I don’t think it’s hit me yet that I’m officially done with school.
I mean, I suddenly have all this time but it’s almost like I’m on Spring Break and I’m going to get dragged back into another course.
While I do believe that there’s always opportunities for learning throughout our day and lives, just knowing that I don’t have to worry about some “official” class eating up hours of my week is a load off my mind.
Whatever shall I do with my new free time?
Well get back to posting of course!
So this blog may be all about healthy eating (or at least I try to make it that way) but I think that healthy recipes sometimes get a bad wrap. People not in the know just assume that dishes aren’t going to taste good or they’re going to be left unsatisfied (far from the true). When my husband and I first got together I vowed to feed him skinny and this is really all I did (then again he was also eating two giant burritos at a time).
In my mind, healthy eating isn’t all about rice cakes and deprivation, but balancing nutrients by eating a variety of whole foods and moderation i.e. portion sizes and maybe not eating ice cream/chocolate/etc. on a daily basis.
For example, take this dish, you tell people they’re getting steak and they think they’re blowing any thought of healthy eating.
But by keeping the portion size reasonable, using flavorful ingredients and spices, plus throwing in that bit of healthy fat in the chimichurri you end up with one satisfying dinner that can fit well within a healthy eating plan.
On the side I just did a quick vegetable sauté that I tossed with chimichurri (think of it as South America’s answer to pesto) for a dinner that took me all of 30 minutes from start to finish (not including marinating time). I served it with a bit of rice, since I always have rice on hand, but corn would also be a fantastic match. And while I, unfortunately have no outdoor space i.e. no grill, this dinner would be excellent grilled outdoors (because then you could grill your corn too!)
- 1 lb flank steak, trimmed and needled all over (if you have one of those needle tenderizers)
- ¾ cup cilantro
- 1/3 cup orange juice
- 4 tsp sherry or red wine vinegar
- 1 Tbsp extra virgin olive oil
- 5 cloves of garlic, minced
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp – 1 Tbsp chipotle chile peppers in adobo
- 1 tsp onion powder
- ¼ tsp each salt and pepper
- Combine all ingredients (except for steak of course) in a food processor and process until well combined.
- Place steak in a bowl/bag and pour marinade in. Marinate for at least 2 hours and up to overnight.
- Heat grill pan over medium heat. Remove steak from marinade and discard marinade. Cut steak into two to four pieces to fit into grill pan. Grill covered for 9 – 12 minutes.
- Remove cover, flip and grill for another 9 – 12 minutes or until done till you’re liking (medium for steak is 160 degrees F).
- When done, let rest for at least 5 minutes, then thinly slice across the grain to make 4 servings.
- 3/4 cup flat leaf parsley
- 1/4 cup fresh cilantro
- 1/4 cup chopped onion
- 2 Tbsp olive oil
- 2 Tbsp chicken stock
- 1 Tbsp sherry vinegar
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp crushed red pepper
- 5 cloves of garlic
- 2 small or one large red bell pepper, diced
- 1 large onion, thinly sliced
- 2 medium zucchini, sliced in half moons
- 2 tsp olive oil
- Combine all ingredients for the chimichurri in a food processor (or mortar and pestle) and process until well combined. Set aside until done.
- In a medium skillet, heat 2 tsp oil. Sauté the onion for 2 – 3 minutes or until beginning to soften.
- Add in red bell pepper and continue to cook another 2 – 3 minutes. Add in zucchini and cook another 2 – 3 minutes or until done to your liking. Remove from skillet and toss with chimuchurri to serve.