)

1. Preheat the oven to 425 F. Line two baking sheets with parchment paper. 
2. For the roasted broccoli: spread the frozen broccoli on one of the prepared baking sheets. Drizzle with oil & and sprinkle with the granulated garlic. Roast in the preheated oven, on a middle rack, for 50 minutes. After 25 minutes of roasting, stir the broccoli & continue roasting. 
3. For the roasted sweet potatoes: cube the sweet potato (no need to peel), spread on the second baking sheet, and drizzle with oil. Roast in the preheated oven, on a bottom rack, for 40 minutes. After 20 minutes of roasting, stir the potatoes & switch the broccoli to the bottom and the sweet potatoes to the middle rack. 
4. For the beef: After the broccoli & sweet potatoes have been stirred once, heat a cast iron skillet (I use my Lodge cast iron skillet) over medium high heat. Add the beef and coconut aminos to the pan. Brown until the ground beef is cooked through. Set aside until the broccoli & sweet potatoes are done. 
5. To assemble: add the browned beef, roasted broccoli, and roasted sweet potatoes to a large bowl. Toss to combine. 
6. To serve: portion onto plates. Top with Farmhouse Culture garlic dill pickle sauerkraut (I like about 1/3 to 1/2 cup of sauerkraut on mine, but use less, if you prefer) and a generous sprinkle of smoked salt. 
7. Store leftovers in the refrigerator or freezer. 

Notes:

• If you’re starting with frozen ground beef, quick thaw it in warm water, while the vegetables are roasting, until the edges are soft—don’t worry if the middle is still a bit frozen… it will finish thawing in the skillet. Just make sure to use the quick-thawed beef immediately (i.e. don’t save it for another use). Alternately, thaw the beef in cold water or in the refrigerator if it isn’t to be used right away. 
• If not cooking the ground beef in a cast iron skillet (or if a lower fat content beef is used), a little additional fat may be needed to keep the beef from sticking to the pan. 
• Feel free to play with the ratios of beef/broccoli/sweets in this recipe based on your preferences (or what ingredients you have on hand). 
• This recipe is NOT sponsored by Farmhouse Culture…. I just really love their sauerkraut! 

This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased 

after an Amazon link is clicked with no additional cost to you. Thanks for your support.

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Beef Stew (AIP, Paleo, Low FODMAP, Whole 30)

Traditionally, as summer moves to fall, many people’s preferences move from grilling to braising and roasting. I confess that even though it was considered seasonally inappropriate, I kept braising and roasting throughout the summer. I blame it on my new favorite kitchen appliance, my Instant Pot (or as my mom refers to it, a “turbo crock-pot”). 

With the help of my Instant Pot  I’ve been making this beef stew since July when I originally went back to strict AIP & added a low FODMAP component. I didn’t know if it was possible to make palatable beef stew without high FODMAP ingredients like onions, shallots, garlic & mushrooms. Brainstorming different vegetable options & changing my mindset of what were “necessary” stew ingredients allowed me to create this really phenomenal stew. 

My preference these days is to make as many things in my Instant Pot ,  as possible, but since I realize that not everyone may have this particular appliance, I’ve written out stovetop approximations too. One of the other things I appreciate about this recipe is that it is comprised of primarily “staple” ingredients, or ingredients that I generally have on hand all the time. Carrots, and rutabaga are really hearty veggies that keep in the refrigerator for a good amount of time. Leek greens, if stored properly, can also last a while. I keep meat, broth, and bacon in the freezer at all times. And in a pinch, dried herbs can be substituted for fresh ones. 

The stew is really great on its own, but if you want to bulk it up further or serve it for a celebratory meal, I also like to serve it over mashed (white) sweet potatoes or squash. And I’ve often added a few spoonfuls of braised greens (I love this recipe from the Paleo Cajun Lady, & usually make it with chopped swiss chard & bacon & omitting the garlic to make it Low FODMAP) to the stew to up the vegetable content. Additionally, the leftovers freeze beautifully & there’s nothing quite like finding a jar of delicious beef stew in your freezer on a day when you’re not in the mood to cook.  

