The following all sliced into thin strips: 1 small yellow onion 1 small red bell pepper, 1 small green bell pepper, 1 small zucchini, a handful of fresh mushrooms
For the Rosemary Balsamic Glaze:
1/4 cup dark balsamic vinegar
2 tablespoons red wine
1 tablespoon liquid stevia
1 clove garlic
2 sprigs fresh rosemary
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
1/2 teaspoon arrowroot dissolved in ¼ cup beef or chicken broth
First get the rosemary balsamic glaze going while you prepare the steak and veggies: Place all the ingredients in a small and bring it to a boil over medium-high heat for 2 minutes. Reduce the heat and simmer for about 10 minutes. Discard the sprigs of rosemary. Stir in the cornstarch/beef broth mixture and stir until the sauce is thickened, about a minute.
While the glaze is simmering, cook the vegetables in a skillet with a little olive oil, salt and pepper until crisp-tender.
Lay the sirloin slices on a cutting board and lightly rub all sides with olive oil. Sprinkle with some salt, pepper and rosemary. Divide the veggie slices among the steak strips, lining them up vertically on one end of each steak. Start with that end and roll the steaks, securing them with a toothpick.
Cook the steaks on a grill or in a frying pan for those nice grill marks)for about 2 minutes on each side or according to desired doneness. Serve immediately drizzled with the rosemary balsamic glaze.
One of my most favourite dishes which I eat with Cauliflower Rice or Miracle noodles, as you wish.
12 medium sized green prawns peeled & deveined but with the tails left on
1 tbsp extra-virgin olive oil or coconut oil
1 tbsp red curry paste
1 medium onion chopped
1 tsp ginger finely chopped
½ cup coconut milk
8 green beans chopped
8 mushrooms sliced
½ small red capsicum sliced thinly
2 tsp fish sauce
1 tbsp lime juice
¼ cup fresh coriander
¼ tsp stevia powder optional
6 basil leaves for garnish
Heat olive oil in a frying pan over a high heat. Add green prawns, ginger, onion and cook for 2-3 minutes or until cooked through and set aside.
Reduce the heat to medium. To a saucepan add red curry paste, coconut milk, fresh lime juice, stevia, fish sauce, green beans, mushrooms, capsicum and cook for 5 minutes. Add prawns, stir until reheated. Add a little water if more liquid is preferred. Remove from heat and stir in fresh coriander leaves. Ladle into bowls and garnish with basil leaves.
Add the shrimp, fennel, garlic, onion, and lemon juice in a non-stick sauté pan until the shrimp is cooked. Add the remaining ingredients and simmer on low until heated through. Counts as: 1 protein serving, 1 vegetable serving
¼ cup tarragon and garlic infusion (made with fresh ingredients and mix up with a little coconut oil)
¼ cup chicken broth or water
2 tablespoons lemon juice
½ teaspoon fresh chopped tarragon
1 tablespoon chopped onion
1 clove garlic minced
Dash of mustard powder
Salt and pepper to taste
Heat the chicken broth, vinegar, garlic, and onion in a small saucepan or frying pan. Add chicken and sauté for about 10 minutes or until chicken is completely cooked and liquid is reduced. Deglaze the pan periodically with a little water to create a sauce.
Combine ground chicken, diced apple, and dry spices in a small bowl. Add in the minced onion and apple juice and mix thoroughly. Form into 2-3 round patties and fry in chicken broth until fully cooked and lightly brown. Deglaze periodically with a little water to intensify the flavors and keep the patties moist.
Makes 1 serving (1 protein, 1 fruit, 1 Melba toast)
¼ teaspoon curry powder or to taste Dash of garlic powder
Dash of onion powder
Dash of cayenne pepper
Dash of cinnamon
Dash of turmeric
Stevia to taste
In small saucepan lightly sauté chicken in lemon juice until lightly brown, add ¼ cup water and spices. Stir well and simmer over low heat until liquid reduces to form a sauce and chicken is cooked well. Add water as needed to create the consistency you want. Chill, add chopped apple and celery or omit the celery and serve over a green salad.
Put on a pot of water so it will be boiling by the time you are ready to cook them.
Prepare your mise en place of the listed ingredients.
Heat up a 14-inch non-stick saute pan add 1 tsp extra coconu oil. Saute the meat until it starts browning on both sides then add the onion saute until softened. Add the garlic and ginger and stir in the sesame seeds. Add the chicken broth and soy sauce bring it up to a high simmer and add the prepped Magic Noodles as described below. Sprinkle with chili flake and stir some more. Ad entire mixture to bowl and serve hot.
Prep the Magic Noodles (boil for 1 minute, then drained, rinsed and pat dry)
1/2 cup chopped fresh spearmint (or 2 tablespoons dried spearmint)
1 Marinate the chicken: Place chicken pieces in a bowl after removing skin. Mix vinegar with oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.
2 Make honey spearmint glaze: In a small bowl mix honey, spearmint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
3 Grill the chicken: Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill. Cook for approximately 25-40 minutes, covered, turning every 7 or 8 minutes.
4 Baste with the glaze: For the last 5-10 minutes of cooking, baste all sides with the honey spearmint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast
Note that although the breast pieces are bigger, they may finish cooking earlier than thighs.