So, prior to the New Year, I did some food intolerance testing. In addition to gluten/wheat (which I already suspected after such dramatic health changes when going gluten free) I learned I am also intolerant of dairy and corn.
I have always suspected dairy but until now have been unwilling to make the switch to dairy-free. A corn intolerance was a new one for me… Never thought about it or knew it was really something people have intolerance of. Plus, corn is in many of the gluten-free alternatives to pasta, chips, and tortillas that I enjoy. Bummer, right!
But, the doctor who did the tests recommended I do weeks of a strict gluten-free, corn-free, and dairy-free diet and there is no time like the new year to start it.
I am 5 days in of being strict about my diet and I miss several things… Corn tortillas and cheese for veggie quesadillas at lunch, chips, and the fact that a slice of cheese or a piece of string cheese was my go-to quick snack. I am also completely intimidated to go out to a restaurant right now. Like with making the change to gluten-free, it just took a whole for me to adjust and know my options. This too will happen with corn and dairy, I hope.
My plan is to give it the 9 weeks and then try easing a few things into my diet again to see how I react. Butter and a nice hard cheddar might be the first ones I try to get back in my diet!!
But until then, I am going to do my best to remain dairy-free, corn-free, and gluten-free.
So, we already do a lot of meals that fit this criteria and this one fits too. I love a good healthy stir fry and the sauce for this was super easy. I also love the versatility of a stir fry… Any veggies you have on hand generally work and any meat you want to try.
In lieu of traditional rice, I did cauliflower rice. It is so easy and tasty and leaves you not feeling weighed down by a heavy carb. I describe how to make it below the recipe if you are new to cauliflower rice. Definitely try it!
Simple Stir Fry
*All measurements for the veggies are approximate as I just started tossing them in until it looked like a big enough meal for our family.
2 chicken breasts, cut into bite-sized pieces
2-3 c. broccoli florets (fresh or frozen)
1 bell pepper, sliced (I used yellow)
3 large carrots, sliced
Handful sugar snap peas, halved
1/4 c. Cashews
* 1 head cauliflower (only if doing cauliflower rice)
2 Tbsp. Sesame oil, divided
1 1/2 Tbsp. Arrowroot powder
1 heaping Tbsp. fresh ginger, minced
2 large garlic cloves, minced
3 Tbsp. Gluten-free soy sauce
1 c. Chicken broth
In a small bowl, whisk together sauce ingredients and set aside.
Heat 1 Tbsp. oil in a large skillet. Add chicken and season lightly with salt, pepper, and garlic powder. Cook chicken until no longer pink in the middle. Remove from pan and set aside.
In the same pan, add remaining sesame oil and ginger. Sauté 30 seconds or so and then add veggies. Cover and cook until tender-crisp stirring occasionally.
Add chicken and sauce in and heat until sauce simmers and thickens. Toss with cashews and serve over rice.
1 head cauliflower
1 Tbsp. grape seed or coconut oil
Cut cauliflower into florets and toss into a food processor. Process until cauliflower takes on rice like consistency.
Heat oil over medium heat in a skillet. Add cauliflower and cook, stirring frequently, until “rice” is tender. Eat immediately.
* I felt like a whole head of cauliflower was a bit too much rice for our family. So, I froze half of it uncooked to use later for either rice or in a cauliflower pizza crust.
After tasting his first bite of “brinner” tonight my four year old said, “Mom, this is the best dinner ever! You should post this on your blog.” I didn’t know that he knew I wrote a blog and I am not even sure he knows what a blog is. Regardless, any meal my boys regard as blog worthy is truly blog worthy.
I have found a fun new blog that has great clean gluten-free/grain-free recipes, http://www.eatthecookie.wordpress.com. I slightly adapted her recipe for Sweet Potato Waffles and made what the boys and I would agree are the best gluten-free waffles we have had to date.
I served it with some breakfast sausage (Applegate makes a great gluten-free chicken breakfast sausage that tastes like regular sausage) and a green smoothie, which I have been making quite often for my own breakfasts. Recipe for that to come soon, too.
We served the waffles topped with organic cream cheese and a small drizzle of pure maple syrup. Yum!!! Delicious!!
