Moroccan-Rubbed Lamb Steaks with Cinnamon Parsnips

Well I am not sure what day # we are on exactly.  It’s only been a few since we took a vow to not eat any treats!  We fell off the wagon for a few days, but we’re back on it now…and I am definitely feeling better and worse at the same time!  I feel better in that my stomach doesn’t hurt, but I feel worse in that…I WANT SOMETHING SWEEEEEEEEET!  It’s normal.  It will go away.  Just have to power through it!  The thing with sugar addiction — it’s just like trying to quit smoking.  The first week is the hardest.  Once you stop eating sugar the cravings will go away, too.  As for now we are trying very hard to not think about ice cream or dark chocolate.  I can’t say that we are that deprived.  We had an amazing day of food.

Because we are going through this strict no sugar thing until our San Diego trip I thought it might be nice to let you in on what I am eating every day.  What a typical day looks like for me.  I won’t do this every day just because, well, I do have a life away from food believe it or not!  Also, sometimes I’m so incredibly hungry that by the time I grab my camera there isn’t a lot of food left on my plate.  I was able to snap some shots of my entire day though — food wise.  I will show you those and then tell you all about our amazing dinner.

At 5 a.m. we woke up for work.  I made Jason and I breakfast.  I had a leftover steak in the refrigerator that we had thrown on the grill last night.  I know what you’re thinking, last night we ate Bacon-Wrapped Pork Skewers.  Well, that’s true…but when the fire is still hot enough ya gotta throw some more things on!  We’re meat eaters for goodness sake!  Extra meat on hand is always acceptable.  Along with the strips of steak we each had 2 fried eggs (pastured from Wild Type Ranch) and 1/4 an avocado.  Lots of protein and fat in the morning will help you stay full longer.  I find if I skip out on some good quality fat sources during breakfast I will want some sort of snack before lunch hits.  This way I am good for a while.

Today's breakfast.

Then for lunch @ 12 pm I had a leftover grass-fed beef shank  on top of my leftover Cabbage and Asparagus Stir Fry.  The original recipe for the Cabbage and Asparagus  Stir Fry was topped with bacon, but I just had the veggies here.  Both were items from earlier in the week.

A very filling lunch -- full of protein, fat, and just a bit of low-glycemic vegetables.

Now for the good part!  We had lamb steaks on the grill tonight.  We have had them before, but not this way!  I decided to give them a dry rub of very warm seasonings.  The rub is very similar to the Spicy Cinnamon Lamb Steaks I have made in the past, but with a few subtractions.  I also added coriander and caraway seeds which made it extra special.

Moroccan Spice Blend:

  • 1 tsp. smoked coriander
  • 1 tsp. sea salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. caraway seeds
  • 1/4 tsp. red pepper flakes

    My Moroccan Spice Blend.

Rub seasoning generously over lamb steaks, and let meat come to room temperature before grill-time.  Once grill has reached medium-heat temperature grill steaks about 5 minutes a side.  Tent them with foil and let them sit about 10 minutes before digging in!

Caught Jason in mid flip!

Lamb steaks?  Yeah, we’ve had those a time or two… okay, more than that.  We love them, but what the real prize winner was tonight were these Cinnamon Parsnips.  I found the recipe on the Food Lover’s website.

Ingredients

  • 1 lb. parsnips, peeled and sliced
  • 3 tbsp. butter (preferably from grass-fed cows)
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. cinnamon
  • 1/2 tsp. garlic powder
  • 1/4 tsp. nutmeg

Process

  1. While you are peeling and slicing parsnips, melt 2 tbsp. of butter over medium heat in a large skillet.
  2. Add parsnips and toss well so that they are fully coated with the butter.
  3. Include all spices and stir well to blend.  At this time add the 3rd tbsp. of butter to help mobilize the spices.
  4. Cook parsnips, stirring often, for about 15 minutes total.  You want the outsides to brown and crisp up but the insides to be nice and tender.

These are wonderful.  I think you will truly enjoy them.  They’re warm but subtly sweet flavor goes so well with lamb.  Of course, if lamb is not available to you — use the same Moroccan blend on a cut of beef and eat the parsnips right along side!

 

Cooked Cinnamon Parsnips.

And so alas — here is my dinner.  There you have it.  Breakfast, lunch, and dinner for us Paleo folks.  Not too shabby eh?  Not a single piece of bread…can’t find any cheese… but hey, it’s still great food prepared with lots of love.  Enjoy!

Finished dish: Moroccan Lamb Steak and Cinnamon Parsnips.

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