Weekly Recipe Round (Up) 22

I know I am a bit behind with these weekly recipes but the holiday weekend threw me off a bit.

We spent our Memorial Day running 3 miles with Wear Blue, Run to Remember, remembering soldiers who have given the ultimate sacrifice, followed by having a BBQ with friends and family and we finished the day off by playing with our kids outside in the sun.

memorial day

My husband was explaining Memorial Day to our 4 year old and what he said was this: We go to Run to Remember to honor the Soldiers who have died and then we spend the rest of the day with family and friends so we can enjoy what those soldiers have given us.

Wow.  I don’t think I’ve ever heard it explained better than that!

We grilled hamburgers, hot dogs and sausages and shared them with our friends who came over for lunch.  The sun was out, the kids were playing and running around outside and I thought – whoa…summer is pretty much here now and one of the things we love doing (or one of the things I like to ask my husband to do) is grill!

So….guess what???  All of these recipes I’m going to share with you this week are all done on the grill and…they only take 20 minutes!!!!

 Skewers of Chicken and Zucchini with Almond Salsa Verde

grill 1

Ingredients

Salsa:
1 cup chopped fresh parsley
2 tablespoons chopped almonds, toasted
2 tablespoons chopped fresh chives
3 tablespoons capers, chopped
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Skewers:
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.

2. Prepare grill to medium-high heat.

3. To prepare salsa, combine first 12 ingredients; set aside.

4. To prepare spiedini, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

Tip:  Serve with a crisp, summer green salad and/or fresh fruit for a light and tasty meal

Source: http://www.myrecipes.com/recipe/spiedini-of-chicken-zucchini-with-almond-salsa-verde

Barbecue Lime Shrimp and Corn

grill 2

Ingredients

1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 tablespoons sugar
1 teaspoon ground coriander seeds
1/4 teaspoon black pepper
2 ears corn, each cut crosswise into 4 pieces
1 1/2 pounds large shrimp, peeled and deveined
4 cups cooked couscous

Preparation

At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.

At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.

Tip:  you could also add your favorite sausage to this!

Source: http://www.myrecipes.com/recipe/barbecued-lime-shrimp-corn

Sliders with Shallot Dijon Relish

grill 3

Ingredients

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
Cooking spray
3 tablespoons finely chopped shallots
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 (1-ounce) Parker House rolls
16 dill pickle chips

Preparation

1. Prepare grill to medium-high heat.

2. Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.

3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.

Tip:  Serve with home made sweet potato fries

Another tip:  Lose the buns and use Romaine lettuce instead for a low-carb version!

Grilled Sirloin Salad

Ingredients

1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound lean boneless sirloin steak, trimmed
8 cups spring-blend salad greens
1 1/2 cups red bell pepper strips
1 cup vertically sliced red onion
1 tablespoon chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

Preparation

Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Tip:  Serve with your favorite red wine!

Source: http://www.myrecipes.com/recipe/grilled-sirloin-salad

I hope you enjoy these family friendly, healthy and tasty recipes on the grill!!!

Please share these recipes with your family, friends and loved ones!!!

Memorial Day Treats

It is Memorial Day weekend!  For many of you, that means time off of work, family time, road trips, sunshine, barbecues and parties…BUT, before I go on, I just want to say – Let’s not forget what Memorial Day is really about – it’s about honoring those who gave the ultimate sacrifice to protect our freedom.

american flag

My husband has been deployed three times and I have been blessed to have him come home each time.  It’s not lost on me how truly lucky I am that I still have him here with me today.   So, please, this weekend, have fun and enjoy yourselves, enjoy your families, friends and your lives…but also REMEMBER.

This is not meant to be a heavy-hearted blog post but before I share these delicious AND healthy treats with you, I wanted to remind you of that.  It only seems right and respectful to do so.

Now, onto the treats!!!!  We are having some friends come over on Monday and you better believe they are getting some of these clean-eating, good-tasting desserts to go with the hamburgers we plan on serving up.!

Kiwi Pops

Kiwipops0002

Source: http://paleoleap.com/chocolate-kiwi-popsicles/

Ingredients (yes that’s it!)

