Category: Dinners- Beef

Slow Cooker Beef Teriyaki- Make Ahead Meal (Gluten Free/ Dairy Free/ Soy Free Option/ Refined Sugar Free)

So I had surgery a few weeks ago. All is well, don’t worry. I knew about this surgery a couple of months ago, so I started meal prepping. As you know, with food allergies/ intolerances there are always challenges. Well when the cook in the family has to recover, it makes it even more challenging. I had to make it easy for my hubby to make some meals without a ton of time of experience. Especially considering our dietary issues. I had my freezer completely stocked. It has made this time much less stressful! I actually really enjoyed having all my meals stocked away. I have always made ahead, but this was a whole new level of organization. I do believe I will keep it up. Definitely saves time come meal time!

Just because it is summer time, don’t forget about your slow cooker. They are not just for the winter months. With it being so warm outside, I really like to use my slow cooker. You can have your meal, without heating up the whole house!

Slow Cooker Beef Teriyaki- Make Ahead Meal (Gluten Free/ Dairy Free/ Soy Free Option/  Refined Sugar Free)

2 lbs stewing beef

1 Tbsp. tapioca starch

2 tsp. sesame oil (or desired oil)

1/2 c. gluten free soy sauce or coconut aminos for soy free

1/2 c. palm sugar (or desired sweetener)

1/2 c. beef broth

1/4 c. bbq sauce (I use mine)

In a large ziploc bag, put stewing beef and tapioca starch and shack until beef is thoroughly coated. Add remaining ingredients and mix. Now if you are going to save this dish to make later, label freezer bag with instructions and freezer for up to two months.

If you are making now, put all the ingredients into the slow cooker. Cook on low for 3-4 hours or high for 2-3 hours. Serve on top of rice or quinoa if desired. Top with green onions.


Rosemary Marinated Beef Kabobs (Paleo/ Gluten Free/ Dairy Free)

I always make sure that I have cubes of beef in my freezer. Much of the time, my meat is already marinating while frozen. This is one of those marinades. That way, when you take it out and defrost your meat is already marinating away! This also works out great if you haven’t already had your frozen meat marinating. Give your meat 12-24 hours to get the flavours through it and it’s great!

Summer is about having a great time enjoying the company of friends! Don’t spend too much time fussing with your meals. Looking for more great summer dinner ideas and tips? Check out THIS.

Enjoy your time!!


Rosemary Marinated BeefKabobs

Check out my Rosemary Marinated Beef Kabobs at Paleo Demystified.


Shared On: Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Link Up, Naturally Sweet Tuesday, Tasty Tuesday, The Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays , Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday

Ginger Sesame Dressing/ Marinade (Gluten Free/ Refined Sugar Free/ Paleo/ Soy Free and Vegan Options)

I have been adding ginger into recipes and food quite frequently these days. I really enjoy the flavour that freshly grated ginger brings to a dish.

This is fantastic as a marinade for beef, chicken or pork! Try my Ginger Sesame Chicken Stir Fry, Chicken Skewers, or even Roasted Veggies.

With summer brings many more salads! Why not impress people by making this healthy delicious dressing for your next gathering! Whether it tops a garden salad, Ginger Sesame Oriental Cabbage Salad, a Ginger Sesame Pasta Salad, your guests are sure to love it.

Ginger Sesame Dressing

Ginger Sesame Dressing/Marinade (Gluten Free/ Refined Sugar Free/ Paleo/ Soy Free and Vegan Options)

1/2 c. raw apple cider vinegar

1/3 c. olive oil

1/4 c. raw honey(maple syrup for vegan)

2 Tbsp Bragg’s soy sauce or coconut aminos for soy free

1 Tbsp. grated raw ginger

2 tsp. sesame seeds

1/2 tsp. sesame oil (optional)

1 clove garlic grated

1/4. tsp. xantham gum (optional but helps keeps the dressing from separating)

Mix everything together in a jar and shake it up. Keep refrigerated for up to two weeks.

If using as a marinade, add to 1-2 lbs. of meat 30 minutes to 8 hours before cooking.

