Marinated Flank Steak with Chimichurri Sauce

Servings

4

Ready In:

20min + time to marinate

Good For:

Dinner

About this Recipe

Chimichurri is a classic sauce from Argentina traditionally served with different types of grilled meat.

For the best flavor, prepare the Chimichurri sauce and marinate the flank steaks the night before.

You’ll be glad you did!

Ingredients

For the Chimichurri Sauce:

½ c. extra virgin olive oil
1/3 c. red wine vinegar
1 c. fresh flat-leaf parsley
1/3 c. fresh cilantro
2 cloves fresh garlic, peeled
¾ t. crushed red pepper flakes
3 T. fresh lemon juice
1 t. ground cumin
Salt and pepper, to taste

Remaining Ingredients:

¼ c. extra virgin olive oil
3 T. fresh lime juice
2 cloves fresh garlic, chopped
Salt and pepper, to taste
1½ lbs. flank steak, sliced into thin strips
1 T. extra virgin olive oil

Nutrition

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Protien
Carbs
Calories

Step by Step Instructions

Step 1

Combine the olive oil, vinegar, parsley, cilantro, garlic, red pepper flakes, lemon juice, and cumin in a food processor and blend until smooth. Season with salt and pepper, to taste, and set aside.

Step 2

In a small glass bowl, combine the olive oil, lime juice, and chopped garlic with a fork. Season with salt and pepper, if desired.

Step 3

Place the flank steak in a large, sealable plastic bag and add the olive oil mixture. Tightly seal the bag and turn a couple times to coat the steak in the marinade. Place in the refrigerator for at least 1 hour to overnight.

Step 4

To prepare, heat the olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and allow excess to drip off before adding to the hot skillet. Cook the steak for 3-4 minutes, then turn and cook for an additional 3-4 minutes for medium-rare results. Adjust cooking times to reach the desired level of doneness.

Step 5

Remove from heat and transfer steak to a cutting surface. Let rest for 5 minutes before cutting into very thin slices against the grain. To serve, drizzle steak with some Chimichurri sauce and pass remaining sauce for those who prefer a little more. Enjoy!

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Garlic and Chive Cauliflower Mash

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I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Mustard Pork Loin with Thyme-Roasted Carrots

Mustard Pork Loin with Thyme-Roasted Carrots

Eating naturally sweet foods like carrots and sweet potatoes is a great way to keep your sweet tooth at bay. Roasting these vegetables brings out their natural sugars and makes them taste even sweeter. The sweetness of these thyme-roasted carrots works perfectly with the savory mustard pork loin.

Prep time: 10 minutes
Cook time: 40 minutes

Serves: 4 – 6

Ingredients

2 lbs. pounds pork loin
2 T. Dijon mustard
2 T. sugar-free whole grain mustard
1 T. extra virgin olive oil
Salt and pepper, to taste

1 lb. tri-color baby carrots
2 garlic cloves, minced
2 T. balsamic vinegar
1 T. coconut oil, melted
2 T. fresh thyme leaves
Salt and pepper, to taste

Directions

Preheat your oven to 400 degrees F and line a large, rimmed baking sheet with a piece of parchment paper. Place the pork loin in the center of the lined baking sheet and set aside.

In a small glass or other non-reactive bowl, combine the Dijon and whole-grain mustard with the olive oil. Massage the pork loin with the mustard mixture, then sprinkle both sides with salt and pepper, to taste.

Place the baby carrots in a large bowl and add the garlic, balsamic vinegar, coconut oil, and fresh thyme. Season with salt and pepper, to taste, and toss to combine.

Spread the carrots in a single layer around the seasoned pork tenderloin on the baking sheet and pour any remaining juices from the bowl on top.

Cook for 20 minutes, then remove the baking sheet from the oven and flip the pork. Cook for another 15-20 minutes, or until the pork reaches an internal temperature of at least 145° for medium-rare and the carrots are nicely caramelized.

Remove from oven and let pork loin rest for 3-5 minutes before slicing. Serve warm with roasted baby carrots. Enjoy!

Nutritional information (per serving)*

Calories: 286
Protein: 35g
Carbohydrates: 9g
Dietary Fiber: 3g
Fat: 11.7g

*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.

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I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Balsamic Glazed Chicken Drumsticks

Baking Bread at Home

These tasty Whole 30-compliant chicken drumsticks get a touch of sweetness from the coconut aminos in the marinade.

View Instructions

Servings

4

Ready In:

1hr 30min

Good For:

Dinner

About this Recipe

By: John Doe

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Ingredients

2 lbs. chicken drumsticks
1/2 c. balsamic vinegar
3 T. extra virgin olive oil
3 T. coconut aminos
1/2 c. organic chicken stock
½ t. crushed red pepper flakes
3 cloves fresh garlic, minced
Salt and pepper, to taste
3 green onions, sliced

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Nutrition

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Protein
Carbs
Fiber
Fat
Calories

Step by Step Instructions

Step 1

Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.

In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.

Step 2

Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.

Step 3

When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.

Step 4

Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.

Step 5

Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving.

