Lubee: Lebanese Green Beans And Beef

This Middle Eastern dish from my girlfriend, Liz‘ newest Cookbook, The Ultimate Syrian Sunday Dinner, makes for such a perfect freezer-friendly comforting dish. On cold Fall and Winter nights, I want something simple, flavorful, and hearty and this dish is just that! One-pan and limited ingredients… it just doesn’t get any better than this!

Lubee: Lebanese Green Beans and Beef | Lexi's Clean Kitchen

When my good friend Liz, from the food blog The Lemon Bowl, published a Food From Our Ancestors eCookbook series featuring home-style Italian family recipes, I knew I was going to be in LOVE. Her series of 4 e-books has recipes like Shrimp Scampi and Eggplant Parmesan, authentic Mexican Posole Rojo and Enchiladas Verdes, homemade Jewish Challah Bread and Beef Brisket and SO many awesome recipes from her newest book, the Ultimate Syrian Sunday Dinner Cookbook!

Syrian Cookbook Cover

This dish is featured in the Syrian Cookbook edition and will definitely not disappoint. Tender beef stewed over low heat with sweet tomatoes, cinnamon, and green beans all served over cauliflower rice with parsley and an optional dollop of yogurt… count us IN! We loved this dinner!

Make this on a Sunday for meal prep and enjoy the leftovers all week long! This dish is also very freezer friendly. Feel free to make a big batch and freeze the leftovers for an easily re-heatable dinner for those busy days when just don’t have time to cook!

Lubee: Lebanese Green Beans and Beef | Lexi's Clean Kitchen

Lubee Lebanese Green Beans And Beef

Prep Time 15 minutes Cook Time 2 hours Total Time 2:15 Serves 4

Ingredients

  • 2 tablespoons clarified butter
  • 1 pound chuck roast, cut into bite-sized pieces
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 medium onion, diced
  • 32 ounces tomato sauce
  • 1 tablespoon cinnamon
  • 1 pound green beans, trimmed and cut in 2-inch pieces, fresh or frozen
  • minced parsley to garnish
  • rice pilaf and plain yogurt to serve

Directions

1.Heat clarified butter over medium-high heat in a large stockpot.
2.Sprinkle beef cubes evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Add beef and onions to the pan and cook until meat begins to brown and onions start to become translucent, about 8-10 minutes, stirring frequently.
3.Sprinkle in remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and cinnamon. Add tomatoes to the pot and bring mixture to a boil. Reduce heat to low and simmer for two hours or longer. (You’ll know the dish is ready when the beef is tender.)
4.Once the meat is tender, add green beans to the pot. Bring to a boil then reduce heat to low. Simmer until beans are tender, about 45 minutes.
5.Serve over rice pilaf and a dollop of plain yogurt. Garnish with fresh parsley.

Recipe Notes

*Try this in the slow cooker! In a medium skillet, sear the beef over medium-high heat until brown on all sides. Place beef in the crockpot with the rest of the ingredients. Cook on low for 8 hours. Taste and adjust seasoning as desired.

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

The Ultimate Bundle Cover

You’re going to absolutely love this collection. You can now learn more and buy all four editions of the Food From Our Ancestors eCookbook series for just $12.99 HERE!

Lexi’s Weekly Dinner Plan Week 1 (2017)

2017 is here, 2017 is here! Wow, 2016 simply flew by. If you’re like me, and you have committed to kickstarting your year off right, join me on eating right through my 2016 Weekly Dinner Plans. We’ll keep ourselves accountable together on social media! 

Here you have it! One month of meals to start your year off on the right track and build good routines. My meal plans last year were such a hit, that I took your feedback and refined them for 2017.

What you’ll see this year? More detailed shopping lists, a weekly dinner plan from my website and from my cookbook- both equipped with shopping lists! I’ll share them on Saturday or Sunday morning super early, so you can shop and prep for your week ahead! 

These weekly plans are designed to give you a well-rounded week of meals that will (ideally) have leftovers for lunches and help you eat healthy and clean, while also delicious. 

 

Lexi's Weekly Dinner Plan 2017 (Week 1)

 

Monday: Spaghetti Squash Alfredo with Chicken and Caramelized Onions  (Whole30 Approved)

Tuesday: Leftovers

Wednesday: Eggplant Rollatini

Thursday: Tequila Lime Shrimp over cauliflower rice/regular rice/or served with veggies

Friday: Taco Salads (Whole30 Approved)

Saturday: Dinner Out or Take Out

Sunday: Game Day White Chicken Chili (Whole30 Approved)

Download your printable shopping list here!


