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Citrus Ginger Winter Stir-fry

Salad: Heat some coconut oil in a pan. Once heated, sauté the three bags of kale beet blend, seasoning with a touch of salt and pepper as you go (you don't need a ton since the dressing will add most of the flavor). Sauté for a few minutes until the kale looks shiny but not too wilted. If you are using a different vegetable blend, you may just need to sauté a bit longer (for i. . .

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Servings: 4

Prep Time: 00:15

Cook Time: 00:10

Main Ingredients

salad:

3 8- oz packs of mann's "fresh fusion" kale beet blend (or another similar winter vegetable blend)

1.5 tbsp coconut oil

sea salt and pepper to taste

meat:

1 lb of ground meat of choice (i used lamb, you could use turkey, beef, bison, chicken just may need to adjust cooking time a little bit)

optional: some chopped onion and/or garlic

2 tbsp coconut or avocado oil

sea salt and pepper to taste

citrus ginger dressing:

1/2 cup orange juice

3 tbsp apple cider vinegar

1 tbsp coconut aminos (or tamari/soy sauce)

1 tbsp organic sesame oil (or if you don't have this you can sub for avocado oil, will just change the flavor slightly)

1 tbsp minced fresh ginger

1 clove of garlic minced

sea salt and pepper to taste

Preparation

1Salad: Heat some coconut oil in a pan. Once heated, sauté the three bags of kale beet blend, seasoning with a touch of salt and pepper as you go (you don't need a ton since the dressing will add most of the flavor). Sauté for a few minutes until the kale looks shiny but not too wilted. If you are using a different vegetable blend, you may just need to sauté a bit longer (for instance something like shaved brussels sprouts will take longer). Set aside and let cool while you make meat and dressing.

2Meat: Heat oil of choice in a pan and sauté the meat and onion/garlic (if using) until the meat is browned and the onion and garlic is fragrant. Depending on what meat you used, you may need to strain the fat from the pan (not because fat is bad for you but it will weigh down the recipe). Set aside and let cool while you make dressing.

3Dressing: Mix all ingredients together in a container of choice. I like to use a mason jar. Especially because if you like less dressing, you may not use it all, and then you can save the extra for later.

4Assemble: Once the kale blend and meat has reached room temperature, combine them together in a bowl tossing with the dressing. As I mentioned, if you like less dressing you may not use all of it but you can save the rest for another use. Also, if you are not eating it right away, you may want to just dress the part you are eating and save the rest for later. This recipe is delicious on it's own or you can add some creamy avocado or your favorite starchy vegetable like roasted sweet potatoes.

Reviews: 0

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