Beef & Broccoli Lo Mein

 

 

Ingredients:

1 1/2 pounds sirloin, cut into thin strips

1 tbsp oil

4 cups fresh broccoli, cut into florets

1 cup onion, cut into large pieces

 

Sauce:

1 tbsp fresh, crushed ginger root

1 garlic clove, crushed

1/4 cup beef broth

3 tbsp coconut aminos (tamari or soy sauce if you consume soy)

2 tbsp brown sugar

1 tbsp oyster sauce

 

Garnish:

1 tbsp sesame seeds

 

Directions:

Combine all SAUCE ingredients in a small bowl. Mix.

Heat oil in a large skillet or wok on high heat. Add meat and brown. Add sauce mix and stir. Add broccoli and onions. Cover with tight fitting lid and cook for 4 minutes.

Serve over grain free noodles, rice or what have you. Top with sesame seeds.

 

Baked Eggs Florentine

These are a real treat for breakfast, lunch or brunch. You can change up the veggies and cheese to make your own personal “Florentine”1/2 cup wilted, chopped spinach
4 eggs
100 grams ham, diced
30 grams feta cheese (or provolone would also be nice!)
1/4 cup diced red pepper
sea salt and pepper to taste

Preheat oven to 450 degrees.
Lightly grease a SMALL casserole dish. Sprinkle in ham, peppers and spinach. Break eggs open and place in casserole dish. Top with cheese and blackpepper. (Most likely will not need any salt)
Bake for approximately 15 minutes.

Serves 2

Nutrition Info

• Calories: 266.9
• Fat: 16.5g
• Carbohydrates: 3.4g
• Protein: 25.9g

Paleo Zucchini Bread

Ingredients

3/4 cup grated zucchini

8 eggs

1/2 cup coconut oil (melted)
1/4 cup steviva blend
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp sea salt
3/4 cup coconut flour
1 tsp baking powder
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees.
Line a medium sized loaf pan with cooking parchment and lightly oil.
Put all ingredients, except the walnuts) in a blender.
Blend until well mixed and coconut flour is no longer lumpy.
Stir in walnuts and pour into loaf pan.
Bake for 1 hour.

Serving Size: makes 15 slices; approx 1/2 inch thick

Nutritional Info

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 136.7

• Total Fat: 12.8 g
• Cholesterol: 86.8 mg
• Sodium: 122.3 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 2.7 g
• Protein: 3.6 g

Cauliflower Bread

 

INGREDIENTS

1/2 head of cauliflower (320 grams), finely grated
1 egg
1 egg white
1/4 cup mozzarella cheese, grated
sea salt
black pepper
seasonings to taste (I used a garlic spice blend with no added salt)
1/2 tsp olive oil

DIRECTIONS

Preheat oven to 350 degrees.
Line a small baking sheet with parchment and lightly grease with the olive oil.
Combine remaining ingredients in a bowl.
Spread in baking sheet about 1/2″ in thickness. Sprinkle with seasonings of choice.
Bake for 25 minutes then flip over for about another 10.
The bread should be lightly browned.

Can be used as a base for pizza toppings or cut into smaller strips and dipped into dressing, dip or marinara sauce.

Serving Size: Makes 4 servings

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 66.7

• Total Fat: 3.3 g
• Cholesterol: 50.0 mg
• Sodium: 115.3 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 2.0 g
• Protein: 6.4 g