One part of my new years resolution was trying at least one new recipe each week. I am actually quite proud of myself for trying not one, but multiple new recipes, including multiple new recipes in single days. As a mom of twin 3 year olds, and a 5 month old, I would be lying if I said that I didn’t feel a little bit like super mom.
However, planning ahead, writing a grocery list, and purposely picking recipes and foods that are easy to prepare, makes the endeavor a lot easier. The best part is that even though I’m still not getting as much exercise as I need to be, I erased my bad week from a couple weeks ago, and as of this morning, am back in the 180s for the first time since I gave birth to Mason. YES!!!!!!!!!!!!!!!!!!!!!
Here is my favorite recipe from this past week, courtesy of what is quickly becoming one of my favorite cookbooks, Practical Paleo, by Diane Sanfilippo, BS, NC (www.balancedbites.com).
BEEF & MIXED VEGGIE STIR FRY
- 1 lb skirt steak
- 2 tbsp cocunut oil
- 1 cup red onion, julienned
- 1 cup broccoli, chopped
- 1 cup bell peppers, julienned
- 1 cup string beans, ends trimmed (I used 1 cup asparagus instead, and you can use any 4 cups of veggies that you choose)
- 1 tbsp sesame seeds, raw or toasted
- 2 tbsp green onions/scallions, chopped
- 1/4 cup water chestnuts, sliced
For the sauce:
- 2 tbsp coconut aminos
- 2 tbsp warm water
- 2 cloves garlic, finely chopped or grated
- 1/4-1/2 tsp ginger, finely chopped or grated
“Spread the skirt steak across a large cutting board, and cut into sections that are approximately 4 inches long, cutting with the grain of the meat. Next, cut against the grain to slice each section into 1/4 inch strips.
Over medium-high heat, let the skillet get hot and melt the coconut oil” (I used my super amazing wok my husband bought me, and highly recommend it for anyone who loves making stir fry). “Place the steak in the skillet and allow it to brown on both sides, approximately 1-2 minutes per side. Remove the steak form the skillet and set aside.
Place the red onion, broccoli, sting beans, and bell peppers (or whatever vegetables you choose) in the pan. Cook for about 5 minutes or until fork-tender.
While the vegetables cook, combine the sauce ingredients and mix well.
Add the meat back into the pan, followed by the sauce, and heat through for about 2 minutes.
Plate the stir fry, and top with sesame seeds, green onions, and water chestnuts.”
This took almost no time to make, and I also cut up extra veggies so that I could have them ready for more stir fry later in the week. Most importantly, it was incredibly delicious. I have yet to find a recipe in this book that I don’t enjoy. I have to fight myself to keep from getting seconds and thirds, but knowing I get to eat leftovers is a great consolation prize.