Category Archives: Beef

{Slow Cooker} Steak & Squash Harvest Stew

Posted on by
2

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too!I felt it for a second, the cooler morning that is. So I pulled out fringy scarf, boots and slow-cooker – yeehaw, fall weather is here. But, it was a total fake out, ended up being 90 degrees that day. Even though I shed my fall finery, my Crock Pot creation was a dinner winner not about to be tossed.  Rich, meaty, hearty and amazing nutritious thanks to wholesome ingredients like lean beef, pumpkin, acorn and butternut squashes.

You absolutely must pin this photo below if you like healthy, hearty and helpful! 

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for fall and winter meals.

I originally made this recipe for my friends at BeefLovingTexans.com, I almost tried to call it Chili but then remembered some Texans don’t think beans belong in chili. Well, heck, I don’t care – I think everything belongs in chili! This one has a bit of chipotle chili powder to add smoky spice, but feel free to tone it down or kick it up with your favorite chili seasonings. chipotle-beef-butternut-pumpkin-chile-browning-meat

The beauty of this recipe is just dumping all the ingredients into a slow cooker and walking away. I prefer to sear my chili meat (I cubed up a sirloin steak) because that magical caramelization process that happens in the skillet creates a deeper, more complex flavor. But, if you are pressed for time, the stew still turns out dang delicious if you just dump the uncooked beef straight into the slow cooker crock.

Come to a hearty, healthy bowl of stew filled with pumpkin, squash, kidney beans and meaty steak morsels. Smokey chipotle and a touch of maple syrup magnify the taste magic of this easy slow cooker, crock post recipe. It's a great make ahead dinner when we want soup during fall and winter cold weather season.

I was worried the kids would be suspicious of the trio of winter squashes in the dish – pumpkin, acorn and butternut. But, they loved it and a new autumn family favorite was born – especially when paired with some cast-iron skillet cornbread. I can’t believe I’ve never shared this recipe in photo below — it’ll be served up on the blog next week! COME BACL!

Jalapeno Cheese Cornbread Skillet

So, why don’t you make this Steak & Squash Harvest Stew for supper this weekend – free yourself up some time to hang out with the family, hit a hay ride, visit the pumpkin patch, get lost in a corn maze.  It’s also a great little warmer-upper for those chilly afternoons tailgating and talking all things football or for the neighborhood Halloween potluck!

Warm up your weekend with Chipotle Steak & Squash Harvest Stew #beeflovingtexas #fitfluential

Click To Tweet

So, do you have a special family chili (errrr, I mean “stew” recipe)? Doing any special fall activities this weekend? Please share in the comments below – XOXO, Jennifer

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too!
Print
{Slow Cooker} Steak & Squash Harvest Stew
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 
Fall in love with this healthy, hearty stew featuring pumpkin, acorn and butternut squash -- toss in slow cooker to skimmer all day, come home to dinner!
Cuisine: American, Southwestern
Servings: 4 servings
Ingredients
  • 2 tablespoons avocado oil or, other high smoke-point oil
  • 1 tablespoon chipotle chili powder or sub your favorite blend
  • 1 pound lean beef stew meat cut in bite-size cubes huck, round, eye, rump roasts, etc)
  • 1 medium assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
  • 8 ounces (16-oz) package frozen butternut squash cubes, thawed or fresh
  • 8 ounces acorn squash cubed
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz fire-roasted diced tomatoes with juice
  • 8 ounces canned pumpkin puree about half a can
  • 1 15-oz fire-roasted crushed tomatoes with juice
  • 1 15-oz can beef broth
  • 2 tablespoons real maple syrup
  • 1/2 to 1 teaspoon dried red pepper flakes
  • 1 teaspoon salt
Instructions
  1. In a large skillet, heat oil over medium-high heat. Add chipotle chile powder and “bloom” in skillet by stirring around constantly for approximately 1 minute. Add stew meet and brown; add to 4 qt. to 6-qt. slow cooker.
  2. To slow cooker, add onion, squash, beans and pumpkin. Stir in the tomatoes, broth, syrup, red pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
  3. Serve with desired toppings such as sour cream, cheese and green onions

No-Fail 15-min Beef & Veggie Fried Rice – So Simple a Kid Could Cook it and Did

Posted on by
4

egglands-best-beef-hah-with-street-corn-salsa-jennifer-fisher-voteI have a proposition! I’ll share my 15-minute Beef & Veggie Fried Rice recipe and with all the time you save on dinner, you’ll spend the 1 minute it takes to vote for me in the Eggland’s Best “America’s Best Recipe Contest”! My regional-inspired recipe is for Texas Egg and Steak Hash with Chipotle Street Corn Relish (copied the photo below so you know exactly what to vote for) — thank you, thank you!

