Steak and Avocado Lettuce Wraps & No-Bake Chocolate Pomegranate Tart

Steak and Avocado Lettuce Wraps

Ingredients

1 lb. Beef Sirloin Steak, diced* OR protein of choice
1 Large Head of Lettuce, Such as Butter* OR Romaine*
2 Medium Avocado*
1/2 Old Dutch Salsa*
1/2 Tsp Kosher Salt
1/2 Tsp. black pepper
1 Tbsp. Coriander Seed
1 Tsp Garlic Powder
1 Tbsp. Coconut Oil
1 large Onion Finely Chopped
4 Tbsp. Cilantro Finely Chopped
1/2 cup Tomatoes Chopped 

Instructions

Wash, dry, and separate the leaves of 1 large head of butter lettuce.

Dice your choice of protein. In a pan, heat coconut oil over medium-low heat and add the spices to the oil. Slightly 'toast' the spices, until aromatic. Increase the heat to medium-high, and without burning the spices, add the diced protein. Sauté for 6 minutes, until the protein is warm.

In a small bowl, mash the flesh of two avocados with a fork until just creamy or dice. Add salt, and lime juice to taste if desired. Spread avocado into each piece of lettuce. Equally, distribute protein onto the lettuce wraps and top with your favorite salsa to taste. Fold like a taco and enjoy!

Use any favourite toppings like chopped tomatoes, diced onions, and cilantro!

 *In flyer October 24-30, 2021
Recipe and photo credit: Trifecta Nutrition

No-Bake Chocolate Pomegranate Tart (Gluten-Free, Paleo + Vegan)

For the crust

2 cups Blanched Almond Powder
1/4 cup Cocoa Powder*
1/3 cup Coconut Oil, melted
2 Tbsp. Pure Maple Syrup
Pinch of Sea Salt

For the filling

1/2 cup Canned Full Fat Coconut Milk
1/4 cup Pure Pomegranate Juice
8 oz. Dark Chocolate, finely chopped
1/2 to 1 cup Pomegranate Seeds*

Instructions

Lightly grease an 8-inch tart pan with a removable bottom with coconut oil.

In a bowl, combine all the ingredients for the crust and stir together until fully combined. Press evenly along the bottom and up the sides of the prepared tart pan. Place in the refrigerator while you prepare the filling.

Place the chocolate in a large bowl. In a small saucepan bring coconut milk and pomegranate juice just to a boil. Pour hot coconut milk mixture over chocolate and let it stand for 1 minute, then whisk until smooth and creamy. Pour the filling into the prepared crust.

Garnish the top with pomegranate seeds.

Place tart in the refrigerator to set and cool completely, about 1 to 2 hours. Slice and serve.

Store all leftovers in an airtight container in the refrigerator

*In flyer October 24-30, 2021
Recipe and photo credit: Bakerita