Beef and Broccoli

1/4 cup beef broth
1/4 cup tamari
2 tbsp Chinese cooking wine
2 tbsp arrowroot starch (or tapioca starch)
1/2 tsp ground ginger
4 cloves garlic, minced
1 tsp honey
1/2 tsp white pepper (or regular pepper)
pinch of crushed red pepper

2 lbs steak (rib eye, strip or sirloin), sliced against the grain
1 cup beef broth
2 tbsp coconut oil, divided
1 bunch broccoli, cut into small chunks

Combine sauce ingredients; divide in half. Combine half of sauce with steak and set aside. Combine other half of sauce with beef broth in a saucepan over medium-low heat; once shimmering, reduce heat to low to keep warm while you stir-fry steak. In a skillet warm 1 tbsp coconut oil over high heat until shimmering, 30 seconds. Add half of steak, and stir-fry until brown (2 minutes). Set aside and repeat with other half of steak and set aside. Reduce heat to medium-high and add broccoli and sauce to the pan. Simmer until broccoli is bright green, 1 minute; then add steak and juices. Stir-fry until sauce has thickened, 1 minute.

Garlic Roasted Broccoli

Garlic Roasted Broccoli 

2 heads of broccoli, cut into florets
3 tbsp melted coconut oil
5 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp lemon juice
Pinch of red pepper flakes (optional)

Preheat the oven to 400. In a large bowl, toss broccoli with melted coconut oil, salt, black pepper and garlic. Spread broccoli in a single layer on a rimmed baking sheet. Bake until florets are tender enough to pierce with a fork and edges are browning; 15 minutes. Turn once halfway through baking and add red pepper flakes, if using. After baking, squeeze lemon juice over broccoli before serving.

Chicken and Broccoli Casserole

Paleo Chicken and Broccoli Casserole
Recipe adapted from Quick & Easy Paleo Comfort Foods

2 tbsp olive oil
1 pound chicken breasts, skinless boneless diced
1 pound chicken thighs, skinless boneless diced
1 large yellow onion, diced
1 tbsp minced garlic, jarred
6 cups broccoli florets, fresh
5 cups cauliflower florets, fresh
1 cup unsweetened coconut milk
1 cup organic chicken broth
2 tsp garlic powder
2 tsp curry powder
1/2 tsp cayenne pepper
Salt and pepper to taste
1/2 tsp paprika

Preheat oven to 425. Heat oil in a large skillet. Brown and cook chicken for 5 minutes until no longer pink. drain and add to a rectangular baking dish. In same skillet, add onions and garlic; cook 5 minutes. Add broccoli and 1/2 inch water. Cook broccoli 5 minutes until tender. Meanwhile, in a large pan, add cauliflower, coconut milk and broth. Bring to boil, then reduce to medium and cover for 10 minutes until fork tender. Add drained broccoli mixture to dish with chicken. Transfer cauliflower mixture in batches to food processor; add spices to processor and pulse until no lumps remain. Pour over chicken and broccoli in batches. Top with paprika and bake for 10 minutes or until slightly browned and bubbling.