Black Forest Ham


Black Forest Ham is traditionally smoked and then slow cooked, but this shortcut version gives you all of the flavors in a fraction of the time! Use it for sandwiches, eggs benedict, or just a simple snack.

Prep Time: 15 minutes

Cook Time: 80-90 minutes



  • 1- 2.5 pound USWM Petite Ham Roast
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh sage
  • 1 teaspoon fennel seeds
  • 1 teaspoon juniper berries
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon coriander seeds
  • 1 garlic clove, peeled and chopped
  • 1 cup water


  1. Preheat your oven to 350 degrees.
  2. Remove the packaging from your ham, then rinse the roast under cold water. Dry it thoroughly with paper towels, and set it on a roasting rack in a roasting pan.
  3. Place the olive oil, rosemary, sage, fennel, juniper berries, pepper, coriander seeds, and garlic in a small food processor or blender. Process until the herbs are finely chopped and a wet paste forms.
    • Alternatively, you can crush everything in a mortar & pestle and then mix in the olive oil by hand.
  4. Use your hands to coat the entire ham in the herb rub.
  5. Pour the water into the bottom of your roasting pan. You want about 1 inch of water and it should not touch the ham.
  6. Bake your ham for 80-90 minutes, checking the temperature with a meat thermometer after an hour has gone by. You should pull the ham out of the oven when it has reached an internal temperature of 150 degrees.
  7. Tent with foil and allow it to rest for 15 minutes before slicing.
    • If you are cooking a larger ham, the general rule of thumb is about 30 minutes per pound.

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Healthy Summer Eats

Summer has officially kicked off! Danielle from Against All Grain has shared with us some delicious recipes sure to please even the pickiest of eaters. So pull up a chair, gather ‘round the picnic table, and enjoy!



Greek Gyro Burgers


This dish has all of the flavors of a traditional gyro wrap but in the form of a burger! Grilling lamb is easy and makes for a deliciously juicy burger due to its higher fat content. Make the tzatziki sauce Paleo by using a non-dairy yogurt such as cashew or coconut.

Prep Time: 20 minutes

Cook Time: 8 minutes

Ingredients (serves 4)

Ingredients - Burgers

  • 4 Hamburger Buns (we used these Paleo Hamburger Buns)
  • 1 pound USWM ground lamb meat
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon fresh ground pepper
  • 1 tomato, sliced
  • 1/2 red onion, thinly sliced
  • 4 pieces of romaine lettuce

Ingredients - Tzatziki Sauce

  • 6 ounces plain greek yogurt
  • 1/2 cup cucumber, peeled, seeded and chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon red wine vinegar
  • 1 teaspoon chopped dill
  • salt and pepper


  1. In a large bowl, mix the meat with rosemary, oregano, lemon juice, garlic, olive oil, salt, and pepper. Let the meat sit at room temperature for 20 minutes prior to grilling to enhance the flavor of the seasonings.
  2. Preheat your grill to medium-high heat.
  3. Meanwhile, mix all of the ingredients for your tzatziki sauce in a medium bowl. Cover and place in the fridge until you are ready to serve your burgers.
  4. Form the ground lamb mixture into four burger patties.
  5. Grill the patties for 4 minutes on each side. They should have an internal temperature of 160 degrees for medium doneness.
  6. Assemble your Gyro Burgers on your hamburger buns and top with red onion, tomato, lettuce, and a generous tablespoon of tzatziki sauce. Serve extra sauce on the side.

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Asian Beef Wrapped Asparagus


Flank steak can be a tough cut of meat if it’s not sliced properly. Here, you will freeze the meat briefly to make it easier to cut it into very thin strips. This ensures a tender slice that will melt in your mouth. This easy to make appetizer is full of bold flavors and is sure to impress your guests at your summer barbeques!

Prep Time: 15 minutes + 6 hours marinating time

Cook Time: 6 minutes

(serves 6-8)


  • 1 pound U.S. Wellness Meats Flank Steak, thawed
  • 1/8 cup coconut aminos
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, peeled and grated
  • 1/2 tablespoon honey
  • 1/8 teaspoon dried red pepper flakes
  • 1 tablespoon unsweetened pineapple juice
  • 1/2 tablespoon fish sauce
  • 25-30 asparagus stalks, trimmed
  • 1/2 teaspoon sesame seeds
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh cracked pepper


  1. Place the steak in the freezer for 45 minutes. This will make it easier to slice very thinly.
  2. Meanwhile, make the marinade. Mix the coconut aminos, sesame oil, garlic, ginger, honey, red pepper flakes, pineapple juice, and fish sauce in a bowl and set aside.
  3. Remove the steak from the freezer, then cut across the grain into very thin strips, about 1/8 inch thick.
  4. Pour the marinade over the sliced steak, and marinate in the refrigerator for 6-8 hours.
  5. Preheat your grill to medium heat.
  6. Rub the olive oil over the asparagus, then wrap each stalk with a strip of beef.
  7. Sprinkle with salt, pepper, and sesame seeds.
  8. Grill the beef wrapped asparagus over medium heat for about 6 minutes, turning occasionally to ensure the beef cooks evenly.


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Meat Lovers Pizza on Grain-Free Crust


If you’re grain or gluten-free, you will no longer miss pizza once you make this grain-free crust. This one is topped with heaps of US Wellness Meat’s salami, sausage, bacon, and shredded raw milk cheese.

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients - Crust

  • 3/4 cup whole raw cashews (or 1 cup cashew flour)
  • 3 tablespoons almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic granules
  • 2 eggs
  • 2 tablespoon almond milk
  • 1/2 teaspoon apple cider vinegar
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cold water
  • 1 tablespoon fresh parsley
  • 2 tablespoons fresh basil

Ingredients - Pizza


Directions - Crust

  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse the cashews until a fine flour has formed.
  3. Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 1 minute.
  4. Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough.
  5. Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
  6. Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.
  7. Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top.
  8. Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.
  9. Remove the top piece of parchment and carefully slide the other piece with the crust onto a pizza pan.
  10. Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.
  11. Top with marinara sauce, salami, sausage, bacon, mushrooms and olives and bake for another 10-15 minutes.

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