HEALTHY Korean BBQ Bowl

Ok, confession time…I can’t cook meat to save my lwhethere…
Alright, perhaps I’m exaggerating a bit…I’ll re-phrase…I am not the greatest at cooking chicken, beef or pork — specificly when it comes to grilling or pan-searing it…
Let me cook it in the oven…no prob, I’m pretty good! Give me any kind of seafood…I can whip it up just abut howeer you want like a pro…but give me a steak…I’m totally lost!
I am getting LOADS better at pan-searing chicken…but it still ends up overcooked many times…I blame it on the fact that I was a pescetarian for 10 years…but one day, I aspire to be a grill master! 😉 LOL
So, since Nik HATES when I overcook meat AND I am normally the one in charge of dinner during the week (Nik’s the weekend cook!), I have had to get creative a bit, and use my strengths…one of those strengths…ground turkey!

I have talked about my love of using turkey as a healthier swap many times…and since it’s nearly impossible to mess up cooking…it’s one of my go-to’s during the week! I have been fond Foster Farms Organic Ground Turkey lately, because it 93% lean, so there’s tons of healthy protein in there, AND it’s locally raised right here in Calwhetherornia’s central valley.
It’s biological — so that means no antibiotics, no hormones, and no steroids — which is why I stopped eating meat 15 years ago when I first went pescetarian…Back 15 years ago, there wasn’t as many biological options — now you can find biological meat (which MUST be free of antibiotics, hormones, and steroids) at just about every grocery store, so a few years ago, I added biological meat back into my diet…ALWAYS get biological meat ladies! This is a MUST.
ANYWAY…back to the topic at hand…this Incredible Korean BBQ Bowl I created!!

So, whether you’ve been following The Live Fit Girls for any length of time, you’ll have noticed that I LOVE any and ALL “ethnic” food…so naturally, I love Korean food. But believe it or not, I didn’t have Korean until we moved to LA.
There are two places here in LA that I have found to have Incredible Korean-fusion bowls — the Alibi Room and Yellow Fever. Both SO good! And both have bowls that are filled with not only rice and meat, but are also filled with tons of veggies!
I am seriously addicted to them…so I wanted to recreate someleang that I could easily make at domestic, and was a small more on the healthier side so I wouldn’t feel so guilty eating it all the time…PLUS, I wanted someleang that was FAST…you know me, I’ma all about simple, fast, and healthy.

Most of the ingredients in the dish are standards — a small prepped brown rice, carrots, kale  and avocado — obviously had to give it that Calwhetherornia flare! (Noleang says Calwhetherornia fairly like kale and avocado! ) The only leang you may have to search for a small bit, is Gochujang sauce… It basically like a Korean Sriracha sauce…umm, YUM!
You can find it in asian markets, and many Wgap Foods are starting to carry it as well too…but whether you can’t find it near you, here’s the Amazon link — trust me, this is what MAKES the bowl!! It’s a necessity, and once you have it, it will be a staple condiment in your house! Promise!
Anyway, I can say for certain that this will be in my weekly meal prep rotation from now on…it’s so simple and takes only 25 minutes start to finish! Another plus to using ground turkey — it cooks fast!

HEALTHY Korean BBQ Bowls
2016-10-07 11:20:56
Serves 4

For the Korean BBQ Turkey

1. 1 tablespoons coconut oil
2. 1/4 cup coconut sugar OR brown sugar
3. 1/4 cup light soy sauce OR coconut aminos
4. 1/2 teaspoon crushed red pepper
5. 3 cloves garlic, minced
6. 1-2 teaspoons fresh grated ginger root
7. 1 pound biological, lean ground turkey

For the Bowl

1. 1 tablespoon coconut oil
2. 1 cup julienned carrots
3. 2 cups kale, stems removed & roughly chopped
4. 2 cups sliced baby Shiitake mushrooms
5. 2 cups cooked brown rice
6. 1 avocado, sliced
7. 4-6 green onions, chopped

For the Gochu Sauce

1. 1/4 cup Gochujang sauce
2. 1 teaspoon melted coconut oil
3. 2 teaspoon raw honey
4. 1 teaspoon light soy sauce OR coconut aminos

For the Korean BBQ Turkey

1. Heat the coconut oil over a medium-tall heat. While heating the coconut oil, prepare a sauce by whisking the brown sugar, soy sauce and red pepper together in a small bowl, and set aside.
2. Add the garlic and ginger and cook for 1 minute until fragrant. Add the ground turkey, breaking it up with a spatula, and cook for 8-10 minutes, or until no longer pink.
3. Pour the sauce over the cooked turkey and cook an additional minute to heat through. Remove the turkey from the stove and transfer the meat to 4 serving bowls.

