Beef and Broccoli (Primal and Gluten Free!)

Who else loves Beef and Broccoli?? This is a recipe re-do based on a recipe I posted back. I updated the recipe, and the photo, and it came out wonderful! I absolutely love all Asian food…we make it a lot in my house. Of course we all like traditional recipes, but why not make it a little lighter, right?! Then you can still stay on track with your health and fitness goals, you don’t have to deal with the bloat, and have no guilt! I love those types of recipes!

A little public announcement: I am starting Insanity Max 30 tomorrow! I just have to say it…so I don’t flake on it lol. I will be back in the states as soon as Max 30 is over…and I really want to be where I was last summer at least. If you follow me on Facebook or Instagram, you may have seen me mention my back issues. I have…are you ready…Scoliosis, previous disc ruptures and surgery, degenerative disc and joint disease, a bulging disc and sciatic pain too often. I have been in physical therapy for what seems like forever, but at the end of the day, I am told I just have to deal with it and get my core stronger. So, I am doing the modified Max 30, to lose weight and strengthen my core. If you want to join me, let me know! I am running a health and fitness group with workouts, recipes, meal plans, support and accountability. 

Beef and Broccoli Recipe

I hope you all like it! I know we did!

Ingredients

• 2 lbs Steak (You can use anything, like flank steak or Chuck Roast, I used “entrecôte”)
• 2 Tbsp Tapioca Starch OR Arrowroot Starch
• 1/4 tsp Salt and Black Pepper
• 2 heads of Broccoli, cut into florets
• 2 Red Chili Peppers, cut into chunks
• 1 Green Onion, diced 

For the Sauce

• 1/2 cup Coconut Aminos (or Gluten Free Soy Sauce if that’s what you prefer)1 tsp Rice Vinegar
• 1 tsp Sesame Oil
• 1/2″ Ginger, peeled and minced
• 1 Garlic clove, minced1 tsp Sriracha
• 1 Tbsp Raw HoneyDash of Red Pepper Flakes 

Directions 

Heat your Wok or large shallow pan on medium heat, with 1 Tbsp cooking oil (such as Coconut Oil or Olive Oil) 

Add your 2 sliced chili peppers to the oil…this helps give your oil a bit of a kick. If you don’t like spicy, you can leave it out. 

Slice your steak thin, and place in a bowl with the salt, pepper and Tapioca starch. Toss it around until the steak is evenly coated. 

Once the pan is hot, add the slices of steak side-by-side. You do not want to overcrowd the pan because you want the steak to be seared and a tad crispy (hence the tapioca starch). Cook for about 1 minute on each side, and place on a paper towel lined plate. I had to cook 2 batches in the pan…so you may need to do the same. Remove the chili pepper chunks as well. 

Once your steak is cooked, add your broccoli florets to the same pan, and cook until slightly tender, about 8 minutes. Everyone has their own preference, but I like a crunch to my veggies. 

Once the broccoli is cooked to your preference, remove from the pan. Pour out any water accumulated at the bottom of the pan from the broccoli, and wipe clean with a paper towel. 

In the same (hot) pan, add your sauce ingredients. Cook for about 2-3 minutes until it bubbles and starts to thicken just a little bit. Then add back in the broccoli and steak, toss to coat, and cook for about 5 more minutes. Add in your green onion last. 

Enjoy!

Recipe makes 5 servings. 

Did you make this? Don’t forget to leave a review! I also love to see your creations, so don’t forget to hashtag me #peckled on Instagram!

See more >>> sweet-and-spicy-shrimp-recipes

Today my son turns 13! I am the mom to a 13 year old you guys…a teenager?! What is happening and where did all the time go?! He is a really good kid, but I can already see the “teen” shining through. I’m pretty sure we can all remember those days. Oh man, I was the worst teenager…my mom probably loved the fact I was never home lol. Luckily, he is much better than I was at his age. All he wanted to do for his birthday was go eat Chinese food and build a big Lego set…so that is what we did. Then tomorrow, Batman vs. Superman comes out so we are definitely going to watch that! Any other Superman lovers out there?! I LOVE Superman, Tom Welling and Henry Cavill are my favorites.

Wait…can we just take a visual on this really fast? Can I also say I have watched all 10 seasons of Smallville 4 (maybe 5) times…yikes…I love it. I never thought I would, but I really do…still. As I type this we are watching an episode of it…hence this part of the post I think haha.

Alright, so back to why you are here…to view this ahhhmazing recipe for Eggs Benedict, with a twist. Eggs Benedict is my favorite, I could probably eat it daily lol. This post today is just full of my favorites, how exciting! Put on Superman and make me Eggs Benedict, and I will call that a fantastic day. I have heard so many people say making hollandaise sauce is difficult, but I really don’t think it is. You just need to make sure your temperature is right and your pot doesn’t have too much water. The trick is low heat, only a little water in your “double boiler” and you will be just fine! I explain how to make this Paleo version below, I hope you like it as much as I do!

In the recipe, I mention to watch this short video about how to poach an egg. I always go with the first option because it is how I have always done it. You can use any method you would like of course.

>>> Sweet and Spicy Shrimp Lettuce Cups <<<

If you make this, I would love to see it! Just tag me on Facebook or Instagram @peckled or hashtag #peckled. Enjoy!

Smoked Salmon Eggs Benedict Recipe

• Serves 2
• A healthier, grain free, take on your favorite breakfast meal!