Note on FODMAPs: FODMAPs are confusing things... Certain resources will say that one item is “ok” and other resources will list that item as “avoid.” I am choosing to get my information about FODMAPs from Monash University & their app. Monash is continually updating their information & they are great about listing what quantity of food (both by volume & by weight) keeps it within the low FODMAP guidelines. As always, though, you know your body best. Just because one list says a food is fine, doesn’t always mean your body will be fine with it. Or on the flip side, just because one list says a food is on the avoid list, doesn’t mean your body is automatically going to be bothered by it. Do what makes your body & mind feel the best.

Low FODMAP Beef Stew (AIP, Paleo, Whole 30)

Yield’s 6 to 8 servings 

2 Tbl solid fat (I used duck fat, but bacon drippings or lard could be substituted as well) 

2 lbs Grassfed Beef Stew Meat 

4 strips Bacon, cut into small pieces 

2 heaping cups (approximately 140 g) chopped leek greens and/or scallion greens (I used a mix of the two) 

2 heaping cups (approximately 425 g) chopped carrots 

2 heaping cups (approximately 365 g) cubed rutabaga 

1.5 c bone broth

1.5 c red wine (I’ve used both merlot and cabernet sauvignon) 

2 dried bay leaves

1 Tbl salt

Few sprigs of fresh thyme & parsley, plus additional for serving 

Instant Pot Instructions: my preferred method of cooking 

1.  Add the fat to the insert of an Instant Pot . Turn the pot onto “Sauté” & allow the fat to melt. 
2. Dry the meat very well. Brown the beef on all sides, in batches, in the sautéing Instant Pot --it usually takes me three batches to brown 2 lbs of stew meat. Remove the browned beef & set aside. 
3. Sauté the bacon & leek/scallion greens in the Instant Pot until the bacon begins to crisp & the leeks/scallions begin to wilt. Stir occasionally. 
4. Add the carrots & rutabaga, broth, wine, and browned beef. Stir to combine. Tuck the bay leaf & herbs into the mixture. 
5. Place the top on the Instant Pot & make sure the vent is closed . Pressure cook using the manual setting for 50 minutes at high heat. Note: the entire process will take longer than 50 minutes because it does take time for the pot to come up to pressure. 
6. Once the machine has beeped, allow it to switch to the “keep warm” function or turn completely off for 15 minutes to let the pressure come down a bit. Use a silicone oven mitt or heavy kitchen towel to move the vent from the “sealing” position to the “venting” position. Allow all the steam to escape then it is safe to open the lid.
7. Serve the stew on its own, or along side a starchy vegetable. Adding extra cooked greens is also a great option. Sprinkle with some extra chopped herbs just before serving. 
8. Store any leftovers in the refrigerator or freezer. 

Stovetop Instructions 

1. In a large dutch oven, melt the fat over medium high heat. 
2. Dry the meat very well. Brown the beef on all sides, in batches if necessary. Remove the browned beef & set aside.
3. Sauté the bacon & leek/scallion greens until the bacon begins to crisp & the leeks/scallions begin to wilt. Stir occasionally.
4. Add the carrots & rutabaga, broth, wine, and browned beef. Stir to combine. Tuck the bay leaf & herbs into the mixture.
5. Bring to a simmer, reduce the heat to low, cover & allow to gently cook for 2-4 hours, or until the beef is tender. 
6. Serve the stew on its own, or along side a starchy vegetable. Adding extra cooked greens is also a great option. Sprinkle with some extra chopped herbs just before serving. 
7. Store any leftovers in the refrigerator or freezer.

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Marinated Flank Steak (AIP, Paleo, Low FODMAP)

While I have very limited photographic evidence of this marinated flank steak, I simply couldn’t let that small hiccup keep me from sharing this amazing recipe.

I’ve been making marinated steak for a couple years, helped in part by a childhood memory of my uncle’s recipe, though my recipe has undergone many changes to accommodate different dietary needs. This latest batch was meant to be a test for a future blog post. I had developed a habit of not measuring the marinade components, so each batch turned out a little different... But this time, I wrote down the ingredients & amounts in my recipe journal intending to make the recipe at least one more time before posting it. Fun fact: did you know that for most recipes I post on this site, I’ve tested them at least 2 to 3 times (sometimes as many as 5 times) before posting them? I just want to ensure that the results are consistent & that I can craft beautiful images.

