$150 U.S. Wellness Meats Gift Certificate Beef Recipe Contest!!

2011-12-30
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Announcing the U.S. Wellness Meats and FastPaleo New Year’s Beef Recipe Contest!! Beef recipe with the most <likes> wins $150 in U.S. Wellness Meats gift certificates!!!

From Monday January 2 – Sunday January 8, FastPaleo.com and U.S. Wellness Meats are holding a New Year’s Beef Recipe Contest. To enter, simply do the following:

1 Sign up for the U.S. Wellness Meats newsletter here!
2 <Like> the U.S. Wellness Meats Facebook page here!
3 Register for FastPaleo.com here! (top right of the page, also gets you a FREE smoothie guide)
4 <Like> the FastPaleo.com Facebook page here!
5 Upload AS MANY OF YOUR BEEF RECIPES AS YOU WANT to FastPaleo.com here from Jan 2 – Jan 8! Each upload is an entry in the contest. The only requirement is the recipe be primal/paleo and feature beef.
6 All recipes will be posted on FastPaleo.com and the FastPaleo.com Facebook page. <Like> and encourage your friends to <like> your recipes both on the Facebook widget on the website and on the FastPaleo.com Facebook page.

The recipe with the most TOTAL <likes> will be announced on Monday, January 9th and the winner will receive $150 in U.S. Wellness Meats gift certificates!!!

 ~Kristin, James & U.S. Wellness Meats

***Contest open to U.S. residents only.

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    Recipe Comments

    Comments (9)

    1. posted by Petra Schumann on January 2, 2012

      1 tbsp coconut oil
      1lb grass-fed beef chuck cut into ½ inch pieces
      1 large onion, chopped
      2 stalks celery, chopped
      2 cloves garlic, minced
      4 cups beef broth/stock
      1 cup diced green chilies, roasted
      1 cup diced tomatoes, fresh
      1 tbsp chili powder
      2 sprigs oregano
      ¼ tsp cayenne pepper
      Salt and pepper to taste

      In a large soup pot, over medium high heat, brown the beef in the coconut oil. Add onions, celery and garlic and cook 5 more minutes. Stir in remaining ingredients, reduce heat to medium low, cover and simmer for 1½ hours. Adjust seasoning with salt and pepper.

    2. posted by Petra Schumann on January 2, 2012

      Whoops, I forgot – this is a recipe for Green Chilie Beef Soup. Sorry! :)

    3. posted by britgrl on January 2, 2012

      Oh, bugger! I just realized I posted this in the wrong place and I need to submit a photo. Must buy ingredients.

    4. posted by The Shirtless Chef on January 2, 2012

      Thanks Petra!! We look forward to your upload!! ~James

    5. posted by Jess K on January 3, 2012

      I already get the US Wellness Meats newsletter does that count?

    6. posted by Kristin Jekielek on January 3, 2012

      If you previously completed any of 1 – 4 then they still count! We’ll be double checking that the winner has indeed completed these before we announce.

    7. posted by Natalie Frazeur on January 5, 2012

      Asian Lettuce Wraps
      Ingredients
      • Lettuce leaves (Boston lettuce or Napa Cabbage works well)
      • 1 Tbs macadamia nut oil
      • 1lb ground beef
      • Minced garlic 1-5 cloves (I use about 5 cloves, but not everyone likes garlic like I do!)
      • ½ Red Onion or 1-2 shallot, finely chopped
      • ½ Tbs ginger, finely minced (I use fresh if I have it, but out of a jar is fine too)
      • 1 Tbs tamari or soy sauce (preferably gluten free!)
      • Cilantro (or coriander as they call it down under) to garnish. You could also use Thai basil or mint.
      • Chilli Garlic Paste or Sambal Oelek to taste
      ***Extras and variations***
      For some extra protein and crunch, I add chopped nuts at the very end. Peanuts work well for Slow Carb-ers. For Paleo-ites, try macadamia nuts.
      Diced veggies like zucchini, green beans or mushrooms (or whatever is about to go “off” in your fridge) make great add-ins. Just toss them in for a few minutes after you’ve added the spices and sauces!
      For super crunchy shells, I’ll sometimes use raw cabbage. It’s sweet and doesn’t fall apart as easily as lettuce.
      Directions
      1. Heat oil in a large fry pan on medium high. Add onion and cook till translucent but not too soft (about 2 minutes). Add garlic and ginger and cook or another minute being careful not to burn garlic.
      2. Add meat and cook until browned. Drain any excess grease if you wish. I usually don’t have much, so I’ll leave it in for flavor.
      3. Add soy sauce/tamari and chilli paste
      4. Add any extras you wish. I normally add chopped nuts and cilantro. Sometimes I’ll add some fish sauce or a squeeze of lime. Zucchini and mushrooms are great too if you’re looking to add more veggies.
      5. Put filling into a serving bowl and serve in lettuce cups.

    8. posted by Kristin Jekielek on January 6, 2012

      Hi Natalie – You have to upload the recipe to our site here: http://fastpaleo.com/upload-a-recipe/. You’ll need a photo, too. Otherwise, we have no way of tracking likes for your recipe!

    9. posted by Petra on January 7, 2012

      Thanks James. I will not be submitting after all, but I will be voting for my favorite. Try the recipe though, if you want, it’s actually really delicious with pork tenderloin.

      Great competition you have here! :)

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