Flatiron steak Salad with Chimichurri Sauce


1/3 lb Grass fed Flat Iron Steak

2 Cups Red Leaf Lettuce (or any lettuce you like)

Handful of Cherry Tomatoes

2 scallions

1/4 Green Bell Pepper

1/4 Cup Cilantro

1 Clove of Garlic

1/4 Cup Olive Oil

1/2 Tsp Red Pepper Flakes

1/4 Tsp Salt

1/2 tsp ground pepper

1. Cook Steak on a grill pan 3-4 min per side & slice

2. Chop lettuce, scallions, tomatoes & green pepper

3. Fill bowl with veggies & top with sliced steak

4. In a blender add cilantro, olive oil, garlic, red pepper flakes, salt, pepper & blend until it forms a thick sauce

4. Pour chimichurri over steak & dig in!




Watermelon Mint Salad



Ricotta Salata or Feta

Fresh Mint Leaves

1. Chop watermelon into bite sized chunks

2. Slice ricotta salata or crumble Feta

3. Add chopped or whole mint leaves

This is the MOST refreshing dish on a hot summer day!

No Bake Almond Thumbprint Cookies


Recipe From The Healthy Apple


1/2 Cup Whole Almonds

1/2 Gluten Free Rolled Oats

3 Tbsp Coconut Oil

1 Tbsp Water

1 Tbsp Vanilla Extract 

Pinch of Salt 

Raspberry Jam

1. In a blender mix all ingredients expect raspberry jam until it forms a dough consistency

2. Roll dough in your palms to form small bit sized balls

3. Place your thumbprint in the center of each ball

4. Fill thumbprint with jam

Yes, its that simple & easy! Literally takes 10 minutes & so delicious!!!

Oat & Millet Granola Bars


1.5 Cups Rolled Oats

1/2 Cups Slivered Almonds

1/4 Cup Uncooked Millet

1/4 Cup Chia Seeds

2/3 Cups Creamy Peanut or Almond Butter

1/4 cup Honey

1 Tsp Vanilla

1 Tsp Cinnamon

1/4 Tsp Salt

2 Tbsp Goji Berry (Optional)

2 Tbsp Semi Sweet Chocolate Chips (Optional)

1/4 Cup Coconut Flakes (Optional)

1. Pre-Heat Oven to 350 Degrees 

2. Toast Oats, Millet & Almonds in oven for 10 min

3. Mix Oats, Millet, & Almond in large bowl

4. In a small saucepan heat the peanut butter & honey, stirring well

5. Add Cinnamon & Vanilla to peanut butter mixture & remove from heat

6. Add Peanut Butter mixture to the bowl with oats, millet & nuts, Stir well

7. Add in the Goji Berries & Chocolate Chips

8. Pour mixture into 8 x 8 pan lined parchment paper & lightly greased with olive oil, being sure to press mixture into pan

9.  Cover wtih plastic wrap & let cool in fridge for a couple hours

10. Remove & cut into squares. These should last 2 week in fridge or one month in the freezer.

Happy Snacking! 

Almond Crusted Chicken Nuggets


1 cup Almond Meal

2 Eggs

1 lb Chicken cut into small nuggets

1 Tbsp Smoked Paprika

1 Tsp Cumin

1/2 Tsp Garlic Power

1 Tsp Salt

1 Tsp Pepper

1 Tsp Cayenne

1 Tsp Olive Oil

•Pre heat oven to 375

•Combine Almond Meal & Spices into a large bowl

•In separate bowl beat 2 eggs

•Pop the chicken into the eggs to coat then put them into the almond mixture

•Lightly grease baking sheet (I like to brush on a thin layer of olive oil)

•Bake for 20 minutes or until golden brown