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Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

 

1/2 cup coconut aminos

1 T. toasted sesame oil

1 tsp. onion powder

1 tsp. crushed red pepper flakes

1 tsp. fish sauce

 

2 pounds ground beef

1 tsp. salt

3 cloves garlic, minced

2 T. fresh ginger, minced (about a 1.5 inch long root)

1 red bell pepper, finely diced

2 medium carrots, finely diced

4–5 cups frozen riced cauliflower

garnish with green onions & sesame seeds

 

Make the sauce: In a bowl or jar with a lid, combine coconut aminos, sesame oil, onion powder, red pepper flakes and fish sauce. Shake or stir until combined, then set aside. Cook the stir fry: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Reduce heat to medium-low and make a small well in the center of the pan. Add garlic and ginger, then sauté until fragrant, about 30 seconds. Finally, add the red bell pepper, carrots, and sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Meal prep it: Add 1 cup frozen cauliflower rice to each meal prep container. Portion the ginger ground beef evenly between 4 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.

Overnight Vancouver Island Oats with Bumbleberry Compote

Overnight Vancouver Island Oats with Bumbleberry Compote

Overnight Island Oats with Bumbleberry Compote

 

Oats

2 cups local rolled oats

1/4 cup packed brown sugar, plus 2 tsp brown sugar, divided

2 T. ground flax seeds

2 T. chia seeds

1 1/2 tsp. ground nutmeg, divided

1 tsp. ground allspice

1/2 tsp. ground cinnamon

4 cups milk (almond, soy, or 2%)

 

Bumbleberry Compote

1 T. cornstarch

2 T. cold water

1 cup frozen forest berries (blackberries, black currants, salal berries, blueberries)

2 T. lemon juice

 

In a large bowl, mix together the oats, 1/4 cup of the sugar, the flax and chia seeds, 1 tsp of the nutmeg, the allspice, and the cinnamon. Place 1/2 cup of this mixture in each of four 2-cup mason jars or similar sealable glass jars. Add 1 cup of milk to each jar and mix with a spoon to combine. Seal the jars and put in the fridge to soak for at least 12 hours, or up to 3 days.

In a small saucepan, whisk together the remaining 2 tsp sugar, the remaining 1/2 tsp nutmeg, and the cornstarch with the cold water until the mixture is completely lump-free. Fold in the frozen berries, drizzle the lemon juice overtop, and place over medium heat, covered, to allow the berries to thaw, 2-3 minutes, stirring once or twice. Remove the lid and increase the heat to medium-high. Watch the berries carefully, stirring occasionally, as they come to a boil. Boil for 1 minute then remove from the heat. Serve immediately or allow to cool. This will keep in airtight container in refrigerator for up to 3 months. To serve, remove the lid from the jar of oats and top with a dollop of the jam. You can also add a dollop of yogurt.

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

 

3 T. chili garlic sauce

2 T. soy sauce or tamari

2 tsp. cornstarch

2 T. peanut oil, divided

1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)

3 T. spicy red pepper jelly

4 C. cooked rice, kept warm

3 scallions, thinly sliced

 

Combine chili garlic sauce, soy sauce, cornstarch, and 1 T. of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.  When ready to cook, heat 1 T. of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare.  Add the pepper jelly and toss to coat.  Remove from pan and serve over rice and sprinkled with the scallions.