Good morning!! I hope everyone had a great Mother's Day weekend. To all the Mom's out there, you deserve to be celebrated every day, but I hope your families all spoiled you on your special day.
It's a new week, and that means you get a blank slate and a chance to start fresh! I am excited to start the week off stress-free after passing my NASM Personal Training test on Friday. I feel like I have so much extra time now! Hooray for a nice break from studying! Maybe I can start reading a new book. WHO EVEN KNOWS?!
This weekend was great! Shawn was off work the whole weekend, so we started Saturday off with a morning CrossFit workout:
"Coffland"
For time:
6 minute pull-up bar hang
*every time you drop, complete 800m run + 30 push-ups
Shawn and I did the workout together (still completing a full 6 minutes each, just at the same time), and we finished in about 27 minutes. It was fun to sweat and get a good workout in to start our day! With his work schedule being so crazy lately, we don't get to workout much together, so it's always nice when it works out to where we can.
Sunday we had lunch at Yard House in Atlantic Station with some friends, and then we headed over to the Mercedes-Benz Stadium for the Atlanta United game. WE WON! The final score was 1-0. My man Gressel actually scored a second goal, but it got taken away due to an offsides assist. WHOMP WHOMP. It was super fun though!
Always a fired up atmosphere in this place. If you haven't checked out an Atlanta United game yet, DO IT. Soccer is cool, yo. Not to mention we're the reigning National Champs.....
Because we had a VERY busy Sunday, I didn't get a chance to grocery shop or meal prep yesterday. BUT, that doesn't mean I am off the hook from eating healthy this week. I planned out my week to cook up some quick, but still tasty, weeknight meals for the next few days. Here is a look at what I am planning for dinners this week:
Monday: Spaghetti with zucchini noodles + steamed broccoli
Tuesday: Marinated grilled tri-tip (using this marinade recipe) + roasted zucchini and squash + baked sweet potato
Wednesday: Maple dijon chicken thighs + yellow rice + green beans
Thursday: Leftover grilled tri-tip + leftover yellow rice + steamed broccoli
Friday: Marinated sautéed beef tips and mushrooms (recipe below) + mixed veggies
Planning ahead keeps me on track during busy weeks. I already have all of the meat that I need for the week, because of my AMAZING monthly deliveries from Butcher Box. Most of the ingredients for my meals above, I keep on hand anyways, so my grocery trip this week will be short and sweet. If you are looking for ideas for quick and easy meals to make through the week, all of these are pretty hassle-free. If you don't enjoy cooking vegetables, there are TONS of steamer bag options that literally take zero time to cook up in the microwave. I always have tons of these on hand in my freezer for nights when I am pinched for time.
I LOVE a good spaghetti night, and using zucchini noodles cuts back on the carb and overall calorie count on the meal. You can even be lazy, like me, and buy pre-spiralized zucchini noodles in the produce section at the grocery store. If you hate zucchini, you can always replace these with your favorite type of pasta instead instead. My trick to keeping the zucchini noodles from getting too soggy is to A) not overcook them (I just heat them on the stove until they are warm) and B) pat them dry with paper towels before putting them in the bowl to top with sauce. Look for a pasta sauce with minimal ingredients that don't include sugar! For the dish above, I used grass-fed ground beef, but ground turkey is a great option as well! Just cook your meat, throw in some garlic and onion powder, then stir in the pasta sauce. Super simple!
Now for your new recipe! I actually made this for the first time last weekend, and loved it! It wasn't too complicated or time-consuming, so it made it into the weekly spread this week. Give it a try and let me know what you think!
Marinated Beef Tips and Mushrooms
Ingredients:
For the beef
1.5 pounds sirloin steak tips
1/4 cup coconut aminos or soy sauce
1 tbsp olive or avocado oil (plus 1 additional tbsp to coat the cooking pan)
2 tbsp balsamic vinegar
1 tbsp minced garlic
1 tbsp dijon mustard
For the mushrooms
1 pound sliced mushrooms (I used organic shiitake)
2 tbsp balsamic vinegar
2 tbsp grass-fed butter or ghee
fresh parsley for garnish
Directions:
1. Place beef tips in a gallon-sized plastic bag, then mix together all other ingredients for the beef in a small bowl. Pour over the steak, seal, and place in the fridge for at least one hour (you can also do this step in the morning and leave in the fridge all day).
2. Heat 1 tbsp oil in a large skillet over medium-high heat on the stove. Add the steak to the pan (avoid pouring all of the marinate into the skillet, I used tongs to pull them from the baggie). Sear for 1-2 minutes per side (medium rare) or until beef reaches preferred temperature.
3. Transfer beef to a serving platter.
4. Add the mushrooms to the pan to cook, stirring until tender, about 3-5 minutes.
5. Add the vinegar and simmer for an additional minute.
6. Remove from heat, add butter, and stir until fully melted.
7. Season with salt and pepper as needed.
8. Pour mushroom sauce over the steak, top with parsley, and serve!
Have a fantastic Monday!
Comments