The Easiest Beef and Broccoli

Beef and broccoli is a favorite but it is hard to get the beef (especially grass fed beef) tender enough. I use grass fed ground beef to make the process simple, healthy and tasty.

1 lb grass fed ground beef

1/3 -2/3 cup liquid aminos or Tamara (this is up to your taste)

2-3 cloves minced or pressed garlic

1/2 inch fresh garlic, grated

1/2 teaspoon sesame oil

1 teaspoon rice vinegar

1 head organic broccoli, florets chopped

Chicken Nuggets (VERY Kid and Picky Adult Friendly)

I personally like chicken coated in an almond flour and spice mix because they come out juicy and delicious. (see recipe here). However, these little nuggets are crowd favorites because they resemble fast food nuggets. Keep in mind, I NEVER recommend eating fast food nuggets at any time but for people trying to transition themselves or their kits to healthier versions of their favorites, these are amazing.

Serve them with some mustard, sugarless barbecue sauce, or sugarless ketchup.

Give them a try and comment on how you and your family liked them. 🙂

Advanced and Core Plan

Serves 4-6

18-20 ounces organic shredded chicken (you can pre-cook organic breasts or buy organic canned chicken to have on hand

4 organic eggs

1/2 cup almond flour

2/4 cups organic shredded parmesan

1/2 teaspoon black pepper

1/2 teaspoon paprika (I liked smoked)

1/2 teaspoon granulated garlic

Preheat oven to 400 Degrees

Mix everything together and shape into tablespoon sized balls. Put on a parchment lined or greased baking sheet and press down slightly to make a nugget shape.

Lightly brush the tops with avocado oil.

Bake at 400 Degrees for 10 minutes then flip over and cook another 5 minutes or until crisp.

Kung Pao Chicken

This is a popular dish that is usually loaded with unhealthy oils and sugar but this healthier version is just as spicy and delicious. You can serve it with any stir fried vegetables you like and over cauliflower rice or mung bean noodles to keep it Advanced Plan.

Sauce

  • 1/2 cup free range chicken broth or water
  • 1/4 cup liquid aminos
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon chili garlic sauce (check ingredients)
  • 1/2 teaspoon ginger, microplanes
  • 1 tablespoon monk fruit or erythritol sweetener 

Chicken Stir Fry

  • 2 tablespoons coconut oil for stir frying 
  • 1 1/2 pounds free range, organic chicken thigh meat, cut into 1 inch pieces
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 3 dried thai red chiles
  • 1/4 cup peanuts or cashews

Whisk the sauce ingredients together in a small bowl, and set it aside.

Heat coconut oil in a large non-toxic skillet or griddle to medium/high heat. Add the chicken, and let cook for about 3 minutes on each side until browned.

Add the bell pepper, onion, peanuts and dried Thai chiles in with the chicken and cook for a few more minutes until the chicken is cooked through and the bell peppers and onions are slightly tender. Pour in the sauce and stir together.   Simmer for a few minutes to let the sauce caramelize and thicken.

Stir fry any other veggies you like to serve with the Kung Pao Chicken

Remove from heat and serve on top of mung bean noodles or cauliflower rice if desired.

Moroccan Kefta

This is an easy, flavorful dish that is popular street food in Morocco.  Served with spicy harissa, it is a unique dish that can be served with almost any side.  You can also form the meat around skewers for a kebab-type option.

  • 1/2 lb grass fed ground beef
  • 1/2 lb ground lamb
  • Juice of 1/2 lemon
  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 8 pitted green olives
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 tablespoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • Harissa,  for serving (check label)

Place beef, lamb and lemon juice in a large bowl. Combine (don’t over mix). Marinate in the refrigerator for 30 min to 1 hour.

Place onion, garlic and olives in a food processor and pulse until coarsely chopped. Add to the marinated meat along with parsley, salt and pepper. Gently combine until evenly incorporated.

Oven option: Preheat broiler with rack at upper third of oven. Line a large rimmed baking sheet with parchment and set a wire rack on it.Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 1/4 inch thick. Place on the wire rack. Broil the patties until brown and cooked through, about 8 to 10 minutes.

Grill option:  preheat grill and heat to high.  Grill patties about 3-4 min per side.  

Serve with harissa, if desired.  This is the brand I use. https://amzn.to/3r5k85l 

Chickpea, Avocado & Feta Salad – Cooking Video

This is an easy, healthy, protein and healthy fat packed recipe. It can be used as a main dish or as a side.

Ingredients:

2 cups chickpeas (cooked, drained and rinsed) or canned

1/2 cucumber, diced

4 stalks green onion, chopped or 1/4 cup red onion, chopped

1/4 cup fresh parsley or 1 tablespoon dried parsley

1 lime, juiced

1/4 cup organic feta cheese, crumbled

1 avocado, diced

1 1/2 tablespoons Extra Virgin Olive Oil

Sea Salt and Black Pepper to taste

Directions:

Combine all ingredients together in a mixing bowl. If you are making it ahead, don’t add the avocado until ready to serve.

Asian Style Beef & Noodles

This is a restaurant inspired dish that is as beautiful as it is tasty and nutritious. It can be eaten hot or cold so can be great to take to lunch the next day.

For the grass-fed steak:

¼ cup toasted sesame oil

3 tablespoons liquid aminos

1 teaspoon fish sauce

2 inches ginger, peeled and grated

3 large cloves garlic, grated or pasted

1 tablespoon chili paste (sambal olek)

2 pounds grass-fed skirt steak

For the Sauce:

1 package of mung bean (glass) noodles

1 tablespoon chili paste (Sambal Olek)

2 tablespoons rice wine vinegar

2 tablespoons toasted sesame oil

2 tablespoons smooth almond or peanut butter

2 tablespoons sesame seeds, preferably toasted 

3 cloves garlic, grated or finely chopped

2 inches ginger root, peeled and grated

For the Veggies:

Steam broccoli, bok choy, celery, onions, or any combination.  

Top with:

½ cup dry-roasted peanuts, finely chopped or more sesame seeds

½ seedless cucumber, cut into matchsticks

Optional:  grilled green onions

Whisk up marinade ingredients, add steak and refrigerate at least 30 minutes or overnight.  For a very tender steak, use a Jaccard tenderizing tool before marinating the steaks.  (You can order one here:  https://amzn.to/38bx6WK)

Heat cast-iron griddle or skillet, or outdoor grill to medium-high. Cook the steaks about 4 minutes on each side or until crispy at edges and caramelized. Let stand a few minutes then slice against the grain.

Cook the mung bean noodles.  Bring a pot of water to a boil and remove from heat.  Add the noodles and let sit in the hot water for 5 minutes then drain.  

Whisk the sauce ingredients together.  

Put noodles in a bowl and stir in the desired amount of sauce.  Assemble the rest of the ingredients on top.