Happy Friday, Friends! This yummy spin on Korean beef is well worth making. I’ve enjoyed every single bite this week.
To make 4 servings:
🥄 1 lb extra lean ground beef
🥄 1 tbsp garlic-ginger paste
🥄 1/4c surkin gold or other brown sugar type sweetener
🥄 1/4c soy sauce
🥄 2 tsp sambal oelek, or other hot sauce
Pan fry the ground beef and drain. Return to pan, and add remaining ingredients. Stir through over low heat.
Serve over brown rice and top with diced green onion and sesame seeds.
Make Ahead
Salmon Salad
Salmon salad coming at you today. Necessity is the mother of all invention!
🥄 cooked salmon (I used about 75g)
🥄 2 tbsp light mayo
🥄 1/4 c finely diced red pepper
🥄 1 sliced green onion
🥄 2 tbsp chopped parsley
🥄 juice of 1/2 lemon
🥄 1 rib celery, thinly sliced
🥄 salt & pepper
I mixed these ingredients gently together in a bowl and then served over a bed of romaine. Ideally I would have liked to have had some dill…but parsley worked surprisingly well!
Burgers
Just a friendly reminder that eating healthy doesn’t mean eating boring. Burgers are 100% part of my rotation! Here’s how to keep it healthy!
➡️ start with extra lean ground beef
➡️ use a reasonable amount of cheese and skip the bacon
➡️ eat it on a sprouted grain or whole grain bun
➡️ swap your side from chips/fries to freshly cut veggies
And there you have it. Burger goodness, just in time for warm weather!
I had lots of cut up veggie sticks with my burger, but I ate those before I got to take this picture! 😕 sometimes a girl’s got to do what a girl’s got to do!
Turkey, Quinoa & Brussel Sprouts
I’ve been eating this yummy mix all week for my lunches and I’m actually sad today is the last day I had these prepped for! The bowl for of goodness will keep you full for hours.
To make 4 servings:
1️⃣ Pan fry 1 1/2 lb ground turkey. Drain and set aside.
2️⃣ Cook quinoa per package directions – 1 1/2c prepared
3️⃣ Saturday together in 1/4c olive oil:
🥄 3 c Brussels sprouts (halved or quartered)
🥄 2 diced red onions
🥄 3 c brown mushrooms
Until well softened
4️⃣ Add the quinoa and turkey to the frying pan. Stir through and add salt, pepper, thyme and rosemary to taste.
Chicken & Broccoli Pesto
This is an unusual combo but nonetheless one of my favourites, originally inspired by the lifting goddess @built_by_balance.
It’s freezer friendly, perfect to cook in a batch and oh so satisfying!
Per serving:
🥄 2 tbsp pesto
🥄 1 grilled chicken breast, diced
🥄 1 c broccoli, blanched
🥄 1/2 c brown rice
Mix it up and you’re good to go!
Jalapeño Chicken & Rice Stuffed Peppers
Jalapeño Chicken & Rice Stuffed Peppers
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Cook 4 chicken breasts in stock in the crockpot. Remove and shred with two forks.
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Cook 1 1/2c brown rice per package directions.
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Dice 4 jalapeño peppers (remove the seeds and membranes!) then gently sauté over medium to low heat to soften. .
Mix together 1 cup cream cheese, shredded chicken, brown rice, jalapeños, and 1 cup sugar free barbecue sauce.
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Remove the tops, seeds and membranes from 8 bell peppers, and stuff with the chicken & brown rice mixture. Cover the tops of the peppers with foil.
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Bake in the oven at 350 for 35 minutes, or until the peppers are softened. Remove foil for the last 5 minutes of baking to crisp the top. Serves 4.
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Meal prep: complete all steps up to stuffing the peppers ahead of time. Store prepared mixture in fridge or freezer.
Steak Flatbread
Basic? ✅
Still totally delicious? ✅✅
Just because you’ve only got 5 minutes to prep your dinner doesn’t mean you should settle for something that isn’t both healthy and delicious!
Spread some @thelaughingcowusaspicy cheese on a flat bread then top with sirloin (pre-cooked and sliced from the freezer), red onion, banana peppers, cheddar and a little BBQ sauce. Yum!
Buffalo Chicken & Chic Pea Salad
Buffalo Chicken & Chickpea Salad with Blue Cheese Dressing. If you love Buffalo everything, this amazing bowl is for you!
To make: Cook a chicken breast in your slow cookers shred with two forks and toss with buffalo sauce. Open a can of chickpeas, drain, rise and toss with buffalo sauce. Roast the chick peas either in your airfyer or in the oven until they are crispy (mine took 20 minutes in the airfryer). To make the dressing stir together 1/4c crumbled blue cheese, 1/4c plain Greek yogourt, the juice of half a lemon and a splash of almond milk. Toss some store bought kale slaw with the dressing, top with your buffalo chicken and roasted chickpeas. You’ll be in heaven!
Do you agree that Buffalo Sauce anything is great?
Sweet Potato Nachos
So, you know everyone’s always waiting for #TacoTuesday? Why aren’t we all just celebrating #𝐍𝐚𝐜𝐡𝐨𝐍𝐢𝐠𝐡𝐭 every night? Seriously…it’s barely a hashtag!
These nachos were totally drool worthy! 🤤
Slice your sweet potato about 1/4-inch thick and space out on a cooling rack set on a cookie sheet. Roast in the oven at 425 for about 30 minutes.
Pan fry extra lean ground beef with garlic powder, onion powder and paprika. Drain any excess fat.
Make your guac: mash an avocado then add the juice of 1 freshly squeezed lime & 1/2 tsp salt. If you want to be fancy add some finely diced red onion & cilantro.
Assembly: top your roasted sweet potato with the ground beef and plain Greek yogourt. Top again with guac and salsa. Enjoy! 😋
Ice cream!
I scream, you scream…but wait…this is a 100% guilt free version! 🍦
Do you have an ice cream maker hanging out in your basement? If you do, whip this up, literally! 😂
Chill your ice cream bowl per manufacturer’s directions. Put 2 cups of Greek yogourt in a bowl, add the seeds from one scraped vanilla bean pod, some stevia-based liquid sweetener, and about 1/2 of almond milk to thin the yogourt a little bit. Add the yogourt to the ice cream maker and run the machine, again per manufacturer’s instructions.
Enjoy right away as a soft-serve consistency, or chill for about an hour longer in the freezer for a more traditional consistency. 😋
If you’re making this ahead of time, allow the frozen yogourt to soften in the fridge for about 2 hours before serving.
This also tastes great with fresh berries stirred in!