BARBACOA BOWLS MEAL PREP May 10 Written By Eleanor Debel https://www.youtube.com/shorts/kMSLTWqh04U PrintBARBACOA MEAL PREP Yield 4-6Prep time20 MinCook time1 H & 15 MInactive time1 HourTotal time2 H & 35 M Ingredients Shredded Beef:1-2 lbs beef chuck, cut into roughly 2 inch cubes 3 Tbsp seasoning blend of choice 1 onion, cut into quarters1 bay leaf1 cinnamon stick 4 cups beef stock High Protein Vegetable Bean Salad:1 can pinto beans, drained and rinsed1 can cannellini beans, drained and rinsed 1 can sweet corn, drained and rinsed 1 red bell pepper, finely diced ½ cucumber, finely chopped 1 lemon, juiced 2 Tbsp Olive oilSalt and pepper to taste High protein Cilantro Lime Dressing:½ bunch cilantro, leaves and stems ½ jalapeno ⅓ cup low fat greek yogurt 1 lime, juiced ½ tsp salt 2 Tbsp water InstructionsHeat a large cast iron skillet over medium high heat until nearly smoking. Season the cubed beef evenly over every side. Sear the beef in batches, making sure to not crowd the pan and to brown every side of the beef cubes for maximum flavor. Transfer the seared beef to a pressure cooker and add in the quartered onion, bay leaf, cinnamon stick and beef stock. Pressure cook on high for 1 hour, until the beef is super tender and shreds very easily. Remove the beef once cooked and reserve some of the cooking liquid for serving. While the beef cooks make the salad and dressing: In a medium sized bowl toss together the drained beans, corn, bell pepper, cucumber, lemon juice and olive oil. Season with salt and pepper and taste to adjust if necessary. Set aside. In a blender add the fresh cilantro, jalapeno, yogurt, lime juice, salt and water and blend on high until smooth. Set aside. To assemble: Place a portion of beef over cooked rice, drizzle with the cooking liquid from the beef, pile bean salad on top and then drizzle everything with cilantro lime dressing. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meathealthymeal prep Eleanor Debel
BARBACOA BOWLS MEAL PREP May 10 Written By Eleanor Debel https://www.youtube.com/shorts/kMSLTWqh04U PrintBARBACOA MEAL PREP Yield 4-6Prep time20 MinCook time1 H & 15 MInactive time1 HourTotal time2 H & 35 M Ingredients Shredded Beef:1-2 lbs beef chuck, cut into roughly 2 inch cubes 3 Tbsp seasoning blend of choice 1 onion, cut into quarters1 bay leaf1 cinnamon stick 4 cups beef stock High Protein Vegetable Bean Salad:1 can pinto beans, drained and rinsed1 can cannellini beans, drained and rinsed 1 can sweet corn, drained and rinsed 1 red bell pepper, finely diced ½ cucumber, finely chopped 1 lemon, juiced 2 Tbsp Olive oilSalt and pepper to taste High protein Cilantro Lime Dressing:½ bunch cilantro, leaves and stems ½ jalapeno ⅓ cup low fat greek yogurt 1 lime, juiced ½ tsp salt 2 Tbsp water InstructionsHeat a large cast iron skillet over medium high heat until nearly smoking. Season the cubed beef evenly over every side. Sear the beef in batches, making sure to not crowd the pan and to brown every side of the beef cubes for maximum flavor. Transfer the seared beef to a pressure cooker and add in the quartered onion, bay leaf, cinnamon stick and beef stock. Pressure cook on high for 1 hour, until the beef is super tender and shreds very easily. Remove the beef once cooked and reserve some of the cooking liquid for serving. While the beef cooks make the salad and dressing: In a medium sized bowl toss together the drained beans, corn, bell pepper, cucumber, lemon juice and olive oil. Season with salt and pepper and taste to adjust if necessary. Set aside. In a blender add the fresh cilantro, jalapeno, yogurt, lime juice, salt and water and blend on high until smooth. Set aside. To assemble: Place a portion of beef over cooked rice, drizzle with the cooking liquid from the beef, pile bean salad on top and then drizzle everything with cilantro lime dressing. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meathealthymeal prep Eleanor Debel
