Asian Beef Lettuce Wraps

 

 

My chef like friend Kassidy passed along this website and recipe and we LOVED it! Plus this was an easy one to throw together and make modifications where needed. I didn’t have mushrooms or broccoli slow, so I did grated carrots and zucchini instead. And we wrapped ours in big cabbage leaves instead of lettuce. Instead of coconut aminos I used organic soy sauce. The flavor was wonderful! I added a bit of brown rice for the kids.

Ingredients:

  • 1 lb of ground meat (I used grass fed ground beef)
  • 1 lb of thinly sliced mushrooms (I used cremini)
  • 1 small onion, roughly chopped
  • 2 tablespoons of lard
  • 3 cloves of garlic, minced
  • 1-2 cups of broccoli slaw (I use the organic slaw from Trader Joe’s)
  • ½ cup of shredded carrots (I use the ones from Trader Joe’s)
  • 2 scallions, thinly sliced
  • a handful of cilantro, coarsely chopped
  • 1-2 tablespoons of fish sauce
  • 1-2 tablespoons of apple cider vinegar
  • 1-2 tablespoons of coconut aminos
  • Kosher salt and freshly ground black pepper

Directions:

Chop in a food processor onions until super fine, sautee in large pan with pat of butter. Cook until translucent. Add mushrroms, cook until softened. Add garlic, cook for 1 more minute.

Add ground beef, mixing and cooking until all chunks are broken and beef is cooked with no more pink. Season with salt and pepper.

Add in equal amounts the soy sauce (coconut aminos), fish sauce, and apple cider vinegar

Add carrots and broccoli slaw. Cook and stir until softened.

Add green onions and cilantro, mix, and serve in lettuce leaves!

Roasted Butternut Squash

 

A simple easy way to eat butternut squash!

Ingredients:

1 butternut squash, peeled, seeded and cut in one inch cubes
2 tbsp olive oil
2 cloves garlic, minced
salt and pepper

Directions:

Preheat over 400. Toss squash with olive oil and garlic in large bowl. Season with salt and pepper. Arrange on a baking sheet, cook in oven for 30 minutes or until tender and lightly browned.

 

Banana Rum Steel Cut Oat Pancakes

bananarum

 

As I’ve said many times here on the blog before, Andrew makes pancakes to kick off Saturday mornings! It’s such a “look forward to” event, that we have had a hard time cutting it out, even with our changes in eating habits. I will say that there are some “healthier” versions of pancakes out there, and we’ve tried a lot of them.
Today, Andrew made this recipe and it was amazing. I like to think of it as an “in between” naughty and clean eating recipe for pancakes. The benefit is that the refined sugar level here is incredibly low – in fact he used maple syrup instead of the white sugar it calls for. Of course if you add the topping, it’s more decadent, but super yummy! And you can use your leftover steel cut oats from the previous days breakfast if you have them.

The variations allow you to make this vegan or not, and how to make them without rum (although I think you should make them with rum if you have it!).

Banana Rum Steel Cut Oat Pancakes

Ingredients

  • 1/4 cup dry steel cut oats
  • 2 tablespoons flax meal (see notes for substitution)
  • 1 very ripe banana, mashed
  • 1 cup of milk (I used unsweetened flax milk – but use what you have around)
  • 2 tablespoons of sour cream or yogurt (2 more tablespoons of nondairy milk if vegan)
  • 1 tablespoon spiced rum
  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon baking powder

Instructions

  1. Cook the oats according to package instructions. I used a quick cooking variety that takes less time and uses less water. When it’s finished remove from heat and stir in the flax meal. Set aside.
  2. In a large bowl whisk together all of the dry ingredients.
  3. In another bowl combine the oatmeal with all of the wet ingredients.
  4. Pour the wet ingredients into the dry. With a gentle hand slowly stir until just moistened. Do not over mix or your pancakes might be tough. This isn’t the kind of runny batter you get out of a squeeze bottle in a store. It will be pretty thick.
  5. Using a 1/4 cup measure, pour the pancakes onto a medium hot skillet. You can lightly coax it into a circular shape, but work quickly. When the edges of the pancake start to look dry, flip to the other side and cook a few more minutes. Makes about 10.

Variations

  • I don’t cook with eggs, which is why I add the flax meal. I know this is an unusual ingredient. You can try leaving it out and just adding an egg into the liquid ingredients. The batter would be a little thinner but they should still work just fine.
  • If you don’t have any rum on hand, you could use a bit of vanilla extract in its place.
  • For a lower calorie alternative you can use a sugar free substitute in the pancakes and skip the maple topping, which adds about 100 calories per serving. Some light whipped cream with sliced bananas could be a healthier option.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 5

Calories: 217

Maple Banana Rum Topping

Summary: Liven up the maple syrup with fresh banana and a splash of rum.

Ingredients

  • 1 very ripe banana, mashed
  • 3/4 cup maple syrup, warmed
  • Splash of rum, to taste

Instructions

  1. Stir it all together and serve over pancakes. Easy!

Preparation time: 2 minute(s)

Cooking time: 1 minute(s)

Number of servings (yield): 6

Calories: 100

Apple Parsley Salad Dressing

 

 

Tasty!  This was easy to put together too – perfect on any salad.

Ingredients:
1 medium green apple, seeded and quartered
1 Tbs. agave nectar (optional) – I used 1/2 tbsp honey
2 Tbs. apple cider vinegar
1 scallion, coarsely chopped
¼ cup parsley
sea salt and pepper to taste
2 Tbs. water
½ cup olive oil

Directions:

1. Add all the ingredients, except the olive oil, to a blender and blend until finely chopped and well combined

2. Continue blending and add the oil in a slow stream, scraping as needed to create a smooth emulsion.

Kassidy’s Tropical Chocolate Chip Cookies

My friend Kassidy made these cookies for me once – I was hooked! A delicious alternative to regular cookies. These are great because they are vegan, plus gluten & dairy free!

 

Update:  I increased the almond flour by 1/4 cup and added a scoop of pureed pumpkin.  Cookies were much more “cookie” like, meaning they held their shape better and consistency was good!  Pumpkin flavor was very slight and almost unnoticeable.

2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup coconut oil, melted
1/2 agave nectar (I use a bit less honey)
1 tbsp vanilla extract
1/2 cup chopped dark chocolate (73% cacao or higher)
1/2 cup chopped toasted nuts (walnuts, cashews, macadamia)
1/2 cup unsweetened shredded coconut, toasted

Directions:

Preheat over to 350. Line 2 baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, combine coconut oil, honey, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate, nuts, and coconut.

Spoon the dough 1 tbsp at a time onto the prepared baking sheets, pressing down with the palm of your hand to flatten, leaving 2 inches between each cookie.

Bake for 7-10 minutes, until lightly golden. Let the cookies cool on the baking sheet for 20 minutes, then serve warm.