Flank Steak w/ Cucumber Salsa and Arugala Salad

Ingredients: Arugala, Grape Tomatoes, Basil, Shaved Parmesan, Dijon Mustard, Red Wine Vinegar, Pepper, Olive Oil, Flank Steak, Cucumber, Avocado, Red Onion, Jalepeno, Lemon, Lime

Preparation:
• Arugala Salad - Click here for Recipe
• Flank Steak - Throw on BBQ or cook in pan with a teaspoon of olive oil for a few minutes on each side
• Cucumber Salsa
1 Hothouse Cucumber Chopped
1 Avocado Chopped
1 Red Onion Finely Chopped
1 Jalapeno Finely Chopped
1 Lemon Cut in half and squeeze juice
2 Limes Cut in half and squeeze juice
• Quinoa
Bring 2 cups of water to a boil. Add 1 cup Quinoa. Bring back just to a boil, then reduce heat to low for 12 minutes. Give it a stir so it doesn’t stick to the pot. Remove from heat  and let sit for 15 min.
*Alternative, in lieu of Quinoa, use whole wheat tortillas. Remember that one tortilla is a serving.

Arugala Salad

Ingredients:
Arugala, Grape Tomatoes, Basil, Shaved Parmesan, Dijon Mustard, Red Wine Vinegar, Pepper, Olive Oil

Preparation:
Wash Arugala and place in large bowl
Grape tomatoes sliced in half
A few leaves of Fresh Basil
Shaved Parmesan
Dressing:
half teaspoon of sea salt
teaspoon crushed pepper
teaspoon of Dijon mustard
red wine vinegar
whisk together then while whisking add a small bit of olive oil

Quinoa Salad

1 Cup Quinoa
1 Avacado
1 Cup of Grape Tomatoes
1 Cucmber
1 Tsp Sesame Oil
1 Tsp Rice Vinegar

Prepare Quinoa and chill, chop veggies and toss with Sesame Oil and Rice Vinegar. Mix with Quinoa. Served chilled.

Salmon Power Meal

Ingredients:
Salmon, Dill, Olive Oil, Himalayan Sea Salt, Kale, Quinoa, Sweet Potatoes

Preparation:
Pre-Heat oven to 350 degrees
Wash and chop Kale
Peel Sweet Potatoes and cut into moons
Boil 2 cups water for Quinoa

Quinoa
Bring 2 cups of water to a boil. Add 1 cup Quinoa. Bring back just to a boil, then reduce heat to low for 12 minutes. Give it a stir so it doesn’t stick to the pot. Remove from heat  and let sit for 15 min.

Sweet Potatoes
Add a 1 tbsp olive oil to the bottom of a glass pan, place sweet potato moons evenly  in the pan and season with a little Himalayan Sea Salt. Bake at 350 degrees for 20-25 min.

Salmon
Add 1 tbsp olive oil to the bottom of a glass pan. Place salmon in the pan and season with dill and himalayan Sea Salt and Bake at 350 degrees for 18 minutes

Kale
Add 1 tbsp olive oil to the bottom of a large pan. Add washed and chopped kale to the pan and toss until it turns bright green, add a little himalayan Sea Salt

Hummus and Mini Peppers

Hummus
Red and Yellow Sweet Mini Peppers