It’s the day before Memorial Day weekend and my husband and I will be traveling to Indianapolis to meet my brand new Niece! I am so looking forward to snuggling with her and playing with my 3 year old Niece. My Sister-in-law is a great cook, so I am sure they will have some delicious and even healthy meals!!
I have been warming up leftovers the past couple of days that I prepared last Sunday. Gotta love leftovers! So easy! I did make a dish that my husband raved about and that I loved as well, so I will share that with you all.
Before I do that, I want to let you guys in on a little secret called coconut aminos. The recipe below calls for it and it is AMAZING! Forget soy sauce because this stuff is so much better. Better tasting…better for you. I believe that’s called a WIN WIN.
Coconut Aminos boast a spectrum of 17 amino acids, a wide range of B vitamins, vitamin C and minerals. Made from the natural sap of the coconut blossom, this unique and nutrient-rich liquid is enzymatically active. It also contains 65% less sodium when compared with conventional soy sauce. Coconut Aminos have more amino acid content than soy-based causes. Amino acids are referred to as building blocks of protein because they rebuild and repair muscle tissue, enhance function of the nervous system and your brain, and boost your energy levels and immune system.
Enjoy and have a healthy and happy holiday weekend!
STIR FRIED BISON AND NOODLES (www.nomnompaleo.com)
1 small onion, minced in a mini-prep food processer
5 cloves of garlic, minced
½ pound of cremini mushrooms, thinly sliced
1 tablespoon of coconut oil
1 pound grass fed ground bison (you can substitute beef, but it better be grass fed!)
1 cup of organic broccoli slaw
6 ounce package of pre-washed organic baby spinach leaves
1 box Brown Rice noodles (you can choose your type of noodle, spaghetti, pad thai, etc)
1-2 tablespoons coconut vinegar
1-2 tablespoons coconut aminos (most health food stores will have this)
Salt and Pepper
1-2 tablespoons of Red Boat Fish Sauce
1 tablespoon ghee (clarified butter)
I heated up the coconut oil in a cast iron skillet over medium heat. Once the pan was hot, I dumped in the onions and sautéed until soft. I also started boiling about 5-6 cups of water in a medium saucepan.
I added the sliced mushrooms to the skillet and cooked them until the moisture had cooked off.
Next, I added the bison (or beef) and garlic and and cooked the meat until it was no longer pink.
I dumped my dry noodles in the boiling water (follow instructions on package for timing)
I added a large handful of broccoli slaw to the bison (or beef)
…and then I threw in the package of spinach and stirred that around until the leaves were wilted.
…added the coconut aminos, fish sauce, and vinegar, and cooked on low for 3 minutes or until meat is completely cooked. Do not overcook the bison. It cooks a lot faster than beef and shouldn’t have any fat to drain!
I drained the noodles once they were done, strained them, and returned them to the saucepan. I added ghee and mixed it in with noodles.
Dump some noodles on a plate and top it off with you bison (beef) mixture and….of course…enjoy!