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!

All Hail Caesar!

SUPER CAESAR!

Summer is finally here and there's nothing better than a refreshing salad filled with super greens. Top it with your favourite barbeque grilled meat such as chicken breast, steak or even try salmon - quick and easy on a hot summer's day without spending a ton of time in the kitchen! Yes, this recipe calls for an uncooked egg yolk - don't worry, it is fine to do. But if you are concerned, you can coddle the egg before cracking it to make the dressing. Coddling an egg is simple - bring a pot of water to a boil and place a room temperature egg in it for 1 minute only. Remove the egg and plunge it into ice cold water to stop the cooking process. Let it rest for 2 minutes before cracking - voilà! You just coddled an egg!

Ingredients for the Caesar Dressing

1 Egg Yolk (separate out the egg white - you can save it for something else)
1 Tbsp Dijon Mustard
1-2 Garlic Cloves (depends on how much kick you want!)
1/2 Cup Extra Virgin Olive Oil
Juice of 1 Lemon
1 Tsp Freshly Cracked Black Pepper
4 Anchovy Filets (this is optional if you are not a fan)

Ingredients for the Salad Base

2 Cups Organic Baby Kale (these leaves are much softer and easier to digest)
1 Cup Organic Baby Spinach
1/2 Cup Cabbage, julienne sliced (gives the salad some crunch)
2 Slices Crispy Bacon, chopped
Shaved Parmesan (optional if you don't do dairy)

Method

1. For the dressing: In a food processor, with the exception of the oil, combine all the ingredients until they are well blended. Once they are at this stage, SLOWLY pour in the oil so that it emulsifies. If you pour too quickly, you could split the dressing where the ingredients and oil don't mix. Place the dressing in the refrigerator until ready to use.
2. Wash your greens thoroughly and dry very well with paper towel, or use a salad spinner to get all the water out. Place the greens in the bowl and set aside in the fridge to keep them crisp while you finish the rest of the prep.
3. If you are going to add grilled meats to the salad; barbeque the meat, allow to rest, then cut into strips.
4. Toss the greens and dressing together, top with the grilled meat and sprinkle with the crispy bacon and parmesan (optional).