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.P.S. Everything re-heated well, for additional meals.
You need a cool, colorful meal! It makes me sad (being the seasons person I am) when it’s in the mid-90’s in mid-October. Either way, a refreshing light meal made me feel better: Grilled Ahi, Salad and Strawberries:
We made a trip to Whole Foods last weekend to pick-up quality meat (grass-fed beef), but as we know, once in that store, you wonder and end up with more (paleo treats, organic honeycrisp apples, humane pastured chicken…). We bought ahi steaks that looked amazing (which might explain the cost @$29.99/lb, ouch!). They were sustainable, wild caught, and deep red in color. Seth grilled them with nothing more than kosher salt/pepp and little oil. Some of the better tuna, I’ve ever had.
I added different flavors to the salad this time, I’m getting back into my carrot obsession (again, wanting Fall, maybe?). They’re so versatile, and much to my surprise, the commissary now sells large carrots in big bags, for $.79! WIN!
Colors in this light, refreshing meal: orange, red, green, purple with lots of protein and omega fish oils 🙂
I have tried to avoid entering a Whole Foods for as long as I could, because I know myself, and that I would freak out 🙂 We ended up there yesterday morning for quality meat, and we ended up getting a few other things too: Hail Merry Macaroons, Organic Honeycrisp Apples, and two seasonal Lara Bar flavors!
- Not even kidding-the macaroons are to die for, made with organic almond flour and coconut oil (they’re big on coconut, YAY!). They have a lot of other options too: http://www.hailmerry.com/.
- This was the first time I’ve seen Organic Honeycrisp! Each Fall (even though it is record setting heat in San Diego right now, not feeling Fall) I wait for them to arrive, but I’d never seen them organic, and there they were, I was SO EXCITED. We bought 4, and they were $13, ouch! There were some that were the size of grapefruits, just huge.
- Last, the two new seasonal Lara Bar flavors which I’d seen on their website: http://www.larabar.com/, Orange Dream (I love orange anything) and Pineapple Upside Down Cake:
Excited for new snack flavors! 🙂