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August 26, 2013 by Kellie Leave a Comment

Grilling: Beef Negimaki with Millet & Vegetables [VIDEO]

TRP-Grilling-Beef-SSA full meal made on the grill while still being healthy. Learn the benefits of grass fed beef. Beef “rolls” around vegetables are ready in under 10 minutes.

Ingredients

  • Coconut oil
  • ¼ cup hoisin sauce
  • 1 Tbs. coconut aminos
  • 1 Tbs. rice vinegar
  • 1 Tbs. sesame oil
  • 1 lb top round, thinly sliced and cut into about 12 strips
  • 8 scallions, cut into 3 inch long pieces
  • 1 ½ cups shredded carrots
  • 1 cup millet
  • 1 cup vegetable broth
  • 1 lb asparagus
  • Sea salt
  • Fresh ground black pepper

Directions:

  1. Heat grill.  Fold four 18 inch long pieces of foil in half; unfold and using a paper towel wipe the inside of the foil with coconut oil.
  2. Mix together hoisin, aminos, vinegar, and oil in bowl to make marinade.  Coat beef with marinade.
  3. Place a handful of scallions and carrots on the end of one strip of beef.  The tips should hand over the edges of the meat.  Roll beef up to encase vegetables and secure with a toothpick.  Repeat with remaining beef, scallions, and carrots.
  4. Mix together millet and broth.
  5. Place ¼ cup millet mixture in the center of each piece of foil.  Top with 3 beef rolls each.
  6. Add ¼ of the asparagus next to the beef rolls.
  7. Fold foil to close and crimp to seal.  Place on grill, close lid, and cook until packets are puffed / about 10 minutes.
  8. Carefully cut foil to open.  Can be served in foil packet.

 

Serves 4

 

Filed Under: Main Course, Video Tagged With: Beef, Black pepper, Carrot, Coconut oil, Cook, Millet, Scallion, Vegetable

January 23, 2013 by Kellie Leave a Comment

Anti-Inflammation Meals: Quick Quinoa Stir Fry [VIDEO]

Learn the anti-inflammation benefits of quinoa, kale, carrots, broccoli, mustard seeds, sesame oil, coconut oil, almonds, onions, and garlic.
Understand why inflammation occurs in the body and foods to combat it.
Easy directions to chop kale and make a quick delicious stir fry.

Quinoa Stir FryIngredients:

  • 1/3 cup quinoa
  • 2/3 cup plus ½ cup vegetable or chicken broth
  • 1/8 tsp sea salt
  • 1 Tbs coconut oil
  • ¼ tsp whole mustard seeds
  • ½ tsp whole cumin seeds
  • 1 medium onion
  • 4 large kale leaves
  • 2 large carrots
  • 2 cups broccoli
  • 1 tsp sesame oil
  • Dash of coconut aminos
  • ¼ cup raisins (optional)
  • ¼ cup almonds (optional)

Directions:

  1. Chop onion and allow to rest for 5-10 minutes.
  2. Chop kale, carrots, broccoli (heads and stems), and almonds if using.
  3. Rinse quinoa.
  4. In a small saucepan, bring quinoa, 2/3 cup broth, and 1/8 tsp sea salt to a boil.  Cover, reduce heat to medium, and simmer 15 minutes.
  5. In a deep, large pan sauté mustard and cumin seeds in coconut oil over medium heat until mustard seeds pop.
  6. Add onions and sauté on low until soft.  If more moisture is needed, add a bit of broth.
  7. Add kale, carrots, broccoli, and ½ cup broth.  Saute 3-5 minutes until vegetables are tender but still crisp.
  8. Add remaining ingredients, including the quinoa.  Stir thoroughly and serve.
  9. Good warm or cold.

Serves 2

 

 

Filed Under: Main Course, Video Tagged With: Broth, Carrot, Cook, Home, Kale, Olive oil, Onion, Quinoa

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