Paleo Zucchini Lasagna

Y’all, I am so super excited to share this recipe with you! Because it’s delicious. And nutritious. But mostly because it’s delicious. Ya know, Paleo can be really overwhelming, especially in the beginning.. but the more you play with your food (yes, mom, I’m allowed to do that now), the easier it gets! I promise! This recipe was created from a deep craving for some good ol’ comfort food… and there wasn’t any around. Aren’t the best things usually born out of desperation??

Anywhoo, the recipe. It’s fairly easy & makes a huge quantity of lasagna. We ended up eating off of the pan for the entire week – it was so nice to have a quick, ready-made something in the fridge that we could heat at a moment’s notice. I love meals like that, where there’s enough to last for days – especially when you’re too tired to make dinner on a Wednesday night or lunch on a Sunday. Can I get an amen??

PALEO ZUCCHINI LASAGNA

The ingredients!

The ingredients!

  • 5 medium/large zucchinis
  • 1 pkg mushrooms, sliced
  • 1 medium onion, chopped
  • 1 lb ground turkey
  • 1 jar marinara sauce (this one in the picture is sugar/preservative/additive free)
  • 1 cup spinach leaves
  • 1 cup cashews, raw and unsalted
  • 1/4 cup almond milk
  • 1/4 tsp garlic powder
  • Salt & pepper to taste

 

In a small saucepan, combine the cup of cashews and 1.5 cups of water and let soak for 20 minutes.

Rinse the zucchini under cold water & use a mandolin slicer to thinly slice the zucchini.

.

.

Sprinkle salt on each of the slices of zucchini and layer them in a colander over the sink. The salt helps the zucchini “sweat” and removes all excess moisture so your recipe doesn’t end up soggy. Let them sit for about 10-15 minutes.

.

.

After the zucchini has “sweated”, lay them flat on some paper towels & dab until dry.

.

.

After the cashews have soaked, use a food processor to grind the nuts into small pieces.

.

.

Add the spinach to the cashews, along with garlic powder, salt & almond milk and blend until you reach a ricotta cheese consistency.

_MG_9239

.

In a nonstick pan, brown your ground turkey with a sprinkle of salt and pepper. Add the chopped onions and cook until meat is cooked through and onions are tender. Add the marinara sauce and mushrooms and stir until combined. Let cook an additional 3-5 minutes or until mushrooms are soft and then remove from heat and set aside.

.

.

Layer the zucchini on the bottom of your pan.

.

.

Top with a layer of meat sauce, then add a few spoonfuls of the nut “cheese” and spread with a spatula (this took a gentle hand!)

.

.

I finished with a layer of meat sauce & then baked at 350 for 25 minutes (or until heated through). Enjoy!!

The finished product!

The finished product!

I didn’t get a great “after” photo, but you get the idea!! This turned out delicious – the hubs took some to work & texted me after he ate saying, “It tastes just like REAL lasagna!!!” Which is quite possibly the best compliment in the entire WORLD! That’s what I want Paleo to be for you guys – super incredible tasting AND good for you!! I can’t wait for y’all to try this one! :)

PS: I’d love to hear from you! You can find me on Facebook, Pinterest or Instagram (username: __theculturedcavewoman__ or just search “itsbrenae” and it will pull up!)

Crockpot Shredded Chicken Tacos (with Paleo Tortillas)!

I don’t know if you’re like me, but after a long day of work, the LAST thing I want to do is cook for 2 hours. Which is why I LUURVE my handy dandy Crockpot. Seriously, I could kiss the person who invented those things!! And this is one of the easiest recipes I’ve ever made in mine. It literally takes 5 mins of prep work & then a few more for the tortillas and voila! Perfect dinner on the table. Wham bam thank you ma’am.

PS: For those wondering, my first day of work yesterday was amazing!! The people I work with are pretty fantastic & I can’t wait to see what I’ll gain from being there. I’m actually looking forward to going in today, which is something I haven’t felt in a long time. Yay new jobs!

PPS: This was a last minute toss-together meal, so I didn’t take very many pictures, especially of the tortillas! Okay, okay, I didn’t take ANY of the tortillas. Food blogger fail. Haha! I’ll post the recipe today though & hopefully get a separate post up soon with some darn photographic instructions!

