What's Jordan Eaton?
  • Recipes
  • Index
  • Contact
  • Try It Tuesday!

Veggie-ful Taco Meat

11/4/2014

0 Comments

 
  • 2 whole carrots
  • 1 zucchini
  • t tbsp. olive oil
  • 1 lb. lean ground beef (or ground turkey, I just don't really like the taste of ground turkey so I just use the leanest ground beef I can find)
  • 10 oz. tomato paste
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 2 handfuls spinach, chopped finely
  • cayenne (a dash or two with the veggies and a dash or two when the other spices are added)
Picture
Picture
Using a cheese grater, shred the carrots and zucchini. It's kind of a pain in the butt to grate the carrots, but this is an important step versus buying shredded carrots. The carrots you grate yourself are finer and will blend into the meat better.

Heat the olive oil in a large skillet/frying pan and toss in the shredded vegetables and a dash of cayenne for some heat. Cook over medium high heat for 4-5 minutes and then push the veggies to the outsides of the pan. In the middle, add the ground beef and brown (its okay if the veggies get mixed in during this step). Once the meat is almost cooked completely through, add the tomato paste and spices and stir until everything is coated. Reduce the heat and let simmer for 10 minutes. Add in the spinach, stir again and let simmer for an additional 5 minutes until the spinach wilts.

Remove from heat and enjoy with tacos, nachos, taco salad, stuffed peppers. I love cooking the taco meat this way, because frankly I don't actually really like vegetables, but I can hide them this way! Also I don't have any children of my own, but I imagine this would be an easy way to sneak vegetables to your little ones (you might have to skip the spinach though, the green shines through).

Enjoy!!
0 Comments

Roast Beef Meal Prep

6/5/2014

0 Comments

 
Meat:
-2 lb. beef roast
-1 red pepper diced
-1 cup green onion chopped
-1 tsp. salt
-1 tsp. garlic powder
-1 tsp. ground pepper
-1/2 tsp. cumin
-1/2 tsp. basil

Veggies:
-1 pound chopped kale
-1 head of chopped broccoli
-1 tbsp. minced garlic
-dash of olive oil to coat pan
-1/4 cup of water

2.5-3 cups of cooked brown rice

Picture
Evenly coat roast with the spices and place in crock pot with pepper and onion. Set aside and cook on low for 8 hours or high for 5 hours. Once finished, split into 5 even pieces and place with veggies (recipe below) and 1/2 cup of brown rice.

To make veggies: Coat a large sauce pan with olive oil, then place kale, broccoli, garlic, and water, and cover. Cook for 10-15 minutes, stirring occasionally until the vegetables become soft and the water dissolves. Split into the 5 containers with meat and rice. These three elements make for a perfect lunch on the go.

I like to prep these on Sundays with varying protein sources, grains, and vegetables and bring to work for lunch during the week!
0 Comments

Curried Steak

6/5/2014

0 Comments

 
Picture
- 2 New York Strip Steaks (mine were thin, about 3/4 inch and each 6ish ounces)
-1/2 tsbp. salt
-1/2 tbsp. pepper
-1 tsbp. curry powder
-1-2 tsbp. olive oil
Preheat oven to 425 degrees Fahrenheit.

In a small dish, combine the salt, pepper, and curry. Coat each side of the steak with about 1/2 of the olive oil, and then generously rub with the spices, coating each inch.

Heat the remaining olive oil in an oven safe sauce pan over medium to high heat. Once hot, sear each side of the steaks for approximately 1 minute and 30 seconds, until a crust begins to form. The transfer pan to the oven and set time for 3 minutes. After three minutes, flip the steaks and cook for another three minutes. This is so they cook evenly on both sides.

For my thinner steaks, this turned out a perfect medium rare. Adjust the cooking times to fit your steak size and preference. I served with mashed sweet potatoes for a healthier version of "steak and potatoes".
0 Comments

    About Me

    23
    Gluten Free for 6+ years
    Seattle. WA
    BS in Nutrition/Dietetics but working in insurance

    Recently diagnosed with SIBO and for the months of October and November 2014 I will be chronicling my way through the low FODMAP, SIBO Diet.  


    "The food you eat can either be the most powerful form of medicine or the slowest form of poison." - Ann Wigmore

    Picture

    Archives

    May 2015
    March 2015
    February 2015
    November 2014
    October 2014
    September 2014
    August 2014
    June 2014
    May 2014
    April 2014

    Categories

    All
    Baked Goods
    Beef
    Breakfast
    Chicken
    Crock Pot
    Dessert
    Dinner
    Leftovers
    Lunch
    Pork
    Prep
    Salad
    Sauces
    Seafood
    SIBO
    Side Dish
    Snacks
    Soup
    Vegetarian

    RSS Feed

Proudly powered by Weebly