To start, heat your BBQ and toss the salt and pepper rubbed sirloin steak on the grill for 3-4 minutes each side.
In an non-stick pan, toss in avocado oil, diced sweet potato, bell peppers, broccoli, onions, and mushrooms. Cover and let cook for 5-6 minutes or until vegetables start to soften. Add the kale and cover again and cook until all the the vegetables are tender. Add the taco seasoning and the can of black beans. Slice the steak and mix it in. Remove from the heat and serve. Add avocado and hot sauce.
2 cups additional veggies, cut into very small pieces for quick cooking (options include snow peas, asparagus, broccoli, cabbage, bell pepper)
¼ teaspoon salt, more to taste
1 tablespoon grated or finely minced fresh ginger
2 large cloves garlic, pressed or minced
Pinch of red pepper flakes
2 cups cooked brown rice (*see notes!)
1 cup greens: spinach
3 green onions, chopped
1 tablespoon liquid aminos
1 teaspoon toasted sesame oil
Chili-garlic sauce or sriracha, for serving (optional)
Instructions
Before you start. Make some brown short grain rice. Take 1 cup, rinse it, and saute in 1 Tbsp. avocado oil for a few minutes to bring out the flavor in a small pot over high heat. Add 1 3/4 cup water and bring to a boil. Once it boils, reduce the water to a simmer and cook for 20 minutes or until all the water has evaporated.
This recipe comes together quickly so to make it easy, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
Warm a large cast iron or stainless-steel skillet over medium-high heat. Once hot, add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
Add the remaining veggies, garlic, ginger, red pepper flakes and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces. Add the rice and cook until the rice starts to golden (3-5 min.)
Add the greens (if using) and green onions, and stir to combine. Remove the pan from the heat and stir in the aminos and sesame oil. Top with Sriracha and Serve.
Preheat Grill on high. Rub the Salmon with avocado oil. Drizzle with honey and spread all the spices on the salmon generously.
Transfer Salmon to the grill, skin side down. Cook for 8-10 minutes or until the white (coagulating albumin) starts to show. Remove from the Grill and cut each fillet in half.
Meanwhile, chop the tomatoes in half, dice the cilantro, and score the avocado. Mix all in a bowl with the juice of 1 lime, a dash of salt and pepper. Set aside.
Heat a cast iron pan with a small amount of avocado oil. Warm the tortillas (1 minute each side, or until cooked to desired liking).
Chicken: I made the chicken in the crock-pot ahead of time. Toss the can of tomato, taco seasoning, and chicken in the crock-pot on low for 6 hours. Take out the chicken and shred it.
Preheat oven: 400 degrees, grease a square Pyrex pan and coat with a layer of enchilada sauce.
For the Filling: In a medium cast iron pan in coconut oil saute the diced sweet potato and minced garlic for 10 minutes covered until soft. Add the drained and rinsed black beans, the chopped kale and shredded chicken and mix.
Place the filling in the whole wheat tortillas and place in the pan and twist to fully wrap. Once all are in the pan top with enchilada sauce and and shredded cheese. Bake in oven for 25 minutes.
1 cup cooked brown rice tossed with 1 tsp turmeric for serving
Persian cucumbers, arugula, tomatoes, and tzatziki/yogurt sauce for serving
Tatziki Ingredients:
1 cup yogurt
2 Tbsp mint
1/2 lemon juice and zest
1/4 tsp salt and pepper
2 Tbsp shredded cucumber
Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
Add the lamb, onion, garlic, lemon zest, cumin, oregano, cayenne, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp or cooked through on the inside.
3. Meanwhile, make the tzatziki sauce. Combine all ingredients in a bowl and mix until smooth. Let sit to meld the flavors.
4. To serve, spread the hummus and tzatziki sauce on plates. Add the rice, meatballs, cucumber, tomatoes, and greens. Drizzle olive oil and lemon juice lightly over top of everything. Enjoy!