  • 6 large kiwis, peeled;
  • 1 cup dark chocolate (about 200 g);
  • Popsicle sticks

Directions

  1. Slice the kiwis into thick slices.
  2. Line a roasting tray with parchment paper. Insert a Popsicle stick in each slice or kiwi and place on the tray.
  3. Freeze the slices for at least 4 hours.
  4. Melt the chocolate using a double boiler over a medium heat. Go slowly and watch for signs of burning; since you’re not adding cream or anything else to the chocolate, you’ll need to be extra vigilant.
  5. Dip each frozen kiwi into the chocolate; the chocolate layer should harden immediately around the fruit.
  6. Serve right away or place back in the freezer to eat later.
Banana Split Bites

 
Makes 12 Bites
Author: MOMables
Ingredients
  • 12 1″ pieces pineapple
  • 1 banana cut into bite-sized pieces (make sure your bananas aren’t too ripe)
  • 6 medium sized strawberries, cut in half
  • 2.5oz dark chocolate
  • 1 teaspoon coconut oil
  • Chopped nuts or coconut (optional)
Instructions
  1. Cut fruit and assemble into stacks.
  2. Press a popsicle stick through the fruit and freeze until solid.
  3. Prepare a baking sheet with parchment paper.
  4. Melt the chocolate along with the coconut oil on the stove-top or in the microwave, stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer.
  5. Dip the fruit in the chocolate, let the excess drip off and then place on the sheet to harden.
  6. If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing them on the sheet to harden.
  7. Once the chocolate is completely hardened, remove from the sheet and place in an airtight container to store in the freezer until ready to serve.

Lime and Coconut Bars

lime bars

Source : Sugar Free Mom

INGREDIENTS:
3/4 cup coconut flour
1/4 cup sesame flour or almond flour
1 1/4 cup Swerve sweetener (or sweetener of choice), divided
1/4 teaspoon sea salt
1/4 cup coconut oil, room temperature
4 eggs
1/2 cup lime juice
1 tablespoon lime zest
1/2 teaspoon coconut stevia
1/4 cup unsweetened coconut flakes

INSTRUCTIONS:
Preheat oven to 350 degrees.

Line an 8 by 8 baking dish with parchment paper.

Whisk the coconut flour, sesame flour and 1/4 cup Swerve together.

Cut the coconut oil into the dry ingredients with two butter knifes or use food processor and pulse until combined.

Press this mixture onto the parchment paper and spread as evenly as you can with your hand.

Bake for 10 minutes.
While the crust is cooking, beat the eggs, lime juice, zest, remaining 1 cup Swerve and coconut stevia.

Once the crust is done, remove from oven and pour this egg mixture onto the crust.

Sprinkle coconut flakes evenly over the top and bake for 12-15 minutes or until the center is set.

Allow to cool for 10 minutes then remove by lifting the ends of the parchment paper and place onto a cutting board.

Slice into bars and enjoy!

Best if kept refrigerated.

Please share these recipes with your friends, families and on your personal social media pages!!!

We All Fall Down

Vulnerability. Shame.  Fear.  Failure.  Disappointment.  Heartbreak.

We have ALL experienced it. If you are alive, you have felt it.  If you are alive, you have been through it.

This does NOT mean you are weak or frail or insignificant. Just the opposite!!!

It means you have LIVED. It means you have LOVED.  It means you have TRIED.  It means you have DREAMED.

birds

Brene Brown says that this is how you measure COURAGE. Courage does NOT belong to those who hide behind the veil of perfectionism.  Courage does NOT belong to those who seek out the easiest path to success.  And courage does NOT belong to those who refuse to ask for help.

Courage is for those who FAIL, who FALL, who TRY, who NEVER give up, who keep FIGHTING, who keep DREAMING.

We all fall down…We all fail…but the question is, then…do we all get back up and TRY AGAIN?

Successful people do. Successful people NEVER give up, NEVER stop fighting, NEVER let others tell them they can’t…no matter how many times they fall down…no matter how many scrapes and bruises they accumulate falling, they get back up.

And…they try AGAIN.

It is easy to stay down when you’re defeated. It’s easy to hide under the covers when you’re sad.   We all want to do it.  I want to do it!!!

But, here’s the thing…successful people ALWAYS get back up. Even if they have to hobble.  Even if they have to limp or stumble or ask for help…they get back up…they show up…and they never, ever give up.

