Lessons on Self Coaching, Episode 004, Urges

Hello Friends,

Episode 004 is here! This week I discuss the power of urges.

An urge is a strong desire or impulse to do something.  We have urges to drink alcohol, overeat, go shopping, get on social media, change our plans or commitments, watch TV.

This week I sought opportunities to practice how to overcome my urges, you don’t want to miss it!

Thanks for listening.

#ArtisanAngelaPodcast

Low Carb Thai Flank Steak with Sugar Free Peanut Sauce

Since it was Valentine’s Day this week, I wanted to make a special love dinner for my family. I had recently gone out for dinner at a sweet little Thai restaurant and was bummed that most of the dishes have sugar or flour in them, and since I am trying to not eat either one of those ingredients, I had slim pickings.

However, my friend had an amazing dish with seared flank steak and some dipping sauces on the side. I wanted to create that at home.

I turned to Pinterest and searched ‘low carb Thai marinade,’ and was pretty impressed with the results.

Low Carb Maven had a good one for Beef Satay with a peanut sauce.  I wanted to marinate some flank steak and then have a dipping sauce on the side. This peanut sauce would work great!

I used the recipe for peanut sauce in the recipe from Low Carb Maven as a guide but adapted it based on the ingredients I had in my cabinets.

It was so unbelievably good that I ended up quadrupling the recipe!

So, my recipe below makes about 2 cups of peanut sauce. If you don’t want that much, just halve the recipe, but I can’t imagine why you wouldn’t want it, it would be great as a salad dressing, to eat with a spoon, to ….. ok I won’t go there!

Sugar-Free Thai Peanut Sauce (5 minutes prep time)

  • 1 cup of natural smooth peanut butter (use peanut butter without sugar, the ingredients should just say peanuts)
  • 1 can of full-fat coconut milk (check to make sure it is just coconut milk, no sugar or additives)
  • 2 TBS chili garlic paste (I used Trader Joes Harissa, which is a hot chili pepper paste with spices, and I would use this again)
  • 2 TBS red curry paste (find one without sugar)
  • 1 1/2 full droppers of Liquid Stevia (I used Trader Joes Organic Brand)

Directions

  • Put peanut butter in a microwave-safe bowl and heat up for a few seconds to soften enough that you can easily stir.
  • Add red curry paste and chili garlic paste and stir well.  It will be very pasty in consistency.
  • Microwave again for a few seconds.
  • Slowly whisk in coconut milk. Continue whisking until it is very smooth.
  • Add the liquid stevia. Start with a dropper full, and then go from there.

Store in an air-tight container up to a week or so in the fridge.

Try not to eat it with a spoon before dinner. It will be hard, but it’s even better when you dip your seared Thai Flank Steak in it. Steak recipe below.

Low Carb Thai Flank Steak (prep 5 minutes, marinate for at least an hour, cook time 10 minutes)

  • 1.5 lbs of good quality flank or skirt steak
  • 2 tablespoons fish sauce
  • 2 tablespoons Braggs Liquid Aminos or soy sauce
  • 4-5 drops of liquid stevia
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar
  • Juice of 1 whole lime
  • 1 tablespoon red pepper flake
  • 2 teaspoons ground coriander

Directions

  • Cut the flank steak into 1 1/2 inch strips so that the grain of the meat is going horizontally across the strip. Place in a shallow baking dish.
  • Mix together fish sauce, aminos or soy, stevia, sesame oil, rice wine vinegar, lime juice, and red pepper flake. Taste it and make sure you like it, adjust as needed.
  • Pour sauce over beef strips and make sure they are all covered well.
  • Sprinkle the coriander all over the meat and press it in with your fingers.
  • Put plastic wrap over beef and refrigerate for at least an hour. Mine marinated for about 3 hours and it was amazing.
  • Remove from fridge and pre-heat up your grill or cast iron skillet over high heat. I used my cast iron griddle and cast iron skillet to see which one performed better. I’d say that my cast iron pan was easier and less messy and created a nice caramelized crust on the beef strips, so I would go that route next time. Of course, if you have an outdoor grill, these would be great as a satay on skewers.
  • Add a little olive oil to the beef strips before putting on grill/pan.
  • Put all the strips in the pan, and leave them alone for 3-4 minutes, you want them nicely brown and caramelized before flipping.
  • Flip them and cook for 3-4 minutes.
  • Remove from pan, set in baking dish.

Serve with the peanut sauce, little lime wedges, chopped basil, and sides of your choice. I made rice for the kids and hubs. I also made delicious Thai basil peppers and onions. I  lightly sauteed them in coconut oil, a little Bragg’s aminos, fresh chopped basil, and a few drops of stevia. They were very aromatic and delicious.

Overall, the meal was a HUGE hit. Definitely one for the books!

I hope you all had a lovely Valentine’s Day.

#ArtisanAngelaCooks

 

Sausage, Kale, and Sweet Potato Soup

I love making soup because it’s a simple meal on its own. Usually, a big pot of soup will last a few days, so it supports my philosophy of  Cook Once, Eat Twice! 

This flavor-rich and healthy soup would be perfect to make ahead for your weekly lunches.

It’s also super easy and comes together in about 30-40 minutes from start to finish. The flavors are similar to an Italian sausage soup, but with no beans, tomatoes, or dairy.

Sausage, Kale, and Sweet Potato Soup (prep time 5 minutes, cook time 30-40 minutes) 6-8 servings

  • 1 lb. spicy Italian sausage (casings removed)
  • 1 bag of pre-washed, chopped kale (about 6 cups) The chopped bag of kale at Trader Joes is perfect
  • 1 yellow onion, diced
  • 2-3 cloves of garlic, minced
  • 3 TBS olive oil
  • 3-4 medium sweet potatoes, chopped into bite-sized pieces. (no need to peel)
  • 1 TBS dried Oregano
  • 1 TBS dried Basil
  • 1/2 TBS nutmeg
  • 2 tsp garlic powder
  • 1 TBS red pepper flake
  • 1 TBS sea salt
  • 1 TBS freshly ground black pepper
  • 1 1/2 quarts of chicken stock
  • 1/3 cup apple cider vinegar with the mother 

Directions

  • Add 2 TBS of olive oil to a heavy bottomed soup pot. I use a dutch oven. Heat oil over medium-high heat and then add garlic. Sauté garlic for a minute then add onion. Sauté onions and garlic for a couple minutes until onions just begin to soften. Add some of the salt and pepper.
  • Add diced sweet potatoes. You might need to add a little more olive oil.
  • Continue sautéing and stirring constantly until sweet potatoes start to soften a little bit.
  • Add sausage and break it up into chunks while stirring and incorporating into sweet potatoes.
  • Add all spices.
  • Continue cooking everything until the sausage is cooked all the way through.
  • Add the whole bag of kale.
  • You might want to add a tsp of olive oil here too.
  • Stir until the kale starts to wilt.
  • Add apple cider vinegar.
  • Stir to cook off vinegar a little bit.
  • Add the chicken stock, and stir.
  • Turn down heat to medium-low and taste. Season to taste with more salt and pepper, oregano, basil, and red pepper flake if desired.
  • Put the lid on the pot and simmer for 10-15 minutes until the sweet potatoes are fork tender.
  • Cool to room temperature before storing in the refrigerator.

Please let me know if you make this!

Photo credit: Rosario Vila, thanks again Ro!

#ArtisanAngelaCooks