This red-meat stew is packed with rich, savory flavors that work as lunch or dinner. If you do not have a pressure cooker, you can cook this stew on low for 8 hours.
- 2 Tbs. olive oil
- 1/2 lb. cubed beef
- 1/3 onion, peeled & chopped
- 1 large clove garlic, minced
- 2 Tbs. red wine
- 1 Tbs. red wine vinegar*
- 1/4 cup beef broth
- 1 tsp. tomato paste
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried oregano
- 2 whole black peppercorns
- 1 bay leaf
- 1/2 tsp. ground cumin
- 1/8 tsp. ground cinnamon
- 1 pinch ground cloves
- 1 (14 oz.) can whole plum tomatoes, undrained and quartered
- 1/2 cup diced potato
- 1 carrot, peeled and sliced
- salt to taste (optional)
28 G of Protein
18 G of Fat
17 G of Carbs
*NOTE: Cook time extended to 8 hours without a pressure cooker. Spectrum organic red wine vinegar and Colavita red wine vinegar are good options to purchase.
1. Heat olive oil in a 5-quart pressure cooker over medium-high heat.
2. Add half the beef; cook and stir until browned on all sides.
3. Remove beef with a slotted spoon and set aside.
4. Brown the remaining meat and set aside.
5. Place chopped onion in the pressure cooker; cook and stir for minute. Add the garlic and stir for an additional minute.
6. Pour in the red wine, red wine vinegar and beef broth; stir in the tomato paste and mix well.
7. Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the pressure cooker with the bay leaf, cumin, cinnamon, cloves, and black pepper.
8. Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker.
9. Stir in potatoes and carrots.
10. Return the browned meat to the pressure cooker.
11. A 5-quart pot should be about a quarter full and a little soupy; the potato will dissolve a bit and thicken after cooking. Cover the pot and seal the lid.
12. Bring the pot up to high pressure over high heat.
13. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes.
14. Remove from heat and let the pressure reduce naturally.
15. Taste the stew and add salt, if desired.
Boiled eggs are always an easy go-to snack. This recipe makes them the focal point of the dish by pairing them with a delicious salad that will be sure to satisfy.
- 2 eggs
- 1 tsp. salt
- 1 Tbs. distilled white vinegar
- 2 cups water
- 1 Tbs. olive oil
- 1/2 Tbs. white wine vinegar*
- 1 tsp. Dijon mustard
- 1/8 tsp. black pepper • 1/8 tsp. salt
- 1 tsp. of chopped parsley
- 1 tsp. fresh lemon juice
- 1 clove garlic, chopped
- 1/4 avocado - peeled, pitted, and cubed
- 2 cups of mixed salad greens
- 2 Tbs. sliced almonds
- 1/2 oz. of crumbled feta cheese
20 G of Protein
44 G of Fat
14 G of Carbs
*NOTE: Save 30 minutes of prep time by using already prepared hard boiled eggs. Spectrum organic white wine vinegar and Colavita white wine vinegar are good options to purchase.
1. Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat.
2. Add the eggs one at a time, being careful not to crack them.
3. Reduce the heat to a gt4entle boil, and cook for 14 minutes.
4. In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, parsley, lemon juice and garlic.
5. Add the avocado, and stir to coat with the dressing.
6. Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water.
7. Cool completely, about 15 minutes and peel off the shell.
8. Just before serving, add the salad greens, and toss to coat with dressing.
9. Sprinkle sliced almonds, feta cheese and two eggs over the top of each salad.
This delicious stew has amazing flavor and can be stored in the fridge for up to 3 days. The spinach will provide your body with healthy amounts of vitamins A and C.
- 1 Tbs. coconut oil*
- 8 oz. lean pork, cut into small pieces
- 1 cup chopped onion
- 1 tsp. minced garlic
- 1/2 tsp. minced seeded jalapeño or other green chile (to taste)
- 1/2 Tbs. curry powder
- 1/8 tsp. cayenne pepper
- Pinch of ground turmeric
- 1 (6 oz.) bag bunch of spinach
- 1 cup unsweetened coconut milk*
- 1/2 cup water (optional)
28 G of Protein
40 G of Fat
15 G of Carbs
*NOTE: Spectrum organic coconut oil is a good option to purchase.
1. Heat the oil in a large saucepan over medium heat.
2. When hot but not smoking add the pork, onions, garlic and chile, stirring to combine.
3. Fry, stirring frequently, until the pork has cooked through and the aromatics have softened, about 6 minutes.
4. Sprinkle in the curry, cayenne and turmeric and stir to incorporate.
5. Add the spinach and using tongs, toss to coat the spinach with the onion mixture.
6. Stir in the coconut milk. Add the water as needed for desired consistency.
7. Season with salt to taste and bring to simmer
8. Remove from the heat and serve.
The salmon and garlic spinach both have a squeeze of fresh lemon juice that is sure to make this dish a new favorite. Wild-caught salmon will provide added flavor and nutritional benefits.
- ¼ cup fresh lime juice
- 1 Tbs. olive oil
- 1 tsp. Dijon mustard*
- ¼ tsp. ground ginger
- ¼ tsp. garlic powder
- ¼ tsp. cayenne pepper
- 2 (4 oz.) salmon steaks
- 1 Tbs. butter
- 6 cloves garlic, thinly sliced
- 10 oz. of fresh spinach
- 1/2 lemon, juiced
- salt and pepper to taste
33 G of Protein
23 G of Fat
5 G of Carbs
*NOTE: 1 hour of the prep time is for marinating the salmon. Annies Natural organic Dijon mustard is a good option to purchase
1. Whisk together the lime juice, olive oil, mustard, ginger, garlic powder, cayenne pepper and black pepper in a bowl, and pour into a resealable plastic bag.
2. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag.
3. Marinate in the refrigerator for 1 hour.
4. Preheat an outdoor grill for medium heat, and lightly oil the grate.
5. Heat the butter in a skillet over medium heat.
6. Stir in the thinly sliced cloves of garlic; cook and stir until the garlic is fragrant about 2 minutes.
7. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes.
8. Stir in the lemon juice, and season with garlic salt.
9. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
10. Grill until the fish flakes easily with a fork, about 5 to 10 minutes per side depending on thickness.