 Option: Swap these meals above for a meal (or meals) from the Lexi’s Clean Kitchen Cookbook!

Lexi's Weekly Dinner Plan 2017 (Week 1)Monday: Slow Cooker Spicy Chicken Tortilla Soup (page 122, Whole30 Approved)

Tuesday: Leftovers 

Wednesday: Thai BBQ Salmon (page 188, Whole30 Approved)

Thursday: Breakfast for Dinner- Shakshuka (page 64, Whole30 Approved)

Friday:  Dinner Out or Take Out

Saturday: Nanny’s Potted Chicken (page 160, Whole30 Approved)

Sunday: Leftovers

Download your printable shopping list here or grab your copy for under $15 here!

As always, you can mix up the days you eat these on depending on what you are in the mood for, how busy you are, and so on!

Happy Cooking!

Lexi

Week 1 | Week 2 | Week 3 | Week 4

Broccoli Rabe and Sausage Pasta

This Broccoli Rabe and Sausage Pasta is the perfect light Italian-style dish that comes together in no time! 

Broccoli Rabe and Sausage Pasta

When I received Ali’s newest cookbook, Inspiralize Everything, in the mail, I was immediately so excited. Ali has created an awesome online resource for all things spiralized, she has her first cookbook which was fabulous, so I knew I would just love her second book! 

Broccoli Rabe and Sausage Pasta

This book is beyond gorgeous and packed with so many recipes all categorized by various vegetables. I can’t wait to make the Turkey, Spinach, and Hummus Roll Ups as a snack, and the Winter Lasagna with Butternut Squash, to name a few!

Broccoli Rabe and Sausage Pasta

I have been eying the Broccoli Rabe and Sausage Parsnip pasta, but I had summer squash from the farm leftover, so I decided to spiralize it and sub that in, and man was it delicious! I love light Italian meals that are flavorful but not super heavy!

Broccoli Rabe and Sausage Pasta

Broccoli Rabe and Sausage Parsnip Pasta
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 bunch broccoli rabe
  2. 2 hot Italian sausage links, casings removed
  3. ½ teaspoon dried oregano
  4. 2 parsnips, peeled, spiralized with blade d, noodles trimmed
  5. 2 garlic cloves, minced
  6. ¼ teaspoon red pepper flakes
  7. Salt and pepper
  8. ½ cup low-sodium chicken broth
  9. ½ cup grated Parmesan cheese
  10. 1 tablespoon chopped fresh parsley
Instructions
  1. Rinse the broccoli rabe and pat dry. Cut off most of the stems (the thickest parts). Using a vegetable peeler, pull some skin off the stems, and continue to until you hit the leaves. Chop into 1-inch pieces and set aside.
  2. Place a large skillet over medium heat. When water flicked onto the skillet sizzles, add the sausage and oregano and cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Using tongs or a slotted spoon, transfer the sausage to a plate.
  3. Immediately add the broccoli rabe, parsnip noodles, garlic, and red pepper flakes to the skillet. Season with salt and black pepper, then add the broth. Cook until the broth has reduced and the parsnip noodles are al dente, about 5 minutes.
  4. Return the sausage to the skillet, add the cheese, and stir to combine. Remove from the heat and toss the ingredients to combine fully.
  5. Divide among four plates, garnish with the parsley, and serve.
Notes
  1. 1. I used 1 large summer squash instead of parsnips, so I omitted the chicken broth step!
  2. 2. If you don’t like the bitterness of broccoli rabe, try parboiling it after trimming. Bring a large pot filled halfway with water to a boil, add the broccoli rabe, cook for 3 minutes, then transfer to a bowl of ice water. Otherwise, broccolini or plain broccoli are great choices with similar textures.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Broccoli Rabe and Sausage PastaI highly recommend you picking up a copy of this fabulous cookbook if you love your spiralizer as much as I do!

Happy cooking!