 

15 minute Beef & Veggie Fried Rice

Now, onto the 15-minute Beef & Veggie Fried Rice recipe (originally developed for Beeflovingtexans,com)  — it’s a win on so many levels. Not only is it a lightening speed dinner solution, it can be kept simple enough that an older kid can make it. Honestly, realizing that my teenage boys were completely capable of cooking dinner every once in a while was a light bulb moment for me. What a relief to know I can call ahead and get them to start dinner on those crazy days when I’m stuck in traffic, sitting at another kid’s sports game or even trying to finish up my own workout.

15 minute Beef & Veggie Fried Rice is a super-quick way to get a vibrant and very healthy meal on the table. Plus, its simple enough that younger kids can help and older kids can cook on their own!

One of the tricks to cooking the recipe so quickly is super-thinly cut sirloin steak — a method that also stretches my food budget as it makes the meat look like, well, a larger quantity than it actually is!  So, just firm up your steak in the freezer for 10 to 30 minutes or before getting after it with a super sharp knife across the grain in razor-thin slices (like 1/8″ or less if you can).  When the meat is this thin, it literally takes 3 minutes or less to cook with the stir-fry method — toss in the hot, hot skillet and stir around constantly and quickly just long enough to take the “red” of. Beef should still look pink when you take it off the skillet as it will continue to cook a tiny bit, trust me, it will always be juicy and tender this way! Do NOT leave it in the skillet or wok as you continue to cook the veggies, that will just cause a lot of undesirable toughness.

skillet-vegetables-for-fried-riceAnother WIN is my recipe also includes a scramble of eggs, an assortment chopped vegetables selected by the young chef (a good trick to get kids to eat more veggies), a simple sauce and pre-prepared rice.  Of course, you can cook your rice the old-fashioned way, but in a hurry and with the kids, I either keep those rice pouches from the frozen aisle on hand or meal prep my own and package into portions.

Love to use crunchy nuts for the top, NOW Foods has a great selection of organic options — cashews may be my favorite!

wiliam-and-beef-sirloin-fried-rice

William, the 16-year old chef who picked out all the yummy veggies for this recipe and cooked them up for his mama! 

So, no need to call for Chinese take-out to solve dinner – make your own healthier version in less time than it would take the delivery guy to show up. What’s even better than this? Getting the kids in the kitchen while you kick your feet up!

Coconut Macadamia Nut Fried RiceLooking for a more exotic fried rice recipe? Try my Coconut Macadamia Nut Fried Rice, it is soooooo swoon-worthy!

15min Beef & Veggie Fried Rice so easy a kid could make, and did! #fitfluential

Click To Tweet

So, do you get your kids in the kitchen to cook? What’s in their repertoire? If you could only have 3 veggies (or fruits) in a stir fry – gasp – what would they be? Please share in the comments below – XOXO , Jennifer 

Print
15-minute Beef & Veggie Fried Rice Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Get a vibrant and very healthy fried rice dinner on the table in less time that it would take to wait on delivery -- faster, fitter, fresher and easy enough for older kids to prepare!
Course: Main Dish
Cuisine: Asian
Servings: 4 servings
Ingredients
  • 12 ounce top sirloin steak, set in freezer for 10 minutes
  • 4 teaspoons olive oil, divided
  • 4 large eggs
  • 2 teaspoons minuced garlic
  • 1 teaspoon grated ginger
  • 10 ounce bag frozen steam-in-bag whole grain brown rice or previously prepared rice
  • 6 cups assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon Sriracha sauce
Instructions
  1. Bring large skillet to high medium-heat. Add olive oil and add cut sirloin and cook, stirring constantly, for 2 to 4 minutes or until no longer red but pink n the middle with edges browning.  Remove from heat immediately and drain on paper towels.
  2. Spray same skillet (now empty) with cooking spray. Add eggs, garlic and ginger and cook, stirring vigorously, until scrambled. Scoop out of skillet to rest next to beef.
  3. Place bag of rice in microwave and cook on high for 4 minutes. Or, used 10 ounces of previously prepared rice. Remove and set aside.
  4. Add remaining olive oil to same skillet (now empty again) and stir fry vegetables on medium-high for 3 to 5 minutes or until crisp tender. Exact time will depend on size and type of chopped vegetables.
  5. Reduce heat to medium-low and add cooked rice, cooked beef and cooked eggs back to skillet with vegetables. Stir to combine.
  6. Quickly mix together soy sauce and Sriracha. Evenly drizzle over top of mixture and stir well to combine, continue to cook and stir for 1 to 2 minutes until heated through.

