Friday, September 4, 2020

Lunch: Peanut Butter and Dark Chocolate Fruit Bowl

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Bananas

⅔ Cup Blueberries

8 Strawberries

½ Cup Uncooked Oats

4 Tbsp Peanut Butter

6 Tbsp Dark Chocolate Chips

2 tsp Honey

Light Sprinkle of Chia Seeds (Optional)

4 Bananas

1 1/3 Cup Blueberries

16 Strawberries

1 Cup Uncooked Oats

8 Tbsp Peanut Butter

12 Tbsp Dark Chocolate Chips

4 tsp Honey

Light Sprinkle of Chia Seeds (Optional)

6 Bananas

2 Cup Blueberries

24 Strawberries

1 1/2 Cup Uncooked Oats

12 Tbsp Peanut Butter

18 Tbsp Dark Chocolate Chips

6 tsp Honey

Light Sprinkle of Chia Seeds (Optional)

Directions

1. Slice bananas into thin slices

2. Rinse, pat dry, and slice strawberries into thin slices

3. Rinse and pat dry blueberries

4. Pour oats evenly into 2 bowls

5. Heat peanut butter in 15 second increments in the microwave, stirring in between, until melted

6. Drizzle peanut butter over oats

7. Place fruit evenly over peanut butter

8. Heat dark chocolate in 15 second increments in the microwave, stirring in between, until melted. Drizzle over fruit

** Optional-sprinkle extra fruit, oats, and chia seeds on top**


Dinner: Flank Steak Chimichurri

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

3/4 Lb Flank Steak

Chimichurri (recipe below)

1 ½ Lbs Flank Steak

Chimichurri (recipe below)

2 1/4 Lbs Flank Steak

Chimichurri (recipe below)

Directions

1. Heat oven broiler to 450 degrees

2. Rub steak on both sides w/one half of chimichurri

3. Put onto a baking sheet and broil for 8 minutes on one side, flip over and broil for 8 more minutes

4. Remove from oven. With foil, create a tent over steak and let rest for 10 minutes

5. Slice across the grain of the steak and serve with remaining chimichurri

Chimichurri

  • 2
  • 4
  • 6

1/2 Cup Parsley

1/4 Cup Cilantro

1 1/2 Cloves Garlic

1/4 Onion

1/4 Cup Extra Virgin Olive Oil

1 Tbsp Red Wine Vinegar

1/2 Tbsp Oregano

1/4 tsp Salt

1/4 tsp Ground Black Pepper

1 Cup Parsley

½ Cup Cilantro

3 Cloves Garlic

½ Onion

½ Cup Extra Virgin Olive Oil

2 Tbsp Red Wine Vinegar

1 Tbsp Oregano

½ tsp Salt

½ tsp Ground Black Pepper

1 1/2 Cup Parsley

3/4 Cup Cilantro

4 1/2 Cloves Garlic

3/4 Onion

3/4 Cup Extra Virgin Olive Oil

3 Tbsp Red Wine Vinegar

1 1/2 Tbsp Oregano

3/4 tsp Salt

3/4 tsp Ground Black Pepper

Directions

1. Put all ingredients into a blender and blend until smooth

Pico de Galo

  • 2
  • 4
  • 6
  • Nutrition

1 Roma Tomato

¼ Onion

1 Tbsp Cilantro

Juice from ½ Lime

Salt and Ground Black Pepper to Taste

2 Roma Tomatoes

1/2 Onion

2 Tbsp Cilantro

Juice from 1/2 Lime

Salt and Ground Black Pepper to Taste

3 Roma Tomatoes

3/4 Onion

3 Tbsp Cilantro

Juice from 1/2 Lime

Salt and Ground Black Pepper to Taste

Directions

1. Gently stir all ingredients together

2. Serve alongside flank steak chimichurri

Jasmine Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

1 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Jasmine Rice

2 Cup Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 1/2 Cups Jasmine Rice

3 Cup Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Bring water to a boil and add rice

2. Reduce heat and simmer for approx 20 minutes or until all water is absorbed and rice is fluffy

3. Stir in olive oil

4. Salt and pepper to taste