It’s Schnitzel Sunday 🎉🐷 Being a German family, we have our favorite native dishes, Schnitzel being one of them 😍 and although the traditional method uses real bread crumbs we have adapted the recipe to make it #ketofriendly Schnitzel is traditionally made with veal or pork loin that is pounded very thinly and breaded with egg and breadcrumbs. To substitute for breadcrumbs, we used @yezfoods breadcrumbs but we have also done it with regular almond flour before!
Making the Schnitzel is super easy, just gather up your ingredients 👩🏻🍳 1) boneless pork chops or tenderloin (we used @butcher_box boneless pork chops)🥩 2) eggs for the egg-bath 🥚 3) salt and pepper 🧂 4) keto breadcrumbs @yezfoods or almond flour 🍞 5) lard for frying @fatworks
To make: 1) pound each piece of meat with a mallet until they are large and flat (see photo) 2) crack eggs Into a flat bowl and beat them with salt and pepper 3) pour breading into another shallow bowl 4) bathe meat in egg mixture and then transfer it into the breadcrumbs, pressing down the meat into the crumbs and making sure that every part is covered. You may need to add more crumbs as you go, make sure you put enough on because once they are in the pan, you cannot add more (and you want a nice and crispy schnitzel 😋) 5) fry the schnitzel in a pan with heated up lard until each side is crispy brown (typically 10 minutes per side). It’s important that you have enough lard in the pan to make sure the meat becomes crispy 😍
My mom always adds the remainder of the egg to the pan at the very end and as a child I would always steal the egg because it tasted so good like Schnitzel 😂
Traditionally, schnitzel is eaten with a lingonberry sauce which we #swapped for a monk fruit sweetened cranberry compote (recipe will follow) 🍋🫐🍓
Ideas for sides include a fresh salad or roasted cauliflower and carrots 🥕🥬
Bison Eye of Round Roast 🦬😋 Last night we enjoyed a super juicy bison roast from @northstarbison As always we were super impressed by the color and quality of the meat, although the cut was very lean and we did not have to trim it at all, it remained very juicy 😇 The roast only had a prep time of around 15 minutes but needs around 2-2.5 hours in the oven.
The ingredients are simple to serve 3 people 👨👩👧 1) 2 lbs @northstarbison eye of round roast 🍖You can use my referral link to save 10$ on your first order 2) onions to taste 🧅 3) salt and pepper to taste 🧂 4) mustard 5) tallow (we like @fatworks )🧈
1) To begin, rub the roast with salt and heat up tallow on the stove in an oven safe dish. Preheat the oven to 450 degrees. 2) next, sear the roast on each side until brown to seal in the moisture 3) rub on the mustard of your choice, as Germans our go-to is @loewensenf_de extra 😋 4) season with more salt and pepper to taste and add in finely chopped onions. Let them simmer until they are glassy. 5) add a bit of liquid, water or broth and place a lid onto the dish. 6) transfer into the oven and let it cook for 2-2.5 hours. Halfway, turn down the heat a bit and make sure to monitor the amount of liquid. 7) remove the roast from the dish and slice it into thin pieces, place back into the dish (a nice sauce should have formed). 8) enjoy 😋
Traditionally a roast would be served with potatoes and a vegetable side (and if you have family members who eat potatoes that can be made of course) but since we eat #keto #paleo #primal we only made a few vegetable dishes with lots of @lewisroadusa butter 😍🧈
Any leftovers can easily be enjoyed the next day, but something that we like to make with them is called “Bratenschnittchen” which is essentially a piece of bread with cold roast and sauce. We love @unbunfoods toast or @baseculture bread 🍞
