I used to be a vegan. People change.
For the entire decade that I abstained from animal products I was iron deficient. I would go through phases where I would diligently supplement, see my ferritin levels bump up a couple notches, get constipated, quit taking them and end up back at square one.
I went through this cycle for years before finally accepting that my compromised gut was just not properly absorbing certain nutrients from plant based foods.
Many people with hashimotos, and PCOS also have low iron levels. I believe this is because all disease starts in the gut and malabsorption of nutrients + too many anti nutrients ends up leading to a myriad of issues. Once you have one autoimmune disease it is common to get more and I believe this is partly because people with autoimmunity often refuse to fully change their diets. Those poor white blood cells are constantly being bombarded by food triggers and in an effort to protect us, they end up attacking our own bodies!
Since quitting gluten and adding pasture raised meats back into my diet I feel better than I did in my early twenties. It’s like I can feel the energy flowing into my veins with every bite.
I do still think a vegan diet is a compassionate choice and does have many health producing benefits when done correctly. I also still maintain a healthy repertoire of plant based recipes that I will toss onto the blog. Eating meat again was simply a choice I had to make in an attempt to heal a debilitating chronic illness.
When the plane is going down you have to put your mask on first.
This roast is an easy way to get a filling grain free meal on the table. I make it in my trusty cast iron skillet for an even bigger dose of iron. It usually takes about 10 minutes to prep and put in the oven, and I can walk my dog while its cooking. When we return the whole house smells glorious and this juicy bad boy is ready for carving. Serve it with a loaded salad or roasted root veggies and you’ve got dinner.
Easy weeknight roast
One 3-4 pound pasture raised beef roast
Quality olive oil
Salt and pepper
1/4 cup red wine
1/4 cup beef stock
A sprig of thyme
Chopped veggies I use carrots celery mushrooms and whole garlic cloves.
- Drizzle the roast with olive oil and rub generously with salt and pepper. I love to use Himalayan sea salt and fresh cracked peppercorns.
- Heat a skillet, I love my cast iron, and sear the roast to golden brown on all sides.
- Toss the veggies in around the roast. You can get creative and use whichever veggies you like. Aromatics give a beautiful flavor to the gravy and the carrots come out tasting gourmet.
- Sprinkle the leaves of thyme over the meat and veggies.
- Pour the stock and wine over the veggies.
- Place the whole thing into a preheated 350 degree oven. Cook for 18-20 minutes per pound. When in doubt use a heat thermometer but I find these numbers have never failed to produce a perfect roast that is consistently pink in the middle but not red.
- Remove from oven, set the meat and veggies on a cutting board. Let the roast rest for at least another 10 minutes before carving.
- Go ahead and make gravy with the pan dripping using your favorite grain free flour, it will be heavenly.