Simple Korean Beef & Kale

Simple, tasty, recipes that don’t make you feel like garbage are staples in our house. Especially this time of year when we’d much rather spend more time outside than slave away in front of a hot stove. This recipe was inspired by a Pinterest find and was perfected over time after sharing it with family and testing different variations on Juan and Violet. It has less than 10 ingredients and we rarely have leftovers because it’s just that good.

You will need:

1 lb ground beef
3 cups fresh kale- chopped
3 cloves garlic
1 tsp. ground ginger or 2 tsp. fresh ginger
1/2 cup Coconut Aminos or Soy Sauce
2 Tbsp. Sesame Oil
1 Tbsp. Brown Sugar
Red Pepper Flakes to taste

Heat a skillet over medium-high heat. Add the ground beef and break it up into small pieces. Continue to cook the meat until a nice crisp starts to form. Add in your minced garlic but be careful not to burn it. You may need to adjust your heat. As your meat is browning, mix together the coconut aminos, ginger, sesame oil, brown sugar and red pepper flakes until the sugar is dissolved. Add your mixture to the meat and stir to incorporate. Add in your fresh kale, stirring occasionally until the kale is wilted and warmed through. Serve over white rice or cauliflower rice & top with green onion for a bright crunch.

Chef’s notes:

  • Even if you are not soy sensitive, I would recommend using coconut aminos to get the perfect blend of flavors.
  • You can add onion to the meat mixture for an additional level of flavor.
  • Take the time to brown your meat until it has nice, crunchy edges- thank me later.


An easy one pan meal

If you follow my Instagram, you probably saw my favorite one pan meal last week. It’s super easy and makes for an awesome weeknight meal. My husband and I have been super busy at work and we had a sick little boy last week so I prepped this bad boy the night before and popped it in the oven when I got home from work on Thursday and it did not disappoint.



I’m pretty loosey-goosey with this “recipe” because it’s one of those meals you make when you need to use up a little bit of this-and-that. Which is pretty often in our house. So here it is!

1 package of whole grain spaghetti or fettucine noodles (doesn’t have to be a full package, I use about half a box or whatever is left)

1 can of low sodium chicken broth

2 tablespoons (approx) of olive oil or avocado oil

Minced garlic & fresh herbs (if you don’t have fresh, garlic powder and some italian seasoning or a few dollops of pesto works great)

Salt & Pepper to taste

Whatever you have for fresh veggies (I typically throw in whatever I have left for tomatoes, bell peppers, mushrooms, spinach… feel free to experiment!)

Chicken (I usually reach for chicken breast or maybe you have some leftover chicken you can toss in from earlier in the week. I also like to keep Italian chicken sausage in the freezer which makes for a super easy addition to this meal, just chop it up and toss it in!)

Cheese (this can seriously be any kind of cheese.. I have used fresh mozzarella, provolone, havarti, parmesan and sometimes a combination if I’m trying to use something up)

The process: Put your dry pasta (I like whole grain fettuccine) in a glass 9×13 baking dish. Add your oil, minced garlic, fresh herbs and seasoning. Give it a toss with your hands so you can evenly distribute the oil on the pasta. Toss in your chopped vegetables and give it another little toss. Now you can add your chicken however you like. In my last run of this, I placed one big chicken breast right on top and seasoned it just like my pasta. Next, take your chicken broth and pour it over the whole dish, this is what will cook your pasta to perfection. I then place 4-5 slices of cheese over the dish (shredded works great if you have it but I used sliced havarti last time and sprinkled parmesan over top). Place foil over the top and pop it in the fridge to sit overnight. You don’t have to let it sit overnight but I recommend it if you plan on using fettuccine. When you get home from work, pop this in the oven with the foil on at 375 degrees for about an hour, it just depends on if you are using fully cooked meat or not. If you are, you can pull that bad boy out of the oven as soon as it’s bubbly and the pasta is tender.


If you are the type that likes to follow recipes word-for-word, maybe this isn’t the recipe for you.. But if you are like me and often fly by the seat of your pants when it comes to dinner time, give this a try!  Feel free to be creative and incorporate things you know your family likes! My husband loves pesto so this is an easy one to turn into a delicious pesto chicken bake and I never have to boil any pasta!

I hope you try out this fun recipe this week and if you do, please share your masterpiece!