Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.
Top kale with sunflower seeds, red onion, radishes, and strawberries.
Before serving, toss with 1/3 cup of the dressing.
Place 2 tsp olive oil in a medium stock pot over medium-high heat.
Add diced chicken and cook for about 3 to 5 minutes until lightly browned. When the chicken is thoroughly cooked, remove from heat and set aside.
Add the remaining 2 tsp olive oil and the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.
Add the sweet potato, zucchini, tomatoes, tomato paste and stock.
Add the chili powder, cumin, oregano, cinnamon and salt.
Adjust the heat to medium-high heat and bring to a slight boil.
Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.
Add the spinach and chicken and cook for 2 minutes to wilt spinach.
Remove from heat.
Top with cilantro and serve.
Gather all ingredients and equipment.
Mix all the seasonings in a bowl.
Place in a sealed container and store, unrefrigerated, for up to 3 months.
Bring a medium sized pot of water to a boil over high heat.
Blanch green beans by boiling until they just turn bright green (about 1 minute).
Fill a bowl with ice and cover with water.
Use tongs or a slotted spoon to add green beans to the ice water to cool and stop the cooking process.
In a separate medium bowl, whisk together the lemon juice and zest, salt, pepper, and garlic.
Slowly drizzle in olive oil while whisking.
Toss the vinaigrette with the green beans and red bell pepper.
Top with the almonds and serve.
If not serving right away, keep the almonds on the side so that they do not get mushy.
Gather all ingredients and equipment.
Preheat a grill on medium-high heat.
Evenly coat the flank steak with the oil, salt, and pepper on both sides.
Grill the steak for at least 3 minutes on each side. For a medium-rare steak, the internal temperature should reach 130-135ºF.
Remove the steak from the grill and allow it to rest for 5 minutes. Thinly slice the steak against the grain and serve 4 ounces of steak with 1 tablespoon of chimichurri.
Gather all ingredients and equipment.
Preheat a grill on medium-high heat.
Evenly coat the flank steak with the oil, salt, and pepper on both sides.
Grill the steak for at least 3 minutes on each side. For a medium-rare steak, the internal temperature should reach 130-135ºF.
Remove the steak from the grill and allow it to rest for 5 minutes. Thinly slice the steak against the grain and serve 4 ounces of steak with 1 tablespoon of chimichurri.
Gather all ingredients and equipment.
Preheat oven to 400°F (200°C).
Portion fish into 4 ounce portions.
Coat fish on each side with olive oil, chili powder, salt, and pepper. Place fish on a parchment- or foil-lined tray.
Bake fish in oven until opaque and it flakes with a fork, about 10-15 minutes (depending on the thickness of the fish). Do not overcook fish as it will become dry.
Remove fish from the oven and top with lime juice and cilantro before serving.