They choose to do the hard thing. They choose to do what others will not.

girl hiding

For many, many years, I chose the easy route. The hide-under-the-covers route.  The coward’s route.  I couldn’t face it.  Any of it.

I didn’t like looking at myself in the mirror. I didn’t like who I was.  I didn’t like who I was with.  I didn’t like how others treated me.  I didn’t like how I treated myself.  I didn’t like how I felt on the inside.

BUT I didn’t do anything about it either.

I didn’t know how. I didn’t know what to do.

So, instead of reaching out, I hid. I hid behind my forced smile.  I hid behind my makeup and fancy clothes.  I hid from myself, from my friends, from my family…I didn’t let them see the REAL me.  I didn’t have the confidence.  I was too scared.

Gradually, as I got older, I started to care less about what others thought and started to care more about what I thought.

And then…I started coaching…I started helping other reach their health and fitness goals while working on mine and everything changed…my confidence, my body, my self-esteem, how I felt about myself, how I felt about others, how I interacted with my kids…all of it.

I started paying attention to me, to what I needed so I could then give others what they needed.

Now, when I fail, I get back up and I tell myself “It’s okay. Try again.”  Now, when I don’t reach my goals I say, “It’s okay.  You did your best.  Let’s start over and try again.”

And the thing is, I know it really will be okay. Maybe not right now.  Maybe not right at that moment or even a few days later…but it will be…eventually…because I am stronger than I ever knew.  I am more capable than I ever knew.  I am more wonderful, just as I am, than I ever knew.

pic of me

 

I rather fall, and fall, and fall some more then stay underneath the covers. I rather show up, every day, live my life, wear the cuts and scrapes as battle scars and keep on fighting because every day truly is a blessing.  And without those falls, you haven’t really lived.

And I CHOOSE to LIVE.

Weekly Recipe Round (Up) 21

Hey y’all! I just got back from an (interesting) trip to Portland, OR. My husband, children and I drove down there to see the Crossfit Regionals – and when I say “see” them, keep in mind, that my children are 4 and 1 and there was maybe 10 minutes of sitting and actually watching the games before they were up and running around, climbing up and down the stairs and making up some Crossfit workouts of their own…but, besides burning an extra few (hundred) calories chasing them around, we really love Portland. Even though we live closer to Seattle, we have probably been to Portland more often.
There is something about the city, whether it’s the hippy vibe (which I love), the local breweries (Widmer!), the plethora of coffee shops, the HUGE farmer’s market, the funny hats, the dreadlocks and piercings, the bike riders, the urban farming, the donuts or the wonderful children’s museum, the gardens, or the food trucks…we just totally dig it!

And, speaking of food trucks, that brings me to our weekly dinner menu (hooray!). Food trucks in Portland are like a culture of their own. There are TONS of them lining the streets, randomly placed in parking lots and right near office buildings. They look sketchy…they look shady…but they tend to be pretty delicious. What I don’t like, however, about them (and you can probably guess) is the grease and fat and extra calories that goes into that food. So…on that note….I am presenting you with four food truck style recipes…healthy style of course!!!

Street Tacos with Steak, Bell Peppers and Onions

street tacos

Source: http://www.beachbody.com/beachbodyblog/nutrition/7-taco-recipes-310-calories
Total Time: 28 min.
Prep Time: 15 min.
Cooking Time: 13 min.
Yield: 4 servings, 2 tacos each

Ingredients:
1 lb. raw beef flank (or round) steak
1 tsp. chili powder
Sea salt and ground black pepper (to taste; optional)
1 tsp. olive oil
1 medium red onion, coarsely chopped
1 medium red bell pepper, coarsely chopped
8 (6-inch) corn tortillas, warm
2 Tbsp. fresh lime juice
2 Tbsp. coarsely chopped fresh cilantro (or Italian parsley)

Preparation:
1. Rub steak with chili powder and salt and pepper (if desired).
2. Heat oil in large skillet over medium-high heat.
3. Add steak; cook for 6 to 8 minutes on each side, or until it reaches desired degree of doneness. Remove from heat.
4. Cover steak with aluminum foil; let rest for 5 minutes.
5. Add onion and bell pepper to skillet; cook on medium heat, stirring frequently, for 3 to 5 minutes, or until onion is translucent. Remove from heat.
6. Cut steak against the grain into thin slices.
7. Top tortillas evenly with beef, onion mixture, and lime juice; garnish with cilantro.
8. Serve immediately.
Tip: Serve it with a side of black bean and avocado salad

