Korean food is something that I have been eating lately. I have visited a few restaurants in my area and tried a few awesome Korean recipes. I really like their flavors so I thought it was time for me to experiment and try out my own takes. Today I made this Korean beef with vegetables that was plain sensational. So easy and so tasty.

For those that have been following me for a while know that I always go for quick, easy and healthy recipes. When it comes to adding protein to my recipes I always add the best quality possible and grass fed beef is what I always good for when consuming beef.

Lucky for us, Walmart is committed to providing more locally grown produce and better quality meat to its customers, thus they are offering a great selection of high-quality products like Grass Fed Organic ground beef, which is leaner, with no added hormones or antibiotics.

When you want meat, poultry or seafood to feed your family, you can count on Walmart for a great selection of high-quality products at affordable prices. When you do your family’s shopping, don’t forget to check out the fresh meat at your local Walmart store. Their fresh meat will satisfy even the most discriminating tastes, delivering a tender, juicy and flavorful experience.

For this Korean beef with vegetables recipe you can add other vegetables of your choice. You can add, mushrooms, onions, eggplant…whatever veggies you like most. The recipe is very versatile so you can count on making your own variations.

One of my favorite things about this recipe is that it literally takes about 15-20 minutes to make. My family was over the moon eating this for dinner the other night. It is really flavorful, satisfying and good for you.

I hope you get to try this Korean beef with vegetables. You are not going to be disappointed with this recipe.

Enjoy!

This post has been sponsored by Walmart®. I received product and compensation. All opinions are my own. “Thank you for continuing to support the brands that make Eat Good 4 Life possible”

https://youtu.be/W9pjn3oYE6E

Korean beef with vegetables

Miryam's Original recipe

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

Sauce

• 3/4 cup low sodium soy sauce
• 1/4 brown sugar
• 1/4 cup Korean chili paste, Gochujang
• 3 tbsp rice vinegar
• 1 tbsp fresh ginger grated
• 2 tbsp sesame oil
• 1/3 cup water

Stir-fry

• 2 tbsp olive oil
• 1 lb ground grass fed beef
• 5 oz grated carrots
• 2 red bell pepper sliced thin
• 12 oz fresh spinach
• 1 lb udon noodles
• 1 tbsp sesame seeds
• Fresh cilantro chopped

Directions:

In a bowl whisk together sauce ingredients. Set aside.

Cook noodles according to package directions.

Heat a large wok or skillet over high heat. Add olive oil, once hot add ground beef and toss for about 2 minutes. Add in the carrots, red pepper to the pan. Stir-fry the veggies and beef until veggies are just tender, about 2 more minutes. Add the sauce and cook, stirring occasionally until the sauce has coated the veggies and sauce has thickened slightly. Add the noodles and coat with the sauce.

Add the spinach and stir. Sprinkle the sesame seeds and cilantro. Remove pan from the heat and serve.

The post Korean beef with vegetables appeared first on Eat Good 4 Life.

I truly can’t wait to announce all that it is to come for the blog in a few months. So excited to open that chapter of my life.

Anyways, I actually made this carrot cake smoothie a while back and never got to post the recipe in the blog or making it again for that matter, however, this morning, when I got up I had about 2 lbs of carrots sitting in the fridge that I didn’t know what to do with so I decided to make the smoothie.

The taste is out of this world. I actually doubled the batch and stored some in the fridge without the flaxseed meal since otherwise it becomes gel like. When we are ready to consume it we will add the flaxseed meal.

That is what happens when you add flaxseed meal to smoothies, it becomes gel like. Unless you are about to drink it right away I suggest to add it later.

I think this carrot cake smoothie mixture can also be frozen as popsicles. I think this summer I will actually do a batch and try it for the first time.

Anyways, I wanted to start with the healthy recipes for the blog. I know many of you go on a healthy diet/lifestyle the beginning of the year so I want to give you a few ideas.

I really hope you get to try this carrot cake smoothie. It has become one of my favorite smoothies to date. A great way to start the day.

Enjoy!

