**Allergens: dairy, tree nuts, eggs
Marinated Flank Steak with Avocado Garlic Sauce
16oz beef flank steak Sauce:
1 TBSP olive oil 3 cloves garlic
1 TBSP balsamic vinegar 1 avocado
1 tsp brown sugar ¼ tsp salt
2 cloves garlic, minced ¼ cup water
1/2 tsp salt 1 tsp lemon juice
1/4 tsp freshly ground black pepper 3 large basil leaves
1 stalk celery
In a small bowl, whisk together the olive oil, balsamic vinegar, sugar and 2 cloves minced garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
In the meantime, in a food processor, pulse garlic cloves and celery. Add in the avocado, salt, water. lemon juice, and basil and pulse until smooth, stopping occasionally to scrape down the sides.
Spray a large grill pan with cooking spray and preheat over medium-high heat.
Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
Add a dollop of sauce to the top of the steak and serve.
Greek Yogurt Mashed Potatoes
1/2 pound red bliss potato (with skins) 1 TBSP fresh parsley, minced
1/2 tsp sea salt 1/2 cup plain Greek nonfat yogurt
1 TBSP garlic, minced Zest of 1 lemon
1 1/2 TBSP extra virgin olive oil Pepper, to taste
1/2 TBSP fresh rosemary, minced
Boil potatoes with a sea salt until tender, then drain and mash while hot.
Sauté garlic in a tablespoon of olive oil. When the garlic releases its aroma, toss in herbs and remove from heat. Combine with potatoes, remaining oil, yogurt, lemon zest, a squeeze of lemon juice, and pepper.
Spinach Salad with Fresh Raspberries and Pecans
For Salad: For Balsamic Vinaigrette:
2 cups Spinach 3 TBSP olive oil
1/2 cup fresh raspberries 1 TBSP balsamic vinegar
2 TBSP toasted pecans ½ tsp Dijon mustard
1 TBSP honey
Place spinach, berries, and pecans in a large bowl. Combine the oil, vinegar, mustard, and honey in a separate small bowl and whisk to combine. Pour on top of salad and toss to coat. You will most likely have leftover dressing, which can be stored in the refrigerator for up to 1 week.
Chocolate Cakes for Two
4 oz. dark chocolate, melted 1/2 tsp vanilla extract
2 TBSP applesauce 1/8 tsp salt
3 TBSP sugar 3 TBSP almond flour (or any other flour)
Preheat the oven to 400˚F and generously grease 2 custard cups, ramekins, muffin tins, or mini tart pans.
Melt the chocolate in the microwave at 30-second intervals (or over a double boiler), stirring until smooth. Set aside to cool slightly.
In a medium bowl, beat the applesauce and sugar together, and then add the eggs, one at a time, beating until smooth. Stir in the vanilla, salt, and flour, and then fold in the melted chocolate. Stir until well combined.
Divide the batter between the two prepared pans, and bake at 400˚F for 6-10 minutes, until tops of cake are just set. Let stand in the pans for about 10 minutes before turning out the cakes onto small plates. Serve with fresh berries, whipped cream, or ice cream/frozen yogurt. Enjoy!