Meatball Sub

meatball sub
Source: http://www.myrecipes.com/recipe/meatball-subs
Ingredients
1/3 cup panko (I use whole wheat or you could use oats too)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
12 ounces ground sirloin (90% lean) or ground turkey
3 garlic cloves, minced
1 large egg
Cooking spray
2 yellow bell peppers, halved and seeded
1 1/3 cups lower-sodium marinara sauce (or make your own)
3/4 cup sliced onion
4 (2-ounce) hoagie sandwich buns (I would choose a whole wheat bun, a Flatout Wrap, or a lettuce wrap)
2 ounces fresh mozzarella cheese, thinly sliced
Thinly sliced basil (optional)
Preparation
1. Preheat broiler to high.
2. Combine first 6 ingredients in a bowl; mix gently. Working with damp hands, gently shape beef mixture into 16 meatballs. Arrange meatballs in a single layer on a heavy-duty baking sheet coated with cooking spray, leaving 6 inches of open space on one end. Place bell pepper halves, skin sides up, on open space on pan. Broil 6 inches from heat for 7 minutes, turning meatballs once. Remove pan from oven. Place peppers in a small paper bag; fold to close tightly. Let stand for 10 minutes. Remove peppers from bag. Peel and slice into 1/4-inch-thick strips.
3. Bring marinara sauce to a simmer in a large skillet over medium-low heat; add meatballs, tossing to coat. Keep warm.
4. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add onion slices; cook 4 minutes on each side or until charred. Remove onion from pan.
5. Coat insides of buns with cooking spray, and broil 2 minutes or until toasted. Top each bun with 4 meatballs and 1/3 cup sauce. Divide peppers, onions, and cheese evenly among sandwiches; broil sandwiches 2 minutes or until bubbly and browned. Garnish with basil, if desired.
Tip: Serve with a green spinach salad with your favorite (healthy) toppings

Paleo Chicago Style Deep Dish Pizza

paleo chicago pizza
Source: http://alldayidreamaboutfood.com/2014/06/deep-dish-skillet-sausage-pizza.html
Ingredients
Crust:
•2 cups almond flour
•3 tbsp unflavored whey protein powder
•2 tbsp coconut flour
•2 tsp baking powder
•1/2 tsp garlic powder
•1/2 tsp salt
•1/2 tsp xanthan gum
•2 large eggs, lightly beaten
•1/4 cup butter, melted

Filling:
•12 oz Jones Dairy Farm Sausage Roll
•3/4 lb mozzarella, thinly sliced (not shredded)
•1 1/2 cups marinara or pizza sauce (no sugar added) – try my 15-Minute Tomato Sauce if you want to make your own
•2 cloves garlic
•1 tsp dried oregano
•2 ounces sliced pepperoni or additional sausage (optional)
•3/4 cup finely shredded Parmesan cheese

Instructions
Crust:
1.Preheat oven to 325F and lightly grease a 12 inch oven-proof skillet (preferably cast iron but regular skillets will work well too).
2.In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.
3.Stir in eggs and butter until dough comes together. It will be quite sticky.
4.Turn out dough onto a large piece of parchment, and then pat into a rough circle.
5.Top with another piece of parchment and roll out to a large circle about 14 inches in diameter and 1/4 inch thickness. Peel off top piece of parchment paper.
6.Carefully flip crust with bottom parchment still attached into prepared skillet. Gently peel parchment off (don’t worry if it cracks or breaks a little, it’s easy to patch back together).
7.Press crust into pan evenly and push down the edges of crust to below the edges of the skillet. Crimp edges of crust a bit.
8.Bake for 10 minutes, then remove and set aside while preparing the filling.