Carrot cake smoothie

Miryam's original recipe

Yield: 4 servings

Total Time: 5 minutes

Ingredients:

• 1 lb fresh carrots, cut into chunks
• 6 cups milk of choice
• 2 tsp cinnamon
• 8-10 pitted dates
• 1/4 cup roasted hazelnuts
• 1/2 cup flaxseed meal, optional

Directions:

Place all the ingredients in a blender and blend until completely smooth. Serve.

The post Carrot cake smoothie appeared first on Eat Good 4 Life.

For quite sometimes we have been relaying on just vegetables, grains and fish somewhat. Meat and poultry have been rarely consumed in my house. I mean, I probably used chicken and meat before once or twice per month but now I haven’t even used it in over 3 months.

I really don’t know how people manage to eat meat and chicken almost every day and sometimes even for both lunch an dinner. I guess I am not a big meat eater and that is why is sounds kind of weird to me.

Anyways, my family really doesn’t care for meat and poultry much so I guess I am lucky. Even my kids are wanting to stay away from it. It is fine by me because I could really rely on vegetables for ever and ever…

For this carrot quinoa arugula salad you can really use any type of veggies you like. I used what I had on hand plus the multicolor carrots I got at the market. I pretty much just roasted them and added other vegetables to it.

Then I relied on a simple dressing made with extra virgin olive oil and balsamic vinegar and that was it. The salad was made in a matter of minutes after the carrots roasted.

I am planning on getting in the kitchen more often but with my schedule right now is a bit crazy. I have 2 weeks brake coming soon so I really can’t wait for that. My kitchen is going to be popping with cooking and baking. It is my place to decompress and get the stress out really!

This carrot quinoa arugula salad is something I can eat everyday. I am glad I was able to make extra to take to work next week. I love been able to eat healthy while I am not able to work out as much as I did before so I feel a bit better when my meals are healthy.

Until my next recipe,

Enjoy!

Carrot quinoa arugula salad

Miryam's original recipe

Yield: 6 servings

Total Time: 40 minutes

Ingredients:

• 2 cups cooked quinoa
• 16 oz carrots, roasted
• 8 oz arugula
• 4 eggs, boiled
• 4 large tomatoes, quartered
• 2 tbs extra virgin olive oil

Dressing

• 3 tbs extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 tsp pepper
• 1/4 tsp celtic salt

Directions:

Preheat your oven to 425F. Place carrots in a baking tray. Add the olive oil and make sure the carrots are coated lightly with the olive oil. Bake for 20-25 minutes.

In a small bowl mix the dressing ingredients and set aside.

When the carrots are roasted add the rest of the ingredients to the baking tray and toss in the dressing. Serve.

Note: Sprinkle more pepper if you like or add some nuts for some more crunch and protein content

The post Carrot quinoa arugula salad appeared first on Eat Good 4 Life.

I love the colors of this beet apple carrot juice. I mean it is so vibrant. For my 4 yr old daughter it took sometime to get used to the flavors and colors. Even though there was some convincing to do she is drinking them all. My 8 yr old on the other hand doesn’t complain at all. He drinks them all the time and he sometimes he even asks for seconds.

I don’t know why I waited so long to get a new juicer. I had an old one that was stored in my attic because it is gigantic and it is a pain to clean. On the other hand, this juicer is a breeze to clean and use. I actually keep it on my kitchen counter to make sure it gets used plenty.

If you are looking for a new juicer I highly recommend this one. It is the cheapest of the bunch and it performs really well, $150 well spent  for sure.

I plan in posting many other juice recipes so stay tuned. For this beet apple carrot juice I used ginger but I have done it with lemon too and it is equally good. Whatever you like best.

Also I got all my fruits and veggies organic. I just wash them really good but I don’t peel them. If you get them organic there is no need to peel them.

This juice is high in:

• Vitamin A, B, C
• Manganese
• Potassium

Juice combinations are endless and I intend to experiment much more. I am so excited….

I also going to find a way to save the pulp and scraps to make bread, muffins, cakes and add to salads. All that fiber is a shame to waste.

Enjoy!

Here all the veggies and fruits I used for this beet apple carrot juice. I got almost one liter which equals to 4 cups or 32 oz.

