I have just completed my didactic year of Physician Assistant school and I must say it was one of the hardest things I have done in my life. The work load and the amount of material we covered in just one year was insane…plus the fact that I had to keep my blog up and running made it even more difficult.

I hope it is worth it in the end. I am sure it will but now everything has past. I was able to complete the didactic year with some bumps along the way but in the end I succeeded. Now onto clinicals.

Anyways, onto the recipe now. I was literally blown away at the taste of this Asian beef rice bowl. It is not often that I get to make beef recipes but this one I think is by far my favorite one so I am going to be making it on a regular basis for sure.

I always, and I mean always, buy grass fed beef. That is a must for me and my family and there is no negotiation when it comes to purchasing meat in my house. My husband knows me very well. When ever he ventures to the supermarket to buy groceries he must always gets grass feed meat products.

Grass fed farms are better for the environment than farms in which cows are confined.

• On year-round grass fed farms, total greenhouse emissions, fuel use, sediment erosion, and phosphorus runoffs are lower than in confined systems.
  • The grasses cows eat have a profound effect on their quality of life and the natural landscape that is their home.Cows roam the hillside, eating only GMO-free plants without being confined to pens and feedlots.

Not only these are important points to take into consideration as to why you should purchase grass fed products, but to be honest, grass feed products taste way better than conventional ones.

Munchkin has also come out with a new product, a new baby formula so make if you have babies in the house that you currently buy formula for I highly suggest visiting their website and learning more about their products.

For this recipe I actually cooked the onions and peppers separate from the beef, however, to save a lot of time you can just cook the veggies together with the beef, this is what I am going to be doing from now on. From start to finish this recipe will be done in just about 20 minutes so it is not bad for a whole some healthy dinner.

You can also use noodles in place of rice if you like. I used rice because I wanted to keep the recipe gluten free and thought it would also go better with rice but anything goes.

Well, I am spending more time in the kitchen in the next few days since I have a couple of weeks off so stay tuned for more new recipes. I hope you like this asian beef rice bowl.

Enjoy!

This recipe is sponsored by Munchkin The opinions and text are all mine. The end.

Asian beef rice bowl

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes

Ingredients:

• 1 lb ground grass fed beef
• 2 tbsp olive oil
• 4 garlic cloves, chopped
• 2 red peppers, sliced
• 1 large red onion, sliced
• 2 cups fresh cilantro
• 1/4 cup soy sauce, gluten free version if needed
• 1/3 cup sweet and sour sauce
• 1 tbs red curry paste
• 2  cups rice of choice
• 1 tbsp sesame seeds

Directions:

Cook rice according to package instructions. I always use a rice cooker.

In a large skillet, over medium to high heat place add 1 tbsp olive oil, beef and garlic. Cook until the beef is almost cooked stirring occasionally. Add the soy sauce, sweet and sour sauce and thai paste and cook further for another two minutes until the beef is completely cooked.

Transfer the beef to a dish. Add the red peppers and 1 tbs olive oil to the skillet. Cook until they are done. About 2 minutes.

Transfer the peppers to another dish and place the red onion is the skillet with another 1 tbs of olive oil. Cook onions for about 2-3 minutes or until done.

To arrange the rice bowls place some of the cooked rice at the bottom of each bowl followed by the beef, peppers and onions. Arrange some fresh cilantro and sprinkle with sesame seeds. Serve.

NOTE: You can cook the beef with the peppers and onions together to save time.

This is a sponsored conversation written by me on behalf of Munchkin. The opinions and text are all mine.

The post Asian beef rice bowl appeared first on Eat Good 4 Life.

I was afraid that my kids would reject these burgers because of the spiciness of Mina Harissa, however, they didn’t even mentioned a thing. They devoured these burgers in no time. It wasn’t that spicy at all because I only added two tablespoons to the burger mixture. If you like it extra spicy I suggest you add more!

My husband really appreciated the burgers. It don’t cook meat too often so when I do he really enjoys it. I mean he ate two of the burgers so I am sure they were of his liking! I think he even poured half the Harissa jar sauce over his burgers. He likes his food extra spicy!

What I love most about Mina Harissa is the fact that is made with natural ingredients. No preservatives, colorants or weird ingredients which is right up my alley being a dietitian.

