"The Un-Diet: Eating for the Health of it"

Thank you to everyone who joined us last night at The Beer Belly Deli for our dinner presentation, "The Un-Diet:  Eating for the Health of it".  It was really inspiring to see all of you join together in the pursuit of greater health and wellness!  Steph and I truly enjoyed our paleo night out, great people, great food, and hopefully some inspiration to start eating for optimal health.

  I'm working on a post with helpful paleo links, look for it next week, until then here are a few of the recipes featured last night.

Southwest Turkey Sliders over Spicy Avocado Slaw 

(the sliders were served over Beer Belly Deli's beet and carrot slaw, I'm working on getting that recipe to post later)

Prep time:  15 mins Cook time:  10 mins Total time:  25 mins

Serves: 4

 

Ingredients

For the burgers

1lb ground turkey

1/2 red onion, diced

1/2 poblano pepper, diced

1/2red bell pepper, diced

1 teaspoon ground cumin

1/2 teaspoon ground red pepper

salt and pepper, to taste

1 tablespoon fat (I used bacon fat)

For the slaw

1 small head of cabbage or bag of cabbage, chopped

2 avocados

1 tablespoon olive oil

1 teaspoon lime juice

1/2 teaspoon lemon juice

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper

salt and pepper, to taste

Instructions

1.  First make your burgers

2.  Add all your ingredients for your burgers in a large bowl.

3.  Shape small burger patties.

4.  Heat up a large skillet under medium heat with a bit of fat in it (mmmm bacon fat) and add your sliders. 

5.  Flip after about 3-5 minutes or when you see the sides of your sliders begin to turn a white color (meaning they are cooking through).

6.  Now make your slaw.  Pull out your handy dandy food processor, add all your ingredients for the slaw other than the cabbage and pulse until smooth.

7.  Pour your avocado “mayo” on the cabbage and mix. Salt and pepper to taste.

8.  Place your cabbage on a plate and top off with your sliders

9.  Consume!

Thai steak salad

4 oz of steak per serving (Sirloin works well)

1 bag of salad greens

1 cucumber, chopped

1/2 cup shredded carrot

1 large tomato, seeded and thinly sliced

1 bunch cilantro, stemmed and chopped

1 bunch green onion, chopped

1/2 purple onion, thinly sliced

1/3 cup olive oil

4 garlic cloves, crushed

several limes, juiced

zest of 1 lime

1/3 cup olive oil

1tsp soy sauce (or fish sauce)

sweet chili paste (trader joe's or supermarket)

Instructions:

1.  In the morning, in a big baggie, marinate the steak in the olive oil, 3 crushed garlic cloves, 1 tsp sweet chili paste, lime zest and the juice of a lime.  Allow to marinate all day

2.  When you are ready to start dinner, throw the bag of meat in the freezer for about 10 minutes. This firms up the meat and makes it easier to slice really thin. While you are waiting on the meat, slice up your onions, chop the cilantro, slice the tomato. 

3.  Take the meat out of the freezer and with an extremely sharp knife, slice it very thin. Heat a pan with a little coconut oil and stir-fry the beef. Remove the beef from the heat when cooked and let it cool. 

4.  Place all salad ingredients and meat in a large bowl.

5.  Mix 1/3 cup olive oil, 1/3 cup lime juice, 1Tbsp soy sauce (or fish sauce), 1 crushed garlic clove and 1tsp sweet chili paste for the dressing. Poor over the salad and toss to coat. 

6.  If you like it spicy add some red pepper flakes to your dressing