Let me start by saying my husband really has become a good cook on his Big Green Egg. One of our favorite BGE meals is his skirt steak. The kids always devour it!!
Lately, it’s been one of those “What are we going to do for dinner tonight?” nights, and it’s already 5:30. Yes, 5:30 is late for us. This is so great because the marinade prep and cooking time only takes a few minutes, and it has so much flavor!
This is what you need for Scott’s skirt steak:
1-2 lbs skirt steak
1/3 cup evoo
1/3 tamari (gluten free soy)
1/2 tsp cumin
lime juice from 1-2 lime(s)
4 cloves of fresh garlic
Sear on each side for 3-4 min each side so it’s medium rare. The flavors really are incredible!!!
I hope y’all enjoy it!
By the way, I’ve got two new foods that will become staples over here in our house. I’m super excited about both and will share them with you this week, so please check back!!
Rob King -Made this last night. Really enjoyed it! Thanks Lan!ReplyCancel
landriav -Awesome Rob! Love hearing it!! 🙂 Thanks for posting.ReplyCancel
Anna McDuffie -I made this tonight with grilled onion, zucchini and asparagus. So delicious! My husband loved it!ReplyCancel
landriav -Hey Anna! I will have to tell Scott. He’ll be so proud of himself! So glad y’all liked it! Sounds yummy with your sides too! Thanks for posting!! 🙂ReplyCancel
Sandy -That looks so good! One tip, though. If you cut your meat against the grain it will be even more tender. 🙂ReplyCancel
landriav -Ahh, great to know! Thanks Sandy!!ReplyCancel
There was no easy way to make this light summer time spaghetti look pretty in the picture, which is disappointing because it looked so nice earlier. I guess the spices changed the color a bit. Anyway, this was the first time I made this dish and we really enjoyed it. I’m already looking forward to having it for breakfast tomorrow!
So this was meant to be an Alfredo sauce, but if you use coconut milk instead of cream, it’s a little more like a thai version, but it is still really really good!
Here’s what you need:
1 lb. chicken, chopped
TJ’s pack onion shallot garlic (or chop up shallots, a small onion, and about 5 garlic cloves)
fresh mushrooms, 1 pack pre-cut
broccoli crowns, 1 medium (optional)
spaghetti squash, 1 medium (only need about half but can always add more sauce if you use the whole thing, which is what I ended up doing)
3 tbsp ghee or butter
1 tsp Celtic or Himalayan sea salt
2 tsp pepper
1 tsp nutmeg
1/2 tsp garlic powder
1/2 tsp onion powder
1 can coconut milk (or cream or half and half, if you do dairy)
1 tbsp and 1 tsp arrowroot powder
1 lemon
1/2-1 cup pameasean cheese
fresh basil, optional
1. Start with your spaghetti squash which is super easy. Preheat oven to 350, cut it in half, take the seeds out, spray some coconut oil on the insides (so it doesn’t stick), put face down on cookie sheet, and set timer to 30 minutes. Now you’re ready to make the rest…
2. In a large sauce pan, add 1 tbsp of ghee (or butter) to your pan and sautee your TJ’s onion, garlic and shallots until a nice golden brown and then set aside.
3. Next, I like to chop my precut mushrooms up a little bit more with my ulu knive. If you don’t, then all you have to do is rinse them, if they are precut.
4. Next, cut up your chicken into bite sized pieces and set aside by the mushrooms.
By the way, speaking of chicken, do you know the difference between conventional and organic chickens, as well free range, cage free, and pasture raised chickens?
Conventionally raised chickens are kept in very small, confined spaces, get no exercise, and eat GMO corn and soybeans that often contain pesticides, herbicides, fungicides, and fertilizers. Most receive antibiotic treatments and that residue can expose you to the drugs as well.
Certified Organic Chickens are fed non-GMO certified organic foods. To be certified, the chickens must not contain any artificial ingredients, hormones or antibiotics. These chickens are given some access to the outdoors.
