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My kitchen is never without garlic. Practically every dish we make has a clove or two chopped up and thrown in. In fact, my fiancé and I are such garlic lovers that we almost always have a backup head tucked away in the pantry in case we run out. That means it’s crucial we store it right so it will be in peak condition when it’s time to use it.
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Bibimbap, a dish made up of white rice mixed with vegetables, meat, egg and a fermented condiment or two, is Korean comfort food. A quick Primal change (switching out white rice for cauliflower rice and modifying the beef marinade) turns Bibimbap into comfort food that’s also quite healthy.
The crowning glory of this flavorful one bowl meal is gochujang, a fermented paste made of chili peppers, soybeans, rice, and salt. The flavor is salty, slightly sweet and spicy. If you like your food spicy, there are infinite ways to use gochujang. Serve it with meat and vegetables, scrambled eggs, or stirred into soup and stews.
Usually, the ingredients for Bibimbap are cooked in quick succession in the same skillet. In this lazier version, the cauliflower rice, carrots and mushrooms are roasted in the oven while the meat marinates. The meat and spinach are quickly sautéed, then everything is thrown together for a meal overflowing with salty, sweet, and spicy umami flavors.
Servings: 4
Time in the Kitchen: 1 hour 15 minutes, plus 2 hours to marinate
Ingredients:
Instructions:
Cooking Tip: The easiest way to slice meat very thinly is to first wrap the meat in plastic wrap and put it in the freezer for 1 to 1 ½ hours so the meat becomes firm but not frozen.
In a blender or food processor, combine kiwi, pear/apple, scallions, garlic, ginger, coconut aminos and vinegar until smooth.
Cover the meat with the marinade. Chill 1 to 2 hours–no longer, or the meat will get mushy. Take the meat out of the refrigerator and let it come up to room temperature while you prep the veggies.
Heat oven to 400 °F/204 °C.
In a large bowl, toss mushrooms and carrots in 3 tablespoons oil. Lightly salt and pepper. Spread out on a large rimmed baking sheet.
Put the cauliflower florets in a food processor and process until the cauliflower is broken up into tiny pieces the size of rice. In a large bowl, toss the cauliflower with ¼ cup oil. Season lightly with salt. Spread the cauliflower out evenly in a thin layer on a large rimmed baking sheet.
Roast the carrots, mushrooms and cauliflower for 20 minutes, then stir each pan. Roast 10 minutes more, until the carrots and mushrooms are soft and the cauliflower is nicely browned. (The cauliflower rice can be left in even longer, for a crunchier texture.)
When the vegetables come out of the oven, heat a drizzle of oil (avocado oil works well) in a large skillet. Shake the marinade off the meat and cook the meat in three batches, so the skillet isn’t too crowded. Add more oil to the skillet between batches as needed. Cook each batch of meat 2 to 3 minutes, then remove from the pan and set aside.
When the meat is done, drizzle a little more oil in the pan and add the spinach. Saute in the oil and meat juices left in the skillet just until the spinach is wilted.
Divide the cauliflower rice between 4 servings bowls. Top with the carrots, mushrooms, spinach and meat.
Fry an egg for each bowl. Top each bowl with a fried egg and gochujang sauce.
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What does healthy eating mean to you? Ask three people this question, and you’ll get five answers. More meat, less meat. Less sugar, less fat. No no, more fat! The recommendations from the nutrition industry come fast and contradictory.
In the midst of all the push and pull, I think we can all agree on one positive thing, and it’s that more vegetables are always good. There are many ways to pack more vegetables into your everyday meals, but here’s my favorite strategy: Flip the bowl!
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What’s one of the biggest differences between a good cook and a great cook? They love herbs and they know how to use them. But let’s face it — getting those herbs just right can be intimidating. Not only do you have different varieties of herbs to choose from, but you also need to decide if you want fresh or dried. To get you started on your herbaceous education, here are seven of our favorite tips to master now.
Originally Posted At: https://breakingmuscle.com/feed/rss
What if I told you that you could retain or even gain more muscle mass and strength with less training? The secret lies in your nutrition.
As a personal trainer, most of my clients exhibit a similar behavior: they train hard, but they don’t give a damn about nutrition. So the time and effort they spend on training is wasted. Why do they sabotage their own success? Because they think nutrition is complicated and want to avoid the topic.
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From Apartment Therapy → Terrific Kitchen Transformations That Cost Between $2,000 and $4,000
Originally Posted At: https://breakingmuscle.com/feed/rss
Amongst inactivity, overconsumption of processed foods, and low nutrient intakes, a new culprit has emerged as one of the main contributing factors to obesity in Western populations: increased portion sizes.
Originally Posted At: https://breakingmuscle.com/feed/rss
Welcome to our weekend roundup, Three of the Best! Every Saturday, we’ll post up Breaking Muscle’s top three articles of the week. These pieces have caught your attention throughout the last seven days. So here they are in one place for you to consume, digest, and enjoy.
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