Korean Beef Bowl

INGREDIENTS

• 1 shallot, diced
• 2 inches fresh ginger, peeled and grated on a microplane
• 1 tablespoon toasted sesame oil
• 2 pounds ground beef
• 1 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 cup soy sauce
• 2 tbsp fish sauce
• 4 cups cauliflower rice or any kind of rice
• 6 cups greens of choice (chopped romaine, arugula, spinach)

OPTIONAL SAUCE:

• 1/4 cup mayo
• 1 tbsp hot sauce (adjust to taste)

INSTRUCTIONS

• Start by preparing rice to have it ready. If serving with cauliflower rice, wait until the beef is almost done as it only takes a few minutes to cook.
• Dice shallot and grate ginger to have it ready.
• Heat a large skillet over medium-high heat and add sesame oil. Once hot, add in ground beef. Break the beef up into small bits.
• Add the shallot, ginger, red pepper, garlic powder, onion powder and salt and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes.
• Add the soy sauce and fish sauce and cook for another 3-4 minutes.
• If you are making the optional sauce, mix the mayo and hot sauce in a small bowl. 
• Serve beef in a bowl over a bed of greens with rice or cauliflower rice. Top with optional sauce and enjoy.

Lemon Parsley Baked Cod

Ingredients

• 3 tablespoons lemon juice
• 3 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon paprika
• 1/2 cup panko bread crumbs 
• 4 cod fillets (6 ounces each)
• 2 tablespoons minced fresh parsley
• 2 teaspoons grated lemon zest

Directions

• 1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix bread crumbs and seasonings. Dip fillets (not too cold or butter will harden) in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
• 2. Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.