Cage Free chickens are well, not in cages. But, may still be crowded and with little to no access to roam outside. Hmm, not as good as I thought.
Free Range chickens are housed in building or room that offers them continuous access to the outdoors. They may still be exposed to antibiotics, pesticides, herbicides, and chemicals if not organic.
Pasture Raised chickens are free to roam pastures eating grass and other greens, insects and worms, and possibly some grains. Ah, even better. They also are healthier and contain more omega-3 fatty acids, and the use of antibiotics is rare.
For the cleanest chicken, I would certainly stick with the Organic Pasture Raised, or Organic Free Range, if possible.
Okay, back to the recipe:
5. Heat 2 tbsp of ghee (or butter) on high. Add the chicken and let it start to get brown and then add in mushrooms. Let cook for about 5 or so minutes.
6. In a small bowl, mix together your coconut milk, arrowroot powder, salt, nutmeg (don’t leave this out), pepper, and garlic/onion powder to make your sauce.
6. Pour your sauce in with the chicken and mushrooms, and let simmer on low. Once the sauce is warmed, feel free to add your parmeasan cheese (1/2 – 1 cup) and mix well.
7. If you want to add broccoli, go ahead and steam that.
8. Now, get your cooked spaghetti squash and pull it apart. Then, add to the chicken mushroom sauce mixture.
9. Rinse off steamed broccoli and add as well. I squeezed mine out by hand as I added it to the pan.
10. Let this all continue to simmer until chicken is done. Probably about 15 minutes in all but you can also just turn the stove off and let the flavors soak in your veggies and chicken.
10. Lastly, add the juice from one lemon, and enjoy!
When serving, you could add more parmesean cheese as I did for my hubby and kids. For myself, I just added my favorite nutritional yeast and gosh was it good!! You could include some fresh basil as well.
tutti -do you know if purity farms is grass-fed? my understanding it that it is not, but i was wondering if you have heard or know different. i have been making my ghee from kerrigold butter, but i sure prefer to buy the purity farms brand from YDFM for ease.ReplyCancel
tutti -do you know where you can get OF pasture raised chickens locally? there are a group of us who are going to place a big order to a farm in florida and have it delivered. they have pasture raised chickens, grass fed dairy, grass fed goat dairy, pastured pork, etc.ReplyCancel
landriav -Hmm, I don’t for sure but feel like there are some options around here. It sounds like you are getting some great stuff though. Do they have a web site? Thanks Tutti!ReplyCancel
Rob King -Made this one last night too! Will definitely repeat! It heated up great the next day as well! =)ReplyCancel
landriav -Awesome Rob!! I’m so impressed with all of your cooking! Glad you liked the cookies (raw or cooked!) too!!!ReplyCancel
Karla Riley -Wondering if I should double this recipe for a family of five?ReplyCancel
landriav -Assuming you dont have three teenage boys 🙂 , you should have enough. I would maybe just add more chicken and then adjust ingredients to taste/accordingly. I hope y’all like it!ReplyCancel
This is my son’s first year to play t-ball, and I know there are concession stands and junk food around and I was prepared to deal with that, no problem. But what I wasn’t prepared to deal with was the fact that my son got a “ticket” after each game to get whatever he wanted from the concession stand after the game. Really? What ever happened to a high five or an “atta boy”? Do we really have to bribe our kids to be active?
I know, pick my battles, right? It’s such a fine line between helping our kids make good choices and not “depriving” them of a treat every now and then. I think it all comes down to educating our kids so they can make good choices for themselves. Let’s face it, if you guys eat well, (and I know you do!), then junk food is a battle whether it be at school, on the field, or anywhere else for that matter. Teaching (and leading by example) will serve as lessons that will help our kids for the rest of their lives. And honestly, if we don’t teach them, who will?
