Brazilian Beef and Plantain Breakfast Bowl

Brazilian Beef and Plantain Breakfast Bowl

One bite of my Brazilian Beef & Plantain Bowl (with egg, honey and toasted coconut) and you’ll happily say “Tchau” to a tower of pancakes, waffles or buttered toast in the morning!  Loaded with protein, quality complex carbohydrates, iron, potassium and other essential nutrients, this easy breakfast made with leftover steak will fuel you for a full morning of demanding activities! The flavor combination may sound weird, but trust me, it’s so delicious! Pra caramba!

Brazilian Beef & Plantain Breakfast Bowl is a healthy way to start the day, packed with 28g protein and quality complex carbs for energy.

The protein in the recipes is a combination of 3-oz. left over lean steak (like top sirloin, strip, tenderloin, flat iron, etc.) and a single, sunny-side up egg. Along with a little bit from the plantain, you’re getting about 28 grams of protein with this meal – the ideal amount to consume in a single sitting.

Each Day is a New Start! It’s the perfect morning meal for a Protein Challenge!  Each day is a new start, so beat yourself up if your diet wan’t exactly “on point” yesterday — you get a new chance to eat well today!

I always feel best when I’m eating 25g – 30g protein evenly spaced at each meal. Plus, it helps prevent snacking!

 

 

If you’re not familiar with plantains, you can typically find them in most grocery stores in the “exotic produce” area. This “vegetable-banana” is a less sweet and a little more starchy tasting than a regular banana – but so yummy when baked, microwaved or sautéed! They are a common ingredient in the cuisine of Mexico and Central / South America and in Brazil go by their Portuguese name of “banana-da-terra.”

Oh, and now for something crazy beef & bananas that isn’t actually food! It’s me planking until failure the other day before teaching a Grilling 101 class at the Texas Beef Council. 

pinners conference pic 1I’ll teaching a class on “Empowered Meal Prep – Protein for Fitness”  at the Pinner’s Conference in Dallas on Sept 9 & 10th. I’ll be sharing this Brazilian Beef & Plantain Breakfast Bowl along with a delicious Molasses & Pepper Flat Iron Steak recipe and Super Iron-Boosting Steak Spinach Salad. Sign up for my class, I’ll also have beef swag and lots of tasty samples!  Use the discount code FITFORK at online registration to save 10% on the very reasonable cost that allows you access to 100+ classes on food, fitness, crafts, home décor and more! Or, if you just want General Admission to shop and see the sights (no classes), you can get a free pass ($7 at door) using FREESHOPPING. RESISTER HERE

Have you ever used plantains in a recipe? Do you have a planking hashtag for me?  Are you watching the Summer Olympics? What has your favorite moment been so far? Please share in comments, XOXO – Jennifer

 

Brazilian Beef and Plantain Breakfast Bowl
Brazilian Beef and Plantain Breakfast Bowl
Print Recipe
Power up your day in savory-sweet South American style with this hearty, protein-rich steak breakfast bowl featuring plantains, coconut, honey and an egg!
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Brazilian Beef and Plantain Breakfast Bowl
Brazilian Beef and Plantain Breakfast Bowl
Print Recipe
Power up your day in savory-sweet South American style with this hearty, protein-rich steak breakfast bowl featuring plantains, coconut, honey and an egg!
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Add coconut oil to medium skillet and bring to medium-high heat. Sauté chopped plantains and yellow peppers for approximately 6 to 7 minutes, or until plantains turning golden brown and peppers softening.
  2. In the last 90 seconds or so of cooking, stir in steak chunks to gently reheat without overcooking. Slide the steak mixture into 4 cereal-sized bowl and set aside.
  3. Immediately poach or fry eggs to your preferred level of yolk “doneness.” Slide a cooked egg on top of each bowl of beef mixture and season with salt, pepper, sprinkle of coconut and a drizzle of honey!
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Thai Coconut Shrimp with Finger Limes ( a freaky little fruit )

Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai

What do you do with these weird little limes? They’re called Finger Limes and also “citrus caviar” because of the caviar-like bubbles of tangy citrus pulp on the inside. Exotic fruit afficianaos describe the favor as “tart, lemon-lime with slight herbaceous notes.”  These little-bitty limes hail from Australia’s coastal and rainforest areas – but are also now grown as a specialty product in California.Finger Lime - Citrus CaviarAn enthusiastic citrus-squeezer could make mini margaritas, but I’m saving that as treat to look forward to after my Spartan Beast Dallas race on October 31st (talk about a scary Halloween)!  Tonight I’m sharing a version of a favorite soup, Tom Kha Gai – you know, that spicy Thai soup with chicken and coconut milk. But, I’m doing huge shrimp and lots of limes – it’s a winner, winner for an easy and exotic dinner. You’re going to love this Thai Coconut Shrimp Soup with Finger Limes, especially now that the weather is cooler. If you don’t have finger limes, just swap in two limes sliced thinly and then into quarters. Also, I’ve used a LOT of Instantly Fresh herbs in here (so convenient and next best thing to fresh) — but feel free to swap in fresh chopped if you prefer.Thai Coconut Shrimp Soup with Finger Limes

 

What is your favorite soup? What is your favorite Thai dish? Would you eat soup for breakfast? What’s the weirdest fruit you’ve ever tried? Please share in the comments — XOXO, Jennifer

Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai
Thai Coconut Shrimp Soup with Finger Limes
Print Recipe
This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai
Thai Coconut Shrimp Soup with Finger Limes
Print Recipe
This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add coconut oil to medium-sized stock pot and saute for approximately 1 minute, or until softened. Add stock to pot along with lemongrass, ginger, mint, basil, chili, and limes.
  2. Simmer for 10 minutes. Add in the coconut milk and simmer for another 10 minutes. Salt to taste.
  3. Add in the shrimp and simmer for 8-10 minutes. Serve warm.
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