I used to always be in such a hurry I would just buy marinara, but it truly is pretty simple to make and tastes amazing (and you can add veggies).
Ingredients Meatballs:
1 Tbsp olive oil
1/2 cup Parmesan cheese (for dairy-free omit)
1/3 cup almond flour
1/4 cup finely chopped basil
1 clove fresh garlic, pressed or diced
1/2 tsp salt
1/4 tsp black pepper
1 pound lean ground turkey
1 egg
Ingredients Marinara:
2 Tbsp olive oil
2 cloves garlic, minced or pressed
1 cup mushrooms, diced
1 zucchini, chopped
2 cups spinach, chopped
1/4 cup tomato paste
1 (16oz) can tomato sauce
1 (16oz) can crushed tomatoes (Muir Glen)
1 tsp salt
1/2 tsp pepper
1/4 cup fresh basil, diced
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Whole wheat penne pasta (optional)
Directions:
Meatballs:
Preheat the oven to 400 degree F. Line baking sheet with parchment paper and drizzle with olive oil.
In a large bowl, combine Parmesan, flour, basil, garlic, salt, pepper. Add turkey and egg and use your hands to combine. Set aside for 15 minutes.
Spoon mixture into your hands and form 16 golf-ball sized meatballs and place them on the baking sheet.
Bake in the oven for 15 minutes, take them out flip and bake for another 15 minutes. Check for no pink to signal they are done.
Marinara Directions:
In a large dutch oven or sauce pan (I used a scan pan) heat olive oil over medium heat. Add garlic, zucchini and mushroom and saute until soft. Add spinach and basil and saute another 4 minutes until wilted. Add tomato sauce, mashed tomatoes, tomato paste, oregano, salt, pepper. Mix and let it simmer on low to combine flavors for 15-20 minutes.
Toss meatball in sauce or pour over pasta with meatballs.
If there is one thing I miss about being in California in the summer, it is the amazing fresh Acaii bowls you can get at the beach with the most flavorful fruits! I like to make them at home because I can add some protein and greens to the bowl to balance it out.
Heat a medium pot over medium-high heat with 2 Tbsp olive oil. Rinse the brown rice and add to pot and stir around to lightly toast the rice. Add 2 cups broth, bring to boil, reduce to low, cover, and simmer for about 30 minutes or until all the water has been absorbed.
Meanwhile in a non-stick pan over medium heat, add 2 Tbsp oil and garlic. Cook garlic for 5 minutes until lightly browned. Add chopped kale and stir until kale is crispy, about 2-4 minutes. Drizzle with honey salt and pepper and sauté for another minute or so. Remove from heat and set aside.
Dressing:
Mix yogurt, tahini, basil, lemon, salt and pepper until combined. Add water if too thick.
In a small frying pan over medium heat, fry 2 eggs to liking.
Assemble bowls with rice, edamame, kale, dressing, avocado, egg.
Heat frying pan over medium heat and add the cooked corned beef (I tossed the extra cabbage from the left-overs). Add the taco seasoning, salt, and red pepper. Cover and let cook, stirring occasionally. (About 10 minutes)
Meanwhile, thinly chop the cabbage and drizzle with lime juice of 1/2 time. Cut the other half into wedges for serving.
Chop the cilantro and avocado.
Warm the tortillas in another frying pan over low heat.
2 lbs lean corned beef brisket, fat trimmed a little
1 cup pearl onions
2 medium carrots, peeled and cut into chunks
2 medium parsnips, peeled and cut into chunks
1 small head cabbage, cut into 6 wedges
1/2 tsp Salt
1/2 tsp whole peppercorns
Directions:
In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, salt, peppercorns and 3 cups of water. Cover and cook on high 4 hours. Add cabbage, cook on high 1 hour 20 minutes more.
Serve with Soda Bread and salad of choice. *See Soda Bread Recipe
ANDREA'S RECIPE BLOG 