My daughter is playing soccer and the snacks are well, just different then what we grew up with. We use to have orange slices and other refreshing fruit and there was nothing more satisfying. It was my turn for snacks a few weeks ago, and, of course, I brought water (because gatorade isn’t really necessary unless it’s a intense 4-hour game) and slices of watermelon and oranges. And guess what? The kids LOOOVED the fruit and ate every bite. Many people were surprised that the kids loved the fruit as much as they did. And, it was such a hit that another mom on the team actually brought the same thing to the game the following week. Yay!
Anyway, for my kid’s last t-ball and soccer game, I told them they could get a popsicle. So off they went to the concession stand and they came back, I kid you not, a popsicle bigger than their arms. Why can’t I just let my kids get a regular old popsicle that doesn’t have 100 grams of sugar and a gallon of color, but there were no other options…except cutting it in half, which is exactly what we did. When did portion control get so skewed and everything become so super sized?
Sometimes it’s hard to always fight the fight, or know when to surrender. And for what it’s worth, I won’t ever surrender. Maybe I’m extreme, maybe I’m not extreme enough, but, knowing or figuring out a balance is a constant challenge. I am doing the best I can, and hope that at some point, they will learn from it, develop good habits, appreciate it (maybe I’m a little too optimistic there) and well, most importantly, just be healthier and happier in the end.
These sweet guys were happy to show off their popcilles…
Chris Colwell -Wow – Lan, you know I am with you…..and take heart, my guys eat fairly healthy as adults (well, except for the fact that they love Mountain Dew! Seriously – could they pick anything worse? oh well – they never had soft drinks in our home growing up. You just can’t control it all)
But I will never give up the fight either. I had to apologize to a new friend at the gym the other day for almost attacking her after she told me she ate Pop Tarts for breakfast every morning!!!!!!ReplyCancel
landriav -Thanks for that Chris! I was a bit nervous about this post because everyone has such different views but hey, I guess it’s called Stir It Up for more than one reason. And you’re totally right, we can’t control it all, as I’m learning, but will do what I can so in the future, they can make their own positive decisions. At least that’s the goal, right? And sorry but totally laughing out loud when I read your last comment about your friend and pop tarts. Being so passionate about nutrition, it’s hard to keep our mouths closed sometimes, isn’t it?!? 🙂ReplyCancel
tutti -i feel your pain and this being our first year not homeschooling and going to a typical school, the celebrations/food rewards/snacks have been OUT OF CONTROL. i am delirious from baking/cooking at night and trying to keep track of it all, as i provide everything that goes in their mouths. i am exhausted and wondering if i can keep this up or if i will just tell the teachers next year that my kids are just going to eat their normal lunch and have a normal snack, even if it’s a special day. why do kids need to eat dessert every day and why do they constantly get rewarded with food? Keep the up the good fight!ReplyCancel
landriav -I am SO with you Tutti. Seems like there is a birthday party, Columbus Day, St Patricks Day, 100th day, Friday, you name it party. And yes, when did food become the reward? One of my kids actually got goldfish for standing on a circle in preschool, almost every day. It’s just hard when we work so hard to have them eat healthy, right? Anyway, thank you so much for your comment. It’s nice to hear there are others out there in the same boat!!ReplyCancel
So after eating at my favorite restaurant at Urbanpl8, I realized how adding sweet potatoes to basically anything can be really satisfying. They have a dish called Grilled Chicken Tagine with Harissa that I absolutely love! It’s grilled chicken with roasted sweet potatoes, onions, zuchinni and some other yummy veggies. Anway I don’t even know exactly what Harissa or Tagine is, but I know it’s amazing and that I could eat that every day!
So of course, I wanted to figure out how to make it. Turns out, from what I could research, there were just too many ingredients and would be too time consuming for me to make. As I always say, if it’s not quick and easy, chances are good I won’t make it. With that said, I’ve been craving something with a bunch of good protein, some chunks of sweet potato and some fun spices. I’ve never made anything with these spices together but ended up LOVING it. It’s very different from what I typically make. It really awakens the taste buds!
