Happy Friday everyone! Today we are super excited to have a guest blogger and fellow foodie bringing you April’s Foodie Friday. She is a holistic health specialist and the author of the Eat Vibrant blog. Welcome, Becky Bateson!
Hello Jackson blog followers! I am really excited to get to share one of my favorite recipes with you all today. It’s fast, easy, and super healthy, which I am all about. When it comes to cooking I am still learning, and it was a ton of fun to be in the kitchen with the Jacksons. We had a few laughs and a few mistakes, but the end result was worth it! 🙂
A little about me, I am a Certified Holistic Health Coach here in Columbus, Ohio. I’ve been in the game since last May, and I work with clients of all ages, helping them reach their health and wellness goals. I’m a real nutrition nerd, so I always love answering questions and helping others get fit and healthy! I also realize that what we eat, and how we live is so much more than diet. I am continuing my education at the Institute for Integrative Nutrition with a curriculum covering over 100 dietary theories. I take a holistic approach to wellness, focusing on relationships, work, exercise, and spirituality as essential building blocks to good health. And good food too, of course.
If you would like to know more about me or what I do, you can find me blogging over at the Eat Vibrant Tumblr, or tweeting @EatVibrant. I also have a website where you can find more recipes and info on health coaching (www.eatvibrant.com).
Hope you all enjoy it! Bon appetite!
Prep time: 15 minutes
Cooking time: 30 minutes
Yields: 4 servings
1 small red or green jalapeño, seeded and thinly sliced
1. In a small bowl, combine 1 tablespoon oil, 1 tablespoon sugar, 1 teaspoon lime juice, 1 teaspoon lime zest, chili powder, red pepper flakes and 1/4 teaspoon each salt and pepper; rub mixture on steaks.
2. Heat a cast-iron skillet or grill pan over high heat. Add steak and cook until medium well. Or more rare if you would like. 5 to 6 minutes a side. Transfer meat to a cutting board and let rest 10 minutes.3. Meanwhile, whisk together remaining oil, sugar, lime juice, lime zest, salt and pepper in a large bowl. Add sliced cucumber, apples, jicama, onion, tomato, cilantro and jalapeno to bowl and toss to coat. Divide among four plates.4. Slice London broil against the grain into thin strips and divide among four plates. Garnish with additional cilantro if desired.