Breakfast for the girls today was hard boiled eggs, an apple and some banana chips. Lunch was leftover Turkey/Cauli Grain-Free Tostadas for all of us. For dinner I really wanted a sandwich so I figured that the Vietnamese version of one would be a good idea. I made low carb protein buns and filled them with delicious strips of beef that I marinated. It was awesome! The buns held up great too. I served it with some simple turnip chips.
Paleo Banh Mi
6 pastured eggs, separated
1/2 cup unflavored grass-fed protein powder
1/4 tsp onion powder
1/4 tsp sea salt
Preheat oven to 325 degrees F. Separate the yolks and whites and beat the whites until very stiff peaks form. In the separate bowl, whisk the yolks (after you’ve beaten the whites). Gently fold the protein and onion powder into the whites. Slowly fold the reserved yolks into the egg white mixture. Place 8 mounds onto a parchment lined baking sheet. Bake for 20 minutes.
2 lbs grass-fed top round steak
2 tbsp sesame oil
2 tbsp coconut aminos
2 tbsp avocado oil
1 tbsp ground lemongrass
1 tsp ginger
1/2 tsp granulated garlic
1/4 tsp sea salt
Combine the marinade ingredients, then pour over the meat and marinate for at least 2 hours. Take the steak out 1 hour prior to grilling to let it come to room temp. Grill over medium high heat for 6-8 minutes per side (depending on thickness). Let it rest for 10 minutes, slice thinly against the grain.
Toppings: Sliced jalapenos, cilantro, pickled carrots, grass-fed butter, paleo mayo
Assembly: Smear butter or paleo mayo on both sides of your bun sandwich. Place the meat on one side, top with sliced jalapenos, cilantro and pickled carrots (I couldn’t find any for this time, but I’m on the hunt) Devour!
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