In food news last week we continued to supplement one meal each day with a smoothie/drink thing from the Nutribullet. My husband reports more energy, less sugar cravings, and better sleep. I report less sugar cravings, and more energy too. I already sleep well so… My daughter reports yumm!
Now wanting to keep a good thing going I remembered a while ago I had read an article about juicing the same greens over and over can have a negative effect. Witnessing such a thing happening to my mom (with other foods not greens) I concur that too much of a good thing can backfire on you.
The Blender Babes (don’t judge the name they have good info) have a great article on rotating your greens to avoid a toxic build up. I recommend taking a look and even making a little list for yourself so you can be sure not to OD on SPINACH!
In other food news a dear friend asked me for my Korean Taco recipe. It’s actually not my recipe but from over at the Food Network . I did tweak it a bit to accommodate my food allergy and our tastes. I use coconut aminosas a soy sauce alternative. I find it’s not as salty (I was able to eat soy until I turned 26). You can usually find it in healthier grocery stores such as New Seasons, Whole Food etc. If not you can find it on Amazon. It has a few other health benefits but I use it to substitute for soy in my favorite Asian style dishes. It’s a delicious dish that my family is only too happy to see on the dinner table. I think it’s fairly easy too.
But before I share that recipe with you here is my menu for the week.
Monday: Meatloaf from the Freezer
Tuesday: Chicken Coconut Curry
Wednesday: Korean Tacos (see recipe below)
Thursday: Makeover Porkchops
Friday: Hamburgers and the rest potluck
Now here’s my recipe…
Tweaked (Soy-Free) Korean Tacos
- 3 lbs beef short ribs off the bone
- 1 cup coconut amino acids
- 1/2 cup rice wine vinegar
- 1/2 cup dark brown sugar
- 1/4 cup sesame oil
- 6 cloves garlic
- 2 tbls fresh ginger grated
- 3 cups Napa Cabbage shredded
- 1/2 cup carrots shredded
- 3 tbls cilantro chopped
- 6 each green onions chopped
- 2 each limes juiced
- 1/4 cup coconut amino acids
- 2 tbls rice wine vinegar
- tbls extra virgin olive oil
- Pita Bread
First thinly slice your beef and make the beef marinade. Blend the marinade in a blender to mix it and marinate your meat with half of it. Marinate your beef from 3 to 24 hours. I usually marinate about 6 hours.
The other half or your marinade goes in a pan and cook it slowly to reduce it by half.
For the slaw shred all ingredients and put in a bowl. Set aside.
For the dressing mix all the ingredients together whisking in the olive oil last and set it aside
Heat your skillet to high and cook your marinated meat 2 to 3 minutes on each side.
Heat your flat breads. I heat these quickly in a cast iron skillet, cooking on one side until heated through.
To assemble place a handful of the slaw in the middle of your flat bread, top with meat and drizzle with both the dressing and a some of the reduced marinade.
What’s on your menu?
- Find more menus to inspire you from other bloggers at Organized Junkie.
- Read some Menu Planning articles for tips on planning your weekly menu
- Need delicious easy recipes for your family? Simplified Dinners is your template for fresh easy recipes every day.
Linking up with…AnetinTime’s Linkup about South Korea