Beef Tips with Sweet Potato Puree and My Thanks

BeefTips1It’s Thanksgiving week, yay!  You know that already right?  My recipe today has nothing to do with Thanksgiving because I’m one of those people that holidays sneak up on.  Ask me if I’ve bought a single Christmas present?  Nope.  I’ll wait until the last minute when I have to pay full price for everything.  Anyway, I always get stew meat (or beef tips) from the cow and I’ve had a hard time finding a way to cook them using Paleo ingredients.  Well, here it is folks.  Seriously.  It’s even taste tested by one of my running buddies.  It’s so flavorful.  It takes a little time but it’s worth it.  Mmmm, I love beef gravy.

Since it’s Thanksgiving we are supposed to reflect on what we are thankful for huh?  Well, here it is.

10 Things this Running Junkie is Thankful For

1. Running buddies who are not annoying.  I am easily annoyed.

2. Food

3. Good shoes and a husband who lets me buy them every other day

4. Bodyglide

5.  Compression pants

6. My watch that is more complicated than my twins

7. Salted caramel GU.  Nope, not Paleo.  Hey, it’s better than donuts.

8. Porta potties and public restrooms.

9. Finish lines

10. The chiropractor

In all seriousness, I have to admit, I am totally blessed.  For real.  I have an awesome family.  My husband, kids, parents, siblings, extended family, all of them are crazy birds but they are great and they are mine and I love them.  My church.  I get to wear jeans, rock babies and be held accountable for my actions.  It’s a pretty cool place.  My healthy body and early morning workout family.  Who the heck is thankful for early mornings?  You all know by now its a big part of my life.  I’m thankful for the ability to do stuff I never imagined were possible with some cool folks before dawn.  My freedom and comfort in the good ole US of A.  We have our trouble but we have it pretty great.  No, I’m not getting into a political argument with you either so don’t even try it.

What are some of the things you are thankful for? 

Beef Tips with Sweet Potato Puree
Paleo Beef Tips and Sweet Potatoes
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Ingredients
  1. 1.5 lb beef tips or stew meat
  2. 1 large onion
  3. 4 tbsp. butter
  4. 1 tbsp. olive oil
  5. 1/4 cup almond flour
  6. salt and pepper
  7. 1 tsp granulated garlic
  8. 14oz can beef broth
  9. 2 large sweet potatoes
  10. 1/4 cup coconut milk
Instructions
  1. Preheat oven to 300.
  2. Thinly slice onion and cook it in dutch oven over low heat with 2 tbsp. butter and olive oil for about 45 minutes. Stirring occasionally.
  3. You don't want them to burn but they do need to caramelize.
  4. When onions are done remove them from pan.
  5. Coat beef tips in almond flour and salt and pepper.
  6. Sear coated beef tips over a medium to high heat.
  7. Then add 3/4 can of beef broth and bring to a boil to deglaze the pan.
  8. Make sure you scrap the yummy bits out of the bottom of the pan.
  9. Add onions back to pan.
  10. Season with granulated garlic.
  11. Stir
  12. Put covered dish into oven for about 2.5 hours. Check a couple of times and add beef broth if needed.
  13. While beef is cooking peal and cube sweet potatoes.
  14. Boil for about 20 minutes until potatoes are tender.
  15. Drain water then add butter, coconut milk and salt and pepper. These ingredients may need to be adjusted depending on your taste.
  16. Mix with a hand mixture until pureed.
  17. When beef tips are done serve over sweet potatoes.
Cut The Grain http://cutthegrain.com/

Butternut Squash and Shrimp Soup

 
 I have a little extra time today since my twins are in preschool so I thought I would give you a delicious soup recipe to make as the weather gets colder.  It’s pretty simple. I made it last week in the middle of a storm that kept shutting our electricity down.  It seemed to be forgiving. butternutsquashsoup1

I am back to real life after camping.  Well, really I am cleaning up the aftermath of the weekend.  It’s amazing how you leave your house clean (or at least close) then when you get home it looks like a bomb exploded.  There was definitely a camping bomb in my house.   I’m trying to get it all organized but really I want to play with my new watch.  I feel like I’m making some progress getting it set up exactly like I want it.  I’ve taken it on a couple of runs and I’m really happy so far.  It is a little big but that just makes me look faster right?  Sure.

So, I talk about running a lot but the other huge health component in my life is Crossfit.  People like to say its too intense or Crossfit people are just crazy but I have not had that experience.  Oh wait, yes I have!  It is intense and the people are a little crazy but it’s great!  You’re not going to go on your first day, deadlift a million pounds and end up with a skeletal muscle disease.  You go, learn about the movements and exercises and work your way up.  My Crossfit buddies are incredibly encouraging but a little competitive which I dig.  Now, I have to say, when it comes to lifting weights I try to be a wuss and get away with smaller weights.  My Coach knows my game by now and makes me stay the course.  I haven’t died yet…  Dang!  I hope he’s not reading this.

 Until January, I am having a bit of a struggle fitting in the miles plus the Crossfit.  I know Crossfit is part of what keeps my body healthy and able to do the runs.  If you see me slacking off, smack me in the head (not really, I’ll get offended) and send me back to the box!

Butternut Squash and Shrimp Soup
Butternut Squash, sweet potatoes and shrimp with bacon on top.
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Ingredients
  1. 2 lbs of wild caught shrimp. Peeled and deveined
  2. 3 stalks of celery diced
  3. 3 carrots diced
  4. 1 onion diced
  5. 2 tbsp. butter
  6. 2 medium sweet potatoes peeled and diced
  7. 1 small butternut squash diced
  8. 3 gloves of garlic diced
  9. 1 cup of milk (your choice of milk)
  10. tsp. sage
  11. tsp. cumin
  12. 1/8 tsp. cayenne (or more to taste)
  13. salt and pepper to taste
  14. 2 cans of free range chicken stock
  15. 8oz of uncured bacon cooked and crumbled for garnish
Instructions
  1. In a large soup pot warm the butter over medium heat. Add in the diced celery, carrots, and onion.
  2. Once those have started to cook some, add the sweet potatoes, butternut squash and garlic. Cook well until all veggies are tender.
  3. Once tender, add one can of chicken stock and puree with an immersion blender until smooth. Be very careful not to splash the warm liquid.
  4. When pureed add the spices and milk. Stir well.
  5. Depending on how thick or thin you like your soup add the rest of the chicken stock to taste.
  6. Simmer for about 10 mins to incorporate all ingredients.
  7. Lastly, add the shrimp. Let them cook through which only takes a few minutes.
  8. When shrimp are done, serve warm with bacon crumbled on top.
  9. Enjoy!
Notes
  1. If you do not have an immersion blender the ingredients can be transferred to a blender. Please be careful transferring the hot liquid. It would need to cool some before being blended.
Cut The Grain http://cutthegrain.com/