I have every intention of doing another “Week in The Life” post, and plan to start tracking our food as of today but in the meantime, here is another complete meal post that I hope will be fun and helpful. Dinner last night was a family project and a nice way to return home after our most recent Paleo Talk seminar in Clackamas Oregon. I’ll be posting tomorrow about that event. In the meantime, here’s dinner!
Easy Grilled Steaks
As many steaks as you will need to feed your family, bring to room temperature, sprinkle each side with sea salt and freshly cracked black pepper and grill over medium high heat. We like our steak rare to medium rare so for thinner cuts of meat it only takes about 5 min. per side on the grill. Let your meat rest for at least 10-15 minutes before you slice into it so that you do not lose all those precious juices!!
Veggie Stir Fry
1 yellow onion, sliced
1 red bell pepper, sliced
4 zucchini squash, diced
1 cup fresh basil, diced
1/4 cup jullian cut sun dried tomatoes packed in olive oil
2 tablespoons coconut oil
Sea salt and pepper to taste
A splash or two of balsamic vinegar
Heat the coconut oil in a large skillet over medium heat. Add the onions and peppers and saute until the onions just start to carmelize. Add the remaining ingredients and saute together for about 4-5 minutes or just until the zucchini become tender but not mush.
3-4 large artichokes (or as few or as many as you need to feed your family)
I first cooked the artichokes in the pressure cooker. Cut off most of the stem, leaving about 1-2 inches. Place in the pressure cooker with 2 cups of water, lock the lid, bring to pressure and cook for 10-12 minutes. You can also boil artichokes by placing them in a large soup pot, add enough water to cover the artichokes, bring to a boil and let them boil for 30-45 minutes, depending on the size of your artichokes. You will know they are done when a leaf easily pulls away from the artichoke. Once the artichokes are tender, cut them in half, scoop out the feathery insides but make sure to leave the heart of the artichoke intact, lightly brush the cut side of the artichoke with melted butter or olive oil, and grill cut side down for about 5 minutes or until they are nicely browned. Serve with the following recipe of Garlic Lemon Butter
Garlic Lemon Butter
6 tablespoon grass fed butter
1 tablespoon crushed garlic
Juice from 1/2 a lemon
Sea salt (optional) and black pepper to taste
Melt the butter in a small sauce pan, whisk in the crushed garlic, lemon juice, salt and pepper. Bring to a simmer for 1-2 minutes. Use as a dip for the artichokes and the steak. You can sub olive oil for the butter if you wish.
We also made sweet potatoes for the kids in the pressure cooker. Peal and cut into even sized pieces (about 2 inches thick). Place in the pressure cooker with 1 cup of water. Bring up to pressure and cook for 7 minutes.
This meal served 5 with only some of the veggie stir fry and sweet potatoes left over.