Bought some incredibly perfect grass fed beef from Whole Foods two weeks ago and froze it. It thawed beautifully. I love Lemongrass beef, my favorite lunch spot near my office downtown is a Vietnamese restaurant and their lemongrass beef lettuce wraps and chicken Pho are my go to when I did not have time to pack a lunch. As a rule of thumb, anything I love to eat I must learn to cook. So I finally got my hands on some lemongrass stalks and made this crazy delicious meal.

1.25 lbs of beef bottom roast thinly sliced.

For marinade

• 2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
• 6 garlic cloves, minced
• 2 tablespoons Asian fish sauce
• 1 tablespoon soy sauce
• 4 teaspoons sugar
• 2 tablespoons vegetable oil
• 1/2 teaspoon Asian sesame oil

Make marinade:
Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.

Mix it up

This how the recipe usually goes:In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.

Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.)

This is what I did: Mix sliced beef and marinade in bowl and cook immediately in a lightly oil wok or pan until golden brown.

While cooking beef bring water to boil for rice noodles.

Quick Pho (Vietnamese soup)

Pho Fac t:

Pho (pronounced ‘fuh ’) is a Vietnamese noodle soup

originating in Northern Vietnam during the mid-1880s. The traditional

broth base develops a deep, complex flavor by slowly simmering for 8-10

hours with aromatic Chinese spices including star anise, cinnamon,

 ginger, cardamom and coriander pods

• Pho Soup Base
• Fresh ingredients to add in (scallions, peppers, spouts, mint, etc)
• 1/3 a package of rice noodles (cooked per box instructions)
• 2 tablespoons sweet chili sauce

Prep fresh ingredients. Bring Pho Soup Starter to a boil. In a large bowl soak noodles in hot water to cover 10-15 minutes, or until softened and pliable. Add sweet chili sauce to soup base. Heat pre-cooked rice noodles in hot broth to finish. Top with fresh ingredients

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This quick and simple ice cream recipe is for those dieting, sensitive to dairy, avoiding a majority of processed foods or just want something   yummy to eat.

Banana “Ice-Cream”

• 4 ripe bananas, peeled and sliced thin
• 2 tbsp maple syrup
• 1/2 cup unsweetened almond milk
• 1 tsp pure vanilla extract

Freeze bananas on a single layer of parchment paper at least three hours. I keep peeled bananas frozen for smoothies so I used four of those and though they were not pre-cut, the results were awesome. In a food processor, pulse all the ingredients until the texture of soft serve ice cream and enjoy.

For a more gourmet presentation, mix finely chopped almonds with a little maple syrup and sea salt in a bowl and sprinkle over the banana ice cream. Recipe from the April 2013 Issue of Self Magazine.

FYI, down a total of 19 pounds since January 1, 2013.

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Trying to incorporate new veggies into our diet for nutritional variety. Believe it or not this made brussel sprouts and mushrooms delish!

• 1 lb brussel sprouts
• half a cup chopped mushrooms
• chopped onions
• 6 tbsp butter, divided
• salt and pepper

Preheat the oven to 400F. Line a baking sheet with aluminum foil and add butter and monitor carefully while browning (otherwise the butter burns and the whole house fills with smoke, like what happened to me the first time). When butter starts to brown it develops a toasty aroma.

Slice the sprouts in half lengthwise, removing any loose, outer leaves and trimming the bottom stems.

Chop mushrooms and toss with sprouts, chopped onion, salt and pepper.

Coat in browned butter

Bake 400F for 10-15 minutes (depending on size), or until browned.

And enjoy!

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Nothing better than warm banana bread on a cold night.  I love pastries and baked goods but I try to avoid processed sugar and flour. I want my food to be nutritional AND indulgent.  You can imagine how happy I was to discover almond flour, which is high in protein with iron and a great alternative for those avoiding carbs.

Tonight I made my favorite paleo banana bread with a twist by adding more bananas and blueberries, here is the recipe:

Paleo Banana Bread

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One of my favorite natural cooking sites is run by a woman whose child has a gluten allergy. She shares wonderful recipes for those who want to go gluten-free, lactose-free, dairy-free and vegetarian.  This recipe is great for those looking to avoid traditional sugar and wheat flour or those just aiming for a more balanced diet with a little dessert variety. This delicious all natural homemade strawberry shortcake uses fresh strawberry, agave nectar, maple syrup, coconut oil and almond flour. The almond flour yellow cake is especially great for those with a gluten sensitivity and those suffering from low iron.

Gluten-Free Yellow Cake and Cupcakes (using almond flour)

Ingredients

• 2 large eggs
• 1/3 cup of honey (or other sweetener)
• 1 teaspoon of lemon juice
• 1/3 cup of coconut oil
• 1 tablespoon of vanilla
• 1 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 1/2 cups of blanched almond flour

Instructions

1. Preheat your oven to 325°F/165°C.
2. Prepare an 8-inch round cake pan by rubbing oiling on the inside, and then trace and cut out a circular piece of parchment paper the size of the baking pan. Place it on the bottom of the pan. This allows you to remove the cake from the pan without it sticking. To yield the circle size I need, I place the cake pan on a piece of parchment paper and trace a circle around the pan.
3. Combine all the wet ingredients in a bowl and blend with a fork or whisk.
4. Add the dry ingredients and blend with a fork or whisk.
5. Pour the batter into the baking pan and shuffle it a bit to even it out.
6. Bake for about 20 minutes, or until the center is not wiggly and a toothpick inserted in the center comes out clean.
7. Cool the cake and gently run a knife along the outer edge of the cake to make it easy to remove.

