Easy Beef And Broccoli 🥦
1 lb flank steak(455 g), sliced into thin strips
3 cloves garlic, minced
½ teaspoon grated ginger
2 tablespoons sesame oil
⅓ cup low sodium soy sauce(80 mL)
¼ cup brown sugar(55 g)
¼ cup honey(85 g)
1 cup beef broth(240 mL)
4 cups broccoli floret(700 g)
2 tablespoons cornstarch
2 tablespoons water
sesame seed, as desired
In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.
Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.
Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.
Add the broccoli florets.
In a separate bowl, combine cornstarch and water. Add to the broccoli mixture. Bring to a boil, until the sauce has thickened.
Add the beef back into the mixture, and serve over rice with sesame seeds, if desired.
Creamy Garlic Tuscan Shrimp 🍤
2 Tbsp Butter or Ghee
4 Garlic Cloves pressed
1 Cup Heavy Cream (the video says milk but I used heavy cream. Human error so I Apologize)
1 Tsp Gluten-free Flour
½ Tbsp Lemon Zest
1 Tbsp Italian Seasoning Mix
1 Tsp Chili Flakes or to taste
1 Tsp Cayenne Powder
¼ Cup Sun-dried Tomatoes Chopped
A handful of freshly chopped basil leaves picked and chopped
Sea salt and pepper, to taste
Melt butter in a large skillet or nonstick pan over medium heat. Add the garlic and cook for about 30 seconds, or until fragrant.
Meanwhile, in a bowl, whisk flour and heavy cream until well combined, then pour it into the pan.
Stir in the lemon zest, Italian seasoning, chili flakes, cayenne powder, and sun-dried tomatoes. Lower the heat and simmer for about 3-4 minutes, or until the sauce starts to thicken.
Add the shrimp and cook until becomes pink and curly. About 4-5 minutes.
Take off the heat and stir in the basil. Season with salt and pepper if needed.
Cheesy Eggplant Pizza 🍕
salt, to taste
2 cups mozzarella cheese(200 g)
1 cup cheddar cheese(100 g)
1 jar marinara sauce
½ cup Parmesan cheese(55 g)
¼ cup fresh basil(10 g)
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
Slice the eggplant into ½-inch (1 cm) pieces.
Salt the slices and leave them to “sweat” for 20 minutes then wipe them off.
Preheat oven to 350°F (180˚C).
Slather each slice with olive oil.
Bake for 25 minutes.
In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
Sprinkle mozzarella and cheddar on each slice.
Put the slices back in the oven for 1-2 minutes to melt the cheese.
Allow cooling before serving.
Fajita-Stuffed Chicken 🍗
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 oz cream cheese(110 g)
½ cup shredded cheddar cheese(50 g)
½ cup pepper jack cheese(50 g), diced
3 boneless, skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 tablespoons canola oil, for chicken
salsa, for serving
sour cream, for serving
guacamole, for serving
Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
On a cutting board, slice a pocket in the chicken horizontally.
Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
Serve with salsa, sour cream, and guacamole!