Gluten Free Mongolian Beef & Broccoli Stir Fry

As we approach summer, I think we’re all craving no-fuss weekday meals that can easily be thrown together and that don’t have us in the kitchen all night long. 

It’s all about capitalizing on that extra bit of daylight at the end of our work day and soaking up that sunshine. I mean…here in Ontario, we’ve waited for it all winter long, right? 

This one pan meal is not only simple and convenient but it’s also nutritious, hormone balancing and loaded with flavour. I think it makes the perfect no-fuss weekday meal! 

Enjoy it on its own or as a side dish, or my personal favourite, over cauliflower rice.

Did you know that cruciferous veggies such as broccoli actually help us to balance out our  hormones? It’s true. These foods help us to clear excess estrogen from our body. So, eat your broccoli ladies because it’s truly one powerhouse of a vegetable. 

Speaking of our hormones, we’re launching another round of our Metabolic Reset this summer. It’s going to be 8 weeks and we’re including tons of updated information, recipes and other goodies for you! 

As with most women, you might be suffering with hormonal imbalances such as low thyroid function, PMS, PCOS or menopause. Our 8 week high fat, low carb weight loss program is designed specifically for women so you can lose weight with ease and balance your hormones with delicious foods. 

It’s meals like this that you can enjoy in the Metabolic Reset program. One of the questions we’re often asked is, “what will I be eating?” Our answer? Food just like this! Delicious food. Easy to prepare food. Food that the entire family will love. 

So if you’ve been wanting to balance out your hormones and lose weight all without deprivation then get on our wait list here. 

This Mongolian Beef & Broccoli Stir Fry is gluten-free, grain-free and paleo-friendly. It’s a savoury dish with tender strips of beef and stir fried broccoli with a rich umami sauce with garlic, ginger and just a hint of sweetness. 

Mongolian Beef & Broccoli Stir Fry
This Mongolian Beef & Broccoli Stir Fry is gluten-free, grain-free and paleo-friendly. It’s a savoury dish with tender strips of beef and stir fried broccoli with a rich umami sauce with garlic, ginger and just a hint of sweetness.
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Ingredients
  1. 1 large grass-fed steak
  2. 3 Tbsp olive oil, divided
  3. 2 garlic cloves, minced
  4. 2 tsp ginger, grated
  5. 2 Tbsp Bragg’s all purpose seasoning (or extra Tamari)
  6. 1 Tbsp tamari
  7. 1.5 Tbsp coconut sugar
  8. 1/4 cup water
  9. 1 head of broccoli, cut florets
  10. 2 tsp rice wine vinegar
  11. sprinkling of sesame seeds, for garnish
  12. 1-2 green onions, thinly sliced
  13. pinch crushed red pepper, optional
  14. 2 cups cauliflower rice, optional
  15. sea salt
  16. black pepper
Instructions
  1. Remove steak from the fridge and let it come to room temp (about 30 min). Get a cast iron pan on the stovetop over medium heat.
  2. Pat the steak dry using paper towel and season generously with sea salt and pepper. Add 1-2 Tbsp olive oil to the pan.
  3. Sear steak in cast iron pan, about 3-4 minutes per side for medium cook (depending on the thickness of your steak).
  4. Remove steak from pan and allow it to rest.
  5. In the same pan, lower the temp and add 1 Tbsp olive oil. Add minced garlic, grated ginger and cook out for about 1 minute.
  6. Add Bragg’s all purpose seasoning, tamari, coconut sugar and water. Bring to a simmer for 4-5 minutes or until thickened.
  7. Add broccoli florets, cover pan and cook until bright green and slightly tender.
  8. Slice beef and add it back to the pan with 2 tsp rice wine vinegar for about a minute to coat it in the sauce.
  9. Portion out beef and broccoli and garnish with sesame seeds, green onion and pinch of crushed red peppers.
  10. Optional: serve over whole grains or cauliflower rice.
Holistic Wellness https://holisticwellness.ca/
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BBQ Chicken & Sweet Potato Casserole (Paleo, AIP)

Casseroles are by far the best and easiest dinners to whip up. Plus, you can make a massive one, enjoy the leftovers for lunch the next day and basically meal prep like a BOSS! This BBQ Chicken and Sweet Potato Casserole will definitely win your heart over, and your family too! 

Nothing says fall like sweet potato and although I’m not quite ready to let go of the hot summer weather, I don’t have a choice. I live in Canada and the coldness is approaching – UGH! (I swear I was born in the wrong Country). 

But with fall comes delicious soups and stews, casseroles and all things pumpkin. Like these Pumpkin Almond Butter Bars. They are my favourite and I can’t wait to bake them up again. 

So back to casseroles…

This casserole is quite versatile. Instead of sweet potato, you could use mashed cauliflower, regular white potato, mashed parsnips and carrots, or even cauliflower rice. And to keep this recipe AIP friendly, use an AIP approved BBQ sauce, like this one here. 

You guys might think this dish looks super fancy and time consuming, but trust me it’s not. And when it comes to cooking, I prefer taking the quick and easy route. If I have the time, I’ll make something a little more fancy, but trust me guys – most of the meals that I cook might ‘look’ gourmet but ANYBODY can make them. 

