Low & Slow Beef Carnitas

• 2 lbs Flank steak
• 1 Yellow onion, chopped
• 1 Green bell pepper, chopped
• 1 Red bell pepper, chopped
• 1 Jalapeno, seeded and chopped

• 2 tsp Chili powder
• 1 tsp Cumin
• 1/4 tsp Onion powder
• 1/4 tsp Garlic powder
• 1/4 tsp Cayenne pepper
• 1 tsp Salt
• 1/2 tsp Black pepper

• Corn tortillas
• Avocado slices
• Cilantro
• Salsa
• Limes

Mix together all spices in a small bowl. Rub the spices all over flank steak.  Then, place steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be easy to shred. Place the shredded meat back in the crock pot for another hour.

Serve on warmed tortillas with salsa, avocado, cilantro and a squeeze of lime.

Ultimate Veggie Burger

• 2 medium beets, steamed or roasted and peeled
• 15 oz can garbanzo beans, washed and drained
• 15 oz can black beans, washed and drained
• 1/2 c cooked brown rice
• 1/4 c rolled oat flour
• 1/2 red onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme leaves
• 3/4 tsp ground cumin
• 1/4 tsp ground coriander
• Salt
• Pepper
• 6 hamburger buns
• 6 slices of Swiss cheese

Pulse beets, black beans and garbanzo breans in a food processor until roughly chopped. Add the mixture to a large bowl, along with the brown rice, oat flour, red onion, garlic, thyme leaves, ground cumin and ground coriander. Mash with two forks until incorporated. Salt and pepper to taste, approx a teaspoon of each.

Form six patties. Cover them with plastic wrap and transfer to the refrigerator to chill for 30 minutes. 

Melt butter or olive oil in a non-stick skillet.  Add the patties and cook on both sides for 3-4 minutes and until the tops are lightly golden brown.  Toast the hamburger buns.  Place the slices of cheese on top of each burger and cook for 1 minute longer, until cheese is melty.

Serve burgers with your favorite condiments, lettuce and tomato.  Enjoy!

Turkey & Spinach Meatballs

• 2 lbs of ground turkey
• 1 c cooked quinoa 
• 1 med yellow onion, diced
• 6 garlic cloves, minced
• 1 c baby spinach leaves, chopped 
• 1/4 tsp red chili flakes
• 1 tbsp sodium soy sauce, 
• 1 tsp Sriracha sauce
• 1 tbsp Worcheshire sauce
• 1 tbsp of Italian Seasoning
• 1 tsp of Oregano
• 1 tsp Salt 
• 1 tsp Pepper
• 1 tbsp flaxseed meal
• 1 egg, beaten

Preheat oven to 350 and line a baking pan with parchment paper.  Set aside.  Add all ingredients into a large mixing bowl and gently mix with your hands until incorporated. Form meatballs, rolling in between your hands then lay out on your baking sheet.  Repeat until you use all of the meat mixture.  Bake for 35 minutes or a until golden brown.  Rotate them half way through the baking time.  

Serve with a simple salad or pasta tossed with olive oil and Parmesan cheese.

Skillet Roasted Spiced Okra

• 3/4 tsp hot paprika
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground fennel seeds
• 1/8 tsp turmeric
• 1 pinch cinnamon
• 2 tbsp vegetable oil
• 1 lb small okra, halved lengthwise
• Salt
• 2 tbsp fresh lemon juice

In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, and cinnamon.

In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.

Recipe works well with whole green beans in place of the okra, cooking times remain the same.

Serves 4

Grilled Cheeseburger Wrap

1 lb ground beef

1 tbsp worcestershire sauce

1 tbsp ketchup

1 tbsp grated parmesan

1 tsp dried onion flakes

⅛ tsp pepper

⅛ tsp salt

5 Flatout Wraps

5 slices sharp cheddar cheese

2 roma tomatoes, sliced

1 c of romaine lettuce

Ketchup

Mustard

 

In a large skillet coated with cooking spray cook the beef on medium till almost cooked through but still a little pink (about 7-10 minutes). Break beef up as it cooks.

 

Add worcestershire, 1 tablespoon ketchup, grated parmesan, dried onion flakes, salt, and pepper to the beef. Mix together until thoroughly combined.

 

Continue cooking until beef is cooked all the way through and is no longer pink.

 

Turn on indoor grill to 350 or you can also use a grill plan.

 

In the center of each wrap place a slice of cheese and ½ cup of the beef mixture. Add tomato and lettuce. Then some ketchup and mustard.  Roll the wrap and place seam side down on grill. Once there are grill marks turn over. Grill for another 2-3 minutes then remove.