Category: Meat

Chicken Pad Thai

Advanced & Core Plan

Serves: 4 (we served a family of 5)

This is a favorite restaurant dish that is typically loaded up with sugar and starchy noodles.  Here is an advanced plan version using zucchini sliced and cut into strips for “noodles”.

Although it looks like a lot of ingredients and steps, it if very easy.  The ingredients are all “staple” items you should have on hand.  The stir fry portion is very quick and easy and the sauce just requires adding and stirring.  This one is worth it and is great for leftovers.

 
Zucchini Ribbons
Slice zucchini longways with a mandolin or thin slicer.  Stack 2-3 strips at a time and slice into “ribbons”.  Put in a bowl and set aside.  (NOTE:  save the end pieces that couldn’t be sliced for another use)

 

 

Peanut Sauce
3 garlic cloves, grated
2 inches fresh ginger, grated
1-2 teaspoons Asian fish sauce (check ingredients – look for ones made with anchovies)
1 tablespoon extra virgin olive oil
3/4 cup organic peanut butter OR freshly ground roasted peanuts
1/2 cup liquid aminos or tamari
3 tablespoons brown rice vinegar
1/2 to 1 cup whole coconut milk
Optional:
1/4 cup fresh lime juice or 2-3 kaffir lime leaves (to be discarded before serving)

Mix all ingredients except stock/coconut milk and transfer to a saucepan. Gradually mix in coconut milk, whisking thoroughly.  Heat on low-medium until warm and keep simmering, stirring frequently.

NOTE:  For a peanut soup, the mixture can be thinned with more coconut milk or a little organic chicken stock.

Chicken & Vegetable Mixture

1 tablespoon coconut oil
1 pound organic chicken, cut into chunks
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/4 cup liquid aminos or tamari
3 large eggs, lightly beaten
1/4 cup unsalted roasted peanuts, coarsely chopped
1 organic red bell pepper cut into strips
1 head broccoli florets, chopped

Optional:

handful fresh cilantro
Lime wedges for garnish
3 green onions, thinly sliced
6 ounces fresh bean sprouts (about 2 cups), rinsed and drained
Substitute any vegetables you want instead of the broccoli

PAD THAI PREPARATION

In a large non-toxic skillet, heat oil over high heat until hot but not smoking. Add chicken, garlic powder, and crushed red pepper; cook, without stirring for 3-5 minutes or until underside of chicken is browned.  Stir and continue cooking until chicken is almost done. Move chicken to the edge of the pan and add the eggs and cook, stirring, until just set, about 20 seconds. Add broccoli and red peppers, cover and let vegetables cook.  Keep warm.

Pour the peanut sauce over the zucchini ribbons.  (this can be a meal on it’s own)  Add the zucchini/peanut mixture to the pan with the chicken and vegetables and serve immediately.  Garnish as desired.  

 

Kimberly RobertoLeave a comment

Grass Fed Beef Jerky

Here is a terrific snack idea that is loaded with protein, easily transported, and packed with nutrition.  Keep it on hand for a quick energy boost.

This doesn’t stay around long so make an extra big batch!

 

  • 1 1/2 pounds grass fed beef (round steak, or sirloin steak works great)
  • 1/4 cup liquid aminos or tamari
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper or crushed red pepper (if you like it spicy)
  • Optional spices:  Italian Seasoning, cayenne pepper, dried mustard
  1. Trim and discard all fat from meat. Cut meat into thin strips. (TIP:  put the meat in the freezer for 20-30 minutes which makes it easier to slice thinly).   In a large bowl, combine the remaining ingredients; add meat and toss to coat.  Cover and refrigerate for 8 hours or overnight.
  2. OVEN METHOD:  Place wire racks on foil-lined baking sheets. Drain and discard marinade. Place meat strips 1/4 in. apart on racks. Bake, uncovered, at 200 degrees F for 6-7 hours or until meat is dry and leathery. (TIP:  Put it in right before you go to bed and turn it off when you wake up.)   Remove from the oven; cool completely. Refrigerate or freeze in an airtight container.
  3. DEHYDRATOR METHOD (PREFERRED):  Place meat strips 1/4 in. apart on dehydrator trays.  Dehydrate at 155 degrees for 6-8 hours or until meat is dry and leathery.  Remove from dehydrator and store in an airtight container.

Kimberly RobertoLeave a comment

Homemade Enchiladas

I had an idea to make the kids beef enchiladas today but know I’d be in trouble if I went to get enchilada sauce because they would contain sugar, damaged fats, or additives.  So, I decided to just make my own.  To my surprise, with just a few ingredients, I had what I thought was a good sauce for my enchiladas.  It was a family hit for sure.  (you’ll notice that my picture is only of half of the tray because the first half disappeared before I could get a shot)

CORE PLAN
Serves 4-6

Enchilada Sauce:

2 tablespoons avocado oil
1/4 cup chili powder
1 1/2 cups organic chicken stock
6 ounces organic tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon sea salt

Directions

In a medium saucepan heat oiland chili powder for about 30 seconds. Add remaining ingredients. Bring to a boil, reduce heat to low and cook for 10-15 minutes. Adjust the seasonings as desired.

