Tag Archives: flank


Well Hello and Happy Monday!

I just realized that I haven’t really been posting much on the weekends…not my intention, but I guess it’s OK because that means that we’ve been busy and still enjoying summer even though school is definitely in full swing again.


Today marks day 28 of my 30 Day Shred.

I have to say that I have been MUCH better this time around. I did take a couple days off due to my knee bothering me, but I did something in lieu of the DVD those days ~ either biking or walking the big loop in our development at night. I love that the DVD is only 30 minutes and I really try to give it my all and make the most of the half hour with Jill and her girls. Also, I’ve been using 4 pound hand weights and I can probably go up to 5 pounders. Today the kids did it with me and used the Handy Manny plastic tools as their hand weights…yes, Squeeze, Pat, Felipe and Dusty joined in on today’s shred ~ WHATEVER works.

I feel great, though and can tell a difference, but I certainly need to tighten up the eating. I was doing great with that for the first two and a half weeks and then got a little lazy.


Speaking of eating better, I have a couple healthy recipes to share since the last couple were far from it…

Spicy Honey Lime flank steak and this quinoa salad from Pinterest {thanks Erma for pinning it!}…

I marinated the flank steak in 1/4 cup honey, the juice of 3 limes, 2 tbsp olive oil, 2 minced garlic cloves and 1 tbsp Sriracha for about an hour and a half, flipping from time to time. Jay grilled for about 6 minutes on each side. Will make great salads and sandwiches throughout the week.

I also made Giada’s gazpacho last week…

It’s verrry healthy if you don’t put anything on it! She topped it with some polenta croutons which looked amazing. I, however, threw on some cheese & garlic croutons from my pantry. Would also be nice with a little dollop of light sour cream and some crushed tortilla chips.

The perfect summer soup since it’s served cold and has a nice refreshing kick to it.


LOVE this pic of Holden and me taken this weekend at the concert in the park…

{yes, I am fully clothed and no, Holdy is not drugged}


This week is a jumble of the new school schedule, homework {already!}, pool time {if they behave!}, park play date, dance class and two birthday parties this weekend.

Never a dull moment.

Hope your week is off to a successful start!

Shot of Espresso

This Monday called for all the caffeine possible!

It was Espresso Rubbed Flank Steak and Asian Green Beans for dinner this evening…

Notice the absence of carbs on the plate…

I’m trying REALLY hard.

Turning over a new leaf.

Next time I will for sure make the green chile pesto to go along with the flank steak. I must say I loved the espresso rub ~ not over-powering in the least bit ~ very subtle coffee flavor and an unexpected kick from the chili powder.

The green beans are a WW recipe from a million years ago…

1.5 pounds green beans, trimmed

3 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon granulated sugar

6 cloves garlic, minced

1. In a large pot of rapidly boiling water, cook green beans until just tender, 4-5 minutes.

2. While beans are cooking, in small bowl combine soy sauce, oil and sugar; set aside.

3. Drain beans; set aside.

4. Spray wok or 10″ skillet with nonstick cooking spray, place over med-high heat. Add garlic, cook, stirring constantly, until softened, 20-30 seconds. Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes.

5. Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.

Makes 6 servings.

1 point per serving.

68 calories, 2.4g fat, 4g fiber


Just a friendly reminder to Tiffany, the winner of the Havaianas…

please, please send me your address by tomorrow evening or I will have to find a new home for the silver flops.

Thanks a million!

Have a great week!