Friday, June 1, 2012
Paleo Beef & Broccoli (Whole 30, Day 14)
Due to our mild winter, I learned that our local strawberry season was going to peak early this year. Though we usually don't go until mid to late June, this afternoon the kids, caveman, his son and I hit the fields to go picking. So yes, I definitely ate a little more fruit today than my usual. And it was so so so worth it... gorgeous weather, family bonding, and delicious fruit right off the plant.
While I might have indulged a bit in fresh berries, I did show restraint when turning them into a treat for the family. They enjoyed strawberry shortcakes made with homemade whipped cream and biscuits. While I made the latter paleo-friendly (almond flour and only 1 tbs. of raw honey for sweetness), I still only sampled the results to verify the recipe was worth sharing down the road. Incidentally, it totally is so look forward to posting it ;)
breakfast - 1/2 apple muffin with 1 tbs. almond butter, homemade juice (carrot, celery, ginger, lemon & 1/4 apple)
lunch - remaining carnitas with egg, spinach, mushroom & tomato
snack - green smoothie (1/2 frozen banana, spinach, 1/2 avocado, coconut milk)
dinner - beef & broccoli over roasted cauliflower
Since we were spending time in the strawberry fields this afternoon, I prepped tonight's dinner earlier in the day. I made Chinese Beef & Broccoli from the Eat Well, Feel Good cookbook. The recipe was pretty easy to begin with, and it helped to have the beef marinated and broccoli and shallots all chopped and ready to go.
It's the first recipe I've made from the cookbook, and was a big hit with everyone. All of the recipes are paleo, and most are Whole30 compliant to boot. Definitely a worthwhile investment!
Chinese Beef & Broccoliadapted from Eat Well, Feel Good
2 heads broccoli, cut into florets
2 tbs. olive oil
salt & pepper, to taste
2 lbs. sirloin strip, cut into thin slices
2 tbs. coconut flour
1 tbs. garlic powder
1 tsp. onion powder
1/2 tsp. cayenne pepper
3 tbs. coconut or olive oil
2 minced garlic cloves
2 shallots or one small onion, minced
1 cup low sodium beef broth
1/4 cup gluten-free tamari (use coconut aminos for true paleo/whole30)
1 tsp. arrowroot powder mixed with 2 tbs. cold water
Preheat oven to 375. Place broccoli florets on a rimmed baking sheet, drizzle with olive oil. Toss to coat and season with salt and pepper. Cook for 15-20 minutes or until starting to brown.
Meanwhile, place meat in a large ziploc bag. Add coconut flour through cayenne pepper, then seal bag. Shake to thoroughly coat meat.
Heat oil in a large skillet over medium high heat. Add one batch of meat, cooking on each side for a minute until brown. Remove to a separate plate and continue until all meat is done.
Add garlic and shallot to skillet and cook for a few minutes. Pour broth in skillet and scrape the browned bits off the bottom of the skillet. Add tamari or coconut aminos and simmer for one minute. Add arrowroot mixture and stir to thicken mixture. Add meat and broccoli to skillet and mix to combine. Taste for seasoning.