Lemony Lamb Loin Chops with Gremolata #GoForTheBOLD

Posted on by
2

This post is sponsored by Mountain States, however all comments, opinions and enthusiasm are my own. Lemony Lamb Loin Chops with Gremolata -- a tangy sauce and grilled lemon slices will lift this lamb dish to the top of your favorites. Grills in less than 10 minutes and an excellent source of lean protein.

I had a wonderful weekend with my family cooking up new memories – well, grilling them up, to be exact! Sitting down together to a simple yet super flavorful lamb dinner was the perfect exclamation point to the end of our summer together (as school started back up Monday and our oldest left the nest again for 2nd year in college). Until recently, my three teen boys didn’t have many memories centered on lamb, but I sure had some recollections – and they mostly involved around stuffy Sunday dinners of yore at a relative’s home wearing uncomfortable clothes, shoes that pinched and being forced to “politely” clean my plate of mushy vegetables and an old-school prepared lamb roast.

Grilling lamb for our last summer weekend together!

Grilling lamb for our last summer weekend together!

After hearing various friends, from Paleo diet devotees and flavor-centric foodies, rave about the virtues of this red meat that’s been enjoyed across various cultures for century upon century, I penciled lamb onto my “things to grill sometime” list – oh, you how I like to grill everything! When Mountain States (producers of Shepherd’s Pride and Cedar Springs lamb, raised right here in the U.S.) sent some delicious looking lamb loin chops my way, they were bumped to the top of the to-do list – it was time to give ‘em my modern, fit foodie spin. If the speed at which my guys devoured dinner is any indication, you are going to LOVE my recipe for Grilled Lemony Lamb Loin Chops with Spinach Gremolata Sauce. #GoForTheBOLD

Grilled Lemony Lamb Loin Chops are a quick and healthy meal solution, only 8 minutes to grill and packed with lean protein and other important nutrients.

Lemony Lamb Loin Chops

After marinating for 1 hour, lamb loin chops are ready for the grill!

The loin chops couldn’t have been any easier to prepare with a simple marinade, less than 10 minutes on the grill, and an easy no-cook sauce. When meal-making is a no-brainer, there is more precious time to spend with family and friends – mine will be seeing this lamb recipe again soon at my backyard Labor Day cookout.

Wow, my lamb chops and lemons grilled up in 7 to 8 minutes!

Wow, my lamb chops and lemons grilled up in 7 to 8 minutes!

If the weather turns too cool this fall season to barbeque al fresco, these lamb chops easily translate to an indoor grill or stove top grill pan. And, the bright lift of lemon will remind you of a beautiful, never-ending summer! You can see them here served with grilled Shishito Peppers (that recipe posted tomorrow).  Lemony Lamb Loin Chops with Shishito peppers

While these lamb chops are delicious served unadorned, I prefer to drizzle them with a gremolata sauce prepared with olive oil, lemons and spinach (another twist on tradition).  I get so excited when this tangy, flavorful gremolata runs off my chops and into my grilled veggies, potatoes or pasta– it’s a versatile sauce to dress nearly every main dish, side dish, pasta and salad.

