Almost Whole30

In January I resolved to lose 10 lbs. before April 11th, I only have 12 lbs. to go!

So in the beginning of 2016, I started the Whole30 diet, which quickly turned into the Whole15 then the Half30 and now I just think about Whole30 while eating brownies with ice cream.  However I did learn many things and highly recommend the Whole30 cookbook.  To do this diet, you basically eat meats, vegetables and fruits - that's it.  So you can forget going into your pantry for anything, forget the dairy aisle, forget the baking aisle - it really makes grocery shopping a breeze.  I'm still drinking my coffee black, I don't drink soda anymore, and I drink unsweet iced tea (no sweetener allowed - none)  which has been the toughest thing to get used to doing.  I guess I'm trying to stick to the diet one beverage at a time but I haven't given up my wine.
Here's a recipe I found in Cooking Light that was "almost Whole30" and it was delicious!

Beef-and-Brussels Sprouts Stir-fry

Beef and Brussels Sprouts Stir-fry
over Cauliflower Rice

1/2 pound flank steak, I used rib-eye
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons peanut oil, divided
1/2 cup beef broth or water
1 tablespoon light brown sugar (not Whole30 approved)
2 tablespoons soy sauce (not Whole30 approved)
2 teaspoons fresh lime juice
1/2 teaspoon cornstarch (not Whole30 approved)
12 ounces fresh Brussels sprouts, trimmed and halved
1 jalapeño pepper, sliced
1 tablespoon grated fresh ginger
2 garlic cloves, thinly sliced
1/4 cup chopped fresh mint (I used basil)
Hot cooked rice (not Whole30 approved so I used Whole30 Cauliflower Rice)

1. Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
2. Stir-fry steak, in 2 batches, in 1 Tbsp. hot oil in a large cast-iron or stainless-steel skillet over high heat 2 to 3 minutes or until meat is no longer pink, don't overcook. Transfer to a plate, and wipe skillet clean.
3. Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
4. Stir-fry Brussels sprouts in remaining 1 Tbsp. hot oil over high heat 2 minutes or until lightly browned. Add jalapeño pepper, ginger, and garlic, and stir-fry 1 minute. Pour soy sauce mixture over Brussels sprouts, and bring mixture to a boil. Cook, stirring often, 3 to 4 minutes or until sprouts are tender. Stir in mint and steak. Serve over rice.