Tonight, I made another recipe from the Everyday Paleo cookbook and ate beef again! Yes, I enjoyed it a second time around too.
I had everything on hand to make the sirloin Dijon recipe and it appeared to be fool-proof, quick and easy. I followed it as is, but didn’t have 1-1/2 lb of sirloin, so cut some of the ingredient ratios down (I had just under 1 lb of meat). This recipe came together quite quickly and I was pleased by the flavors and textures of the dish. The flavors resemble that of beef stroganoff (or what I remember of it), but much better and more satisfying. The Dijon mustard pairs well with the thyme and incorporates nicely into the whole dish. I will definitely make this again.
- 1-1/2 lb grass-fed sirloin, thinly sliced
- 3 garlic cloves, crushed
- 2 Tbsp coconut oil
- Sea salt and black pepper to taste
- 1/2 C chicken stock
- 1/2 Tbsp dried thyme
- 1-1/2 Tbsp Dijon mustard
- 4 cups kale, chopped
- Saute the sirloin and garlic in coconut oil until the meat starts to brown. While the sirloin browns, sprinkle with sea salt and pepper.
- In a separate bowl, mix together the chicken stock, thyme and mustard. Pour the mixture over the sirloin and bring to a simmer.
- Add the kale to the pan and cook, stirring often until the kale is tender (about 2-3 minutes). Serve immediately.
After dinner, I spontaneously decided I wanted ice cream and thankfully, my ice cream freezer container was good-to-go. I put it in the freezer a while ago, just in case a craving struck. Good thinking on my part!
I used canned coconut milk (about 1.5 cans) as the base and then threw in whatever inspired me. I added one mashed banana, two chopped dates, a splash of pure vanilla extract, a few drizzles of honey, sliced almonds, a dash of Himalayan sea salt and about 1/2 tablespoon of almond butter that was left in the bottom of the jar. Everything mixed together in the ice cream maker for about 20 minutes. The result was fluffy, decadent, creamy, to-die-for ice cream. I think I could’ve eaten the entire bowl! It is extra tempting too because the ice cream is never the same after it freezes overnight. Alas, I resisted.