Makes one layer cake or about 6 cupcakes

Whipped Cream

• 1 pint of organic valley heavy cream
• 3 tablespoons of maple syrup (or other sweetener like honey); adjust to taste
• 1 tablespoon vanilla

Add the ingredients to a bowl and whip the cream for a few minutes, or until it starts to form soft peaks. You can refrigerate it for several days.

Strawberries

You can either use fresh cut strawberries as is or sweeten them by tossing them with agave nectar or coconut sugar (made from dried coconut nectar).

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My diet has been going very well! Using the MyFitnessPal app to count calories was the best accidental find ever! I have reduced my bored eating and manage my portions while working out. I still eat the same foods, just less of it. On Monday, just two weeks in, I had loss 5.5 pounds. That is after a dinner party in which I consumed thousands of calories the prior weekend!

My meals are yummy but I work hard to manage my portions.

Tuesday I had a huge group lunch, so I had a carbohydrate and calorie light dinner. Grilled turkey patty with melted smoked gouda on a bed of greens with tomato and onion.

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Beef, Lentil, Plantain and Jasmine Rice MAGIC

I made it up as I went along, the measurements are rough estimates

Would you believe that on a diet and journey to become healthy, that this is a freaking meal I can have? The only problem is controlling your portions. If you do this will cost you around 400 calories (cost me 700 because I went back for seconds. Please note that I used minimally processed, fresh and organic ingredients right down to the beef. I choose what I put in my meal based on nutritional value and health benefits.

Stewed Beef

-1.30 lbs. cubed bottom round steak or any other cut of beef on sale (natural antibiotic free kind)

-1/4 a medium onion (a very good source of vitamin C, B6, biotin, chromium, calcium and dietary fibre. In addition, they contain good amounts of folic acid and vitamin B1 and K)

-1/2 a cup green onion (I love this stuff)

- 2 stalks celery chopped (fresh from my garden and beneficial because it is a natural diuretic, cleanser, and lowers blood pressure)

-parsley (high in vitamin C, K  and A, lowers blood sugar, is an antioxidant, helps with cholesterol, prevents constipation and the list goes on)

-red chard (organic and fresh from my garden)

-frozen organic spinach

-organic dried herb mix of oregano, basil and rosemary

-2 tbsp. organic tomato paste

-3 tbsp. extra virgin olive oil

-Veggie bouillon cube (with sea salt)

-Two small tomatoes chopped in large chunks

Heat a traditional metal pan add oil (like grandma would do, all these non-stick chemicals is for the birds plus the good stuff that sticks to the plan make a good base when water is added) add cubed beef.  Brown then shortly add onions and tomatoes. Reduce heat and add tomato paste, herb mix, bouillon cube, salt/pepper to taste and 1 cup water allow to cook to thicker consistency. Add spinach and mix well. Add celery, fresh chard, green onion, and parsley toward end I wanted it to be fairly fresh and the celery with a SMALL bit of crunch.

Lentil Soup

-4 cups water

-veggie bouillon cube

-1 cup organic lentil (I used wholefood brand)

-fresh basil three leaves (from my garden)

-fresh oregano three leaves (from my garden)

-fresh rosemary (from my garden)

-fresh sage 1 leaf (bought fresh a month ago for Thanksgiving but because a little goes a long way and is too strong for most dishes so to avoid waste I froze.

Boil water, add lentils, add bouillon cubes allow to simmer for 15 minutes (may need to add more water). Shred herbs and toss in cook additional 10 minutes or so.

Jasmine Coconut Rice

-4 cups water

-3 ¾ cups rice

-dash of salt

-1 tbsp. coconut oil

My family cooks white rice on the stove which is a skill that took me years to master since I started cooking family meals in Jr. High School. We usually use two tbsp. butter or oil to the mix and even a small onion depending on what it is to be paired with. So when I cook my rice in the rice cooker— I never use that instant stuff, it just does not compare- I add water, set to cook, add coconut oil, a few sprinkles of Himalayan salt and allow to get hot. Then I add the Jasmine Rice.

Cooked Peas

-1 ½ peas

-enough water to cover

-dash of salt (Himalayan)

Boil all together until warm

Baked Sweet Plantains (If you have additional calories to burn)

-1 or 2 chopped plantains

-honey

Slice and lay on foiled baking sheet. Drizzle with honey and bake until golden brown.

I make up nearly all my family meals and I think this is pretty much what I did. I have to make a second time to know for sure. HA!

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I’m following one of my favorite food and life blogger’s Pot Roast, and it is wrought with perfection. After going to my local farmer’s market and Greenwise Publix to buy my onion, fancy antibiotic-free and humanely raised beef, organic carrots, organic garlic olive oil, Himalayan Salt, cracked pepper, herbs and sweet peppers. I Followed her instructions picture by gorgeous high-def picture.

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Day 2, 3 and 4 of my romantic birthday surprises included deliveries of sweets, multiple bouquets of flowers and a four hour spa trip that left my nail, brows, face and body pampered. My husband is ubber romantic.

My husband also surprised me with a custom triple chocolate cake, an amazing dinner at a new favorite restaurant and a paleo friendly diet of almond flour pancakes and organic bacon.

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Turkey Guacamole Burger

Ingredients:

• Ground Turkey
• Sea Salt
• Cracked Organic Pepper
• 1 egg
• Thinly sliced young Parmesan
• Fresh Publix Italian Bread

Guacamole Salad

• 2 Avocados
• lime juice
• Pinch of Sea Salt
• Organic cracked pepper
• Small Dash Organic Apple Cider Vinegar
• Handful of Cherry Tomatoes
• Romaine Lettuce
• Red Onion

Mix ground turkey, salt, pepper and egg. Cook as usual (I used the George Foreman Grill) and melt sliced cheese.

Throw avocados, tomatoes, lettuce, onion, lime juice, apple cider vinegar, salt and pepper in food processor. Chop coarsely.

Put all together and enjoy!

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