Mexi Beef with Collards and Kale

1 lb grass fed beef (We use our local Baldwin Farms beef..so yummy)
1 jalapeño with seeds, chopped
1 can green chilies, drained
2 c. fresh kale, torn into small pieces
1 c. fresh collards, chopped
2 T. extra virgin olive oil

Seasonings:
sea salt and pepper
cayenne pepper
garlic powder
onion powder
cumin
paprika
oregano

Spray a large frypan with nonstick spray; you can add a little extra virgin olive oil if you'd like since the meat is very lean. Add the meat, drained chilies, jalapeño, and seasonings to the pan and cook on high (this is 5 on our stove for our special pots) about 7 minutes or until the beef is no longer pink. Be careful non to overcook the meat. Add the kale and collards and mix well before serving. If you like your veggies cooked rather than raw, just add them earlier in the process.

I am eating a LOT of grass fed beef, wild caught salmon (especially the canned stuff) and some bison these days. These foods offer a great variety of essential vitamins and minerals which Celiacs are often lacking, such as Vitamin B and B12, selenium, magnesium, etc. I feel like a new person when I eat meals like this- no gas or bloating and I'm actually satisfied (usually I go digging in the fridge right after a meal). I take these signs as not-so-subtle hints from my body that I need to "beef up" (no pun intended) on these nutrients. Oh, and it gets more complicated in that I reacted to Harris Teeter "plain" rotisserie chicken... and I still can't do nuts, soy, or coconut. I think the chicken thing was just their non-labeled seasoning or injected crap, but just to be safe I am eating more of the fish and red meats that I feel great on. Anyways, let's bake in the glow of this not-so-pretty picture of a wonderful spicy beef and greens dish: