Today Barbara, my better half and founder of The Gluten Free Homestead has a recipe for you. Thanks to Barbara for sharing this incredible recipe.

This morning John and I went on a walk around our neighborhood. What a lovely, crisp fall day! John commented that these kinds of days remind him of long-ago autumn Sundays when he was a kid. His mom would spend the afternoon making a roast, and his family would eat dinner a little early while watching the football game. His description of his mom’s tender, juicy roasts made me smile.

It definitely is roast weather, and I couldn’t wait to make my first roast of the season. But not just any roast. I wanted this one to be extra-special. To be an absolute feast of flavors. The secret? A mouthwatering spice rub and a Dijon basting sauce. I carefully picked a medley of spices that would beautifully compliment the roasted pork: basil, cumin, ground cloves, rosemary, and pepper.

For the juiciest roast, the most important tip that I can give you is to brine it. Just soak the meat in salt water for about 24 hours. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy meat. Get the full recipe at The Gluten Free Homestead.

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The post Low-Carb Wednesday: How To Make Tender Juicy Pork Roast appeared first on The Progressing Pilgrim.

Today Barbara, my better half and founder of The Gluten Free Homestead has a recipe for you. Thanks to Barbara for sharing this delicious recipe.

I’m so excited to share the recipe for this savory frittata with goat cheese, leeks, and sage. It’s one of John’s favorite breakfasts and I think you’re going to love it too. The sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors.

Let’s talk about the ingredients. I chose goat cheese because of its subtle tart taste with a creamy texture. Also, because it’s closer in comparison to human milk than that of a cow, some people with low tolerance to cow’s milk can tolerate goat’s milk. Read more about goat cheese here.

The cheese I used is a Chèvre from the Vermont Creamery. This is an absolutely wonderful cheese. They proudly state that their goats’ milk comes from high quality, sustainable, and environmentally sound farms. If you have any goat cheese left over after making this recipe, I highly recommend crumbling it over a green salad. It’ll really turn it into something special.

Next, we have the leeks. These are extremely good for you. Like garlic and onions, leeks belong to a vegetable family called the Allium vegetables. See here for all the health benefits.

 Here’s a tip for preparing the leeks.

To clean leeks, cut off the dark green tough leaves. Next, cut a thin slice from the root and run the leeks under water to wash away all the soil from the inner layers. Finally, slice crossways up to the root end and discard the end.

Then, let the sliced leeks sit for at least 10 minutes before cooking.

When leeks are sliced, they release a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.

Waiting 10 minutes after slicing dramatically increases the expression of allicin in the leeks. If you have allowed your leeks to sit for 10 minutes, you can cook them on low or medium heat for a short period of time (up to 15 minutes) without destroying the allicin.

So, it’s a good idea to slice the leeks first and let them sit before preparing the rest of your meal. This is a good rule of thumb for garlic and onions, as well.

I hope you enjoy this delicious healthy frittata. Get the full recipe at The Gluten Free Homestead.

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The post Low-Carb Wednesday: Frittata With Goat Cheese, Leeks, And Sage appeared first on The Progressing Pilgrim.

You know those crazy days when you need to get dinner on the table quick, and you’d really rather have reservations booked at the fancy steakhouse?

Why not turn your own kitchen into a steakhouse?

Today, I’m sharing my super easy steps for cooking the juiciest flat iron steak. Marinated and seared to perfection. And topped with a luscious red wine sauce.

This dish is super quick to make too. You’ll start marinating your steak earlier in the day, and when it’s time to cook, it takes just 20 minutes, tops.

This is one of my go-to low-carb meals. Our teenage sons love it. Since they’re working out, they’re burning calories fast and have trouble putting on weight. Since steak is ruminant meat (cows get their nutrients from plant-based food), the meat has a high quality fat content.

Flat iron steak is a thin lean steak cut from the shoulder portion, and it’s less expensive than some other cuts. As always, I recommend grass-fed beef. It’s healthier and contains more nutrients than its grain-fed counterpart.

