Coconut Strawberry Refresher

No need to rehydrate with the sugar and artificially flavored bottled electrolyte drinks. Make your own with these simple real food ingredients!

Ingredients::

One 24 oz mason jar
6-8oz coconut water
12 oz water
Ice
2 strawberries mashed
1 mini orange squeezed
1-2 tbsp lemon juice
3 pinches pink salt
1 tbsp honey syrup (honey and water cooked together)

Directions: 

Put all together everything but the ice and waters, then muttle, mash the fruit mixture! Store in refrigerator for two days max. 

Classic Cobb Bowl

Salad:

• A handful of mixed greens
• 1/2 cup cooked quinoa
• 1/2 cup cooked chicken
• 2 eggs, sliced
• 2 pieces of cooked bacon, chopped
• 2 green onions, chopped
• 5 grape tomatoes, halved
• 1/2 avocado, diced
• sprinkle of goat cheese
• 3-4 tbsp honey mustard vinaigrette

Vinaigrette:

• 1 cup olive oil
• 1/3 cup white wine vinegar
• 2 tbsp grainy mustard
• 1/2 tsp salt
• 1/4 onion powder
• 1/4 garlic powder
• 1-1/2 tbsp of raw honey

Put all together in a mason jar and shake, done!

Lets put together:

Take a good size bowl and start building in order of ingredients! Simple and ready in a snap! You can even make in a mason jar, add the dressing for a salad on the go. 

Check out this handy video on this snap of a recipe!

Broccoli Crunch Salad

I love the simplicity of this salad and the amount of nutrition PACKED food is in the bowl! It is a broccoli fest, which is a power food for our bodies. This is one of my go-to recipes to make and take to potlucks, summer barbecues and picnics!  No need for bottled sauces here. The dressing has real food ingredients (when buying the right brands at the store) and no processed foods!!

The Salad:

• 6 pieces of nitrate-free bacon, cooked and chopped
• 5-6 cups of broccoli
• 1 large apple. diced
• 1/2 cup red onion, diced
• 1/2 cup sunflower seeds
• 3/4 cup dried cranberries
• 1/2 sliced almonds

 

The Dressing:

• 2/3 cup avocado mayo (Primal Kitchen)
• 1/4 cup full-fat plain yogurt
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• 1/4 tsp poppy seeds

Time to put together! The salad part is pretty straightforward. I do buy the broccoli at Costco in a huge bag, but I have lots of mouths to feed! You can easily just chopped up a couple of heads of broccoli. The bacon I made ahead in the oven on 400 for 15-20 minutes, then chopped away. The apple is quarter and core, then do small bite-size pieces.

The dressing is so very simple. Just put all the ingredients in a mason jar and whisk! It makes about 1 14/ cup. pour over the salad and toss very well. I like to make this a few hours before needed to get the best flavor. Use can use for up to a week in the refrigerator. 

Gluten Free Teriyaki Chicken Wings

Why on earth do you need to buy the bottles of store bought sauces that are filled with MSG, Salt, Sugar, and colorings.  A homemade teriyaki is simple and only has 6 ingredients

Ingredients:

• 1/3 cup tamari sauce or coconut aminos

• 2 tbsp raw honey

• 1/2-1 tsp sriracha

• 2 garlic cloves, pressed

• 1 tbsp press ginger

• 1 tbsp toasted sesame oil

• 1 pound Chicken wings

• Salt and Pepper

• 1 tbsp avocado oil

Directions:

Preheat oven to 400. Liberally salt and pepper chicken wings, drizzle with Avocado oil and toss. Place on a baking sheet (Foil needed if not non stick) bake for 20-25 till crispy. While the chicken is cooking, it is time to make the sauce. I put all the ingredients in a mason jar and use a blender stick to combine. You can also use a blender. Once the chicken is cooked. I take the chicken and sauce, toss into a large bowl. Once coated I place back to pan and cook for another 10 minutes. 

