Latest Health News in Crofton - Nutritional Healing Center

Sheet Pan Steak and Veggies

6/21/2019

INGREDIENTS
For the fresh herb butter:

4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper

For the steak and veggies:

Oil or cooking spray
1 pound asparagus, trimmed
1 pound baby carrots, peeled, trimmed, and cut in half lengthwise
2 cups cherry tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
Kosher salt
Freshly ground black pepper
2 pounds (1-inch-thick) top sirloin steak, patted dry

INSTRUCTIONS

Arrange a rack 6 inches from the broiling element in the oven and heat to broil. Lightly oil a rimmed baking sheet or coat it with cooking spray.
Make the fresh herb butter: Mix all the ingredients together in a small bowl; set aside.
Spread out the asparagus, carrots, and tomatoes in a single layer on the prepared baking sheet. Add the olive oil, garlic, and thyme; season with salt and pepper to taste. Gently toss to combine.
Broil until the carrots are slightly tender, about 7 minutes. Remove the baking sheet from the oven. Season the steaks with salt and pepper and add them to the baking sheet in a single layer.
Return the baking sheet to the oven and broil until the steak is browned and charred at the edges, flipping once, about 2 minutes per side for medium-rare, or until desired doneness. Serve immediately topped with the fresh herb butter.

Recipe from Kitchn

Paleo Cabbage Roll in a Bowl

4/2/2019

INGREDIENTS

2 pounds grass-fed ground beef
1 teaspoon garlic powder
1 teaspoon salt
1 large onion, diced
1 15 oz can tomato sauce
1 14.5 oz can diced tomatoes
1/4 cup coconut aminos
1 teaspoon paprika
1 teaspoon oregano
1 large head of cabbage, core removed and chopped (about 16 cups chopped)

INSTRUCTIONS

Place the beef, garlic powder and salt in the instant pot and hit the "sauté" button. Cook until beef is browned, breaking the beef up and stirring as needed. This should take about 6 minutes.
Add in the onion, tomato sauce, diced tomatoes, coconut aminos, paprika, and oregano. Stir together, place the lid on, close the valve, hit the "manual" button and reduce the time to 10 minutes.
Once that is done, hit "cancel" quick release the pressure and remove the lid.
Add in the chopped cabbage, stirring it in so it all fits. Make sure it doesn't go over the max fill line. Place the lid back on, close the valve, hit the "manual" button, and reduce the time to 4 minutes.
Hit "cancel", quick release the pressure and stir it again.

STOVE-TOP INSTRUCTIONS

In a large stock pot, add the beef, garlic powder, and salt. Cook over medium heat until browned. Add in the onion, tomato sauce, tomatoes, coconut aminos, paprika, and oregano. Cover and cook until onion is tender, about 10 minutes. Add in the cabbage, stir, cover and cook until cabbage is tender and cooked down- about 10 minutes.

Recipe and photo from Real Food With Jessica

Chunky Meat and Vegetable Soup

4/1/2019

Ingredients

2 1/2 lbs. ground beef;
1 large onion, diced;
2 celery stalks, diced;
3 garlic cloves, minced;
14.5 ounce can of diced tomatoes, or three large tomatoes, diced;
3 cups beef broth;
3 bell peppers, seeded and diced;
4 whole carrots, peeled and sliced;
2 sweet potatoes, cut into chunks;
3 tbsp. tomato paste;
½ tsp. ground oregano;
1 tsp. chili powder;
Sea salt and freshly ground black pepper;

Preparation

Brown the meat with the onion, garlic, and celery in a large saucepan placed over a medium-high heat.
Add the remaining ingredients to the saucepan, season to taste, and stir to combine.
Bring to a boil, then reduce to a simmer, cover, and cook for 15 to 20 minutes or until the sweet potatoes are soft.

Recipe from Paleo Leap

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