The ingredients are quite simple and easily adaptable, and the dish is quickly made: 1) gather up the veggies of your choice: I used purple cauliflower, carrots, broccoli, artichoke hearts, zucchini and bok choy. Sauté them with a little bit of @pureindianfoods ghee, sea salt and @mortonbassettspices curry powder 🥦🥕🥬 2) rinse @miraclenoodle and sauté them in ghee in a separate pan and add the canned tuna (I like @seatales_usa) I am sure you could also use a different canned fish like salmon or maybe even canned chicken or zoodles/ @palmini_official noodles 🐟 3) combine the two pans when the vegetables are done to your liking (I like mine medium crisp) and stir in some more ghee 4) serve with @avocadoorganic and @lewisroadusa 🥑🧈 (I like to mash the avocado into the dish to make a little sauce and have the butter melt right over 😍)
If you cannot tolerate ghee you can always swap a #healthyoil like olive oil or avocado oil. Another option would be to leave out the avocado and to serve it with a marinara sauce (@raoshomemade) and/or Greek olives 🫒🍅
Today I’d love to share a German Comfort Food called Rouladen which can be easily modified to accompany our #primalgenic diet 🙌🏻🍖
To make our Roulades to serve 2-3 people in you need: 1 lb flank steak (we used @uswellnessmeats) Bacon to your liking (we love @butcher_box bacon because it is a heirloom and sugar free variety) Onion, Cornichons, and mustard to your liking Spices: salt (@celticseasalt), pepper and sweet paprika (@burlapandbarrel) 🌶 Tooth picks and kitchen twine to roll up and keep the meat together
1) It is critical that the flank steaks are very flat so that they can be easily rolled up and cooked evenly! To achieve this, we pounded them. 2)Next, we seasoned with salt, pepper and sweet paprika, and spread our favorite mustard onto the meat. We really like Löwensenf but any one will work.
3)Finely chop bacon, Cornichons, and onion and spread them onto the meat evenly and as much as you like. Just make sure it’s not too much because you still want to be able to roll them.
4) Carefully roll up and fasten with kitchen twine and toothpicks
5) Heat up a Dutch oven and sear the roulades until they are browned on each side.
6) Add water so that the meat is half covered, put on the lid and let them simmer for 2.5-3 hours.
7. When they are finished cooking, you can eat the roulades with the broth that was created during cooking
Traditionally, this dish is served with potatoes (if someone on your household eats potatoes this meal is easily adaptable for a family), but we will be serving it with broccoli and mashed cauliflower. Other options include grilled bell pepper, @cappellos noodles or of course a simple salad 🥗🥦🫑
Today we tackled a classic fall staple: Chili 🌶 While this dish is typically not suitable for our diet, we modified it so that we could enjoy this #comfortfood 😍 The problem in a typical chili is the corn and the beans. Although they are considered vegetables, they are starchy and still cause a release of insulin and a blood sugar spike. Another problem is that beans and corn often times contain mycotoxins and are genetically modified due to the way they are processed. The recipe is simple and also a good way to use any leftover vegetables, we opted for fresh tomatoes, green onions, garlic and bell pepper and spiced it up with dried chili flakes, cumin, and bay leaf in addition to salt and pepper 🫑🍅🧄🧅🥘 We decided to use a mixture of ground pork and ground beef (1:1) but this can easily be done with any type of ground meat like turkey, chicken, venison or maybe even lamb!
