Yesterday I shared about an impromptu cooking session with my niece, which was fun and also produced a tasty dinner!  Now, this isn’t strictly a traditional-foods dish as I relied on what I could find in my sister’s kitchen, but there are plenty of nourishing elements present even without any pre-planning.  Using real butter, grass-fed beef, organic kale and blackstrap molasses keeps the nutrient level high, while ketchup and barbecue sauce provide a nice sweet-spicy kick. Garlic and onions are naturally nourishing and healthful, and always enrich the flavor of just about any dish.

This recipe is a variation on my favorite frugal, nourishing, grain-free, comforting, stretchable, versatile dinner recipe and was a great lesson for me in flexibility – and the unmeasurable nourishment of cooking with love.


Ingredients (found on the fly, and measurements are approximate):
half stick of butter
2-3 garlic cloves, crushed and chopped
1/2 red onion, chopped
1 lb ground beef, defrosted hastily
1 cup ketchup (next time I make lacto-fermented ketchup, like this one from Nourished Kitchen, I will stick a jar of it in the back of my sister’s fridge!)
1 bunch Lacinata kale (or any other greens – heck, any other veggies you have on hand)
1/4 cup barbecue sauce
1 Tbsp molasses
1-2 tsp worcestershire sauce
1 tsp dried thyme
2 flax-seed flatbread muffin type thingies, found in the freezer
shredded cheese


1. Melt butter in a deep skillet over medium heat.  Once melted, add garlic and stir until onion is chopped, then add onion.  Stir constantly so garlic doesn’t burn.

2. Once onion becomes transparent add in ground beef, breaking up as you go.

3. After a few minutes, add in kale.  Put a lid over skillet for a few minutes to wilt the kale.

4. Mix ketchup, barbecue sauce, molasses, worcestershire sauce, and thyme in a cup, then add to skillet once kale has wilted a bit.

5. Let the dish simmer for a while, to cook off some moisture and intensify the flavor of the sauce.  Then cover and let sit on low-warm until ready to serve.

6. Toast flatbread and place on the bottom of wide, flat bowls.  Top with Sloppy Joes, then top that with some shredded cheese.

Note: To keep this dish grain-free, just omit the bread.  To keep it dairy-free, use coconut oil instead of butter and omit the cheese.  To make it all yours, make it all yours!  (And then post what you did – I’d love to know.)