New Food Adventures on the Whole Life Challenge

I recently took the plunge and joined the Whole Life Challenge with about 200 other people in my town.  We are currently in week three, and I am finding it refreshing to be cooking again!

Again?  Yes!  I got stuck in a rut.  Busy work days, kids always needing to be shuttled to activities meant I was ordering a lot of pizza and making “convenience foods” too often.   The Challenge encourages home-cooked meals, with fresh ingredients.

So, how to accomplish that while still working and playing chauffeur?  Use simple cooking techniques, that’s how!

Stir fry is a great technique for getting the job done quick.   Here’s what I whipped up today.  And there is plenty left over for lunch tomorrow.

Clean Your Fridge Out WLC Stir Fry Yumminess

 

img_2665

 

I’m calling this “Clean Your Fridge Out” because you can substitute lots of veggies for what’s listed – carrots, Napa cabbage, zucchini, broccoli.  You could also use ground chicken or turkey in place of beef.

FILLING

Oil or fat with high smoke point (grapeseed, avocado, duck fat)

1 pound ground beef

1 head bok choy, green and tender parts sliced thin

8 oz cremini mushrooms chopped

1 red bell pepper diced fine

2 cloves garlic minced

3 scallions sliced thin

Magic Mushroom Powder (Nom Nom Paleo)

SAUCE

3 tbsp tamari

1 tbsp rice vinegar

2 tsp sesame oil

2 tbsp date paste

2 tsp fresh ginger

juice of 1 lime

SERVE WITH

Butter, Romaine or iceberg lettuce leaves

Rice

NOTES

Use a wok if you have one.  If not, a large, shallow skillet or sauté pan will do!

Always keep an eye on your heat, and keep stirring the meat and veggies so they don’t burn.

DIRECTIONS

Stir sauce ingredients together in a small bowl and set aside.

Season ground beef with Magic Mushroom Powder to your taste.  I used a couple of pinches.

Over high heat, brown ground beef in hot wok or skillet using preferred oil or fat.  I used duck fat.

When browned through, drain while making veggies.

Add more fat to the wok or skillet on high heat.  Sautee bok choy, red bell pepper, and mushrooms until tender, about 5 minutes.  Add garlic and sauté for another minute or two until fragrant.  Add browned meat back in and stir to combine with vegetables.

img_2657

 

Stir in the sauce and warm through.  Stir in sliced scallions at the end for freshness.

Serve with in lettuce cups or over rice.

img_2665