No Bean Chili: 2 lbs of ground meat (we used pork and beef from @uswellnessmeats) 2 bell peppers 2 bunches of green onion 8 medium sized tomatoes 1 clove of garlic @raoshomemade Marinara Sauce Cumin, salt, pepper, bay leaf, chili flakes from @burlapandbarrel
sauté the ground meat in a pot using the fat of your choice (lard from @fatworks is a good choice)
Stir in the vegetables and spices
Lastly, add a splash of marinara sauce to emphasize the tomato flavor
Let simmer on low heat, the longer the better
To serve, you can top it with avocado🥑 (@avocadoorganic) and cilantro (@farehousefarms) and/or with almond flour tortillas from @sietefoods or @unbunfoods tortillas 🌮 For those who can tolerate dairy, you could add some shredded raw grass-fed cheese but that is not necessary and we will not be doing that although I may top mine with my beloved @lewisroadusa butter 🧈🥺
We had to do some playing around because my mom and I can’t have dairy so the one on the left is a dairy free option while the others use @alexandrefamilyfarm milk and cream as well as @lewisroadusa butter
To go #grainfree and #glutenfree we opted for @cappellos lasagna sheets but those could easily be exchanged for zucchini or heart of palm slices. I don’t tolerate almond very well so I would be substituting those 🍝 (although I did sneak some of my moms lasagna in…so good #shhh)
All lasagnas contained the basic beef Bolognese/Ragu recipe using @uswellnessmeats ground beef and @raoshomemade marinara sauce: We sautéed the ground beef with onions and garlic (the beef could be substituted for pork,chicken, veggies, etc). Next we add the marinara sauce, and let it simmer. If you want to enhance the flavor you can also add in some diced up carrots or celery but this is optional and we didn’t do that this time. Make sure to cook the sauce on low for an hour. If you like oregano you can also add that (it has some hidden health benefits too😉).
My dads lasagna also had a white sauce: This is a low carb, grain free version of a Béchamel sauce and was a bit trickier to make clean. We used heavy whipping cream with the traditional seasoning: salt, pepper, garlic and the secret super star ingredient…freshly ground nutmeg!!! Let the sauce simmer but make sure it does not separate. To make it even tastier we added some grassfed butter and raw cheese 🧀🙌🏻
Instead of the white sauce my mom used condensed almond milk from @bluemountainorganics (swirled on top) and that tasted very good as well, we just didn’t have the traditional burnt cheese effect 🥺
Lastly, assemble the lasagnas to your liking, my dad got some shredded cheese on top and bake at 350 degrees for 30 minutes and get ready to feast 🥰😋 (no leftovers here)
When the weather gets Fall like my family loves to go back to our German heritage and make a nourishing Gulasch 😍🥘
This gave me the opportunity to try out @uswellnessmeats 100% grass fed beef stew meat, and I must say that the meat did not disappoint. The Gulasch turned out to be super tender and juicy, falling apart in the mouth 🤩😋
Here is our family recipe: 1) 3 pounds Beef Stew Meat cut into cubes (@uswellnessmeats is a great option) 2) beef tallow to sauté the meat and vegetables: we used @epicbar 3)fresh onion and garlic to taste 4) smoked paprika and dried bay leaf from @burlapandbarrel (the spices are key for a proper Gulasch 😉) 5) salt and pepper to taste
To make, simply heat up tallow in a pot and sauté the meat with the spices and bay leaf, when the meat is browned, add the garlic and onion and let it simmer until the meat falls apart. We usually cook it for at least 2 hours depending on how tender the meat is. The more fall apart you want it, the longer you cook, it’s just important to make sure it doesn’t go dry 👩🏻🍳
Traditionally it would be eaten with potatoes or noodles but we make it #paleo by eating it with mashed cauliflower and plenty of @lewisroadusa butter or @cappellos pasta. If not everyone in your family eats primally, this could easily be modified so that everyone can enjoy the meal 👨👩👦👦
Recipe: 1) fry ground beef and ground pork (we used 2 pounds of beef 1 pound pork) on medium heat 🐷🐮 you can also use lamb 🐑 2) add 1/2 diced onion and a large red bell pepper, also diced. More to taste. If you would like to add garlic 🌶🧄🧅 3) Season with salt pepper and paprika to taste, also add a couple of bay leaves 4) Let simmer until veggies are soft. Some liquid will develop 5) add tomato sauce to taste or alternatively tomato paste 🍅 6) Reduce until you like the consistency of the sauce 7) I added basil from @farehousefarms but you can also add crushed pepper flashes for a kick
Alternatively, enjoy with capellos grain free noodles, rice cauliflower or other vegetables 😍🤩