(serves 4)

By keeping the meat portion less than 20%, and by using grass-fed beef, you end up with an alkaline meal that is rich in Omega-3.  Using coconut oil to cook with is an incredible healthy choice with a story all of it’s own.  Finally, by using brown rice pasta (gluten-free) and adding fresh vegetables that are not cooked for too long, you end up with a meal that feeds the body and pleases the soul!

You will need:

4 servings brown rice spiral pasta

100% pure olive oil

1 lb organic, grass-fed sirloin steak

1 sweet onion, chopped

2 medium tomatoes, chopped

coconut oil

sea salt/fresh ground pepper

freshly chopped (or dried) oregano, basil, marjoram, parsley

1 cucumber, sliced into 1/2 inch slices, then halved

1 green bell pepper, cut into strips

15-20 sugar snap peas

1.  Cook brown rice pasta according to instruction on packages.  When fully cooked, strain and toss with 2 tbsp olive oil.  Set aside.

2.  Meanwhile, heat 1 tbsp coconut oil, then pan-fry the beef on both sides until meat is rare.  Season with sea salt and freshly ground pepper while cooking.  Remove from heat, let rest for a few minutes, then cut into 1/2 inch strips. While meat is resting, add one more tbsp coconut oil to the hot pan and saute the diced onion.

3.  When onions start to soften, add the diced tomatoes.  Cook for 2-3 minutes, tossing often.

4.  Add the beef strips, toss often for one minute.

4.  Add pasta and herbs, toss several times for 1 minute, then add the cucumber, bell pepper, and sugar snap peas.  Immediately remove from heat, serve.