If you're anything like me, you scroll through your Instagram feed looking at "body inspiration" and wonder what in the world those girls eat. I will read through different diets and magazine articles about how Beyonce lost all of that baby weight by eating canned tuna and drinking a gallon of water a day. And while that's all nice and everything...that's just not going to happen for me. Luckily I have Shellie Davis to guide me through the world of "would you like cheese with that?" Today, we have a full day of meals recommended by Shellie. And believe me, they're tasty and healthy!
First up, breakfast!
This breakfast is super tasty and keep me full until lunch. This is great for me with my schedule because I don't always know when lunchtime is coming.
This dish is super easy and can be made all in one skillet. I've also found that it keeps pretty well in the fridge. I make this at the beginning of the week and that way it is easy for me to heat up quickly when I have little time.
By the time the afternoon rolls around, my eyes are either glazed over from hours of staring at my computer screen or I'm ravenous because lunch didn't happen for me. This super easy snack perks be back up for a few more hours of work before I call it quits. It also satisfies my sweet tooth without the guilt!
This dinner recipe take a bit more time than the other meals of the day, but it is just as yummy!
- steak with Mediterranean brussels sprouts
- 1 lb grass-fed flank steak, trimmed
- kosher salt, freshly ground black pepper
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 1 tbsp Dijon mustard
- 8 rosemary sprigs
- 11 garlic cloves
- 1 ½ lb brussels sprouts, trimmed and halved
- ½ cup Kalamata olives, pitted
- 2 tbsp oil packed sun dried tomatoes, minced
- ½ tsp crushed red pepper flakes
- 2 tbsp pine nuts
Preheat your oven to 400 degrees. Season steak on both sides with salt and pepper. In a small bowl, whisk together ¼ cup balsamic vinegar, 2 tbsp olive oil, and mustard. To a ziplock bag, add steak, marinade, 4 rosemary sprigs, and 3 garlic cloves, smashed, and toss gently to coat. Refrigerate for at least 1 hour.
In a medium bowl, toss together brussels sprouts, olives, sun-dried tomatoes, remaining 4 rosemary sprigs, remaining ¼ cup balsamic vinegar, remaining 8 garlic cloves, remaining 2 tbsp olive oil, red pepper flakes, and salt and pepper to taste. Place mixture on a sheet pan and roast until caramelized, 10 to 15 minutes depending on your oven. Sprinkle with pine nuts 1 minute before brussels sprouts are finished.
To cook steak, preheat a grill to medium high or set a grill pan over medium-high heat. Remove steak from marinade, letting excess drip off, and grill barely charred and the inside is still pink, about 4 to 5 minutes per side. Let rest for 10 minutes, then slice across the grain into 1-inch strips. Serve with roasted brussels sprouts. This makes four servings. You could pre-cook the steak, but I recommend making the brussels sprouts fresh.
Toasted Honey Pecan/Cranberry Chocolate Bark -- Recipe courtesy of the Paleo Pantry
- 1 3.5 oz dark chocolate bar 75% or higher. (Green & Black's 85% Cacao Organic bar is a great brand)
- 1 cup semi sweet chocolate chips (Enjoy Life Chocolate chips suggested brand)
- 1/2 cup unsalted raw pecan halves
- 1/3 cup dried cranberries
- 3 tbsp. unsweetened coconut flakes (Bob Red Mill's is a great brand)
- 1 tbsp. + 1 tsp of coconut oil
- 1 tsp raw unfiltered honey (local is best)
- Pinch of sea salt
Combine all of the ingredients onto a flat pan. Allow time to harden and then break into pieces and enjoy!
If you're drooling over these recipes, get up and head to the store to buy the ingredients! Let us know what you think in the comments below!