LOVE when my Insta followers ask for recipes for the pics I post… so shout out to Jax for requesting these recent delectable delights! xo

LETTUCE WRAPS

What you’ll need:

• 1 lb ground grass fed organic beef
• 1/2 onion chopped
• 1 organic carrot diced
• 1/4 cup organic peas
• 2 cloves garlic minced
• 1 tsp Chinese 5 Spice Powder (a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice).
• 1 tbsp Tamari (gluten free soy sauce)
• 1 tbsp avocado oil
• 1 tsp coconut aminos
• Pinch sea salt
• Sriracha to taste
• Romaine or butter lettuce leaves washed and dried.

Let’s get cookin’:

• Heat a large pan over medium heat. Add in the avocado oil and let warm for 30 seconds.
• Toss in onion and garlic and saute for 1 – 2 minutes. Add in carrots and cook 2 – 4 more minutes until tender.
• Remove veggies and place meat in the pan. Cook through. Drain any fat liquid.
• Toss veggies back in with the meat, and add peas, Tamari, aminos, and salt. Cook for 1 minute.
• Serve on the lettuce leaves with a side of coconut rice – add drops of Sriracha to taste! 🙂

SESAME CURRIED SALMON

What you’ll need:

• 2 – 3 pieces of sustainable salmon
• Asian rice noodles
• Shishito peppers (box)
• 1 zucchini chopped
• 1 lemon
• 1 tsp sesame oil
• 1 tbsp green curry paste
• 2 cloves garlic
• 1 shallot chopped
• 1/4 tsp white pepper
• 1/2 tsp sea salt
• 1/2 tsp cumin
• pinch – cayenne pepper, nutmeg, onion powder
• Sesame seeds w/ Wakame Flakes
• 1 quart water (4 cups)
• Avocado oil

Let’s get cookin’:

• Salmon – preheat oven to 400 degrees. Place pan in oven to get hot.
  • Rinse and pat dry the salmon. Cut lemon in half and squeeze juice all over salmon. Sprinkle with salt and Sesame Seeds & Wakeme Flakes. Bake for 10 minutes on hot baking sheet.
• Peppers – heat a small pan over medium heat. Add in the avocado oil and let warm for 30 seconds.
  • Toss in peppers and cover with a cover – oil will splatter. Every 30 seconds flip peppers until they are blistered. Toss in sesame oil, coat evenly, then remove from heat.
• Broth – bring quart of water to boil. Add in zucchini, garlic, shallot and curry paste. Cook until tender.
  • Using an immersion blender, blend until smooth. Add in rest of the spices and simmer for 5 minutes.
  • Add in the noddles until cooked, then start plating.
• Plating – broth & noodles first, salmon then peppers. If you like coconut aminos or soy sauce, it adds a nice acidity to the dish in very small quantities.
• ENJOY!

Follow me on INSTA for more drool-worthy pics and tell me what recipes you want!

Love & Yum,

Lindsay “Mama” O’Neill