SHOPPING LIST
1.5 lbs. of tenderized flank steak
kosher salt
ground black pepper
arrowroot starch
avocado oil
garlic
ginger
toasted sesame oil
crushed red pepper
beef broth
green onions
coconut aminos
rice vinegar
fish sauce
tuna (in water)
avocado mayo
sriracha
spring mix
lemon vinaigrette dressing
rainbow carrots
radish
organic eggs
coconut oatmilk (I use Mooala)
Aged cheddar cashew cheese
Black Forest Ham
power greens (Organic Girl)
grape tomatoes
salt
cracked black pepper
crushed red pepper
About Kyle Dake
Kyle Dake, a coach at Orangetheory Fitness Moore, is certified through the National Academy of Sports Medicine. He studied biology in college and has played sports all his life. His main focus is strength training, weight loss and functional exercise. Recently, he started a four-week nutrition and exercise program at kyledakefit.com/four. Follow him on Instagram (@thekyledake), Facebook (Kyle Dake) and Facebook Business (thekyledake).
one
Gluten Free Mongolian Beef
Ingredients:
1.5 pounds of tenderized flank steak
1 tsp. of kosher salt
½ tsp. ground black pepper
3 Tbsp. arrowroot starch
4 Tbsp. avocado oil
2 garlic cloves, thinly sliced
1 1-inch piece of ginger, finely grated
1 tsp. toasted sesame oil
½ tsp. crushed red pepper
½ cup beef broth
6 green onions, cut into ½-inch pieces (white and green pieces)
½ cup coconut aminos
1 Tbsp. rice vinegar
1 tsp. fish sauce
1 Tbsp. toasted sesame seeds (Optional)
DIRECTIONS:
1. Place the tenderized flank steak on a cutting board and cut ½-inch slices against the grain about 3-4 inch in length. Add to a mixing bowl and coat with salt, pepper and arrowroot starch. In a large skillet, heat up avocado oil on medium to high heat and sear steak strips. Brown each side for about 3-4 minutes, working in batches not to overcrowd the pan. Repeat until all steak strips are cooked. After cooked, set the steak aside.
2. In the same skillet, add the garlic, ginger and crushed red pepper flakes with the sesame oil. Brown the garlic and ginger for about a minute, being careful not to burn them. Pour in the bone broth and let simmer about 2 minutes, scraping the brown bits off the bottom of the skillet.
3. Return steak to skillet, adding green onions, coconut aminos, fish sauce and rice wine vinegar, and bring the sauce to a simmer. Stir occasionally for about 3-5 minutes.
4. Spoon over cauliflower rice and serve with a side of charred broccoli.
two
Spicy Sriracha Tuna Salad
INGREDIENTS:
1 can of tuna (in water)
1 Tbsp. of avocado mayo
1 Tbsp. of sriracha
2 cup of spring mix
1 Tbsp. of lemon vinaigrette dressing
3 rainbow carrots sliced
1 radish sliced
DIRECTIONS:
1. Drain can tuna of water. Add to a bowl with mayo, sriracha and salt and pepper to taste. Mix well with a form, breaking up any large bits of tuna.
2. In a separate bowl, add spring mix, carrots, radish and lemon vinaigrette; toss.
3. Add sriracha tuna on top of tossed salad. You can add toasted sesame seeds and sliced green onions for extra flavor.
three
Crustless Egg and Ham Quiche
INGREDIENTS:
8 organic eggs
1/2 cup of coconut oatmilk (I use Mooala)
3 ozs. aged cheddar cashew cheese
6 ozs. Black Forest Ham
3 cups chopped power greens (Organic Girl)
1/2 cup grape tomatoes, halved
Salt to taste
Cracked black pepper to taste
Crushed red pepper to taste
DIRECTIONS:
1. Preheat oven to 350 degrees. F. In a mixing bowl, add eggs, oatmilk and spices. Blend well. After blended, add tomatoes, greens, ham and cheese. Fold with a fork.
2. Spray a 9-inch glass dish with avocado oil cooking spray. Pour all mixed ingredients into the dish and bake for 40 minutes. Check center to make sure quiche is cooked through. If not, let bake for an extra 5 minutes.
3. Let cool for 20 minutes before portioning. Makes it easier to cut and serve!