Lomo Saltado

Lomo Saltado turns an Asian stir-fry into a uniquely Peruvian meal. The recipe starts out in familiar stir-fry territory: thinly sliced steak cook with red onion, soy sauce and vinegar. But then tomatoes are added. And French fries. A fiery green sauce made from PRIMAL KITCHEN® Mayo,
jalapenos, cilantro, and lime finishes the dish, officially turning Lomo Saltado into a stir-fry like no other.

Lomo Saltado isn’t Lomo Saltado without the French fries. There’s just no way around it. For this recipe, the potatoes are fried in tallow, cooled, and then reheated before serving for the sake of the resistant starch. If you’re going to eat French fries, the ones here are probably your best bet. Eat them occasionally, in moderation, and enjoy every crispy, salty bite.

If you don’t want to splurge on French fries (or maybe you do, but you just don’t want to deal with frying them) then you can skip the fries and still enjoy this meal. It won’t be Lomo Saltado, but it will be a delicious stir-fry with a creamy, spicy sauce you’re gonna love.

Servings: 4

Time in the Kitchen: 1.5 hours, plus 3 hours to soak potatoes in water before frying

Ingredients

• 3 russet potatoes, peeled and cut into ½-inch/13 mm thick French fries*
• Beef tallow, for frying
• 1 head cauliflower, made into cauliflower rice
• 3 tablespoon avocado oil, extra virgin olive oil or coconut oil (45 ml)
• 1 to 1 ½ pounds sirloin steak, cut into thin slices and seasoned with salt (450 to 680 g)
• 1 red onion, cut into medium slices
• 2 cloves garlic, finely chopped
• 2 plum tomatoes, cut into wedges
• 1 hot pepper, (jalapeno or other type) sliced
• 2 tablespoons tamari, soy sauce or coconut aminos (30 ml)
• 2 tablespoons red wine vinegar (30 ml)

Cilantro Mayo

• 1 to 2 jalapenos, chopped
• 1 cup loosely packed cilantro leaves (some small stems are okay too) (240 ml)
• 1 clove garlic, finely chopped
• 1 teaspoon lime juice, plus more to taste (5 ml)
• ½ cup PRIMAL KITCHEN® Mayo (100 g)

Instructions

Lomo Saltado has several different parts that come together into one dish.
This is the game plan:

1. Cut potatoes and soak in water at least 3 hours, or overnight
2. Fry French fries
2. Make cauliflower rice
3. Make Cilantro Mayo
4. Stir fry the beef, onions, and tomatoes
5. Combine everything!

*To cut French fries, slice the potato lengthwise into 4 or 5 pieces. Lay the pieces flat and cut into sticks.

Put the raw French fries in a bowl and cover with water. Store in the refrigerator for at least 3 hours or overnight (soaking the potatoes in water helps make crispier French fries). Drain the fries. Blot dry with a dish towel or paper towel (wet fries put into hot oil will splatter a lot)

Slowly heat tallow in a heavy, deep pot. You should end up with at least 2 inches of melted tallow. When the temperature of the tallow reaches 300º F, add the French fries. Don’t overcrowd the pot; keep fries in a single layer while frying. Cook until the fries are soft and easily pierced with a knife, about 5 minutes (the fries will not be very brown at this point) Remove the fries with tongs or a slotted spoon and set on paper towels to blot excess fat.

Heat tallow up to around 400º F. This final time in the fryer is to brown the fries.

When the fries are golden and crispy around the edges, remove from the tallow. Sprinkle with salt. Set aside.

Make the cauliflower rice. Set aside.

Make the cilantro mayo. Combine jalapenos, cilantro, garlic, and lime juice in a food processor. Scrape down sides and process until ingredients are finely chopped. Add PRIMAL KITCHEN® Mayo, and blend until all ingredients are smoothly combined. Set aside.

Preheat oven to 350º F. Spread the fries out on a sheet pan and reheat in the oven while you make the stir-fry.

Heat a wok or wide cast iron skillet over high heat. Add 2 tablespoons oil. When the oil is hot, add the meat in small batches, cooking each batch 2 to 3 minutes before removing from the pan. Set meat aside.

Add remaining tablespoon of oil. Add onion. Cook 1 to 2 minutes.

Add garlic, tomato and hot pepper. Cook 1 minute.

Add meat back to the skillet.

Add soy sauce and vinegar. Cook 1 to 2 minutes until most of the liquid is gone.