People Who’ve Made This

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Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Lemon and Dill Salmon with Herb Salad

Baking Bread at Home

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View Instructions

Servings

4

Ready In:

20min

Good For:

Dinner

About this Recipe

Salmon is packed with omega 3 fatty acids that serve double-duty for your body: They promote proper brain function and they’re great for your hair and skin. If you need another reason to try this healthy, delicious recipe – it only takes about 20 minutes to get on the table!

Ingredients

1 T. extra virgin olive oil
4 6-oz. Alaskan wild-caught salmon filets
Salt and pepper, to taste
3 c. mixed salad greens
1 c. cherry or grape tomatoes, halved
1 medium English cucumber, peeled, cut in half and seeded
4-5 fresh dill sprigs, roughly chopped
¼ c. fresh mint leaves, chopped
¼ c. fresh basil leaves, chopped
1 T. Dijon mustard
2 T. extra-virgin olive oil
2 T. apple cider vinegar

For garnish:

1 fresh lemon, cut into slices
2 sprigs fresh dill

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Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

Protien 35% 35%
Carbs 76% 76%
Calories 12% 12%

Step by Step Instructions

Step 1

Preheat the olive oil in a non-stick pan over medium heat. Season the salmon with some salt and pepper on both sides and place skin-side down in the hot pan. Sear for 3 – 4 minutes before carefully flipping the filets. Cook for another 3-4 minutes before removing from heat.

Step 2

In the meantime, combine the mixed salad greens, tomatoes, cucumber, and fresh herbs in a large bowl and toss to combine. Set aside.

Step 3

To make the dressing, whisk the Dijon mustard, olive oil, and apple cider vinegar in a small glass bowl and season with salt and pepper, to taste. Pour dressing over the salad and toss to combine.

Step 4

To serve, season the salmon with a squeeze of fresh lemon juice and a few dill sprigs. Serve with herb salad and enjoy!

People Who’ve Made This

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Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 6Ready In: 40minCalories: 610 Good For: Lunch About...

Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Buffalo Chicken Lettuce Wraps

Baking Bread at Home

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View Instructions

Servings

4

Ready In:

25min

Good For:

Lunch or Dinner

About this Recipe

This recipe features all the wonderful flavor found in traditional Buffalo wings – with none of the guilt! As an added bonus, this satisfying one-pan meal comes together in less than 30 minutes.

By: John Doe

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Ingredients

2 T. coconut oil
1 green bell pepper, finely diced
2 celery stalks, diced
1½ lbs. rotisserie chicken breast, shredded
2 t. onion powder
1 t. garlic powder
Salt and pepper, to taste
½ c. Frank’s hot sauce
2 green onions, sliced
1 head Bibb or butter lettuce, leaves removed, washed and patted dry

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Nutrition

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Protein
Carbs
Fiber
Fat
Calories

Step by Step Instructions

Step 1

Melt the coconut oil in a large sauté pan over medium heat. Add the diced pepper and celery, and sauté until tender, around 5 minutes.

Step 2

Add the chicken, onion powder, and garlic powder. Stir well and season with salt and pepper, to taste. Cook for 2-3 minutes, or until the chicken is heated through.

Step 3

Add the hot sauce and sauté while stirring for another minute or two, until the sauce is heated through and everything is well coated. Remove from heat and stir in the sliced green onions.

Step 4

To serve, fill Bibb lettuce cups with a few tablespoons of the chicken mixture and enjoy!

People Who’ve Made This

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Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Top 10 Kitchen tools and utensils

Kitchen tools & utensils and other resources to promote within these recipes:

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Top 10 Tools for Your Kitchen:

1. A Microplane

2.A Grease Splatter Guard

3. 10″ Skillets

4. 12″ Skillets

5. Cast Iron Skillet

6. Wooden Spoons, Whisks, Spatulas

7. Microwave Safe Covered Dishes

8. Large Stock Pot

9. Vitamix

10. Hand-Grater

11. Spiralizer

12. Salad Dressing Shaker

13. Menu Plans

14. Meal Planning Family Board

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Top 10 Tips for a Lower Sugar Diet

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1. Citrus zest is a great way to add bright bursts of flavor to your recipes. Use a microplane or zester to collect as much of the brightly colored outer layer as possible without harvesting the bitter white layer beneath. If you collect more than you can immediately use, freeze or oven dry the zest to add to soups and stews or to make seasoned salts, marinades, and salad dressings later.

2. It is much easier to collect the zest from the whole fruit, so always zest lemons, limes, oranges, and grapefruit before you peel, juice, or slice them.

3. If possible, buy organic citrus for zesting because the outer layer of the fruit is most exposed to the harsh chemicals and pesticides used on non-organic crops.

4. As you cook, store leftover edible vegetable scraps in a freezer-safe bag. Use frozen vegetable scraps whenever you make a new batch of vegetable, chicken, or beef stock.

5. When making a frittata, add salt and pepper to the egg as you whisk it. This will ensure the seasoning is evening distributed throughout the recipe vs. just sprinkling it on top at the end.

6. To remove the harsh bite from the red onion, add slices to a bowl of water or white vinegar for approximately 15 minutes. Remove from liquid and pat dry before using.