Protein-lovers, let me tell you a little more why lamb should make it onto your menu weekly rotation.  First of all, a 3.5 ounce serving contains approximately 25g protein, the optimal amount for your body to process at any one “eating experience.”  How many times have you heard me stand on my soapbox and tell y’all to eat 25g to 30g of protein at every meal – you need this amount for sustained energy, muscle management, healthy aging and more! Mountain States lambs roam pastures, grazing on grass, herbs and alfalfa, making it a great source of omega 3s (especial alpha-linolenic acid) and is also rich in iron, zinc, selenium, vitamin B-12 and niacin. If you want to try cuts other than lamb loin, every choice (which the exception of ground) is classified as “Lean” or “Extra Lean” by the USDA. Get more lamb nutrition information here. Mountain States Lamb Loin Chops - a lean, grass-fed protein choice

Shepherd's Pride Lamb - Raised without antibiotics or hormonesBecause I love feeling connected directly to the ranchers, I will keep getting my lamb from Mountain States. Mountain States (sold as the brands “Shepherd’s Pride” or “Cedar Springs American”) is a co-op owned by more than 150 hardworking families across the US who have been ranching for generations. These Shepherd’s Pride ranchers are committed to producing a clean, complete protein given no hormones or antibiotics, raised just the way nature intended. Additionally, it is the only lamb that carries the third-party Where Food Comes From ® source-verified label.  This means, with a scan of the label, I know exactly where my food comes from, where it was raised, and who handled it. Now THAT is some detailed data that will satisfy even the cleanest of clean eaters! Wondering where to buy lamb from Mountain States? When I used their Store Locator, I discovered (yay) my neighborhood H.E.B. grocery store carries it – or, you can ask your butcher!

For additional details on cooking and food safety information regarding lamb, please visit MountainStatesRosen.com.Go For the Bold US Lamb Giveaway

Check out this sweepstakes and enter for a chance to win US lamb and a patriotic dinner wear set perfect for your Labor Day party! #GoForTheBOLD

Lemony Lamb Chops w/ Gremolata for Grill + #GoForTheBold #giveaway #ad

Click To Tweet

When is the last time you’ve tried lamb? Do you grill year-round? Any exciting Labor Day plans? Please share in the comments below! XOXO, Jennifer

Lemony Lamb Loin Chops with Gremolata -- a tangy sauce and grilled lemon slices will lift this lamb dish to the top of your favorites. Grills in less than 10 minutes and an excellent source of lean protein.
Print
Lemony Lamb Loin Chops with Gremolata
Prep Time
40 mins
Cook Time
8 mins
Total Time
48 mins
 
1 tablespoon minced garlic 1 cup packed baby spinach leaves ½ teaspoon white pepper ½ teaspoon salt
Course: Main Dish
Cuisine: American, Italian, Mediterranean
Servings: 4 Servings
Ingredients
for chops
  • 6 Shepherd's Pride or Cedar Springs American Lamb chops (approx.1 ½ lbs.)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon minced garlic
  • 1 tablespoon Herbs de Provence
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 2 large lemons, sliced to ¼” thickness
for gremolata
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 tablespoon finely minced garlic
  • 1 cup tighly packed fresh baby spinach
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon sea salt
Instructions
  1. Add lamb chops, oil, lemon juice, lemon zest, garlic, herbs, salt and pepper to heavy-duty plastic zip-top bag. Move the chops around in the bag until well-coated with marinade. Marinate for 1 hour to overnight in the refrigerator, no longer than 12 hours.
  2. After marinating, remove chops from marinade and discard remaining liquid. Season to preference with salt and pepper.
  3. Heat gas or charcoal grill to approximately 400F degrees. Grill chops with the lid up, flipping once, for 3 to 4 minutes per side or until internal temperature reaches 145 degrees (medium-rare).
  4. While lamb is grilling, also grill lemons for several minutes per side, or until beginning to lightly char. Transfer chops and lemon slice to platter and rest for at least three minutes before serving or slicing.
  5. While lamb is resting, place all ingredients for gremolata in food processor or blender and pulse until partially smooth but with small spinach pieces.
  6. Serve chops with a grilled lemon sauce and drizzle of gremolata.

