15 Minute Meal: Zoodles and Steak

This is my go-to meal. I eat this or something very similar to this for about 80% of my meals. All I need is a vegetable cooked in fat and meat cooked in fat!

Don’t be afraid to utilize this recipe a lot. Because it’s so simple, you can get a huge variety of meals out of it based on the herbs and spices you use and the cut of meat you use. It’s a recipe that has helped me to not feel overwhelmed cooking real food for every meal. Keep it simple and save elaborate meals for times when you have more energy or need something special.

This recipe serves 1-2 but can easily be multiplied to serve more people. Don’t forget to drink a mug of meat stock alongside for a rich and filling meal.

Ingredients for 15 Minute Zoodles and Steak

• 1 small zucchini per adult

• 3-5 tbsp of butter

• 1 tbsp of avocado oil

• 3 cloves of garlic, roughly chopped

• Dried Herbs and Spices

• 1 tsp Salt

Directions for 15 Minute Zoodles and Steak

Wash your zucchini. Cut the ends off the zucchini.

Using a vegetable peeler, peel the zucchini down to the seeds, turning as you go. Depending on the angle you hold the vegetable peeler, you’ll get different size noodles. Do not peel the middle core with seeds. You can chop the core later or compost it. If you are the beginning stages of GAPS and sensitive to having a lot of seeds, you should dispose of the core piece.

To a cast iron pan, add 2 tbsp of butter and 1 tbsp of avocado oil. Add the zucchini noodles and use your hands to quickly toss them in the butter and oil before they get too hot.

Sautee the zoodles. This means stir them and then let them sit - don’t continually stir!

After the noodles have cooked for 2-3 minutes, add a few pinches of salt. Adding the salt too early will cause the zucchini to sweat too much and get too wet. As it cooks, add more salt to taste. 

After a few more minutes, add your herbs and spices. On early stages of GAPS, you would do fresh herbs. Later stages, you can use dried herbs. I usually do oregano, thyme, sage, garlic, and onion.

After your vegetables are semi-soft, heat a second cast iron pan on the stove. Add 1-2 more tbsp of butter to the new pan and turn to medium heat.

Add in your steaks. Season with your desired spices. Currently, I’ve been enjoying salt and paprika.

Cook your steaks to your desired doneness. I usually turn them over a couple times to ensure the spices are distributed evenly and that the steaks are cooking evenly. If you have a very thick steak, you might want to stand it up for a minute or so on each side to evenly cook the edges as well.

Add your zoodles to your plate and top with the steaks. Remember to pour over the extra butter, fat, and spices that have collected in the pan.

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15 Minute Meal: Zoodles and Steak

Author: Amy Mihaly, Be Well Clinic

Ingredients

• 1 small zucchini per adult
• 5 tbsp of butter
• 1 tbsp of avocado oil
• 3 cloves of garlic, roughly chopped
• Dried Herbs and Spices
• 1 tsp Salt

Instructions

1. Wash your zucchini. Cut the ends off the zucchini.
2. Using a vegetable peeler, peel the zucchini down to the seeds, turning as you go. Depending on the angle you hold the vegetable peeler, you’ll get different size noodles. Do not peel the middle core with seeds. You can chop the core later or compost it. If you are the beginning stages of GAPS and sensitive to having a lot of seeds, you should dispose of the core piece.
3. To a cast iron pan, add 2 tbsp of butter and 1 tbsp of avocado oil. Add the zucchini noodles and use your hands to quickly toss them in the butter and oil before they get too hot.
4. Sautee the zoodles. This means stir them and then let them sit - don’t continually stir!
5. After the noodles have cooked for 2-3 minutes, add a few pinches of salt. Adding the salt too early will cause the zucchini to sweat too much and get too wet. As it cooks, add more salt to taste.
6. After a few more minutes, add your herbs and spices. On early stages of GAPS, you would do fresh herbs. Later stages, you can use dried herbs. I usually do oregano, thyme, sage, garlic, and onion.
7. After your vegetables are semi-soft, heat a second cast iron pan on the stove. Add 1-2 more tbsp of butter to the new pan and turn to medium heat.
8. Add in your steaks. Season with your desired spices. Currently, I’ve been enjoying salt and paprika.
9. Cook your steaks to your desired doneness. I usually turn them over a couple times to ensure the spices are distributed evenly and that the steaks are cooking evenly. If you have a very thick steak, you might want to stand it up for a minute or so on each side to evenly cook the edges as well.
10. Add your zoodles to your plate and top with the steaks. Remember to pour over the extra butter, fat, and spices that have collected in the pan.

