Chimichurri Tri Tip Steak

I first fell in LOVE with Chimichurri about ten years ago after visiting a restaurant in Denver called Cuba Cuba, if you’ve never been you MUST go. And, if you’re local just know that you MUST go to the original and although their sandwicheria spin offs are great the original is best. They have this dreamy chimichurri steak with steak frites (read: french fries) and it’s pure gold.

We’ve been subscribing to Butcher Box a meat delivery service for several months now and we love it, the meat is great, but in truth we love it because it has us trying and learning about all different cuts of meat we had never tried before. This month’s box we ordered a Grass Fed Tri Tip. What’s a tri tip you ask? It’s from the bottom sirloin of the cow (towards the tail end and closer to the belly, it’s actually right above where the flank steak if cut from). It’s lean, tender and, well delicious.

Not knowing anything about it though I had to do some searching on how to cook it and what it might be good with and that’s when the Cuba Cuba light bulb went off. Their version is a flank steak so I thought, maybe this would work too?

You ready for the recipe? I thought so. It's a relatively quick one. Prep time is 10 minutes, while cook time is approximately 30.

First, create a rub

  • 1 T smoked paprika
  • 1 T oregano
  • 2 t kosher salt
  • 2 t fresh ground black pepper
  • 2 T olive oil

Blend ingredients together well and the rub ALLLLLL over the steak. Let it rest with the rub on it at room temperature for about 30 minutes. While you’re waiting get the grill fired up. To start, I fire up both sides of the burners to medium high heat to get the grill nice and hot. After you’ve waited 30 minutes, turn off one side of the burners on your grill and place the steak on that side. You want to let it cook slowly so the edges don’t char too quickly. You want the inside of the steak to read to 110 degrees Fahrenheit, which will take about 20-25 minutes (flipping once). Once you’ve hit this temperature take the steak and move it directly to flame side of the grill. Leave on for about 3-5 minutes per side until you reach 120 degrees Fahrenheit, this will get you a nice char and a medium rare steak. If you like a more done steak, leave it on the indirect heat for longer.

Once you’ve achieved your desired temperature take the steak off the grill and let it rest. While it’s resting you can pull together the Chimichurri.

  • 1 cup parsley (flat leaf and packed tight) – make sure to take the big stems off
  • 4 garlic cloves
  • 2 T dried oregano (or fresh)
  • ½ t sea salt
  • 1/8 t fresh ground black pepper
  • 2 T white wine vinegar
  • ½ C olive oil

I actually like mine fairly well blended together, there are many (this one included) that you can chop the parsley and garlic separate and then add to the olive oil; essentially letting it float in the olive oil. In this case, I actually combined all of the ingredients together and the blended in a food processor. It gives it a creamier texture which I really enjoy.

After you’ve let the steak rest for about 10 minutes, slice it against the grain and then top with Chimichurri.

What to serve it with? I roasted up some veggies with salt, pepper and olive oil and added a Spanish Cauliflower Rice (recipe coming soon!). You could also do a baked potato or, like a Cuba Cuba some French Fries!

ENJOY!

 

 

 

Blueberry Breakfast Cookies

Guys, confession: sometimes (or a lot of time) I leave exactly the amount of time I need to wake up, shower, dress and walk out the door to make it to work on time. Maybe it's because I love sleep? Regardless, most of my nutritious breakfasts are compliments of my better half that leaves a little later than I do; therefore has an extra 10 minutes to throw together our "standard" eggs, meat and greens breakfast. So, when he's headed out of town I either need to make the extra time (which SOMETIMES I do) OR, have a grab and go breakfast on the ready. 

One day I'll share my favorite egg cups but TODAY I'll share this slightly sweet, protein packed, breakfast cookie deliciousness. These guys are great to grab when you're on the go or for an easy snack during the day. These guys don't last long in our house, SO GOOD!