7. When working with whole black peppercorns, it’s best to start with very small amounts and adjust upwards. The heat from freshly ground whole peppercorns is more intense than store-bought ground pepper.

8. When braising or brining with pickle juice, resist the temptation to add additional salt to your main dish or other side dishes you plan to serve. The juice has a naturally tangy, salty flavor that doesn’t need a lot of enhancement.

9. When blending hot ingredients in a blender, make sure the lid is adequately ventilated to prevent an “explosion” of hot ingredients when you turn it on.

10. Low heat is key to making stovetop frittatas. Fliipping a whole frittata is cumbersome, but if you keep the heat low, it will have time to cook through without overcooking the bottom.

Bonus Tip:

11. When making frittatas in a cast iron skillet, make sure it is well-seasoned. Otherwise, the egg will stick to the bottom and be difficult to get out of the pan.

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Homemade Vegetable Stock

Baking Bread at Home

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View Instructions

Makes

4

Ready In:

25min

Good For:

Lunch

About this Recipe

Once you make your own vegetable stock, you won’t want to ever buy it again. It’s so quick and easy to make, and it is a great way to use up all those fresh herbs and vegetables you didn’t get around to using. Simply freeze whatever portion you don’t use right away, and then pull it out whenever you want to make a quick soup, stew or slow cooker meal.

Ingredients

¼ c. olive oil
2 large onions, peeled and cut into chunks
4 cloves garlic, peeled and smashed
3 large carrots, cut into chunks
3 stalks celery, cut into chunks
water to cover

8 sprigs fresh thyme
4 sprigs fresh rosemary
1 bay leaf
1 handful whole fresh parsley
small handful whole peppercorns

Step by Step Instructions

Step 1

Add olive oil to a large stockpot and heat over medium-high heat. Add onions, garlic, carrots, and celery to heated olive oil and sauté for 5 or 6 minutes, or until the flavor is released.

Step 2

Add enough water to cover the vegetables, followed by thyme, rosemary, bay leaf, parsley and peppercorns. Heat mixture over medium-high heat until it just about boils, and then reduce heat to medium-low. Give it a quick stir and simmer, uncovered, for about an hour. (The exact amount of time doesn’t matter – the longer it simmers, the better the flavor will be).

Step 3

Place a stainless steel colander over a large pot in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid. Discard solids and allow liquid to cool completely before transferring to freezer safe-storage containers. Freeze until ready to use.

People Who’ve Made This

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Apple and Rosemary Stuffed Pork Chops

Apple and Rosemary Stuffed Pork Chops These delicious stuffed pork chops pack incredible flavor into every bite. The fresh lemon zest helps pull all the flavors together, while adding an unexpected bright note. The result? A thoroughly enjoyable and healthy meal your...

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About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts

Baking Bread at Home

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View Instructions

Servings

4

Ready In:

45min

Good For:

Lunch

About this Recipe

By: John Doe

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Ingredients

2 T. extra virgin olive oil
4 6-oz. boneless, skinless chicken breasts
4 oz. goat cheese, divided
6 strips of cooked bacon, crispy and crumbled
6 basil leaves, rolled and sliced thin
Salt and pepper, to taste
1 c. balsamic vinegar

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Nutrition

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Protien 35% 35%
Carbs 76% 76%
Calories 12% 12%

Step by Step Instructions

Step 1

Preheat oven to 375 degrees.

Step 2

Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast.

Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.

Step 3

Season the exposed surface with salt and pepper, then add 1/4 of the goat cheese, crumbled bacon, and sliced basil leaves to each breast.

Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired..

Step 4

Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear.

Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.

Step 5

Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.

Step 6

A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about 1/3 of its original volume. It will form a thick, syrupy consistency when it is ready.

To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables

People Who’ve Made This

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Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Paleo Pickled Jalapeno Peppers and Red Onion

Baking Bread at Home

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View Instructions

Servings

4

Ready In:

2hrs 45min

Good For:

Lunch

About this Recipe

These quick-pickled jalapeno peppers and onions are delicious on top of your favorite Mexican or Tex Mex dishes. They can also be enjoyed on their own, or in wraps, salads, or anywhere you want a little extra spice. For a nice twist, try the pickling liquid in place of plain vinegar in homemade vinaigrettes and marinades.

Ingredients

¾ c. white vinegar
¾ c. water
2 T. kosher salt
2 T. honey, preferably local
3-4 cloves fresh garlic, minced
1 medium red onion, sliced thin
5-6 jalapeno peppers, sliced into rounds, seeds removed

Safety Tip:Wear gloves when handling jalapeno peppers to prevent burning.

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

Protien 35% 35%
Carbs 76% 76%
Calories 12% 12%

Step by Step Instructions

Step 1

Combine vinegar, water, salt, honey, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until honey is thoroughly dissolved. Remove from heat and set aside.

Step 2

Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.

Step 3

Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately on top of Paleo Beef Chilior Tex Mex Chicken Tenders, or cover and store in the refrigerator for up to one week.

Step 4

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Step 5

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People Who’ve Made This

“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”

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Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 6Ready In: 40minCalories: 610 Good For: Lunch About...

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