Sirloin Steakhouse Salad with Avocado-Garlic Dressing

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Prep: 5 mins

Cook: 8 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Protein packed salad with healthy fats in the dressing too!

Ingredients

• 1 whole Sirloin Steak
• ¾ teaspoons Sea Salt, Divided
• 1  Avocado, Divided
• ½ cups Extra Virgin Olive Oil
• 1 clove Small, Garlic
• 2 Tablespoons Apple Cider Vinegar
• 4 cups Spring Mix Lettuce
• 12  Grape Tomatoes

Preparation

Turn a stove burner on medium heat and spray a pan with nonstick cooking spray.

Pat steak dry and season with 1/2 teaspoon sea salt. When pan is hot, add steak and __cook for 4 minutes on each side for medium rare. Let steak cool on a cutting board when finished.

To prepare the dressing, add 1/2 avocado, 1/4 teaspoon sea salt, olive oil, garlic, and apple cider vinegar to a blender or food processor and blend until ingredients are well-mixed.

Add 2 cups of lettuce to each plate. Slice steak fairly thinly and add to each bed of spring mix. Halve the grape tomatoes and dice the remaining avocado and add evenly to each salad. Drizzle the dressing over each salad and enjoy!

Raspberry Jam Quinoa Parfait

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Prep: 5 mins

Cook: 15 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Switch up your breakfast or snack routine with this easy Raspberry Jam Quinoa Parfait!

Ingredients

• 1 cup Dry Quinoa, Rinsed And Drained
• 2 cups Water
• 2 teaspoons Vanilla Extract
• 2 cups Vanilla Greek Yogurt
• 1 cup Raspberry Chia Jam

Preparation

Cook quinoa with water, according to package directions. Remove from heat and stir in vanilla extract. Set quinoa aside to cool. If making parfaits in advance, refrigerate quinoa until needed.

To prepare parfait, spoon about 1/2 cup yogurt onto the bottom of a Mason jar or glass, followed by 1/4 cup quinoa and 3 tablespoons of jam. Repeat with another layer, or as many as you desire. Repeat process with remaining servings.

Serve immediately or refrigerate until ready to serve. Enjoy!

Strawberry Rhubarb Vegan Overnight Oats

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Prep: 10 mins

Cook: 15 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

These easy, gluten free Strawberry Rhubarb Vegan Overnight Oats taste like waking up to a healthy slice of pie for breakfast! Make-ahead friendly and only 200 calories!

Ingredients

• FOR THE CRUMBS:
• 1 Tablespoon Almond Flour
• 1 Tablespoon Rolled, Old Fashioned Oats (gluten Free If Needed)
• ½ Tablespoons Coconut Sugar
• 1 teaspoon Coconut Oil, Softened To Room Temperature (the Consistency Of Softened Butter)
• FOR THE SAUCE:
• 1 cup Strawberries, Roughly Chopped (130g)
• ½ cups Rhubarb, Sliced (65g)
• 1 Tablespoon Agave
• 1 Tablespoon Water
• FOR THE OATS:
• ⅔ cups Rolled, Old Fashioned Oats (gluten Free If Needed)
• 1 teaspoon Ground Cinnamon
• ⅔ cups Unsweetened Vanilla Almond Milk

Preparation

In a small bowl, mix almond flour, oats and coconut sugar. Add coconut oil and use your hands to mix until you have a crumbly mixture.

Spread the crumbs on a microwave safe plate and microwave for 1 minute. Stir and then microwave an additional 45 seconds. (See note below.) Place the plate into the refrigerator to let the crumbs harden.

In a medium sauce pan, combine strawberries, rhubarb, agave and water on medium heat. Simmer for 6 minutes, and then mash everything together. __cook an additional 9–10 minutes, stirring frequently, until mixture reduces and thickens. Stir a lot so the bottom doesn’t burn. Once reduced, divide the sauce between large cups.

In a medium bowl, stir oats and cinnamon. Stir in almond milk, and then divide oats between the cups. Refrigerate for at least 6 hours to overnight to let the oats absorb the liquid.

In the morning, divide crumbs between the cups, stir everything together and devour!

Note: I have not tested this in the oven, so I can’t advise you on cooking time and temperature for the oven.

Grilled Corn with Herbs

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Prep: 1 hr

Cook: 20 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Grilled corn with herbs, with ingredients so light and fresh it makes you feel like you are sitting in a shady spot enjoying a wonderful outdoor meal.

Ingredients

• 4 ears Sweet Corn On The Cob With Husks
• 1 cup Extra Virgin Olive Oil
• 2 Tablespoons Diced Sweet Onions
• ½ cups Fresh Cilantro, Chopped
• ½ cups Fresh Parsley, Chopped
• 2 Tablespoons Fresh Chives, Chopped
• 2 Tablespoons Fresh Lemon Juice (or More, To Taste)
• Salt For Herb Dressing Plus 1 Tablespoon For Soaking Corn
• Fresh Cracked Pepper

Preparation

Carefully peel back the husks from the ears of corn without tearing them off. Then pull away all the corn silk. Lift the husks back over the corn. Soak the corn in a large bowl, covered with water and 1 tablespoon of salt for 1 hour.

Mix remaining ingredients to make the fresh herb dressing in a shallow bowl and allow to sit at room temperature until the corn is grilled.

When corn is finished soaking, preheat a grill with the lid closed to medium or medium-low setting.

Drain any excess water from the ears of corn and set directly on the grill grate. Close the lid and __cook for 15–20 minutes, rotating every 5 minutes and grill until the kernels are tender to taste.

Remove any remaining husk. Serve warm with the fresh herb dressing.