I have an on going nightly discussion with my 15 year old that goes something like this. “Hey mom, what’s for dinner?” Me, “I don’t know, probably meat and veggies?” My 15 year old, “Duh, I’m not sure why I even ask?” And then we both laugh.
Eating paleo is just that, meat and veggies, not too complex when it comes right down to it, and the good news is – boring is not a part of this lifestyle. Meat and veggies can be put together in at least 10 trillion different ways, and getting creative is a small task compared to oh, I don’t know, being really really unhealthy from eating a standard American diet? So, here’s a recipe that is an example of eating paleo, keeping it creative and fun, but so insanely easy that complaining is simply out of the question!!
Meat n’ Veggies
2 lbs thinly sliced steak of your choice (we used sirloin – a quick tip for easily slicing the meat – let it defrost in your fridge for about 4-5 hours or until it’s still a bit frozen in the middle, it’s easier to get those thin slices when the meat is not too soft)
1 red onion thinly sliced
2 small Japanese eggplants diced
1 small red, yellow, and green bell pepper sliced
3 cups of fresh chopped basil
4 tbsp olive oil
2 – 3 tbsp dried oregano
1 tbsp red chili flakes
2 tbsp balsamic vinegar
Sea salt and black pepper to taste.
In a large soup pan add the olive oil and all the veggies except for the basil. Stir fry until the onions and bell peppers begin to soften (about 5-7 minutes). While the veggies are cooking, add the thinly sliced steak to a separate large skillet over medium heat. Cook the steak for about 5 minutes or until almost cooked all the way through, the steak slices should still be a little bit pink in the middle. Add all the spices to the steak except for the balsamic vinegar. Stir the steak and spice mixture together and add the meat to the large soup pan with the veggies. Stir in the balsamic vinegar and the basil and cook together for another 2-3 minutes.
We served this dish with a huge green salad of organic lettuce, 1 diced avocado, 1 sliced cucumber, about 1/2 a cup of shredded purple cabbage and broccoli slaw, and dressed it with about 1/2 a cup of sun dried tomatoes packed in olive oil and a little bit of balsamic vinegar. We also made some Crispy Baked Okra.