Grass-Fed Beef or Pastured Pork & Roast Veg Fest

10 70 534
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Grass-Fed Beef or Pastured Pork & Roast Veg Fest
Health Highlights


341 gm Tomato (about 1 pint)
2 medium leek(s) Leek (sliced in 1/4-inch rings)
1 bunch Asparagus
4 tbsp Ghee (or butter)
908 gm Beef, ground, extra lean
1/2 tsp Fennel seed
1/2 medium pepper(s) Red bell pepper (minced)
1 tsp Sage, fresh (minced)
1 1/2 tsp Sea Salt (more as needed)
2 tbsp Bulletproof Brain Octane Oil (optional)


  1. Preheat oven to 350°F (177°C).
  2. Chop the tomatoes and leeks and break off the bottom ends of the asparagus. Coat a roasting pan (with high sides to avoid losing anything over the side) with ghee, put in the vegetables, add more ghee, and cook them in the oven for 20 minutes. 
  3. While the veggies roast, mix the ground beef with the fennel seeds, bell pepper, sage, and salt. Shape the meat into patties. Coat another roasting pan with ghee.
  4. After 20 minutes, reduce the oven temperature to 320°F (160°C) and leave the veggies in the oven. Put the patties in the oven on another rack to roast for 35 to 45 minutes (depending on how thick you make them). 
  5. Roast until the meat is thoroughly cooked. Remove the veggies when they are turning golden around the edges. Add salt to taste. For ketones and extra flavour, sprinkle everything with Brain Octane Oil just before serving.

Nutrition Facts

Per Portion

Calories 534
Calories from fat 272
Calories from saturated fat 106
Total Fat 30 g
Saturated Fat 11.8 g
Trans Fat 0.6 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 10.5 g
Cholesterol 175 mg
Sodium 1002 mg
Potassium 1175 mg
Total Carbohydrate 15.2 g
Dietary Fiber 4.3 g
Sugars 6.7 g
Protein 52 g

Dietary servings

Per Portion

Meat 2.5
Vegetables 3.6

Energy sources


Meal Type(s)