Sweet ‘n’ Savory Steak Stir Fry

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

With a little planning the day before, this makes a super tasty and relatively quick meal that the whole family will LOVE!

PRO TIP: Toss the steak in the freezer when you bring it home from the store, so it will slice more easily.

Then, make this delicious marinade the night before… and you can thank me later!

Yum…yum…YUM!!!

We enjoy serving this over white Jasmine rice, but I’m trusting you to choose and prepare the rice on your own for this recipe. Ha! You’ve GOT this! (Of course, if you’re looking for an awesome way to prepare brown rice, click here! I’ve got you!)

Sweet ‘n’ Savory Steak Stir Fry Recipe

INGREDIENTS:

  • 3/4lb top round steak (preferably slightly frozen) *If the steak you find happens to be larger, we’ve used as large as a 0.9lb piece with this recipe just fine. FYI.
  • 1/4 cup + 2 TBSP sugar
  • 1/4 cup + 2 TBSP olive oil
  • 1/4 cup + 2 TBSP low-sodium tamari (or soy sauce)
  • 6 cloves garlic, pressed
  • 1 medium yellow onion, thinly sliced
  • 5oz shredded carrots
  • 4 green onions, sliced

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

  1. Slice steak very thinly, cutting against the grain. (This is easier if the meat is slightly frozen, so plan ahead!)
  2. Make the marinade 24 hours ahead of time by combining the sugar, olive oil, tamari (or soy sauce) and pressed garlic in a small bowl.
  3. Add the sliced steak to a gallon Ziploc bag (or large covered bowl).
  4. Add marinade to the meat, and toss or stir to combine.
  5. Marinate steak in the fridge for 24 hours.
  6. (NOTE: Make sure you time your stir fry cooking with whatever rice you’ve decided to make…so it’s all ready at once. Just sayin’. Okay, let’s make some stir fry…)
  7. Heat a couple TBSP olive oil in a large skillet over medium-high to high heat.
  8. Add sliced yellow onion and shredded carrots. (Reserve the green onion for garnish.)
  9. Cook 10-15 minutes until tender-crisp.
  10. Transfer cooked veggies to a plate.
  11. Add steak and marinade to the skillet, and cook about 5 minutes until meat is cooked through. Stir occasionally, so meat browns on both sides.
  12. Return veggies to the pan with the meat and marinade. Stir to combine, and cook until heated through.
  13. Serve over rice of your choice.
  14. Garnish with green onions.

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

Chocolate Peanut Butter Smoothie (dairy-free)

Hey, everybody!!!

(It’s me…Christy! The additive-free recipes gal!)

Long time, no see!!!!

Wow! It’s been soooooooo long since I’ve posted here that you’ve probably forgotten who I am! LOL!

Well, it’s been a long and crazy past couple of years…for everyone! Am I right?!?! So I’ve been distracted with a bazillion other things.

Just to catch you up to speed…

Chad and I are still living full-time in our RV, buuuuuuuuuuut…..we are no longer in California! I know…hard to believe, huh?!

We are working at a campground in Arizona right now for the winter, and we are soaking in this amazing warm winter weather here! Yay!

Next, we plan to work at a campground in Colorado for the summer. And, then???? Who knows!

Anywhoooooooooo….It’s 80 degrees here today, so we decided to make this yummy, additive-free smoothie. And I thought I’d share it with all of you here, too! Enjoy! 🙂

Chocolate Peanut Butter Smoothie (dairy-free)

The peanut butter and frozen bananas make this smoothie so smooth that you won’t even miss the dairy!

Makes 16 ounces

INGREDIENTS:
1 cup cold water
1 TBSP unsweetened cocoa powder
3 TBSP peanut butter
1 TBSP honey
2 frozen bananas, broken into chunks

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:
Add all ingredients, except bananas, to a blender. Blend.
Add bananas, and blend until smooth. Enjoy!

Basil Pasta

20200721_103400

This is a great “pesto” substitute if you don’t eat dairy.

The lemon gives the pasta a little “zing” that you’d typically get from the Parmesan cheese in regular pesto.

We skip the pine nuts, too, because I had a really bad experience many years ago where I lost my sense of taste for an entire week after eating some “bad” pine nuts!

Sure, you could add a different nut to make it more like pesto, but we enjoy it just fine like this.

Basil Pasta Recipe

Serves 4 (as an entree) – – or serves 6 as a side dish

INGREDIENTS: 

2 cups fresh basil leaves, packed VERY tightly
1/2 cup extra virgin olive oil
1/2 tsp unrefined salt
1/2 TBSP fresh lemon juice
2 tsp raw honey
3 medium cloves garlic

16 ounces pasta of your choice (we prefer Trader Joe’s gluten-free rice pasta as shown below)

DIRECTIONS:

Toss everything (except the pasta) into a food processor or blender, and process until combined (stopping to scrape the sides a few times as needed).

Makes 3/4 cup – 1 cup of sauce. This sauce freezes well for later use, too, so feel free to make extra while you’ve got your blender dirty! 🙂

Meanwhile, cook the pasta according to package directions; and drain/rinse.

I like to cook the Basil Sauce a bit before tossing it with the pasta. So, while the pasta is in the strainer, add the sauce to the empty pasta pan. Cook for a few minutes over medium heat. Then, add the pasta and toss to combine.

Enjoy! And be sure to check out our RECIPES PAGE for more delicious recipes!!!!

20200720_16315920200721_10250620200721_102652

Cilantro-Lime Shrimp

Confession…

I’m not a big shrimp fan – – mostly because of the texture

(Actually, I’m not really into seafood, in general, if I’m being totally honest. It’s just so “fishy,” ya know?!)

So the fact that I enjoy this dish, really says something about its appeal. LOL!  

Plus, “score” for Chad because he likes shrimp…but I never cook it because, as I mentioned…not a fan. 

Well, we made this dish last week …and we’re making it again this week, so I guess I’m officially on the “shrimp train” now. (Luckily for Chad! Ha!)

If you like lime and cilantro (and cumin), you’ve got to try this dish! If you like shrimp, that probably helps, too. But, apparently, that’s not necessary! Hee, hee! 

Cilantro-Lime Shrimp Recipe 

Serves 4 

INGREDIENTS:

3 TBSP olive oil
1 large onion, diced
3 cloves garlic, minced
3/4 tsp dried oregano
3/8 tsp ground cumin
2 Roma tomatoes, chopped
juice of 1 1/2 limes
1 lb wild-caught, raw shrimp (peeled, deveined and tails removed)
½ tsp salt

Black pepper, to taste
3 TBSP freshly chopped cilantro

DIRECTIONS:

Prepare rice (if using).

Meanwhile, heat the oil in a skillet over medium-high heat.

Add the onion. Cook, stirring occasionally until the onion becomes translucent, about 6 minutes.

Add oregano, cumin and garlic, and saute 1 more minute.

Add the tomatoes. Cook, stirring occasionally until the tomatoes are softened.

Add the shrimp, lime juice, sea salt and black pepper. Cook until the shrimp are just opaque. 

Serve over rice (or riced cauliflower).

Garnish with freshly chopped cilantro. Yum!

Enjoy! And be sure to check out our RECIPES PAGE for more delicious recipes!!!!