Paleo Filipino Beef Steak

Filipino Beef Steak is one of my most favorite Filipino dishes, so I was happy to be able to make it with coconut aminos! I don’t miss the soy sauce at all…

Filipino Beef Steak

Ingredients

  • 1 lb of grass-fed beef (I used top sirloin)
  • 1 large yellow onion
  • 3 garlic cloves, minced
  • 1/4 – 1/2 cup coconut aminos (depending on how much sauce you want to yield)
  • Juice from 2 lemons
  • Coconut oil (or other type of oil) for cooking

Directions

  • If the beef is thawed, stick it in the freezer for 15-20 minutes
  • cut the beef into thin slices, about 1/4″
  • Put the beef, coconut aminos, and lemon juice in a large ziplock bag (or spill-proof container)
  • Place in the refrigerator for at least 30 minutes, or overnight (I like overnight)
  • Before cooking up the beef, slice the onions into strips or rounds
  • Heat your oil in a pan over medium-high heat
  • Brown the meat, save the marinade for later
  • Once the meat is browned, take it out of the pan and set aside
  • Add the garlic and onions to the pan and cook until soft
  • Return the beef to the pan with the remaining marinade and simmer on low for 15-20 minutes
  • Enjoy with cauliflower rice or with your veggie of choice! I prefer spinach since rice is out of the question…!

Pumpkins All Around!

I’m so glad that we’re at the brink of the holidays. Why? Because that’s when Trader Joe’s comes out with all of their holiday/season products! I bought almost a dozen cans of their organic pumpkin. Ok, mainly because I was planning on make four pies for Barbells for Boobs, which was hosted at our box today. Good thing, too, because it was all gone!

My fiancé and I partnered up to complete “Helen Meets Grace,” which consists of 3 rounds for time of: 400 meter run, 21 kettle bell swings, 12 kipping pull ups, followed by 30 clean and jerks. We use a 30# KB and a 58# bar for the clean and jerks. It was a bit intimidating because there were a few other boxes that participated and I was in awe by the strong girls from the other boxes! So awesome! We finished with a time of 13:36.

So I’m going to post three recipes today just because I have been MIA for a while and because I am on a pumpkin binge right now! First up…paleo pumpkin spice latte…

Paleo Pumpkin Spice Latte

Ingredients:

  • 1 cup brewed coffee (I use Starbucks VIA only because I don’t have a coffee brewer and drink coffee only maybe 3 days a week…when I work my night shifts)
  • 1/2 cup coconut milk (your choice of full-fat or light. In this recipe I used the full-fat version because I wanted it creamier)
  • 1 tablespoon canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons of honey (optional)
  • Ground nutmeg for garnish
  • Whipped cream (optional)

Directions:

  • In a small pot over low-med heat, whisk together the coconut milk, pumpkin, honey, pumpkin pie spice, and vanilla.
  • With your coffee in a mug, pour your coconut milk mixture with you coffee.
  • Add more honey (if desired) and top with the whipped cream (optional) and nutmeg.

Paleo Pumpkin Pancakes (Practical Paleo Recipe, page 242)

Ingredients:

  • 4 eggs, beaten
  • 1/2 cup pumpkin puree
  • 1-2 tablespoons of coconut flour (optional–To keep the consistency a bit thicker/firmer if you used boxed, or freshly cooked and strained pumpkin, you may need the coconut flour. If you use it, I recommend sifting it into the wet ingredients slowly to combine it well)
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons honey or maple syrup (I left this out and just poured some over my pancakes)
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (or…
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon cloves
    • 1/4 teaspoon allspice/nutmeg
  • 1 teaspoon cinnamon
  • pinch of salt
  • My variation: 1/4 cup chocolate chips (I use Enjoy Life brand mini chips [dairy, nut, and soy free])

Directions

  • Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, baking soda into the wet ingredients.
  • Melt 2 tablespoons of butter or coconut oil in a large skillet over medium heat. Then, mix the butter into the batter.
  • Grease the skillet and spoon the batter into the skillet to make pancakes of your desire size. When a few bubbles appear, flip the pancakes once to finish cooking.
  • Serve with grass-fed butter and cinnamon or slice bananas.

Paleo Pumpkin Pie

Crust Ingredients

  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons honey
  • 1 egg
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

Crust Directions:

  • Preheat the oven to 350F
  • In a large bowl, mix the dry ingredients together
  • In a small bowl, whisk the liquid ingredients together
  • Add the liquid mixture to the dry ingredients to form a ball of dough
  • Create a pie crust within a 9 inch pie pan and poke the dough on the bottom of the pan with a fork (to prevent the crust from puffing up while baking)
  • Chill in the refrigerator for 15 minutes
  • Bake the crust in the oven for 10 minutes

Filling Ingredients:

  • 1 15-ounce can of pumpkin
  • 2 1/2 teaspoons of pumpkin pie spice
  • 2 eggs
  • 1/3 cup raw organic honey
  • 1/2 cup full-fat coconut milk

Filling Directions:

  • Whisk all of the pie ingredients together in a large bowl.
  • Once the crust has bake for 10 minutes, pour the filling into the pie pan.
  • Crimp foil on the edge of the pie pan to prevent the crust from burning.
  • Place the pie on a cookie sheet and bake in the oven for 45-60 minutes (mine usually finishes around 55 minutes in a 350F oven).
  • Top with whipped cream (optional).

Saving Your Precious Berries

I haven’t posted in a while…sorry about that! With the wedding coming up and a crazy work schedule, I haven’t had the chance to blog.

I mentioned on my Instagram account (dianalynm–find me!) that I would blog about how to keep your berries from growing mold. I try to buy my organic berries from Costco and it usually takes me about 2 weeks to eat through an entire container. Of course I try to encourage my future hubby and roommate/friend to eat as much as they want, but for some reason they don’t! I hate tossing food, especially berries, because although I buy them at Costco, they’re still so darn expensive!

So here’s a way to help increase the shelf life of your berries.

Mix one part organic apple cider vinegar to ten parts water. So, for every tablespoon of vinegar, mix in 10 tablespoons of water.

Let’s start with raspberries. Take two sheets of paper towel, stack them, and lay the stack on your counter top. Dump your berries in the water-vinegar solution and swirl. Take your raspberries out, handfuls at a time, and shake the water out of the inside by facing the inside down into the sink and shake. Lay the raspberries on the paper towel with the inside facing down (as shown in my photo) and let dry. Take another paper towel and gently dry the tops of the raspberries, not too hard because you don’t want to smash them.

Moisture is the enemy for berries, especially raspberries, so ensure that they are as dry as possible! Return them to the container and store them in your fruit drawer in your fridge (set at low humidity).

Repeat this process for strawberries and blueberries, but when you get to the drying stage, you can just roll them around on the paper towel, not as gently as with the raspberries. They are definitely easier to dry! Takes some work all around, but trust me, when you’re not tossing your raspberries three days after you purchased them, you’ll thank me!

In the last couple weeks, I accomplished two major skills at CrossFit! My first handstand push-ups and strict ring dips! Woohoo! I am truly proud of myself. I also achieved a new 1RM for my deadlift, yesterday. I’m up to 120#.

Enjoy!