steak and mushroom deep dish

When people initially ask me questions about the Paleo Diet, I can tell on their faces that words like “restriction” and “deprivation” are swirling through their mind!  Often looks of being overwhelmed and reluctant appear immediately on their faces as well.  As the conversations continue, some folks have even gone on to say things like- “So what do you eat?  Only nuts and seeds?” or “You must be tired of eating the same old dinner of chicken and steamed broccoli?”  or the best, which was “You must just eat lettuce and veggies right?”  What it boils down to is that healthy DOESN’T have to be boring, bland or time consuming for that matter.  Everyone leads busy lives; that’s why I like to try to create dishes that are low-maintenance, tasty and that can be stored and eaten in the days that follow.

Near the end of Robb Wolf’s nutrition seminar, I distinctly remember when he did a visual demonstration on the whiteboard based on the number of food combinations that could go together to make a Paleo meal.  The options were endless!  In this case, eggs are so versatile, they can be happily married with various veggies, different kinds of meats, spices and herbs.  It almost screams- GET CREATIVE!  I find that it’s exciting to experiment with different ingredients when making frittatas, omelettes or other egg dishes.  It’s the only way you will find out what works and what doesn’t, plus a large pan like this makes for loads of extra servings.  Enjoy this dish as breakfast, lunch or dinner…either or works forsure!

steak and mushroom deep dish
main, breakfast
  • coconut/olive oil
  • 12 eggs
  • splash of water
  • ½ lb steak- cooked and thinly sliced (I used inside round steak cutlets)- can add spices for more flavour!
  • ¾ large red onion- thinly sliced
  • 2 packages mushrooms- sliced
  • 1 red pepper- thinly sliced
  • 3 cloves garlic- crushed
  • jalapeno peppers (optional)
  • fresh rosemary (1 sprig)
  • fresh ground pepper
  1. begin by sauteing the veggies and grilling the steak in oil, in an oven-proof pan on medium to high heat
  2. when cooked, separate a small amount of grilled veggie mixture and set aside (this will be a topping later)
  3. then, crack all eggs into a large bowl, add some water, fresh rosemary and ground pepper
  4. whisk together thoroughly (adding water and rapid whisking helps make them fluffier)
  5. pour egg mixture on top of steak and veggies in the pan
  6. cook in oven at 350-400 degrees for 30 minutes- may have to adjust time depending on oven
  7. if you want the top a little crispy, you can set to broil for the last few minutes
  8. when cooked, let stand before slicing into portions
  9. add warmed topping and serve
  10. enjoy!
Try it yourself- have an open mind...take a look at the following combinations and see what appeals to you! Possible veggies include: bell peppers (red, yellow, orange, green), tomatoes, spinach, asparagus, leeks, peas, roasted eggplant, olives, green/white onions and avocado. Possible meats include: shredded or ground chicken, turkey, pork, beef, sausage and bacon. For extra flavour perhaps try using: dill, basil, cilantro, parsley, ginger, chives, cumin, curry powder, cayenne, turmeric, coriander, paprika and sage. Don't forget about trying it with: tuna, shrimp, crab and salmon.

triple meat chili

People usually associate eating chili with the cold winter…deep within the long days of February. Well those days are long behind us now (knock on wood), but who says “the chili” has to say adios as well?  Keep this mouthwatering friend around all year round.  “There is never a wrong time of year for chili” ~anonymous.

In true Paleo style, there are no beans in this chili, but I still wanted to give it that thick and chunky texture.  To do this, I went crazy with the meat…a TRIFECTA, which included lean ground beef, steak and sausage.  Heaven!  The nice thing about this recipe is that if you don’t fancy something- substitute it with something else…play around.  If you think this may be too much meat for you, then I suggest taking out the sausage and sticking to the 2 types of beef. I am going to try to make this chili again in a week or two.  Next time I am going to make it solely with the lean ground beef.  I will also chop the veggies a little larger, to help compensate and to achieve that desired chunkiness.  I will keep you posted on how it turns out!
triple meat chili
  • coconut/olive oil- for cooking veggies
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 lb flank steak- chunks or bacon pieces (cut up)
  • 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
  • 1 can crushed tomatoes- same as above
  • 1 cups beef broth- low sodium
  • 4 cloves garlic- crushed
  • 1 package mushroom- sliced
  • 1 cup carrots- coined
  • 1 large white onion- thickly diced
  • 1 cup celery- chopped
  • 1 cup broccoli
  • 1 cup zucchini- diced
  • 1 cup red pepper- chopped
  • 2 tbs ground chipotle chilies
  • 3-4 + tbs chili powder - add and taste - repeat (to reach desired flavour)
  • fresh cilantro- chopped for garnish
  • jalapeno peppers - diced (optional)
  1. combine all meat and brown together in frying pan- set aside on low
  2. in a separate pan/pot (large), sautee veggies together on medium heat until cooked
  3. then take meat mixture and add/combine it back with the veggies
  4. add in all spices, tomatoes and beef broth-stir throughly
  5. let cook on low-medium heat- slowly (longer is better)
  6. garnish with fresh cilantro
  7. enjoy!
• this could also be done in the slow cooker if you wish! • also, the above recipe is wonderful for freezing smaller portions, because of it's size