Ok, back to steak.... After 7ish hours, the meat was all marinated & ready to be cooked. Unfortunately, the remaining daylight was disappearing quickly & I worked as fast as I could to get the steak finished + styled for a “just in case” photo. Husband and I both couldn’t stop sneaking little pieces of cooked steak off the cutting board as I styled the shot. We both realized that this marinade version was completely spot on! I quickly grabbed a photo of the steak in what remained of the daylight & we ate it with sautéed spinach & a little squash puree. Ohmygoodness, so tasty!

Immediately, I mentally added the recipe to the upcoming week’s meal plan, planning to do a more “proper” photo shoot. But when we headed to the city for a day of appointments, errands & grocery shopping, the stores we visited were out of flank steak! Bummer! But at least I grabbed those quick shots when I had a chance :)

Note on FODMAPs: FODMAPs are confusing things... Certain resources will say that one item is “ok” and other resources will list that item as “avoid.” I am choosing to get my information about FODMAPs from Monash University & their app. Monash is continually updating their information & they are great about listing what quantity of food (both by volume & by weight) keeps it within the low FODMAP guidelines. As always, though, you know your body best. Just because one list says a food is fine, doesn’t always mean your body will be fine with it. Or on the flip side, just because one list says a food is on the avoid list, doesn’t mean your body is automatically going to be bothered by it. Do what makes your body & mind feel the best.

Marinated Flank Steak (AIP, Paleo, Low FODMAP) 
yield’s 3ish servings, depending on appetite 

1/4 c Olive Oil
2 Tbl Garlic Oil (My favorite brand is from Trade Joe's)
2 Tbl Red Wine Vinegar
2 Tbl Coconut Aminos
1/2 tsp Pink Sea Salt
2 tsp chopped fresh Rosemary
1.25 lb Flank Steak (grassfed, if possible)

Additional rosemary & Maldon Smoked Sea Saltfor serving

1. In a large ziplock bag, combine the olive oil, garlic oil, vinegar, aminos, pink salt & rosemary. Add the flank steak & seal. Squish everything around until the steak is well coated.
2. Marinate in the refrigerator for 6 to 8 hrs. Turn the bag over half-way through the marinating time, if you can (optional). 
3. Remove the bag from the refrigerator & allow the steak to sit at room temp, in the marinade, for an additional 30 to 40 minutes.  
4. Preheat a large cast iron skillet  lightly greased, over medium high heat. Pan fry the steak for 2 minutes per side for medium-rare. 
5. Remove from the pan & allow to rest on a cutting board for 10 minutes. Slice across the grain into thin slices. Garnish with additional rosemary & Maldon Smoked Sea Salt. 

Note: 

• You can marinate the steak in a large glass dish if you prefer not to use plastic. 
• If you’re not following low-FODMAP, the garlic oil can be replaced with 1-2 smashed garlic cloves.  
• The marinade can be boiled & used as a sauce, if desired. 

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Beef Skillet Supper (Low FODMAP, AIP, Paleo, Whole 30)

Everyone needs staple meals. Easy dishes that can be made when time is short (and that dirty fewer dishes during preparation). Things that require regularly “on-hand” ingredients. Meals that remain economical (AIP/Paleo isn’t always cheap) without compromising on food standards. And things that are tasty, of course :)

We’ve eaten variations on this beef skillet supper on many occasions over the past year & it seemed only fair that I share it with you, my beloved readers. The last couple times I've made it, my husband has even licked his plate to ensure nothing is wasted! I would have shared the recipe sooner, but alas, I never took the time to write down exact measurements... But that is sort of the beauty of this recipe: it doesn’t require exact measurements & it adapts well to whatever veggies you might have on hand.

My husband and I concocted this meal last summer (2014) after desperately staring into our refrigerator, wondering what to make out of the random mix of ingredients we had on hand. The skillet has gone through several transformations, most recently when I went back to strict AIP + adding in a low FODMAP component. But it still remains as easy, economical, versatile & delicious as ever.

