My mother sent me an email last week to check out www.marksdailyapple.com. I really enjoyed reading his story, blog, and surfIng the site. I believe in Mark’s mission and philosophy. It helps he is an athlete, former runner, and triathlete.
I was at a friend’s house discussing a book, The Primal Blueprint. They let me borrow the book and the cookbook! Yay! 🙂
Day 1 Dinner
We had Sweet & Spicy Grilled Kale with Ginger Steak.
1 1/2 pounds of flank steak
1 large piece of Ginger root, roughly chopped
2-3 garlic cloves, roughly chopped
1/2 cup of tamari
2 tablespoons of lemon juice
2 bunches of kale
2 cans of coconut milk
2 tablespoons of tamari
2 tablespoons of lemon juice
1 teaspoon of red pepper flakes
Place steak in bowl and cover with the Ginger, garlic, tamari, and lemon juice. Marinate for 4 hours in fridge flipping steak occasionally.
Pull the kale leaves from the stems. Heat coconut milk on stove until it is just about to begin simmering, then turn heat off and add tamari and lemon juice. Pour the coconut milk over the kale leaves. Marinate in fridge for 4 hours, stirring occasionally.
Heat grill to high heat. Grill leaves 1-2 minutes on each side. Remove from grill and sprinkle red pepper flakes on top.
Grill the steak 6-8 minutes on each side. Let steak stand for 5 minutes before cutting into it. Serve with kale leaves on side and enjoy!
Since everything was made outside on the grill we decided to take advantage of the beautiful 80 degrees spring Texas evening and eat on our back porch. 🙂
Day 2 Dinner-
Dutch Oven Chicken on page 76
1 whole roasting chicken (remove giblets from interior cavity)
1 teaspoon of course sea salt
1/4 teaspoon of fresh ground pepper
1 tablespoon of EVOO
1/2 cup chopped onion
1/4 cup of chopped celery
4-6 cloves of garlic, minced
1 bay leaf
(I added some organic baby carrots)
Place rack in lowest position of oven and preheat oven to 250 degrees. Dry chicken with paper towels and season all over with salt and pepper.
Heat oil in Dutch oven on the stove over medium heat, and place chicken breast side down in the hot pot. While chicken is browning, prepare veggies, adding to the pan as you chop. Cook about total of 6-8 minutes. Turn chicken breast side up and turn off heat. Cover pot with tight fitting lid. Place pot into oven and bake for about 2-3 hours. Chicken is finished when instant read thermometer shows a temp of 175 degrees F. Let sit 20 minutes when finished and enjoy! I served this with a side salad and we had plenty for left overs!
Day 3 Breakfast-
I decided to try a breakfast recipe and added my own little twist to it. 🙂
Egg Muffins on page 160
1/4 lbs of breakfast turkey sausage
1/4 cup of coconut milk
4 cherry tomatoes chopped
A handful of spinach
1/4 of 2% grated cheese
Salt and pepper, to taste
Preheat oven to 350 degrees F.
Generously grease muffin tins. In a bowl, beat eggs and milk. Add sausage, tomato, spinach, cheese, and seasoning. Bake 18-20 minutes. You can really put what ever veggies or meat you wish in this recipe. It is so simple and a guarantee favorite for the whole family. 🙂
We also made Crispy Kale Chips today! The kids loved these! They love anything sour with lemon on it. That’s how I get them to eat their veggies. We put lemon juice on steamed asparagus, and broccoli. We also put organic apple cider vinegar on steamed spinach. We make sour faces and eating our veggies becomes fun.
Here’s is my video making Crispy Kale Chips. 🙂 It’s my first!
For dinner tonight we had left over Dutch oven chicken with steamed asparagus.
I finished the evening with a meeting about AdvoCare with a long time friend. I am very excited for her and I plan on continuing to support her on her journey in taking charge of her health. She is making it a priority and putting herself back on the list! Super. 😀