CROCKPOT SHREDDED CHICKEN TACOS

  • 3 boneless, skinless chicken breasts
  • 1/2 cup onion, chopped
  • 1/4 cup chicken broth
  • 1 2oz can diced green chiles (mild)
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 1/4 tsp kosher salt

Add all of the above ingredients, starting with the chicken, to your crock pot.

.

.

Stir together, set on low for 4 hours or high for 2 hours, depending on how long you plan for. When the timer beeps, shred the chicken using a fork & enjoy!

.

.

PALEO GUACAMOLE

  • 3 medium avocados
  • 2 roma tomatoes
  • 1/2 cup red onion, diced
  • juice of 3 lemons
  • 1/2 tsp salt (or more to taste)
  • 1/2 tsp garlic powder
  • a few turns of coarse ground black pepper

Cut your avocados in half, starting at the top and moving your knife around the seed in the middle. Pull apart gently & remove the seed. Squeeze out the avocado into a bowl and mash with a fork. Add the tomatoes and red onion & mix together.

.

.

Squeeze the lemons directly into the bowl, making sure no seeds fall in! Add the spices & stir. The lemon juice should give it a nice smooth texture. Add more salt/garlic powder to taste, if you wish!

.

.

PALEO TORTILLAS

Okay y’all, I warned you! No pictures for this one. So I’ll try to use beautiful words and paint a mental image instead ;)

  • 2 eggs
  • 1/3 cup unsweetened almond milk
  • 3 TBSP almond flour
  • 1 TBSP coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/8 tsp ground cumin
  • 1/8 tsp garlic powder
  • sprinkle chili powder
  • sprinkle onion powder

Mix all ingredients together in a small bowl, making sure there are no clumps of batter. Spray a non-stick pan with some coconut oil & heat it over medium heat. Wait a minute or so for the pan to warm up, then pour about 1-2 TBSP of batter into the pan. Quickly swirl the pan around to spread the batter out – you want it to be pretty thin all around!

Cook for about 1 min on each side, or until you can flip it easily. I found the easiest tool to flip it with was a rubber spatula. My plastic spatula would tear the tortilla. Cook until golden brown on both sides, then remove & do the next one. Repeat until all of your batter is gone.

The finished product!

The finished product!

The finished product!

The finished product!

Y’all. These tacos HIT. THE. SPOT. Like fo real. You definitely have to be a little more gentle with the Paleo tortillas than normal ones, but when a craving strikes… these deliver. It was so nice to actually be able to HOLD my taco and take a bite. It didn’t fall apart. I didn’t have to wrap it in lettuce, which I do sometimes! It was just nice for a change of pace.

I hope you enjoy these & let me know how you like them!! :) You can find me on Facebook, Pinterest or Instagram (username: __theculturedcavewoman__)

Salmon with Roasted Butternut & Bacon-Wrapped Asparagus

Ahh yes, another Monday has arrived! And just in order to brighten yours up, here is my first recipe post of 2013!! Yaaaay! I’m hoping it brightens mine up too, to be honest ;) This weekend was particularly sad, since it was the last few days before the hubs & I head back to work. Womp womp. We’ve had SUCH a good Christmas break & it’s so hard to think about only seeing each other for a couple of hours in the evening after spending 14+ straight days together. The only bright point is that we are both people who function well under structure, so getting back into a routine will be rather enjoyable. Call us nerds. But my house may actually stand a chance at getting cleaned & laundry might actually make it into drawers and closets! I mean, there’s not need to get crazy now, but still. Hopefully there will be some benefit to gettin’ back to the grind. ;)

Soo, one of our (many) New Year resolutions is to stay away from any meat that has been treated with hormones, antibiotics and the like. I know this can get pricey (believe me, we’re feelin’ it!), so while we definitely can’t always go that route, we’re trying to do it as much as possible. That being said, I decided to go with Sockeye salmon for this dish! It’s a little pricier than Atlantic salmon, but it’s not farmed or treated with anything. And the taste… OUT OF THIS WORLD. Seriously, I don’t think I could ever go back. Plus, the peace of mind in knowing we’re putting GOOD stuff into our bodies makes it completely worthwhile :)

SALMON WITH ROASTED BUTTERNUT & BACON-WRAPPED ASPARAGUS

The ingredients!

The ingredients!

  • 2 fillets sockeye salmon
  • 1 small butternut squash
  • 1 bunch asparagus
  • 5-6 slices of bacon
  • 2 TBSP extra virgin olive oil, divided
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp dried parsley flakes
  • Salt & pepper to taste

Preheat your oven to 375 and begin cutting up your butternut squash. Slice the ends off first, then cut into 4 equal pieces. Carefully run your knife down the sides, peeling the skin off. Quarter the remaining pieces into cubes, like this:

.