Simple as that, done! If you like your wings saucierEnthen just double the recipe!! This would also make for a great item to bring to a party. Just cook them and place in a warmed crockpot and keep on low till served!

Creamy Chicken and Wild Rice Soup

Many think that a creamy soup is fatting, unhealthy and not a nutritious choice for those looking to keep healthy. This could not be further from the truth! This soup has every nutrient you need in one bowl! Healthy Fats (coconut milk & fats), Protein (whole chicken), Complex Carbs (whole grain rice & veggies), and tons of micronutrients from the bone stock!!  The best part is this soup is satisfying and filling not leaving you reaching for snacks a few hours later! 

Ingredients:

• 1/2 onion, diced

• 1/2 red pepper, diced

• 1 cup carrots, diced

• 1 cup celery, leafy part too, diced

• 2 cups mushrooms, diced

• 4 garlic cloves, pressed

• 2-3 tbsp butter

• 1-2 tbsp flour ( I use GF cassava flour)

• 4 cups bone broth

• 1 cup wild rice

• 4 cups shredded or chunked cooked chicken

• 2-16oz full fat coconut milk

• 2 bay leaves

• 1-1/4 tsp+ sea salt

• 1/2 tsp +pepper 

Time to make:

Heat stock pot or dutch oven over medium heat. Add butter, onions, peppers. Sautee till softened then add remaining veggies, plus the garlic.  Cook down till all have softened and add remaining butter. Once butter is melted we will make the roux. This gives the thickness to the soup. Sprinkle flour over mixture. Stir and combine mixture for 2 minutes till it is a little thick. Now you will slowly add one cup of broth and stir till it is thick.

Then keep adding, one cup at a time doing the same process. After all the broth is in, add salt, pepper, bay leaf and wild rice. Bring to boil then return to low. Cover the pot and cook on low for 30-45 minutes till the rice is cooked. Once rice is tender, add remaining ingredients, bring to boil again then turn to low for 5-10 minutes! Time to eat!!

Side Notes: if you tolerate dairy you can use cream, whole milk, etc. Also, you can make rice add of time and add fully cook to cut the time down. For best result use homemade bone broth. Here is my version

 

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Creamy Coconut Butternut Pasta

For the love of all things in my dairy-free world, this sauce is a game changer!!! My oldest was at work while I was making and ate later when she got home from work, she was in love and had NO idea there was no cheese or dairy cream. This from my picky teenager. Such a winner. This sauce will be part of some future recipes but for now. Enjoy 

Ingredients:

Sauce:

• 1 Butternut squash
• 3 cups chicken broth or stock, divided
• 1 cup coconut milk, full fat
• 2 tbsp cassava flour
• 2 tbsp butter
• 1/2 onion, finely diced
• 4 garlic cloves
• Salt and pepper

Pasta:

• 1 package, GF, Whole Grain Pasta, Penne
• 1 pound Shrimp, deveined uncooked
• juice of 1/2 lemon
• Salt and pepper
• 1 tbsp butter
• 2 hand full of baby spinach

Putting together:

In a 2 quart pot add the peeled and chopped butternut squash and enough broth to just cover the squash, then boil. The time will vary a bit but it will be around 20ish minutes, till the squash is ultra soft. Once cooked add to blender, 1 tbsp butter, and coconut milk. Start with 1.2 tsp salt and pepper. Let this cool a bit before you blend or it will explode. 

In a small saucepan, heat on medium add butter and cook seasoned shrimp. This will take only a few minutes. Squeeze lemon over the shrimp just at the end of cooking. Reserve shrimp till sauce is ready to put together. 

Boil pasta based on instructions. If using rice pasta be sure to rice after cooking. 

