Tasty Tuesday: Beef and Arugula Stir-Fry

Thank you Alene Brennan for today’s recipe.  This is from Terry Wahl’s MS Protocol cookbook but it definitely yummy for everyone!

 

Prep Time: 15 minutes    Cooking Time: 15 minutes     Yields: 4 servings

Ingredients:

• 1/2 pound beef sirloin, cut into thin strips (organic grass fed is the best)
• 2 tablespoons of oil (I use Wicked Good Spice Mixes Garlic Oil)
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, minced
• 2 medium red peppers, cut into thick strips
• 1-2 bunches arugula, well washed
• 2 teaspoons kuzu (a root – optional)
• 2 tablespoons tamari (a Japanese sauce)
• 2 tablespoons rice or cider vinegar
• 1/4 cup water

Directions:

1. Stir-fry beef in pan with 2 teaspoons of oil over medium-high heat for 2 minutes or until browned.
2. Remove beef with tongs or fork, allowing excess oil to drip off and set aside.
3. With remaining oil, stir-fry ginger and garlic for 2 to 3 minutes and then add bell peppers. Cook another 2 to 3 minutes.
4. Mix together fresh arugula and bell pepper mixture in a serving bowl.
5. In a small bowl, combine kuzu, tamari, vinegar and water.
6. Place mixture into skillet and cook over medium heat until sauce starts to thicken.
7. Return beef to skillet and cook for 1 minute, just enough to warm up beef.
8. Add beef to serving bowl with arugula and bell peppers.
9. Mix and serve warm.

There are always leftovers in our house…..I usually cook for 4 – 6 people despite the fact there are only two of us and then hubby gets meals for work. One of my favorite Thirty One thermals is the Thermal Tote which is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

Have a blessed day!

Tasty Tuesday: Slow Cooker Boneless Turkey Breast

I have been looking for some new basic recipes.  Since being on the Wahl’s Program I am eating more fruits, veggies and meat (organic, grass fed) and I am bored with the basics.  LOL.  With hubby working swing shift, I only cook twice a week so I want to make things I can freeze for him but I can also have for me during the week.  Having things I can add to my salad is a big help.  This recipe makes having lots of meals quick and easy.  I found it on Facebook and can’t remember who shared it but thank you!

Prep:  10 minutes     Cook:  8 hours

 

Ingredients

• 1 (10 pound) boneless turkey breast
• 2 (1 ounce) packages dry onion soup mix
• 3/4 cup water
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried parsley
• 1 tablespoon seasoned salt 
• 1 tablespoon dried basil
• 1 tablespoon dried oregano

Directions

1. Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.
2. Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.
3. Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).

Tip:  Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 468 calories; 2.6 g fat; 5.5 g carbohydrates; 99.7 g protein; 273 mg cholesterol; 815 mg sodium. Full nutrition

 

 

Lots of leftovers?  Isn’t that the reason we cook in the crockpot when there is only two people?  LOL.  Thirty One’s Lunch Buddy Thermal is a perfect size for the light luncher or the kids.  This roomy, insulated cooler bag is perfectly sized and styled for packing lunch and snacks for you or the kids, with a water-resistant thermal lining, zipper closure, large front pocket and mesh side bottle pocket. Personalize your lunch bag with an embroidered name, monogram or Icon-It design for school, work or travel. Just a heads up too…. this is on the retirement list which means it will be gone at the end of August.  Be sure to grab yours now!

Have a blessed day!

Tasty Tuesday: SWEET POTATO SALAD WITH BACON

As many of you know, it has been recommended I try several different things in an effort to reduce MS symptoms and deal with my gastro issues.  Hubby came across a book by Terry Wahls, MD who has lots of success with this eating plan in reducing and in some cases getting rid of MS symptoms.  I have talked to several who are on this plan, and it works for them.  I am doing most of it anyway, so I figured I would go all the way.  The only change is that I will add some meat back into my diet, eliminate eggs and sugar while I increase fruits and veggies.  Hopefully, this will help with some of the new MS symptoms cropping up.  Thank you Naomi Wahls and Heather Christo for this yummy recipe.  This is from Wahls Protocol Recipes.

I love potato salad, but mayonnaise is not my friend.  So, this one sounds YUMMY!  The color and crunch from sweet potatoes, celery, and a bit of bacon sounds like the perfect combination. Serve this at your next backyard BBQ and no one will be missing the goopy white old-fashioned potato salad. 

PREP: 15 minutes     COOK TIME: 15 minutes     SERVINGS: 4 TO 6

Ingredients:

• Kosher salt
• 3 large sweet potatoes, peeled and cut into chunks

MUSTARD VINAIGRETTE:

• 1 red Fresno chili, seeded and minced
• 2 tablespoons whole-grain mustard
• 2 garlic cloves, minced
• 1⁄4 cup rice vinegar
• 1⁄4 cup olive oil
• Kosher salt
• 4 uncured bacon slices, cooked until crisp and crumbled
• 1 cup thinly sliced celery hearts
• 1 cup thinly sliced green onions

Directions:

1. Bring a medium-large pot of salted water to a boil. Add the sweet potatoes and simmer until just fork-tender, about 15 minutes. Drain the potatoes and briefly and gently rinse them with cold water. Set aside.
2. To make the mustard vinaigrette: In a small bowl, whisk together the chili, mustard, garlic, vinegar, and olive oil. Season with salt.
3. In a large bowl, combine the sweet potatoes, bacon, celery, and green onions and toss with the mustard vinaigrette. Season with salt. Serve warm or at room temperature, or refrigerate and serve chilled.

Did you know????  SWEET POTATOES are one of nature’s best sources of vitamin A and a great source of vitamin C. One 8-ounce sweet potato will give you 100 percent of your recommended daily vitamin A. If you consume a little fat with the sweet potatoes (like the olive oil in the recipe here), it helps your body utilize all the vitamin A even more efficiently.

Want to take this YUMMY salad to you to work for lunch or maybe to the next barbeque???   Check out Thirty One’s Thermal Tote….  One of our most popular items, the Thermal Tote is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

The best part is…. they are on sale this month along with all of the thermal totes for either $10 or $15 with a $35 purchase.  This is a great time to stock up for the school year.  A size for everyone in the household.  Which one will you pick????

Have a ThirtyOne-derful day