Grilled Peach Steak Salad

Edited from Ashely McCrary, www.healthylittlepeach.com

As May and June approach, our delicious Texas Peaches will start showing up in road stands and grocery stores.  Here’s a wonderful outdoor grilling treat that includes the sweet and beautiful peach in a creative way.  This recipe is Whole30 and Paleo compliant.

Serves 4

Ingredients:

Salad

1 pound Flank Steak (ideally antibiotic free and/or 100% grass fed)

2 peaches, sliced

2-3 slices of pre-cooked bacon (uncured)

1 large red onion, peeled and sliced

3-4 tablespoons pecans

1 avocado, peeled, pitted, sliced

½ cup coconut or Bragg aminos

1 teaspoon sea salt

1 teaspoon pepper

1 teaspoon garlic powder

4 cups spinach/arugula mix or field green mix

Peach Vinaigrette dressing

1 large peach

2 garlic cloves, peeled

¼ cup olive or avocado oil

4 tablespoons white wine vinegar

1 teaspoon sea salt

1 teaspoon pepper

1 tablespoon Dijon Mustard

1 tablespoon coconut or Bragg aminos

Instructions:

  1. 1. Place the steak in a silicone bag or shallow dish. In a small bowl, add ½ cup coconut or Bragg aminos, salt, pepper and garlic powder. Mix together and pour over the flank steak.  Seal the bag or cover the dish and place in the refrigerator to marinate, ideally overnight.
  2. 2. Prepare the grill. Ideal temperature is 425°
  3. 3. Take the flank steak out of the refrigerator about 10-15 minutes prior grilling.
  4. 4. Prep salad ingredients. Slice the peaches, onions, and avocados and set aside. Fruit works better on the grill if firm and cut into larger, thicker pieces. Set out the pecans and lettuces.
  5. 5. Make the dressing. Place all the dressing ingredients into the food processor or blender, including the 3rd peach, with the pit removed, 2 garlic cloves, olive or avocado oil, white wine vinegar, salt, pepper, Dijon mustard, and coconut or Bragg aminos. Blend until creamy.
  6. 6. Take the flank steak, the peaches and the bacon to the grill. Place the steak on the grill.  Spray the grill with non-stick spray or douse a paper towel in oil to run over the grate just prior to adding the peaches.  Try not to move the peaches until they are striped well, then turn. You could also skewer the peaches if you prefer. Place the pre-cooked bacon on the grill last, reheating for just about 30-45 seconds on each side.  
  7. 7. Remove the steak, peaches, and bacon from the grill. Thinly slice the flank steak into strips.
  8. 8. Arrange lettuces among 4 bowls or plates, top with onion, pecans, avocado, crumbled bacon, then grilled peaches and slices of flank steak. Top with dressing and serve.
By |2020-04-30T14:56:24-05:00May 1st, 2020|General, Recipes|

TWIHW Green Drink

courtesy E Green Life

We make our Green Drink in a Vitamix here at our office.  A Vitamix, Ninja, Nutribullet are all examples of blenders that will work.  You may need to adjust the amount to fit your pitcher size. 

This recipe makes 8 cups.                                                            

Ingredients:

4 cups filtered water

A big handful of organic spinach

A smaller handful of organic baby kale. 

A large lemon w/ the peel trimmed off. 

1 medium organic Granny Smith apple

½ organic cucumber

Thumb size piece of ginger, peeled

1 stalk organic celery

Some ice, about a cup – cup and ½

Instructions:

  1. Be sure all produce is clean.
  2. Peel the lemon and the ginger.
  3. Place all ingredients in the blender and process until smooth.
  4. Other cleansing healthy additions include parsley and/or cilantro.

 

Nutrition: 1 cup (8 ounces) serving, 31 calories, 0.8 grams protein, 7 grams carbohydrate, 1.7 grams of fiber, 0 grams fat.

Don’t underestimate the nutritional value of the drink.  It is full of vitamins, minerals, fiber and other important micronutrients.

By |2020-04-12T09:37:23-05:00April 14th, 2020|General, Recipes|

One Skillet Spinach Artichoke Chicken

From www.paleorunningmoma.com, Paleo and Whole30, dairy free, egg free

Makes 6 Servings

Ingredients:

6 bone-in chicken thighs, skin-on

Sea salt and pepper to season chicken

1 teaspoon lemon garlic seasoning or garlic powder

3 tablespoons ghee

8 ounces fresh spinach, roughly chopped

14 ounce can artichoke hearts roughly chopped

½ medium onion chopped

4 cloves garlic, minced

¾ cup chicken broth, or bone broth

1 tablespoon fresh lemon juice

Pinch crushed red pepper, optional

Sea salt and pepper to season veggies

¼ cup coconut milk, full fat, blended prior to adding

2 teaspoons spicy brown mustard

2 teaspoons arrowroot

 