Molasses & Pepper Crusted Steaks + Iron-Boosting Salad

Posted on by
Reply

Molasses Marinated Flat Iron Leftover steak from the grilling makes the BEST next day salad. Tossing a few extra steaks on the grill is my little secret to putting together a quick meal when life just starts getting too crazy to cook. Since we are now officially “Back to School,” my recipe for Molasses & Pepper Crusted Steak and the next-day “Super Iron Boosting” Steak Salad with Dates, Pistachios and Peppers will most likely be in my weekly lunch and dinner rotation until soup season hits (which is still months away in Texas).

pinners conference pic 1I’ll be showing these two recipes (along with a couple others) in my “Empowered Meal Prepping – Protein for Fitness” class line-up for the Pinner’s Conference in the Dallas area on Sept 9th.  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

So, let’s start with the steak . . . since you need steak leftovers to make the salad! The beef cut I’ve used is the very tender and quite economical Flat Iron steak, but Top Sirloin, Tenderloin or Strip steaks would all work equally well.   The natural sugars from the molasses in this recipe caramelize along with the pepper to make a deliciously crispy crust on the outside of a mouthwatering and juicy center.  I like to pair this steak with Maple Pecan Raisin Butternut Quinoa Molasses and Pepper-Crusted Grilled Steak is a quick dinner to grill up and the leftovers can be used in salads, tacos, breakfast hashes and more.

Make sure to save some steak so you can use the leftovers to make my “Super Iron Boosting” Steak Salad with Dates, Pistachios and Peppers.  Almost everything about this salad is iron-boosting from the red meat and molasses, to the dates, pistachios (highest iron nut), and spinach.  All of us, especially athletes, need iron, a mineral that helps red blood cells get oxygen to the muscles, thusly improving energy, athletic performance and mental functioning.

uper Iron Boosting Steak Spinach Salad with Dates, Pistachios and Peppers is a quick and easy meal-solution made with leftover beef. Nearly every ingredients is an abundant source of iron, making it perfect for athletes or those with anemia.

Molasses Steak Salad with Dates Blue Cheese toesThe salad isn’t a “recipe” per se, just pile fresh baby spinach on a plate and add 3 ounces of leftover steak cut in bite-sized pieces. Top that with other veggies you love, like yellow pepper strips, and a couple tablespoons each of sliced dates, blue cheese and pistachios. I’ve served with my favorite store-purchased Organic Balsamic Vinaigrette Dressing from Litehouse Foods.

How to Layer a Jar Salad

Above are some useful tips for prepping your salad in a jar, if taking to school or work.

Brazilian Beef and Plantain Breakfast BowlAnother recipe in my class, and so delicious with these steak leftovers is a Brazilian Beef & Plantain Breakfast Bowl (with Coconut and Honey).

 

 

 

 

 

Iron-Boosting Steak Salad w/ Dates and Pistachios #ProteinChallenge @PinnersConf @BeefLovingTexans

Click To Tweet

What is your favorite cut of steak to grill? Do you like your salads savory, sweet or both? Do you go back and make recipes from pins you’ve saved? Please share in the comments below – XOXO, Jennifer 

Print
Molasses & Pepper Crusted Steak
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
 
Course: Main Dish, Salad
Cuisine: American
Servings: 4 servings
Ingredients
  • 1/2 cup backstrap molasses
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons coarsly ground black pepper
  • 2 tablespoons minced garlic
  • 2 teapsoons fres grated ginger
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons dried red pepper flakes
  • 1 1/2 lbs flat iron, top sirloin, tenderloin or strip steaks
Instructions
  1. Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade.
  2. Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally.
  3. Preheat gas or charcoal grill to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste.
  4. Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak
  5. Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain.
  6. *Double recipe if you’d like to have leftovers to make steak salad and beef breakfast bowl.

Brazilian Beef and Plantain Breakfast Bowl

Posted on by
7

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

Brazilian Beef and Plantain Breakfast Bowls – Protein for Athletes #Fitfluential

Click To Tweet

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
Print
Brazilian Beef and Plantain Breakfast Bowl
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
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!
Course: Breakfast
Cuisine: South American
Servings: 4 servings
Ingredients
  • 2 teaspoons coconut oil
  • 2 medium plantains, peeled and chopped
  • 1 cup strips of yellow bell pepper
  • 4 large eggs
  • 12 ounces leftover cooked steak (tenderloin, sirloin, flat iron, strip, etc)
  • 1/2 cup unsweetened, shredded coconut raw or toasted, if desired
  • 2 tablespoons honey
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!