August 13, 2025
Beef & Napa Cabbage Stir Fry
Beef & Napa Cabbage Stir Fry
2 servings | 15 minutes
Ingredients
- 12 ozs Extra Lean Ground Beef
- 1/4 tsp Sea Salt (divided)
- 1 cup Matchstick Carrots
- 1 cup Broccoli (chopped into small florets)
- 4 stalks Green Onion (chopped, plus more for garnish)
- 1 Garlic (clove, minced)
- 1 tbsp Ginger (fresh, grated)
- 4 cups Napa Cabbage (finely sliced)
- 2 tbsps Coconut Aminos
- 1 tbsp Apple Cider Vinegar
Method
- Heat a large pan over medium heat. Once hot, add the beef and cook for four to six minutes or until cooked through. Break the meat apart as it cooks. Season with half the salt. Once cooked, set aside, leaving the fat in the pan.
- Add the carrots and the broccoli to the same pan and cook for three to four minutes or until just tender.
- Stir in the green onions, garlic, and ginger. Cook for one more minute.
- Add the cabbage, mix well and cook, covered, for two to three minutes or until wilted.
- Stir in the cooked beef, coconut aminos, apple cider vinegar, and the remaining salt. Cook until warmed through.
- Serve topped with more green onions (optional) and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.
- Serving Size: One serving is approximately 2 1/2 cups.
- More Flavor: Use ground chicken, turkey, pork, or lamb instead of beef.
- Additional Toppings: Cilantro or Thai basil.
Nutrition Facts
Amount per 2 servings
- 723 calories
- 80gs protein
- 48gs carb
- 24gs fat
One Pan Bacon & Cod Skillet 2 servings | 25 minutes INGREDIENTS 4 slices Bacon (chopped) 1 Yellow Onion (medium, chopped) 1 Cod Fillet (chopped) 1 tbsp Avocado Oil 1 Sweet Potato (Japanese, large, peeled, diced) 1/4 cup Parsley (chopped) 2 tsps Apple Cider Vinegar (or to taste, optional) METHOD Heat a large non-stick pan over medium-high heat. Once hot, add the bacon and the onions. Cook for three to four minutes, or until the bacon is crispy. Add the cod and sauté for two to three minutes, breaking it up as it cooks. Set aside. Remove the bacon grease from the pan and carefully wipe the pan out with a paper towel. Add the oil and sweet potato to the pan and cook, stirring occasionally, for about five to seven minutes or until browned and cooked through. Return the fish mixture to the pan. Stir in the parsley and cook for two more minutes, stirring, to heat through. Divide evenly between plates. Drizzle with apple cider vinegar (optional) and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately 1 1/2 cups. More Flavor: Add smoked paprika. Use salmon instead of cod. Fillet Size: One cod fillet is equal to 231 grams or eight ounces. Nutrition Facts Amount per 2 servings 905 calories 39gs protein 126gs carb 28gs fat
Eggs & Tuna with Green Beans 2 servings | 25 minutes INGREDIENTS 4 Egg 2 cups Green Beans (trimmed) 2 tbsps Mayonnaise 1 1/2 tsps Red Wine Vinegar 1 can Tuna (drained) 2 stalks Green Onion (chopped) METHOD Place the eggs in a saucepan and cover with cold water. Cover and bring to a boil. Turn off the heat and let it stand covered for 12 minutes. Drain and run cold water over the eggs until cool enough to handle and peel. Cut the eggs in half and set aside. Meanwhile, place the green beans in a steamer basket over boiling water and cover. Steam for three to five minutes. Run under cold water, drain, and set aside. Whisk together the mayonnaise and red wine vinegar. Divide the green beans, eggs, tuna, and green onions onto a plate. Add the dressing on top and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately two eggs, half a can of tuna, and one cup of green beans. More Flavor: Add salt and pepper, parsley, and tomatoes. Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained. Nutrition Facts Amount per serving 309 calories 30gs protein 13gs carb 16gs fat
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