Today, Jimmy and Mindy welcome powerlifter Philip “Rockman” Wylie and Karen Phelps of the “Paleo Periodical” blog as their special guests on Episode 29 of Low-Carb Conversations with Jimmy Moore & Friends! So pull up a chair, grab a cup of coffe and relax as we dive into a great conversation on our Virtual Porch about food safety concerns while on low-carb!
LINKS MENTIONED IN EPISODE 29
- Support our sponsor: Skogg Kettlebell System
- Phillip “Rockman” Wylie–Elite Drug Free Powerlifter
- Phillip on Facebook
- Phillip on Twitter
- Karen Phelps’ “Paleo Periodical” blog
- Karen on Twitter
- “Killer cantaloupe, scary sprouts: No food is totally safe, but you can reduce your risk”
- “Salads are nice, but burgers are what really sell”
Beef, Spinach and Mushroom Stir Fry
1 lb of sirloin
2 cups of baby spinach
16oz of mushrooms
1 tablespoons of butter
¼ teaspoon minced garlic
Celtic sea salt or Himalayan salt
Ground black pepper
Cut the sirloin into small cubes. Brown the sirloin on medium heat in a wok or large skillet. Once the meat is brown, season with garlic, salt and pepper (add as much or as little as you like). Once the sirloin is close to your desired level of doneness, add the mushrooms and butter. Cook the mushrooms and sirloin; periodically stir to ensure the mushrooms get thoroughly cooked. Once the mushrooms are done and add the baby spinach. Cook until the spinach leaves are fully cooked. The leaves will be a dark green and the consistency of canned spinach. Once it is done serve with your favorite rice alternative or by itself.
Bison Chili Masala
2 lbs. ground bison (buffalo) or beef
1-2 Tbsp. coconut oil or cooking fat of choice
1 onion, thinly sliced
3 garlic cloves, minced
1 Tbsp. minced or grated ginger
2 Tbsp. garam masala
1 28 oz. can/jar/box diced tomatoes
1 14 oz. can coconut milk
1/4 cup chopped cilantro
zest of 1 lemon and juice of 1/2 lemon
kosher salt and fresh ground pepper, to taste
Optional Garnishes: cashews, raisins, cilantro
1) In 4 qt. saucepan, melt coconut oil over medium-high heat. Add ground meat and stir, breaking up large pieces with a spoon. When meat is beginning to cook, add onion, garlic, ginger, and garam masala. Stir to combine.
2) When meat is mostly cooked and onions are translucent, stir in tomatoes and coconut milk. Adjust temperature so that the liquids aren’t splattering everywhere, but you want to keep the temperature as high as you can manage. We’re leaving the lid off while we simmer so the chili can thicken up.
3) After chili thickens up, about 15 minutes, stir in cilantro, lemon zest, and lemon juice. Adjust seasoning with S & P. Serve with garnishes.
Makes 6 servings.
NOTES: I served this with a simple romaine, avocado, and tomato salad dressed with the other half of that lemon and some olive oil. The salad made for a nice refreshing side.
If you have any green or red bell peppers handy, dice one up and toss it in.