What I'm Eating: Beef Bavette with Red Onions and Chimichurri Sauce, Roasted Cauliflower Soup

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Happy Halloween! And Go Giants! With all of this celebration, chaos and candy, you might find it difficult to stay on track with healthy eating this week. But as you all know, the best way to avoid eating bad foods is to have good foods (really good foods) readily available. So here are two vitamin-packed, fat-burning recipes that I love as dinner AND as leftovers for lunch (and even breakfast!) the next day. You'll find that both of these recipes are incredibly quick and easy, giving you more time to workout, spend time with your kids and take your dogs to the beach. The soup takes a little over an hour, but of course can be prepared ahead of time, and the bavette takes only about 20 minutes to prepare. 

Roasted Cauliflower Soup:

Soup is the perfect food for boosting your immune system, and fighting off the common cold and flu. I love to add a bit of coconut oil to any soup for added immune support, and a good dose of healthy fat.

What You'll Need:

1 medium-head cauliflower (roughly 1 3/4 lbs), separated into 1-inch florets
1 medium onion
32 oz organic chicken stock (fresh is best, such as from Bi-Rite or Prather Ranch...or homemade!)
2 tablespoons extra-virgin olive oil
Sea salt
Ground pepper
Parsley

Drizzle the cauliflower florets with olive oil, sea salt and pepper and spread them evenly on a large-rimmed backing sheet. Roast in the oven at 400 degrees until the florets are tender and golden. Meanwhile, sauté your chopped onion in a pan with olive oil and a pinch of salt. Cook the onions, stirring occasionally, until they are translucent and aromatic. Add the roasted cauliflower and the onion to the chicken stock, and let simmer for 45 minutes, stirring occasionally. Once the simmering is complete, use an immersion blender (or food processor) to blend the soup into a rich and creamy texture. Add salt and pepper to taste. I like to garnish my soup with fresh herbs for an extra kick of flavor, and find that parsley blends wonderfully into the nutty flavor of the cauliflower in this soup. And if you're looking to add even more flavor, add a dollop of Green Valley Organics' Lactose Free Sour Cream on top just before you add your parsley. Similar to whipping cream, this sour cream simply contains the healthy fat and none of the lactose that causes the inflammatory reaction most people experience from milk products. 

Health Tip: Cauliflower is loaded with antioxidants (namely vitamin C and manganese) and has been proven to aid in the detoxification process within the body, significantly lowering the risk of cancer.

Pan-Fried Bavette Steak with Red Onions and Chimichurri Sauce (from BiRite's cookbook, Eat Good Food)

Chimichurri sauce hails from Argentina, and tastes a bit like a vinegary pesto. Its bright, herby notes bring an unexpected freshness to the richness of the steak. You can buy the sauce freshly-made from BiRite, or simply make your own. 

What You'll Need:

1 1/2 lbs of grass-fed bavette steak (flank or skirt steak will also do)
Sea salt
Ground pepper
1 large red onion, cut into 1/4 inch rings
1/4 cup red wine vinegar
1/4 cup plus 3 tablespoons of extra-virgin olive oil
1/2 large bunch of parsley, stems removed
1/2 large bunch of cilantro, stems removed
2 large cloves of garlic, peeled and smashed

Sprinkle the salt and pepper over your steak and set aside until it comes to room temperature.
To make the chimichurri sauce, put the garlic in a blender or food processor and pulse to chop coarsely. Tear the parsley and cilantro into 2 or 3 inch lengths, and add to the processor, along with 2 tablespoons of the vinegar, 1/4 cup of olive oil, and 1 teaspoon of salt. Puree until smooth. Add more salt or vinegar if needed. 

Heat 2 tablespoons of olive oil in a large skillet (you might wish to use coconut oil, which is safer at higher heats) over medium-high heat. When the pan is smoking, add the steaks and cook undisturbed for at least two minutes. Lower the heat if they are browning too quickly, and cook for about 4 minutes on each side, depending on your preferred doneness. Remove the steaks from the skillet, cover with foil, and let rest while you cook the red onions. To cook the onions, add a little more oil to the pan along with the onions and a pinch of salt. Stir occasionally, until they become soft and golden brown. Add 2 tablespoons of red wine vinegar to the onions and cook, stirring until the vinegar has evaporated and the onions are soft. 

Slice the steaks across the grain into 1/2 inch thick strips, and top with the sautéed onions and chimichurri sauce. Enjoy! 

Remember: The healthiest snack doesn't come in a package....it's a mini version of a meal! These two dishes make the perfect leftovers, and are sure to keep your blood sugar regulated and your hand out of the candy jar.