Covering the Continents

Some people I know are able to eat the same food day in day out without getting bored. Man, I wish I was one of them. It’s both time consuming and expensive to continually be eating outside the so-called box. Although variety is the spice of life. In this week alone we’ve traversed through Italy, Mexico, Thailand and China in an attempt to inject some variety into our meals. Mission accomplished. Now to start thinking about where we’ll travel next week. I see some Argentina (read: steak) in our future…

Turkey Lettuce Tacos

INGREDIENTS

• 1 pack ground turkey
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tbsp oregano
• 2 tbsp tomato sauce
• salt & pepper
• lettuce
• avocado
• lime

METHOD

• Sautée turkey, bell pepper and onion until turkey is cooked.
• Add in spices and tomato sauce and cook for a further 10 minutes.
• To serve, place turkey mixture in a lettuce cup

 

Chicken Cacciatore

INGREDIENTS

• 3 tbsp olive oil
• Mirepoix (I just buy mine from Trader Joes!)
• 2 cloves garlic, crushed
• 2 cloves garlic, roasted
• 2 organic chicken breasts, diced
• 3 slices nitrate & sugar free bacon, diced
• 1 large can crushed tomatos
• 1 tbsp tomato paste
• 1 tsp celery salt
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 large russet potatoes, peeled & chopped
• 2 handfuls of green beans
• 1 shallot, chopped
• 1 tbsp balsamic vinegar
• salt & pepper

METHOD

• Fry your diced bacon until starting to turn brown, add your mirepoix to the mix adding any olive oil as needed (shouldn’t need much or any due to the bacon fat). After cooking for 5 minutes add in crushed garlic, spices and seasoning. Add in chicken and cook for 10 10 minutes stirring occasionally. Pour in your tomatoes and paste, stir and let simmer on a low heat for at least 30 minutes.
• Boil your potatoes until soft. Mash with olive oil, salt & pepper.
• Cook your shallots in balsamic vinegar over a low heat until almost all the balsamic is gone and your shallots are a deep purple. Cook your green beans until done (I had a microwave bag of haricot verts from Trader Joes – winning!) and add to shallot mixture.

 

Thai Red Curry 

INGREDIENTS

• 1 tbsp olive oil
• 2 chicken breasts, diced
• 1/2 red onion, sliced
• red bell pepper, sliced
• bag of sugar snap peas
• bay of beansprouts
• can coconut milk
• 3 tbsp red Thai curry paste

METHOD

• Sautée chicken, bell pepper, and onion in a wok with olive oil until chicken is cooked.
• Add in sugar snap peas, curry paste and coconut milk.
• Simmer for 5 minutes.
• Sprinkle in beansprouts and simmer for a further 5 minutes.

 

Broccoli Beef with Cauliflower Rice

INGREDIENTS

• Whatever beef takes your fancy – I used some New York strip, thinly sliced
• Large head of broccoli, broken into florets
• 1 red onion, sliced
• 3 cloves garlic, crushed
• 1 tsp grated ginger
• juice of one orange
• 3 tbsp coconut aminos
• 1 tbsp red pepper flakes
• 2 tbsp sesame oil
• salt & pepper

METHOD

• Using a wok, stir fry onion in sesame oil until soft. Add in garlic, ginger, pepper flakes, orange juice, half the coconut aminos and broccoli. Keep frying until the liquid has evaporated. Remove from wok.
• In the same wok sautée your cauliflower until there is no water in the pan (about 5 minutes). Remove.
• In the same wok, heat your reaming sesame oil until it’s very hot. Add you beef – it should sizzle. Toss the beef around in the pan until it’s browned and only just cooked.
• Throw the veggies in with the beef, stir, and serve.