Happy Friday friends! We are currently at day 6 of our Whole30 and going strong! Honestly, breakfast is the hardest part of Whole30 for me because (you can only eat so many eggs, amirite?!) I am a die hard smoothie and oatmeal kind of gal. I’ve been prepping some new bfast recipes to try and jazz things up, so look out for those in the next couple of weeks!
Steak is one of those meals that we don’t have often but when we do, we like to do it right! This recipe is no exception. A medium rare steak piled over the most perfectly roasted fingerling potatoes (thanks to my Ninja air fryer…you complete me) and a salad using fresh herbs from my Aerogarden. That thing never ceases to impress. I wanted to make something involving blueberries. For those of you who live on the East Coast, blueberry season is in full swing. We aren’t talking about your run of the mill grocery store oversized, tasteless bluebs. We are talking the most perfect little flavourful bursts of deliciousness just outside your door. I literally stopped on a hike and picked a water bottle full in no time. Paired with the seasons last local strawberries (goodbye summer) and a sweet and tangy dressing, you have yourself a meal that’s quick to prepare and perfect for those last fall BBQs! Whole30 compliant, Paleo, gluten and dairy free. Vegan pals: you wanna make this one veg? Try bbq’ing some portobellos or doing grilled marinated tofu! Friends on the meat train: Do your best to source your meats sustainably and locally. Go for organic when you can. It’s a little more expensive but to me that’s the best incentive to eat less meat (which helps the environment), opt for a mostly plant based diet so that paying more for a better cut of meat doesn’t break the bank!
Today’s a busy one for me! A few appointments, workouts and getting in some WERK. It’s your Friday. GET AFTER IT!
Sincerely,
Les
Makes 2 dinner sized salads
Ingredients:
- 2 GOOD QUALITY steaks (your cut of choice. We did tenderloin but striploin is a goo option too!)
- about 2 cups of potato (I used a local farmer’s fingerling potatoes but you can do anything here really)
- 1 tbsp avo oil
- salt and pepper to taste
- 2 cup chopped romaine lettuce
- 1 cup baby spinach
- 1 cup arugula
- 2 tbsps hemp hearts
- 1 diced avocado
- sliced strawberries
- blueberries
- thinly sliced red onion
For the dressing:
- 1/2 cup fresh basil
- 1/2 cup fresh mint
- 1.5 tsp dijon mustard
- 1 medjool date (pitted and soaked in hot water for 5-10 mins)
- the juice of a small lemon (approx. 2 tbsp)
- 1 clove of garlic
- salt and pepper to taste
Method:
Place a pitted medjool date in a cup of hot water and let stand several minutes. Slice potatoes into chunks and toss in avo oil and salt. You can either roast them in the oven on parchment paper in a pre-heated 425 F oven for 20-30 mins (depending on size of potato chunks) or for 18-22 mins in an air fryer. Season steaks generously with salt and pepper on both sides and pre heat BBQ (or skillet if you are doing it on a stovetop). BBQ steaks to desired level. The steak pictured is medium rare. While the potatoes and steaks are doing their thing, remove date from water and, in a wide mouthed mason jar (or in a food processor) place all dressing ingredients. Blend well (30 seconds). Remove steaks from BBQ, cover in some aluminum foil and let rest while you arrange your salad. Divide the lettuce, spinach and arugula between the two plates and top with hemp hearts, blueberries, strawberries, red onion and avocado. Plate your potatoes, pour the dressing on your salads and remove foil from the steaks. On a cutting board, using a sharp knife, slice the steaks into long strips and top your salad. Start to finish this meal takes about 30 minutes and it’ll blow your socks off. OK Byeeeee.
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