Since starting the Whole Life Challenge on Saturday, there are a few things I have learned:
- I can drink coffee black, but it is better blended with almond milk and a frozen banana.
- It is really tough to resist just one glass of champagne at an open bar.
- Meditation sounds easy (sit in silence for 10 minutes), but it is actually much harder than I thought.
- I use baked paleo foods as a crutch and not being able to have them has forced me outside of my comfort zone.
- When everyone else is instagraming pictures of nachos and margaritas, I want nachos and margaritas.
It’s been less than a week and the lessons just keep on coming. I think Monday, which was also Cinco de Mayo, was one of the hardest evenings thus far. After a long day at work and seeing everyone enjoying a cold drink and cheesy nachos all I really wanted to do was head over to the little Mexican place down the road for some food. However, J and I had already planned dinner and we decided to stay in.
As it turns out our Cinco de Mayo inspired, Whole Life Challange approved dinner was more delicious than I could have imagined and made me completely forget about the nachos. We made a chili lime flat iron steak (recipe below) and paired it with chipotle parsnip crisps (recipe coming soon)! Fire up that grill- this is one recipe you don’t want to miss!
- 2 lbs flat iron steak
- 1/3 cup apple cider vinegar
- 1/3 cup white vinegar
- 1/3 cup olive oil
- 2 tbsp cumin
- 1 tbsp black pepper
- 1 tbsp chili powder
- 1 tbsp dried oregano
- 6 cloves garlic, minced
- juice from 1 lime
- Combine all marinade ingredients and mix well
- Cover steak completely with marinade
- Let steak marinate for about 6 hours
- Grill or broil to your preference
Don’t forget to enter this week’s giveaway!