I haven't timed it out precisely, so don’t quote me, but I do believe this skillet supper could be made + on the table faster than if one was to order & pick up a pizza. Even if the ground beef is initially frozen (I’ve included some quick-thaw guidelines in the recipe below), this meal is still quite speedy. Often it is one I fall back on if I discover the protein I had planned to cook has not yet thawed & dinner time is looming! As a bonus, the leftovers travel well & we don’t mind eating them either cold or room temperature, though sometimes it is difficult to actually *have* any leftovers (just ask my husband!) ;)

Note on FODMAPs: FODMAPs are confusing things... Certain resources will say that one item is “ok” and other resources will list that item as “avoid.” I am choosing to get my information about FODMAPs from Monash University & their app. Monash is continually updating their information & they are great about listing what quantity of food (both by volume & by weight) keeps it within the low FODMAP guidelines. As always, though, you know your body best. Just because one list says a food is fine, doesn’t always mean your body will be fine with it. Or on the flip side, just because one list says a food is on the avoid list, doesn’t mean your body is automatically going to be bothered by it. Do what makes your body & mind feel the best.

Beef Skillet Supper (Low FODMAP, AIP, Paleo, Whole 30) 
yields 3 low FODMAP servings for people with hearty appetites 

1lb grass-fed ground beef (my preference is 85/15, but more lean will work too, though more fat may be necessary)
1 tsp Solid fat (such as duck fat, bacon fat, lard...), plus additional if needed
300 g / 3 c / 1/2 a medium cabbage, sliced
210 g/ 1.5 c diced White Sweet Potato, (I used Japanese variety this time)
3 Tbl Coconut Aminos
1 tsp fresh Ginger, grated (optional, I’ve developed a sensitivity to ginger, so I often leave it out....)
100 g / 1 c / 1 large Carrot, very thinly sliced (I use a mandoline slicer set to the medium thickness, but a sharp knife could work too) 
140 g / 1.5 c / 1 medium-ish Zucchini, very thinly sliced (I use a mandoline slicer set to the medium thickness, but a sharp knife could work too)
Fresh herbs, such as cilantro or parsley, for serving
Scallion, green parts only, for serving
Sea Salt, for serving (Smoked Maldon is my favorite)

1. In a large skillet (I used my 12-in cast-iron skillet , melt the fat over medium high heat. Brown the ground beef in the melted fat. 
2. Once the beef is 2/3 of the way browned, add the cabbage, sweet potato, coconut aminos, and ginger. Cover the skillet & cook for 6-7 minutes, stirring occasionally, until the sweet potato is cooked through. Add additional fat if any of the ingredients begin to stick to the pan.
3. Once the sweet potato is cooked through, turn off the heat. Add the carrot & zucchini. Toss everything together, replace the cover & allow the carrot/zucchini to steam for 3ish minutes, or until they are done enough to your liking. Turn the heat back on low for a minute or two if you desire more “cooked” veggies, but I prefer them a little on the crunchy side. 
4. Portion the hash on to plates, making sure to divide it into no fewer than 3 servings if following a low FODMAP diet. Top with a sprinkle of fresh herbs, scallion, and sea salt. 
5. Store any leftovers in the refrigerator. 

FODMAPs in this recipe

• I find that I can tolerate cabbage just fine, though some FODMAP lists say to avoid it. Monash states that green cabbage (NOT savoy) in quantities of less than 150 g / 1.5 c fits within Low FODMAP guidelines. 
• Some sources recommend eliminating most starches while on Low FODMAP. I attempted removing most starches, but found that my body needs some starch for energy. I prefer to use small quantities of white sweet potatoes (they are less sweet), but in keeping with Monash guidelines, limiting my servings to 70 g / 1/2 c (pre-cooked) at most. 

To Quick-thaw frozen ground beef

• If the package of beef is wrapped in paper or on a plastic wrapped tray, place it in a ziplock bag. If the beef is in a fully sealed plastic package already, leave it as it is. 
• Fill a large bowl (or sink) with hot water. Immerse the package in the hot water & allow to sit until the edges are no longer frozen--it is ok if the middle is still frozen if the beef is to be sauteed. Sometimes, I’ll use a water-filled pan or dish on top of the beef to keep it fully submerged. 
• Cook the beef immediately. 
• This quick-thaw method is only safe if the meat is cooked immediately! Thawing the meat in cold water or in the refrigerator is a safer method if the meat is not going to be cooked immediately. 

If not following a low FODMAP diet, feel free to add in.... (you may need a bigger skillet!) 

