Recipe: Bloody Mary Steak
🍅🍋🌶 Blood Mary mix may say “brunch” … but this marinade will give a zesty boost to your grass-fed steak!
Since grass-fed beef tends to be leaner than conventionally raised meat, using a marinade is a great option.
Makes 4 servings.
Ingredients:
2 cups (480 ml) tomato juice
Juice of 1 lemon
4 cloves garlic, minced
2 Tbsp prepared horseradish
2 tsp Worcestershire sauce
¼ to ½ tsp Tabasco sauce
4-5 “grinds” of black pepper
1 lb (450 g) grass-fed skirt or flank steak
Directions:
Whisk together the tomato juice, lemon, garlic, horseradish, Worcestershire and tabasco sauces, and pepper in a glass baking dish.
Add the steak, flipping it over to make sure it’s fully coated. Cover the dish and place it in the refrigerator to marinate for 2-12 hours.
To grill, remove the steak from the refrigerator about 20 to 30 minutes before cooking time, and pour off the marinade. Discard the liquid and pat down the steak to remove the remaining marinade.
Preheat your grill, and when it’s very hot, add the steak and cook for 3-4 minutes per side (this will give you a medium-rare steak). Remove from the heat and let rest for 5 minutes before cutting it against the grain into very thin slices.
Serve and enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by JESUSGONZ_ from pixabay
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Recipe: “Cheesy” Garlic Cabbage
🧄 This cabbage recipe is PACKED with flavor and despite the name … it’s 100% plant-based.
It gets its cheesy flavor from the nutritional yeast.
TIP: If you like spicy foods, add 1-2 dashes of sriracha to the garlic mixture coating the cabbage for some extra oomph.
Makes 8 servings.
Ingredients:
½ large head cabbage (red or green)
6 Tbsp nutritional yeast
4 cloves garlic, finely minced
3 Tbsp extra-virgin olive oil
3 Tbsp rice vinegar
1 Tbsp coconut aminos
½ tsp sea salt
Directions:
Preheat your oven to 425°F/220ºC. Keeping the core intact, cut the cabbage into 8 wedges.
Combine the nutritional yeast, garlic, oil, vinegar, coconut aminos, and sea salt in a small bowl.
Place the cabbage, cut-side down, on a large rimmed baking sheet. Brush the wedges on all sides (including the bottom) with the garlic mixture.
Roast until the edges are golden brown, about 20 minutes. Turn the wedges and continue to roast until the cabbage is tender and golden, about 10 more minutes.
Remove from the oven and serve. This may become one of your new favorites!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by bhofack2 from Getty Images Pro
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Recipe: Mushroom-Chicken Snack Pizza
🍕 Mini-pizzas have been a “thing” for decades because they are just plain delicious.
Plus … they also make GREAT appetizers for parties! 🍄
The trick to keeping them healthy is to use quality ingredients – and this recipe does just that.
Makes 4 servings.
Ingredients:
4 sprouted grain English muffins
3 oz (85 g) cooked leftover chicken
6 button mushrooms, chopped
1 cup (245 g) jarred tomato sauce
½ cup (55 g) goat cheese crumbles
Directions:
Preheat your oven to 350ºF/177ºC. Split each English muffin in half and place them crust side down on the baking sheet, leaving about 1 inch (2.5 cm) between them.
In a small bowl, toss together the chicken and mushrooms.
Top each muffin with 2 Tbsp of the tomato sauce, 3 Tbsp of the mushroom mixture, and 1 Tbsp of cheese.
Place in the oven and bake for 10-12 minutes. Remove from the oven and let cool slightly before serving. Try not to eat them all before the party!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by svariophoto from Getty Images Signature
Recipe: Cashew-Pineapple Quinoa
👩🍳🍍 Pineapple and cashews give plain quinoa an exotic flair in this recipe.
Serve it with chicken or toss in some black beans for a full plant-based meal.
Makes 6 servings.
Ingredients:
1 cup (180 ml) quinoa
2 cups (480 ml) water
1 Tbsp olive oil
1 cup (180 g) canned pineapple chunks packed in their own juice (drain, but reserve the juice)
¼ cup (30 g) raw chopped cashews
Sea salt and freshly ground pepper
Pinch of nutmeg
Directions:
Place the quinoa and water in a medium saucepan and bring to a boil over high heat.
Reduce the heat to low, cover, and let simmer for 13-15 minutes, or until the liquid has been absorbed. Remove from the heat and fluff with a fork.
Heat the olive oil in a medium skillet over medium-low heat. Add the cooked quinoa, pineapple chunks, and cashews. Cook until heated through, about 3-5 minutes.
Stir in the pineapple juice (only as much as you’d like!), salt, pepper, and nutmeg, and let cook until warm and well-combined. Taste and adjust seasonings.
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by VeselovaElena from Getty Images