Finally Some Home Cooking

Hey Readers!

So exams are all done I am finally back home and all ready to celebrate some Christmas. It’s weird not having any homework or studying to stress over; I feel like I have got all the time in the world to do absolutely nothing and it is soooooooooo beyond wonderful. Well…maybe not ‘absolutely nothing to do’ because I have lots of family functions during the break, but still I do not have anything to complain about.

Though I did make quite a few meals on my own this past semester, living off of cafeteria food was especially difficult – especially when you find that food is something to be enjoyed and savoured just as much as fueling your body. So a significant reason why I am so happy to be home is the fact that I get to make my nutritious gastronomic creations once again and have them be enjoyed by my friends and family.

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Perfect Medium Rare FTW!

Last night I had my roommate over from College (we’re still not sick of each other yet surprisingly ;) ) and made her and I some pretty delicious steak. I still don’t know how I managed to use the barbecue on my own without singeing my eyebrows off or setting the house on fire, but nonetheless I am quite satisfied I did not turn the tender cut of meat into leather.

I have made a modification of this recipe multiple times – using chicken instead – and have found it one of my favorite go-to’s when I have no clue what to make. In this dish, a fusion of different aromas and textures working harmoniously together creating a hearty, yet flavourful experience quite simple to make in your own kitchen – with hints of coconut, ginger, and garlic.

Coconut Steak Teriyaki Stirfry 

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Here’s what you will need:

3 Tbsp Agave

1/4 Cup Reduced-Sodium Soy Sauce

1 Tbsp Worcestershire

1 Tbsp Green Onion, chopped

1 Tsp Garlic, minced

1/2 Tsp Fresh Ginger

1/2 Tsp Dijon Mustard

1/2 Tsp Ground Pepper

20 oz Beef Tenderloin – Or any other cut of meat really.

1 cup of dry quinoa

1 + 1 Tbsp Coconut Oil

2 Shallots, chopped

2 Large Carrots, sliced

1 Head Broccoli, chopped

2 Bell Peppers, sliced

1 1/2 Cups Mushrooms, sliced.

To Do:

Whisk first eight ingredients together. Pour 1/2 of Teriyaki Mixture onto beef tenderloin to let marinate for a bit.

Meanwhile, cook quinoa according to directions on the package. Mix in 1 Tbsp of coconut oil and set aside.

In a large skillet, saute shallots in other Tbsp of coconut oil until they are translucent

Add carrots, broccoli, and peppers and cook on medium to high heat for about 2 minutes. Add in mushrooms and 1/2 of the remaining teriyaki sauce and continue to cook on medium-high for another 3-4 minutes. Keep stirfry warm on low heat while grilling the steak.

Set meat on the grill and have it cook for 4-5 minutes on each side.

Layer quinoa, veggies, and sliced beef tenderloin in bowls and drizzle with the rest of the teriyaki sauce. Serves 4

There you have it! Bon Appetit.

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