BSAK Burgers Recipe

3 # BSAK grassfed ground beef (2, 1.5# packages)
5 organic garlic cloves finely chopped
1/3 cup + 2 Tbls coconut aminos
1 tsp lemon pepper (Simply Organic is my fave!)
2 tsp salt

To prepare:  Combine ground beef, garlic, 1/3 cup coconut aminos, lemon pepper and salt in bowl, then add 2 more tablespoons of coconut aminos to moisten before forming into patties.  Heat a large skillet with ghee and brown patties on medium heat for approximately 4-5 minutes per side.  Then finish in a 350 degree oven until cooked to desired doneness (approximately 15 minutes for medium well to well done). 

For those that desire cheese on their burgers, I put a slice of organic mozzarella or Colby jack on the patties in the oven to melt. 

Our family loves to enjoy burgers on some toasted Against the Grain bread (grain free bread), with avocado spread, and a little homemade or Sir Kingsington Organic Mayo for the kids.  We always eat with sweet potato fries (sweet potatoes peeled, sliced and roasted in 400 degree oven with some refined coconut oil and seasoning), and a veggie. 

Don’t forget!  Don’t smash the patties on the skillet while cooking.  We let them soak up the juices and ghee so they finish in oven moist and delicious!  A tasty juicy burger without all the grease and grizzle.

 BSAK Grassfed Meatballs Recipe

3 # BSAK grassfed ground beef 
5 organic garlic cloves finely chopped
¼ cup coconut aminos
1 tsp coconut vinegar (or Raw Apple Cider Vinegar)
1 tsp lemon pepper (Simply Organic is my fave!)
2 tsp salt
1 tsp cardamom
A touch of cinnamon (optional)
1 egg
For breading either: ¼ cup almond flour, oats, or roughly ground grain free bread

To prepare:  Combine all ingredients in a bowl and then separate into 1” meatballs.  Brown in skillet with ghee over medium heat, turning often to brown all sides evenly (approximately 10 minutes of browning).  Then finish in a 350 degree oven until desired doneness (approx. 15-20 minutes for well done).  We love to serve with roasted asparagus and garlic over almond flour noodles topped with Nomato Sauce*.

*Nomato Sauce from the Auto Immune Paleo Cookbook (by Mickey Trescott, NTP)

BSAK Short Ribs Recipe

3-4 # BSAK grassfed short ribs, cut in to 3-inch pieces
3 – 4 tbls cooking fat (coconut oil, avocado oil, or ghee)
5 organic garlic cloves finely chopped
Salt & Lemon Pepper (we use Real Salt, course, and Simply Organic Lemon Pepper)
1, 13.5 ounce can coconut milk (we use Native Forest, Unsweetened Organic)
¼ cup tomato paste
3  tsp fresh squeezed lime juice
2 tsp fresh zested ginger (a little less or more to your liking)
½ yellow onion, sliced
1 pound carrots, peeled and cut in to thirds

To prepare:  Place cooking fat in large skillet (we love cast iron!) and warm over medium high heat.  Season your short ribs with salt and lemon pepper to your liking.  Place short ribs in skillet and sear on all sides, about 5-6 minutes. 

While the short ribs are searing, place the garlic, coconut milk, tomato paste, lime juice and ginger in a bowl and whisk to combine.  Wash, peel and cut the carrots.

Remove short ribs from skillet and placed in oiled crockpot (I spray with Coconut Oil Spray).  Turn the skillet down to medium heat and add the onions.  Sautee until almost translucent and then add to crockpot (I pour them with the oil and brown bits from beef in to crock pot).  The smell is heavenly and you will want to LICK the cast iron ya’ll. Next add the carrots, and then pour the sauce over the short ribs, onions and carrots. 

Turn crockpot to Low and cook for approximately 8 hours, stirring and basting half way through.  Yum!

We love our short ribs with cauliflower mashed potatoes and garlic green beans roasted with homemade grain free rolls!

(We use Vital Ghee – grassfed, pasture raised, no GMOs) 
Vital Ghee - Click here to see on Amazon:

BSAK Roast Recipe

3 # BSAK grassfed chuck roast
1 small onion, sliced
4-5 cloves of garlic, halved
6 medium to large carrots, peeled and cut in to thirds
3 cups bone broth (we use our own homemade bone broth)
1/4 cup Coconut Aminos
3 tbls Apple Cider Vinegar
1 tsp lemon pepper (Simply Organic is my fave!) – season to taste
2 tsp salt (we use Redmond Real Salt) – season to taste
2 tbls Avocado Oil

Insta-Pot
To prepare: Turn on Insta Pot to Sautee.  Add Avocado Oil to Insta Pot.  Season the roast, both sides, with ½ tsp lemon pepper, and 1 tsp of salt (more or less to your liking).  Brown Roast in insta pot for approximately 5 minutes each side.  Meanwhile cut up your onion, garlic, and carrots.  Remove roast from instapot and throw in sliced onion and cook till translucent, then add garlic . Stir.  Turn off sautee and add carrots.  Add remaining salt and pepper and stir. 

Then put roast back in to the Insta Pot on top of the carrots, garlic, and onion.  Add bone broth, coconut aminos, and apple cider vinegar.  Lock the lid on, make sure pressure valve is not turned to release, and pressure cook for 1 hour.  

We served the roast with baked sweet potatoes, roasted green beans, and grain free rolls. 

This roast I have made this way multiple times now and each time it literally melted in our mouths.  So moist and fell apart with a fork.  No tomato paste, no wine, no Worsteshire and no flour. Delicious!!!