Korean Comfort Bowl

Bibimbap

Want a simple one bowl meal that tastes great and all the goodness you want? Try Korean Bibimbap! If you haven't had an authentic version, try to seek out a good Korean place to give it a try. Most bibimbap uses the same ingredients, but you can make this more paleo or less - use cauliflower rice instead of regular rice for the paleo feel, but I enjoy using a sushi rice to make mine. This dish does the job in filling you up, eating your colours, and giving you great flavour to enjoy what you are eating! 

 

Bibimbap (makes 4 servings)

Ingredients:

1lb Lean Ground Beef (You can pick up grass-fed organic ground beef from Costco!)2 Cloves Garlic, finely chopped
1 Small Piece of Ginger, peeled, finely chopped (about 1" piece will work)
1/2lb Mushrooms, sliced (Use your favourite kind)
4 Cups Spinach, washed well, stems removed (Any Asian Greens will work too)
4 Large Eggs
1 Cup Daikon Radish, cut julienne or grated
1 Cup Carrots, cut julienne or grated
Coconut Oil (Or Avocado Oil)
Tamari
Fish Sauce
Sesame Oil
Sea Salt

1. The first thing you need to do is prepare your rice, or your cauliflower rice, then go to the following steps.
2. Cook out the ground beef in a pan with coconut/avocado oil, making sure you break it up well. If the beef you are using is too fatty, drain off the excess fat. 
3. Add in the half the garlic, ginger, 1 Tbsp Tamari, and 1/2 Tsp fish sauce to the beef and cook for a further minute or two. Remove from pan and set aside.
4. In the same pan, add in some coconut/avocado oil and start frying up the veggies separately. First, add in the mushrooms and stir, add in a pinch of salt and cook out until brown and set aside. Repeat again for the spinach, adding the oil first, toss in the remainder of the garlic then the spinach until wilted, but not too soft. This should take no time.
5. In the pan, fry the eggs so they are sunny side up and separated, each portion will get one egg.
6. Now it's time to put it together! In four bowls, place the rice in the bottom, top with ground beef, and drizzle some sesame oil on the beef. Place some mushrooms, spinach, carrots, and daikon radish on top of the beef in each bowl and finally top it off with the fried egg. Enjoy with some Sriracha sauce or Korean hot sauce if you have it!

Stuffed Sweet Potatoes

Sweet Chicken Goodness
Another weekend is here, and it's a special one for the awesome dad's out there. Why not try this out this weekend and see if dad (and everyone else) thinks it's a winner! This recipe is a meal in itself, but if you want to make it a side dish, just eliminate the chicken and keep the veggies to serve on the side of a nice BBQ Grilled Steak and you have another meal dad will love!

 

 

Stuffed Sweet Potatoes (makes 4 servings)

Ingredients:

4 Medium-sized Sweet Potatoes (Orange or Yellow Flesh will work)
1lb Grilled Chicken Breast, shredded (Even easier - buy a cooked rotisserie chicken and use the meat from that! One less thing to cook!)
1 Cup Kale, stems removed and chopped
Freshly Squeezed Lemon Juice
Avocado Oil
Sea Salt
Freshly Ground Pepper

1. Heat oven to 450F, and bake off the sweet potatoes for about 45 minutes. Check at about the 30 minute mark to see if you nee the full 45 minutes. They will be done once you can easily pierce the skin with a fork. 
2. Remove potatoes from the oven and allow to cool slightly.
3. In a bowl, combine the kale with about a tablespoon of avocado oil and a couple teaspoons of lemon juice, and season with sea salt and pepper to taste. The kale should start to soften so it is easy to handle; mix in the shredded chicken.
4. Cut the sweet potatoes in half, length-wise, and press the ends in to loosen the sweet potato. Top with the kale and chicken mixture.
5. For more flavour, you can top with your favourite BBQ sauce, or some caramelized onions - whatever your taste buds are telling you!

Ah(i) Tuna!

Sushi Grade Tuna Summer Salad

With summer here, people tend to eat lighter, but you still want to get some good protein and nutrition into you during these hot days. Try this more adventurous raw salad sometime. When you are purchasing fish, especially when you are going to eat it raw, make sure you go to a reputable fishmonger and ensure it is sushi grade. This way, you know the correct steps were taken to eat this fish raw.

 

Tuna & Mango Salad (makes about 4 servings)

Ingredients:

1 Avocado, seeded and cut into chunks
2 Mangoes, peeled, seeded and cut into chunks
1lb Sushi Grade Ahi Tuna, cut into chunks
1 Tsp Black Sesame Seeds, or Toasted White Sesame Seeds
1 Green Onion, thinly sliced
2 Tbsp Tamari
4 Tsp Sesame Oil
Sea Salt
Freshly Ground Pepper
Sriracha Sauce (optional)

1. When cutting your avocado, mango, and tuna, make sure they are all cut into similar bite size chunks.
2. In a bowl, combine the avocado, mango, tuna, Tamari, sesame oil, and season with sea salt and pepper to taste.
3. Divide the salad into 4 bowls, and garnish with the sesame seeds and green onions. Top with Sriracha sauce if you want to spice things up!