Serve over cauliflower rice with French fries on the side. Drizzle cilantro mayo over the top.

The post Lomo Saltado appeared first on Mark's Daily Apple.

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Nut and Seed Butters Are a Trend Worth Spreading

Here’s a toast-worthy trend that just might stick: Nutrition experts are increasingly looking beyond trusty old peanut butter and going nuts for other sorts of protein-rich nut and seed spreads – sunflower butter, sesame butter and more. (SB&J? Why not?)

“When it comes to nut and seed butters, variety is the spice of life!” says San Diego-based nutrition coach, registered dietitian and culinary nutritionist EA Stewart, MBA, RD at The Spicy RD. Healthy Eats asked Stewart to share her thoughts about the incredible spreadable trend:

 

How do seed and other nut butters compare nutritionally to trusty old peanut butter?

While all nuts and seeds contain heart-healthy fats and fiber, each nut and seed is unique in its nutrition profile, so it’s a good idea to include a variety of them in our diets. For instance, macadamia nuts are very high in monounsaturated fats, while flaxseeds, chia seeds and walnuts are the highest in omega-3 fats. Almonds and hazelnuts are an excellent source of vitamin E, while pumpkin and other seeds are rich in magnesium, a nutrient many of us fall short on. Bottom line: Enjoy a wide variety of nut, seed and legume (peanuts) butters in your diet to get the greatest nutrient bang for your buck. The only potential downside is to keep portion control in mind, as nut and seed butters are a concentrated source of calories, and it’s easy to go overboard.

 

Why do you think seed butters and non-peanut nut butters are currently in vogue? And do you think the trend will last?

Now that we have the go-ahead to include more healthy fats in our diet, nut and seed butters are a delicious way to incorporate these mono and polyunsaturated fats. Nut and seed butters are also low in carbohydrates. Plus they’re a staple for many of today’s popular diets, including Mediterranean, vegan, and paleo diets. As more manufacturers jump on the “alternative nut and seed butter wagon,” I think it’s a trend that’s definitely here to stay!

 

What are some of the seed and nut butters you think people should try?

While peanut butter and almond butter will never be out of vogue, I’m a huge fan of cashew nut butter, as well as pecan and walnut butters. In addition, sesame, sunflower and pumpkin seeds butters are delicious options for people with peanut or tree nut allergies.

 

What is the best way for people to eat seed and nut butters?

Um, let’s start with straight off the spoon! Dietitian mom confession time: Sometimes when I’m pressed for time in the afternoon, right before I pick my kids up from school and start the afternoon shuttle service to sports and other activities, and I know it’s several hours until dinner, I will dip my spoon into a jar of nut butter and know that I’ll be full and energized until dinner. Aside from that, nut and seed butters pair perfectly with fruit (apple and banana slices) and whole grains (bread, crackers and tortillas), and are great blended into a smoothie. When my sweet tooth hits, I like to sprinkle a few chocolate chips on a spoonful of nut or seed butter for a healthy treat.

 

How can people get their hands on seed and non-peanut nut butters?

While more and more grocery stores are carrying a variety of nut and seed butters these days, it’s so easy to make your own, and quite a bit less expensive too. A couple of ideas to try:

1. Cinnamon Raisin Walnut Butter: Combine walnuts, sea salt, maple syrup and cinnamon in a food processor until smooth. Stir in raisins.

2. Vanilla Maple Pecan Butter: Combine pecans, sea salt, maple syrup and vanilla in a food processor until smooth.

 

Amy Reiter is a writer and editor based in New York. Her work has appeared in publications including The Los Angeles Times, The New York Times, The Washington Post, The Daily Beast, Glamour and Marie Claire, as well as Salon, where she was a longtime editor and senior writer. In addition to contributing to Healthy Eats, she blogs for Food Network’s FN Dish.

*This article was written and/or reviewed by an independent registered dietitian nutritionist.

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Post-Workout Coffee Protein Shake

Once again, I’ve partnered with Brother to show the versatility of the Brother P-touch Label Maker, especially when it comes to fitness and gym equipment. As always, thank you for supporting CNC!

I receive quite a few questions from readers about what I eat before, during, and after workouts, so I decide to share those with you today. It changes a little bit from workout-to-workout, but I keep a general framework in mind.

