Cooking, isn’t hard.

A lot of people ask me how I find the time and energy to cook everyday, because they “just don’t want to.” Upon a little more questioning, more often than not, it’s the prep time that deters someone from standing in the kitchen. Here’s a tip and something I repeat often, it isn’t hard. Nobody ever said things had to be diced, chopped or look nice.

Easy Friday Dinner

  • Whole carrots
  • Whole brussels sprouts
  • Grass-fed butter
  • Brown mustard (excluding any grain-y type)
  • Kosher salt/pepp
  • Oil (rubbed the steak down with it)
  • Grass-fed flank steak

This was dinner last Friday. I washed whole carrots and sprouts, tossed them in a grass-fed butter and mustard mixture, sprinkled with kosher salt/pepp and roasted in the oven in a glass dish (side note-the veggies didn’t quite have the mustard-y flavor I was wanting, so next time, I’ll add more, and maybe some mustard powder 🙂 ). I started them about 20 minutes prior to Seth grilling the grass-fed flank steak, which was also just lightly seasoned. Dinner, done.DSC_0098DSC_0101P.S. Everything re-heated well, for additional meals.