Okay, so I know we all have those cravings for a great steak. There are a lot to choose from now-a-days. When you have a family, like I do, steaks can get expensive when you are feeding 4…or even more! Having that Memorial Day cookout this year? Want to show off a little without breaking the bank? Listen up…

Try a Flat Iron Steak. They are similar to a flank steak. It is off the shoulder of the cow. This is fairly new to the steak choice selections, so you may have just started to hear about it. If you do this right, you can be a star…with money left for the beer.

I find the flat iron at Kroger, near the flank steak, but this is usually in a pre-portioned package. So, know what you are looking for. I don’t find it (at least at Kroger) a top a styrofoam with plastic wrap like most of the steaks you find. Usually one steak can feed a family of four for about $12. If you have more than four, or all adults, you may want to go with two cuts. Marinate, marinate, marinate! Over night for the most flavor or pop it in a zipper baggie in the morning at least. There are a ton of pre-made marinades out there or you can make your own. The garlic and herb varieties work or any of the “steakhouse” marinades. Grill for about 8-10 minutes on the first side, then about 6 minutes on the second side for medium-rare on fairly high heat. I do mine on high, but all grills are different. Take the cut off the grill and let it rest for about 10 minutes. DO NOT cut into this right away. The juices will run all over the place and you will end up with dry meat. Dry does not work with this cut of beef. Then, you MUST cut it thinly and across the grain. Usually the grain runs lengthwise on these, so you are going to cut across it, making short slices of steak for your guests. I have also used this cut for steak tacos. Perfect!

If you want to go the extra mile, try out a Compound Butter and really dazzle! Have fun this summer!

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I’m sick of carrying a real camera around so these shitty iPhone pictures are all that we got.  Above you’ll see a traditional white pizza adorned with some fresh arugula and parmesan cheese.  This pie was incredible but note that it does not normally come with arugula.  That’s a dollar or two extra but Andy (or maybe his girlfriend Sarah) made the great recommendation.  Do it!  Every aspect of this pie was nailed to perfection and the server even mentioned how good Brett’s white pies were so don’t be afraid.  I normally shun white pie but this was easily the top of the tables.

Next to the white pie you’ll see some shit I ordered.  8 1/2 has me spoiled with an anchovy dream but that just doesn’t translate everywhere you go.  Anyways, this is a typical red pizza with mozzarella and anchovy and it didn’t turn out so well.  The whole thing ended up kind of messy and the anchovy distribution was a bit overkill, though I may be one of those assholes that likes anchovies but doesn’t.  I enjoy a tiny bite of them here and there, but as soon as they make the whole table smell like fishing bait, I’m checking out.  My bad!

Here is your de facto Margherita pizza pie.  Basil, mozz, you know the deal.  The only thing I wasn’t crazy about with this pie (and the fishy faggoni) was the sauce.  I noticed on the menu there is an option to use San Marzano tomatoes for an extra $2 but hey, we’re idiots and we didn’t pick up on it.

All that aside, these guys can cook a really great naples style pie that kicks the shit out of the other crap you’ll get in this town (aside from Pizza Tonight!) and the service is fucking fantastic here.  We also had a cream puff and that shit was too good.

So what have you learned today?  The pies here can be great, just choose your toppings wisely.  Stay away from fish, get a white pizza and tip your fucking waitress.  If you’re looking for brick oven pizza in the bottom you can be sure of a quality pie here and not from that other place a few blocks down…

Not all curries are the same, of course. And the taste depends on the combination of spices used in the curry powder. Over the years, I have learned to make my own curry powder by dry-roasting the spices, grinding them in a coffee grinder and then combining them.  Typically, dry curry powders (as opposed to the wet ones common throughout Southeast Asia) feature turmeric, chili powder, coriander seeds, cumin seeds, cardamon seeds, some kind of pepper, fennel seeds, and other spices.  I tend to like hot curries, but you can make mild curry powders with ease.

I took a few minutes to look online for recipes and came across one on the Food Network site that received very positive reviews:  http://www.foodnetwork.com/recipes/curried-chicken-thighs-recipe/index.html

Since I had some leftover coconut milk, I used that instead of heavy cream.  You could probably just as easily use plain whole-milk yogurt, which I find adds a nice tang.  I also increased the amount of cumin, decreased the amount of cinnamon, and added a bit of chili powder and ginger. I didn’t have fresh peas and was offended by the thought of using frozen peas, so I just omitted them.  You could add spinach for green color and added nutrition.

Enjoy!

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 6 chicken thighs
• Salt and pepper
• 1 cup chopped onion
• 3 teaspoons curry
• 1/2 teaspoon cayenne
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 2 carrots, peeled and sliced on diagonal
• 1 1/2 cups low sodium chicken stock
• 1 cup broccoli florets
• 1/4 cup heavy cream
• 3/4 cup frozen peas

Directions

Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. 

Remove chicken to a plate. 

Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. 

Stir in carrots and toss to coat. 

Add chicken stock and bring to a simmer. 

 Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice 

I mentioned before that Kyle has been on a radish kick lately. I don’t know what got into him, but he has been all about the radishes for the last few weeks. He never used to touch them, until about a year ago when I threw some diced radishes on top of Cuban black beans and rice. Then he was hooked. Ever since he saw them at the farmers’ market 4 weeks ago, he has asked for them every week. I am running out of ideas for preparation, which can only mean one thing in my house. Desperation breeds creativity in the vegology kitchen. Having tossed them in salads and sandwiches for the last few weeks, I am ready to move on to something more challenging.

