Today for breakfast the girls had bacon, eggs, prunes and banana chips. Lunch was leftover Top Round With Star Anise for all of us. I’m really excited to tell you about the dinner I made. My hubby actually gave me the idea to use my beef jerky gun to make the strips of meat. He’s clever that way Traditionally, gyro is made with lamb or a combination of lamb and beef. Lamb is pricey so I went with a combo of beef and pork. This flavor combination along with the spices that I used made this taste like the real deal. I also made naan to wrap them in and baba ganoush (instead of tzatziki) to go on top. The naan was soft and pliable so it folded well and the garlic flakes gave it a nice subtle garlic flavor that went well with the meat. I made my baba ganoush with lots of tahini because I really love the richness it gives to the dip. This was incredibly good and I can’t wait to make it again.
2 lbs grass-fed ground beef
1 lb pork breakfast sausage
2 tbsp smoked paprika
1 tbsp onion powder
Preheat oven to 375 degrees F. Combine all of the ingredients and let it marinate for about an hour. Fill your jerky gun and use the flat attachment. Squeeze out strips onto a parchment lined baking sheet like so:
Bake until browned, about 15-20 minutes. In the meantime, make the naan.
Primal Naan *makes 6
adapted from this recipe
1 1/2 cups tapioca flour
1/2 cup grated pecorino romano
2 tbsp of coconut flour
1 1/2 tbsp of baking powder
1/2 cup Greek yogurt (I used non-fat Fage)
4 pastured eggs
2 tbsp melted fat of choice (I used avocado oil)
2 1/2 tsp garlic flakes
1/4 cup of water
sea salt & pepper to taste
Combine all of the dry ingredients together, then add in the wet ingredients. Mix until there are no lumps. Let it sit for a few minutes to soak up the coconut flour and firm up a bit. Heat 1 tsp of butter in a nonstick pan (I have a new ceramic one that I love) over medium high heat and scoop out 1/6 of the mixture into the hot pan. Spread it out as best as you can to about 1/2 inch thickness and cook for a couple of minutes. The bottom should brown and crisp up. Flip over and cook for a couple more minutes. Fill with yummy gyro meat and top with baba ganoush, tzatziki, onions, tomatoes, etc.
Preheat oven to 400 degrees F. Cut the eggplants in half, rub with oil, and place cut-side down on a parchment lined baking sheet. Place the garlic cloves in the corners of the baking sheet and bake until the eggplant is soft and the garlic is brown, about 35 minutes. Remove from the oven and let cool for about 15 minutes. Scoop out the insides of the eggplant and add to your food processor. Remove the garlic skins and add the roasted garlic to the processor along with the tahini and lemon juice. Pulse until blended, but not completely smooth. Season with salt to taste.
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