We just finished this sensational dinner and so I just had to share it with you all! Eye fillet steak cooked to perfection by my hubby, topped with mushrooms (they are hiding a bit in this photo) and sweet potato spiral crisps. It was served with a simple green salad on the side. The crunch of the sweet potato makes this a complete winner for either an ‘above average’ mid week dinner, or a great meal for entertaining!
This recipe serves 2.
- 2 eye fillets or steak of your choice
- 300g sliced mushrooms
- 1 onion
- 1 clove garlic
- 1 Tbspn olive oil
- 1 Tbspn vegetable stock concentrate
- 1 Tbspn coconut aminos or soy sauce (if you can have it)
- 1 med sweet potato
- 2 Tbspn coconut oil
- Fry onion and garlic in olive oil. Add mushrooms and vegetable stock and cook until the mushrooms are soft.
- Add coconut aminos/soy sauce and stir though.
Sweet potato crisps
- Create spirals from the sweet potato using a spirialiser. (see picture below)
- Toss in coconut oil.
- Spread out on lined baking tray and bake in the oven (180C/350F) for 25 mins or until they have turned crispy but not burnt. You may need to toss them around mid-bake so the edge bits don’t burn.
- Grill or panfry your steak to your liking whilst the sweet potatoes and mushrooms are cooking.
Place the steak on the plate, top with mushrooms and sweet potato crisps and serve with a green salad. YUM!
This is my spiraliser – you can buy on eBay or I got mine from local farmers markets.
Looking for an easy dinner?
Here is one of those meals that can easily be whipped up for a mid-week meal, but feels a bit more special. The challenge I’m finding on the auto-immune protocol (elimination diet) is variety. When a number of usual go-to ingredients are no longer go-to, it is a bit challenging! I have to say though, it is forcing me to be a bit more creative, and I am feeling better and even lost a few kg so that’s great.
For the chicken:
- Bring about 500ml of chicken stock (see recipe) to the boil.
- Place 2 chicken breasts in the stock, reduce temperature & simmer for 4-5mins. (Lid on)
- Turn stove off and leave the chicken in the stock with the lid on for about 15 mins.
- Remove and slice or shred the chicken.
For the mushrooms:
- Pour about 3 Tbsp olive oil in the pan. When hot fry 1 clove of grated garlic.
- Then add 300g chopped mushrooms (I used portabellos) + 1 tray of mixed gourmet mushrooms. Sautee. Add more oil and a little bit of chicken stock.
- Cook until soft. Season with salt.
For the salad:
- few handfuls of mixed salad leaves
- 1/2 cup basil leaves
- 1/4 cup coriander leaves
- 1/4 cup mint
- 1 cup watercress.
- 1/2 granny smith apple, chopped.
- 2 sweet potatoes roasted (see my tips here) in olive oil and salt.
- 1 avocado chopped
Toss all the ingredients in a bowl to serve.
Recipe serves 2-3 with enough for salad left-overs.
I not sure if I’m quite ready for Nigella to move over, but it was a little bit fun putting together this video for my friend Christine who wanted to come over to my place to learn how to roast sweet potatoes in coconut oil but couldn’t as one of her kids were sick. I said, “I should just video it and send it to you”, and so the seed was planted.
This is a pretty basic video – filmed and edited in iMovie by my 10 year old on my iPad. It’s probably a little bit long for what it is, but I hope you enjoy it!