.

Toss the squash pieces with 1 TBSP olive oil & sprinkle some salt and pepper on top. Line a cookie sheet with foil (we ran out, which is why I don’t have any in the pictures HA), lay the squash evenly on the sheet & roast for 30-35 minutes or until tender.

.

.

Meanwhile, rinse the asparagus off under cold water and dry. Cut about 1-2 inches off the bottom stems (that part isn’t very tasty!) and place into groups of 2-3.

.

.

Cut your pieces of bacon in half and wrap tightly around the asparagus. Line another cookie sheet with foil and place asparagus on the sheet. Add a dash of salt & pepper to each group of asparagus & drizzle with a tiny bit of olive oil. The bacon will provide some grease, so don’t go overboard here! Just enough to give it some good flavor. Turn your oven to 400 & cook for 10 minutes, flip & cook an additonal 5 minutes or until bacon is crispy and asparagus is tender. I ended up broiling them on high for a minute or 2 at the end to really crisp up the bacon!

.

.

Spread a little olive oil on a cookie sheet, and drizzle a little on top of the salmon. Divide the 1/4 tsp garlic powder, 1/4 tsp salt. 1/8 tsp parsley flakes and dash of pepper between the 2 fillets.

.

.

Cook at 425 for 12-14 min or until done. If you want to cook the asparagus and salmon at the same time, just cook the salmon for 15-18 minutes instead or until done (it will flake off with a fork).

The finished product!

The finished product!

The finished product!

The finished product!

The salmon was tender but moist. The flavor combination between the asparagus and bacon was incredible. And roasted butternut squash – always a winner!! This was such a great meal – not a crazy amount of prep time, great medley of flavors & full of good nutrition! A new fave in our house, for sure!

Let me know what you think! I’d love to hear from you on here OR you can find me on Facebook, Pinterest or Instagram (username: @itsbrenae) :)

Paleo Quiche (with a zucchini crust!)

Monday, Monday… dah dah daaah dah dah (<– Sing that. It sounds better, I promise). Soo I’ve decided to make a change – and yes, I do realize it’s not even New Years yet. But I already have a resolution! That’s just how ahead of the game I am. Or… how behind I am. I mean.. really, REALLY behind. So umm.. let’s just go with the former, shall we? Gah, I am SUCH an overachiever ;)

Ok, where were we? Oh yes, the change! So, I was browsing through Pinterest (find me and join the addiction here) & saw this quote that I fell in LOVE with. It goes a little something like this:

“We waste so many days waiting for the weekend. So many nights wanting morning. Our lust for comfort is the biggest thief of life.” -Joshua Glenn Clark.

Wow. That sucker hit me square between the eyes. I am sooo guilty of this. Of always wanting the NEXT thing. I waste so much time wishing away the days or struggles or hardships that I don’t feel like facing. Instead, I’ve decided to start embracing the struggles. Confronting them head on. Waking up each morning and CHOOSING joy. CHOOSING life. Consciously taking a step forward, saying a kind word, smiling at the unexpected, enjoying TODAY for what it is. And you know what I’m most grateful for, guys? I will absolutely fail at this. Daily, most likely. BUT His grace is sufficient. HIS grace. Not mine. Cue deep sigh of relief. Aaaaand all that to say, here’s to happier Mondays! ;)

Alright, onto the recipe! Y’all. This quiche is so delicious that it will literally change your world. Blow your mind. Knock your socks off. Starting to get the picture? Just want me to stop? Either way.. it’s amazing, folks!

It has no dairy. No grain of any kind. 100% paleo and gluten-free. And it is over the top, slap yo mama, dance in the streets FREAKING delicious. Just ask my husband. Who ate the entire 9×13 pan in 3 days. I mean, seriously?! Uhh I WANTED some of that! Welp, guess that means I’ll just have to make another batch this week. Oh darn ;)

PALEO QUICHE (serves 8-10)

_MG_9067

The ingredients

CRUST:

  • 3 cups shredded zucchini (about 4 medium zucchinis)
  • 2 eggs
  • 5 TBSP almond flour
  • 1/8 tsp garlic powder
  • ¼ tsp salt
  • 1/8 tsp ground pepper
  • 1/8 tsp dried rosemary

FILLING:

  • 1 medium green bell pepper, chopped
  • 1 pkg zesty Italian turkey sausage (I used Jennio’s)
  • ½ cup chopped onion
  • 1 cup broccoli, chopped
  • 1 8oz container mushrooms, sliced
  • 7 eggs
  • ¼ cup coconut milk
  • Dash of salt

Directions for the crust:

First, spray a 3qt casserole dish with coconut oil or olive oil & preheat your oven to 400. Shred the zucchini & blot with paper towels to remove all excess moisture.

