My first post/Beef and Mac recipe

Well I guess this blog is going to be a collection of my musings as I find and prepare good, nutrient dense foods for me and my 11yr old daughter.

I do not ascribe to the new fangled nutritional doctrine that instructs us to eat high carb/lowfat, low cholesterol, and to stuff your face with as many veggies as possible and don't touch red meat. My family and I eat red meat often and we eat the yummy fat that comes with the red meat as well (this is important to help digest the meat). The only difference is that we only eat grass fed/grass finished beef which is a totally different animal (hehe) than the conventional meat you find in most grocery stores. We also eat local produce, fermented foods, raw dairy, traditional fats, and I am trying to incorporate or more like sneak more offal (liver, heart, kidneys) into our diet.

You see grass fed beef is the way that beef was meant to be meaning cows are meant to eat grass not grain. Grass fed beef contains conjugated linoleic acid (CLA) which isn't even found in grain fed beef. For more information on the importance of grass fed beef and CLA please see http://www.eatwild.com/basics.html

We also enjoy some fermented foods such as Kefir, and homemade fermented veggies. I am trying to move more towards a low gluten to gluten free way of eating because I have a sneaky suspicion that both she and I are both grain/gluten sensitive.

I try to cook only 3 times during the week and we eat alot of one pot dishes such as beef and mac which is what we had last night. We will having left overs tonight along with some veggie and some cantaloupe. Here is my Beef and Mac recipe:

• Grass fed ground beef - 1lb
• Organic fresh oregano and flat leaf parsley, chopped - to taste
• Garlic - 6 cloves (we really like garlic and it is really good for you)
• Organic tomato sauce - 3 cans
• Onion - 1 small, chopped
• Elbow macaroni - 2 cups (made from rice)
• coconut oil - 4 tablespoons (to saute the onion and garlic in)

I browned the beef (didn't pour off the fat) set aside. Saute the onions in the coconut oil (I use organic refined) until they were translucent and soft and threw the garlic in at the last minute and removed from the heat. Boil the noodles according to your preference. I cook these for about half the time indicated in the package directions because they will finish cooking when you throw everything together. Combine the tomato sauce and all the other ingredients in a big pot and let simmer for about 8-10 minutes and then serve.

It tastes even better the next day after the flavors get a chance to meld.

My daughter loves this dish and she helped to make it. It is waaaay healthier than the canned or frozen version you get from the grocery store and it is super quick to make.