It’s all about the mustard

July 5th, 2014 will be a day I will always remember, the first time I added mustard as a topping on my meal. I heard a rumor that mustard was a staple in contest prep! It is 0 cals and has no added sugar and gives your food a little bit of life!

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The above meal wasn’t too bad on it’s own, it was beef and broccoli and cabbage. So, at least this one had a little fat for flavour. But this one act of squirting mustard on this dish changed my life, my prep and the coming weeks.

Now, as I go through my pictures (yes, I take a lot of pictures of my food!) I am seeing a common theme…

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I normally just use French’s Classic Yellow Mustard but I have since found a new one, that doesn’t have added sugar! Watch out, not all mustards are created equal, most of them have added sugar so check your labels before buying!

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Beef and Sweet Potato Tagine

This recipe comes from Quinoa 365 – The Everyday Superfood.

It is supposed to be “served on a bed of quinoa” but I am making just the Tagine to put in the fridge for meals for my boys for the week!

Recipe –

  • 1 Tbsp Olive Oil                                               
  • 1 cup finely chopped onion                           
  • 2 tsp minced fresh ginger                              
  • 2 lb diced stewing beef                                  
  • 2 1/2 cup canned tomatoes, with liquid       
  • 1/2 cup water        
  • 1 tsp ground cumin    
  • 1 tsp ground coriander    
  • 1 tsp paprika       
  • 1 cinnamon stick          
  • 1 1/4 cup peeled and diced sweet potatoes
  • 1 1/2 cup pitted, chopped dates

Preheat a large saucepan over medium heat. Add the olive oil and saute the onion until softened and opaque, about 4 minutes. Add the ginger and beef chunks and brown the meat thoroughly.

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Add the tomatoes, water, cumin, coriander, paprika and cinnamon stick. Bring to a boil.

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Add the sweet potatoes and cook uncovered for 12 to 15 minutes, until the sweet potatoes are slightly tender.

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Reduce the heat and add the chopped dates to the mixture. Continue to simmer uncovered for 5 minutes. And voila!

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I think the next time that I make it, I am going to do it in the slow cooker! This would make a great slow cooker recipe. Serve over quinoa, rice, or even with pasta. Enjoy!