Some days when I have to whip up a meal from the random ingredients at hand it feels like I am on the British Ready Steady Cook show (to be honest I sometimes in my mind pretend I am on it!). They had a similar show in Finland and I used to love to watch it. In the show two chefs competing with each other create delicious and inventive meals from a bagful of random ingredients. They don't know before hand what ingredients they get and they have a very limited time to complete the task. What fascinated me about the show was how these chefs were able to come up with delicious meals in such a short time without any recipes or previous planning from a bagful of random ingredients they had no say over. There was usually also a limit how much the ingredients could cost (not much at all). Those chefs are my heroes especially as I have never been a much of a recipe follower.I felt like a chef from that show today as I had to prepare lunch quickly to starving family members from the ingredients I had at hand. This is what I had:
1 lb ground beef (organic from Rainbow Ranch Farms)
1 carrot
1 zucchini
a handful of crimini mushrooms
an avocado
coconut wraps (you could also use other tortillas you have, big lettuce leaves, collard leaves or for instance these plantain wraps)
fermented ginger carrots (you could replace this with sauerkraut or just leave out)
lettuce (I picked some from our container garden!)
cucumber (diced)
I also had spices, coconut oil etc. basic ingredients of course (I used garlic powder, oregano and salt).
I put the ground beef on a cast iron pan with some coconut oil on medium heat mixing and chopping it and turning it over every now and then. In the same time grated the carrot and zucchini and chopped mushrooms in small pieces. I tossed them in the frying pan as well. I added some salt, oregano and garlic powder.
The I ran out to get the lettuce and fresh oregano, chopped them and diced the cucumber and avocado.
When the meat and vegetables were cooked I piled all ingredients on coconut wraps and rolled them. Note: Don't cook the fermented carrots to preserve the probiotics.
Alternatively, if you don't have any wraps or leaves to use, you could just mix it all up to a salad and add homemade coconut kefir from your fridge (or olive oil and balsamic vinegar) for a dressing.
Ready, steady, eat!
PS. You could prepare all the ingredients and pack them in your backpack to go and roll the wraps while you are hiking, running errands, at the beach or park.
Have you already taken part in my giveaway that will end in a couple of days?
This recipe has been published on Autoimmune Paleo Recipe Roundtable in Phoenix Helix Blog.
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