No Beef and Broccoli

This is adapted from Happy Herbivore. Since I think it is amazing and she has blogs and books out there I wont divulge ALL her secrets. You will need to track down her "no beef broth" I followed it to a T, the recipe however I adapted a bit.

Serves 2

Ingredients:
3-5 Cremini mushrooms, coarse chopped
1.5 cups of No Beef Broth
1/2 medium onion, diced
3 cloves garlic, diced
2 TBS ketchup
1/2 tsp curry powder
1 tsp seasoned rice vinegar
1 red bell pepper sliced
1 small head broccoli, cut into florets

1/2 cup-2 cups cooked sprouted ancient grains

Method:
Use 1/2 cup broth in a skillet over medium and cook mushrooms about 5 minutes.
Remove from heat, being mindful most of the sauce should be absorbed.

Adding another 1/2 cup broth to pan, add onions and garlic, cook about 3 minutes, add broccoli and cook about 5-7 more. Stir in all remaining ingredients, including mushrooms and bring to a rapid boil to reduce the sauce. Serve over rice

I used this on the 21 day fix and counted it as 1 green, 1 yellow and 1 tsp

Thai Pork

Clean Eating Day two Dinner time! Even better part? This is totally 21 Day Fix Approved!
Thai Pork, this was pretty dang tasty

Thai Pork

* One(2 pound) boneless pork loin, fat trimmed and cut into 4 pieces
* 2 red bell peppers, cut into strips
* 1/2 cup prepared Stir Fry sauce
* 2 T rice vinegar
* 1 t red pepper flakes
* 3 cloves garlic

Garnishes
* Chopped green onions (about 1/2 cup)
* roasted chop peanuts (about 1/4 cup)
*1 lime sliced into wedges

Spray slow cooker with cooking spray. Place all ingredients except for peanut butter and garnishes in the slow cooker.
Cook on low for 8-9 hours.
Before serving, remove pork and cut up.
Toss pork back in slow cooker and coat with sauce.

Cheesy Beefy Egg Rolls - Grass fed

This was my first foray into egg rolls, and I LOVE them! They are so much fun to make and eat, and these were easily completed.

Ingredients:
Olive oil
1/2 red onion, minced
3/4 lb grass fed beef
salt and pepper to taste
1 cup (or more, snicker) grated sharp cheddar cheese
1 TBS Worcestershire
1 TBS Dijon mustard
1 TBS ketchup
12-14 egg roll wrappers, roughly
sesame seeds

Method:
Heat olive oil in a medium pan, add onion and cook until softened, then add beef. Cook until browned crumbling as you cook. Allow to cool.
Mix in a bowl with sauces and cheese.

Layer into egg rolls following the rolling directions (place egg roll with one point at you. Layer a few TBS beef just about that point. Roll bottom point up covering the filling, fold in sides and continue to roll, dampening the top just before sealing.)

Brush with a bit of olive oil and sprinkle sesame seeds on top. Bake in a 375* oven for about 20 minutes, or until beginning to brown.

Serve with Russian Dipper

Pad Thai, take one

I put take one cause I already know I have a totally different recipe I want to try at some point. Anyhow this is one of the cheaper fast ones by Campbell found here.

sauce prior to coleslaw mix and noodles

Only change I made was I used canned chicken from Costco, oh and I forgot the cilantro. Review was YUM. The sauce was on the thick side but you can customize that, and it wasn't spicy, if you wanted that. Totally a keeper though

Chili Sauce Infused Soba Noodles

I must confess my beloved Omni mentioned to me tonight that the next time we attend a potluck, I simply must make theis for all (I think he'd also like to eat it once a week, or that potluck sized bowl to himself *wink*)

Recipe was adapted from The Vegan Table

Buckwheat Soba Noodles,

1 carrot or so, cut into matchsticks
1 red bell pepper cut into thin strips
1 green onion sliced

1/3 cup soy sauce
1 TBS Sesame oil
1/2 TBS chili sauce
1/2-1 TBS seasoned Rice Vinegar

Method:
Cooked noodles according to package directions
Stir last 4 ingredients and then taste, adjust to your preference.
I then tossed the veggies into the marinade and allowed to soak for about 20 minutes.