Not only do these root vegetables add color to the plate, but they also pack a good dose of nutrition for your body. Radishes are considered by many to be a superfood due to their high concentration of nutrients relative to calories. Radishes contain Vitamin C, zinc, folic acid, B-complex vitamins, and anthocyanins. They contain nutrients that help rebuild tissues and blood vessels, they have cancer-fighting properties and they can help decrease inflammation. Radishes are a natural diuretic, which can aid in fighting certain infections. They also have a good amount of fiber, which can improve digestion. Who could deny a loved one his radishes, after finding out how great they are for his health?

While brainstorming this weekend, I thought about our first positive experience with radishes. Diced and served fresh over spicy black beans and tender rice, radishes were a refreshing component of the meal. When paired with tender, sweet baby greens, radishes offer a pleasantly bitter complement to a salad that would otherwise be lacking a much needed edge. However, when paired with soft and spicy beans, the crisp radish seems milder in flavor, and it adds a refreshing crunch to the dish. Having recently had great success with black bean tacos and mango salsa, I decided to give the spring radish a new stage on which to shine. A corn tortilla, topped with spicy black beans and fresh mango with tiny flecks of minced jalapeño thrown in for good measure.

The mango isn’t local, but who could resist these tender juicy mangoes that are currently in season in Chiapas, Mexico? Perhaps a locavore purist could, but when I saw this new-to-me variety in the grocery store, I had to give it a try. The Champagne mango is very tender, deliciously fleshy, and super sweet. It’s basically my spirit animal, if spirit animals could actually be fruits. I read that these Mexican mangoes are more closely related to Indian mangoes than the more popular Tommy Atkins mango. I bet these would be a good weapon to have in your arsenal if you planned on tackling a mango chutney.

We added a little cheese to our tacos, but you could leave it out to make them vegan. We enjoyed these on a warm night on our back porch. The sounds of kids playing and dogs barking in the distance mingled with the natural chorus of wildlife in the woods right behind our house. The sun went down as we laughed and talked and wiped mango juice from our chins, as diced radish and cucumbers and tender black beans tumbled out of their soft taco shells and littered our plates. We had the awe-inspiring experience of watching a baby blue jay learn how to fly as we dined. We saw many crash landings and a few promising vertical flutters, before its parents swooped in at dusk and (I assume) vowed to try again tomorrow. We experienced the best of spring in one night during that meal, and I was really thankful that Kyle had convinced me (again) to pick up some radishes at the market. What is this season for, if not for trying new things?

Radish Salsa

Ingredients:

• 1 cup diced radish
• 1/2 cup peeled, diced cucumber
• 2 large scallions (or 3-4 small), thinly sliced
• 1 clove garlic, minced
• 1/4 tsp ground cayenne pepper (less if you can’t take the heat)
• Juice of one lime
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Preparation:

1. Combine all ingredients in a medium sized bowl. Stir to mix thoroughly. Season with salt and pepper to taste.
2. Store covered in refrigerator and serve cold.
3. Serve with chips, on black bean tacos, or on a salad or sandwich.

And no, your eyes are not deceiving you.

Those ARE blueberries that you’re seein’ in that there salsa mix

Plus a lil’ sweet bell pepper, spicy cilantro, tangy lime and fresh cilantro!

For some reason I just can’t get enough of sweet fruit these days…

Outta the norm for this lil’ lady - veggie lovah alltheway!?!

But there’s been somethin’ about the lure of sweet berries that lately I just can’t seem to resist…

Especially when paired with a unique array of flavors such as this.

Inspired by a Whole Foods find that my girl Megan surprised us with just a few days ago!  So fun

Whether enjoyed atop a fresh crisp bed of greens with some sweet strawberries…

Or layered into a warm corn tortilla with some simply spiced tilapia…

And topped with fresh lime & avocado.

This salsa has totally stolen my summer heart <3

And I think that it just might steal yours too

Enjoy!!!

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Monday, I got an e-mail back from FitFluential, and I’m officially a FitFluential Ambassador! I’m excited, because it’s such an amazing community of bloggers!

I also ran a new PR on the treadmill, did some Jillian Michaels, had a BFF Date with Eric, and found out I’m influential about Unicorns. What? Yes. I don’t make this stuff up.

Yep, that’s my PR! A mile in 8:29 (See above.). I know that’s not fast for most of you, but I was excited aboutit! (And that’s what PRs are all about, right?) I think my weekend off really helped, because I felt so energized at the gym. Seriously, from now on, force me to take rest days, ok? Ok, good.

Anyways, on to my daily eats! This is What I Ate Wednesday Monday.

Breakfast

This breakfast is still keeping me quite satisfied. It’s unbelievably tasty. Same breakfast, same picture. Don’t judge.

• 1 banana
• 1 cup almond milk
• 1 tsp xanthan gum
• 1 tbsp cacao bliss coconut butter
• 1/2 scoop vanilla protein powder
• 2 handfuls of spinach
• Whole lotta ice

Lunch

A rushed lunch at work (photographed and packed at home, eaten at my desk while answering e-mails.):

• 1 cup chobani 0%
• 1 scoop protein powder
• Blueberries + Strawberries

It’s so weird how I don’t generally like dairy products, but I could eat greek yogurt every single day.

Afternoon snack:

I have some fruit almost every single afternoon. That whole no-fruit-after-2pm thing would not work for me. Monday, it was an apple. I also had a light string cheese for a little protein. I feel like an idiot when I eat string cheese at work. It’s like eating fun dip. And you just can’t look like a grown up when eating fun dip.

Dinner

For dinner, I consumed a (few) glass(es) of vino from Secco, because it was flight night, and Eric and I hadn’t had a BFF-Date night in forever, so it was long over due. We also do our  best business brainstorming when we’ve had a glass or two of wine. It’s a fact. Don’t mess with the facts. We also had some pizza. It’s all about balance, right?

What are you excited about today?