I’m all about the tortillas… Especially if they are fresh but when watching caloric intake, and trying to get ready for the holidays, the key is to swap appropriately. I was in the mood for beef and tortillas but I decided to turn that craving into lettuce wraps and boy am I glad – these are packed with quite a powerful punch! Sidebar – the dish is both gluten and dairy-free!
Beef is a great source of protein, zinc, and iron which play a role in our energy levels and maintenance of our body. Its nutrients are readily absorbed since it is a ‘high biological value’ source aka from an animal rather than through a pill or powder. Quick solutions are not always the best, in other words, put down the pills for a change.
- 1 pound, ground beef (I prefer to use 90% lean/10% fat)
- 1 red bell pepper, diced
- 1/4 cup cilantro, minced
- 1/2 cup cashews, chopped
- 1/2 cup sweet onion, chopped
- 2 tbsp roasted or regular garlic, minced
- 1/2 apple, diced
- 2-3 tbsp Sriracha sauce or salsa (I am a huge fan of the La Costena brand)
- To taste/recommended spices: curry powder, paprika, sea salt, ground black pepper, and red pepper flakes (I used all of them – one or two shakes of each spice)
- In a large saucepan combine the red pepper, cilantro, onions, cashews, garlic, and apple, and toss under medium-high heat for about 3-5 minutes.
- Add the ground beef and mix into the ingredients. Allow to cook for 10 minutes then reduce to medium or low heat for 5 minutes.
- Set up a plate or several plates with 2-3 lettuce wraps open-faced for the beef to be topped on.
- Optional: Add sliced avocado on top for an additional oomph.
- Serve with your favorite Vino or iced beverage.
- Happy munchin’ y’all!
xxx – Sarah
…this is NOT for your dog. Let’s start over. Bone marrow is a delicacy that is starting to grace more and more menus. A few months back I went to the Purple Pig in Chicago and had their ‘Roasted Bone Marrow with Herbs.’ Initially I did not notice the dish on the menu but noticed several tables ordering this item and oh-ing/ah-ing. I then realized, I had to try it, now here we are…
Bone marrow is no longer taboo to many. As society begins to embrace various eating lifestyles such as that of a caveman or woman we are starting to realize that they were onto something. In other words, bone marrow truly is good for us! Bone marrow is mostly composed of fat, a minimal amount of protein, and vitamins/minerals. Bone marrow is noted to contain vitamin-A, iron, and phosphorus. The content of bone marrow makes for a good addition to your diet since it may assist with strengthening bone, improving iron counts for those deficient or experiencing extreme menstrual cycles, and healing of wounds/assisting with skin integrity.
Roasted Bone Marrow served with Parsley & Caper Salad
- Bone marrow (3 – can be halved or whole)
- Parsley (chopped; 2 cups)
- Shallots (minced; about two sections)
- Lemon juice (from 1/2 large lemon)
- Olive oil (2 tablespoons)
- Capers (2 tablespoons – drained)
- Mary’s Herb Crackers (gluten-free)
- Preheat the oven to 400 degrees Fahrenheit.
- Pop in the bone marrow either whole or halved on a cooking sheet and cook for 15-20 minutes.
- Portion and prepare each ingredient as listed.
- Toss into a mixing bowl the following: parsley, shallots, capers, olive oil, and lemon juice. Mix well.
- Add S&P to taste.
- Scoop out the marrow and place atop the salad to eat OR serve the salad with marrow on crackers. You cannot go wrong with either method.
- Then when you’re done… clean off the bones to make sure there is no salt or residue from the salad AND give to your canine!
- Now both you and the pup can be delirious together.
As the food connoisseur that you are it is important to remember balance. You can have your cake and eat it too – same applies for bone marrow. There are good sides and bad sides. For the most part, I will sing its praises because like anything else, consume wisely and do not overindulge.
xxx – Sarah