With the wife preoccupied with our new boy, I figured I should step up on the nutritious suggestions. We’ve received much positive feedback from Ashley’s previously posted recipes and would love to share more.
My normal regimen (which I’ll start to include as well in an effort to provide ideas and spark your own culinary creativity) consists of various versions of salad, raw veggies, fruits and nuts, hormone and antibiotic free chicken and eggs and your occasional sweet potato, grass fed beef, wild fish or on the go/recovery protein drink.
While preparing a Friday night meal for my wife and I, it dawned on me that I should share these slightly more involved dishes that are great tasting AND nutritious.
So here you go:
GRASS FED BEEF STIR FRY WITH KELP NOODLES
1lb. Grass Fed Beef (Publix carries multiple brands of this now)
1 Bag Kelp Noodles (clear noodles, can be found at most health food stores)
1-2 Organic Eggs
1 Green Pepper
1 Purple Onion
1 Portable Mushroom
1 Stalk of Celery
1 Clove of Garlic
(Preferably organic for all the above. No sense in derailing your honest efforts with a good dose of pesticides and gut/immune system destroying GMOs).
Seasoning of Choice for Beef:
Organic Extra Virgin Olive Oil
Preheat two pans (preferably ceramic or cast iron, PLEASE avoid cooking with aluminum or non-stick teflon) coated with coconut oil on LOW to MED LOW heat.
Thinly slice purple onion and green pepper
Dice celery, garlic and tomato
Chop cashews and mushrooms
Add beef to one pan and noodles to the other. The larger pan should be used for the noodles. (I also like to go heavy on the coconut oil in the larger pan.)
Season beef (light turmeric, cumin, oregano, ground pepper: facilitates better turmeric absorption, diced garlic) and mix with spatula.
Continuously stir noodles.
(Like my wife, I’m not a big exact time & measurement guy when it comes to cooking. This is fine for personal preparation, but leaves a recipe somewhat devoid of precise steps, so bear with me.)
Once the noodles begin to soften and separate, begin adding veggies (green peppers, onion, celery and mushroom).
Don’t forget to keep stirring the meat until it reaches a temperature you prefer. I prefer a juicy, slightly pink MED RARE, while the Mrs. prefers a more cooked (slightly drier) texture. So naturally we eat the dry meat.
Personally, I prefer the veggies to be warm but still retain that crunch. Once they warm add a raw egg (or two) to the mixture. Stir occasionally as the egg slowly separates and cooks, leaving small sections of egg that is connected to and slightly coating some if your fixings (just like the Thai restaurant, minus the MSG).
Once the meat and noodles meet your desired standards, plate the stir fry (I like to pour some olive oil on the noodles at this point) and cover with the beef.
Top it off with your sliced avocado, diced tomatoes and cashews and you’re good to go. A delicious dinner that leaves you feeling mentally and physically strong.