BEFORE (approximately 30 minutes): I typically eat a small snack made up of mostly simple carbs since they provide quick energy. Some favorites: Half of a banana or another piece of whole fruit, a protein bar, handful of raisins, or a rice cake with jam and sometimes nut butter (it just depends how hungry I am and the timing of my workout).

DURING: I typically don’t consume anything during my workouts, unless they’re longer than 90 minutes, like if I’m training for a long distance race (i.e. half marathon). In that case, I’ll take an energy gel and water every 45 minutes or so. My body has everything it needs, especially if I eat something carb-y pre-workout, so I don’t need extra energy during my usual workouts.

AFTER (within an hour): After a workout, the goal is to replenish nutrients and repair the damage of exercise. Whether I just finished a running, strength, or interval workout consuming a mix of protein and carbohydrates is important for jump-starting the recovery process. I typically try to get around 20g of protein and 30-45g of carbs within an hour after finishing a workout. Some favorites: Greek yogurt with cereal or fruit, a protein bar, or protein shake, which is typically my go-to since they’re so convenient.

I often work out in the morning, so my favorite post-workout protein shake is a delicious combo of protein powder (vanilla, coconut, or churro-flavored), iced coffee, chocolate almond milk, and ice that I quickly mix up in a shaker once I finish my workout. And, my gosh, it’s my favorite thing ever! In fact, after setting up a bunch of snack boxes with my new Brother P-touch D210 label maker, I couldn’t help but think of a million other ways to incorporate labeling into my lifestyle. I love this protein shake combo so much, I actually labeled one of my shakers with its exact measurements for measurement perfection!

I used my handy-dandy Brother P-touch D210 label maker to customize my labels. It gives you the choice of 14 fonts, 97 frames, and more than 600 symbols. Brother P-touch TZe comes in a variety of colors, sizes, and widths, so it was easy to find one that fit my needs. I chose the lime green tape because it’s energizing and reminds me of how I feel after a workout!

I had some fun with my shaker labels this time and added some fun symbols to them, including a coffee cup, thumbs up, and smiley face.

The P-touch labels on my shaker are durable and have held up going from the gym bag to multiple washes in the dishwasher. They’re laminated which makes them water-resistant, temperature-resistant, and fade-resistant. This is a huge time-saver because I’m not re-making labels over and over again, so I can just grab and go when needed!

I’m a big fan of the Brother P-touch Label Maker for a variety of reasons, but now it makes me even more efficient! To purchase the P-touch D210, click here.

Questions of the Day

What’s your favorite way to refuel post-workout?

What’s your favorite protein smoothie combo?

The post Post-Workout Coffee Protein Shake appeared first on Carrots 'N' Cake.

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Clean Eating Mushroom Onion And Swiss Pita Pizza Recipe

I know most people don’t think of swiss cheese when they think of pizza toppings. But if you like swiss in general, you’ll love it on pizza! Paired with the right toppings, it’s absolutely delicious.

This is the third recipe in this Weekend Meal Prep pizza series. I’ve been doing different series’ of recipes that you can prep easily and quickly for the freezer. Gone are the hours and hours you might be used to for food prep. Enjoy your weekend again because food prep takes just minutes in most cases!! The trick is to be sure you have all the ingredients handy. After that, it’s s cinch!

The lovely thing about these pizzas is that they are naturally single serving pizzas. So you can make one to see if you like the flavor, and if you do, you can make multiples for the freezer!. This is also a Simple Meal, which means it doesn’t need any measuring! Just layer on the toppings as you see fit and you’re good to go!

CLICK PLAY TO SEE THIS RECIPE IN ACTION!

 

GIVE THESE CLEAN EATING RECIPES A TRY TOO!

NEED PARCHMENT?

Try this pre-cut parchment paper (affiliate link). (Don’t use wax paper for these recipes!!)

Clean Eating Mushroom Onion And Swiss Pita Pizza Recipe

 

Author: Tiffany McCauley | The Gracious Pantry.com

Yield: 1 serving

Ingredients

• 1 whole grain pita
• Marinara
• Sliced mushrooms
• Chopped onions
• Sliced swiss cheese, torn into bits

Instructions

1. Layer all ingredients in order listed (or any order you prefer).
2. Top with a piece of parchment and store in a quart-size, zipper-top, plastic bag.
3. Freeze up to 2 months.
4. To eat, either cook in the microwave for 1 to 2 minutes (until the cheese melts) or bake in the oven on a cookie sheet at 350F. for about 10-20 minutes (until the cheese melts).

3.5.3226

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