• 1 onion, diced
• 1-2 cloves of garlic
• additional sweet potato (or even substituting regular potato, if not AIP) 

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Swedish Meatballs & Gravy with Cranberry Jam (Paleo with AIP adaptation)

NOTE OF SHAMELESS SELF-PROMOTION: I have an Instagram picture in the November issue of Martha Stewart Living. It’s on page 4 & features one of the gluten-free pumpkin pies I made last Thanksgiving. If you’re interested in the recipe, the GF crust can be found here, and the recipe for my great-grandma Irene’s pumpkin pie filling can be found here. Just wanted to let you know while the issue is still on newsstands.

As someone who grew up in the Midwest & is of Scandinavian descent (well, technically I’ve got more than 10 different nationalities in my heritage), I did not grow up eating Swedish meatballs. Instead, my memories of Swedish meatballs (and gravy & mashed potatoes & lingonberry jam) all stem from the cafe at IKEA. 

These days, we end up eating quite a bit of grassfed ground beef. I can find it in our local grocery store (most of the rest of the meat I have to get several hours away or I have to order online). And grassfed ground beef is a much more budget-friendly protein, especially when compared with other pastured & grassfed options.

This summer we grilled a lot of burgers, but now, as we move into fall and winter, I’ve been trying to expand my ground beef recipe repertoire & cook some new things. Case in point, these meatballs, which are my Paleo (and AIP, if you omit the egg) version of the meatballs I remember from IKEA. Instead of serving them with the traditional mashed white potatoes & lingonberry jam, I serve them with either white sweet potatoes mashed with a little coconut oil, or with a cauliflower puree, AIP-friendly cranberry “jam” (which also might be a recipe to file away for the upcoming Thanksgiving holiday), and, of course, gravy.

Swedish Meatballs 

1lb Grassfed Ground Beef (I used 85% lean)

65 g Shallot, finely chopped 

1 large Pastured Egg (omit if AIP)

10 g / 1 Tbl Organic Coconut Flour

3/4 tsp Italian Seasoning

1/2 tsp Mace

3/4 tsp Salt

1/4 tsp Pepper (omit if AIP) 

Solid Fat, for greasing the pan 

1. Preheat the oven to 400 F.  
2. In a medium bowl, use your hands to mix all the ingredients (minus the fat for greasing the pan) until well combined. 
3. Lightly grease a large cast iron skillet (or other large stainless skillet). Use a 1 Tbl scoop to portion the meat mixture into individual meatballs. Roll the mixture into balls & place into the greased pan. 
4. Bake in the preheated oven for approximately 20 minutes, or until golden & cooked through--they should reach an internal temp of 160 F. Start cooking the jam, if desired, while the meatballs are baking. Follow by making the gravy after the meatballs have baked.

Gravy

Meatball Pan with drippings from the baking process

1 Tbl solid fat of choice (I used bacon grease)

8 fl oz / 1 cup Stock, (homemade if possible) 

2 Tbl Arrowroot powder 

2 Tbl filtered water 

1. Once the meatballs are baked, remove the pan from the oven. Don't forget the pan is hot! I speak from experience… Use a pair of tongs or a spatula to transfer the meatballs to separate plate or bowl. 
2. Melt the additional fat in the skillet over medium heat. Add the stock & whisk well to incorporate the two & to loosen any browned bits from the pan. Heat until simmering then reduce the heat to low.  
3. Make a slurry with arrowroot powder and a little filtered water.  Whisk the slurry into the skillet. Continue to cook, on low heat, until thickened. 
4. Add the meatballs into the gravy & cook for a minute or two, making sure the gravy coats the meatballs. 
5. Serve with cranberry “jam” and mashed sweet potatoes.  

Cranberry “Jam” 

130 g (1 c) Frozen Cranberries (sub fresh, if available) 

2 Tbl Water

2 Tbl Pure Maple Syrup (organic Grade B, if possible) 

Pinch of Mace or Cinnamon, optional 

1. Simmer the cranberries, water & maple syrup in a small skillet over medium heat until the cranberries “pop” 8 to 10 minutes. Mash with a fork. Add optional mace or cinnamon. 
2. Transfer to a jar or small bowl & serve alongside the meatballs. Store any leftovers in the refrigerator. 

