Beef and Broccoli Stir-Fry

Ingredients:

1 lb (450g) lean beef steak (such as flank steak), thinly sliced against the grain
3 cups broccoli florets
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced

For the Marinade and Sauce:
1/4 cup soy sauce (low sodium preferred)
2 tablespoons oyster sauce
1 tablespoon honey or a sugar substitute for a healthier option
1 teaspoon cornstarch (optional, for thickening)
1/2 cup water or beef broth
How to Make It:
1. In a bowl, combine the soy sauce, oyster sauce, honey, and cornstarch. Stir until well mixed and the cornstarch is dissolved.
Add the sliced beef to the marinade, ensuring each piece is well coated. Let it marinate for at least 15 minutes, or longer if you have time.

2. Blanch the broccoli florets in boiling water for about 2 minutes until they are bright green and slightly tender. Drain and set aside.

3. Heat 1 tablespoon of olive oil in a large skillet or wok over high heat. Add the marinated beef in a single layer, allowing it to sear and brown without stirring for about 1-2 minutes. Then stir-fry the beef until it's nearly cooked through and remove it from the skillet.

4 In the same skillet, add the remaining tablespoon of olive oil. Add garlic and ginger, and sauté for about 30 seconds until fragrant.

5. Return the beef to the skillet along with the blanched broccoli. Pour the remaining marinade and water (or beef broth) over the top. Stir everything together and cook for another 3-4 minutes until the broccoli is heated through and the sauce has thickened slightly.

6. Serve the beef and broccoli hot, over a bed of brown rice or quinoa for a complete meal.

Vegetarian Quinoa Chili

Ingredients:

1 cup quinoa, rinsed
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 bell peppers (any color), chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
2 cans (14.5 oz each) diced tomatoes
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon smoked paprika (optional for smoky flavor)
Salt and pepper to taste
4 cups vegetable broth or water
Fresh cilantro and sour cream for garnish
How to Make It:
1. In a small saucepan, combine quinoa with 2 cups of water. Bring to a boil, then cover, reduce heat to low, and simmer for 15-20 minutes until the water is absorbed and quinoa is tender.

2. In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until onions are translucent. Add the chopped bell peppers and cook for another 5 minutes until softened.

3. Add the black beans, corn, and diced tomatoes to the pot. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine all the ingredients.

4. Stir in the cooked quinoa and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 20-30 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary. 

5. Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream.

Green Leaf Salad

Ingredients:

4 cups mixed green leaves (such as spinach, arugula, and romaine lettuce)
1 cucumber, thinly sliced
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
1/4 cup nuts (such as walnuts or almonds, optional for crunch)
Dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
How to Make It:
1. Wash the green leaves thoroughly and pat them dry. Tear any large leaves into bite-sized pieces if needed.
Place the greens in a large salad bowl.

2. Add the sliced cucumber, red onion, and cherry tomatoes to the bowl.
If using nuts, toast them lightly in a dry pan for a few minutes until golden and fragrant, then add to the salad.

3. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to taste. Drizzle the dressing over the salad just before serving and toss well to coat all the ingredients.

4. Sprinkle the crumbled feta cheese over the top of the salad. Toss everything gently once more to distribute the dressing and cheese evenly. 

5. Serve immediately as a fresh, light side dish or as a main with your choice of protein.

 Berry Almond Smoothie

Ingredients:

1 cup mixed berries (such as strawberries, blueberries, raspberries, and blackberries; fresh or frozen)
1 banana (for natural sweetness and creaminess)
1 cup spinach (optional, for a nutrient boost)
2 tablespoons almond butter (for protein and richness)
1 tablespoon chia seeds (for fiber and omega-3 fatty acids)
1 cup unsweetened almond milk (or any other non-dairy milk like coconut, soy, or oat milk)
A few ice cubes (if using fresh berries)

How to Make It:
1. If you're using fresh berries, wash them thoroughly. Peel the banana. If you choose to include spinach, wash it well to remove any grit.

2. Place the berries, banana, spinach, almond butter, and chia seeds in a blender. Add the unsweetened almond milk and ice cubes (if using fresh berries).

3. Blend on high until smooth and creamy. If the smoothie is too thick, add a little more almond milk to reach your desired consistency.

4. Pour the smoothie into a glass and enjoy immediately for the best flavor and nutrient retention.

 Healthy Iced Mocha

Ingredients:

1 cup strong brewed coffee, chilled
1 cup unsweetened almond milk (or any non-dairy milk)
1 tablespoon cocoa powder, unsweetened
1-2 tablespoons maple syrup or honey (adjust based on your sweetness preference)
Ice cubes
Optional: whipped coconut cream for topping
Optional: a pinch of cinnamon or vanilla extract for extra flavor

How to Make It:
1. In a large cup or shaker, combine the chilled coffee and cocoa powder. Stir or shake well to ensure the cocoa powder is fully dissolved.

2. Add the maple syrup (or honey) and almond milk to the coffee-cocoa mixture. If you're adding vanilla extract or cinnamon, include it in this step. Stir or shake well to combine all the ingredients.

3. Fill a tall glass with ice cubes and pour the mocha mixture over the ice.

4. If you like, top your iced mocha with whipped coconut cream for a decadent touch.
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