1 c. pumpkin puree (I used organic pumpkin from Trader Joe’s)
1/4 c. unsweetened almond milk (or more if batter is too thick)
2 Tbsp. coconut oil, melted
2 tsp. vanilla
6 Tbsp. coconut flour
1/2 c. tapioca flour
1/4 c. flax meal
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. each cloves, ginger, and nutmeg
In a medium bowl, combine pumpkin, eggs, coconut oil, and vanilla. Mix well. In a seperate bowl, combine dry ingredients. Mix two bowls together and add almond milk.
Allow to sit for 5 minutes. If batter is too thick, add more almond milk, a Tbsp. at a time until desired consistency. The thicker the batter, the more dense your waffles will be. I kept my batter pretty thick and had nice, dense waffles.
Heat waffle iron to a medium heat. Pour batter in and cook until done. This batch made two whole waffles for me.
Top with organic cream cheese and a dash of syrup for an amazing taste! Enjoy!
Husband Rating: Didn’t get one because my husband wasn’t home for this dinner but I think the fact that my 4 year old loved it so much speaks for itself… he rarely loves anything these days! Ahhh, the joys of parenting! 🙂
I’ve been a bit “blah” with breakfast lately. My problem is that while I rarely repeat the same thing for dinner, for breakfast I tend to stick with the same thing over and over again until I get sick of it and then search out the next thing to have over and over again until I get sick of it and so on…
For the last MANY months, I have been having my No “Grain”ola with homemade yogurt (easiest thing to make – I will post how I Do it sometime) and some berries or cut up green apples on top. It keeps me full and is tasty but when you eat it every day for months, it gets old. I also like to make almond flour waffles with the boys but that too can get old day in and day out. So, I polled some Facebook friends for some ideas. Many suggested making a large crustless quiche type dish and eating leftovers throughout the week. I have one such dish on the blog already but thought I would add this one to the mix.
This recipe is a common one. I originally got it from my mother-in-law who calls it her BSF egg dish because she often would make it for her Bible Study Fellowship gatherings. I just call it my favorite simple egg dish. It’s super easy to toss together, bakes up beautifully every time and can be versatile. You can add meat, other veggies like peppers or grated carrots to it, and it still tastes delicious. I have just the very base recipe below. We had it for ‘brinner’ last night and now I have leftovers for the next few days.
This recipe is also easy double or triple and then to freeze. Bake it up and then cut into single serving squares. Freeze the squares in individual bags to take out and microwave or heat in the oven for breakfast another day.
The recipe calls for 1/4 c. flour. I used an all purpose gluten-free mix but I think that you could easily make it grain free by using 1 -2 Tbsp. coconut flour in it’s place. It is a pretty flexible dish and not much can mess it up, in my opinion.
P.S. I don’t have a good picture of this one but will work on it! Trust me though, it is pretty and delicious. 🙂
Spinach and Egg Bake
6 eggs (preferably organic, free range)
1 yellow onion, finely chopped
1/4 c. all-purpose gluten free flour (or 1-2 Tbsp. coconut flour)
1/2 c. butter, melted
16 oz. cottage cheese
16 oz. cheddar cheese, shredded
10 oz. frozen spinach, thawed and squeezed of liquid
1 tsp. fresh minced garlic (about 2 cloves)
salt/pepper to taste
Prepare a 9×13 baking dish by greasing with butter. Heat oven to 350 degrees.
In a medium bowl, beat eggs. Add flour and onion and mix until flour is no longer lumpy. Add remaining ingredients and stir until evenly combined.
Pour egg mixture into prepared baking dish. Bake for 45 minutes or until dish is firm and golden on top. Serve hot!
After the successful Spanish “Rice” recipe using cauliflower, I decided to tackle using cauliflower as rice again. This time I did a fried rice. I have made it a few times but tonight finally hit on the combination we really like!
I have to say, for the skeptics out there, I didn’t tell my husband that I was using cauliflower in lieu of rice. When he took his first bite, he said it was the best fried rice I have ever made. After I told him it wasn’t actually rice, he said that he didn’t see why we would ever do actual rice again. It was that good!
So, needless to say, don’t be afraid to try it like I was. You really should try making cauli-rice. (BTW, Terrible picture… I know… sorry! But, really, this is a delicious meal you need to try!!!)
Recipe adapted from http://www.lexiscleankitchen.com
2 chicken breasts, cut into cubes
1 zucchini, halved and sliced
1 c. spinach
5 carrots, sliced
1/2 c. peas
1 yellow onion, diced
4 cloves garlic, minced and divided
1 head cauliflower
4 Tbsp. soy sauce
salt/pepper to taste
1/4 c. chives
1/4 tsp. red pepper flakes
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. grapeseed oil or coconut oil, divided
Place cauliflower in food processor and pulse until rice consistency.