Here is how it comes together:

Makes approximately 12 servings

  • 1 Medium Overripe banana (or plantain)
  • 1/2 Cup Almond Smooth Butter
  • 3 T Maple Syrup
  • 2 T Coconut Oil
  • 1 t Vanilla Extract (pure)
  • 1/3 C Ground Flaxseed
  • 1/4 C Ground Chia Powder (I buy aztec farms, you can also omit this just fine but it adds a little extra protein and fiber)
  • 1 1/4 C Fine Almond Flour
  • 1 t Baking Soda
  • 1/2 C Chopped Walnuts
  • 1/2 C Blueberries (fresh are better)
  1. Preheat oven to 350 degrees.
  2. Mix all wet ingredients together. This includes the softened banana, maple syrup, softened coconut oil and vanilla. It should be well combined and smooth.
  3. In a separate bowl mix all dry ingredients together: flaxseed, chia powder, almond flour,  baking soda and walnuts.
  4. Combine wet and dry ingredients. It will be slightly sticky.
  5. Fold in fresh blueberries. 
  6. Using a cookie scoop or generous tablespoon place onto cookie sheet and bake for 12-15 minutes. You should have about 12 cookies. 
  7. Let cool and EAT! :)

 

 

 

Mediterranean Beef Stew

Hey there friends :)

This weekend I made what may be one of the best beef stews have ever put my taste buds on. No, really....it was DELISH.

Here is how it came together:

INGREDIENTS:

  • 1 LB Grass Fed Beef (already cubed stew meat or chuck roast cubed) We grabbed ours from Butcher Box, click HERE to check them out.
  • Ground Sea Salt
  • Black Pepper
  • 1 t Ghee/Clarified Butter (or as my husband lovingly calls it, GAR. I have no idea why)
  • 3 Carrots, thinly sliced
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 4 C Organic Beef Broth
  • 1 14.5 oz can of organic diced tomatoes, my favorite are Muir Glen. 
  • 1/2 Jar of organic Roasted Red Peppers (slice thin)
  • 2 Bay Leaves
  • 1 15oz can of garbanzo beans
  • 1 T Coconut Aminos
  • 2 T Capers, drained
  • 2 T fresh rosemary, chopped
  • Garnish: Crumbled Full Fat Feta Cheese

DIRECTIONS:

  1. Sprinkle beef with salt and pepper.
  2. In a large Dutch oven, heat Ghee and add beef.
  3. Cook beef for 5-6 minutes, until browned. Remove from pan, and keep warm. 
  4. Add carrots, onion, and garlic; cook, stirring occasionally, for 5 minutes.
  5. Add broth through bay leaves. Bring to a boil; reduce heat, and simmer for 1 hour or until beef is tender.
  6. Add beans through rosemary and cook, stirring occasionally, for 15 minutes or until beans are tender.
  7. Garnish with feta cheese and enjoy!

 

 

 

Almond Flour Sugar Cookies

Guys, these sugar cookies sure BEET the socks of my taste buds! I'm sorry, I couldn't resist.

These guys are made with almond flour, coconut oil and honey. So, they're grain and refined sugar free. Can't BEET it right? Okay, I'm done. I hope? 

But seriously, they're delish. And, they have the simplest ingredients so get going you'll still have time before the sun goes down to whip these up! 

FOR THE COOKIES:

  • 2C Fine Almond Flour
  • 1/4C Coconut Oil, softened (don't let it melt!)
  • 1/4C Raw Unfiltered Honey
  • 1/2t almond extract
  • 1/2t vanilla extract
  • 1/4t fine sea salt

FOR THE ICING:

  • 2T coconut oil, softened
  • 2T Raw unfiltered honey
  • 1/2t Vanilla
  • Dash of Fine Sea Salt
  • 1/8t beet juice (if you want pink/red)

DIRECTIONS:

Preheat the oven to 350 degrees farenheit. In a medium sized bowl mix coconut oil through sea salt together until well combined. Now you believe me, easy right? 

If you're looking to make shapes like I did you can put the dough in the fridge for about 25 minutes and that will make rolling easier. Or, you use as is as and press the dough to the desired shape until about each cookie is roughly 1/4" thick. 

Bake for about 8 minutes, keep you eye on them the edges cook quickly! Once done, cool completely on a wire rack about 15 minutes. 

