Are you on the ‘Making a Murderer’ train yet? I swear it’s the only thing people are talking about at my gym right now. There’s no chance of entering a conversation that doesn’t utter the words “Steven Avery.” Luckily, I’m on the train so I have something to connect with people about. Sad, but true.
Let’s talk about this. Because this sh*t is so confusing. So SPOILER ALERT if you haven’t seen the whole season yet, turn away. Honestly, after I finished the season, I started looking up Buzzfeed articles and reading about other suspects. You finish the season and you’re just not satisfied. There’s just no way to feel 100% about him killing anyone. WHO TO BELIEVE. It felt like so many pieces were left out the entire time.
And then you’re left there, on the couch, wondering how many other people are in jail for a crime they didn’t commit. That’s a frightening thought.
You know what I hated the most during all 10 episodes? The prosecutor. His voice is one of the creepiest voices I’ve ever heard. On more than one occasion, I mentioned to my fiancé that he is totally molester. No doubt in my mind. And BOOM, he gets fired for sending gross text messages to a minor that was from a domestic abuse case he was working on. How gross is he? How can you trust someone like that? Ew. He’s so gross.
This has become a really intense blog post. I tend to not talk about things that upset people. Like religion or politics. I leave that sh*t alone. But I still upset people by cussing. Can’t win it all. But ‘Making a Murderer’ has to be talked about it. Do you think he did it? Let’s chat this over.
Before we chat, make sure to check out my two brand new, never before seen recipes that are in the Best of Paleo 2015 Ebook?! I made you guys Butternut Squash Tom Kha Gai Soup AND Triple Chocolate Pumpkin Bread! Both recipes are easy and delicious! Find those two recipes PLUS 190 other recipes in this ebook that’s only $29.95! Click here to find out more about it!
- ¼ cup coconut aminos
- 3 tablespoons freshly minced ginger
- 2 tablespoons honey
- 2 garlic cloves, minced
- 2 tablespoons sesame oil
- ½ pear, grated
- 1 tablespoon coconut vinegar
- ½ teaspoon red pepper flakes
- pinch of salt
- 1½ pounds flank or hanger steak, thinly sliced against the grain
- 1 cucumber, sliced very thin with mandolin
- 2 tablespoons coconut vinegar
- 1 teaspoon chili sauce or sriracha
- ½ teaspoon raw honey
- pinch of salt
- Mix together all ingredients for the bulgogi and place marinade in a shallow dish. Add the thinly sliced beef, cover and place in the fridge overnight or at least for 4 hours.
- Remove beef from fridge 30 minutes before cooking. While the beef comes up in temperature, place cucumber along with the rest of the pickle liquid in a jar, shake, then place in the fridge for about 1 hour.
- Place a large skillet over medium heat. Add 2 tablespoons of ghee or coconut oil then remove then beef from the marinade and cook beef in a single layer, sprinkle with salt and once browned and slightly crispy, cook on other side. About 2 minutes per side. Continue until all beef is cooked.
- While beef is cooking, make cauliflower rice.
- Lastly, place a small skillet over low heat, add 1 tablespoon of ghee or coconut oil, and crack each egg into the pan. Cook low and slow until white are cooked through but yolks are still runny.
- Make each bowl: cauliflower rice, beef bulgogi, egg, pickled cucumbers, sriracha mayo, green onions and sesame seeds.
Make and Serve This Dish With:
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