Beef & Broccoli

Beef & Broccoli

Beef & Broccoli
Course Dinner, Lunch
Servings 4

Equipment

  • 1 Skillet

Ingredients
  

  • 2 Tbsp. sesame oil
  • 5 cloves garlic minced
  • 2 Tbsp. ginger minced
  • 1 lb. of beef cut into 1” strips
  • 4 cups broccoli florets
  • 1/4 cup green onion thinly sliced
  • 1/4 cup coconut aminos
  • 1 tsp. each sea salt & pepper
  • 1 tsp. red pepper flakes

Instructions
 

  • Heat sesame oil in a skillet over high heat. Add garlic and ginger & sauté for 2 mins to infuse flavor. Add steak, stirring frequently until browned. Once steak is seared add broccoli & continue to sauté over high heat.
  • Add onion, & an extra tablespoon of oil if needed. Pour in coconut aminos and season with salt & pepper & red pepper flakes. Continue to sauté for another 2-3 minutes, until all flavors have infused.
  • Garnish with a sprinkle of sesame seeds & serve.

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Black Bean Quinoa Salad

Black Bean Quinoa Salad

Black Bean Quinoa Salad
Course Dinner, Lunch
Servings 2

Ingredients
  

Ingredients

  • 4 cups cooked quinoa add 2 bouillon cubes to the cooking water
  • 2 cups or 2 cans black beans
  • 2 ripe avocados
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh Italian parsley chopped
  • Salt and pepper to taste

Instructions
 

  • Mix all the ingredients in a large mixing bowl and serve. Top with parsley.

Notes

This salad is best served warm. Add any mixture of veggies or mushrooms. Top with chopped chicken breast for a complete meal.

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Asparagus, Avocado & Arugula Salad

Asparagus, Avocado & Arugula Salad

Asparagus, Avocado & Arugula Salad
Servings 4 people

Ingredients
  

Salad Ingredients

  • 1/2 lb. asparagus spears blanched
  • 6 cups arugula
  • 2 ripe avocados
  • 3 oz. goat or feta cheese
  • 1/4 cup toasted pine nuts

Dressing Ingredients

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tsp. grainy mustard
  • 1 Tbsp. fresh basil finely chopped
  • 1 clove garlic finely chopped

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Sriracha Shredded Chicken Tacos

Sriracha Shredded Chicken Tacos – Gluten Free

Total Time 30 minutes
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Servings 6 Tacos
Calories 128 kcal

Ingredients
  

  • 2 thinly sliced chicken breasts
  • 2 tbsp Sriracha
  • 6 corn tortillas
  • 1 cup chopped red cabbage
  • 1/2 cup chopped peppers
  • 1/4 cup feta cheese
  • 1 lime

Instructions
 

  • Preheat oven to 375 degrees.
  • Place the chicken breasts on a baking sheet and top with Sriracha. Bake for 30 minutes (or until they’re fully cooked).
  • While the chicken is baking, heat the tortillas up (optional).
  • Top each tortilla with chopped red cabbage and chopped peppers.
  • When the chicken has finished baking, shred it and place in the tortillas.
  • Top each taco with feta cheese and a drizzle of lime. Enjoy!
Keyword Gluten Free

Teriyaki Chicken Salad

Teriyaki Chicken Salad

Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course Lunch, Salad
Servings 4

Ingredients
  

  • 1 Can Stevia Sweetened Lemon Lime Soda Zevia Brand
  • ½ cup Coconut Aminos
  • ¾ cup Brown Rice Vinegar
  • 1 Medium Yellow onion Half minced, half thinly sliced
  • 4 Cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 1 packet of stevia
  • 2 pounds Chicken Thighs Skinless, Boneless
  • 2 tsp Coconut Oil
  • 1 Bunch Asparagus Cut into 1 inch segments
  • 2 tbsp Cilantro Chopped

Instructions
 

  • Combine the soda, soya sauce, vinegar, minced onion, garlic, ginger and coconut crystals in a bowl. Add chicken and turn to coat. Place in refrigerator over night.
  • Remove chicken from marinade and pat dry. Reserve 1 cup of marinade.
  • Heat one teaspoon of coconut oil in a large skillet. Add the chicken and heat on medium high, turning once for 8-10 minutes, until browned and transfer to a plate.
  • Wipe out the skillet. Heat remaining 1 teaspoon of coconut oil. Add the sliced onion and asparagus. Cook for 5 minutes until browned. Add the reserved marinate and boil until slightly reduced. Add the cilantro.
Keyword lunch salad, salad