Get out as much moisture as you can! It'll make the texture taste much better.

Get out as much moisture as you can! It’ll make the texture soo much better.

Mix the zucchini with the remaining ingredients (eggs, almond meal and spices).

.

Spread the mixture in the bottom of the pan and up the sides, making sure it’s even, so it cooks proportionately!

.

Bake at 400 for 22 min or until crispy & firm to the touch.

Meanwhile, start cooking the filling. Brown the sausage in a pan with the onion and bell pepper, until the meat is cooked through and veggies are somewhat tender.

_MG_9131

.

Add the mushrooms and broccoli and cook another 3-5 min. Drain the pan and set it aside to cool.

_MG_9142

.

Once it’s cooled, mix with the eggs and milk. Pour mixture into zucchini crust.

_MG_9155

.

Lower the oven temp to 375 and bake for 25 min or until firm. Let cool for 10 minutes and then ENJOY!

_MG_9162

The finished product!

_MG_9189

Yum!!

Like I said, sooooo delicious!! I seriously can’t wait for y’all to try this one – let me know how it turns out for you! You can also find me on Facebook , Pinterest or Instagram (username: @itsbrenae) – I’d love to hear from you! :)

Grilled Flank Steak Salad

Helloooo Monday!! Ya know, normally I’m not a huge fan of Mondays (who is??)… but when you get to sleep in, sip a hot Starbucks & spend hours ransacking the local mall with one of your best friends (and still have the rest of the day to craft and paint!),  you tend to give Mondays a little more lovin’ than usual ;)

Before I get to the recipe, I have to tell you about Saturday morning – it was my little Edie bee’s 3rd birthday party! She is the one that I nannied for last year and who I am taking care of for the month of December (if you missed that story, you can read about it here). Anywhoo, her momma is like party-planner-extraordinare! Seriously. She always comes up with the BEST themes and is full of ideas to make those themes come to life. I had the privilege of helping craft and decorate for the 4 days leading up to the party – it was so fun & the end result completely blew me (and everyone else) away. I’ll leave you with a sneak peek of the decor & post the rest this week!

All things ladybug!

How cute is this?! I die.

Can’t wait to show you all of the other details of the party! But for now, onto the recipe! Grilled steak salad with Paleo creamy balsamic dressing (in the next post). So. Yummy. I made this about a week ago & my husband LOVED it. The mix of flavors between the grilled steak (which is always good, duh), coupled with the creamy dressing, smooth avocado, crunchy tomatoes & a sprinkle of Feta?! To die for.

GRILLED FLANK STEAK SALAD (serves 2-3)

The ingredients!

The ingredients!

Salad ingredients:

  • 1 bag Spinach/Spring mix
  • 1 medium avocado
  • Flank Steak (about 6-8oz)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped red onion
  • Sprinkle of feta cheese (optional)
  • 1/2 tsp kosher salt
  • 1/2 tsp coarse ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp dried rosemary

Dressing ingredients (recipe on this post):

  • 1/2 cup raw, unsalted cashews
  • 1/2 cup of water (will come from the water you boil cashews in)
  • 1/2 tsp salt
  • 1 tsp sugar or honey
  • 1/4 cup balsamic vinegar
  • 1 tsp olive oil
  • 3/4 tsp lemon juice

Follow the dressing recipe first, as the cashews have to soak for 30 mins.

Next, mix together the salt, pepper, garlic powder and rosemary & rub the mixture on both side of your steak.

Yum!

Yum!

Grill for about 8 mins on each side or until desired level of doneness.

IMG_2137

Grillin’ in the garage – we fancy!

We did 8 mins on each side - this is how it turned out - so good!

This is what 8 mins on each side looks like!

Halve the cherry tomatoes, chop the red onion & slice your avocado up!

So bright & beautiful!

So bright & beautiful!