In a large pan, heat 1 Tbsp. oil and 2 cloves garlic. Add cauliflower and cook for 6-8 minutes, stirring frequently.
Meanwhile in another pan, heat 1 Tbsp. oil and 2 cloves garlic. Add onion and carrots. Saute for 4-5 minutes. Add chicken. Cook for 5-7 minutes. Add spinach, peas and zucchini. Saute until chicken is cooked through.
In cauliflower pan, make a well. Crack eggs into middle and scramble. Once eggs are scrambled, add chicken and veggies and remaining ingredients. Stir and cook until heated through.
Husband Rating: 8 out of 10
Food for Thought: Any protein and really any combination of veggies could work in this recipe. This is the combination we liked best. But, you could use beef, pork, shrimp, or no meat at all. You could add broccoli, pea pods, etc. for veggies. The possibilities are endless.
I love spaghetti squash! I wanted to have it for dinner but didn’t just want it as a side or a base for a red sauce. I found a recipe on www.wholeliving.com that I liked the look of and then adapted it to make it gluten-free and with a few different veggies. It was unique and delicious! My husband couldn’t believe the meatballs were just beef… and not some type of sausage. He thought they were the best tasting meatballs I have made yet. We will definitely want to hang onto this recipe!
Spaghetti Squash with Meatballs
1 spaghetti squash
2 Tbsp. butter, melted and divided
1 onion, finely chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/3 c. grated parmesan cheese
2 Tbsp. gluten-free breadcrumbs (see note)
1 lb. grass-free ground beef
2 Tbsp. grapeseed oil
1 c. beef broth
4-5 c. fresh spinach
1 pint cherry tomatoes
parmesan cheese for garnish/topping
*I had a loaf of gluten-free bread that bombed so I ground it up in the food processor and froze it to use a bread crumbs. If you don’t have bread crumbs, you can grind up gluten-free oatmeal, or use flaxseed meal or even ground up chia seeds.
Cut spaghetti squash in half and scoop out the seeds. Brush with 1 Tbsp. butter and sprinkle with salt/pepper. Bake in the oven on a baking sheet, face down, at 375 for about 45 minutes or until tender. Once cooked, scoop out of shell with a fork and set aside.
In a skillet, heat remaining Tbsp. butter. Add onion and garlic and sauté until tender. Remove from heat to a small bowl to cool. Once cooled, add oregano, parmesan cheese, bread crumbs, and ground beef. Combine with your hands and mold into meatballs. Mine were between 1-2 inches.
Heat oil in a skillet. Add meatballs and cook until browned on the outside. Remove from pan. Add additional oil if needed and cherry tomatoes. Be sure to scrape up any bits stuck to the bottom of the pan. Saute for 2-3 minutes. Add broth, spinach, and meatballs back into the pan. Cook until spinach is fully wilted and meatballs are cooked through.
Place a scoop of spaghetti squash onto each plate. Top with meatball/veggie combo and garnish with parmesan cheese. Enjoy!
Husband Rating: 7 out of 10
For a long time now, I have been eying all these “rice” recipes that use cauliflower in place of the actual rice grain with skepticism. I mean, really, could cauliflower really taste like rice? So, I have put it off and put it off… even though I have made cauliflower crust pizza (and loved it) and made mashed faux-tatoes (mashed cauliflower, which my 2 year old LOVED and used as dip for the rest of his meal). Why wait any longer to make cauliflower rice! I adapted a recipe I found for Spanish “Rice” and to be honest, no one in my family even knew it wasn’t real rice! My husband was so surprised that it contained no actual rice. And, I loved that our meal was so good for you on so many levels.
The Copycat Chipotle Barbacoa Beef turned out great as well. I have to say that the whole cloves were a little strong for me and I will probably reduce the amount in half next time I make it. They added nice flavor but just a little too much flavor for me. The beef, by the way, was about the easiest thing to make and we have a ton left over so I know I will be eating it, with pleasure, for lunch the rest of the week.
We served the whole meal a few different ways. My 2 and 4 year olds prefer everything separate on their plates: beef, rice, tomatoes, avocados, greens (spinach and kale blend), shredded cheese, olives, and sprouted grain corn tortillas from “Food is Life” brand. That way they could assemble the burritos themselves and with whatever filling they prefer. My husband had his as a bowl a la Chipotle. I did mine as a big salad, pictured below.
