Beef!
Red meat gets a bad rap, and I do agree that too much is not good for your health-regardless of your health condition. I am a proud red-meat eater and eat a proper portion once a week. It provides me with highly-absorbable iron, Vitamin B12, and many other nutrients. Below are some of my favorite recipes:
Siroloin Thai Salad
Ingredients:
1 pound ground sirloin
2 cups washed and cut greens of your choice
1 mango, sliced
1 small ripe avocado, sliced
1/2 cup shredded carrot
1/4 cup thinly sliced radishes
Lime wedges
Dressing:
2 tablespoons honey
2 tablespoons almond butter
2 tablespoons hot water
1 tablespoon reduced-sodium soy sauce
1 tablespoon white vinegar
1 teaspoon olive oil
COOKING:
Cook meat on a skillet over medium-high heat until cooked through, about 8-10 minutes. Drain fat from pan after cooked.
Whisk all dressing ingredients in medium bowl. Toss lettuce, mango, radish, carrot, and avocado in a large bowl. Combine vegetables with dressing
Scoop beef over salad. Serve with lime wedges
MINI MEATBALLS
INGREDIENTS:
1 pound ground beef
1 cup chopped fresh spinach
1/8 cup seasoned dry bread crumbs
1/8 cup chia seeds
1 large egg
2 tablespoons water
1 teaspoon minced garlic
salt and pepper-to taste
COOKING:
Preheat oven to 400°F. Combine beef, spinach, chia seeds, bread crumbs, egg, water, garlic, salt and pepper in large bowl. Make 1-inch meatballs. Place on rack in broiler pan. Bake in 400°F oven 15 to 17 minutes.
POT ROAST
INGREDIENTS:
1 beef Shoulder Roast Boneless (2 to 2-1/2 pounds)
1/2 teaspoon salt
1 pound small red-skinned potatoes, cut in half, or into quarters if large
1 cup baby carrots
1 onion-sliced
1 cup beef broth
3 tablespoons water
1.5 Tbsp minced garlic
COOKING:
Cover beef with garlic. Heat oil in stockpot over medium heat until hot. Brown roast on all sides. Pour off drippings and season beef with salt.
Add broth to stockpot; bring to a boil. Reduce heat, cover and simmer 2 hours. Add vegetables and simmer for an hour.