Here is an easy recipe that lends itself for the most part to the bulletproof diet. You can tweak it as your family wants but here is how I have made it for quite a while. It freezes well and is great for lunches when you don’t have leftovers.
- 1 lb carrots, grated
- 2 leeks, whites only, finely chopped
- 2 zucchinis, made into ribbons with a peeler
- 1 large can of tomatoes, pureed
- handful of fresh basil pureed into tomatoes
- 1 sm bunch celery, chopped
- 2 lbs of grass fed ground beef, brought to room temp
- 2 cups of beef bone broth
- water to cover
- 2 bay leaves
Make sure ground beef is at room temp. Takes about an hour on the counter. In a large stock pot, dry sauté on medium heat, carrots, leeks and celery until soft(5-10 minutes). Puree together the canned tomatoes and basil, add to pot. Add bone broth, bay leaves, zucchini ribbons and ground beef. If needed use some extra water to just cover. Keep at medium heat and bring simmer until meat is done. About 20 minutes. If you want some extra fat into in add some MCT oil or grass fed butter (you should be fine if you are using grass fed, regular ground beef…NOT LEAN!). Add salt at the end to taste.
I’ll add in a photo when I make the soup this weekend!
As promised…the photo. (minus the celery added kale, zucchini ribbons are hiding under)