1 pound sirloin steak
1 tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
ground cayenne pepper to taste
4 kaiser rolls, split
1/4 cup mayonnaise
1/2 cup refried beans
1 large avocado, thinly sliced
1 large tomato, sliced
2 cups shredded lettuce
crumbled cotija cheese (optional)
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.
(1) 15oz can Chick Peas
1 tsp Garlic Powder
½ tsp Cayenne Pepper
1 tsp Chili Powder
¼ tsp Cumin
½ tsp Salt
1 tsp Paprika
2 tbsp Olive Oil
Preheat oven to 400 degrees fahrenheit.
Rinse and drain chick peas throughly.
Lay them out to dry on a towel and gently pat them until they are completely dry.
In a bowl, mix all of the spices together; set aside.
Put the dried chick peas in a bowl and toss with olive oil.
Pour spice mixture over and toss until everything is coated.
Lay out on a baking sheet line with parchment, and bake for about 30-40 mins or until crispy and crunchy.
1/3 cup honey
2 teaspoons turmeric
1 teaspoon ground cumin
1/2 teaspoon minced garlic
1 tablespoon finely chopped cilantro
7-8 large chicken drumsticks
salt to season
Preheat oven to 400 degrees F.
In a bowl whisk together the honey, turmeric, cumin, garlic and cilantro. Lay the chicken out on a foil lined baking sheet. Pat the chicken dry with paper towels. Then use a pastry brush to spread out the honey turmeric mixture over the whole chicken drumstick. Repeat until all chicken has been coated. Season with salt.
Bake in the oven for 40 minutes covered. Remove chicken and brush with any remaining mixture and place back in the oven uncovered for 10 minutes. (Cooking times may vary)
1/2 cup basil
1/3 cup feta
1/2 lemon zest
1 tsp coconut flour
Grate the zucchini, salt, and drain for 10 minutes.
Squeeze the excess water out of the zucchini and pat dry with a paper towel.
Roughly chop the basil and mix with the zucchini, feta, lemon zest, salt, pepper, and cumin.
In a separate bowl, whisk together the egg and slowly add the flour.
Pour over the zucchini mix and combine.
Heat up so olive oil in a pan, and scoop the mixture onto the pan. Cook for a couple of minutes each side, until browned.