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Recipes from Jean Choi

 

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Moroccan Meatballs with Creamy Dipping Sauce

 

Moroccan Meatballs with Creamy Dipping Sauce.jpg

 

Ingredients for Dipping Sauce

  • ¼ cup paleo mayonnaise
  • 3 tbsp almond milk (or any dairy-free milk)
  • Zest and juice from ½ lemon
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • 2 tsp freshly chopped cilantro
  • 2 tsp freshly chopped parsley
  • Sea salt, to taste

 

Ingredients for Meatballs

  • 1 lb ground beef
  • 1 egg
  • ¼ cup packed parsley leaves, chopped
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • ½ tsp ground coriander
  • ½ tsp chili powder
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly ground black pepper

 

Directions for Dipping Sauce

  1. Mix all ingredients in a small bowl.
  2. Chill until ready to use.

 

Directions for Meatballs

  1. Preheat oven to 400 degrees F.
  2. Mix together all ingredients in a large bowl, combining everything evenly with your hands. Careful not to overwork the meat.
  3. Form into 1½ inch balls.
  4. Place the meatballs on a baking sheet, then bake for 20 minutes until golden and cooked through.
  5. Serve dipping sauce on the side, or drizzled on top of the meatballs.

 

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Chicken Liver Pate

 

Chicken Liver Pate.jpg



Ingredients

  • 1 lb chicken liver
  • Juice from ½ lemon
  • ¼ cup butter, ghee, or coconut oil
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh thyme
  • ½ tsp sea salt
  • ½ tsp freshly ground pepper

 

Directions

  1. Squeeze ½ lemon juice over the chicken liver, coat it evenly, and let it soak for at least 1 hour in the fridge.
  2. Pour and discard the lemon juice, then rinse the liver under running water. Pat dry with a paper towel.
  3. Melt 2 tbsp of butter, ghee, or coconut oil in a large skillet over medium high heat.
  4. Add the onions and cook until translucent, about 5 minutes.
  5. Add the liver, garlic, balsamic vinegar, and fresh thyme and stir to cook for about 5 minutes until the balsamic vinegar is has been reduced.
  6. Remove from heat to cool slightly.
  7. Place the mixture into a food processor, with sea salt, ground pepper, and the remaining butter, ghee, or coconut oil.
  8. Blend until smooth. Add more salt, to taste.
  9. Pour the mixture in ramekins or a bowl, then cover and refrigerate for at least 2 hours or until firm.
  10. Serve cold with gluten free toast, crackers, or vegetables!

 

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Slow Cooker Beef Roast

 

Instant Pot Beef Roast.jpg

 

Ingredients

  • 1 lb baby potatoes, or regular potatoes cut into 1 inch chunks
  • 3 large carrots, cut into 1 inch chunks
  • 1 tbsp coconut oil or ghee
  • 3 lb beef bottom round roast
  • Salt and pepper, to taste
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 2 cups bone broth or beef broth
  • 2 tbsp tamari sauce or coconut aminos
  • 2 tbsp apple cider vinegar
  • 1 tbsp fish sauce

Directions

  1. Line the bottom of a 6-quart slow cooker with potatoes and carrots.
  2. Heat ghee or coconut oil in a large skillet over medium high heat.
  3. Season the beef liberally all over with salt and pepper.
  4. Add the beef to the pan and brown on all sides, about 8 minutes. Remove the beef and place in the slow cooker on top of the vegetables.
  5. Lower the heat to medium on the stovetop, and add garlic and tomato paste to the pan and sauté for 30 seconds.
  6. Add broth, tamari sauce (or coconut aminos), apple cider vinegar, and fish sauce into the pan and stir to combine. Pour the liquid into the slow cooker over the beef roast.
  7. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
  8. Slice the beef thinly. Serve with vegetables and the sauce poured on top.

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Turkey Eggplant Lasagna

 

Turkey Eggplant Lasagna.jpg



Ingredients for Cashew Cheese

  • 1 cup raw cashews, soaked for at least 2 hours
  • 2 tbsp water
  • ¼ cup nutritional yeast
  • 2 cloves garlic
  • 1 tsp apple cider vinegar
  • ½ tsp sea salt

 

Ingredients for Eggplant Lasagna

  • 2 eggplants, cut lengthwise into ¼ inch thick slices
  • 1 tbsp avocado oil
  • 1 tbsp ghee
  • 1 lb ground turkey
  • 2 garlic cloves, minced
  • 1.5 cups sugar-free marinara sauce
  • ⅓ cup packed fresh basil leaves, torn into small pieces.
  • Sea salt, to taste

 

Directions for Cashew Cheese

  1. Drain the soaked cashews and place in the food processor.
  2. Add the rest of the ingredients and blend until thick and creamy. Set aside.

 

Directions for Eggplant Lasagna

  1. Heat up the broiler.
  2. Brush both sides of the eggplant slices with avocado oil and sprinkle with sea salt.
  3. Place eggplant slices on a broiler safe baking sheet and broil for 8 minutes, flipping them half way through.
  4. Take out the eggplants and lower the oven to 350 degrees F.
  5. Heat ghee in a saucepan over medium high heat.
  6. Add ground turkey, garlic, and salt in the saucepan, stirring until the turkey is browned.
  7. Add marinara sauce into the saucepan, lower the heat, and let it simmer for 10 minutes.
  8. Remove from heat and stir in basil leaves.
  9. Spread out ¼ of the turkey marinara sauce evenly at the bottom of a 8x8 baking dish.
  10. Take ⅓ of the eggplant slices and add a layer on top of the sauce, having the edges overlap.
  11. Spread ⅓ of the cashew cheese on top of the eggplants.
  12. Repeat these layers 2 more times, then top with remaining turkey marinara sauce.
  13. Bake for 30 minutes until the lasagna is bubbling.
  14. Let it cool for 10 minutes before serving.

 

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