Beef Bulgogi

Beef Bulgogi (Wagner version)

Flank Steak cut into length-wise strips.  (with the grain)
1/4 C Soy Sauce
2 Tb Green onions chopped
2 Tb Brown Sugar
2 Cloves Garlic
1/4 Tsp Black Pepper
1 - 16oz can Bartlett Pears

Smash Pears. Add other ingredients. Marinate.  Flash grill.

Asian Beef with Mushrooms & Snow Peas

Ingredients

Homemade Asian Sauce:
• 1/2 cup tamari (or low-sodium soy sauce)
• 5 tablespoons brown sugar
• 6 garlic cloves, minced
• 1/2 teaspoon ginger
• 2 teaspoons rice vinegar
Beef:
• 10 oz snow peas
• 4 tablespoons olive oil
• 10 oz mushrooms, sliced thinly
• 1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)
• 2 cups cooked rice

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Instructions

1. Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.
2. Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
3. Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.
4. To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.
5. Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.
6. Serve over rice

7-Ingredient Vegan Gluten-Free Waffles

7-Ingredient Vegan Gluten-Free Waffles
Serves 6

Ingredients:
1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
1/4 cup olive, canola, or melted coconut oil
1/4 cup agave nectar or maple syrup (or honey if not vegan)
Heaping 1/2 cup gluten free rolled oats
1 3/4 cups gluten free flour blend
1 1/2 tsp baking powder
Pinch sea salt

Optional Add-Ins:
1 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp flax seed meal
1/4 cup dairy-free chocolate chips
1/4 cup chopped bananas or other fresh fruit

Flourless Double Chocolate Chip Muffins

Flourless Double Chocolate Chip Muffins

Yields: 9 muffins

Ingredients

• ½ cup almond butter*
• 1 ripe medium/large banana
• 1 egg
• ¼ cup honey
• ¼ cup unsweetened cocoa powder
• 2 Tbsp. ground flaxseed
• 1 tsp. vanilla extract
• ½ tsp. baking soda
• ¼ cup chocolate chips, plus more for sprinkling on top

Instructions

1. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
2. Add all ingredients except for chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in chocolate chips by hand.
3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
4. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Hawaiian Chicken

Hawaiian Chicken

Ingredients:

Boneless, skinless chicken thighs

1 cup light brown sugar

1 cup soy sauce

1/2 cup pineapple juice

5 cloves of garlic, minced (or 2 1/2 Tbsp garlic paste)

1 1/2 Tbsp minced fresh ginger or ginger paste

1 small white onion, thinly sliced

1 stick unsalted butter

4 green onions, thinly sliced

Prepare the marinade: Place the chicken thighs in a large bowl or plastic bag. In a bowl, mix the brown sugar with the soy sauce and pineapple juice until almost all of the sugar has dissolved. Add the garlic, ginger and onion; mix well. Add to the chicken and let marinate in the refrigerator for at least 4 hours, up to 24 hours.  Grill the chicken: Place a 13x9" baking dish on the grill or in the oven (on "Warm") if you don't have room. Add the butter and let it melt. Let the chicken come to room temperature for about 30 minutes.  Grill the chicken over indirect heat for about 30-45 minutes or until done. Remove the grilled chicken from the grill and place in the melted butter, turning each piece to coat completely.  Garnish the chicken with green onions and serve.