Filling:
•Increase oven temperature to 400F.
•In another large skillet over medium heat, brown sausage until cooked through, breaking up clumps with the back of a wooden spoon.
•Lay half of the mozzarella slices over the bottom of the crust, making sure to cover it well. Top with cooked sausage.
•Spread sauce over sausage, sprinkle with garlic and oregano and layer remaining mozzarella slices over sauce. Top with additional cooked sausage or sliced pepperoni, if desired. Sprinkle with parmesan cheese.
•Cover the edges of the crust with strips of tin foil and bake pizza 30 minutes, until cheese is bubbly and browned.
•Let cool 5 to 10 minutes before serving.
Tip: Serve with a side salad OR just eat on your own!!!
Another tip: You could easily put different filling in if you don’t like sausage

Paleo Chinese Cauliflower Fried “Rice”

paleo chinese rice
Source: http://paleomagazine.com/paleo-chinese-cauliflower-fried-rice/
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4 servings
Ingredients
•1 head of cauliflower
•3 eggs, whisked
•cubed carrots and peas, 1 lb frozen package
•1 Tablespoon tamari soy sauce (gluten and grain-free)
•coconut oil to cook with
•salt to taste
Instructions
1.Cut up the cauliflower into small florets so that they’ll fit into a food processor.
2.Food process the cauliflower until it forms very small “rice”-like pieces.
3.Add 2 tablespoons of coconut oil into a large pot. Add in the cauliflower and let it cook on a medium heat. Stir regularly to make sure it doesn’t burn!
4.Add the package of carrots and peas to a pot of water and bring to a boil. Boil for around 5-10 minutes.
5.Add in 2 tablespoons of coconut oil into a different skillet on medium heat and add in the 3 whisked eggs. Let the eggs cook a little bit before stirring it. Gently stir the eggs as if you’re making a scramble, but make sure the eggs don’t clump together too much.
6.When the eggs are pretty solid, add the eggs to the cauliflower in the pot.
7.Drain the carrots and peas and add to the cauliflower too.
8.Add in 1 tablespoon of tamari soy sauce and salt to taste.
9.Cook for 2-3 minutes more and serve.
Tip: You can easily add chicken, shrimp, beef or tofu to this recipe
Another tip: Serve with a side of spring rolls

Weekly Recipe Round (Up) 20

Alright, y’all!!!  Here it is…your weekly dinner menu!!!  The theme this week is….what’s cookin’ in my kitchen!  I am going to share with you exactly what I am going to be cooking and serving to my family this week.   Now – you may be like – wait a minute, don’t you always post what you’re making every week?

Well…not exactly….All of the recipes I share with you I have definitely tried and they are all recipes I have liked – of that you can be sure!  But I don’t necessarily make them the same week that I share them.  Sometimes I’ve made them a week prior, for example.

So this week…you and I…and your family or friends or whoever else you are cooking for this week…can all have the same dinners all week!  Kinda cool, huh?  It’s almost as if we were all sitting at the same table, sharing the meal together!

One more thing you should know – I have difficulty getting in all my green containers every day (or veggies for you non 21 day fixers) so these recipes are all packed FULL of veggies!

So – here we go…

21 Day Fix Butternut Squash Lentil Chili

Source:http://www.kelseyjacoby.com/blog/2015/11/8/recipe-butternut-squash-lentil-chili

Butternut+Squash+Lentil+Chili

Ingredients:

  • 1 small organic butternut squash, 1/2 inch cubed (I used frozen, cubed)
  • Coconut oil for cooking
  • 1 pound lean ground meat (I used turkey)
  • 1/2 a large organic onion, chopped
  • 1 organic bell pepper, chopped
  • 2 cups sliced mushrooms
  • 2 tbsp garlic
  • 2 – 14.5 ounce cans of organic diced tomatoes (no salt added)
  • 1 – 16 ounce can of crushed pineapple AND 1 – 8 ounce can crushed pineapple (I omitted this because I never have issues getting all my purple containers in or fruits)
  • 1 – 8 ounce bag of Red Chili Lentilicious (if you don’t have access to this, use 8 oz of lentils, and season with 1 tsp chili powder and 1/2 tsp cumin).