Ingredients

1. 4 Eggs
2. 1 Sweet Potato
3. 2 oz Smoked Salmon or Lox
4. 1 Tbsp Capers

For the Hollandaise Sauce

1. 5 Egg Yolks
2. 1 Tbsp Lemon Juice (1/2 a lemon)
3. 1/3 cup Unsalted Natural Butter (such as Kerry Gold), melted
4. Pinch of Salt, Pepper and Cayenne (optional)

Instructions

1. Heat a large pan on low-medium heat with a little olive oil.
2. Wash your sweet potato, and slice into thick pieces, about 1-1/2″. Place your sweet potato slices in your pan, and cook for about 5-6 minutes on each side, making sure not to burn it. Cook until tender.
3. In a small pot, fill 1/2 way with water and bring to a simmer. If your eggs aren’t FRESH, you can always add 1/2 Tbsp Apple Cider Vinegar to the water, it’ll help. Please view the video link ABOVE the recipe to learn how to make the perfect poached egg. I know Jamie says you don’t need vinegar, and “it’ll taste like vinegar” but I assure you it doesn’t. I have done it several times when my eggs aren’t as fresh as I would like them.
4. Once your eggs are poached, remove them onto a paper towel lined plate. Take that same pot and pour out some of the water so there is only about 2″ of water at the bottom of the pot. Place a large glass bowl on top of the pot, to create a double boiler. Make sure the water at the bottom is NOT touching the bowl.
5. Once you have that set up, remove the bowl and place it on the counter. Add your lemon juice and egg yolks, and whisk until about doubled in volume, and the yolks become slightly lighter.
6. Place the bowl back on the pot as previously tested, and whisk while slowly pouring the melted butter in. You do not want to stop whisking because you will end up with scrambled eggs.
7. Whisk for about 3-5 minutes…IF you do see your egg starting to scramble, take it off the pot and whisk it in the freezer. I know it sounds funny, but you do what you gotta do sometimes to cool it down! I have seen people have a bowl of ice next to the pot, just in case, so you can do that if you’d like.
8. Once the mix has thickened up a bit and almost doubled in volume, remove it from the heat, and add in the salt, pepper and optional cayenne.
9. To assemble, place your cooked sweet potato slice on your plate, with a small piece of salmon, 1 poached egg, the hollandaise sauce and top with a few capers!
10. Enjoy!!

Notes

1. Tip: Save your egg whites from the hollandaise! They will be perfect for cloud breads, scrambled eggs the next day, or you can make an egg white omelet for someone who lives in your house. I make the omelets for my 2 kids when I make this 🙂

By Jaclyn

I love when winter is over and so many fruits and veggies are in season! That means, they taste even better and are less expensive as well! I am hoping when we move I can make my own garden. I can’t seem to keep a house plant alive…but I am willing to at least try one veggie and see how it goes!

I only have a couple months until I am in California, so I am really trying hard on my goals. Between healthy meals and Insanity Max 30. I can’t believe with all my back issues I have been able to do this workout the last few days! I am so excited!! I follow the modifier, but it’s still a challenge even with the modifier. I actually feel SO much better too, my back hasnt been hurting as much as before. I think I just needed to get the right workout without pushing myself too hard and messing things up. So I put my pride to the side, and I am doing what I am supposed to. My goal is to lose 10-15 lbs in the next 2 months. If you want to join me, let me know! I have a group called Strong for Summer about to start in 2 weeks!!

This recipe for Sweet and Spicy Shrimp Lettuce Cups is wonderful, my husband and son loved it, even my 4 year old ate a few shrimp…she likes spicy food too! There is the perfect amount of sweet and spicy, so neither is overpowering one another. I hope you like it! If you make this recipe, be sure to tag me on Facebook or Instagram or hash tag #peckled.com! Enjoy!

Sweet and Spicy Shrimp Lettuce Cups Recipe

Serves 3A delicious mix of sweet and spicy, perfect for warm days or meal prep!

Ingredients

1. 1 lb Raw Shrimp, peeled and cleaned
2. 1/2 tsp Cayenne Pepper
3. 1/4 tsp Black Pepper
4. 1/2 tsp Paprika
5. 1 Garlic clove, minced
6. 1/2 tsp Dill
7. Dash of Salt
8. Lettuce leaves, such as Butter, Boston, Romaine…which ever you prefer!

For the Salsa

1. 2 Roma Tomatoes, chopped
2. 1 small Avocado, seeded and chopped
3. 1/2 Purple Onion, chopped (approx 1/4 cup)
4. 1 Garlic, minced
5. 1/2 Mango, peeled and chopped
6. 1 Pineapple Spear, chopped (approx 1/4 cup)
7. 1/2 Lime, juiced
8. 1/2 small Jalapeno, minced (about 1/2 tbsp)
9. dash of salt and pepper
10. Optional: Cilantro for Garnish

Instructions

1. Chop all of your salsa ingredients, and mix together in a small mixing bowl, set aside.
2. After you clean your shrimp, heat a pan on medium heat and add approximately 1 Tbsp Olive Oil.
3. In a plastic baggie (or small bowl) mix together the cayenne, black pepper, Paprika, Garlic, Dill and Salt. Season your shrimp with the spicy mixture, and place side-by-side in your pan. Do not over crowd the pan or they won’t sear correctly.
4. If your pan is hot, you only need to cook the shrimp for about 2 minutes on one side, and 1 minute on the other side. Just until pink and cooked through.
5. Remove onto a paper towel lined plate.
6. To assemble, place your shrimp in the lettuce cup, and top with a spoonful of sweet pineapple mango salsa!
7. That’s it!

By Jxx