It sometimes can be difficult to find grass-fed beef in supermarkets (and often I’ve seen supermarkets overpricing these meats).  I’ve been ordering from a local supplier in upstate New York. If you’re not in New York, you may be able to locate a local farm in your area at this site.

So, what’s the secret to a really tender and juicy flat iron steak? Marinate it for at least 4 hours and then quickly pan sear it. After pan searing the steak, you can take the flavor to the next level by accompanying the steak with a sauce made from the pan drippings. Get the full recipe at The Gluten Free Homestead.

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The post Low-Carb Wednesday: How To Make A Perfect Pan Seared Flat Iron Steak appeared first on The Progressing Pilgrim.

Today Barbara, my better half and founder of The Gluten Free Homestead has a recipe for you. Thanks to Barbara for sharing this slow cooker recipe.

This is the ultimate low-carb, paleo and gluten-free comfort food. Seared beef short ribs simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

These mouthwatering short ribs are one of my go-to recipes when I know I’m going to have a busy day, but I want to enjoy a savory dish for dinner. They take just twenty minutes to prepare in the morning, and then I leave them in the slow cooker and let them cook all day until my family sits down to eat in the evening.

There are three ways to butcher short ribs: English, flanken, and boneless. It’s cheaper to buy the cut with the bone still attached, and that’s certainly nothing to complain about as the bones give the sauce added flavor. In the flanken style, the ribs are thinly cut across the bone. Each slice ends up having a few pieces of bone. Ribs butchered English style are cut parallel to the bone. The English style works best for this dish (flanken style ribs need to be cooked quickly over high heat).

I always recommend grass-fed beef as it’s healthier and contains more nutrients than its grain-fed counterpart. However, it sometimes can be difficult to find grass-fed beef in supermarkets (and often I’ve seen supermarkets overpricing these meats). That’s why I was delighted to discover US Wellness Meats. Their grass-fed beef is recognized for its exceptional taste, quality and health benefits, and you can order directly online from their website to have it delivered to your door. How easy is that?

Braising is one of the most popular ways to cook short ribs. It turns the toughest and most inexpensive cuts into the most succulent meats you’ve ever tasted. First, the ribs are seared in a pan until they’re browned on either side. Searing the ribs extracts the collagen and breaks down the connective tissue, browning the outside and giving the meat an incredible depth of flavor. Then, the pot is covered, and the meat cooks in a sauce for several hours on the stove at a very low simmer, until it is soft and gently falls away from the bone when cut with a fork.

The braising process can be quite time-consuming so if you use a slow cooker for the second step it can be left unattended. (If you’re looking to invest in a high-quality slow cooker, I recommend this one by Hamilton Beach). The ribs simmer slowly all day while you tackle the other things on your to-do list. When you Ireturn at the end of the day, the most delicious beef awaits you. Get the full recipe at The Gluten Free Homestead.

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Today Barbara, my better half and founder of  The Gluten Free Homestead has a recipe for you. This recipe is a perfect dinner for two. Barbara has prepared a free eBook of Dinner for 2 recipes for you, so be sure to check out how to get your copy below!

Today I have a new twist on an old favorite for you. Mmm… lamb chops are so delicious; a little bit beefy and a little bit mildly-sweet. The rib bone makes a nice little handle with a nugget of meat to savor with each bite! And this time you can try a new sauce on the chops: chermoula.

Sauces are a wonderful way to add a new twist to favorite meals. Chermoula is a spicy herb marinade or sauce used in Moroccan, Algerian, and Tunisian cuisine. It usually is served over fish, but it can also be used with meat. What better meat for this sauce than lamb? I tweaked my version of Chermoula until the combination of spices was the perfect balance of flavors. It’s super easy to whip together, and you’ll have a tasty dinner in a matter of minutes. 

I know lamb chops can be a tad pricey, but sometimes you can find them on sale. Paired with chermoula, you’ll have a meal that’s naturally gluten free and paleo. Eating foods this scrumptious is a special treat. Oh, and pair them with flavorful roasted sweet potatoes (yes, many consider sweet potatoes part of a paleo diet). They make an excellent combination. But if you’re following a low-carb way of eating, you may want to serve these lamb chops with your favorite low carb side dish.