Copycat Chipotle Barbacoa Shredded Beef
Recipe adapted from www.againstallgrain.com
3 lb. center cut beef rib roast
2 tsp. chipotle chili powder
1 small onion, roughly chopped
1/4 c. lime juice
1.4 c. tomato paste
4 cloves garlic, minced
1 1/2 Tbsp. apple cider vinegar
3-4 tsp. cumin (depending on your taste preferences)
2 tsp. oregano
2 tsp. sea salt
3/4 c. beef broth
3 bay leaves
1 tsp. whole cloves
In a food processor or blender, combine chili powder, onion, lime juice, tomato paste, garlic, apple cider vinegar, cumin, oregano, and salt. Blend until well combined.
Place roast in the bottom of your slow cooker. Pour tomato mixture over the top. Add broth, bay leaves, and cloves. Cover and cook on low for 7 hours. Remove roast from liquid and shred.
Return to slow cooker and continue cooking another 1-2 hours or until meat is very tender. Serve in tacos, bowls, burritos, or a taco salad.
Recipe adapted from www.maximizedliving.com
1 head of cauliflower, riced (see below)
1 small onion, finely chopped
2 Tbsp. grape seed oil
3 cloves garlic, minced
2 heaping tsp. cumin
2 tsp. chili powder
1 1/4 c. chicken stock
1/2 c. salsa (I used the mild fresh salsa from Trader Joe’s)
1 tsp. sea salt
1/4 – 1/2 c. chopped black olives
To rice the cauliflower, chop cauliflower into florets. Place in a food processor and cover with water. Process until cauliflower is in small bits, rice like consistency. Drain in a fine mesh sieve.
Heat oil in a large skillet, add onion and garlic and sauté for 2-3 minutes, or until tender. Add chicken stock,
“rice”, seasonings, and salsa. Bring to a light boil, reduce heat and continue to simmer until most of the liquid is cooked off.
Stir in black olives. Texture should be slightly firmer than regular rice.
Husband Rating: 7 out of 10
I know I haven’t posted in FOREVER here and I apologize! It has been a crazy busy start to the fall. With training for the half-marathon, working to help coordinate fundraising efforts for aforementioned half-marathon, starting in a new leadership role with my Bible Study Fellowship class, and just your typical adjustments to the new fall routine, I had to let some things go.
But, this meal was too good to not blog about! Seriously… so good. Like, it was one of those meals where as I was cooking it, I kept thinking, “This has the potential to be amazing. I really hope it is.” And, then it really was so good. My husband and I agreed that we would take this meal over going out for dinner any time. That good!
Making gnocchi has been high on my “to-do” cooking list since going gluten-free. I love gnocchi, ever since my husband and I tried it in Venice seven years ago. But, of course, all store bough gnocchi has gluten in it. I had been eying this recipe and even putting it on the menu for several weeks now but just not finding the time or energy to make it. Today, finally I had the time and energy to make it.
Three things I discovered in making this gnocchi:
1) it wasn’t really as hard as I thought even though it was a bit time-consuming
2) it makes a crazy huge batch so I have gnocchi by the tons in my freezer (yay!!!)
3) I was able to include my 2 and 4 year old in the process. Once the dough is made, you need to roll it into long ropes and cut it. Since the dough is much like the texture of play dough, I was able to roll the ropes out and then the boys happily cut the gnocchi up with butter knives. It was so novel for them to be able to CUT that they happily went along with the tediousness of making it.
The rest of the meal was a conglomeration of a few different recipes I looked up. So, without further ado, the recipe for the amazing Sweet Potato Gnocchi with Creamy Gouda White Sauce.
Sweet Potato Gnocchi with Creamy Gouda White Sauce
(Recipe adapted from www.realsustenancecom/grain-free-sweet-potato-gnocchi-glutendairycornsoy-free/)
3 1/2 c. mashed sweet potatoes (about 3 large sweet potatoes)
1 tsp. Xanthan gum
1/2 tsp. sea salt
2 large eggs
5-6 c. almond flour (I used Bob’s Red Mill brand today)
4 1/2 c. Arrowroot powder
*additional flour and arrowroot powder for dusting counter
(Recipe adapted from www.thenoshery.com/2010/11/09/sweet-potato-gnocchi-with-gouda-cheese-sauce/ )
2 c. milk (I used 2%)
1/4 yellow onion
2 cloves garlic, smashed
1 tsp. dried sage
salt/pepper to taste
3 Tbsp. butter
3 Tbsp. all-purpose gluten-free flour mix (I used Bob’s Red Mill G/F all-purpose flour)
1 1/4 c. shredded Gouda cheese
1 lb. chicken breasts
garlic powder/salt/pepper to taste on chicken
2 Tbsp. butter
1 1/2 c. sweet peas
To make the gnocchi:
In a preheated 425 degree oven, bake sweet potatoes in their skin until soft (about 45min – 1 hour). It helps to line your baking sheet with tin foil. Make clean up a snap!
