Quinoa Spanish Rice

Spanish “Rice” (stabilized P3 – P4)

1 cup quinoa, soaked for 15 minutes and drained
1 Tbsp coconut oil
1/2 onion, chopped
2 garlic cloves
1 1/2 C. organic chicken broth
1 tsp ground cumin
1/2 C. green and red peppers, chopped
1 (8 oz) can tomato sauce
1 (4 oz) can chili peppers
1/2 C. black beans

Melt coconut oil in saucepan over medium heat. Saute green and red peppers and onion until the onion is translucent. Add garlic and saute for a few more minutes. Add quinoa, spices and broth and turn to low heat once the mixture boils. Add canned peppers and black beans and cook for 5 – 10 more minutes. Remove from heat and let sit for 5 minutes. Fluff with fork before serving.

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Carne Asada with Cabbage

P2 recipe

3.5 Oz steak, flank or regular, cut it in strips
1/2 lemon, juiced
1/2 lime, juiced
1 tsp Amino’s
fresh garlic
Pinch of chili powder
Onion powder
Cumin
Dash of dried onions
2 Cups chopped cabbage
Marinate for an hour.
Put in a hot skillet with a bit of MTC oil smeared around the base of the pan.  Stir fry until cooked.
Remove from pan when finished, add cabbage, pour marinade over top of cabbage and stir fry till desired texture.  ( I still wanted mine raw so I only stirred for a few minutes only to heat it up)

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