Lunch/Dinner

beef, stew, paleo, keto, healthy, dinner, lunch

Cocoa Beef

Posted on Feb 10, 2021 in Beef, Lunch/Dinner

“Cocoa Beef”

Ingredients: (serves 4)
• 2 lbs. organic chuck roast, well-trimmed and cut into small chunks

In iron skillet add 1 Tbsp. avocado oil and heat to medium; add prepared beef and thoroughly brown

Cocoa Beef Sauce
• 1 cup coconut milk
• 3 Tbsp. cocoa powder
• 1/2 tsp. red pepper flakes
• 1/2 tsp. cinnamon
• 1/2 tsp. onion powder
• 1/4 tsp. Xylitol sweetener
• 1/8 tsp. Himalayan salt

Completely mix all sauce ingredients together then pour sauce over cooked beef in skillet and heat to low boil; immediately reduce heat, cover and simmer for 45 minutes.

Serve with a side of organic, steamed, green veggies

YOUR HEALTHY PLATE COACH – Rita

Cashew Pork Stir-Fry

Posted on Jan 27, 2021 in Lunch/Dinner, Pork

“Cashew Pork Stir-Fry”

Asian dishes are time-tested, fresh, light, practical and always well-received by family & guests. So, let’s do this!

Ingredients: (serves: 4-6)

RECIPE:
2/3 cup low-sodium, organic vegetable broth
2 Tbsp. organic arrowroot
4 Tbsp. organic coconut aminos
1 lb. organic, pork tenderloin, cut into pieces
1 Tbsp. avocado oil
2 cups small, organic white mushrooms
1 cup organic, cut green onions
¼ tsp. ground, organic ginger
4 gloves garlic, minced
1 organic, orange bell pepper, cut into pieces
1/2+ cup cashews

Combine chicken broth with 1 Tbsp. arrowroot, and 3 Tbsp. coconut aminos in small bowl, set aside

Combine pork, remaining 1 Tbsp. arrowroot, and 1 remaining coconut aminos in a bowl and toss well to coat. Heat 2 tsp. oil in a large ceramic skillet over medium-high heat. Add pork, sauté 4 minutes or until browned. Remove from pan.

Add remaining oil to pan. Add mushrooms and onions, sauté 2 minutes. Stir in ginger and garlic, sauté 30 seconds. Add bell pepper to pan, sauté 1 minute. Add reserved broth mixture & pork to pan. Bring to a boil, cook 1 minute or until thick, stirring constantly. Stir in cashews. Serve over hot cauliflower rice.

YOUR HEALTH PLATE COACH – Rita

Lamb Meatballs

Posted on Jan 15, 2021 in Lamb, Lunch/Dinner

“Lamb Meatballs”

A savory main course with a cool yogurt dipping sauce will delight both your family and guests.

Ingredients: (serves 4)

Meatballs:
1-pound ground organic lamb
1 large, organic egg, lightly beaten
2 Tbsp. chopped, organic fresh parsley
1 Tbsp. chopped, organic fresh mint
2 tsp. grated, organic garlic
1/4 tsp. Himalayan salt

Place the above ingredients into a medium bowl, mix well, form into 12 meatballs
Place on parchment paper covered cooking sheet and place into oven preheated to 425°. Bake until browned and cooked through, approximately 20-25 minutes

Cool yogurt dipping sauce:
1 tsp. chopped, organic fresh dill
Zest and juice from 1/2 small, organic lemon
1/2 cup organic plain yogurt
1 tsp. chopped, organic fresh parsley
1/2 tsp. grated, organic garlic
1/4 cup organic feta cheese

Place the above ingredients into a small bowl, mix well and serve with cooked meatballs

YOUR HEALTH PLATE COACH – Rita

cauliflower, mash, breakfast, lunch, dinner

Loaded Cauliflower Mash

Posted on Jan 6, 2021 in Breakfast, Eggs, Lunch/Dinner, Pork

“Loaded Cauliflower Mash”

We all love the comfort foods, so let’s make a fluffy mash while beating the carbs for a great new dish to share using a nutritionally dense cauliflower alternative to spuds!

Ingredients: (serves 6)

RECIPE:
3 slices organic, nitrate/nitrite free bacon
1 large head organic cauliflower, cored and broken into florets
2 Tbsp. heavy, organic cream
1 Tbsp. organic butter
2/3 cup organic, shredded cheddar cheese
Organic, fresh sage leaves for garnish (or chopped fresh chives, if preferred)

Preheat over to 425 degrees. Place bacon on parchment-paper-lined baking sheet
Bake for 15-30 minutes, until desired crispness
Transfer bacon to paper towel
Reserve bacon fat and set aside

Turn oven to broil on med-high

Bring large stainless-steel pot of water to a boil. Add cauliflower and cook for 15 minutes, until fork-tender. Drain, let sit for a few minutes, then pat dry to rid of liquid

Transfer cauliflower to food processor, add cream and butter. Pulse mixture until medium smooth (the consistency of mashed potatoes)

Transfer mixture from food processor to a small casserole dish. Sprinkle cheese on top, drizzle with reserved bacon fat and broil until cheese is bubbly. Crumble bacon on top and garnish with sage leaves (or chives, if you prefer)

YOUR HEALTH PLATE COACH – Rita