When you have your own business and are an active parent of a very busy child, how do you find time to provide healthy meals for your family?
I have a few strategies for saving time AND being able to cook healthy, nutritious and delicious meals for my family.
My first tip, BATCH cook everything you make! You’re already cooking, might as well get more mileage out of your meals. If you’re not a fan of leftovers, maybe you can do a Jedi mind trick and tell yourself these are different because they’re “planned overs”.
My other tip, using a slow cooker or an Instapot often. These fajitas would be labor intensive if I didn’t choose to cook them with this method. Best part of all, less mess and a house that smelled amazing all afternoon!
Fajita Ingredients:
- 2.65 pounds beef chuck steak
- 1 teaspoon salt, or to taste
- ground black pepper
- 2 tablespoons ghee or grass-fed butter
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 14 ounces canned chopped tomatoes
- 2 tablespoons unsweetened tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoke paprika
- 1 teaspoon chili powder
Tortilla Ingredients:
- 1 cup almond flour
Suggested sides: sour cream, avocado, tomatoes, green pepper, shredded cheddar cheese, lime wedges and cilantro
Fajita Instructions:
Cut your beef into large chunks and season with salt and pepper. Place in a skillet or choose the “sear” function on your Instapot with half the ghee and brown your beef. Cook the beef in batches until you have browned all sides. Take the browned beef and place it aside for now.
Add the remaining ghee into your cooker. Sauté the onions for 5-8 minutes or until lightly browned. Add the garlic and cook for another minute. Then add the tomatoes and bring to a boil, scraping the browned bits from the bottom of the pan. Add your beef back into your cooker.
Next, add in all spices and seasonings and mix all ingredients together. Cover with a lid. Slow cook on high for 3-4 hours or on low for 6-8 hours.
When done, shred the beef with a fork or bear paws (another amazing kitchen gadget innovation). Serve with tortillas and sides of choice.
To store, refrigerate up to 5 days or freeze for up to 3 months.
Tortilla Instructions:
While the fajitas are cooking, prepare your delicious tortillas. The dough needs to set for approximately 1 hour, just FYI.
Combine all ingredients, apart from the ghee or grass-fed butter in a mixing bowl and mix together until processed. If the dough is too dry, add a few more tablespoons of water. Mix well with your hands to shape it into an oval. Let the dough rest in the refrigerator for up to 1 hour.
When ready, remove the dough from the fridge and cut it into 6 equal pieces. Place a piece of dough between 2 pieces of parchment paper and roll it out until very thin.
Grease a large pan with ghee and cook 1 tortilla at a time for 2 to 3 minutes on each side over medium heat until lightly browned. Don’t overcook them as they will become too crispy. Set aside
To store, refrigerate up to 1 week. You can reheat them in a dry pan if needed.
Recipe Makes: 8 servings
