Beef

Broccoli-Beef Lunch or Dinner, easy to prepare, healthy to eat

Broccoli Beef

Posted on May 20, 2020 in Beef, Lunch/Dinner

“Broccoli Beef”

This all-time favorite Asian special will delight both family and friends for any occasion.

Ingredients: (serves 4)

2 lbs. organic flank steak, sliced into 1 inch chunks
2/3 cups coconut aminos
1 cup organic beef broth
1 tsp. freshly grated, organic ginger
3-4 garlic cloves, minced
1/2 tsp. red pepper flakes
1 head organic broccoli
1 small, organic red pepper, sliced
1 medium, organic carrot, slivered

GARNISH: sesame seeds and/or sliced scallions

Turn slow cooker to low; once heated, add the steak
Wash the broccoli and chop into florets
Sliced the red pepper into ½ inch pieces and sliver the carrots into ½ inch pieces
Add peppers & carrots on top of meat in slow cooker but do not stir; cook for 1 hour
To thicken sauce…make an arrowroot slurry as follows:
Mix 1 Tbsp. arrowroot flour with 2 Tbsp. chilled water and add to beef mixture at the
end of the hour of cooking & mix together

Serve alone or over riced cauliflower…garnish with sesame seeds & scallions

YOUR HEALTH PLATE COACH – Rita

omelet, beef, buffalo, egg, breakfast, paleo, keto, ketogenic

Sunrise Beefy Omelet

Posted on Feb 12, 2020 in Beef, Breakfast, Eggs

“Sunrise Beefy Omelet”

Ingredients (serves 2):
• 3/4 lbs. grass-finished, clean ground beef
• Organic avocado oil
• 1/4 organic, yellow onion, finely chopped
• 1/4 organic, red bell pepper, finely chopped
• Large handful fresh, organic spinach leaves, chopped
• 2 Tbsp. organic, grated cheese, your choice
• 4 to 6 organic eggs – thoroughly beaten
• Italian parsley for garnish
• Always dare to add additional seasonings to your liking!!

Brown ground beef in ceramic or iron skillet
Drain meat and set aside
Drizzle oil in same skillet, heat to medium and add the onions, red bell pepper and spinach to skillet
Sauté until all is tender and spinach is wilted
Drain excess liquid from the pan, add beef and toss until well heated & now add eggs
Stir quickly and cover with a lid in order for top of omelet to cook to avoid having to turn it over
Once bottom of omelet is thoroughly cooked, add cheese to half of omelet, fold empty half over cheese half, slide onto plate and place in 250-degree warmed oven for 5 to 10 minutes while you clean up cooking area, giving cheese opportunity to melt
Garnish with parsley for a perfect presentation!

YOUR HEALTH PLATE COACH – Rita

steak, paleo, keto, ketogenic, healthy, dinner, lunch, simple

Beef & Pepper Skillet

Posted on Jan 22, 2020 in Beef, Lunch/Dinner

“Beef & Pepper Skillet”

Ingredients: (serves 4-6)
• 2 lbs. organic, grass-finished beef, sliced into thin strips
• 3 organic peppers, one yellow, one orange, & one red sliced into thin strips
• 1 small, organic purple onion, sliced into thin strips
• 2 Tbsp. organic avocado oil
• 1Tbsp. each paprika and ground cumin
• 1 -2 tsp. chili powder

Using a cast iron skillet, heat pan to medium with avocado oil; add beef to heated skillet and toss until cooked

Add paprika, cumin, chili powder, and peppers; continue tossing in skillet until well coated and thoroughly heated; may need to add some purified water to retain saucy consistency

Mixture may be served over chopped, fresh greens, sliced veggies, mashed cauliflower, steamed green beans, etc.

Serve with a topping of your choice: dollop of sour cream, guacamole, or a squeeze of fresh lime juice

YOUR HEALTHY PLATE COACH – Rita

chicken, turkey, steak, paleo, keto, ketogenic, healthy, dinner, lunch, simple

Warm Winter Comfort

Posted on Jan 15, 2020 in Beef, Chicken, Fowl, Lunch/Dinner, Turkey

“Warm Winter Comfort”

Ingredients: (serves 4)
• 32 oz. organic, low-sodium turkey, chicken or beef broth
• 2.5 lbs. hormone-free turkey, chicken or beef
• 5 oz. shredded organic cabbage
• 1/2 lb. organic crimini mushrooms (sliced)
• 5 oz. organic snow peas
• 1 cup red ale
• 1 tsp. organic, smoked paprika
• Red chili pepper flakes (to taste)
• 1 Tbsp. toasted sesame oil (added at end)

Pour broth into a Dutch-oven-sized pot and begin heating

Chop meat into bite-sized pieces and add to heated broth for cooking

Once meat is completely cooked through, add the red ale and continue on low heat

Add cabbage, mushrooms, snow peas, paprika, and chili pepper flakes

Just before serving, add the toasted sesame oil, mix thoroughly and serve

Garnish each bowl with some sliced green onions for a perfect presentation

YOUR HEALTHY PLATE COACH – Rita