Remove sweet potatoes from oven, cut open and scoop out the middle into a bowl. Mash and let sit until cools to room temperature. To cooled sweet potatoes, add xanthan gum, salt, and eggs. Mix well.
Add one cup of arrowroot powder and one cup of almond flour. Mix well to combine. Continue adding powder and flour one cup at a time. When the dough is ready, it will be firm, not sticky (able to be rolled by hand) and yet not overly dry, much like the texture of play dough. 🙂
Sprinkle the counter with almond flour and arrowroot powder. Begin rolling dough out in sections. Roll dough into rope-like lengths about finger thick. Cut into sections about 1 in. in length. Here is where you can decide how much work you want to do. I started out pressing each square with a fork and rolling it but then shortly gave that up for just making rectangular gnocchi without the fork marks. Totally your decision here. Here is a picture of it both ways.
Place cut gnocchi onto a baking sheet. At this point you can either freeze and store in freezer bags or cook immediate. To cook, simply bring a pot of water to boil. Place desired amount of gnocchi in the water. When gnocchi starts to float, it is ready to remove from the water. It takes about 30 seconds from fresh and 2 minutes from frozen. You can eat it with a sauce as is or take it to the next level and do the following:
Heat 2 Tbsp. butter in a pan. Place gnocchi in a single layer in the pan. Allow to cook for 3-5 minutes before turning. Cook on other side for about the same amount of time until golden and crispy. Ooh, that is a delicious treat and my favorite way to make gnocchi. From there, top with any sauce or eat plain!
In a small sauce pan, combine milk, onion (roughly chopped), garlic (smashed), and sage. Heat over medium heat until just bubbling around the edge, not boiling. Let sit for 10 minutes. Strain and set aside.
Tip: Rinse out the small sauce pan while the milk is sitting to save yourself from having to get out another pan (or in my case, I didn’t have another pan to use and needed this one again).
Melt butter over medium heat. Add flour and whisk consistently for 1 minute. Gradually add warmed milk while whisking continuously. Cook over a low heat for 4-5 minutes until the mixture thickens. Season with salt and pepper. Add shredded gouda and continue cooking over low heat until cheese is melted.
To make the meal as we did:
Prior to making the cheese sauce, cut up the chicken breasts into strips. In a pan, melt 2 Tbsp. butter and add chicken. Season with garlic powder, salt, and pepper to taste. Cook until chicken is no longer pink. Set aside. Cook sweet peas according to package directions (steam or microwave).
Assemble your meal. Place gnocchi on the bottom. Add chicken and peas. Drizzle with white sauce. ENJOY!!!!!
Husband Rating: 9 1/2 out of 10
I was looking for a new pizza crust recipe and came to the one on a blog called The Unrefined Kitchen. Great blog! Even better pizza crust recipe!!! We have made it several times – though I haven’t gotten around to publishing it yet. It mixes up totally differently than any other pizza recipe, with the dough being more batter-like than dough like. But, it is so tasty! We made it with some delicious veggie toppings shown below – grilled zucchini and red pepper slices, onions, and fresh mozzarella cheese (no sauce, just a drizzle of olive oil on the crust). If you eat grain-free or gluten-free, this is a great pizza crust to try!
Pizza Crust (Grain-free)
2 cups almond flour (I use Bob’s Red Mill)
1 cup arrowroot powder
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. oregano
1/4 tsp. black pepper
1/2 cup almond milk
Preheat oven to 425 degrees. Line a pizza pan with parchment paper.
Combine dry ingredients in a large bowl. Whisk to blend together.
Add eggs and almond milk to the dry ingredients. Mix well. (The batter will be runny–not like typical pizza dough.)
Use a spatula to spread batter onto greased pan.
Bake crust in preheated oven 8-12 minutes.