For the icing, if you want colored icing boil one small beet in a saucepan and then let sit in the water for at least 10 minutes. This will get the water nice and red. While this is working, combine all ingredients coconut oil through sea salt. If you're going with plain colored, once the cookies are cooled you're all set to ice. To make pink/red add small drops of beet juice a little at a time and mix as you go. You can also use a small slice of the beet to saturate the icing. Continue this process until you've got your desired color!

Last but not least... Eat Up! And, Happy Valentine's Day friends!

Full Fat, WHAT?!?

I'm writing this one for my MIL, yup because she's awesome. She's supporting and loving and awesome. And, she's smart enough to question what she's told. 

Some time ago I had caught on to the "ditch the Low Fat lifestyle and move to Full Fat". And, I thought what? No really, what? If I eat fat, won't that make me fatter? Well, turns out that doesn't happen. At all. In fact, it actually might make you healthier. Yes, I'm talking about Full Fat. Not part skim and not 2%, FULL FAT. 

If you read my "about me" post on here or on my first instagram post you'll know that part of why I'm here is because of my Mom. Getting her to eat full fat was just one of the ways I believe she's been able to reverse her Type II Diabetes. It's also one of the reasons I continue to eat it, hello genetics! Oh, and it tastes REALLY REALLY good.

So you say, BUT they've been telling me to eat this way for the past 30 years! Yeah, I get it. I believed it too. We've been duped.

A few interesting nuggets:

I read recently that the more something is processed the more money a company has to make on it. Maybe that's because they can get more out of one batch? Who knows, but it makes sense this world is run by people trying to make money off of what we eat and how it impacts our health (hello, drug companies!). Plus, why process something more than it needs to be, right? Enjoy it the way it should be, the way your Grandma (or great-grandma?) did.

Even more, fat actually HELPS us to absorb more nutrients. Many vitamins such as A, D, K and E actually need fat to get into the places of our body where they can be used. They're fat soluble which means once in the small intestine they can dissolve in fat and then fat can actually move from the small intestine into the bloodstream. If all you're eating is low-fat how are all those vitamins actually going to get into your body? Still it's not all "eat all the fat" we still have to remember to pick the good ones, which sadly doesn't include donuts.

Want to learn more?

I've dug up this great article from US News and World Report. For a girl that questions what she's been told about nutrition from the mainstream world I sure am sharing some mainstream sources! But, maybe that will help you to believe me. (WHO am I becoming?! LOL) 

So, go out there and grab some delicious fat. Some of my faves?
Wallaby's Organic Greek Yogurt, avocado or a small handful or nuts! The beauty of these is fat makes us feel full and more satisfied that way we're not reaching for the extra sugar to put in it or the next snack an hour later. Happy Eating!

Thai Green Curry with Chicken

This snowy and cold weather in Denver has me craving CURRY! So, here is our version. It's loaded with healthy fats and is nutrient rich. The perfect comfort food in my book. Plus, it's made in the instant pot which makes it quick and easy even for a weeknight meal. 

Here's how it comes together:

Serves 4-6

1 yellow onion, sliced

5 carrots, sliced

5 russet potatoes, cubed

14oz coconut milk, full fat

1T Ginger, minced

1T Fish Sauce

1T Toasted Sesame Oil

5 Garlic Cloves

1 Lime, juiced

2T Green Curry Paste or Powder

½t Red Pepper Flakes (or to taste)

1t Himalayan Sea Salt

1t Black Pepper

2 LBS Boneless Chicken Thighs

Cilantro for topping

 

To get it going it's as easy as you can get. I like to turn the instant pot on while I'm getting everything prepped, that way it's up to temperature when I'm ready.

1. Turn the pressure on for the instant pot and set it to 1 hour.

2. Add the onions, carrots and potatoes to the bottom of the instant pot first.

3. Whisk together the coconut milk through the black pepper. Add this to the instant pot insert.

4. Add chicken.

5. Twist on and lock your instant pot top, make sure you're pressure release steam valve is set to close. All set, now just wait for the beep.

I love to serve this with either plain or fried cauliflower rice. Happy eating friends.