• 1¼ cup walnuts lightly toasted
• 1 cup pecans lightly toasted
• ⅓ cup ground flax seeds
• ¾ teaspoon ground cinnamon
• 6 ounce pitted Medjool date 7 dates
• ⅓ cup dried unsweetened cherries or unsweetened dried blueberries
• ⅓ cup dried apricot
• ½ teaspoon pure vanilla extract
• ½ tablespoon honey
• 2 ¼ ounce protein powder about 60 grams of protein powder
• 4 tablespoon water add 1 more tablespoon as needed

• 1 ½ pound flank steak sliced against the grain into strips about 1/8 inch thick and 2 inches long

Marinade:

• 1 tablespoon gluten free soy sauce
• 1 ½ tablespoon dry sherry
• 3 tablespoon corn starch

Sauce:

• ¼ cup water
• 1 tablespoon gluten free soy sauce
• 1 ½ tablespoon brown sugar packed
• 1 ½ tablespoon sesame oil
• 1 ½ tablespoon corn starch
• 1 ½ tablespoon rice vinegar
• 1 tablespoon Kikkoman oyster sauce (gluten free)
• 2 tablespoon avocado oil
• 2 tablespoon fresh ginger finely chopped
• 5 clove garlic finely chopped
• 1 onion large, sliced lengthwise into strips about ¼ inch thick
• 6 cup broccoli florets

For the aromatics:

• 1 tablespoon coconut oil
• 1 tablespoon fresh ginger finely chopped
• 4 clove garlic finely chopped

For the stir fry:

• 1 each yellow onion medium, sliced lengthwise into strips about ¼ inch thick
• 2 cup broccolini blanched
• 1 each red bell pepper sliced lengthwise into strips about ¼ inch thick
• 4 ounce white mushroom sliced
• 4 ounce snow pea
• 2 each carrot julienned
• 3 ounce bok choy sliced vertically into quarters
• 4 tablespoon soy sauce

For garnish

• 3 stalk green onion cut into 2 inch lengths
• sesame seeds