21 May 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
Total Time: 28 min.
Prep Time: 15 min.
Cooking Time: 13 min.
Yield: 4 servings, 2 tacos each
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)
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
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
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)
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
•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
•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
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.
•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”
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4 servings
•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
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