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Game Meat Stuffed Bell Peppers

This recipe falls into that category of simple but rich in flavor and possibilities. It’s really up to you to make this dish something that you and your family will enjoy! My favorite part of these growing up was the minced peppers inside the peppers so don’t skip this part!

Anytime you eat game meat, you need to pay good attention to adding extra animal fat. I ground my elk burger with lamb fat to make it pretty fatty. This is a good start but I’m also going to add lots of other fat to the vegetable mixture as I cook it.

This is a great recipe to use up vegetables that are in your fridge. Some good staples are onion, garlic, celery, carrots, zucchini, etc. If you do zucchini, cauliflower, or eggplant, remember they are very moist vegetables and you should drain those vegetables after frying to help mitigate the moisture level.

It’s also a great recipe to get organ meats into your diet. I added liver to this one but you can add others if you’d like. I used beef liver because I like saving my chicken livers for recipes that need more mild flavors.

Ingredients for Game Meat Stuffed Bell Peppers

• 2 lbs Ground Elk Burger

• 7 -9 Red, Yellow, or Orange Peppers

• 4 tbsp butter

• 1 Whole Onion

• 2 Carrots

• 6-8 Cloves Garlic

• 3-4 Sprigs of Thyme

• 2 Sprigs Oregano

• 1 sprig Rosemary

• 2+ tsp Salt

• Freshly Ground Pepper

• 1/2 lb Beef Liver

Directions for Game Meat Stuffed Bell Peppers

Finely mince your vegetables that are not peppers. Feel free to use your food processor if you want to, particularly if you have children that can spot vegetables they are under the illusion of not liking! You want approximately a 1:1 ratio of carrots to onions. 

Preheat oven to 350.

Add butter to a cast iron pan and turn to medium heat. Add carrots and onions (or other hard vegetables) to the pan.

Cut the tops off your peppers, leaving a nice boat to be later filled by your meat and vegetables, and then finely mince the tops. Stand the peppers upright in a glass baking dish.

Let vegetables cook, adding additional vegetables based on how long they will take to cook. Add salt when you add each vegetable and add additional butter if your vegetables soak it in. After about 10 minutes, add in the minced peppers.

After an additional 5 minutes, add in minced garlic, and stir to cook.

When vegetables are soft, remove from heat.

Finely chop or blend liver. The finer you chop it the less likely it will be noticed.

Add the liver to the ground meat and mix with your hands.

Add in the slightly cooled but still warm cooked vegetables. Mix the meat and vegetables well.

Using a spoon or your hands, pack the meat and vegetable mixture tightly into the peppers. You can pack them pretty tight and full because the mixture will shrink as they cook.

Add the peppers to the oven. Bake for 45 minutes until meat is the correct temperature.

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Game Meat Stuffed Bell Peppers

Author: Amy Mihaly, Be Well Clinic

Ingredients

• 2 lbs Ground Elk Burger
• 9 Red, Yellow, or Orange Peppers
• 4 tbsp butter
• 1 Whole Onion
• 2 Carrots
• 8 Cloves Garlic
• 4 Sprigs of Thyme
• 2 Sprigs Oregano
• 1 sprig Rosemary
• 2+ tsp Salt
• Freshly Ground Pepper
• 1/2 lb Beef Liver

Instructions

1. Finely mince your vegetables that are not peppers. Feel free to use your food processor if you want to, particularly if you have children that can spot vegetables they are under the illusion of not liking! You want approximately a 1:1 ratio of carrots to onions.
2. Preheat oven to 350.
3. Add butter to a cast iron pan and turn to medium heat. Add carrots and onions (or other hard vegetables) to the pan.
4. Cut the tops off your peppers, leaving a nice boat to be later filled by your meat and vegetables, and then finely mince the tops. Stand the peppers upright in a glass baking dish.
5. Let vegetables cook, adding additional vegetables based on how long they will take to cook. Add salt when you add each vegetable and add additional butter if your vegetables soak it in. After about 10 minutes, add in the minced peppers.
6. After an additional 5 minutes, add in minced garlic, and stir to cook.
7. When vegetables are soft, remove from heat.
8. Finely chop or blend liver. The finer you chop it the less likely it will be noticed.
9. Add the liver to the ground meat and mix with your hands.
10. Add in the slightly cooled but still warm cooked vegetables. Mix the meat and vegetables well.
11. Using a spoon or your hands, pack the meat and vegetable mixture tightly into the peppers. You can pack them pretty tight and full because the mixture will shrink as they cook.
12. Add the peppers to the oven. Bake for 45 minutes until meat is the correct temperature.

Created using The Recipes Generator