Yea yea, I know what you're thinking. "Sarah, you're crazy. I still want the bold flavor of chicken alfredo and rich lasagna in my meal plan." Whelp, sorry. Those are the kinds of meals we save for special occasions, not weekly preparations. What's my secret to avoiding these tempations? Spices!!! Our fat free yet flavorful accompaniments will transform any dish from bland to beautimous (yes, I said beautimous...).
Spices don't just kick up the flavor, they ignite our senses by bringing us holistic remedies. Recall our friend, Ginger. Explore what herbs and spices can do for your health at Mother's Cupboard.
Need a kickstart to better tasting "diet friendly" foods? Read below for my recipe for Ancho Rubbed Flank Steak!
Ancho Rubbed Flank Steak
1/2 teaspoon kosher salt
1/2 teaspoon brown sugar
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
Dash of freshly ground black pepper
1 (1-pound) flank steak, trimmed
2 teaspoons olive oil
1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
Salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat.
Yield: 4 servings (serving size: 3 ounces)
CALORIES 175 ; FAT 7.8g (sat 2.6g,mono 3.8g,poly 0.5g); CHOLESTEROL 37mg; CALCIUM 19mg; CARBOHYDRATE 0.8g; SODIUM 286mg; PROTEIN 23.8g; FIBER 0.1g; IRON 1.5mg
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