I feel like I am on FIRE, in a good way of course! I am getting inspired by so many things around me and I can’t wait until the day they will be ready to share with everyone. For now I will keep them under wraps. I started my morning out with doing 20 leg lifts in a row without stopping! That is correct I am finally able to do a full set without stopping when just a few weeks ago I could hardly do 3 in a row! Maybe that is attributed to my inspirations today. Anyway I followed that up with 10 crunches and 10 sit ups. Let me just tell you my abs were screaming at me, in a this feels great but please stop making us work kind of way. I then took my perfect pug for a walk. The weather says it is only 79 degrees out there…I don’t think the weatherman has actually walked outside because it felt like 100 by the time we made it back home.
I immediately wanted something cold and refreshing so I grabbed a fruit water that consisted of raspberries, lemon and basil and took a sip. Then I wanted something to fill me up until lunch so I grabbed my pre made Tropical Banana Smoothie. Mmm it’s super yummy!
3 stalks of fresh pineapple
1 yellow banana just starting to spot
1/4 cup coconut milk
1/2 cup almond milk
1 scoop protein powder
For lunch it will be Chicken Ropa Vieja and mashed cauliflower. I have some Sunday errands I have to run and didn’t feel like cooking lunch. BUT dinner is another story, dinner is going to be a steak with garlic aoli, “fried” collard greens with bacon, and a baked sweet potato.
The steak was cooked in the oven with my awesome….you guessed it, cast iron skillet.
- Place your steaks on the counter 20 minutes before cooking them. This gives them some time to shed refrigerator temperatures and come closer to room temperature.
- Place a skillet in the oven and preheat to 500 degrees. When the oven reaches 500 degrees, leave it for about 10 minutes. This lets the skillet really soak in the heat
- Remove the skillet to the stove top on high heat. Sear the steaks for 30 seconds on each side. This creates a brown crust that is the result of the amino acids forced by heat to react with the sugars–it’s what infuses a lot of flavor.
- Move the steaks (pan and all) into the 500 degree oven. Roast for 2 minutes for every inch the steak is thick. Set a timer.
- After 2 minutes, flip the steaks, and roast for 2 more minutes.
- Remove from the oven, cover the pan with foil for 2 minutes. The steaks continue to cook, but come to a rolling stop on rising temperature.
- Serve with the very littlest pat of butter on the top of each (optional). I used a black truffle butter on mine.
This cooks the steaks to a perfect medium rare assuming that you have a steak that is 1 to 1 1/2 inches thick. For every 1/2 of steak, add another 30 seconds. For Exact Doneness, use a probe-style meat thermometer, and use the temperature guide in the table at the end of this Hub.
Black truffle butter on top to melt down into the warmed steak.
Collards with bacon.
1 large egg yolk
2 tsp. lemon juice
1/2 tsp. Dijon mustard
1/2 cup mild olive or canola oil, or a combination
2 garlic cloves, finely crushed or grated
salt and freshly ground black pepper
In a medium bowl whisk together the yolk, lemon juice, and mustard. Add the oil in a very slow stream or a few drops at a time, whisking vigorously and constantly, until all the oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in the garlic, salt and pepper. Makes about 3/4 cup.
Dinner was to die for 🙂