Well, here we go, my first full on recipe with meat.
While I eat primarily plant-based, I do have a boyfriend that I cook for, and, in case it wasn’t obvious–I do love cooking! As I’ve gotten older and learned more about nutrition, I’ve realized that incorporating high quality meat into your diet is a pivotal part of getting the nutrients you need, especially as you age.
Eating organic, grass-fed meat is not only better for the environment, but better for you as well. Grass-fed meat contains more antioxidants, omega 3s, and helps to improve your brain function. And, you do not have to eat a lot. You should always make the vegetable portion the largest part of your meal, with a side of meat. Not the opposite way around.
I get my organic, grass-fed meat locally at the farmer’s market. Yes, it’s more expensive, but why would I chose to buy conventional meat in the store, filled with pesticides, hormones, antibiotics, and fed a processed, grain-free diet? Is it really worth the $5 less? Not to me.
As soon as I started eating meat again I felt stronger, healthier, more alert, more energy, and better brain performance. The full-on vegan lifestyle just didn’t work for me anymore. And that’s the beauty of our bodies…we are ever-changing, ever-evolving, and what worked for us 5 years ago, may not work for us anymore.
This organic, grass-fed basil lamb recipe was inspired by a restaurant meal I had recently, where the ingredients were so simple, and it allowed the natural flavor of the lamb and basil to rule the dish, without any extra condiments or spices. Of course, I had to add a couple vegetables of my own, but I think it came out great!
You can also choose to add some summer squash, onion, cumin, or anything else you think would go great with this dish. The fettuccine is also gluten-free, made with rice pasta.
So without further ado…let us begin!
You will need:
- 1 lb organic, grass-fed lam
- 1 bunch chopped kale (about 3 to 4 cups worth)
- 1 package (2/3 oz) freshly chopped basil
- 1 cup sliced green onion
- 1 package (1 lb) gluten-free rice fettuccine noodles
- 2 cloves sliced garlic
- 2 tbsp coconut oil
- salt and pepper to taste
Cook the fettuccine according to the package directions.
In a large skillet, add 1 tbsp of coconut oil, and add the garlic. Cook until lightly browned, then add the lamb, some salt and pepper, and cook fully on medium heat.
Once the meat is fully cooked, add the kale 1/2 cup green onion. Saute together until soft. Turn heat off then add the fresh basil. Mix just enough so that the basil is wilted in the meat, but not fully cooked.
Once the fettuccine is done, drain the hot water, and rice the noodles with cold water. Before the noodles are cooled, add the 2 other tablespoons of coconut oil to the fettuccine along with the other 1/2 cup of green onion. Mix together so you have a beautiful green onion fettuccine mix!
Plate by adding the fettuccine to your bowl, and topping with the basil lamb. If you have extra green onion slices, add on top for a garnish.
This meal is SO simple, and takes barely any time to make. If you make enough, you can save it as additional meals for the week, as it stores nicely in the refrigerator.
If you love this meal, leave a message in the comments and let me know how you liked it!