Shared On: Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Southern Special, Tasty Tuesday, Waste Not Want Not, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesdays, Naturally Sweet Tuesdays, Wellness Wednesday, Gluten Free Fridays, Foodie Friends Friday, Real Food Fridays, Get Him Fed, Healthy Vegan Fridays

Thyme Pot Roast with Carrots (Grain Free/ Paleo)

Is there anything better than smelling a roast cooking? Okay maybe cookies. 🙂 But we shouldn’t have cookies for dinner, so back to our roast. This is one of those recipes that has a dual purpose. For your first meal you have your roast, onions, and carrots with say a mixed green salad. Your second meal is a big pot of beef vegetable soup!

Thyme Pot Roast with Carrots

Thyme Rump Roast with Carrots (Grain Free/ Paleo) 

3-4 lb. rump/ outside round/ or blade roast (preferably grass fed)

1 medium onion- diced

5-6 medium carrots- peeled and cut up

2-3 ribs celery- cut up

2 Tbsp. coconut or olive oil

2 cloves garlic minced

2 tsp. dry thyme (or 2 Tbsp. fresh)

2 c. beef stock (preferably homemade)

Preheat 300 degrees

In a large dutch oven, melt coconut oil and add roast topped with garlic and dill. Set burner to medium high heat and brown roast on all sides- approximately 2-3 minutes a side; remove from pot and set aside.

Add vegetables into dutch oven and brown for five minutes. Add stock and deglaze pan, stirring around the browned bits off the bottom of the pan. Return roast to pan and place vegetables around roast.   Cover roast and vegetables with lid and cook in oven for 2-3 hours depending on size of roast and depending on how you like your roast cooked. Check with a meat thermometer-120-130 for rare, 130-140  for medium and 150-165 for well done.

When roast reaches desired doneness, remove from oven and let rest on cutting board wrapped in foil for 30-40 minutes for the juices to settle. Then carve meat..


To make gravy: After you remove roast, place dutch oven onto burner on medium heat. Whisk 1 Tbsp. tapioca starch with 2 Tbsp. cold water. Whisk mixture into hot beef drippings. Stir until thickened. Remove from heat. Sea salt and pepper to taste.


Thyme Roast w Carrots-Paleo

If you have two or three pieces of beef left over after your meal, along with some gravy, save it to make beef vegetable soup.

Shared On: Gluten Free Fridays, Real Food Fridays, Whole Foods Fridays, Gluten Free Round Up, Mix It Up Monday, Teach Me Tuesday, Fat Tuesday, In and Out of the Kitchen, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday

A Little Prep Work In The Kitchen Makes For A More Enjoyable Summer!!

So summer is here and people get really busy!!!

Getting Ready For Summer

Everyone is getting things ready. You’re doing yard work, opening up the pool, going up to the cottage.
There are trips to the zoo, beach, etc. You also get last minute guests showing up to spend the afternoon and possibly stay for dinner.
Why not spend some extra time on your shopping day to make your summer more convenient and enjoyable?

Getting Ready For Summer

(Pictured are Chicken Souvlaki, BBQ Sauce and Honey Garlic Sauce)

Yes the grocery store have convenience  items, but usually people with allergies can’t take advantage of them. If you can, then the stores make them much more expensive and full of sodium or other chemicals.

Instead, make your own.

After coming home from the grocery store with all of your meat, spend some time preparing it before freezing it.
Say there were boneless chicken breasts or pork loin on sale; why not make a simple Souvlaki Marinade;


Cut up your meat into cubes; put your meat into meal size zippered bags along with your marinade, mark it and freeze it. Make up a few packages and you’re set to make chicken or pork souvlaki meat sticks easily.

You can even put your meat and veggies in the same grill pan and skip the threading onto skewers.

If steak happens to be on sale; make up a Beef Marinade; put your meat into meal size zippered bags along with your marinade, mark it and freeze it.




Simple Beef Marinade

Another thing that I have been playing with is my Ranch Dressing. I really enjoy eating it as a dip and dressing on salads.  One downfall can be that it only lasts for about three days in the fridge. So I have made some, put them in small containers, and frozen them. I was so happy when I defrosted and tried them. Still great for a dip with veggies or on a salad. Just give a little stir and your may need to add a tiny amount of water. I would only freeze it for up to one month.

As well, you can make Honey Garlic Sauce and BBQ Sauce and freeze them in small zippered bags or small containers. That way you always have some stocked up. How about a good size batch of Vinaigrette Dressing on hand, to round out your meal?

