Last night I was craving beef and veggies and remembered a recipe I recently pinned to my Pinterest Ketogenic Low Carb Eating Plan board. Realizing I had most of the ingredients on hand I decided to go for it. And boy am I glad I did! The recipe was quick and easy to make in one pot. It’s super healthy too, full of antioxidant-rich veggies, garlic and ground beef for protein power.
I originally found the recipe over at BudgetBytes.com but I altered it a bit based on what I had in my fridge. I substituted a bag of coleslaw mix (which includes different types of cabbage and shredded carrots) to make it super fast and easy.
Also, I didn’t have the sriracha for heat so I left it out and added plenty of cracked black pepper. If you like spicy dishes like I do I think the sriracha would really kick it up a notch, so I’m going to buy some the next time I’m at the store. I’m also going to add in some chopped broccoli the next time I make it just because it sounds good.
I ate a huge bowl full and my craving was wholly satisfied. One of the benefits of doing intermittent fasting nearly every day is that I no longer have to count calories (though I track my macros on the MyFitnessPal app). I can eat until my hunger is satiated. And who doesn’t love that?! So, without further ado, the recipe:
Prep the sauce first. In a small bowl stir the sesame oil, soy sauce and sriracha together and set aside.
Slice the onion. Mince the cloves of garlic. Peel and finely grate the ginger.
Heat a larger pot or skillet over medium heat. Once it is heated add the cooking oil, ground beef, onion, ginger, garlic and salt and pepper. Cook until the beef is browned.
Add the bag of cole slaw mix and continue to cook and stir until the cabbage is slightly wilted, or more if that's your preference. Add the stir fry sauce and combine completely. Add a sprinkle of sesame seeds if you like and serve.
Feel free to add broccoli or any other vegetables you like.
Are you sick of eating salads for lunch in an effort to be healthier this year?
Do you long for comfort food that not only nourishes your body, but also your soul?
Then you might want to try this Delicious Detox Vegetable Soup.
There’s not much I enjoy eating more than a bowl of piping hot soup, brimming with colorful veggies in a flavorful broth. Even people who don’t normally crave soup (like I do) reach for this nourishing comfort food, especially when it’s cold outside.
So this detox vegetable soup is perfect to eat anytime. And, best of all, it’s loaded with colorful, antioxidant-rich veggies.
It even has one of my favorite healthful ingredients, apple cider vinegar. But you’ll never even know it’s there. It’ll be our little secret. 😉
You can add beans, shredded chicken or beef if you want a powerful protein boost. Or, just eat some beef jerky or, my personal favorite, a big blob of nut butter. However, even though I’m a meat-lover, I find this soup to be hearty and sustaining all on its own. So you may not find it necessary to add an extra protein source.
Just call it your meatless main dish.
Also, feel free to add extra veggies. If you have some leftover vegetables in the fridge, throw them in too. Make it your own! The more, the merrier!
Also, I like to make this in my Crock Pot. But, you can also make it in a stock pot on the stove top. It turns out great either way.
Please note that the broccoli should be added towards the last 30 minutes of cooking time to prevent over cooking.
Nobody likes soggy broccoli. Unless you do, in which case you can add your broccoli sooner.
As you can see, this isn’t rocket science friends. It’s based on your personal preference.
I tend to like my veggies more crisp tender. But if you prefer mushy, then go for it! Just keep in mind that the longer the veggies cook, the more the nutrients seep out. But I figure if we’re comparing eating smushy, mushy veggies to eating no veggies, the mushies are gonna win every time
So, here we go with the recipe. I hope you enjoy it!
Do you enjoy eating breakfast foods anytime of day?
Because I’m doing intermittent fasting (more on this in a later post), I’m often hungry for breakfast foods even if I eat my first meal of the day at 1:00 in the afternoon.
Oatmeal And The Days Of Yore
To me, oatmeal is a comfort food. I have fond memories of my mom or dad cooking a big pot of oatmeal with raisins and butter. Sometimes we would put brown sugar in it. And we always topped it with creamy milk.
When my husband and I were first married I found it interesting that he had never heard of putting milk on his oatmeal. He thought it was strange that anyone would. And I was perplexed as to why anyone wouldn’t add milk.
Ah, young love…
In my mind oatmeal goes with milk, like peanut butter goes with jelly.
Consequently, I’ve tried eating oatmeal without milk, but can’t stomach it. I have some texture issues and oatmeal without milk is one of them!
Can you say, “gloppy mush”?
But, I digress…
Oatmeal is full of fiber and healthy whole grains. If you are on a gluten-free eating plan you might be interested to know oats are gluten-free. But please be aware that you must read the side of the package to make sure the oatmeal was processed in a gluten-free facility.
Over the years I have eaten my oats with different toppings including chopped apples, pecans, walnuts, almonds, blueberries, strawberries, butter or coconut oil, raisins, or if I really want to indulge, brown sugar.
I like adding protein to my oats. This essential element satisfies even the hungriest appetite. Best of all, the added protein gives you satiety.
There are many forms of protein that make healthy additions. My wise husband likes to add a scoop of peanut butter to his. And, really, how could something as delicious as rich, creamy peanut butter not be a plus?
Nuts and seeds are a also good source of protein. Nuts have also been shown to increase longevity.
If you’re like me, you’re not fully awake and ready for the day until you’ve had your morning cup of joe.
In the past, I’d add Stevia, a splash of milk and our favorite sugar-free coffee creamer, Italian Sweet Cream, to my coffee. That was until I realized the creamer had Splenda in it. 🙁 You can check out information on the potential dangers of Splenda here.)
So, I started looking for new ways to drink my morning java that would be equally (or even more) delicious and much less harmful to my health. I wanted to make healthy coffee!
When I was researching coconut oil, I learned that some people add it to their coffee. I tried it, and liked the way it tasted, but I couldn’t get past the oily and less-than-appealing way it looked.
Then I noticed that some people mix their coffee, coconut oil and add-ins in a blender (I use my NutriBullet), so I decided to give it a try too.
Why Try This Healthy Mocha Coffee Drink?
Because it’s amazingly delicious and rivals anything you buy at the overpriced Starbucks
Because coconut oil is a rich source of saturated medium chain fatty acids, so it can help you lose weight (if that’s what you’re going for) (1).
It is quick and easy to make
It gives you a boost of energy that lasts all morning
Please note that if you’ve never eaten coconut oil you will probably want to start with 1 teaspoon and work your way up. If you’re not used to it, you might notice some mild side effects because coconut oil speeds up your metabolism. (I’ve never experienced any side effects, but want to make you aware because everyone is different) 😉