You will marinate the lamb chops in a little garlic, oil, and oregano. Marinating tenderizes the meat and locks in the juices and the oil prevents the chops from sticking to the broiling pan. Let them sit and marinate while mixing together wonderful chermoula sauce.

This delicate sauce begins with roughly chopped fresh flat leaf parsley and cilantro. Only use a tablespoon of each for a thin vinaigrette sauce. Toss the greens with chopped shallots. Add roasted ground cumin, coriander, sweet balsamic vinegar, and oil. All those interesting flavors combine to make chermoula’s spicy aromatic taste which certainly enhances the lamb. Cover and refrigerate your sauce while the flavors meld and bloom. 

Now to the chops. Simply, sprinkle them with salt on both sides and broil for 3-4 minutes on each side for medium-rare.

This recipe is incredibly easy. Chermoula sauce elevates tasty lamb chops to irresistible. Go ahead and serve some up tonight. Get the full recipe at The Gluten Free Homestead.

Free Dinner for 2 eBook

If you enjoyed this recipe, you might also enjoy the eBook Dinner for 2 that has more easy and delicious recipes for you to try when cooking for two. Get a free copy here.

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The post Low-Carb Wednesday: Broiled Lamb Chops appeared first on The Progressing Pilgrim.

Today Barbara, my better half and founder of The Gluten Free Homestead has a recipe for you. Thanks to Barbara for sharing this incredible recipe.

Pan-seared scallops with beurre blanc sauce is an excellent choice when you want to prepare a special, scrumptious, low-carb meal. If you’re following a low-carb diet, you will find that low carb, gluten-free meals can still be delicious and exciting. Yay!

Beurre blanc is a French warm butter sauce that’s perfect with scallops or any type of fish. You will love how it compliments the mild seafood flavor of the fluffy, seared scallops.

With very little effort, this recipe delivers a delightful meal. And you can impress your friends and family by making a classic French dish.

Choose Dry Scallops

Here’s a tip when choosing your scallops. Look for “dry” sea scallops, not “soaked” scallops. “Soaked” scallops have been treated in a bath of water and chemical preservatives. When you try to sear them, the water will be released, and they’ll be difficult to brown. They can also be tough to eat.

Serve these scallops over seasoned cauliflower rice which is a healthy low carb alternative to regular rice. It will make your scallops look especially beautiful when plated. You can get my seasoned cauliflower rice recipe here. Then pour warm sauce over the scallops and savor every bite.

If you want a meal that’s special (I’m thinking date night) but at the same time, low stress and low-carb, pan-seared scallops with beurre blanc sauce are for you. Get the recipe and more cooking tips at The Gluten Free Homestead.

Have a happy, healthy day.

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The post Low-Carb Wednesday: Pan-Seared Scallops with Beurre Blanc Sauce appeared first on The Progressing Pilgrim.

Today’s guest post is offered up by my better half Barbara, founder of The Gluten Free Homestead. Thanks to Barbara for sharing this incredible recipe.

Who doesn’t love a delicious, healthy meal that’s ready in just fifteen minutes?

Tacos are always a great go-to meal on busy days because they come together so quickly. And I love that you can skip the taco shells for a low carb twist. I’ve filled these taco bowls with our favorite taco fillings: spicy beef, spinach and broccoli sprouts, creamy guacamole, sweet tomatoes, and chunky salsa.

Basically, the sky’s the limit on what you can include; whatever your favorite healthy toppings are.

They make a wonderful low-carb, gluten-free, and paleo lunch or dinner.

These taco bowls fit right into our low carb meal plan.  I hope you enjoy these taco bowls with all the taste of tacos without the unnecessary carbs. Get the recipe at The Gluten Free Homestead.

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The post Low-Carb Wednesday: Skinny Low Carb Taco Bowls appeared first on The Progressing Pilgrim.