Layer the spinach leaves, tomatoes, onion, avocado, sliced steak & balsamic dressing (and a sprinkle of feta, if you’re a cheater like me!)

Layer the spinach leaves, tomatoes, onion, avocado, sliced steak & balsamic dressing!

The finished product!

So good!

So good!

Hope y’all have a wonderful Monday, whatever you’re doing! And let me know how this salad turns out  – I’d love to hear from you!

Rosemary Sage Roasted Turkey

I cannot believe it’s already December!! Seriously, where did this year go?! When I was growing up, people would always say how time goes by faster and faster the older you get… and I’m realizing now just how true that is! Makes me want to freeze each moment and enjoy it just a little bit more. And on that note…does the holiday season make anyone else sentimental and nostalgic? ;)

Alright, back to Thanksgiving – we had such a fun week! I got off work early on Wednesday and headed home to start cooking for our Friendsgiving that night! We had invited over some of our friends who don’t have any family in the area to do a potluck type dinner & just spend time together. I’ll do another post soon with some pictures of the decorations (and our crazy friends)! I ended up being in charge of the turkey and I’m not gonna lie.. it was a little nerve-wracking! I didn’t think a 13-lb bird would be that intimidating… but 16 dinners were riding on my culinary success. So I was definitely feelin’ the pressure!!

I debated between a bacon-wrapped turkey and a rosemary/sage rub for a loong time (seriously y’all, it was painful), but ended up going with the herbs.. mostly because you can’t really go wrong with those flavors! I also used an oven bag to help retain the moisture, BUT I overestimated the cooking time and the stupid thing was ready at 4:45… when people weren’t coming until 7. Fail. So I wrapped the entire roasting pan in 2 towels to try to keep it warm & it worked! It stayed hot AND didn’t dry out. Cue the deep sigh of relief. All in all, Friendsgiving was a great night – no one got hurt, the food was delicious & we laughed until our stomachs hurt. That’s what I call a success! Now for the recipe:

ROSEMARY SAGE ROASTED TURKEY (3 hr cook time for a 13-lb bird)

The ingredients!

The ingredients!

  • 1 turkey (12-15 lbs)
  • 1/2 cup butter (1 stick)
  • 1/4 cup olive oil
  • 2 TBSP chopped fresh rosemary
  • 1 TBSP chopped fresh sage
  • 4 cloves garlic, minced
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 meat thermometer
  • 1 roasting pan

Okay, I have to confess something here – raw birds FREAK the beejesus out of me. And my husband is even worse, so he was absolutely NO help. I painstakingly pulled all the innards out while Matt and I created a beautiful symphony of simultaneous gagging and screeching. But we survived. And only almost puked twice. And now we don’t have to do it again for another 365 days. Praise the good Lord.

Getting ready to gut and clean it!

Getting ready to gut and clean it!

Take the skin off from around the legs and remove pretty much everything you see inside the cavity. Then pull back the skin from around the neck, remove the bag of organs & trash. Unless you really want to make something from them. Then by all means, cook until your heart’s content. Just don’t tell me about it.

Rinse the bird well in cold water (I even used my sprayer!) and then pat dry (make sure it’s really dry!). Using your thumbs, carefully push back all of the skin on the turkey. It’s pretty simple – just go slowly and you’ll see how easily the skin separates. This will allow you to spread the rub under the skin, sealing in that flavor.

Don't forget to do the legs too!

Don’t forget to do the legs too!

Umm.. sidenote. How beautiful are fresh herbs?! LOVE it!!

Smells heavenly..

They smell heavenly too!

Preheat your oven to 350. Chop your rosemary, sage and garlic into small pieces.

_MG_8479

It took about 2 sprigs of rosemary to equal 2 TBSP

I used a mason jar for the next part because it’s so much easier to mix the rub this way!

Add the softened butter, olive oil, chopped herbs, garlic, and seasonings into the jar and shake. And shake some more. And then a little bit more.

Seriously - this smelled so good!

Seriously – this smelled so good!

Scoop up some of the rub and place it under the skin of the turkey, making sure to cover the breasts and legs. Coat the outside of the turkey with some of the rub too! Don’t skimp on this part – the more of the mixture on the bird, the better! So slather it on there, nice and thick!

I used Reynold’s Oven Bags and they were great! Matt held the bag open while I slid the turkey in and then we pulled the tie tight, cut 6 small slits in the bag (according to the directions) and placed it in the oven.

Almost there!

Almost there!

