It is the weekend. Those glorious two days we all love! I know your focus is likely on the Royal Wedding, but I figure you still have to eat, right? I talk here about how I follow the 80/20 rule, eating clean 80% of the time and leaving room of 20% to enjoy life. Food is a great part of life and tends to be a delicious part of a weekend!
One of the main points of the Better & Beyond Program is encouraging clients to learn to eat intuitively, learning to nurture their bodies with the appropriate amounts of protein, healthy carbs and good fats. When this is done in the right way, you won’t have those exhausting blood sugar crashes, cravings, hormonal imbalances and all that crazy stuff that happens to your body. It is never about dieting or restricting foods and calories! And you CAN have that treat that makes life fun, right?
I’m sharing three recipes that will be great over the weekend to enjoy, or to prepare for the upcoming week, or to tuck away for a delicious idea to add to your menu or meal plan. One protein, One salad and One treat.
FLANK STEAK SALAD WITH CHIMICHURRI SAUCE
Ingredients:
1 2 lb (or so) Flank Steak
1 bunch flat leaf parsley
8 cloves garlic, minced
3⁄4 cup extra virgin olive oil
1⁄4 cup red wine vinegar
1 Juice of one lemon wedge
1 tablespoon diced red onion
1 teaspoon dried oregano
1 teaspoon black pepper
1 Bunch Green Leaf Lettuce, washed and torn
1 Avocado, sliced
1 Tomato, chopped
Shaved Parmesan Cheese
DIRECTIONS
Pulse parsley in a food processor to chop or you can use a Vitamixer, like I did.
Add remaining ingredients and blend.
Separate sauce into equal parts. You will use the first half to marinate your Flank Steak for at least an hour – but reserve a little for basting as you cook the steak. You will use the other half of the sauce to dress the steak.
When ready, prepare your grill and cook the Flank Steak to your preferred doneness. Remember, flank steaks are thin and cook quickly.
It’s one of my favorite to cook as it is always no fail, lean and easy to use in so many ways.
After the steak has cooked as you like it, let it rest for a few minutes to complete the cooking process and allow the juices to form. Then slice it across the grain.
On a plate place the lettuce, sliced avocado, tomatoes, any other veggies you are using, and sprinkle with Parmesan Cheese. On top of that place sliced flank steak and drizzle with the reserved Chimichurri Sauce. This Flank Steak makes a great Protein Topping to a Big Ol’ Salad!
The next salad has become my “go-to” lately. Feel free to mix and match your ingredients! Throw in whatever you have on hand. The inspiration for this came from Pinch of Yum. Love these guys!
CAULIFLOWER SALAD
- 1 14-ounce can chickpeas, drained and rinsed
- chili powder, salt, and pepper
- 1 bag cauliflower rice (or one head cauliflower processed in food processor of Vitamixer)
- 1 apple, sliced thin
- 1 shallot, sliced thin
- 1 cucumber, chopped
- a handful of parsley
- 2 firm avocados, cut into chunks
Jar Dressing:
- 2 tablespoons grainy mustard
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/4 cup water
- juice and zest of one lime
- pepper, to taste
Instructions:
- Chickpeas: Preheat oven to 400 degrees. Place chickpeas on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with chili powder, salt, and pepper to taste. Roast for 20-30 minutes until crispy and browned.
- Cauliflower Prep: Working in batches, run the cauliflower florets through a food processor until you get “rice” – it should take about 20-30 pulses.
- Dressing: Shake up all the ingredients in a jar, or whisk together. Taste and adjust.
- Assembly: Toss everything together. That’s it!
The Husband brought home bag of fresh peaches from a local farm stand the other day. I think that calls for a Peach Cobbler . . .
NOT MY MAMA’S PEACH COBBLER
INGREDIENTS
FOR THE FILLING
5 -6 medium ripe fresh peaches
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons cornstarch
1 teaspoon vanilla extract
FOR THE TOPPING
1 cup old-fashioned rolled oats, preferably gluten-free
1/3 cup almond flour
1 T firmly packed brown sugar
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon – or more to taste
3/4 teaspoon fine sea salt or celtic salt
1/2 almond milk
DIRECTIONS
Preheat the oven to 375 degrees. Grease an iron skillet with coconut oil spray or a 9 inch baking dish with coconut oil or coconut oil sprayy.
For the filling: Peel and slice the peaches and place in a mixing bowl. Allow to sit for about an hour to create its own juice. Add the brown sugar, cinnamon, cornstarch, stirring to coat evenly, then stir in vanilla extract. Transfer the mixture to the skillet, spreading it evenly.
For the topping: Pulse the oats in a mini-food processor or if you are lazy like me you can use the Vitamixer, until finely ground. Transfer to a mixing bowl and add the almond meal, brown sugar, baking powder, cinnamon and salt; mix well. Use a fork to stir in the almond milk until well mixed and smooth.
Distribute the topping evenly over the surface of the filling. To crisp up the topping, if desired, spray lightly with the cooking oil spray. Bake for about 30 minutes; the topping will be slightly darker and the peaches will be tender but not mushy. Allow to cool for 10 minutes before serving.
When serving you can microwave a serving and top with ice cream and it will be delicious for days!
Enjoy Your Weekend!
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