Ginger Soy Flank Steak

Next time you are looking for a good recipe for a lean cut of steak give this one a try! I first tried this recipe a few years ago and loved it. It got stashed away and I completely forgot about it. The other day I was trying to think of something different to fix and it came to mind so I dug the recipe out of my drawer and decided to fix it for dinner tonight. Enjoy!

Ginger Soy Flank Steak

• 2 inch slice fresh ginger, peeled and finely chopped
• 3 cloves of garlic, finely chopped
• 1 Tbsp crushed red pepper
• 2 Tbsp fresh lime juice
• 1 Tbsp raw honey
• 1/4 cup reduced sodium soy sauce (I use Bragg's Aminos)
• 1 tsp sesame seed oil
• 1 1/2 lb flank steak (or tenderized round steak)

Preparation:

1. Combine ginger, garlic, red pepper, lime juice, honey, soy sauce, and oil in a small bowl; whisk to blend.
2. Place steak in a shallow dish. Pour mixture over steak; marinate, covered, turning once, for 1 hour in the refrigerator. 
3. Preheat grill or broiler on high.
4. Grill or broil steak for 5 to 8 minutes on each side, or until the internal temperature reaches desired temperature on your meat thermometer. Remove from heat; let steak rest, covered with aluminum foil, for 5 to 10 minutes before slicing. 
5. Slice steak thinly against the grain. Enjoy!

Nutritional Information:

Calories: 206

Cholesterol: 74 mg

Fat: 9g

Sodium: 415mg

Protein: 25g

Carbs: 6g

Eggplant Pizza!

Are you a HUGE fan of pizza like I am but hate how horrible it is for you? Next time you are craving pizza why not try this healthy alternative using eggplant instead of regular crust to help make it a little healthier?

I found this recipe while browsing around on the web looking for different ways to make pizza healthier. Here is the recipe - try it out and tell me what you think!

Original main course recipe by Darla Leal, Stay Healthy Fitness 2013

Ingredients

1 eggplant, sliced
1/2 cup organic jarred marinara sauce
1/2 cup mozzarella cheese or reduced fat Italian cheese blend
1/2 tsp each sea salt and fresh ground black pepper
2 tsp olive oil for brushing

Sliced nitrate free pepperoni (or use your favorite toppings. We also used black olives, artichoke hearts, pesto instead of red sauce, etc)

Preparation

Slice the eggplant and sprinkle with salt on each side. Set aside on large baking sheet for thirty minutes, rinse and pat dry.  This removes the bitterness from the eggplant.

Preheat your oven to 425 degrees. Brush or rub each side of the eggplant slices with olive oil.  Sprinkle both sides 1/2 tsp each sea salt and fresh ground black pepper. Place eggplants slices on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, approximately six minutes. Remove from oven.

Spoon the marinara sauce on the eggplant slices, add the cheese and nitrate free pepperoni.  Go crazy with adding your favorite toppings!

Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted.  For an extra crisp topping, broil for a few minutes until browned. Enjoy!