I was a little worried that the kids wouldn’t like it because there were so many different flavors, but everyone ate it and loved it. Yes!!
So, I call this creation that I’m so proud of, Morrocan Mash…
Here’s what you need:
2 lbs ground meat (I used 1 lb chicken, 1 lb grass fed beef)
2 medium sweet potatoes
2-4 tbsp olive oil (depending on how much grease you get from your meat)
2 tbsp coconut oil
2 tbsp dried cilantro
1 teaspoon cinnamon
1 tbsp plus 1 tsp celtic sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground ginger or ginger powder
1 tsp paprika
1 tsp turmeric
If you add any extra veggies, be sure to add more than just 1 tsp of the spices!
Cut your sweet potatoes into bit sized chunks and set aside. Heat up pan and add 2 tbsp coconut oil and sautee sweet potatoes. Let them get brown and then turn on low and cook until soft. If you can cover the pan, it will only take about 5 minutes since you’re steaming it. If you don’t have a lid, it take about 15 minutes to cook. Put cooked potatoes in a bowl and set aside.
In the same large pan, brown the 2 lbs of meat. Once brown, add the potatoes, spices and EVOO, stir. Make sure you add enough EVOO. If you use a meat with less fat, be sure to add extra. The meal should not be powdery if that makes sense. Now just let it all cook on low until done. That’s it! Enjoy!
By the way, those looking for a lower carb version, you can use butternut squash instead of sweet potatoes as it actually has half the carbs of potatoes. The second time I cooked it (yes, this week) I added a bunch of butternut squash (see picture above) I have to say, I really liked using both the butternut squash and sweet potatoes. I also just used turkey and chicken (because that was what was in my fridge) but turns out, I do prefer it with at least some ground beef. If you use 2 lbs of white meat, just be sure to add in an extra tbsp of evoo, but keep in mind the turkey is harder to break up.
I think this would be great with some raw crushed cashews too. Let me know what y’all think!
Oh, and a quick tip on the cauliflower pizza. I think I got better at wringing out the crust, but also, once it was done and out of the oven, instead of letting it condensate on the cookie sheet and parchment paper, I put the crust by itself on the wire rack in the stove, with the stove off. When we got home from swim team 2 hours later, it dried crispier and well…one cauliflower was just not enough for our family!
And last tip for the day (I promise), if you need a GREAT and cheap chew toy for a pupp – try a sweet potato!
Rachael -I have made this several times now. Thank you, it is very flavourful, satisfying and easy to make as a last minute meal.ReplyCancel
landriav -I’m so glad you like it Rachael! Sounds like you like it as much as I do. I need to make it again soon after reading your post. Thanks for posting!!ReplyCancel
Laurel -This is by far our favorite dish! My normally picky husband has been requesting it, and my son gobbles it up!! Who would have known?! 😉ReplyCancel
landriav -I’m SO happy to hear that Laurel! I was seriously addicted to this recipe for awhile. Taking a break now, but it’s one of my favorites. So glad your family is enjoying it so much!!ReplyCancel
staci -Tasty, but very salty, I might have needed bigger sweet potatoes to balance it out, will try again. 🙂ReplyCancel
landriav -Hey Staci! Sorry it was a little salt. I tend to love salt so might go a little heavier on that side. Hope it turns out better next time!! Thanks for commenting. It’s helpful to let everyone know other people’s thoughts.ReplyCancel
Shane Jones -Made this last night with just chicken. Couldn’t find ground chicken so I just cut two breasts into small pieces. It was AWESOME!! It has been added to our regular rotation of favorites.
