Recipes – Page 16 – The Healthy Plate

Beefy Ale Stew

Posted on Mar 13, 2019 in Beef, Lunch/Dinner

“Beefy Ale Stew”

Ingredients:
• 3 Pounds trimmed boneless, chuck roast,
cut into 2-inch cubes
• 4 Medium onions, halved lengthwise and cut
crosswise into ½-inch-thick slices
• 8 Garlic gloves, sliced or minced
• 18 Ounces nut brown ale
• 1 Cup beef stock
• 1 Teaspoon freshly ground black pepper
• Himalayan salt to taste
• Spray olive oil
• 6 Thyme sprigs
• 4 Bay leaves
• 1 1/2 Tablespoon spicy mustard
• 1 1/2 Red wine vinegar
• Flat parsley leaves for garnish

Heat iron skillet over medium-high heat after spraying with oil

Add cubed chuck roast and ground pepper; brown meat 6-10 minutes

Remove beef, re-spray skillet with oil if necessary; add onions & garlic and
sauté approx. 4 minutes; add nut brown ale, scraping pan to loosen browned
bits. Bring to low boil for 2 minutes.

Add beef stock and bring to simmer

Carefully pour mixture into an electric slow cooker; add beef, thyme, bay leaves
and cover; cooking on high until boils & then reduce heat to low for 4 hours

Remove thyme sprigs and bay leaves

Stir in mustard and vinegar 15 minutes before serving

Garnish with parsley

Eggplant Omelet

Posted on Mar 6, 2019 in Breakfast, Eggs, Veggie

“Eggplant Omelet”

Spritz medium-sized ceramic pan with oil, add the onions and eggplant; sauté until all is tender; once tender add the tomatoes and seasonings until new ingredients are thoroughly heated. Add cheese. Stir, cover pan and cook until egg mixture is lightly browned on the bottom. Fold in half as seen in picture. Slice in half, distribute onto two small plates, add garnish and share with the one your love!

Ingredients (serves 2):
• Spray organic, olive or coconut oil
• 1/4 Chopped organic onion
• 1 organic, medium-sized eggplant, thin-sliced
• 6-10 tiny, organic tomatoes, sliced with whole ones for garnish
• 3 to? Free-range eggs, whisked together
• 2 Tbsp. organic grated cheese of your choice
• 1/2 tsp. organic, dried Italian seasoning or again, your choice of seasoning(s)

Morning Protein Wraps

Posted on Feb 27, 2019 in Beef, Breakfast, Eggs

“Morning Protein Wraps”

While still feeling the chill of winter hanging over us, we are going to begin today with BIG breakfast taste to move our feet (attached to our body of course) into a day of real productivity!

Ingredients: (serves 2-4)
• 1 cup left-over, cooked steak, cubed (or meat of choice)
• 1/2 cup organic, yellow bell pepper, chopped
• 1 large, organic green onion, chopped
• 2 Tbsp. canned, organic, diced, fire roasted green chilis
• 4 Tbsp. non-fat, organic, cottage cheese, well drained
• 1 tsp. Old Bay seasoning
• 12 egg whites

Spray a 11”x7 ½” glass baking dish with spray oil, set aside

In bowl, thoroughly combine steak, bell pepper, green onion, chilis, cottage cheese, and seasoning – separate into four servings

Spray 8” ceramic fry pan with spray olive oil and heat to medium heat…add three combined egg whites and cook until ready to turn over and finish cooking second side; slide onto a plate. REPEAT: three more times until you have four egg-white flats.

Fill half of each egg-white flat with one serving of steak mixture and fold egg flat in half…place into baking dish…see picture

Cover and bake in pre-heated oven at 300 degrees until heated to serving temperature

Add your favorite low-sodium salsa drizzled over the wraps for a hearty morning meal!

Meatball Soup

Posted on Feb 20, 2019 in Beef, Lunch/Dinner, Pork

“Meatball Soup”

On a day to day basis, sometimes we only focus on the work involved instead of the rewards…a longevity with the ability to be active, vibrant, joyfully expressive and just loving life! What we are doing for ourselves today truly dictates our future well-being. Feeding every cell in your body with nutritious, quality, living nutrients strengthens your immune efficiency and organ vitality! Yeah baby…that’s what we’re looking for!

Ingredients for soup stock: (serves 4-6)
• 1/2 cup organic, diced sweet onion
• 1 cup organic, broccoli slaw
• 1 cup organic, shredded cabbage
• 1/4 cup organic, chopped fresh parsley
• 28 oz. jar/can low-sodium diced tomatoes
• 32 oz. organic, low-sodium veggie stock
Seasonings: 2-4 gloves garlic, minced;1/2 tsp. dried sage; 1/2 tsp. dried thyme

Ingredients for meatballs:
• 1/2 lb. organic, grass-finished ground beef
• 1/2 lb. organic, grass-finished ground pork
• 1/4 cup organic shredded Parmesancheese
• 1 large egg, lightly beaten
• 2 Tbsp. ground flax seed
Seasonings: 1 Tbsp. dried Italian seasoning, 1 tsp. minced garlic, ½ tsp. onion powder

Pour the veggie stock into a large pot and mix in the diced tomatoes, onions and seasonings…now heat the mixture to a very low boil

While soup stock mixture is heating, mix all the ingredients for the meatballs until well blended

Roll the meatball mixture into approximately 20 small balls (heaping teaspoon sized)
Be sure each meatball is rolled tight so it does not fall apart in the stock

Now, carefully place each meatball into the heated soup stock and cook on very, low boil until the meat balls are cooked through; it takes about 15-20 minutes; add remaining ingredients about 5-10 minutes before serving