Carolyn Wood

INGREDIENTS • 1 lb flat iron steak , thinly sliced • 1/2 lb broccoli , cut into small florets • 1/4 cup coconut aminos • 1 tsp ginger, grated • 2 cloves garlic, chopped • 1/4 cup coconut oil • 1 tsp toasted sesame oil • 1 tsp fish sauce • beef and broccoli marinade DIRECTIONS • Add the sliced beef, coconut aminos, ginger, and garlic in a small plastic bag. Let it rest 1 hour in the fridge. • Once ready to cook, remove the bag and drain beef from the marinade. Reserve the liquid for stir-fry sauce. • Blanch broccoli for two minutes in boiling water, then drain well. • In a skillet, heat oil over medium-high heat. Add in beef and stir-fry until browned, 1-3 minutes. Remove. • Add broccoli into the pan. Stir fry until crisp-tender, for about 3 minutes, then add the remaining marinade and cook for 2 more minutes. • Return beef to pan with the broccoli and warm through. Add the fish sauce and toasted sesame oil for perfection. Serve hot. This article comes from a recipe written here .

INGREDIENTS Chicken Things • 750g boneless skinless chicken thighs around 5-6 fillets • 2 tbsp olive oil • 2 garlic cloves minced • 1 tsp Rosemary • 1 tsp Salt • 1 tsp dried thyme • 1 fresh lemon juice • 1/2 tsp cracked black pepper Creamy Mushrooms Sauce • 250 g sliced fresh mushrooms • 2 garlic cloves minced • 1 tbsp olive oil • salt and black pepper • 1 tsp dried thyme • 1 cup Heavy Cream • 1 tsp fresh parsley chopped • 1 tsp dried rosemary • 1 tsp nutmeg • 1/2 cup fresh parmesan cheese shredded DIRECTIONS Chicken Thighs 1. Dry chicken thighs with paper towel and trim off excess fat. Season the chicken thighs with lemon juice salt. Let it absorb the lemon juice for 15 minutes. 2. In a bowl, combine the garlic cloves, thyme, rosemary, and pepper. 3. Blend the chicken evenly with the combined seasoning. 4. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in cente...