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Quick and Easy Mongolian Beef
Mongolian beef
Ingredients:
1 lb flank steak thinly sliced against the grain
2 Tbsp cornstarch
2-4 Tbsp canola oil
1 yellow onion sliced
2 green onions chopped, green and white parts separated
4 garlic cloves chopped
1- inch ginger chopped
¼ c. low sodium soy sauce
¼ c. water
1 Tbsp hoisin sauce
3 Tbsp brown sugar
Salt to taste
Directions:
Cover the flank steak with cornstarch, making sure each piece is covered. Set aside.
Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak to the frying pan in a single layer, making sure that the pieces are not touching. Cook for 1-2 minutes per side until each side is browned. Cook in batches until all the flank steak is cooked. Set aside.
Add sliced yellow onion, whites of green onions, garlic, and ginger to the skillet and stir fry for about 3 minutes, until the onions are slightly softened but still have a little crunch. Add soy sauce, water, hoisin sauce, and brown sugar and stir. Add steak back to the pan along with the green parts of the onions. Remove from heat and serve.
Per serving: 303 calories, 13 g fat (3 g sat), 26 g protein, 20 g carb, 670 mg sodium, 11 g sugars, 1 g fiber
Recipe courtesy of My Forking Life.
Corn Chowder Con Chile Poblano
BROWN SUGAR & VANILLA
Ingredients:
2 Tbsp vegetable oil
1 poblano pepper without seeds and thinly sliced
1 medium onion sliced
2 cloves of garlic roughly chopped
5 corn husks
4 medium potatoes cubed
1 tsp of salt
To serve:
Corn kernels
Pumpkin seeds
Cilantro microgreens or chopped cilantro
Olive oil
Freshly ground pepper
Directions:
In a large pot add the oil and the sliced poblano chile. Leave it there until it begins to soften. Add the onion and garlic. Leave for five more minutes or until you see that the onion is translucent.
Add the corn kernels, potatoes, salt and cover with water, add the salt and cover. Leave for 10-15 minutes or until the vegetables are cooked.
With a ladle, add about one-third of the vegetables and liquid into the container of a blender. Blend until fully liquefied and well integrated. Return to the pot with the rest of the vegetables. If you need more liquid, add a little more water. Check for seasoning and adjust if necessary.
Serve with a drizzle of olive oil, pumpkin seeds, corn kernels, sprouts or chopped cilantro. Finish with sea salt and pepper.
Per serving: 135 calories, 4 g fat (3 g sat), 4 g protein, 20 g carb, 403 mg sodium, 1 g sugars, 4 g fiber
Recipe courtesy of Brown Sugar & Vanilla.
Crispy Potato Tacos
crispy potato tacos
BROWN SUGAR & VANILLA
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Ingredients:
12 corn tortillas
1 c. mashed potatoes
4 Tbsp of vegetable oil or avocado oil
4 long wooden skewers
To serve:
Thinly sliced romaine lettuce or green cabbage
Radishes thinly sliced
Cilantro
Guacamole
Salsa verde
Directions:
Heat tortillas on a skillet for 10-15 seconds to make them pliable.
Put a spoonful of mashed potatoes in the center of each tortilla and spread it along the tortilla. Roll the tortilla and put it on a long skewer. Repeat until you put three or four tacos on the skewer.
Repeat with all the tortillas.
In a frying pan over high heat put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.
Take out the tacos and put in a dish with a paper towel to absorb the excess oil.
Repeat until all the tacos are done.
To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.
Per serving: 347 calories, 16 g fat (2 g sat), 6 g protein, 47 g carb, 51 mg sodium, 1 g sugars, 6 g fiber
Recipe courtesy of Brown Sugar & Vanilla.
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