A few notes about this recipe:

  1. I cooked my sweet potato in the instant pot. I placed the rack on the bottom of the instant pot, added in 1 cup of water, then placed 2 large sweet potatoes on top of the rack. I set the timer for manual – 15 minutes and viola. Mashed sweet potato in NO TIME! You can use this method, or boil your sweet potato or roast in the oven. Your call.
  2. The chicken – we bought an organic whole roasted chicken and shredded it up. We used this for lettuce tacos, this recipe of course and for breakfast scrambles. It’s a time saver, but you can roast your own chicken if you prefer.

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (scroll below to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

Ok, let’s get cooking. I hope you enjoy this deliciousness as much as we did! Be sure to leave your comments below and let us know how you liked it. We love to hear from you. 

BBQ Chicken & Sweet Potato Casserole
Serves 4
A Paleo and AIP friendly casserole dish that is loaded with beta-carotene, healthy fiber and satiating protein.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 5-6 lbs sweet potato, roughly 2-3 large sweet potatoes, mashed (see notes above)
  2. 1/4 cup coconut oil or butter or other choice of fat
  3. Sea salt and pepper (omit pepper for AIP)
  4. 4-6lbs shredded chicken (thigh or breast)
  5. 1 cup BBQ sauce (choose AIP BBQ sauce - see notes above)
  6. 1/3 cup green onion, chopped, plus more for garnish
  7. Fresh parsley, for garnish
Instructions
  1. Preheat oven to 350F and grease a lage casserole dish.
  2. Mixed mashed sweet potato with coconut oil, salt and pepper.
  3. Spread evenly into large greased casserole dish.
  4. In a large bowl, combine shredded chicken, BBQ sauce and green onion. Spread on top of sweet potato layer.
  5. Place the casserole in the oven and bake for 25 minutes. Serve topped with green onion and fresh parsley. Serve alongside a large green salad.
Notes
  1. See notes above for tips on cooking sweet potato and preparing chicken.
Holistic Wellness https://holisticwellness.ca/
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Vampire Immune Elixir

Ok, so I’ll admit; Vampire Immune Elixir sounds pretty weird right? Actually, I think it’s pretty damn cool, but then again, I”m totally bias to my creations 🙂 

This immune elixir is awesome, but I’ll be the first to admit, it doesn’t taste like candy. In fact, when I took the first sip from it the other day, after it had been fermenting for over a month, I thought for sure it was going to taste a lot stronger than it did. 

But truthfully, it wasn’t so bad. And a teaspoon a day is really all you need to help prevent the cold and flu, fend off vampires (ie. bacteria, fungus and parasites), strengthen your immune system, and support detoxification. 

Yes, this powerful drink can do all of that!

Every morning it’s a ritual in our home that my boyfriend and I start our day with warm water and apple cider vinegar. And if you’re unaware of all the benefits of apple cider vinegar, then read this post here. 

From digestion, to liver support and gorgeous glowing skin, apple cider vinegar has many incredible benefits. I decided our morning drink needed a boost and so, the Vampire Immune Elixir was born!

So why vampire? Well, this elixir is loaded with garlic, an antibacterial powerhouse that is amazing for immunity and overall health. And garlic helps to fend off vampires right? Well, I learned that from watching the Lost Boys when I was younger.

As a side note, I used to know this man who ate a raw garlic clove everyday for over 30 years. He was in his 70’s and let me just tell you, his skin was amazing!

So what other benefits does this elixir offer? Well since it’s loaded with ginger, garlic and spicy cayenne, it helps to heat and warm your body, detox your system and improve circulation. Stimulating blood flow is important as this helps to flush toxins and waste through your body. 

I also added some anticancer turmeric to this mix, along with raw honey, sea salt, rosemary, lemon and of course, lots of apple cider vinegar. 

You’ll need to let this ferment for roughly 30 days to help increase the potency and being that this is an old folk remedy, you can pretty much use whatever herbs and spices you’d like. The fermentation process turns this elixir into a cold and flu fighting nutrition powerhouse! Be sure to store it in a warm place (I put mine in the cupboard) and left it for for just over a month, roughly 40 days. 

Make this Vampire Immune Elixir today so by the time Christmas rolls around and the busyness of the holidays, you’ll be prepared to keep your immune system strong and stay healthy!

Vampire Immune Elixir
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 large piece ginger root, roughly chopped
  2. 5-6 large garlic cloves, roughly chopped
  3. 3-inch piece turmeric root (or add in 1/2 tbsp ground turmeric)
  4. 1/2 white onion, roughly chopped (optional)
  5. 2 tsp cayenne pepper or 1 whole jalapeño pepper
  6. 2 organic lemons, sliced
  7. 2 cinnamon sticks
  8. 1 sprig fresh rosemary
  9. 500ml raw apple cider vinegar (with ‘the mother’)
  10. 500ml spring water
  11. 1/2 tbsp raw honey
  12. 1/2 tsp sea salt
Instructions
  1. Fill a 1L glass mason jar with all ingredients (herbs + spices). Fill half the mason jar with apple cider vinegar (roughly 500ml) and the remaining with spring water. Add in honey and sea salt. Be sure all the herbs and spices are completely covered with liquid. Cover the top with a piece of parchment paper, then put on the lid and close tightly.
  2. Store in a cupboard, out of the light, in a warm space. If you can remember to give it a shake every few days, that would be good! Otherwise, let it sit for 1 month to ferment. When ready, strain out the herbs + spices and pour the liquid into a clean mason jar.
  3. Every morning take 1 tsp of your Vampire Immune Elixir. Keep it stored in the fridge. It will last for 3-4 months.
Holistic Wellness https://holisticwellness.ca/
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