Remove crust from oven and top with sauce and desired toppings.
Bake for another 10-15 minutes. Enjoy!
One thing I miss now that I am gluten-free is having a good tortilla with my tacos. Flour tortillas just seemed superior to me in texture and flavor to the store bought corn tortillas. I did find one brand of corn tortillas that were ok but I still wasn’t loving them.
I was telling a few friends about this and one couple, who are great cooks, told me that they LOVE corn tortillas! Really? I didn’t believe it… But, their qualification was that the tortillas had to be homemade. That seemed like a daunting task to make my own tortillas. They insisted that they were simple to make so I finally deicded it was time to give it a shot and see if they really were better.
Were they better??? YOU BET!!! They were so easy to make, taking very little time at all! And, they tasted far better than any corn tortillas I have ever gotten in a store. I am sold! I will be making my own corn tortillas from now on.
Now, the trick will be to make a bigger batch and try freezing them… hmmm…. another addition to this recipe for another time! 🙂
By the way, we decided to a vegetarian filling for the tacos inspired by a recipe I saw on Cookie + Kate (a vegan blog that has wonderful recipes). Definitely check it out!
Black Bean Tacos with Homemade Corn Tortillas
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilies
1 cup corn
1 tsp. cumin
roasted red pepper sauce (see recipe below)
shredded pepper jack cheese
2 c. masa harina
1/2 tsp. sea salt
To make tortillas, combine 1/2 tsp. sea salt with 2 c. masa harina (corn flour). Add 1 1/2-2 c. hot water slowly until dough is firm and springs back to the touch; not dry or sticky.
Allow dough to sit for 1 hour covered. Divide dough into 12 balls. Put one ball between two layers of wax paper and roll out to approximately a 6″ circle. Continue to do so for all dough.
Heat a skillet to medium heat. Place one tortilla on and cook for about 1 minute or until just appearing to be cooked on edges. Flip and cook another 30 seconds. Remove to a plate with a paper towl on it to absorb moisture. Repeat with remaining 11 tortillas. Set aside.
In a medium skillet, combine beans, tomatoes, corn, cumin, and salt/pepper to taste. Heat over medium high heat until simmering. Continue simmering for 10-15 minutes or until hot through and mixture thickens slightly.
Serve scoop of bean mixture with some cheese and red pepper sauce in a tortilla. Optional – top with guacamole.
Roasted Red Pepper Sauce
12 oz. jar roasted red peppers, drained
1/4 c. water
1 small yellow onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1 tsp. sugar
Combine all ingredients in a food processor. (I used our magic bullet.) Blend until a smooth texture. Pour ingredients into a small sauce pan. Cooking at medium heat, bring to a simmer. Reduce heat and continue simmering 15 minutes or until slightly thickened and the flavor of the onion mellows a bit. Serve warm over taco ingredients.
*This recipe was originally for enchiladas so this would make a great alternative to store-bought enchilada sauce.
Husband Rating: 7 out of 10
Made a great stir-fry for dinner tonight and three out of the four of us liked it… I served it on top of cooked millet tonight instead of on rice or quinoa and we enjoyed it. It had a nice texture and flavor to it. I highly recommend trying if you get a chance!
Ginger Beef and Broccoli Stir Fry
Recipe adapted from http://www.paleoplan.com/2010/07-20/gingery-broccoli-beef/
1 lb. sirloin steak (best if 100% grass-fed), sliced
2 Tbsp. coconut oil, divided
4 cloves garlic, minced
3 c. broccoli florets
2 c. carrots, sliced
2 c. snow peas
1 Tbsp. flaxseed meal
2 Tbsp. lemon juice
2 tsp. fresh ginger, minced
2 tsp. black pepper
pinch red pepper flakes
1/2 c. chicken broth
1-2 Tbsp. gluten-free tamari/soy sauce
In a small bowl, combine flaxseed meal, lemon juice, ginger, peppers, broth, and soy sauce. Set aside.
In a large pan, heat 1 Tbsp. coconut oil and garlic over medium-high heat. Add sliced sirloin and cook until just browned and still pink in the middle. Set aside in a bowl.
Add remaining Tbsp. of coconut oil into the pan. Add vegetables and flaxseed mixture. Stir well to coat vegetables. Cook until veggies are tender crisp. Add beef back into the mixture, stirring to coat and cooking for another few minutes.
Husband Rating: 7 out of 10