So there are some other ways to be ready for summer.
If you do some prep work, then you can enjoy your busier days without worrying about whats for dinner!


Shared On: Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend, Swap N’ Share, Mix It Up Monday, Make You Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesdays, Tasty Tuesdays, Mostly Homemade Mondays

Easy Beef Marinade (Soy Free Options)

With bbq season in full swing everyone needs an easy marinade for beef.
Happy Grilling!!
Simple Beef Marinade
This will marinade approximately one pound of beef.
1/4 c. lemon juice or apple cider vinegar
1/4 c.olive oil
2 Tbsp. gluten free soy sauce *

2 tsp. cracked black pepper

2 cloves of garlic- minced

1 tsp. minced onion or  onion flakes

1 tsp. dry dill

Mix ingredients together into a zippered bag or glass container and add meat.
Refrigerate for at least an hour but all day gives it a better flavour.
Cook meat to your liking.

* For soy free use coconut aminos

** If you are making meat sticks/ kabobs cut your meat up before marinating it.

You can easily marinate meat before freezing. Defrost and your meat is done.

Shared On: Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Traditional Tuesdays, Tasty Tuesdays

Beef Fajitas (Gluten Free/ Dairy Free)

I have made this recipe with left over cooked steak and roast beef. This meal definitely stretches your meat.
Today I made it with raw stewing beef. If you’re making it with cooked meat, just add the marinade in when you’re cooking you onions and peppers.


Beef Fajitas (Gluten Free/ Dairy Free)

1/2 lb. of beef- cut into strips
1 Tbsp. olive oil
1 tsp. apple cidar vinegar
2 cloves minced garlic
1 tsp. gluten free soy sauce
1 large onion-cut into strips
1 large pepper(green,red, yellow)-cut into strips
1 c. cut up lettuce-optional
chopped tomato-optional
1/2 c. Daiya Cheese (or desired shredded cheese)
1/2 c. cashew cream (or desired sour cream)
rice wraps (warm each one in microwave for about 20 seconds just before filling)


Marinate raw beef in olive oil, apple cider vinegar, garlic, and soy sauce in the fridge for a couple of hours up to all day.
Using a little olive oil, saute meat with the marinade in a large frying pan at medium heat for approximately 10-15 minutes or until meat is just cooked. Set aside in a bowl. Then saute onions and peppers until soft.
Add meat.

 Take warmed wrap, put some meat mixture on, add cashew cream, cheese, lettuce and any other desired toppings. Wrap up and enjoy!

Love Beef Fajitas but you either don’t have any wraps or you are more in the mood for a salad? Why not have a Beef Fajita Salad 
Cook up your recipe as follows, fill your plate with greens, top with fajita mix and some sauce from it, top with dairy free sour cream or cashew cream!


Makes 2-3 servings.

Sweet Beef And Veggie Stir Fry (Gluten Free/ Refined Sugar Free)

I looked in the fridge a few weeks ago trying to decide what to make for dinner…
Isn’t it funny how we have such a struggle trying to decide what to make every day…
My daughter and I would ask each other, what are we making for dinner, and we’d say “Oh ya, that meal that just keeps coming over and over again”. Sometimes it seems difficult to come up with new ideas. You just keep having the same things over and over,

So as I said, I looked in my fridge… What did I have?  Well I had beef, cauliflower, red pepper.
Hmm, what to make? I could make a regular stir fry, but I wanted something a little different. I decided to play on the sweet side of things a little more.
My husband automatically wanted to add soy sauce to it. I had to tell him to try it first…
He loved it as is!

Now I’ve made this several times. Love it when a plan comes together!

Sweet Beef & Veggie Stir Fry

Sweet Beef And Veggie Stir Fry

1 Tbsp. olive oil
2 Tbsp. apple cider vinegar

1 lb. beef sliced into strips
1 medium onion sliced into strips
1 medium red pepper sliced into strips
1/2 medium cauliflower cut into small pieces
1 carrot cut into thin strips
2 Tbsp. honey
1 tsp. mustard powder
1 tsp. roasted garlic (optional)
salt and pepper to taste
cooked brown rice, pasta, or quinoa


This delicious meal serves four…

Shared On: Get Him Fed Fridays, Food on Friday

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