Looking for a delicious, protein-packed meal that fits into your Shred 21 plan? This Taco Salad is the perfect balance of flavor, nutrients, and satisfaction!
Read moreBeef and Barley Stew
Ingredients:
2 tbs. avocado oil
2 lb. whole boneless beef chuck
1 ½ tsp. kosher salt, plus more to taste
½ tsp. freshly ground black pepper, plus more to taste
3 tbs. tomato paste
10 oz. mushrooms, sliced
1 cup dry red wine
2 tbs. cornstarch
5 sprigs thyme, leaves stripped from stems
3 carrots, chopped
3 ribs celery, chopped
2 bay leaves
1 large yellow onion, thinly sliced
2 quarts chicken broth
1 cup dry pearl barley
1 tbs. soy sauce
1 cup frozen peas
1. Preheat a large cast-iron skillet over medium-high heat, then add the oil.
2. Meanwhile, pat the meat dry with a paper towel, then season with the salt and pepper, applying generously to each side. Sear both sides for five to six minutes, or until deeply browned. Remove from the skillet and set aside.
3. Reduce heat to medium, then add the tomato paste and caramelize it by cooking for one to two minutes, or until darkened in color.
4. Add the mushrooms and cook, stirring occasionally, until their moisture is released and they begin to brown, about six to eight minutes.
5. Transfer the mushrooms to the slow cooker, and deglaze the hot skillet by adding the wine and scraping any browned bits that may be stuck to the bottom.
6. Simmer the wine until halved in volume, about two to three minutes, then transfer it to the slow cooker.
7. Slice the seared beef into bite-sized pieces and toss with the cornstarch until evenly coated.
8. Add everything to the slow cooker except the peas, and stir to combine.
9. Cook on high for four hours or low for eight hours. Remove the bay leaves and stir in the peas.
10. Add more salt or pepper to taste, then serve.
*By Maddie Augustin | Experience Life
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Candy Cane Shake
Ingredients
8 oz. unsweetened coconut milk
1 serving Vanilla Protein Powder
1/2 frozen banana
1 tbs. chia seeds
1/2 tsp. of peppermint or mint extract
1/2 tsp. vanilla extract
3 to 5 ice cubes
Instructions
Blend and Enjoy!
Turmeric Latte
Turmeric Latte
4 tbs. raw cashews
4 tbs. shredded unsweetened coconut
1 cup water
1 tsp. coconut oil
1/2 tsp. cinnamon
1 tsp. turmeric
Pinch of clove
Pinch of coarse sea salt
Blend the cashews, shredded coconut, and water till creamy. Strain through a nut-milk bag and discard the pulp (you now have cashew milk). Put the liquid back in the blender with the rest of the ingredients and give it a quick whiz. Transfer to a pot on the stove, bring to a boil (or heat gently until warm to the touch), remove from heat, and serve warm with a dusting of cinnamon.
NOTE: You may also like to try using coconut milk in place of the cashew milk.
More than just adding a beautiful yellow to this latte, turmeric is one of the most potent anti-inflammatory agents we know. It also has been shown to counter the proliferative effect of estrogen on cancer cells. The cashews are rich in vitamins B6, E, and K and minerals copper, zinc, and selenium, which support the thyroid. It’s creamy and rich, and full of savory flavors. Because of the cashews and coconut oil, this latte will help keep you full longer and stabilize blood sugar, preventing you from wanting to snack excessively. The boldness of the turmeric mixed with cinnamon and a pinch of clove is totally scrumptious!
- Recipe from Younger by Sara Gottfried, MD