This beet apple carrot juice is the bomb. I am in love with my juicer and tend to use it if not every day almost every other day. Also I am device a way to save the scraps to make bread, muffins, cakes and even add it to salads. I will let you know of any ideas to save the pulp when I do.

Beet apple carrot juice

Miryam's original recipe

Yield: 4 servings

Total Time: 5 minutes

Ingredients:

• 3 organic small to medium beets
• 1 lb organic carrots
• 3-4 organic apples
• 2 inch piece ginger

Directions:

Wash all your produce before putting through the juicer.

There is no need to peel them if organic. If you can't afford organic produce or if it is not available to you just spray them with apple cider vinegar and wash very well.

I use mason jars to store my juice but it is best when the juice is consumed inmmediately!

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I have just came up with this recipe and I think the magic ingredients was the pesto and kale. I love kale and since I figured this recipe would be a bit bland I decided to add some pesto sauce.

I have made a little bit more of this vegetable tortellini soup than I needed to so that I could freeze a big portion of it for the upcoming busy days. Since I started school a couple of weeks ago I tend to cook 2-3 meals on Sunday and make extra for during the week. This way is much easier to still eat healthy and feeling meals during the week!

Has any of you made tortellini soup before? I was surprise to learn how much my kids like tortellini and after finding out I wanted to make different types of recipes using this ingredient. My kids for sure loved it so I am sure they will be happy to know that I made extra for the upcoming week!

I love soups and since they are so easy to put together I rely on them all during the fall and winter.

Ever since I bought my 6 qt dutch oven I always make all of my soups on this pot. I remember one time when I went to the Lodge outlet and found the same exact piece I got from Amazon doubled the price. It really didn’t make any since since I was at the outlet store but either way I was happy that mine cost $59 instead of almost $100 at the store. For sure I felt good about my purchase!

If you like tortellini this vegetable tortellini soup recipe would be a great one to add to your collection. So easy, filling and healthy.

Enjoy!

Vegetable tortellini soup

Miryam's original recipe

Yield: 8 servings

Total Time: 25 minutes

Ingredients:

• 2 tbsp olive oil
• 4 carrots, sliced
• 2 garlic cloves
• 2 tbsp pesto sauce
• 16 oz of vegetable tortellini
• 2.5 qt vegetable stock
• 1 tsp Himalayan salt
• 10 oz fresh mushrooms
• 2-3 cups fresh kale

Directions:

In a 6 qt dutch oven, over medium to high heat, add the olive oil, garlic and carrots. Cook for 2-3 minutes. Add the pesto sauce and salt and stir followed by the vegetable stock. Bring the mixture to a boil and add the tortellini. Cook for 3-5 minutes and add the mushrooms.

Cook the soup until the tortellini is fully cooked, an extra 3-5 minutes. Turn the heat off and add the kale. Cover the pot and let it sit for 5 minutes until the kale wilts.

The soup may look like it has a lot of liquid but the tortellini will absorb more of the liquid as the soup sits.

The post Vegetable tortellini soup appeared first on Eat Good 4 Life.

Vegetable stir-fry is something that I tend to prepare a lot for quick meals during the week. It is one of my favorite dishes to make especially because I can modify the recipe with endless variations by using different types of protein as well as vegetables. I have made this same recipe using chicken and shrimp, but since tofu is more economical I tend to use this type of protein more often.

I always get organic extra firm tofu to cook for my stir-fry with. I feel it keeps the tofu whole and not into little crumbled pieces which is what happens with other softer varieties. Trust me, I have used them in the past and the end result isn’t that pretty. Extra-firm tofu is the way to go.

You can serve this vegetable tofu stir-fry with brown rice or egg noodles. Most often that not I use brown rice. I have a rice cooker so serving rice it is easier for me. I also was able to use my Kitchen Aid 13 cup food processor to slice my veggies. This machine works wonders. It chops, slices, mixes food in a matter of seconds. It is the best most powerful food processor I have ever owned.

If you like Asian inspired food you will love this vegetable tofu stir-fry. To obtain the recipe just click on the link to be directed to the Kitchen Aid blog where you will find this recipe and many more.

I hope you like this stir-fry. Let me know if you get to try it.

Enjoy!

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