Broccoli Rabe and Sausage Parsnip Pasta

Prep Time 15 min Cook Time 15 min Total Time 0:30

Ingredients

  • 1 bunch broccoli rabe
  • 2 hot Italian sausage links, casings removed
  • 1/2 teaspoon dried oregano
  • 2 parsnips, peeled, spiralized with blade d, noodles trimmed
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley

Directions

  • Rinse the broccoli rabe and pat dry. Cut off most of the stems (the thickest parts). Using a vegetable peeler, pull some skin off the stems, and continue to until you hit the leaves. Chop into 1-inch pieces and set aside.
  • Place a large skillet over medium heat. When water flicked onto the skillet sizzles, add the sausage and oregano and cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Using tongs or a slotted spoon, transfer the sausage to a plate.
  • Immediately add the broccoli rabe, parsnip noodles, garlic, and red pepper flakes to the skillet. Season with salt and black pepper, then add the broth. Cook until the broth has reduced and the parsnip noodles are al dente, about 5 minutes.
  • Return the sausage to the skillet, add the cheese, and stir to combine. Remove from the heat and toss the ingredients to combine fully.
  • Divide among four plates, garnish with the parsley, and serve.
  • Recipe Notes

  • 1. I used 1 large summer squash instead of parsnips, so I omitted the chicken broth step!
  • 2. If you don’t like the bitterness of broccoli rabe, try parboiling it after trimming. Bring a large pot filled halfway with water to a boil, add the broccoli rabe, cook for 3 minutes, then transfer to a bowl of ice water. Otherwise, broccolini or plain broccoli are great choices with similar textures.
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Best of Paleo Recipes 2015 eBook

    Best Paleo Recipes 2015 eBook

    If you follow me on social media, you’ve likely seen me posting about the release of the Best Paleo Recipes of 2015 eBook that released last week. This year’s book is truly an incredible resource. It features recipes from over 30 of the top names in the Paleo community, and so many that I’m lucky to call friends! This years group of contributors includes names like Juli Bauer, Danielle Walker, Mark Sisson, Vanessa Barajas, Caroline Potter, Russ Crandall, Brittany Angell, and so many more. With nearly 500 pages of recipes, this book has something for everyone, and every occasion.

    The Details:

    192 recipes 

    Over 30 never-before-seen, exclusive recipes

    Contributions from 32 of the top Paleo Authors and bloggers

    Instant-download, interactive PDF and tons of shortcuts for easy use 

    What Bloggers & Authors?

    Nearly 500 pages of talent brought to you by these amazing authors and bloggers!Best Paleo Recipes 2015 eBook

    Recipes I can’t wait to make?

    For starters,  these four are high on my list!

    Best Paleo Recipes 2015 eBook

    The really cool thing about this eBook is that it’s totally a portable format and mobile-friendly. Download a copy to your phone, a copy to your tablet, and a copy to your home computer. Need a dinner idea in a hurry? Browse the table of contents to view all of the recipes quickly and easily. Because it’s an interactive PDF document, getting around the eBook is just like getting around a website. A couple clicks takes you where you want to go in the eBook.

    What I contributed?

    Best Paleo Recipes 2015 eBook

    Get more information about this AMAZING resource and buy it here for only $29.95!


     

    Best Paleo Recipes 2015 eBook


     

    Pumpkin Bread from Clean Eating With A Dirty Mind Cookbook

    You guys!!!! Have you seen Vanessa from Clean Eating With A Dirty Mind‘s newest cookbook? It is filled with decadent, delicious, mouthwatering paleo-friendly treats (there’s some savory in there, too)! I was so excited to flip through this gorgeous book. The photos are stunning and the recipes are even more delicious.

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    Just check out those donuts on the cover!

    Chocolate Cupcakes

    Cookie Dough Fudge 2

    Vanessa’s book is packed with recipes for everyone to enjoy. Fudge, cookies, cheesecake, french macaroons, frosting tutorials, ice cream recipes, and MORE. This recipe has all of the goodies for every occasion EVER. I love it.

    Sea Salt and Honey Ice Cream_

     


    I made the Pumpkin Bread on page 130, added some chocolate chips, and BOOM. It was insane. Mike took the rest to his coworkers and they loved it, too!