It cooked for 3 hours at 350 and was PERFECT. I had a 13-lb turkey, so I would add or subtract about 20 minutes for each pound above or below that. For example, if you have a 12-lb turkey, check the internal temp at 2 hours and 40 minutes. If you have a 15-lb turkey, check the internal temp at 3 hours and 40 minutes. You should check it periodically anyways, especially since every oven is different! I used a digital thermometer & LOVED it, just an FYI.

A few pictures of the finished product! Sorry for the lighting on some of these – still playing with my new camera (more on that later!)!

What a beaut!

What a beaut!

The skin crisped up perfectly!

The skin crisped up perfectly!

Our spread!

Our spread!

I hope you all had a great Thanksgiving too! Did you have any mishaps (like your turkey being ready 3 hrs early?)?? What are some of your favorite turkey recipes? I’d love to hear from you!

Crispy Steak & Edamame Salad

Soo… today’s post was SUPPOSED to be super yummy Paleo Banana Bread! Ya know, the first time it was absolutely perfect, but I made it again last night and there was just something a liiiittle off this time, so bear with me as I make a few tweaks and find out what it is :)

However, I’ll make it up to you – because this salad I’m about to share is soo delicious, you won’t even know what to do with yourself! This is the first recipe I’ve done that is not solely my creation. I’ve had this one in a stack of recipes for years, and to be honest, I have no idea what magazine I even got it out of! So if you recognize it, please tell me so I can give credit where credit is due. I did adapt it and change a few things, which is the version I’ll be posting today!

Disclaimer: Before some of the hardcore peeps get their panties in a bunch, I do realize edamame (and soy sauce) are not “paleo-approved” foods. But like I’ve said before and I’ll say again, I still do cheat sometimes. And I like it ;)  So, you can either remove it from the recipe and sub lettuce or spinach (and coconut aminos) or you can follow me down the path of unrighteousness & indulge a little.

STEAK EDAMAME SALAD

The ingredients!

The ingredients!

  • 2 cups frozen shelled edamame
  • 2 TBSP lower sodium soy sauce
  • 1/2 TBSP minced peeled fresh ginger
  • 1 TBSP mayo
  • 1 TBSP Dijon mustard
  • 2 tsp rice wine vinegar
  • 1 tsp dark sesame oil
  • 1 pint cherry tomatoes, halved
  • 1 medium sized avocado
  • 1 cup chopped seeded English cucumber
  • 4 green onions, chopped
  • 1 TBSP olive oil
  • 10-12 oz flank steak (cut into small pieces)
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Pour the frozen edamame into a large bowl and fill it with hot water. Let the edamame soak for about 10 minutes or until completely thawed.

IMG_2229

Little nuggets of deliciousness

Meanwhile, cut up your steak into small pieces and set aside for a minute. I used kitchen shears because it made it soo much easier to control the size of the pieces.

Flank steak

Flank steak

Wash and slice your tomatoes, cucumbers and onions, along with your ginger!

Carefully cut the seeds out of the middle

Carefully cut the seeds out of the middle

Next, drain your edamame and pat dry with a paper towel. Add the veggies you just cut to the bowl with the edamame.

So yum!

So yum!

Next, add the olive oil to either a non-stick, stainless steel or cast iron pan. A cast iron is probably best, but you can work with what you have! Let the oil get hot (it will start looking really runny when it’s ready) and then add the steak, salt and pepper. There will be a little smoke, but don’t worry about it (unless it turns into a roaring fire… then you might want to worry). Add the minced ginger and cook the steak for about 5 minutes or until well browned and crisp.

The searing will create crispy edges!

The searing will create crispy edges!

Closer to being done!

Closer to being done!

Ahh yeah, that's what we're looking for.. so crispy!

Ahh yeah, that’s what we’re looking for.. so crispy!

Combine the soy sauce, mayo, Dijon mustard, rice wine vinegar and sesame oil in a small bowl & whisk until well combined.

So good!

So good!

Next, add the steak and dressing to the bowl with the veggies and stir!

Again, love the bright colors of REAL food!

Again, love the bright colors of REAL food!

Mix until the salad is coated with the dressing, top with some avocado and ENJOY!

The finished product!

The finished product!

The hubs & I each ate about 2 bowls of this – it was so, so good! I know summer has come to an end (depending on where you live), but this was so crisp, so refreshing, it would even be perfect at a BBQ or a picnic. Happy sigh. I love food. Let me know what you think!