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Nomato Bolognese (AIP)

When one of your favorite comfort foods is big bowl of spaghetti with tomato sauce, what’s a person to do after finding out that their body no longer will tolerate tomatoes (or any other things from the “nightshade” family)? Why, perfect their own tomato-less “Nomato” sauce!

Before my detox diet/starting the autoimmune protocol, I’d never even heard of “nightshades” before. The nightshade family includes things like tomatoes, peppers, eggplant, and white potatoes, plus a lot more. I stopped consuming them entirely, even the nightshade seed spices which are in *everything*. Though it has made a world of difference with my pain & inflammation, I still miss eating them.

I saw a recipe for a tomato-less “nomato” sauce a couple months ago and it really piqued my interest. I searched for a couple more sauce & started experimenting with my own variation. It’s taken several tweaks, but I finally feel it is near perfection for my palate.

While the base flavor of this nomato sauce great, I still find it is best when ground meat is added to it & it is simmered into a sort of “bolognese” sauce. I know the purists will say this is not remotely a bolognese sauce--yes, it is missing most of the main components of a “true” bolognese--but that’s the closest flavor profile I can think to describe it. During the summer, we served the nomato bolognese over sauteed cabbage or zucchini noodles (“zoodles”), but now that fall is here, I’m all about spaghetti squash.

Yes, I still miss my childhood favorite spaghetti, but I do not feel at all deprived by this version. It might require a little more work, but it’s totally worth it to eat something that is good for me & won’t make me feel worse.

Nomato Sauce Base (AIP) 

This sauce also freezes beautifully, so if you have the freezer space, I’d suggest making a big batch & keep it on hand for quick meal prep. I put extra bolognese sauce into freezer safe canning jars before freezing. 

2 Tbl Bacon grease, plus more, if needed 

1 med (1 1/2 c or approximately 190 g) Onion, diced

4 small ribs (1 1/2 c or approximately 190 g) Celery, chopped

3 cloves (approximately 38 g) Garlic, chopped

6 ea (3 c or approximately 420 g) Carrots, chopped

1 medium (1 1/2 c or approximately 180 g)  beet, diced 

1.5 c (approximately 350 g) Stock (homemade, if possible; I used chicken) 

2 Bay leaves 

2 tsp Italian Seasoning

2 Tbl Red Wine Vinegar

Salt/pepper (optional) 

1. Melt the bacon grease in a medium stock pot over medium heat. Add the onion & sweat for 5 minutes. 
2. Add the celery, garlic, carrots, beats, stock, bay leaves, and italian seasoning. Bring to a simmer. Reduce the heat to medium/low & simmer for 20 minutes, or until the vegetables are soft. 
3. Remove the bay leaves (reserve for the bolognese) & puree the soup using an immersion blender (or in batches in a blender). After blending, add the red wine vinegar. Taste and adjust the salt & pepper as needed (this will depend on how seasoned the bacon grease & stock were). 
4. Use in the Nomato Bolognese, or on its own. Cool completely before refrigerating or freezing. 

Nomato Bolognese (AIP) 

1 lb grassfed ground beef (85/15), browned in more bacon grease (or substitute other grassfed/pastured ground meats) 

1 batch sauce from above, including the reserved bay leaves 

1. Brown the beef in some additional bacon grease until cooked through
2. Add nomato sauce & reserved bay leaves. Simmer on low heat for 45 minutes.  

Roasted Spaghetti Squash

adapted from Simply Recipes 

1 large Spaghetti Squash

Avocado Oil

1. Preheat the oven to 375 F. Line a baking sheet with parchment paper & grease it with a tablespoon (or so) of Avocado Oil. 
2. Cut off the ends of the spaghetti squash, then stand up the squash on one of the cut ends & cut down the center of the squash, length-wise. Use a large, sturdy spoon to scoop out the seeds in the center. 
3. Place the squash halves on the oiled pan cut side down. Prick the tops of the squash with a sharp knife or the tines of a fork. 
4. Roast the squash halves until you can easily pierce the squash with a fork or knife, approximately 35 to 45 minutes, depending on the size of the squash. 
5. Remove from the oven until cool enough to handle. Use a fork to scrape the squash strands (aka “spaghetti”) into a bowl. Reheat slightly, if necessary, before serving with the nomato bolognese.
6. Reheat slightly, if necessary, before serving with the nomato bolognese. Store any cooled leftovers in the refrigerator. 

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