Time to make the sauce. In a large sautee pan add 2 tbsp butter, melt. Add onions and garlic and cook on med-low till onions clear and soft. Sprinkle the cassava flour over mixture and whisk. Cook for a minute then slowly add broth, whisking, cooking until thickened. Then add the blended squash and heat to a simmer. To make the sauce smooth add back to the blender, puree and add back to the pan. If you like it with pieces of onion just leave as is! Put in the spinach, cook it down until wilted.  Lastly, you will add the shrimp to reheat. 

Once pasta is done it is time to put it all together. If I am feeding everyone at once I toss this all together in a large serving bowl. Serve with a salad or crusty bread!

Note: You can make the sauce and use any way you wish! It is wonderful as is, with zucchini noodles or even with chicken! Play with it!

Chicken Tortilla Soup

Ingredients:

• 1 pound chicken thighs

• 1 can 28 oz diced tomatoes

• 1 can black beans

• 1 can diced chiles

• 1-16 oz frozen corn

• 8 cups bone broth

• 1/2 onion, diced

• 1 red pepper, diced

• 2 garlic cloves, pressed

• 2 tbsp avocado oil

• 1 cup taco seasoning (MY RECIPE)

• 1 tsp cumin

• 1/2 tsp salt 

• cheeses, avocado, sour cream

Directions:

Add oil to the soup pot over medium heat. Once warmed up put in onions, peppers, garlic, and chicken. Sprinkle this mixture with about 1-2 tbsp of taco seasoning. Once the chicken is cooked add rest of ingredients and spices. Bring to a boil and simmer for 30 minutes. Serve with, Sour Cream, Guacamole, even shredded cheeses. 

Adaption for the crockpot. Cook the chicken as instructed on the stove then add all ingredients to the crockpot cook on low for 8-10 hrs. 

Veggie Loaded Chili

Getting vegetables into our kid's diet can be a bit of a challenge. Picking kids are the number one issues that parents struggle within the cooking arena. I get it, truly! Soups and sauces are a fantastic way to sneak in those greens. This Chili recipe is a hit with many kids, I do leave the beans out if making for really picky kids. One tip to get kids on board, load up the cheese and even tortilla chips to make it even more enticing. Remember that it can that it can take up to 7 times for a child to catch on to a food. Keep offering my friends. Don't give up! 

The Veggies!!!

This is where you get to play with your food! What are some of your favorite veggies? I like to choose veggies that can hold up to cooking and seasonal choices as well. This gives such an interesting flavor. Pumpkin, butternut squash, even greens can be added. Again if you have picky eaters, dice or chop finely. I do always have the trinity of cooking. Onions, peppers, and celery. These need to be sautee in fats to soften! I do a little sautee on all the veggies to give them a good coating of fats and seasonings! 

There are some cans and jugs used in chili unless you can your tomatoes. Gardening is not my gift, trust me I have tried! So canned organic tomatoes it is! I LOVE Trader Joe's garden patch veggie juice! No added junk and very flavorful! Add in my homemade taco seasoning and you have a winner! Time for the recipe!!

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Ingredients:

• 1 pound ground beef

• 1 onion, diced

• 4 garlic cloves, pressed

• 1 green pepper, diced

• 1 cup mushroom diced

• 1 cup celery, diced

• 2 cups carrots, chopped

• 2 cups fresh pumpkin, peeled and chopped

• 1 cup zucchini

• 1 sweet potato, peeled and chopped

• 2 cans 28 oz diced tomatoes

• 1 can kidney beans, rinsed

• 1 can navy beans, rinsed

• 64 oz tomato/veggie juice.

• 3/4-1 cup chili seasoning ( my recipe)

• 1 tbsp cinnamon

• shredded cheese and greek yogurt for toppings

Directions:

Heat large stock pot on medium high heat. Then add beef, onions and garlic, sprinkle with 2 tbsp chili seasoning. Cook till beef done. Then add in all veggies and cook for 5 minutes stirring frequently. Then add rest of seasoning, I start light and add more as needed. Veggie juice and beans then bring to a boil. Add a little water as needed to get to consistency you like.  I do try to use organic as much as possible. 