landriav -Oh yay!! So glad you loved it!! I was addicted to it for awhile. 🙂 Thanks for letting me know Shane. So nice to hear! 🙂ReplyCancel
Shelley -This is amazing! Just made this tonight after finding a link to your site from http://www.paleocupboard.com. I love the flavor all the spices create. Had to use fresh cilantro since I couldn’t find dried anywhere, but it worked like a charm. Kudos!ReplyCancel
landriav -Awesome Shelley!! Thanks so much for reaching out. So nice to hear!ReplyCancel
Amanda-Since I just made this for the 5th time, I thought I would drop a line of thanks. 😉 Seriously! It’s a great dish that both of my picky eater actually love and ask for more of. Sometime I use ground turkey, sometimes organic ground beef, sometimes I throw in frozen mixed organic veggies to make it stretch even further. And I almost always add diced apples with the sweet potatoes or, to add more moisture, my new favorite…unsweetened apple sauce. The subtle sweet and tangy flavor is so yummy! And I usually increase the spices to 1.5 tsp. Thanks again! 🙂ReplyCancel
landriav -Of course! SO great to hear and thank you so much for sharing Amanda!! I have added apples to it, with I love but will have to try the applesauce idea! If mine is ever dry, I just add extra good olive oil! 🙂ReplyCancel
“Fried” tilapia use to be an old staple for us but I guess during the cooler months, I kind of just forgot about it. I loved it so much, it was my pre-race meal before my marathon last year. And after eating it tonight though, I realize it still is a favorite. It truly is so easy to make, tastes delicious and the whole family loves it. Here’s what you need:
1.5 lb tilapia (or any white fish)
3/4 cup almond meal
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp coconut oil
In a flat bowl, add the almond meal, salt, and garlic and onion powder and stir together. Now, in a large pan, pour 1 tbsp of coconut oil on medium high. Now, while that is heating, rinse the fish off with water. Grab one piece at a time and lay in the mix. Push it into the mix so the “breading” sticks and then flip and do the same to the other side.
Lay all of the fish in the pan, fairly quickly so they can all cook about the same amount of time. Once the fish starts to get brown (after about 5 minutes or so), I like to spray the side up with Spectrum Coconut Oil. It’s much easier to use a spray for the top side and to get the oil on evenly. Now, flip the browned fish and cook a few more minutes until the other side turns brown. Then, turn your stove on low and cook for a few more minutes until the fish is no longer transparent in the middle. Serve, eat and enjoy immediately!
Oh and you may want to add some lemon juice just before eating (so it doesn’t get soggy)!
Erin -Wow – so good. My husband (and 4 and 2-year-olds) love it! If only I had a bigger non-stick pan!ReplyCancel
landriav -Erin, that is so great to hear! I know, it’s hard to find a big enough pan. I think I finally found a cheap 13 or 14 inch pan at Target awhile back, and I use it ALL the time!ReplyCancel
Kelly F -Hi Landria — made this tonight!!! It was so yummy — second great meal from Stir It up!!!ReplyCancel
landriav -Oh awesome Kelly! So glad to hear it!!!ReplyCancel
meredith -love the site! pictures are, of course, wonderful! not to mention your kids are beautiful!!ReplyCancel
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My daughter is playing soccer and the snacks are well, just different then what we grew up with. We use to have orange slices and other refreshing fruit and there was nothing more satisfying. It was my turn for snacks a few weeks ago, and, of course, I brought water (because gatorade isn’t really necessary unless it’s a intense 4-hour game) and slices of watermelon and oranges. And guess what? The kids LOOOVED the fruit and ate every bite. Many people were surprised that the kids loved the fruit as much as they did. And, it was such a hit that another mom on the team actually brought the same thing to the game the following week. Yay!.jpg "_DSC9919C")
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Rob King - Made this last night. Really enjoyed it! Thanks Lan!
landriav - Awesome Rob! Love hearing it!! 🙂 Thanks for posting.
Anna McDuffie - I made this tonight with grilled onion, zucchini and asparagus. So delicious! My husband loved it!
landriav - Hey Anna! I will have to tell Scott. He’ll be so proud of himself! So glad y’all liked it! Sounds yummy with your sides too! Thanks for posting!! 🙂
Sandy - That looks so good! One tip, though. If you cut your meat against the grain it will be even more tender. 🙂
landriav - Ahh, great to know! Thanks Sandy!!