Beef stir fry

beef stir fry

Now one good thing about this particular recipe is, you can sub the beef for something else that fits your taste buds, I realize not everyone likes meat or beef in particular, so use vegetables only or add some tofu, perhaps you like chicken — then use chicken instead and if you are feeling really fancy, you can have seafood instead of meat or utilize both at the same time (shrimp and beef, chicken and beef, lobster and shrimp, etc) so make this your own creation if you will. I chose this beef recipe because I have made beef stir-fry in the past (and I have also made other types as well) and it tasted wonderful; my ingredients may have differed from hers but still came out fantastic! I am a firm believer in experimenting in the kitchen, so go for it!

Ingredients: (sauce)

  • 3 tsp cornstarch/ corn flour
  • 2 Tbsp & 1/3 cup of water (separated)
  • 2 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp of Chinese cooking wine or dry Sherry
  • 1 tsp of white sugar
  • 1/2 Tsp of sesame oil (optional)
  • dash of black pepper
Ingredients: (stir fry)
  • 2 Tbsp peanut oil
  • 1 garlic clove (crushed)
  • 7 oz / 200 grams of beef (thinly sliced)
  • 1/2 small onion (yellow, white or brown)
  • 1/2 red bell pepper (sliced)
  • 1 small carrot (sliced thinly on the diagonal, halved lengthwise)
  • 3 baby pak choy/ bak choy (quartered lengthwise)
  • 3 stems scallion / shallots (cut into 3cm pieces)
Ingredients: (To Serve)
  • Steamed white rice
  • sesame seeds (optional)
  • fresh cilantro (optional)
Instructions:
  1. Combine the cornstarch and 2 Tbsp of water in bowl, mix together
  2. Mix in the remaining sauce ingredients, except the 1/3 cup of water
  3. place the beef and 2 Tbsp of sauce in a bowl, mix gently and set aside for 15 minutes
  4. add 1/3 cup of water into the remaining sauce , set aside
  5. Heat oil in wok over HIGH heat, add garlic and cook for 15 seconds
  6. Add onion and cook for 1 minute
  7. add beef and cook until it changes color from red to light brown (but not cooked through)
  8. Add bell pepper and carrots and stir fry for 30 seconds
  9. add pak choy & scallions/shallots and cook for a further minute until sauce is thicken
  10. remove from HEAT immediately
  11. serve with rice
She makes note that one should NOT use light or dark soy sauce but instead ALL PURPOSE soy sauce. If you cannot purchase Chinese cooking wine, chicken broth can be used in place of, use good source of beef and cut against the grain. 
 
If you are interested in more recipes from this particular cook, follow her page: https://www.recipetineats.com/
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Watermelon Fries & Coconut Lime Dip

Now me personally, I am not a huge fan of watermelon — I will eat it but not very often or very much of it and I don’t particularly love watermelon flavored candies or drinks. I have yet to try this recipe but figured for those of you who enjoy fruits and especially the watermelon, this would make a good recipe to share with the family. 

This recipe is gluten free, vegan friendly and healthy! Yum

Ingredients needed:

  • One watermelon, rind removed and cut into long fry like shapes
  • 2 tsp of tajin classic seasoning
  • 1 cup of coconut yogurt — for the dip
  • Zest and juice of one lime – for the dip
  • 1 tbsp of coconut sugar- for the dip

Instructions:

  1. In a bowl, combine yogurt, lime juice and zest, and coconut sugar — then set aside
  2. On a plate, scatter watermelon fries & sprinkle Tajin seasoning
  3. Serve with dip & enjoy!

