Would you believe that on a diet and journey to become healthy, that this is a freaking meal I can have? The only problem is controlling your portions. If you do this will cost you around 400 calories (cost me 700 because I went back for seconds. Please note that I used minimally processed, fresh and organic ingredients right down to the beef. I choose what I put in my meal based on nutritional value and health benefits.
-1.30 lbs. cubed bottom round steak or any other cut of beef on sale (natural antibiotic free kind)
-1/4 a medium onion (a very good source of vitamin C, B6, biotin, chromium, calcium and dietary fibre. In addition, they contain good amounts of folic acid and vitamin B1 and K)
-1/2 a cup green onion (I love this stuff)
- 2 stalks celery chopped (fresh from my garden and beneficial because it is a natural diuretic, cleanser, and lowers blood pressure)
-parsley (high in vitamin C, K and A, lowers blood sugar, is an antioxidant, helps with cholesterol, prevents constipation and the list goes on)
-red chard (organic and fresh from my garden)
-frozen organic spinach
-organic dried herb mix of oregano, basil and rosemary
-2 tbsp. organic tomato paste
-3 tbsp. extra virgin olive oil
-Veggie bouillon cube (with sea salt)
-Two small tomatoes chopped in large chunks
Heat a traditional metal pan add oil (like grandma would do, all these non-stick chemicals is for the birds plus the good stuff that sticks to the plan make a good base when water is added) add cubed beef. Brown then shortly add onions and tomatoes. Reduce heat and add tomato paste, herb mix, bouillon cube, salt/pepper to taste and 1 cup water allow to cook to thicker consistency. Add spinach and mix well. Add celery, fresh chard, green onion, and parsley toward end I wanted it to be fairly fresh and the celery with a SMALL bit of crunch.
-4 cups water
-veggie bouillon cube
-1 cup organic lentil (I used wholefood brand)
-fresh basil three leaves (from my garden)
-fresh oregano three leaves (from my garden)
-fresh rosemary (from my garden)
-fresh sage 1 leaf (bought fresh a month ago for Thanksgiving but because a little goes a long way and is too strong for most dishes so to avoid waste I froze.
Boil water, add lentils, add bouillon cubes allow to simmer for 15 minutes (may need to add more water). Shred herbs and toss in cook additional 10 minutes or so.
Jasmine Coconut Rice
-4 cups water
-3 ¾ cups rice
-dash of salt
-1 tbsp. coconut oil
My family cooks white rice on the stove which is a skill that took me years to master since I started cooking family meals in Jr. High School. We usually use two tbsp. butter or oil to the mix and even a small onion depending on what it is to be paired with. So when I cook my rice in the rice cooker--- I never use that instant stuff, it just does not compare- I add water, set to cook, add coconut oil, a few sprinkles of Himalayan salt and allow to get hot. Then I add the Jasmine Rice.
-1 ½ peas
-enough water to cover
-dash of salt (Himalayan)
Boil all together until warm
Baked Sweet Plantains (If you have additional calories to burn)
-1 or 2 chopped plantains
Slice and lay on foiled baking sheet. Drizzle with honey and bake until golden brown.
I make up nearly all my family meals and I think this is pretty much what I did. I have to make a second time to know for sure. HA!