Tag Archives: steak

Almost Done with the Whole30(60)!

26 Mar

So we are almost done with our challenge now, and I haven’t heard from too many of you lately.

How are things going?!

What has been the biggest challenge for you to date?  Have you figured out any good ways to get past this challenge?

What has been your biggest insight so far?

For myself, my first time through the Whole30 it was that I wasn’t as “tolerant” of dairy as I thought I was.  I generally stay away from the stuff, but sometimes like a little feta mixed into salads for saltiness and texture.  

Any new favorite foods?

After trying the Whole30, I discovered that I actually really liked zucchini and beets.

Any big Whole30-approved attempts for Passover or Easter?

If only there was an easy way to make gluten-free Matzo right?

What have you been cooking?

Here are my latest attempts in the kitchen:

Spaghettin Squash Bolognese

Spaghettin Squash Bolognese

New York Strip and Carmelized Mushrooms with Braised Greens and Pureed Yams

New York Strip and Carmelized Mushrooms with Braised Greens and Pureed Yams

We’d love to hear from all of you as we wind down to the end of the challenge.  And stay tuned for a post this weekend on how to navigate the post-Whole30 landscape and get back to the “real world”.

Hint: it doesn’t involve adding back in MOST of those foods


We have some great cooks!

6 Feb

Way to go all!  We’re only at day 3, and already there are some great looking dishes from many of you.  Here is just a sampling of all of the delicious food so far.


Tri-tip with Sweet Potato Hash


Shrimp Fried (cauliflower) Rice


Bratwursts with Broccoli Slaw


Chicken Casserole


Roasted Chicken, Cabbage Slaw, Broccoli, and Sweet Potato Coins


Roasted Chicken, Asparagus, and Mashed Sweet Potatoes


Seared Hanger Steak with Roasted Crisphy Brussels Sprouts and Fennel


How do the Trainers Eat

18 Apr

Here are a collection of my more recent culinary endeavors to get your mind going in the kitchen.  Please email me at matt@focusedtrainers.com for recipes or for nutrition/cooking consultations.  Enjoy

Chimicurri Salmon with Sauteed Cabbage

Sirloin Strips and Braised Greens

Garam Masal Pork Chop with Cumin Spiced Boc Choi and Asparagus

Roast Leg of Lamb with Tarragon Mint Butter served on Garland of Spring Vegetables

Steak and Poblano Pepper Skewers

4 Jun

Serves 4

1/2c 2% Greek Yogurt

1/4 tsp ground chipotle chili

1 small clove garlic

Kosher Salt

1 tbsp extra-virgin olive oil

1 tsp ground cumin

½ tsp Red Chili Powder (more if you prefer more spice)

Freshly Ground Pepper

4 large Poblano Peppers

1 lb skirt steak (3/4 in thick)

2 romaine hearts – shredded

2 medium ripe tomatoes (approx 8 oz each), cored and chopped

1 medium ripe avocado, pitted, peeled, and sliced ¼ inch thick

1/3 c chopped red onion

Prep medium-hot charcoal or gas grill fire.  If cooking on stove-top use a cast-iron or non-stick pan and heat prior to cooking.


Combine yogurt, chipotle, garlic, and ¼ tsp salt in a small bowl.  Set aside at room temperature to let the flavors meld.


In a small bowl, mix the olive oil, cumin, red chili powder, ½ tsp salt, and ¼ tsp pepper.  Rub this mixture on all sides of the steak.  Let steak sit for 15-30 minutes.

Grill the steak and peppers at the same time.  Grill the peppers on high heat until outside is completely black (looking almost charred), remove, and place in brown paper bag to steam for up to 15 minutes.  Grill the steak covered**, flipping once, until medium rare, approximately 3-4 minutes per side.  Transfer the steak to a large plate and let rest covered for at least 5 minutes. **Searing in pan might splatter.

Grill red onion (or sauté in same pan) for 3-4 minutes and remove from heat. Set aside for garnish.

Peel the peppers, chop off the stem, and cut into thick strips (approx. 3-4 per pepper).

Skewer steak and peppers ( 2-3 per skewer) in ripple pattern – swirl sauce on plate, place skewers on top and accompanied with grilled onions, lettuce, tomato, and avocado.

Serve with white corn tortillas brushed with clarified butter and grilled.

Option instead of tortillas, serve with 2 baked plantains or an ear of fresh grilled corn.

For more Seasonal Summer Menu recipes email analisa@focusedtrainers.com.  Please share any of your personal variations. I look forward to hearing from you.