For more recipes by this cook, follow her website https://www.abbeyskitchen.com/watermelon-fries/

Creamy Mushroom & stuffed peppers recipe

Ingredients:

  • 5 green bell peppers seeded and cut in half ( I don’t like green peppers too much, so I would use red, yellow or orange)
  • 2 tablespoons of olive oil (or if you have a preferred cooking oil)
  • 3 stalks of celery diced (I would skip this part due to not being a fan of celery)
  • 1 small onion diced (you choose what kind of onion)
  • 2 pound of cremini mushrooms sliced ( I have never tried these kind of mushrooms)
  • 3 tablespoons of butter
  • 4 tablespoons of flour
  • 2 cups of cold milk
  • 2 cups of chicken stock
  • 1 teaspoon of dried thyme crushed
  • 5 teaspoons of dried mushrooms (she recommended oyster or porcini ground into powder)
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground black pepper
  • 2 cups of cooked chicken shredded
  • 2 cups of cooked white rice 
  • 1 1/4 cups shredded cheese, cheddar or Monterey jack

Instructions:

  1. Preheat over to 375 degrees F
  2. Cut the peppers in half and remove seeds and ribs
  3. Lay peppers cut side up in a 9 x 13 inch pan with 1/4 cup water in the bottom
  4. lightly sprinkle with kosher salt and microwave the peppers for 8-10 minutes until softened 
  5. Drain the water from the pan and set aside
  6. In a large skillet, saute onions and celery with 1 tablespoon of olive oil and a pinch of kosher salt over medium heat until they begin to soften, about 4-5 minutes 
  7. Add the cremini mushrooms and cook for another 5-7 minutes until the mushrooms soften, then transfer to a bowl
  8. In the same skillet, melt the butter over medium heat, scraping bits from the bottom of pan if there are any.
  9. Whisk in the flour and cook over low heat for 2-3 minutes, stirring constantly so flour taste cooks out and the mixture becomes lightly browned. 
  10. Add the chicken stock and milk to the butter and flour mixture stirring constantly to avoid lumps. Add the thyme, crushing it between your fingers, the ground mushroom powder, and season with the salt pepper
  11. Bring the mixture to a boil the reduce the to medium heat and cook until the sauce thickens and reduces by 1/3, Add the mushroom mixture back to the pan with the chicken and rice and cook until warmed. Add more milk if the sauce is too thick. 
  12. Lightly salt the inside of the stemmed and seeded peppers and place in a microwave safe bowl with 1/2 cup of water, cover and cook for 5 minutes until starting to soften
  13. Place peppers in a 9 x 12 baking dish, skin side down and fill the pepper cavities with chicken mixture and top each pepper with a small handful of cheese and add extra filling around the peppers. Cover with foil and bake for 20 minutes or until bubbling and the cheese is melted. Rest for 5 minutes, and serve

Found this recipe on pinterest and decided to give it a share on the blog. I have never had stuffed peppers, but I can only imagine this particular recipe being delicious, if you want to follow the creator of this recipe, click Here

Macro’s log 9.09.18

11:30AM (Breakfast)

  • Macromeal ultimate superfood vanilla protein + Superfoods (2.0 scoops)
  • Kroger 2% milk (12 oz)

Protein shake: Calories: 160, Carbs: 6g, Fats: 2.5g, Protein: 25g 

Milk: 180 calories, Carbs: 18g, Fats: 7.5g, Protein: 12g

2:30PM (Lunch)

  • Buttermilk and maple (kodiak cakes/flapjack) 61.0g
  • Kroger 2% milk (1/4 cup)

Kodiak cakes: Calories: 250, Carbs: 35g, Fats: 7g, Protein: 10g

Milk: Calories: 30, Carbs: 3g, Fats: 1.3g, Protein: 2g

5:30PM (dinner)

  • White long grain rice (enriched) w/ ground pork, shredded baked chicken, fried whole eggs, sriracha sauce, Kroger Thousand Island dressing

No macros were recorded.

9:00PM (before work meal)

  • Marco’s meatball sub/6′ (ate 95% of it)

Sub: Calories: 589, Carbs: 53.2g, Fats: 26.6g, Protein: 35.1g

Normally this isn’t something I would do before work, especially at this time, but for some reason I was craving a sub, lol. 

Didn’t record totals for this meal because of the fact that I did not measure my food that I ate for dinner. Sorry ahead of time. 