When you get to make these Harissa beef burgers there isn’t an specific way of serving them. I used bean sprouts, tons of onions and cheese but you can use sliced tomatoes or any other toppings of your choice.

Mina Harissa has also provided me with 3 Mina Harissa packs for three Eat Good 4 Life readers.

To enter the GIVEAWAY:

• Comment in the section below and let me know how you would use Mina Harissa in your recipes.
• I will pick 3 winners on Monday Nov 6th.

I hope you enter. This Mina Harissa spicy sauce is out of this world!

Enjoy!

Here you can see the beef mixture. Just mix everything with your clean hands. Form 4 patties and on a non-stick skillet cook the burgers for 3-4 minutes on each side. Serve with the Harissa Mayo and any desired toppings.

Harissa beef burgers

Miryam's original recipe

Yield: 4 burgers

Total Time: 20 minutes

Ingredients:

• 1 lb ground grass fed beef
• 2 tbsp Mina Harissa
• 1 tsp cumin powder
• 1/2 tsp himalayan salt
• 1/2 tsp garlic powder
• 1/4 cup fresh chopped cilantro

Harissa Mayo

• 1/4 cup mayonnaise
• 2 tbsp Mina Harissa

 

Directions:

In a large mixing bowl place all the burger ingredients and with your hands mix through. Form 4 medium size patties.

Place the patties on a large non-stick skillet and cook on each side for 3-4 minutes. While the burgers are cooking, in a small mixing bowl mix the mayo ingredients. When the burgers are done, spread the mayo sauce over the burger buns and serve the burgers with any toppings of your choice.

The post Harissa beef burgers appeared first on Eat Good 4 Life.

I have never tried Mina Harissa red pepper sauce before and I am so glad I did. This sauce is the bomb. Not only because it tastes awesome but because the ingredients are all natural in this. I have tried many prepared spicy sauces similar to this before but they all included a preservative or two.

For sure, this Mina Harissa sauce it is going to be my to go spicy red sauce from now on. I just have to make sure I hide it in the fridge some where to make sure my husband doesn’t eat it all!

There are many different types of Mina Harissa sauces that also vary on the degree of heat. If you like your food just mildly spicy they also make mild pepper sauces so you will for sure find one that you like.

For this recipe I used Mina Harissa spicy red pepper sauce in both the meatballs and the sauce. If you like it spicy, like we do, use it on both. If you like it mild just use it for the sauce. Either way, it is really good.

I have a couple of other Moroccan recipes in my blog. While we enjoy Asian food a lot, and cook plenty of it, I am really attracted to many other different cuisines, Moroccan being one of them. I am going to try to start incorporating more different dishes, as I think many of you enjoy them!

These Harissa moroccan meatballs will freeze very well. If you like, when you make this recipe, you can make a little bit more than what the recipe calls for and have for future consumption. I didn’t double my batch this time around but next time I will. This is a great comfort food recipe to have more than once so making more sounds like a plan!

I paired the meatballs with some whole wheat couscous. The combo was just perfect. I also used some chopped fresh mint to sprinkle over the meatballs because I run out of cilantro. It was a nice distinct flavor that came from it. It is not essential to this dish so if you want to omit it you can. I thought it complimented the dish though.

Well let me know if you try these Harissa moroccan meatballs. If you are a meat eater, and like spicy food, you will love this dish.

Enjoy!

This Mina Harissa red pepper sauce is truly fantastic. Natural and tasty above it all! You can use in many other different dishes. I know I will.

Once the sauce is ready, still over medium heat, add the meatballs to the dutch pan and cook covered for about 10-15 minutes. Take the lid off and cook further for another 5 minutes or so. The top meatball picture shows the meat uncooked, the bottom one shows the meatballs already cooked. It was super yummy paired with some whole wheat couscous.

