I woke up this morning and began a routine that I have practiced for three months now. Part of that routine is a nutritious breakfast…cooking fat, veggies, eggs, salsa verde, & fruit (usually grapefruit). It’s nice that it is routine because I don’t have to think about it too much, but I have noticed a rut beginning to form. So as I was reading my favorite blogs this week, I came across an eye-opening post:
Kubal challenged readers to play a game of 52 Pick-Up (I fell for that trick once thanks to my sister). But this challenge is to try one new recipe each week for an entire year so dietary ruts don’t form.
Ruts = Boredom -> Healthy Eating FAIL!
So I decided to take up this challenge to provide a little spice in my life and variety on my table.
“[W]hat if every week you added just ONE new food or ONE new recipe to your grocery cart or menu? Think about it – by the end of the year, you’d have 52 NEW taste adventures for your ‘bored buds’ and it doesn’t even seem like a lot of work now does it? ONE new food or recipe every 7 days – if you can’t commit to that, then you have more issues than my last boyfriend… I’m not saying something new EVERY day but throw caution to the wind once a week.” –Amy Kubal
So each Friday for the next year, I am going to post my favorite 52 Pick-Up Meal of the Week. I cannot wait to share all the fun, new recipes I find and try. Cheers to Healthy Eating without Boring Ruts!
Recipe #1 of 52: Flank Steak with Lime-Garlic-Ginger Marinade & “Nature’s Spears” Asparagus
- 1-2 pounds top round steak, flank steak, sirloin, or skirt steak
- ¼ cup freshly squeezed lime juice
- 1 Tbsp fish sauce
- 1 Tbsp coconut aminos (gluten-free, soy-free sauce)
- 3 cloves garlic, minced
- 1 heaping tsp minced or grated fresh ginger
- 1 tsp honey
- salt and freshly ground black pepper
For the cooking details, click here. *All credit to the makers.
“Nature’s Spears” Asparagus from Eat Like a Dinosaur: Recipe & Guidebook for Gluten-Free Kids
- 1 pound asparagus spears
- 3 Tbsp melted lard or olive oil
- 1 tsp salt
- 1 tsp ground cumin
- ¼ tsp pepper
For the cooking details, click here to order cookbook. *All credit to the makers. @PaleoParents & @EatLikeDino