Garlic Butter Sauce Recipe

So.. I don’t know about you, but I love me Papa John’s garlic butter sauce (not a huge fan of their pizza) and I was just playing around on Pinterest, and for whatever reason, the idea to look up how to make my own garlic butter sauce intrigued me enough to MAKE IT! It was very simple & it taste good & not to mention it saves me money, lol 

For all of my garlic people out there, this recipe is for YOU 🙂

 

Ingredients:

 
  • 1 tsp garlic powder
  • 1/8 tsp salt
  • 1/2 cup butter

Directions:

  1. Melt butter on the stove on low heat
  2. Spoon off foam on top
  3. stir in garlic powder and salt until dissolved
  4. remove from heat  & enjoy!
 

Peanut Butter Banana Protein Overnight Oats Recipe

A popular recipe that has many people’s attention is the overnight oats, I found a fun recipe on Pinterest that I think many of you will like – it comes packed some protein so definitely awesome for some of my athletes out there. I, have not had the chance to make my own overnight oats, but I keep so many recipes of them because I hope to at some point be able to create my own because they look so good! Yumm 🙂 I have had many of my friends who swear by overnight oats and say they make for a great breakfast or post workout snack as well, so definitely a plus-plus there. If you love peanut butter and banana, then you will be excited to try this recipe. 

 

Ingredients needed:

 
  • 1/2 cup of rolled oats (regular or gluten-free)
  • 1/2 of a small to medium size banana (sliced)
  • 2/3 cup of unsweetened almond milk or your milk of your choice
  • 1/2 Tablespoon of chia seeds
  • 1/2 Tablespoon of protein powder
  • 1/2- 1 Tablespoon of peanut butter
  • 1/2 tsp of pure vanilla extract
  • 2-3 tsp of pure maple syrup
  • dash of sea salt

Directions:

  1. Combine all your ingredients into a small jar (such as a mason jar) 
  2. Stir well
  3. Cover and refrigerate overnight or at the bare minimum of 4 hours
  4. You can eat this chilled or warmed up and if you choose, garnish with peanut butter or more bananas. 

If you are looking for mason jars at a decent price, check out this link: 

Definitely will come handy for when you want to stock up for meal planning, this link comes with 12 🙂

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Buffalo Chicken Potato Skins (Recipe)

Yesterday, I was able to find a new recipe, if you are a fan of meat and potatoes then this recipe might be up your alley. I have always wanted to make potato skins with something inside them and so while searching the Pinterest App, I found this recipe — it looks so delicious. For those of you who have made this recipe before, let me know in the comment section!

 

Ingredients:

 
  • 4 russet potatoes
  • 1, 12 oz can of white chicken breast
  • 1 chives (optional)
  • 1/2 cup of hot sauce
  • 1/2 cup of ranch dressing
  • 2 tbsp of olive oil
  • 1/2 cup of sharp cheddar cheese
  • 6 oz of cream cheese

Instructions:

  1. Preheat oven to 400 degrees
  2. Wash and dry the potatoes, then pierce them with a fork all over
  3. bake the potatoes on a rack for 60-70 minutes, until fork slides in easily
  4. Remove from over, allow to cool for 10 minutes
  5. Cut the potatoes in half, then scoop out the flesh of the potatoes down to 1/4 of an inch away from the skin
  6. Brush the inside and skins of the potatoes with olive oil. Place skins cut side down on the baking sheet, bake for 10 minutes, remove them from the over, flip them over (skin side down), then bake for another 5 minutes. Remove from the oven and decrease the temp to 375
  7. Mix the cream cheese, ranch dressing, hot sauce, and sharp cheddar together in a bowl. Fold in the chicken breast & set aside
  8. Fill each potato skin with the buffalo chicken mixture, then top with some extra cheese
  9. Bake the potato skins for another 25 minutes, remove from oven and enjoy!

This recipe will make about 8 servings. 

 

Fitness WonderWoman, 

Shay-lon xo