Disclaimer: This post is sponsored by Mina Harissa and it contains affiliate links. All opinions are 100% my own. Mina Harissa compensated me for the time spent developing and photographing this recipe. My sponsors help make this blog possible. The end :-)

Harissa moroccan meatballs

Miryam's original recipe

Yield: 4-6 servings

Total Time: 35 minutes

Ingredients:

For the meatballs:

• 2 lbs organic ground beef
• 2 tbsp Mina Harrisa
• 1/4 cup onion, chopped
• 1 tsp celtic salt
• 2 tsp cumin powder
• 2 tsp cinnamon powder
• 2 tsp cilantro
• 1 tbsp fresh parsley, chopped, you can also use cilantro

For the sauce:

• 1 lb canned chopped tomatoes
• 1 fresh tomato, chopped
• 2 tbsp Mina Harrisa
• 1 onion, chopped
• 2 tbsp olive oil
• 3 garlic cloves, chopped
• 2 tsp cumin powder
• 2 tsps paprika
• 1 oz fresh cilantro, chopped
• 1 tsp celtic salt
• 1 tbsp fresh mint, chopped, optional
• 2 cups dried whole wheat couscous

Directions:

In a large bowl, with your clean hands, mix the meatball ingredients and make equal size meatballs.

On a dutch oven, over medium to high heat, heat  2 tablespoons of oil and add the meatballs. Brown them, and remove to a plate. Set aside. This should be a short process as you just want to brown the meatballs not cook them all the way through.

Add the chopped onion to the pan and cook for about 2 minutes. Add the garlic and cook further for about 30 seconds or just until fragrant. Add the fresh tomato, salt, spices and fresh herbs. Give it a stir and add the chopped tomatoes and Harissa sauce.

Add the meatballs and cooked covered for about 10-15 minutes. Take the lid off and cook further for another 5 minutes. If using, prinkle some mint over the meatballs and serve.

I actually paired it with some simple and plain whole wheat couscous.

Nutrition facts calculated based on the recipe giving 5 servings. Calculations also include the couscous.

The post Harissa moroccan meatballs appeared first on Eat Good 4 Life.

I do not get to make meat dishes often as I do not eat meat much. I used to be a lacto-ovo-vegetarian for over 18 years so the times that I get to eat meat or poultry, which aren’t that many, it is organic or grass feed.

I made this for my husband pretty much, since he really likes meat and doesn’t get to eat it at home much. It was a very elaborate dish. Took me quite some time to get it together, which I really did not enjoy. I normally don’t spend more than 30-40 minutes cooking any type of recipe so for sure will not be making these any time soon.

Don’t get me wrong, they were delicious, the almond sauce was very tasty and unique. I think I could use this sauce with a firm white fish and the result will be much better. Not just that but the time to make this dish will be cut in half, my kind of thing :-)
Yeap, I think this is what I will do next time :-).

Also, this can be a great alternative for a thanksgiving dish. We will not be eating turkey. My husband’s family doesn’t care for turkey so I will have to figure out what kind of protein I will choose for that day. Chicken seems to be an appropriate contender so will see how it goes. Enjoy!

Spanish Meatballs with Almond Sauce

Yield: 4-6 servings

Ingredients:

1 lb ground beef, ours was grass feed
1 egg
3 garlic cloves, minced
2 tablespoons parsley, chopped
2 slices whole wheat bread, crust removed
3-4 tablespoons water
Pinch of salt
2- 4 tablespoon olive oil

Almond Sauce

3/4 cup sliced raw almonds, you can use blanch almonds as well
1 slice whole wheat bread, chopped
2/3 cup white wine
1 3/4 cup vegetable stock or water
Salt to taste, I used about 2 teaspoons
2 garlic cloves, chopped

 

Directions:

To prepare the meatballs, in a bowl mix beef, eggs, garlic and parsley. Soak the bread with the water for 5 minutes. Squeeze the water from the bread and mix bread with beef mixture. Shape the meat mixture into equal size balls. Heat oil in a skillet and cook meatballs for about 4-6 minutes or until browned on all sides. Remove meatballs and set aside.

To make the almond sauce, use same skillet you cooked the meatballs in. Add bread, and almonds to skillet (you may have to add 1-2 tablespoons of olive oil). Stir frequently until almonds are golden, about 3-4 minutes. Add garlic and cook for an extra minute. Add wine and boil for 1-2 minutes.

Transfer the almond mixture to a blender, add the water and blend until smooth. Return this mixture to skillet. Add meatballs and cook for another 20-25 minutes.

TIP: You can serve these with crusty bread, potatoes, pasta how ever you prefer.
I used potatoes and worked pretty good. I just baked the potatoes on a baking sheet with some olive oil for about 30 min at 400F.

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