Directions:

  1. In a large pot, heat 1 tbsp coconut oil, add cubed butternut squash to soften and cover, about 10 minutes.
  2. Meanwhile, in a medium skillet, add ground meat let cook all the way through. (Add more garlic, dash of chili powder and cumin for extra spice).
  3. In a medium sauce pan, follow brief directions for the lentils, about 10 minutes total cook time.
  4. Once the squash is softened, add chopped onion, bell pepper, mushrooms and garlic, cover and let cook about 5 minutes.
  5. Add cooked meat and both cans of chopped tomatoes. Once the lentils are cooked through (with some liquid remaining), add to the pot. (If you didn’t use this bag of lentils, add more seasoning to taste (don’t over heat it!).
  6. Let chili cook through with all ingredients for at least 10 minutes, on low. Serve and garnish with cheese, avocado, Greek yogurt (instead of sour cream), and cilantro if you wish! ENJOY!
21 Day Fix Portions:

This recipe yields about 10 cups of chili. Since this is so hearty on the vegetables, I thought 5 servings was adequate (really I could have eaten more it was so good). 🙂 So, with 5 servings, each serving allots to the following containers: 1.5 green, 1 red, 1/2 yellow, 1/2 purple.

Beef and Broccoli with Red Bell Pepper

Source: http://www.beachbody.com/beachbodyblog/nutrition/beef-broccoli-red-bell-pepper

Beef-with-Broccoli_y7h53p

Ingredients:
¼ cup reduced-sodium soy sauce (I use coconut aminos)
6 Tbsp. water, divided use
2 Tbsp. corn starch, divided use (or coconut flour)
1 Tbsp. raw honey
1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces
1 tsp. coconut oil
4 cups broccoli florets
2 medium bell peppers, cut into 1-inch cubes
2 cloves garlic, chopped
1 thin slice fresh ginger, peeled, finely chopped

Preparation:
1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.
2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.
3. Heat oil in large skillet over medium-high heat.
4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.
5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.
6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.
7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

Tip:  Serve with brown rice or quinoa if desired

Another Tip:  For a low carb/paleo option serve it with zoodles (zucchini noodles) or spaghetti squash

Copycat Chipotle Steak Bowl

chipotle1

Steak Rub

Ingredients

1 tsp. dried oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 teaspoons vegetable oil
1 pound skirt steak

Directions

Combine spices in a small bowl.  Rub steak with the spice combination on both sides before cooking in vegetable oil.

Copycat Chipotle Cilantro Lime Rice

Source: http://www.beachreadynow.com/recipes/copycat-chipotle-steak-bowls/

Ingredients

1 C. uncooked basmati rice (I use brown rice but doesn’t taste quite the same – but it’s still good!  You could also do this with cauliflower “rice”)
1 1/2 Tbsp. lime juice
1 Tbsp. olive oil
1/4 C. fresh chopped cilantro
1/2 tsp. salt

Directions

In a medium saucepan, heat olive oil on medium.  Add uncooked rice and sauté until it begins to brown slightly.  Add lime juice. Toss to coat.  Add 2 C. water and reduce heat to low.  Cover.  Cook until rice is done, season with salt and cilantro.

Black Beans

Ingredients

2 15-oz. cans black beans, rinsed and drained
1 Tbsp. extra virgin olive oil
½ C. chopped onion
2 cloves garlic, finely minced
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper
1 bay leaf
1 tsp. lime juice

Directions

Sautee onions and garlic in olive oil until translucent. Add beans and spices. Heat until warm.

Add whatever else you desire- salsa, lettuce, tomatoes, avocado, sour cream (I use plain Greek yogurt), jalapeños, cheese, etc.

Salmon Baked in Foil

Source: http://www.beachreadynow.com/recipes/clean-eating-recipes-salmon-baked-foil/

salmon

Ingredients

  • 3 Tbsp. honey
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. minced fresh thyme
  • 2 garlic cloves, minced
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 4  salmon fillets

Directions

 

Preheat oven to 375 degrees.  In a bowl, combine the honey, vinegar, olive oil, thyme, garlic, salt and pepper.  Whisk to emulsify.   Place salmon fillets in aluminum foil.  Brush with honey mixture and seal tightly.   Cook until salmon is flaky, tender and cooked through about 12-15 minutes.  Don’t overcook.

Serve it with whatever sides you desire!!  I will be serving mine with roasted broccoli and baked sweet potatoes topped with cinnamon and little bit of butter.

I hope you and your family enjoy these recipes right along with mine!!!

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