INGREDIENTS:

• 4 lb beef chuck
• Salt
• ½ tsp black pepper
• ½ tsp allspice
• ¼ tsp ground nutmeg
• 4 medium tomatoes
• 1 medium onion
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1 ½ tbsp cider vinegar
• 2 tbsp lard
• ⅔ cup beef broth, divided
• 2 bay leaves

INSTRUCTIONS:

1. Sprinkle roast lightly all over with salt, if using. In a small bowl, mix together pepper, allspice, and nutmeg. Sprinkle over both sides of roast and rub in well. Stab it all over with a fork.
2. Core tomatoes, cut in chunks, and put in food processor. Peel onion and cut it in chunks; throw in food processor with tomatoes. Pulse until chopped. Now add olive oil, lemon juice, and vinegar. Run the processor till you’ve got a thin paste.
3. Put roast in a big zipper-lock bag and pour in mixture from food processor. Seal bag, pressing out air as you go. Refrigerate for at least 8 hours.
4. Pull out roast; drain and reserve marinade. In a Dutch oven, over medium-high heat, melt lard and sear roast on both sides.
5. Now add marinade, beef broth, and bay leaves. Bring to a boil, then turn down to a simmer. Cover and let cook for a good 2 ½ to 3 hours, until the meat is fork-tender.
6. Remove roast to a platter and keep warm. Now turn up heat and reduce juices in pot until they’re starting to thicken up. Pour sauce into gravy boat and serve with pot roast.

SERVES: 6

NUTRITION: 763 calories; 59 g fat; 50 g protein; 7 g carbohydrate; 1 g dietary fiber; 6 g net carbs per serving.

(via MENSFITNESS)

INGREDIENTS:

• 3 tbsp coconut oil
• 4 cloves garlic
• 1 ½ lb shrimp, raw, peeled, tails on
• 1 tbsp coconut aminos
• 1 tbsp fish sauce
• 1 tsp black pepper
• ¼ cup chopped fresh cilantro

INSTRUCTIONS:

1. Put big, heavy skillet over low heat and melt coconut oil. Mince or crush garlic and throw it in. Stir for 2 to 3 minutes, keeping heat low— you don’t want the garlic to brown.
2. Now throw in shrimp and sauté until pink through, probably 4 to 5 minutes, depending on how big they are. Stir in coconut aminos, fish sauce, and pepper. Sauté another minute or so.
3. Plate shrimp and turn up burner under skillet. Heat combined oil and liquid in pan, letting it cook down for a minute or two. Pour over shrimp.
4. Top each serving with a tablespoon of chopped cilantro and serve.

SERVES: 4

NUTRITION: 280 calories; 13 g fat; 35 g protein; 4 g carbohydrate; trace dietary Fiber; 4 g net carbs per serving.

(via MENSFITNESS)

INGREDIENTS:

• 4 chicken slices (thinly sliced)
  
• 1/2 avocado (thinly sliced)
  
• 2 tbsp minced red onion
• 1 tbsp minced fresh cilantro
• 1 dash hot sauce
• 4 eggs

INSTRUCTIONS:

1. Cook bacon until crisp.
2. While bacon is cooking, whack your avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it up, but not too fine—a little texture is nice.
3. Add onion and cilantro to avocado. When the bacon is done, drain it and crumble or snip it in, too. Stir it all up.
4. Now make your omelets, one at a time. Use half the avocado mixture in each. Top with more hot sauce, if desired.

SERVES: 2

NUTRITION: 370 calories; 30 g fat; 17 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 g net carbs per serving.

(via MENSFITNESS)