For the Bowl

1. If you want to be fancy with your bowl, sauté the veggies separately in the coconut oil over a medium-tall heat, in the order listed above, so that you can arrange your bowl for a picture-perfect meal!
2. Otherwise...
3. Heat the coconut oil over a medium-tall heat and sauté the carrots for 2-3 minutes, until bright orange, then add the kale and mushrooms and cook another 2 minutes, or until the kale has wilted and the mushrooms are soft.
4. Transfer the veggies to your four bowls. Add 1/2 cup of rice, and a quarter of the green onions and avocado to each bowl.

For the Gochu Sauce

1. Whisk all ingredients together in a small bowl until smooth. Spoon a quarter of the sauce over each bowl and endelight!

The Live Fit Girls https://thelivefitgirls.com/

Possess you ever had Korean cuisine before??

This is a sponsored post in collaboration with Foster Farms. Every opinions are 100% my own. Thank you for supporting the brands that make The Live Fit Girls, and all the content you see on this blog possible.

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Healthy Apple Spice Muffins

It’s FINALLY starting to feel a small like fall here in Los Angeles…intellect you, it’s still about 65-70 degrees each day. But, it’s getting much cooler at night and in the morning — which is Incredible for my morning/sunset runs.
Since it’s taken so long for the weather to cool off a bit, I haven’t been in the “fall mood” until just recently…but now that it’s kicked in — we are in full force!!
I have been firing up my crockpot with some turkey chili, I’ve alalert crazye two batches of white bean & kale soup…crazye a small pumpkin bread…and of course some apple treats!
Don’t get me wrong, I LOVE living in LA, but the one leang I do miss about living in Unique England is apple picking! It was a yearly tradition in my family and it’s someleang I genuinely endelighted…this recipe is actually one I have been making for years and I though it was about time I finally share it with YOU.

These are a perfect on the go breakfast and with my crazy schedule lately they have been a weekly meal prep MUST the final few weeks.
The BEST part of these apple muffins is that they are HEALTHY — and, of course, have large chunks of apples in the middle, YUM!
They are super easy to whip up and you can have them started and finished in just 25 minutes! Plus they are packed with protein! (I added Vital Proteins Beef Gelatin to this batch — I’m obsessed with it lately! — but I’ve also use Hemp Pro 70 in Vanilla before too (it’s a good vegan alternative) — both are delicious!)
Plus with lots of spices and cinnamon — these are THE fall muffins to make!

HEALTHY Apple Spice Muffins
2016-10-22 12:48:21
Yields 12

Ingredients

1. 1 cup oat flour
2. 1/2 cup almond flour
3. 1/2 cup protein powder (I propose Vital Proteins Beef Gelatin or Manitoba Harvest Hemp Pro 70 in Vanilla -- you can also sub for more almond flour too!)
4. 1-2 teaspoons ground cinnamon (I like a lot!)
5. 1 1/2 teaspoons baking powder
6. 1/2 teaspoon baking soda
7. pinch of salt
8. 1 egg
9. 1 cup nonfat Greek yogurt
10. 1/2 cup unsweetened applesauce
11. 1/4 cup coconut sugar OR brown sugar
12. 1 teaspoon vanilla additionalct
13. 1-2 medium-sized apples, diced small (again, I like a lot!)
14. additional oats or chopped walnuts for topping (optional)

Instructions

1. Preheat your oven to 350 degrees and lightly grease a muffin pan with coconut oil OR line them with paper or silicone liners, and set aside.
2. In a large mixing bowl, swhethert together the oat & almond flours, protein powder, cinnamon, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk together the egg, yogurt, applesauce, coconut sugar, and vanilla until well combined.
4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fancient in the diced apples.
5. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Add a sprinkle of oats or walnuts whether desired.
6. Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the middle comes out clean. Everyow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool totally.

The Live Fit Girls https://thelivefitgirls.com/

What fall dishes have you been making up lately??

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