Adjustment Hours

Monday

7:50 a.m. - 10:30 a.m.

3:00 p.m. -  6:00 p.m. 

Tuesday

3:00 p.m. - 5:00 p.m.

Wednesday

3:00 p.m. - 5:30 p.m.

Thursday

3:00 p.m. - 6:00 p.m.

Friday

7:50 a.m. - 10:30 a.m.

Saturday & Sunday

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7369 Alamo Circle 

Gulf Shores, AL 36542

Tel: 251-948-2225

2 0 1 9   G u l f   C o a s t   F a m i l y   C h i r o p r a c t i c     :  :     P r o u d l y   C r e a t e d   b y   H a u t e   M e d i a   N e t w o r k   L L C

Diana McKenzie

Cooking with Beef

Insurance Liason

Chiropractor

Basic Beef Chili                   

Servings: 4-6

1 tablespoon coconut oil

½ cup onion, chopped or grated

½ cup celery chopped or grated

2 cloves garlic, minced

1 cup green pepper, chopped

1 can kidney beans or black beans

2 teaspoons oregano

2 teaspoons ground cumin

1 teaspoon sea salt

1 8 ounce can organic crushed tomatoes

1-1½ pounds grass fed beef or bison if you choose.

Optional: 1- 12 ounce jar of prepared salsa or pasta sauce (check ingredients). This can be in addition to or to replace the tomatoes (depending on your consistency preference)

In a large skillet, melt oil and sauté onions, celery, garlic, and peppers until onions are translucent. (3-4 minutes). Add ground meat, oregano, chili powder, and cumin, continue cooking, stirring frequently, for 5-6 minutes. Pour salt, tomatoes, and salsa (if using) into pot. Cover and reduce heat. Simmer for a minimum of 1 hour for best flavor. You may also use a Crockpot. 

Beef Stew                                                     

Serves 4

2 tablespoons coconut oil

1 pound grass fed beef round or stew meat, chopped into 1 inch cubes

1 tsp salt                                                                       

4 stalks celery

½ tsp ground pepper                                                     

1 pound mushroom

¾ cup onion, chopped                                                     

3 cups filtered water

3 cloves garlic, chopped                                                     

3 cups organic beef broth                 

2 tbsp. tomato paste                                                     

½ cup parsley, chopped

2 tbsp. Worcestershire sauce                                   

1 bay leaf

 

Heat a large stockpot to medium-high heat. While heating, sprinkle beef with salt and pepper. Add oil and sauté beef, stirring frequently, for 7-9 minutes until browned. Remove beef pieced from pot. Add onion, garlic, bay leaves and thyme to pot and sauté until translucent or throw into a Crockpot with juices from browning. Stir in tomato paste and Worcestershire sauce. Add celery, and mushroom Stir to coat and sauté a few more minutes. Add browned beef, water, and stock. Reduce to low and simmer covered for several hours, until beef is tender. Serve sprinkled with parsley.  

Stuffed Peppers                                                     

Serves 6

6 whole bell peppers. Red, yellow or Orange preferred

1 pound grass fed ground beef

1 cup brown rice

1 can crushed tomatoes

1 can chicken stock

1 garlic clove, minced

Coarse sea salt and pepper

 

Preheat oven to 350 degrees F. Season the meat with salt and pepper and brown in skillet on medium-high. In the meantime, cook the rice with half the amount of chicken stock, and half the time as noted on the directions. Once the rice mixture is transferred to the peppers, the liquid in the peppers will continue to cook the rice in the oven. Add the can of tomatoes, including liquid, into the skillet with the ground beef. Once the rice is done, add that to the skillet along with the minced garlic and salt and pepper. Combine all ingredients well.

Cut the tops off the peppers and remove the seeds from inside. Take you meat and rice mixture to fill the peppers to the top and put the tops back on. Cover the entire baking dish with foil trying to make sure it doesn’t touch the peppers and back in the oven for about 50 minutes. Remove the foil and cook for an addition 10 minutes,. Make sure the peppers are tender, but not falling apart. 

Meatloaf                                   

Servings: 4

1 pound grass fed beef

1 small yellow onion, chopped

1 clove garlic, minced

1 cup flat leaf parsley, chopped finely

1 large egg, lightly beaten

1 cup sprouted grain bread, lightly toasted and processed into crumbs

2/3 cup organic tomatoes paste, or fruit sweetened ketchup (no sugar) divided

1 teaspoon salt

1/2 teaspoon pepper

 

Preheat oven to 375 degrees F. In a medium bowl, combine chopped onion, garlic, parsley, egg and 1/3 cup of ketchup. Add breadcrumbs and beef. Season with salt and pepper. Mix until well combined. Place mixture in a 6 cup capacity loaf pain (8x4 inch) pr simply shape onto a loaf in a glass baking dish. Pat gently to make a grounded top. Do no pack. Bake meatloaf 50 minutes. Remove from oven. Brush with remaining 1/3 cup tomato paste or ketchup. Return to the oven’ back until an instant read thermometer reads 160 degrees F, approximately 10-20 minutes. Cool for ten minutes in pan before slicing. 

Tex-Mex Skillet   

Servings: 4


1 pound ground free-range turkey   ½ jalapeno pepper
1 pound grass-fed beef     

1 can chopped tomatoes, drained
2 tablespoons grape seed or coconut oil   

1 can black beans, rinsed and drained
1 small onion, diced     

spinach leaves
3 cloves garlic, minced     

salt and pepper to taste
1 bell pepper, chopped     

plain Greek yogurt
1 tbsp. cumin      

1 avocado, sliced
1 tsp paprika      

1 tbsp. fresh chopped cilantro
1 tsp crushed red pepper

Sauté onion, bell pepper and garlic in oil for three minutes. Add ground turkey and beef and cook until meat is no longer pink. Add seasonings and stir to heat flavors together. Add tomatoes, black beans, cook on medium heat for 7 minutes. Serve over bed of fresh spinach leaves. Top with dollop of yogurt, avocado slices and fresh cilantro.