It’s a new day and I’m feeling pretty fabulous after the yucky day I had yesterday! I took some time this morning on self-reflection, found some great inspiration in bettering my skills of letting toxic people go and I’m moving on! See my sad little post yesterday… Letting Go of…People that Suck! I’m over it!
Time to get back to doing what I love and helping those that need and want it! So here we go! Recipes are in high demand with our clients and members. I hear you and I’m ready to help! For the next week, my focus for the blog will be “Healthy Family Food”.
I plan on sharing my favorite recipes that my picky family actually enjoys. Let me paint you a picture….My 11 year old daughter love all carbs! If they happen to be coated in butter, she’s the happiest person in the world. Think mashed potatoes, pasta and parmesan cheese or white rice with butter and salt. Ugh,…just thinking about it made my insulin spike! My 9 year old son is all about mac n cheese, chicken, broccoli and chocolate. Seriously, that’s his jam! Luckily for me, my hubby will eat pretty much anything. Keeping in mind that he is a personal trainer as well, so health and fitness means a lot to him. Obviously, protein and veggies need to be in every meal. OH DARN! Haha!
As a mom, I make sure my kids are educated and understand the choices they make with their meals. That doesn’t mean I micromanage them and their decisions, because I don’t. It just means that I guide and educate them to make healthy choices. They know what protein does for their body and muscles, they know that carbohydrates give them energy that needs to be burned off with activity and they know that healthy fats make them think and move better. Do they make perfect choices all the time? Of course not, they are kids! However, I am so proud of what they know and how they use that knowledge to fuel their bodies.
So here are a few rules we follow with our family dinners…
- Everyone MUST have veggiesof some kind. No getting up from the table until I am satisfied with their consumption. It can be a quick salad, grilled or steamed veggies or veggies hidden within the dish.
- Everyone must have some form of protein. Same rules apply, don’t leave the table until you have your protein in.
- When you want seconds of carbs, they always do. They have to have seconds of the protein or veggies, first. Often the question of seconds, comes with me asking, “Are you still hungry or does it just taste good?” This is not meant to be a guilt trip, it’s meant to get them thinking about what it feels like to feel satiated or just having an appetite for the yummy stuff.
- We don’t do dessert. I never got them in the habit of having dessert. When we have sweets in the house, it’s usually for a fun reason. Sweets come with birthdays, holidays or sometimes, just because Jadyn likes baking and I like to get her moving in the kitchen. Dessert in our home, is for an occasion.
Yes, we sit at the dinner table together. Yes, we like to have conversations during our time together. We usually ask questions like, “What was your favorite part of the day?” “What challenge did you come across today?” I want them to start thinking about how to overcome and how to celebrate their day.
Now that I have painted you a picture of our dinner table, I have a recipe for you!
Lets start with Jadyn’s favorite…Brady’s will be featured tomorrow 🙂
Grilled Flank Steak and Asparagus with Crispy Roasted Potatoes
Marinade and steak
- 1 cup low sodium soy sauce
- 1/4 cup rice vinegar or balsamic vinegar
- 3 tbsp minced garlic
- 1 tbsp minced ginger or 2 tsp ground dried ginger
- 3 tbsp light brown sugar
- 3 tbsp honey
- 1 cup warm water
- 1/2 cup finely chopped green onions
- 2 pounds flank steak
- 1.5 pounds yukon gold potatoes, diced
- 3 tbsp ranch dressing dry mix
- 1/4 cup olive oil
- 1/2 tbsp garlic salt
- pepper to taste
- 1-2 bunches of asparagus
- 2 tbsp olive oil
- salt and pepper to taste
- 2 tbsp shredded parmesan cheese
Place all ingredients for marinade (except steak and green onions) in small bowl and whisk together until combined.
Place steak in deep dish and pour marinade over the top. Sprinkle green onions atop the steak, then cover and place in fridge for at least two hours or up to 8.
An hour before you want to serve dinner, preheat oven to 400 degrees for potatoes. Line cookie sheet with aluminum foil and spray with non-stick cooking spray.
Place all ingredients for potatoes recipe in large ziplock bag and toss until potatoes are evenly coated. Spread potatoes on cookie sheet evenly and place in oven to bake 30-40 minutes. Toss with spatula every 10-15 minutes. Remove from oven when sides are crispy and the centers are tender.
In the meantime, snap end off one piece of asparagus to see where to cut the rest of the stalks. Once all stalks are cut, brush long pieces of asparagus with olive oil and sprinkle with salt and pepper. Place on plate and get ready to grill/broil with steak.
Heat your grill on high! Place steak directly on grill and let cook for 4-6 minutes per side or until reaching desired temp of 125 degrees to 150 degrees, depending on desired doneness. Throw away the rest of your marinade. When done, place on cutting board and let rest for at least 10 minutes. Place asparagus on grill and cook until desired doneness, place on new plate and sprinkle with parmesan cheese.
If needed, use broiler instead of grill for steak and asparagus. Heat broiler and follow the same steps above, flipping steak 4-5 minutes into the cook.
Cut steak against the grain of the meat for the best tenderness when eating.
- Enjoy dinner with your family and feel good about the healthy meal you provided! You nailed it!
Food prep tip: I OFTEN double or triple my recipes because I am NOT about cooking every single day for every single meal. I like to spend just a bit more energy by making a larger recipe so my family and I have healthy options on the days that follow our healthy family dinner.