You can make in crock pot, you do need to cook beef onions and garlic as well as cooking the veggies a bit then add to crockpot on low for 8 hrs. 

 

Coconut Curry Cauliflower Soup

Oh, the beauty of curried anything!! The yellow from the turmeric is so bright and vibrant! For many years I have stayed away from that scary thing Curry. Not something I grew up eating at all, so like many I shy away from things I am unfamiliar with. As I have gained more confidence in the kitchen I decided to give this cuisine a try, Usually, I follow a curry recipe to the tee, but this time I just went with it and here is what I got!  A big ole bowl of creamy goodness. One to the steps!

Time to build the soup with a few basic ingredients that you will likely have in your pantry! We will be combining these first ingredients to roast for the base of the soup. Roasting the cauliflower gives it a unique flavor and add that bacon and bam! I love the garlic and I highly recommend fresh as often as possible. The jars of chopped garlic will work, but the flavor is just not quite the same.

I put the bacon, onions, garlic, and cauliflower together and coat with avocado oil, salt, and pepper. Toss together and lay out flat on a baking sheet. I personally love my stoneware from Pampered Chef. You will know it is ready when you have the golden look and a coloring has a little char on the edges. Once this is done then you will be adding all of this to a dutch oven pot

Now my favorite part! The building of the broth! 

Honey Mustard Chicken Bake

Ingredients:

•   1 cup avocado oil

•   1/3 cup white wine vinegar

•   2 garlic cloves, pressed

•   4 tablespoons German style grainy mustard

•   1 1/2-2 tablespoons raw honey

•  ½ teaspoon salt and pepper

•  ½ teaspoon salt

•  1 tablespoon rosemary, finely chopped

• 1 whole chicken cut up or 10 bone-in chicken thighs/legs/breasts

Directions

Put all the ingredients, except chicken and rosemary, into a wide mouth mason jar and mix with a hand stick blender.

Next is the Chicken! Use a whole chicken cut up or just legs, thighs etc. I HIGHLY recommend using skin and bone on chicken pieces.  Many benefits (both flavor and nutrition).

Marinade the chicken with the above dressing and add 2 tbsp chopped fresh Rosemary. Use a large ziplock and cover completely. Marinade for at least an hour to 12 hrs. Once the marinade is done, preheat oven at 350. Place chicken pieces in an oversized 9x13. Bake for about an hr. DONE!

Want crisper skin, turn the temp up at the end to 425 for 10 minutes. Enjoy!

Tiny but Mighty Popcorn

Nothing better than homemade stovetop popcorn!! Remember the old Air Popcorn Poppers or even jiffy pop? Then came the evolution of microwave popcorn. Ladies and Gents, the chemical load in all microwave popcorn is immense!! But there is an easy solution, Tiny but Mighty popcorn!! My kids are so excited for our popcorn nights!!

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Ingredients:

• 2/3 cup heirloom popcorn kernels

• 3 tbsp coconut oil or avocado oil

• 1 tsp salt

• 1/2 tsp black pepper

• dash of cayenne powder

• 2-3 tbsp butter

Directions

In a large pot, melt oil over medium-high heat. Once melted add 2 kernels of popcorn. This is to tell us when the oil is at the correct heat for popping. When those two kernels pop, the oil is ready.

Add kernels to the oil, cover with a lid. You will want to continually shake the pan as the popcorn pops. Keep cooking till the popping becomes less frequent. Once done, turn off head add seasonings and butter. Then toss all together until butter is melted. 

Creamy Coconut Chicken Corn Chowder

On a cold fall or winter night, this soup hits the spot! One of my favorite soups are cream soups, but with being intolerant to most dairy I had to learn to make my own. Coconut Milk has saved my life!!! It is so versatile and a simple swap that gives a slightly sweet hint to your dishes!  I also had to learn to make a Roux (paste to thicken the soup) Check out my FB Live on How to make a simple roux for this soup!

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Ingredients:

• 1 cup pepper (green or red), diced
• 1/2 onion, diced
• 1 cup celery, diced
• 1 large carrot, diced
• 2 cups red potatoes, diced
• 2 cups frozen corn
• 2 16oz cans full-fat coconut milk
• 1-quart chicken stock or bone broth, 4 cups
• 2 cups shredded cooked chicken
• 2-3 tbsp cassava flour (GF) or your four choice
• 2 tbsp butter
• 1 tbsp tallow
• 1-1/2 tsp sea salt
• 1 tsp black pepper
• 1/2 garlic powder

Directions

1. In a dutch oven, preheat pan over medium-high heat. Add butter and tallow, melt. Then add celery, onions, pepper and cook till onion is translucent. You should have moisture on the bottom of the pan. If not, add an additional tbsp of butter or tallow. Time to make the roux. Turn temp to medium. Once the additional butter is melted sprinkle flour into the pan. I do 1 tablespoon at a time. Whisking together after each tbsp. You need to "cook' the mixture a bit till a paste texture. Then I add one cup of broth and whisk and whisk till all combined. It will begin to thicken. Once a thicker consistency you can add the remaining broth.

2. Time to add remaining ingredients. Coconut milk, carrots, corn, potatoes, chicken, and seasonings. bring to a little boil and then return to simmer for around 20-30 minutes. Once the potato is tender it is ready. 

Bonus tips: 

• You can make on stove top then put in crockpot to keep warm for dinner
• Freezes well
• Coconut milk does not currdle which is a bonus!!

Maple Bacon Butternut Squash Fall Salad

This beautiful fall salad is inspired by a combination of many Pinterest boards. Don't just ya just love Pinterest? This salad is chuck full of all the fall ingredients we LOVE!  Apples, Squash, Kale make this a unique and bountiful salad. Remember that you can easily sub out any ingredient to accommodate your likes or dislikes.

For example, you can use a different cheese for the goat cheese or maybe sweet potatoes for the butternut squash. Not a fan of kale, ok use romaine, spinach or even cabbage! 

Ingredients:

Salad

• 2 cups kale, chopped
• 2 cups baby spinach
• 1/2 small apple diced
• 1 thin slice red onion
• 1/2 -1 cup roasted butternut squash
• 1/2 cup cooked chicken (can easily sub out or omit)
• 1/4 cup walnuts (or your nut of choice, or omit)
• 1 oz goat cheese
• 2-3 tbsp maple bacon dressing (see below dressing)
• salt and pepper to taste

Assembly:

One large bowl, add the kale and 1 tbsp dressing then get your hands dirty and massage the kale! This helps to break down the kale to make it a bit softer and easier to digest. I let it sit for about 15 minutes then add all the remaining ingredients and a little more dressing. This is a dinner size salad for one or a good size salad for lunch. I personally eat this to myself! 

Dressing:

• 1 cup olive oil
• 1/3 white wine vinegar (or your vinegar of choice)
• 3 pieces of bacon chopped and cooked (keep the drippings)
• 2 tbsp bacon grease from above
• 1 1/2 tsp of dijon mustard
• 2 tbsp real maple syrup
• 1/2 tsp salt
• 1/4 tsp pepper

Mixing: Cooked chopped bacon on the stovetop over medium heat until crispy. Reserve the grease. In a wide mouth mason jar add all the ingredients. Then using an emersion blender stick, mix away! Feel free to add more maple if you like sweeter or take away a like vinegar if too tart. Play with the flavors! Put leftover dressing refrigerator for at least a week. 

Breakfast Toast 3 WAYS

Toast has become all the rage in the foodie scene. I know, it sounds kinda crazy! I mean toast has long been a staple in the kitchen. Long gone are the days of toast with jam from my grandmothers kitchen. From all sorts of different breads, sourdough, rye, wholegrain to sprouted wheat. To a huge variety of tops. Smoked salmon with cream cheese, smashed avocados topped with farm fresh egg.  Something that looks very fancy can easily be done for a fast simple breakfast lunch or dinner. Below are some basic Toasts that can be adapted for your taste!

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Poached Egg Toast:

Ingredients:

• One piece of bread of choice ( see my favorites below)
• pat of real butter
• 1/4-1/2 cup avocado (about 1/2 an avocado)
• 1 slice candian bacon
• 1 egg over easy ( or as you like your eggs)
• salt and pepper

Put Together:

• Cook eggs as you like (I love a runny egg)
• toast bread
• smear with butter
• smash avocado onto the toast
• Salt and Pepper to taste
• candian bacon( ham, bacon etc)
• cooked egg
• eat!

This is more of the classic play on breakfast toast. I have been known to add sliced apples, blueberries or even strawberries. This is where you can play with your food!

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Creamy Classic, Peanut Butter Banana Toast

Ingredients:

• One slice whole grain cinnamon raisin bread ( I like Eziekel)
• Smear of real peanut butter (no added sugars)(or your favorite nutbutter)
• 1/2 banana sliced
• drizzle of honey (optional)

Construction:

• Toast bread
• little pat of butter
• Smear your nut butter
• apply the banana 
• Eat!

For those who tend to not be a traditionalist when it comes to breakfast foods. This is a perfect fit! Sprouted Whole Grain Bread, Cream Cheese, tomato and roast beef for the WIN!

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Lunch for Breakfast Toast

• one slice toasted whole grain bread
• 1 tbsp cream cheese (or you cheese of choice)
• one large tomato slice
• slice of you favorite meat (salmon, tuna, turkey, etc)
• Salt and pepper to taste

Simple steps:

• toast bread
• spread the cheese
• add tomato slice
• Salt and Pepper on the tomato
• add your meat 
• eat!

Peanut Butter and Banana Refrigerator Overnight Oats

My daughter squealed with delight as I revealed her morning breakfast. This is her absolute favorite morning treat. No need to fall for those prepackaged breakfast foods. This takes only about 5 minutes to prep the night before and you have a nutritious breakfast ready to go! whole grains, healthy fats, and a touch of maple syrup.  This is a winner!!

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Ingredients:

• 1/3 cup rolled oats

• 1/3 cup full-fat plain yogurt

• 2 tbsp peanut butter

• 1/3-1/2 cup milk of your choice

• 1 banana

• 1 tbsp real maple syrup

• two shakes of cinnamon

• 1/2 tsp vanilla

Directions:

Take a basic Mason jar with lid, add all the wet ingredients and banana, smash it all together. Next add the oats, cinnamon, and vanilla. Mix everything all together, put on the lid and throw in the refrigerator. You can keep for 3-4 days and grab as you need!. 

This makes about 2 cups so depending on your appetite you can get 2 servings! 

Add ins:

• Any fruit or berries

• Nuts: Walnuts, Pecans

• Chai Seeds

Basil Cucumber Tomato Salad

This is a crazy super simple salad that focuses on all things summer! Fresh garden cucumbers, tomatoes, onion, and basil! Give this a try for your next meal or gathering it will be a hit!

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Ingredients:

• 2 c Cucumber, diced
• 2 c Plum or Roma Tomatoes, diced
• 1/2 c Red Onion, thinly sliced
• 1 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• 1/2 tsp or more Salt
• 1/2 tsp or more Pepper
• 5 Basil Leaves, ribboned

Directions: 

Mix all of the above and adjust salt/pepper to your taste. Refrigerate and keeps for 3 days! 

Not your Ordinary Beef & Vegetable Soup

Ingredients:

• 2-3 Garlic cloves, pressed
• 1 tsp Thyme & Rosemary each
• 1 tsp Sea Salt
• 2/3 tsp Pepper
• 1 1/2 pound Grass-fed Beef
• 3 cups Bone Broth
• 3 cups Water

• 1 1/2 cup Butternut Squash, diced
• 1 1/2 cup Sweet Potato, diced
• 1 cup Carrots, diced
• 1 cup Mushrooms, diced
• 1 Leek, diced, soaked and rinse
• 2 hand fulls of Kale, chopped
• 2 hand fulls of Swiss Char
• 1 cup Zucchini, diced

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Directions:

Preheat a large dutch oven or pot. Add a tablespoon of butter, melt and add leeks and mushrooms. Once softened then add garlic. Cook over medium heat for 2-3 minutes. Add the hamburger and cook through. Next, add all the seasonings. Salt, Pepper, Thyme & Rosemary and mix well. 

Time to dump in the remaining ingredients. Squash, potatoes, rest of veggies EXCEPT the kale and zucchini, then broth & water. Bring all to a boil then simmer for 20ish minutes till squash and potato are tender. I add the kale & zucchini last and cook for about 10 minutes more. You can feel free to add more salt or pepper as needed. 

ENJOY!

Subsitutes: If you are not a kale fan swap it out for spinach or swiss chard. You can always add or take away veggies based on your likes. You can't get soup wrong! Play with it!

Real Food Ranch

The number 1 dressing in America is Ranch. With that said it also can be the most unhealthy, processed dressing as well. Bottle dressings, in general, have high sugar, crappy oils, and preservatives as well. There is a solution. Make your own! It is super simple and has twice the flavor of bottled ranch. Enjoy!

Ingredients:

• 1/2 cup real mayo (avocado mayo my favorite)
• 1/4 fall fat coconut milk (or whole milk)
• 2 teaspoons dried dill
• 1 1/2 teaspoons chives (fresh or dried)
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon apple cider vinegar
• 1 teaspoon honey
• 2 tablespoon fresh parsley

Directions:

Put all ingredients ino a wide mouth mason jar. Use a hand blender to combine. No hand blender, use a traditional blender. If you like a bit sweeter add a little more honey. Store in mason jar and refrigerate for up to  week.

Flank Steak Tacos with Creamy Southwest Slaw

This was quite literary a throw it together a meal, a playing my food experiment with positive results! A huge hit with the family! So, of course, it is worthy of sharing with my followers. I hope you enjoy and please let me know your thoughts! I love hearing from YOU!

The MEAT: 

• 2-3 pounds Flank Steak
• 2 tbsp Homemade Taco Seasoning

Take out the steak 30 minutes before grilling. Rub the steak with 2 tbsp of the homemade taco seasoning. Once the grill is ready, cook steak for 5-6 minutes on each side for a medium-rare temperature. Here is a great article on determining meat temps without a thermometer.  Once cooked, let rest for 20 minutes to redistribute juices. When ready to slice be sure to use a sharp knife, and cut against the grain of the steak. Here is a FB Live that demos how to cut a flank steak. 

The Slaw:

• 3 cups Slaw, bagged or slice a variety of cabbage yourself
• 3 sliced Radishes
• 2 Green Onions, chopped
• 2 tsp of Honey
• 3 tbsp Full-Fat Yogurt (greek ok too)
• 1 tbsp Avocado Oil
• 1 tsp Sea Salt
• 1 tsp Pepper
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin Powder
• 2 dashes of Chipotle Powder

I used red & green cabbage and thinly slice with a mandolin, but can use bagged cabbage.  Use a large bowl and dump the slaw, onions, radishes into the bowl.  Just add the rest on top and then use tongs to mix together fully and refrigerate till ready to use. 

The Other STUFF:

• Guacamole
• Whole Grain Corn Tortillas
• GF option and my FAV: Siete Tortillas

Putting it together:

1. Here is the simple part! Time to heat the tortillas to just warm and pliable. I use my ceramic griddle for this but you can use a skillet as well. Now it is time to load it UP!
2. Lay 2-3 pieces of beef on a tortilla, then a dollop of guac and top with creamy slaw and you are ready to eat!!