Tossed sauce over pasta and allowed to sit another 10, then we enjoyed.

If you follow the recipe in The Vegan Table, some ingredients will change and you will want to let it marinate (whole thing) longer. We however LOVED this as I made it above.

Stir Fry

Buckwheat Soba Noodles, about 12 oz for 2+ people

**********
Cook the noodles according to package instructions

2 Cloves garlic
1 whole head of broccoli separated into florets
2 carrots sliced
1 large bell pepper or several minis, cut
1/2 onion, sliced
peas snapped in two, about a cup
******
IN a sauce pan or wok, heat a bit of soy sauce with garlic and onion, after about 3 minutes add all veggies, top pan with lid and cook until veggies are crisp tender.
Meanwhile mix list below in a small bowl, when veggies are about done, stir in and allow to simmer a few moments. Spoon over noodles and enjoy (adjust soy sauce to taste)

2 TBS ginger, minced
2 TBS seasame oil
4 TBS Rice Vinegar



+If you are P90X or an omni, you can add top sirloin sliced into 1" pieces before the vegetables+

Lemon Temph

Yes I said Temph. You meat eaters are shaking in your boots I know. I was too. That, is honesty.

However it was DELICIOUS! So stinking good I plan to serve a different recipe my omni tomorrow, and hopefully it will be equally as delicious.

Seriously, meat eater or not, try it. (unless you are allergic to soy, however I do think they have a soy free one too)

I used half the amount of Temph suggested so I kinda made my own twist

4 oz temph cut into cubes - small
3.5 tsp wheat free tamari
1 lemon zested and juiced - med/large
2 cloves garlic, minced and pressed. - large
2 tsp olive oil
additional oil for sauteing

Marinate temph for 20-30 minutes. then saute in a skillet over medium/low heat with extra oil, careful to not burn.

I served mine with lightly steamed broccoli, cauliflower and carrots and Quinoa with a little vegetable bullion mixed in.


I was so pleasantly surprised, I simply can't get over it, I have already re-heated half the leftovers and STILL good, that is important to me, something that can go from the fridge to my tummy and taste as good if not better than the original

Cancer Fighting Stir-fry

The word of the day: cruciferous. Cruciferous vegetables have significant phytochemicals that help prevent cancer.

This stir fry was a wonderful way to get some more greens into us as well.

The recipe is from "Whole Life Nutrition" with some minor adjustments by me, and is gluten free as long as you use wheat free Tamari Sauce.

Ingredients:
Sesame Oil
1/2 White onion, chopped large
2 Carrots peeled and sliced at a diagonal about 1/4 thick
2 Cloves garlic minced
about 1 -2 Tsp fresh ginger, minced
1 head of broccoli broken into florets
1 small head cauliflower, broken into florets
1-2 head Napa Cabbage chopped
1 small bundle baby bok choy, chopped
Tamari or Soy Sauce and rice vinegar (to taste)
Corn starch or Kudzu and water - to thicken

Method:
Using a wok or large skillet saute veggies in the order listed, careful not to brown. When you get to the cabbage and Bok Choy, add 1/4 cup water and use a lid to help "steam".
Add kudzu/cornstarch mixture and rice vinegar and Tamari.

I served it over purple jasmine rice, yes, purple. The co-op had it and it was pretty, so viola!

Everyone (Our niece, my husband and myself) liked it, and our niece suggested adding a bit of celery next time, for another texture/flavor.

Stir Fry

I have never made stir fry, in fact, I have hardly consumed it. My wonderful sister Tiffany made us the most delicious stir fry when she was here so I had to try my hand at it!







Ingredients: I just tossed them together with no rhyme or reason *grin*
Rice (jasmine)
Bell pepper
Onion
Mushrooms
Bean Sprouts
Snap peas

Soy sauce
Paprika
Oregano
Basil
Thyme
Parsley
Red pepper Flake
Earth Balance *optional

Method:
Cooked the rice
Cooked all the veggies with seasonings and then topped with a bit of EB and Soy sauce to create a sauce. It was a hit!