Diet and Fries

Author: DIETandFRIES

  • Korean Bibimbap

    Korean Bibimbap

    Since we are in quarantine I got inspired on making my favorite Korean dish Bibimbap using Laura’s Lean ground beef. #AD

    (I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions are my own.)

    Bibimbap is a healthy Korean dish. Meaning, “mixed rice,” The main ingredients are rice, seasonal vegetables,  gochujang sauce (Korean red pepper paste), meat and egg. You mix all the ingredients together in a bowl and eat it.  This is one of my go to comfort foods at home.

    I love this dish because its full of flavor and has the most vibrant colors. Bibimbap is so easy to make. If you live close by a Korean grocery store, they have some of the veggies prepped and ready for bibimbap.

    This is how made mine, start boiling the vegetables while the rice is cooking (this will help save time) Cook the beef and egg last so you can eat it hot when you are ready to serve.

    In a medium pot bring water to boil, prepare your vegetables. Wash the bean sprouts and spinach, and then julienne the carrot.

    In a separate pot, bring the water into boil. Add the bean sprouts and cook for 5 minutes then remove from pot. Use the same water and cook the watercress/spinach for 1 minute. Then set aside.

    Rinse all the veggies under cold running water to stop the cooking process, and then thoroughly squeeze out any excess water.

    In a skillet over medium heat, add a tablespoon of oil and stir fry the julienned carrots.

    For the beef, turn up the heat to high. Add the ground beef and break the beef into smaller pieces. Stir in the soy sauce and cook until brown. After cooking the beef, use the same pan & fry the eggs sunny side up.

    In a large bowl, add 1 cup of rice then top with Laura’s Lean beef, watercress/spinach, bean sprouts, julienned carrots, cucumber, seaweed and egg. Serve with a 1 TBSP of gochujang and sprinkle sesame seeds. Feel free to add more gochujang to make it spicier and have it with Kimchi on the side.

    Instructions:

    1. First step wash the bean sprouts and julienne the carrot then boil water
    2. Add bean sprouts in the boiling water for 5 minutes and remove using strainer. Do the same step for the spinach and dried fern brake. Season veggies with salt and a teaspoon of sesame oil.
    3. In a medium pan in high heat, add a TBSP of oil for the julienne carrots. Stir-fry the carrots until tender. Remove from pan then turn up the heat to high. Add Laura’s Lean ground beef to the pan. Stir and add 3 TBSP of soy sauce. Cook until brown remove from pan. Then add 1 tsp of oil and cook the eggs sunny side up.

    4. Serve over rice, top with beef, seaweed, spinach, seasoned bean sprouts, carrots, radish, kimchi, and egg. Serve with 1 TBSP sesame oil and 1 TBSP of gochujang. Sprinkle with toasted sesame seeds. Mix all ingredients together and enjoy!

    Ingredients

    • 2 1/2 cups medium grain white rice
    • 1 1/2 cups bean sprouts
    • 1 bunch spinach
    • 1 large carrot or buy julienned carrots
    • 1 tsp salt
    • 1 TBSP sesame oil (divided)
    • 1 tablespoon olive oil
    • 1 pound ground beef
    • 3 tablespoon soy sauce
    • 1 eggs
    • ½ cup napa cabbage kimchi
    • 1 TBSP gochujang (Korean red pepper paste)
    • 1 TBSP toasted sesame seeds
    • 1 packet of seaweed

    I love @lauras_lean all natural, premium, better-for-you, 92% ground beef, 8% fat. Check out  Laura’s Lean website to purchase. Link below

    https://www.laurasleanbeef.com/?gclid=Cj0KCQjwm9D0BRCMARIsAIfvfIYGXjUvupVyWKyJti_x-VGeI0WksDdBuKTodRTs-UYEFriMYx1Axw8aAsZrEALw_wcB

  • Spaghetti with Baked Meatballs

    Spaghetti with Baked Meatballs

    I’m going to share my easy spaghetti with meatballs recipe. Thanks to Alessi on sponsoring this post. I love their products because its fresh, high-quality and authentically Italian.

    IMG_5075.jpg

    Let’s get started. Baked meatballs are ready fast, which is perfect on a busy week. This is an easy, basic recipe

    IMG_5069

     

    Here’s a few simple ingredients to make this tasty recipe (exact measurements are included in the recipe below):

    For the baked meatballs:

    • Grass fed ground beef
    • Alessi tip and grind course sea salt coarse
    • Alessi tip and grind whole Black peppercorns
    • Alessi All-Natural Extra Virgin Oil
    • Fresh garlic
    • Fresh red onion
    • Almond Flour
    • Nutritional Yeast

    For the sauce:

    • Alessi All-Natural Sauce – Marina Chunky Style
    • Monk fruit sugar or regular sugar: I prefer monk fruit sugar
    • Organic ketchup
    • Alessi Sea Salt & Black Peppercorns

    How to make baked meatballs:

    • Mix the meatball ingredients and form into meatballs.
    • Bake them for 15 minutes at 400°F. For juicy meatballs, make sure you don’t overbake them.
    • Gently heat the sauce ingredients in a saucepan. Add the meatballs to the sauce and toss to coat. That’s it!

     

    Recipe for meatballs:

    • ½ cup fresh red onion
    • 2 tbsp nutritional yeast*
    • 1 tsp Alessi Sea Salt and 1 tsp of Alessi Black Peppercorns
    • ½ cup of fresh garlic
    • ⅓ cup almond flour or oat flour
    • 1lb ground dark meat turkey or ground beef, grass-fed if possible
    • 1 tablespoon Alessi extra virgin olive oil
    • 1 fresh rosemary (optional)
    • 1 tsp nutritional yeast

    IMG_5080IMG_5084For the Sauce:

    • Alessi All-Natural Marina Chunky Sauce (24 OZ)
    • 1 tsp Organic unsweetened ketchup
    • 1 tsp Alessi Sea Salt and 1 tsp of black peppercorns (add more for your liking)
    • 1 tsp of monkruit sugar

    For the pasta:

    • 1 lb of Alessi Organic Spaghetti Alla Chittarra

    Instructions:

    Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

    1. In a medium bowl, use your hands to mix the meatball ingredients.
    2. Form the mixture into 10 meatballs, use the palm of your hands to make the ball shape
    3. Place the shaped meatballs on the prepared baking sheet, make sure they are not touching each other. Bake for 15 minutes.
    4. Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat.
    5. In a large pan, bring 6 quarts of salter water to a boil. Add contents of spaghetti pasta and cook “al dente” (around 10-12 minutes). Drain immediately and place on platter
    6. When meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.
    7. Top with rosemary and EnjoyIMG_5103.jpg

    You can purchase Alessi products can also be purchased at most local grocers or online. To get 15% off Use coupon code MICHELLE (this is good thru 12/31/19)

    Online orders over $20 ship free. Here’s the link to purchase http://bit.ly/AlessiFall19