    PUMPKINBREAD_CEWADM

    Pumpkin Bread
    Write a review
    Print
    Prep Time
    10 min
    Cook Time
    1 hr 15 min
    Total Time
    1 hr 25 min
    Prep Time
    10 min
    Cook Time
    1 hr 15 min
    Total Time
    1 hr 25 min
    Ingredients
    1. 1 cup blanched almond flour
    2. 1/4 cup coconut flour
    3. 1 teaspoon cinnamon
    4. 1/2 teaspoon baking soda
    5. 1/2 teaspoon fine sea salt
    6. 1/2 teaspoon pumpkin pie spice
    7. 1/4 teaspoon cloves
    8. 1 cup coconut sugar
    9. 1/2 cup canned pumpkin puree
    10. 1/3 cup melted coconut oil
    11. 3 tablespoons canned full-fat coconut milk
    12. 1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
    13. 4 large eggs
    Instructions
    1. Adjust an oven rack to the middle position and preheat the oven to 325°. Line the bottom of a 9 by 5-inch glass loaf pan with parchment paper; set aside.
    2. Combine the flours, cinnamon, baking soda, salt, pumpkin pie spice, cloves, and coconut sugar in the bowl of a food processor. Pulse 10 times or until mixed. Then add the pumpkin puree, coconut oil, coconut milk, vanilla bean seeds or extract, and eggs and process for 30 seconds or until combined. Scrape down the sides and process again if needed.
    3. Use a rubber spatula to transfer the mixture to the parchment-line loaf pan. Bake for 70-75 minutes or until a toothpick inserted into the center comes out clean. Let cook in the pan for 15 minutes, then use a knife to loosen the bread from the sides of the pan. Remove the loaf from the pan by lifting the parchment paper. Let cool completely before slicing and serving
    Notes
    1. Glass and metal pans bake at different temperatures. If you only have metal, try reducing baking time to 45-50 minutes.
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

     

    PUMPKINBREAD_CEWADM2

    You can buy Clean Eating with A Dirty Mind in stores or on Amazon HERE!

     

    Pumpkin Bread

    Prep Time 10 min Cook Time 1 hr 15 min Total Time 1:25

    Ingredients

    Directions

  • Adjust an oven rack to the middle position and preheat the oven to 325°. Line the bottom of a 9 by 5-inch glass loaf pan with parchment paper; set aside.
  • Combine the flours, cinnamon, baking soda, salt, pumpkin pie spice, cloves, and coconut sugar in the bowl of a food processor. Pulse 10 times or until mixed. Then add the pumpkin puree, coconut oil, coconut milk, vanilla bean seeds or extract, and eggs and process for 30 seconds or until combined. Scrape down the sides and process again if needed.
  • Use a rubber spatula to transfer the mixture to the parchment-line loaf pan. Bake for 70-75 minutes or until a toothpick inserted into the center comes out clean. Let cook in the pan for 15 minutes, then use a knife to loosen the bread from the sides of the pan. Remove the loaf from the pan by lifting the parchment paper. Let cool completely before slicing and serving
  • Recipe Notes

  • Glass and metal pans bake at different temperatures. If you only have metal, try reducing baking time to 45-50 minutes.
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Paleo Takeout Cookbook Review

    Russ Crandall, blogger behind The Domestic Man and author of his other book, Ancestral Table, created his new cookbook, Paleo Takeout, to give everyone their favorite take-out foods– without all the junk. Genius? Yes! We all love the occasional (or not-so-occasional take-out), and Russ has made it so we can enjoy ALL of those eats without any of the guilt. Paleo Takeout includes more than 150 recipes for Japanese, Chinese, Korean, Southeast Asian, and American takeout staples. These recipes are authentic, delicious, and easy enough to throw together on a busy weeknight. 

    ptocover

    I was SO excited flipping through Russ’ new cookbook, Paleo Takeout. Not only are the photos beautiful, but they make me STARVING. I want to jump into the book and eat everything!

    Trust me, your family will thank you!

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    The book is broken down into chapters by cuisine. How amazing do each of these recipes look? 

    ptopreview4

     

    Also included in the book are tons of resources on the Paleo Diet, a page on gray-area foods (like white rice and white potatoes), essential tools and essential techniques- all to help you navigate and use the book successfully in your day-to-day life!

    I decided to make the General Tso’s Chicken because WHEN was the last time I’ve had that? Years upon years is the correct answer.  This recipe did not disappoint. It was spot on and delicious! I love that Russ includes notes in the book suggesting other veggies and things to pair the dish with.

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    So. SO. Good!

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    A little list of recipes I cannot wait to make next:

    Umami Sauce

    Gyros

    Chicken Tikka Masala

    Pad See Ew

    Tom Kha Gai

    Chicken Teriyaki

    Gyoza Bites

    Shrimp with Lobster Sauce

    Bam Bam Shrimp

    Egg Drop Soup

    and MORE!

    buynowYou can buy Russ’ book on Amazon here

    But first… Enter to win a copy! Simply comment below to enter.