Beef and Potato Power Bowl

Beef and Potato Power Bowl

This is an incredible post workout meal packed with protein and veggies. It's extremely customizable too! Any ground meat and veggies would work with this. Start with this recipe, or use it as inspiration to make your own protein packed power bowl! FYI this recipe uses fish sauce. I use red boat fish sauce as it's one of the only ones out there that's Whole 30 and Paleo compliant. Plus, despite the smell, it TASTES delicious in this recipe. Trust me! Still don't believe me? No worries, you can do without it and this power bowl will still taste great.

Beef and Potato Power Bowl

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 3 Tablespoons extra virgin olive oil
  • 1/2 Sweet onion, diced
  • 3 Garlic cloves, minced
  • 6 Medium red potatoes, diced
  • 1 Pound ground beef
  • 1 Tablespoon coconut aminios (or soy sauce)
  • 1 Teaspoon fish sauce
  • 1/2 Teaspoon red chili pepper flakes (optional)
  • 2 Cups Trader Joe's Cruciferous Crunch mix (or a mixture of kale, shaved brussels and cabbage)
  • Green onion, sliced (optional for garnish)
  • Salt and Pepper

Method:

  1. In a large skillet, heat up extra virgin olive oil and add in the sweet onion. Saute for 2-3 minutes or until onions become translucent.
  2. Add in garlic and red potatoes and saute for 10-12 minutes or until potatoes start to soften. Season with salt and pepper.
  3. Add in ground beef and saute until the beef is completely browned.
  4. Enjoy Add in coconut aminos, fish sauce, and red chili pepper flakes and stir for an additional minute.
  5. Enjoy Add in Cruciferous Crunch mix and saute for another 2 minutes.
  6. Optional: Garnish with sliced green onions on top.
  7. Enjoy hot.

Mashed Garlic Red Potatoes with Coconut Milk

Mashed Garlic Red Potatoes with Coconut Milk

You'd never guess that these mashed potatoes don't have ANY cream and hardly any butter. This is a healthy take on a classic and comforting side dish that I hope you try.

Mashed Garlic Red Potatoes with Coconut Milk

Prep + Cooking Time:
Makes 6 Servings

Ingredients:

  • 1 pound Red potatoes, quartered
  • 1/4 large Sweet onion, chopped
  • 3 Garlic cloves, minced
  • 1/2 (13.5 ounce) can of Full fat coconut milk (including some of the coconut cream in the top of the can, if possible)
  • 1 small pat of Grass fed butter OR 1 teaspoon of Ghee
  • Extra virgin olive oil
  • Salt and Pepper
  • Chives or parsley, chopped for garnish (optional)

Method:

  1. Fill a large saucepan a little over half way with water. Add a generous amount of salt to the water.
  2. Add red potatoes and onions to the salted water and bring to a rolling boil. Cook until potatoes are fork tender (about 20 minutes).
  3. Meanwhile, bring a small skillet to medium heat, and add about a tablespoon of extra virgin olive oil. Once the oil is hot, add minced garlic and stir for about 2 minutes.
  4. Add coconut milk and butter or ghee to the garlic in the small skillet and simmer for 5-8 minutes, or until the liquid reduces some.
  5. Once potatoes are fork tender, strain them in a colander and then return the potatoes back to the original saucepan.
  6. Add in coconut milk and garlic mixture to the potatoes, and season with a generous amount of salt and pepper to taste.
  7. Using a potato masher (or a fork), mash the potatoes until desired texture. I like mine just a little chunky!
  8. Optional: mix in fresh herbs of choice.
  9. Enjoy warm with your favorite entree.