Hi everyone! Today I have a fun recipe for you! But first, I wanted to share a little brain food nugget. If that's not your thing, feel free to scroll to the recipe - you won't hurt my feelings.
Last week I had the incredible opportunity to attend the Female Entrepreneur Empire Awaken conference. I initially signed up as a vendor to sell my delicious gluten free baking mixes, but the conference was so incredible I would have gone just for the experience of being there.
During the conference there was a LOT of focus on self-love. This was a bit surprising to me given that it was targeted toward female entrepreneurs. Surprising or not, it turns out this was really something I needed. I think most women probably struggle more in this area than they care to admit, even to themselves. Yep, my hand is up.
While I was mulling over this concept of self-love and its importance, I started to realize that one of the things making me the most miserable was my own negativity. I was negative about people, places, things and incidents, and it was weighing me down. One of the speakers at the conference, Kirk Duncan, suggested keeping a gratitude journal. At the end of each day, write down at least 7 things you are grateful for. Good call, Kirk.
Except ... doing it at night didn't quite feel right. I started doing it in the morning. First thing when I got to work, I took a few minutes to write things I was grateful for. At first this felt difficult, particularly when I fought traffic to get to my office, then I had to deal with the dishes left unwashed in the sink by my inconsiderate co-workers, and I had a pile of emails waiting for me, each containing its own emergency that somehow warrants my immediate attention.
Then it hit me: these don't have to be negative experiences. These are opportunities for gratitude. Instead of being upset by the emails, I can be grateful that I have a job that is flexible enough I can take time off pretty much whenever I want. Instead of being irritated by a messy break room, I can be grateful that I work in a place where I have access to a break room, allowing me to eat pretty much any healthy meal I want for lunch. Instead of being stressed out by other drivers, I can be grateful that I have a job to go to.
Self love from gratitude. I can't believe how much better I feel about everything, including myself. I was for sure internalizing my criticisms of others. By turning those into statements of gratitude, I'm also feeling less critical of myself.
Self love. It's so important. I'll be working on this moving forward.
What do you think? What are some negative experiences you can turn into gratitude? Let me know in the comments below!
And now, on to the recipe.
If you're anything like me, life is busy right now! We're coming up on the holidays, we're shopping, we're working, we're hitting the gym, and we're still trying to get a healthy meal on the table. Not an easy feat. So I need something quick and easy, but it's gotta be healthy, too. I recently started on a ketogenic journey, so today's recipe is going to have all the low-carb, high-fat goodness you can stand. If keto isn't your thing, I've got suggestions at the end for lower-fat deliciousness.
Keto-Friendly Beef Stroganoff
1-2 T. Olive or avocado oil
1/2 yellow or sweet onion, chopped
1-2 cloves garlic, minced (or use 1 T. minced garlic)
1 lb 80/20 ground beef*
4 oz (1/2 standard sized package) mushrooms, chopped
1/2 c. full fat sour cream*
1/2 c. heavy cream*
1 T. Dijon mustard
1 T. nutritional yeast
Salt, pepper and garlic powder to taste
2 T. arrowroot powder and water, optional if needed to thicken sauce
2-3 medium zucchini, spiralized or grated into shreds
Heat oil in a large pot over medium to medium-high heat. Add onion and garlic. Cook, stirring frequently, until soft and fragrant.
Add ground beef and break up with a spoon. Cook, stirring frequently, until meat is no longer pink. Season with salt, pepper and garlic powder to taste. Drain excess fat from beef, if desired. Add mushrooms and continue cooking until mushrooms are soft.
Reduce heat. Add sour cream and heavy cream to beef mixture (see below for a lower-fat option). Stir in mustard and nutritional yeast. Bring to a simmer, stirring frequently. If sauce is too thin, mix together arrowroot and cold water. Stir into sauce mixture to thicken. Serve immediately over zucchini noodles.
*For a lower fat version, consider the following substitutions:
80/20 ground beef - substitute lean ground beef or ground turkey
Sour cream - substitute plain Greek yogurt, fat free or low fat
Heavy cream - substitute half and half or almond milk (may result in thinner sauce)
Can be served over gluten free pasta or mashed potatoes if preferred.