#wellbalancedmeal

Looking like a whole picnic today. 8.13.21

🍒 🍊 🍌 🍓 🥕 🍅 🍍 🍞

*Warning⚠️ : objects in this mirror are juicier than they appear.*

This flavorful dish combines the bold taste of pepper-grilled ribeye steaks with the bright citrusy flavor of lemon collards and the aromatic essence of rosemary roasted sweet potatoes. It's a satisfying and well-balanced meal that's perfect for any occasion.

Ingredients: 2 ribeye steaks. 2 tablespoons black peppercorns, crushed. Salt to taste. 4 cups collard greens, stemmed and chopped. 1 lemon, juiced. 2 large sweet potatoes, diced. 2 tablespoons olive oil. 2 teaspoons fresh rosemary, minced. 1 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1/4 teaspoon ground black pepper.

Instructions: Preheat grill to medium-high heat. Season ribeye steaks with crushed black peppercorns and salt, pressing the seasoning onto the steaks. Grill ribeye steaks to desired doneness, about 4-5 minutes per side for medium-rare. In a large skillet, heat olive oil over medium heat. Add collard greens and saut until wilted, about 5-7 minutes. Drizzle lemon juice over the collard greens and season with salt to taste. Preheat oven to 400F 200C. In a mixing bowl, toss diced sweet potatoes with olive oil, minced rosemary, garlic powder, paprika, cayenne pepper, and ground black pepper until evenly coated. Spread sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast sweet potatoes in the preheated oven for 25-30 minutes, or until tender and golden brown, flipping halfway through. Serve the grilled ribeye steaks alongside the lemon collards and rosemary roasted sweet potatoes.

Prep Time: 15 minutes

Cook Time: 35 minutes

This Spicy Halibut Broccoli Rice Bowl is a delicious and nutritious meal that's quick and easy to make. The spicy marinade adds a flavorful kick to the tender halibut fillets, while the steamed broccoli and rice create a balanced and satisfying bowl.

Ingredients: 2 halibut fillets. 1 cup broccoli florets. 1 cup cooked rice. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon sriracha sauce. 1 tablespoon honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon vegetable oil. Salt and pepper to taste. Sesame seeds and sliced green onions for garnish.

Instructions: In a small bowl, mix together soy sauce, sesame oil, sriracha sauce, honey, garlic, and ginger to make the marinade. Place halibut fillets in a shallow dish and pour marinade over them. Let them marinate for at least 15 minutes. Heat vegetable oil in a skillet over medium-high heat. Remove halibut from marinade, letting excess drip off, and cook for 3-4 minutes per side or until cooked through. While the halibut is cooking, steam broccoli florets until tender. Divide cooked rice among serving bowls. Top with cooked halibut fillets and steamed broccoli. Garnish with sesame seeds and sliced green onions. Serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes