spicy beef salad
1lb extra lean ground beef, chicken, turkey
1 med onion-minced
2 garlic cloves -minced
2 tsp ginger
1 fresh hot pepper-your choice of heat
1-2 tbsp cayenne pepper
½ cup green beans
1 ½ cups basil, mint and/or cilantro
2 tbsp lime juice
Whole romaine leaves, cabbage leaves, or bok choy.
Place meat in pan with high heat. Drain excess fat if needed and return to pan.
Add onion, garlic, ginger, pepper and ½ of cayenne pepper. Cook for one minute.
Add green beans and cook for 1 minute, then add the herbs, lime juice and toss to combine. Taste for heat and add remaining spices and an extra pepper if desired.
Place the romaine leaves or other choice on platter and fill up with meat mixture. Top with extra fresh herbs, makes 4 servings. ENJOY!
Spicy Chicken Salad
1 ¼ lb boneless, skinless chicken breast, cut into 2” pieces
2 slices of fresh ginger
2tsp ground Szechuan peppercorns
2tsp Natural Sweetener
2 tsp Coconut Oil
2tsp Chile Oil
4-6 tsp low sodium soy sauce
-Garnish options: Thinly sliced celery, torn cilantro, chia seeds.
Place chicken and ginger in pan, cover with cold water and bring to boil. Turn down heat and cook for 10 min. meanwhile prepare ice water bath in a large bowl and insert a strainer.
When the meat is cooked, strain and place strainer in ice bath. Once chicken is cool, drain and place in plastic bag. Seal the bag and lightly beat the chicken with a small frying pan; set aside.
In large mixing bowl, whisk the pepper, sweetener, oils and 4tsp soy sauce. Tear meat into bite size pieces over the bowl and add your garnish, toss to combine. Add more soy sauce or Chile if desired. Makes 4 servings. ENJOY!
Leftovers?
In a bowl mix leftover meat-any kind- with a spoonful of non fat Greek yogurt, spicy mustard and a dash of chili powder. Stir in cold leftover meat and a handful of dried unsweetened fruit, and chives. Season with pepper and hot sauce and eat on whole wheat toast or a piece of cabbage. ENJOY!
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