Recipes Archives

Shepherd’s Pie Recipe

Finally, here is my favorite famous Shepherd’s Pie recipe, from the 21-Day Sugar Detox.
I’ve made this recipe for small dinner get-togethers, church potlucks, and just for myself to enjoy, and I always get rave reviews! It’s simple & easy to prepare, and quite healthy!
100% Paleo, AIP-friendly, gluten-free & dairy-free! 

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Shepherd’s Pie

 

INGREDIENTS
1 head of cauliflower
2 TBSP unsalted butter or ghee
sea salt and pepper to taste
6 sliced of bacon, cut into 1/2 inch pieces
3/4 cup of diced carrots
2 – 3 cloves of garlic, minced
2 pounds ground lamb or beef or turkey
1 – 2 fresh sage leaves
1/4 teaspoon ground cinnamon
1 cup of frozen peas

 

INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. Chop cauliflower into 2 inch pieces and steam on stove for approximately 12 minutes.
3. Once tender, remove and place in food processor along with butter or ghee and desired amount of salt & pepper. Blend until pureed.

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4. Cook bacon over medium heat in a skillet. After five minutes, add carrots and a pinch of salt and pepper. Cook for a few minutes.
5. Add garlic and ground meat and blend with bacon and carrot mix.
6. Once meat thoroughly browned, mix cinnamon and sage in.

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7. Place meat mixture in an oven-safe baking dish (a pie pan or 9X9 baking dish works well), add peas and top with cauli-mash.

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8. Bake for 20 minutes.

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If you wish to brown the top after baking, place the oven rack in the top position, set the broiler to high, and place the dish as close to the heat as possible for 5 – 10 minutes, watching closely to avoid burning it.

 

Chocolate Almond Ginger Shake

 

I just came up with the most delectable Shakeology recipe, and I have to share it with you! I’ll try to take a better picture of it next time :)

 

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1 scoop or packet of Chocolate Shakeology (vegan or whey. I used vegan)

A handful of raw almonds

A 1-2 inch piece of raw ginger

8oz of water

1-2 handfuls of ice

 

1. Add water, ginger and almonds to a high-speed blender such as a VitaMix or BlendTec.

2. Blend on high until completely liquified. Taste your ginger-almond milk and adjust to desired “spicyness” by adding more water/almonds or ginger.

3. Add Shakeology and ice and blend again on high. Serve in a pretty glass.

Tip: if you want a smoother shake and don’t want the grainy texture from the almonds, put the ginger-almond milk through a sieve after step 2, before adding the Shakeology and ice.

 

ENJOY!