Instructions:

  1. 1. Preheat the oven to 400° and make sure ingredients are prepped.
  2. 2. Heat a large cast iron skillet (or any oven proof skillet) over medium-high heat. Season chicken with salt, pepper, and lemon-garlic seasoning, rubbing in to coat the skin.
  3. 3. Add 2 tablespoons of ghee to the skillet, then brown the chicken on both sides, about 3-4 minutes per side.
  4. 4. Remove the chicken from the skillet onto a plate and lower heat to medium. Add remaining tablespoon of ghee to the pan.
  5. 5. Add onions and cook until softened for one minute. Add garlic and cook for another 30 seconds. Then add spinach in batches until wilted.  Finally add the artichoke hearts stirring and cooking for another 3 minutes until vegetables are heated through.  Season with crushed red pepper, salt and pepper to taste, stir in the broth and lemon juice. Remove from heat.
  6. 6. Return chicken to the skillet and place the skillet in preheated oven and bake 25 minutes, until cooked through, and then return the skillet to the stovetop.
  7. 7. Remove the chicken to dinner plates. Whisk the arrowroot and mustard into the coconut milk and then add to the skillet.  Whisk while bringing to a boil for 2-3 minutes until thickened.  Serve the veggies and sauce with the chicken and enjoy.
By |2020-03-03T12:26:52-06:00March 5th, 2020|General, Recipes|

Beet & Black Lentil Borscht

Beet & Black Lentil Borscht**

From www.mynewroots.org

 

**A note: I hope you will treat yourself to a visit to this beautiful website. The author is a vegetarian with beautiful writing skills and her photography is also beautiful.  It is healthy eye candy to view her creations and read her experiences about food and to find creative ways to eat more vegetables whether you are a plant-based eater or not. I made this recipe last weekend, and it is both wonderful and deeply nutritious, even for people who hesitate with beets. It was well worth the effort. I’ll do it again and it is worthy of company too. I hope you will try it! I made some helpful comments below in italics.  Nancy Mehlert, MS

 

Ingredients:

    • 2 tablespoons of ghee

    • 3 leeks

    • 4 cloves of garlic

    • Pinch of salt

    • 4 bay leaves

    • 4 sprigs of fresh thyme or 1 tablespoon, dried (extra for garnish if desired)

    • 4 medium beets (1 ½ lbs.)

    • 3 medium carrots

    • 2 cups shredded cabbage of your choice

    • 3 tablespoons tomato paste

    • 1 tablespoon Dijon mustard

    • 1 teaspoon dried juniper berries (about 12)

    • 1 teaspoon caraway seeds

    • 8-10 cups vegetable broth

    • 1 cup dried black lentils (green work too)

    • 2 teaspoons apple cider vinegar

    • Cracked black pepper to taste

    • Olive oil for garnish

Directions:

      1. 1. If possible, soak the lentils overnight or for up to 8 hours in pure water. Drain and rinse well. I did this, and they also sprouted which increases the ease of digestion and nutrition. I could not find black lentils and used green instead and they worked beautifully.

      1. 2. Prepare all vegetables. Wash and slice the leeks into rounds. Mince the garlic. Peel beets and grate with a food processor or julienne by hand (the beets break down too much when grated by hand.) I chose to julienne by hand and was very pleased with their texture when I finished. Slice unpeeled carrots into rounds. Shred cabbage.

      1. 3. In a large stockpot over medium heat, melt the ghee. Add leeks and salt and cook until tender, about five minutes. Add garlic, cook 2 more minutes until fragrant. Add bay leaves, thyme, juniper berries, caraway, tomato paste, and mustard, stirring to coat the leeks and garlic. Add remaining ingredients: beets, carrots, vegetable broth (start with 8 cups and add as needed), and lentils. Reserve the cabbage. Bring to a boil, reduce to simmer and cook until the lentils are tender, about 18-22 minutes. Add cabbage and vinegar, stir and let cook for another 5 minutes. I did not have the thyme and used poultry seasoning instead which has thyme in it and I did not have the caraway seeds so I left them out. The Dijon is one of the secrets to this as are the juniper berries so be sure to add those!

      1. 4. Ladle soup into bowls, garnish with fresh thyme and plenty of cracked black pepper. Drizzle with olive oil and serve. I gave a friend two quart jars and put two more in my fridge for meals this week. Holds nicely in the refrigerator for 5-6 days.

 

 

 

 

 

 

By |2018-03-25T11:57:47-05:00March 22nd, 2018|Articles, General, Recipes|
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