Chinese Beef and Broccoli with Kale

Things have been busy here. My mom came out almost two weeks ago for a week to hang out and help get the nursery ready. We had so much fun just being together and shopping for the perfect items to decorate with. She and my dad were so generous to buy the baby furniture and decor as their gift to us. I absolutely LOVE the nursery. I think it is fresh and beautiful. Thanks mom for helping me!!

After mom left last Tuesday, we just had a busy week serving in our chiropractic clinic. This weekend the hubbie and I have been spending some much needed time just the two of us. Unfortunately for him this recipe is actually one I made a few weeks ago and not today. It is delicious. The ground beef is grass fed and full of great vitamins like Iron. The broccoli is like a multivitamin by itself. I added baby kale to punch of the nutrition factor! I love that this meal is a one skillet wonder. The spices are to our taste so you could easily adapt this for your family's palate. Enjoy!

CHINESE BEEF AND BROCCOLI WITH KALE

Serves: 4

1 lb grass fed ground beef

1/2 medium onion, diced

1 Tbs coconut flour

3 cups broccoli florets, chopped small

3 cups baby kale, chopped

2-3 Tbs tamari gluten free soy sauce

1 Tbs raw honey

1 tsp sesame oil

1. Heat a large, greased cast iron skillet over medium heat. Add the ground beef and onions. Cook, stirring to crumble the meat, until beef is cooked through. Turn heat to high to cook off any fat from the meat, then return the heat to medium. Add coconut flour and stir mixture. 

2. Add broccoli. Cook 3-5 minutes until slightly tender. Add kale and all sauce ingredients (soy sauce through oil). Stir. Cook until the kale is wilted and the sauce is a little bubbly. 

EAT!

Chocolate Chip Cookies

I have not posted on the blog in almost a month! Forgive me. May was wonderful and crazy. I became an aunt again to a beautiful little girl named Taylor.

Sweet Taylor and Bryant. Please excuse my crazy hair and excessive excitement!

The hubbie and I went on vacation to see our families and go to the beach- it was heavenly. We needed a break and needed time with our families. Memorial Day weekend was full of getting ready for baby in the form of rearranging bedrooms in our house. We also spent time with friends hanging out which was wonderful. Now June is here and we are full speed ahead with our chiropractic office and getting ready for baby. My mom is coming into town on Tuesday for a whole week to help us do the nursery!! I am so excited! And my sister Grace and brother in law Jonathan will be here for two nights in late June. I am one blessed woman to have so many loving, fun relationships in my life.

On to the cookies. These are adapted from a vegan recipe over on Stir It Up. I love them. They are fluffy but not dense like a lot of primal cookies. They do have some sweetener in them in the form of maple syrup but you could probably substitute the same amount of unsweetened applesauce or mashed banana (I have not tried this though so let me know how it goes). One thing I love about this recipe too is that the batter stretches a long way making 20 cookies!

Chocolate Chip Cookies

Makes: 20 small cookies

1 cup blanched almond flour

1/2 tsp sea salt

1/4 tsp baking soda

1/2 cup almond butter

1/4 cup maple syrup

1 tsp vanilla

1 egg, whisked

1/4 cup diary free chocolate chips

1. Preheat oven to 350 degrees.

2. In a large bowl, place flour, salt and baking soda. Stir to combine. Add the rest of the ingredients through the egg. Stir to combine. Stir in the chocolate chips.

3. Using a 1 inch cookie scoop, scoop dough on to a Silpat lined baking sheet. You can place these cookies close together because they do not really spread out. 

4. Bake at 350 degrees for 9-12 minutes.