Pepper Steak Strips with steamed Broccoli & Green Beans

Pepper Steak Strips with steamed Broccoli & Green Beans 1 medium onion, sliced thin2 cloves garlic, minced1 cup beef stock1⁄4 cup light soy sauce1⁄4 teaspoon sugar1⁄2 teaspoon pepper1 stalk celery, sliced 1 green bell pepper, sliced thin1 red bell pepper, sliced thin1 yellow bell pepper, sliced thin 1 can chopped tomato, drained or 2 medium tomatoes blanched, peeled and cut into wedges120g (4.20z) lean piece of steak cut into strips Slice the beef into 3 inch strips 1/4 inch wide.Heat 1 teaspoon of coconut oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.Remove with a slotted spoon.Add remaining oil and sauté the beef until browned.Remove with a slotted spoon.Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.Return beef, onion and garlic to skillet and simmer for 30 minutes.Add celery, bell pepper and tomatoesCover and cook until celery and peppers are crisp/tender- around 5 minutes.Stir into the saucepan stirring constantly until thickened around 2 minutes.Steam broccoli and green beans in a steamerThis can also be served with brown rice for larger carb days
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Brussels Sprouts and Bacon

Brussels Sprouts and Bacon 1/2 pound bacon cut into small pieces2 dozen Brussels sprouts trimmed & halvedSalt & pepper to taste Fry the bacon in a skillet over medium-high heat until crispy.Take the bacon out of the pan (set aside until needed) and leave the grease in there.Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch.Season with salt & pepper if needed. Serve immediately. Use small to average size Brussels sprouts. If you use giant ones, cooking time will definitely need to increase.
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Vegan Breakfast Burrito

Vegan Breakfast Burrito Tortilla wrap (per serve)1 gluten-free, vegan-friendly wrapFilling400g (14.1 oz.) red kidney beans, cooked2-3 tsp. nutritional yeast1/8 tsp. pink Himalayan salt1/2-1 tsp. waterExtra virgin coconut oil, to cook1 clove garlic, finely chopped1/2 onion, finely choppedTo serveFresh coriander (cilantro), for garnish1/4 avocado, mashedFresh tomatoes, sliced1/8 cup (15g/0.5 oz.) onion, julienned1/8 cup (30g/1.1 oz.) red capsicum (bell pepper), sliced FillingCook the kidney beans according to packet instructions.Rinse and drain the cooked kidney beans. Once drained place it in a food processor. Pulse for a few seconds to break up the beans.Then add the nutritional yeast and salt. Pulse some more. The consistency should be like moist crumbles. Add water if necessary.Heat up a skillet over mediumhigh heat. Add the coconut oil.Once hot, add the garlic and onion and sauté for a few minutes (or until they brown).Add the kidney beans to to the pan and stir frequently for couple of minutes.Set aside and start the assembly of the burrito.AssemblyPlace a wrap on a plate. Add the beans, avocado, tomato, capsicum/pepper, onion and coriander.Enjoy! You may need to soak the kidney beans overnight. If you don’t have time to cook the beans, simply buy tinned organic. Place the other wraps in...
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Mushroom & Lentil Salad

Mushroom & Lentil Salad 1/2 can of organic lentils, rinsed and drained1 cup (30g/1.1 oz.) baby kale (or mixed salad)3 medium sized mushrooms, sliced1 roma tomato, diced1/2 zucchini, cut in slices1 tbsp. fresh parsley, choppedDressing1 tbsp. (15ml/0.5 fl. oz.) extra virgin olive oil1/2 tbsp. (7 ml/0.25 fl. oz.) white wine vinegar1 tbsp. (15ml/0.5 fl. oz.) fresh lemon juice1/2 tsp. pink Himalayan salt1 tsp. organic mustard Mix the ingredients for the dressing in a bowl and set aside.Rinse and drain the lentils. Set aside.Meanwhile, place kale, mushroom, tomato, cucumber and parsley on a plate.Add the lentils and season with some of the dressing.Enjoy! If you have time you can cook your own lentils.
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Chocolate orange protein balls

Chocolate orange protein balls 2 tbsp cooked and drained quinoascoop of Juice Plus chocolate (optional)1bsp raw cacoa2tsp coconut oil5-8 prunes or dates1/2 tbsp peanut butter (or any nut butter)juice of half an orangezest of orangeSprinkle of salt Add everything into Nutribullet and blendNote: try to avoid them getting too sticky. Half a large orange is plenty for juice. If you want more orangey taste use zest not juice.If they are still wet, roll in raw cocoa to make into yummy balls and chill for 30 minutes before eating if you can wait that long! Top with added orange rest for decoration.Tip: you can easily make these a coconut version adding shredded coconut instead of orange juice and rolling in some coconut after.
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Chia Seed Pudding

Chia Seed Pudding 15g (0.5 oz.) chia seeds1/2 cup (120 ml/4 fl. oz.) unsweetened almond milk (option: unsweetened vanilla almond milk)30g (1.1 oz.) protein powder (whey, or vegan- friendly), flavour of choiceOptionalStevia, to sweeten1/2 tbsp. raw cacao, to enhance chocolate flavour1 tsp. organic vanilla extract, to enhance vanilla flavourTo serveCinnamon10 almonds1/2 cup (75g/2.6 oz.) fresh or frozen berries Mix protein powder and milk in a shaker until the protein powder dissolves.Pour in an airtight container and then add the other ingredients. Stir well.Store covered in the fridge for at least 20 minutes, or preferably over night.Serve with natural almonds, berries and a sprinkle of cinnamon. You can store chia pudding in the fridge for 2-3 days, so it is perfect to make ahead to save time in the morning. This recipe can also be turned into a smoothie. In the morning simply place the chia, protein mixture in a blender. Add the berries and process until smooth. Serve with the almonds on the side.
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