THAI BEEF SOUP – PHASE 2

INGREDIENTS 400 grams of beef 340 grams of celery 120grams of chopped green onion 2 cups beef or vegetable broth (you can make with stock cubes) 3 tablespoons apple cider vinegar 1 clove of garlic crushed and minced Fresh coriander ½ teaspoon fresh grated ginger 1/8 teaspoon chili powder or red pepper flakes 1 bay leaf Pinch of cinnamon Stevia to taste Salt and pepper to taste DIRECTIONS Heat up broth. Add dry spices, bay leaf, apple cider, garlic and onion and bring to a boil. Reduce heat and simmer for 5 minutes. Add beef and celery and cook for 20 to 30 minutes until soft. Add salt, pepper, and stevia. Garnish with fresh chopped coriander and serve...

VEAL MEATLOAF – PHASE 2

INGREDIENTS 400 grams ground veal 4 melba toast crumbed 1 egg whilte 1 tablespoon French’s yellow mustard 1 tablespoon fresh chopped basil or parsley 2 tsp Worcestershire Sauce Salt and Pepper DIRECTIONS Mix the mustard, W. Sc, and egg white together, mix in ground meat and fresh herbs until uniform. Mix in the crumb until totally incorporated. Form into 100 gram patties (4). You can sear these in a pan for 4 minutes or until brown on all sides and roast in the oven with the temp at 180 degrees until cooked. Serve with Sauted Garlic Spinach and Tomato relish. Serving Size: makes 4 meat loafs      

MARINATED BEEF STRIPS – PHASE 2

INGREDIENTS 100g lean beef - cut into strips 1Tbsp gluten free BBQ sauce 1tsp garlic Splash Worcestershire sauce 1/2 onion - sliced DIRECTIONS Mix together BBQ sauce, garlic and Worcestershire sauce and add beef strips. Marinade for at least 2 hours. Heat a pan and add beef strips and sliced onion Cook to your liking. Serve on a green salad with cherry tomatoes Makes 1 serving