Quinoa, Pineapple and Mango Salad With Avocado

Quinoa, Pineapple and Mango Salad With Avocado

It’s been 3 weeks since my last post but I’m still alive, I swear!

A few weeks ago I started consulting for a small tech firm and my days have been filled with programming learning modules. I’m also still managing the gym and last I checked, I have two kids running around this place somewhere.

I kid. I kid.

I’m busy but I’m finding the details of calculating specific nutritional information for my ideas more than my lack of time holding me back from posting more. My shift from low-cal, point-based recipes to just simple, healthy, home cooking has given me a little food blogging-identity crisis. You can easily see my progression over the past 9 years here on the blog. It’s been a gradient of lite-by-any-means-possible to more whole, less-processed foods.

My ideas will always be “weight watchers friendly” or “lite” or whatever category is vogue these days but I needed to remind myself of my mission: to share my adventures in healthier eating.

What I like about food blogging is the sharing. I want to hopefully inspire you. I hope to still continue do that without the pressure I was putting on myself to make recipes a certain way or be exact with specific nutrients.

With that said, I present my latest family-enjoyed dinner, Slow Cooker Ginger Beef. And when I say family-enjoyed I mean BOTH KIDS ACTUALLY ATE IT WITHOUT COMPLAINING!

Yup, that’s the boys eating dinner and the Little Bean actually has a smile on his face!

The inspiration for this came after I posted on my weight-loss blog about my new job and Sabz left a comment about letting the slow cooker be my go-to again.

I was like… doh! Why didn’t I think of that?

The next day I pulled out my crockpot and made this Slow Cooker Ginger Beef,  which came out better then I ever anticipated.

I ended up using 2 pounds of cubed beef because A.) I have growing boys and the older one is starting to eat more like a man than a child and B.) I’m always cooking for leftovers now. I simply don’t have time to cook every night so I’m shooting for 1-2 nights of pulling out leftovers for quick lunches and dinners.

The only negative feedback I received was from the soon-to-be-11-year-old who said there was TOO much gravy. He was right – – what I made could have probably handled another pound or 2 of beef but that’s ok, I’d rather have it a little over-sauced.  That said, if you are making something similar with less beef you may want to cut the recipe in half. Or if you’re family is bigger use even more beef and keep everything the same.

Here’s what I did…

Ingredients

  • 1/4 low sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp molasses
  • 2 tbsp sesame oil
  • 2 tbsp lemon juice
  • 1 inch fresh ginger, grated (10g)
  • 3 cloves of garlic, minced
  • 1/3 cup oat flour (40g)
  • 2 pounds cubed beef
Read the whole recipe on GreenLiteBites