Archive for category: Food

Let’s be honest, in most homes (at least here in the US) Chinese food is a weekly staple. Unfortunately, it’s hard to come by junk-free stir fry. Until now… Soy-Free, Gluten-Free, and none of the bad stuff means you can indulge. Filled with veggies, and real stir fry flavor. Don’t worry, the leftovers are just as good as your usual take-out. 

First, let’s address the elephant in the room. It’s been a ghost town the last few months here at YAA. Andrew and I both somehow found ourselves working 3 jobs (yes, I mean 6 total) plus I was taking a class while he was studying for his Health Coach certification. Let’s just say 2015 hasn’t been the most stress-free year so far. Unfortunately, that meant letting some things slide. Things such as our little creative outlet here… and our social lives… and our sanity. Luckily, we’ve moved past that tough spot, survived, and are heading forward. Onward and upward, my friends, onward and upward. Speaking of which, our website will be changing in the next few months! With Andrew getting his Health Coach certification, it’s going to get a makeover to be more focused on his business, which is incredibly exciting! Just you wait.

So what better way to say “we’re baaaack” than with some Asian Stir Fry? I can’t even talk about how much I love Asian flavors. In college, I would say about 4 or 5 out of my 7 dinners per week were Asian flavored. Mostly because it’s relatively easy. Cook some rice, throw some veggies in a skillet, and pour some sauce over it, ta da! Dinner of champions. But ever since refocusing my eating habits and eliminating that processed shtuff that is a usual go-to (I’m looking at you, Kikkoman) I’ve been really disappointed by my Asian flavored attempts. It was never right. Coconut aminos always seemed too sweet, but I wasn’t sure where else to go with it. After pouring over “paleo-fied” Asian recipes, I finally managed a combination that is not just sufficient, it’s amazing. I’m serious. I ate this for dinner last night and for lunch today and I was really, really sad when it was gone. If I had more ingredients to make it (and if Andrew wouldn’t think I was a crazy person) I would make it again tonight.

I used rice noodles because I had never used them before and thought it would be yummaayyy (I was right) but you could use regular rice, or no rice at all if you’re into that kind of thang. You could also sub different veggies, or meats. Chicken or shrimp would be perfect as well. Do whatever feels right in that Asian-inspired heart of yours. I topped it was fresh cilantro because we both lurve cilantro and I actually think the flavor adds a lot to this dish, but I know that apparently it tastes like soap to some of you, so ya know, don’t add it if that’s the case. Also, I put grass-fed butter in the sauce because it makes it thicker and creamier and silkier and delishier, but if you want it to be dairy-free, just leave it out.

Eat!

Asian Stir Fry

• 1 lb grass-fed beef (flank steak works well), sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 medium carrots, sliced into coins
• 1/2 yellow onion, sliced
• 1 cup of broccoli slaw (the kind that comes pre-shredded in a bag)
• 1/2 cup of baby bella mushrooms, sliced
• 2 cloves of garlic, minced
• 1/2 cup coconut aminos
• 1/2 tsp fish sauce
• 1/2 Tbsp unfiltered honey
• 2 Tbsp grass-fed butter (I use Kerrygold)
• 1/2 of a 14 oz box of Asian style rice noodles (make sure rice and water are the only ingredients)
• 1/4 tsp each salt, black pepper, and ground ginger
• Avocado or coconut oil to coat skillet
• Red pepper flakes or hot sauce to taste
• Fresh cilantro (optional)

1. In a mixing bowl, combine coconut aminos, fish sauce, honey, garlic, ground ginger,and butter (butter doesn’t need to be melted). Set aside.
2. Cook rice noodles according to manufacturer instructions. Set aside. Tip: If they seem like they are going to stick together, add some water into the pot/bowl in which they are sitting until you are ready to use.
3. Add the avocado or coconut oil to a large hot skillet. Saute the beef in the oil until barely pink, and season with salt and black pepper. Remove the meat with tongs and set aside, leaving the residual liquid in the skillet.
4. To the skillet, add your coconut aminos mixture. Cook this sauce over medium heat at a slow simmer until it starts to thicken. (You will notice that the bubbles seem thicker, this should take about 5 minutes. Don’t let it burn, low and slow is all it needs.)
5. To the thickened sauce, add all of your veggies (onions, bell peppers, carrots, broccoli slaw and mushrooms). Stir until the veggies are coated in the sauce.
6. Cook these veggies at medium to medium-high heat, until they are softened to your preference. The onions should be close to translucent.
7. Add you noodles and meat to the veggies. Toss until thoroughly combined.
8. Top with cilantro and serve!

Makes 4 servings

Ah chili. The most soul-warming, hearty meal around. In college, I made chili often in the winter because it was cheap to make. I made it meatless with a store-bought packet of who-knows-what, a can of tomato sauce and a can of beans, and it was ready in 10 minutes after just throwing everything in a pot and heating it up. It got the job done, but little did I know the damage those kind of nutrient-lacking meals were doing to my body. Now, I’m cooking a tastier, healthier, heartier chili that is full of grass-fed meat and a bunch of veggies. The perfect meal to curl up next to the Christmas tree and snuggle up in a blanket with.

This is a completely customizable recipe. Change out the meat (turkey, chicken), add different veggies (squash, zucchini), make it spicier… whatever chili means for you! The reason we skipped out on the beans, however, is because beans are not that great for our intestinal system. You know what kind of reputation beans have, don’t you? Well, when a food creates an uncomfortable situation, it often is a signal that your body is having a hard time processing it. And for me, well, beans and I definitely do not get along. As we all know, all bodies are created differently, but if you’re interested in reading more about the potential harm of legumes, you can check out this write up, or do a google search about legumes and “leaky gut”!

No-Bean Chili

• 1 lb grass-fed ground beef
• 1 small onion, minced
• 2 cloves of garlic, minced (check out how to prepare garlic to maximize the health benefits here)
• 2 stalks of celery, chopped to your size preference
• 2 carrot sticks, chopped to your size preference
• 1 green pepper (or 5 mini sweet peppers), chopped to your size preference
• 1 cup chicken stock, or bone broth
• 1 16oz can of tomato sauce
• 1 8oz can of tomato paste
• 2 Tbsp dark chili powder
• 1/2 Tbsp cocoa powder
• 1/2 tsp each: paprika, cumin, ground yellow mustard
• 1/4 tsp each: salt, cinnamon
• cayenne to taste
• 2 Tbsp grass fed butter
• 2 Tbsp olive oil

1. Heat the olive oil and butter in a large sauce pot (one that has a lid) at medium/high heat.
2. Add all chopped veggies (celery, carrot, pepper, onion, garlic) to the heated oil. Saute for 2-4 minutes, or until they just start to soften.
3. Add the meat and all of your spices to the veggies. Brown the meat through, chopping with a spoon or spatula as it cooks to break up the meat and allow it all to get cooked evenly, and to distribute the spices. Saute until the meat is crumbled, and no pink remains.
4. Add the chicken stock, tomato sauce, and tomato paste. Stir until combined.
5. Reduce the heat to low, cover the pot, and allow the flavors to meld for at least 10 minutes… but the longer it sits, the better the flavors combine.

Makes approximately 4 servings.