Enchiladas:

2 pounds grass-fed ground beef
1 cup chopped onion
1 clove garlic, minced or pressed
1 (7 ounce) can diced green chile peppers
1 teaspoon cumin
1/2 teaspoon sea salt
1/2 cup organic (sugar free) salsa or 2 tablespoons tomato paste + 2 tablespoons water
2 teaspoons chili powder
1 cup chopped black olives, drained and divided
2 cups organic shredded Cheddar cheese
1 package sprouted grain tortillas

Optional Toppings:
1/2 cup sour cream
1/3 cup chopped green onion
1 avocado, chopped.

Directions

Preheat oven to 350 degrees F
Spread a thin layer of the enchilada sauce into a 13×9 baking dish
In a skillet over medium heat, saute ground beef, onions, garlic, salt, cumin, olives, and green chile peppers.   Continue cooking until the meat is no longer pink. Pour in the salsa or tomato sauce and chili powder. Mix thoroughly and heat through.
Spoon a little of the meat mixture into a sprouted grain tortilla.  Roll the tortilla up and place in the prepared casserole dish (seam down). Repeat for the remaining tortillas using up all of the meat mixture.   You may have some left which you can save for a taco salad
Pour the rest of the enchilada sauce over the top of the enchiladas, sprinkle with remaining olives and top with cheese .
Bake 30 minutes in the preheated oven, or until hot and bubbly.
Top with organic sour cream, green onions, and chopped avocado.

Kimberly RobertoLeave a comment

Swedish Meatballs (Breadless)

This is a recipe that I remember all the way back to my kid years.  These are great for kids and for a crowd.  They are also a terrific make-ahead meal – the taste great reheated and even frozen for later use.  Make a double batch and freeze half.  (NOTE:  to freeze, line a large ziploc bag with parchment paper and place meatballs inside.  To re-heat, let thaw slightly and transfer to a skillet to reheat.  You can add additional organic stock if it is not “saucy” enough or to keep the meatballs from drying out.)

2 pounds grass fed ground beef
1 organic egg + 1 organic egg yolk
1/4 cup almond meal
1 teaspoon dried parsley
1/4 large onion, grated
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp fresh ground nutmeg (hint:  keep them in the freezer and grate them with a microplane)

Mix all ingredients well and shape into 1″ balls.  Fry in batches (don’t crowd the pan) in a non-toxic skillet until almost cooked through.  After all batches are browned, transfer them all back into the skillet.  Add 1 cup (or more if desired) of organic chicken broth.   Finish cooking and serve warm.

Kimberly RobertoLeave a comment

Oven Baked Pesto Chicken

photo by Kimberly Roberto

This is a recipe I have been making since my early married life.  It was one that was quick and easy, yet has tremendous flavor.  It is great for the whole family but also has an elegant flair that can be used for dinner parties.   Surely one of my favorites.

 

1 pound organic chicken breasts
1-2 tablespoons of pesto sauce per breast (homemade (see below) or storebought but check ingredients!!! Look for olive oil NOT damaged oils)
4 roma tomatoes, sliced
sea salt and ground black pepper
shaved parmesan cheese, optional
sliced black olives, optional

Preheat oven to 350 degrees.

Trim any excess fat from the chicken and place between pieces of parchment paper.  Pound chicken to even thickness (approximately 1/2 inch) with a meat mallet.  Sprinkle both sides with salt and pepper and transfer to a baking dish.  (General cooking hint:  you want the chicken to fit snugly for best cooking – you do not want a lot of extra space in the pan)

Spread pesto sauce over the top of the chicken breasts and cook for about 20 minutes than add the sliced tomatoes and parmesan cheese if desired.  Continue cooking until chicken is cooked through (about 15-20 additional minutes).  Add slices olives as garnish if desired, and serve.

Pesto Sauce

3 cups fresh basil
1 cup extra virgin olive oil
2 tablespoons garlic, minced
1/2 cup  pine nuts or walnuts ground fine
2/3 cup grated parmesan
1/2 teaspoon chili powder, optional

Place the basil in a blender.  Pour in about 1 tablespoon of the olive oil, and blend the basil into a paste.  Gradually add pine nuts or walnuts, cheese, garlic, chili powder, if desired, and drizzle in remaining oil.  Continue to blend until smooth.
Extra pesto sauce can be used on eggs, on cauliflower or other steamed vegetables, over spiral sliced zucchini, or as a dip.  Extra can also be frozen in ice cube trays for use later.

Kimberly RobertoLeave a comment

Grass Fed NY Strip with Chimichurri Sauce

When you are switching from conventional beef to grass-fed beef, there are a couple of cooking secrets you need to know.  Since grass-fed beef is much lower in total fat, it can become tough if not cooked properly.

Here are the basic tricks:

  • Never over-cook!  Grass fed beef is best cooked to medium-rare to medium.
  • Use a tenderizing tool like the Jaccard Tenderizer.  This does wonders for tenderizing grass fed steaks.
  • Marinate the beef for at least 30 minutes with olive oil, lemon juice or apple cider vinegar, salt, pepper, and spices.
  • Cook on high only to sear then cook on low-med heat.  Never cook on high heat.
  • Never cut or puncture the beef while cooking – it lets all of the juices run out.

For the steaks, follow the above steps and cook to desired doneness.  Let the steaks sit for about 5 minutes before serving to seal in the juices.  Serve with Chimichurri Sauce (recipe in the Maximized Living Nutrition Plans book)

Kimberly RobertoLeave a comment