Thai Beef Salad

1 teaspoon sweet paprika
1 teaspoon cayenne pepper
3-4 tablespoons lime juice (according to preference)
3 tablespoons fish sauce
2 tablespoons water
¾ teaspoon sugar
1½ pound flank steak, trimmed
Salt and pepper, coarsely ground
3 shallots, sliced thin
1½ cups fresh mint leaves, torn
1½ cups fresh cilantro leaves
1 Thai chile, stemmed and sliced thin into rounds (omit if you don’t want it too spicy)
1 seedless English cucumber, thinly sliced or peeled with a potato peeler
3-4 cups greens (I used a red leaf lettuce but I imagine nearly anything would be great)

Combine the cayenne and paprika together in a small bowl.

Whisk together the lime juice, fish sauce, water, sugar, and ¼ teaspoon paprika mixture in a large bowl and set aside. This dressing will taste strong but remember it’s the flavor for the meat and the lettuce.

Season the steak with salt and pepper. Place the steak over the hot part of the grill or grill pan and cook until it’s beginning to char, 5 to 6 minutes. Flip the steak and continue to cook on the second side until charred and the center registers 125 degrees, about 5 minutes longer. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes (or allow to cool to room temperature, about 1 hour).

Slice the meat, against the grain and on the bias, into ¼-inch-thick slices. Transfer the sliced steak to the bowl with the fish sauce mixture. Add the shallots, mint, cilantro, chile, and half of the rice powder (if using); toss to combine.

Add a bit (save the rest of the dressing for another time) of the dressing to a bowl with the greens. Place some dressed greens on the plate then finish with some of the cucumber and slices of meat.

Serve with the remaining paprika mixture so your diners could add more spice if needed. Also, if you’ve taken the time to make the toasted rice powder serve that on the side as well.

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I hope you enjoyed this post!
Krista Ziobrowski

Fettuccine with Goat Cheese, Leeks and Bacon

8 slices of bacon roughly chopped

2 medium leeks

½ cup (4 ounces) goat cheese (chevre)

2 teaspoons chopped fresh thyme

1 pound fettuccine

grated Parmesan and fresh parsley for finishing

Cook the pasta then drain reserving some of the pasta water. Add the pasta to a large bowl.

In a large saute pan cook the bacon until crisp. Slice the white part of the leeks and add to the bacon. Cook until leeks are tender, about 5-7 minutes. Remove from the heat then stir in the thyme and goat cheese.

Combine the bacon and goat cheese mixture with the pasta. Add pasta water as needed to make a creamy sauce. Finish with grated Parmesan and chopped parsley. Serve hot.

Red Onion and Bacon Jam

I realize bacon jam was SO 2011 but let’s face it, it’s friggin’ good which also makes it SO 2013 or any year for that matter. Of course it makes a perfect burger accessory but this onion-heavy and deeply tangy version loves a breakfast sandwich or simple baked potatoes.

1 pound bacon, roughly chopped

3 medium red onions, sliced

½ cup brewed coffee

½ teaspoon red pepper flakes

¼ cup maple syrup

¼ cup brown sugar

½ cup apple cider vinegar

¼ teaspoon nutmeg

1 teaspoon chopped fresh thyme

salt

In a large skillet cook the bacon until crisp. Add the onions and cook until soft, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the liquid is syrupy and reduced, this should take about an hour depending on the size pan you use. Stir occasionally while the jam is simmering. Once syrupy and thick taste and season as desired.

Once cooled place jam in an airtight container. Refrigerated the jam will keep for 1 week.

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I hope you enjoyed this post!

To your success and happiness!
Krista Ziobrowski

Roasted Tomato Caprese with Avocado

1 large beefsteak tomato or 1 pint cherry tomatoes

1 tablespoon olive oil

1/4 teaspoon kosher salt

4 large leaves fresh basil

1 tablespoon butter

3 thick slices of country bread

1 garlic clove

1/2 avocado, peeled and sliced thin

1/2 large burrata ball (mozzarella would work fine here)

1/2 lemon

Preheat your oven to 325 degrees F.

Cut the large tomato in 1/4″ inch slices. Lay on a parchment lined sheet tray and drizzle olive oil and sprinkle with the salt. If you are using the cherry tomatoes, simply toss them with the olive oil and salt and lay them in a single layer on a parchment lined sheet tray.

Roast for 1 – 1 1/2 hours until wilted, wrinkly and deeply caramelized in parts. The cherry tomatoes will sweet and deflate and some of the juices will scorch in places. This is good.

When the tomatoes have roasted, remove them from the oven and set aside to cool.

In a large skillet over medium heat add the butter to melt. Place the pieces of bread in the pan and cook until crisp and golden in parts, about 3-4 minutes per side.

Remove the bread from the pan and let cool.

Once cool assemble the tartines. Avocado slices line the bottom, next tear off a piece of the fragile burrata taking care to get parts of the creamy interior. Lick your fingers when no one is looking.

Add a small pile of roasted tomatoes on top. Then finish with some torn leaves of basil and a squeeze of lemon. Feel free to add a nice flaky salt on top too.

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I hope you enjoyed this post!

To your health and happiness,
Krista Z.

Sausage and Basil Calzone

Sausage and Basil Calzone

serves 4

1 recipe pizza dough (store-bought dough works beautifully here)

1 cup Newman’s Own Marinara (or your favorite red sauce)

1 cup mozzarella

1 cup cooked sausage

a few basil leaves, roughly torn

¼ cup olive oil

Pre-heat the oven to 450*

Divide the dough in four equal portions and create a rough circle. Flatten out to about ¼ – ½ inch thick using your hands or a rolling pin. In the center of each dough round add a couple of tablespoons of sauce, some cheese, sausage, and a couple of torn up pieces of basil. This is what I happened to have on hand, feel free to use what you find in the fridge.

Brush a little bit of the olive oil along the edge of the dough. Pull one side of the dough over the filling to reach the other side. Seal the edges and brush the top of the calzone with olive oil. Place on a parchment lined sheet tray or directly onto a pre-heated pizza stone, if you have one.

Bake until golden, about 15-20 minutes.

Let cool slightly as the inside will remain very hot for quite awhile. Serve warm along side a simple salad.

Eat what you love and still lose weight with Skinny Fiber.

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I hope you enjoyed this post!

To your health and success,
Krista Ziobrowski

Chanterelle & Lentil Soup

This recipe is completely child friendly, but a splash of white wine could also be great here. If you are vegan you can just skip the pecorino. If you prefer a thick soup to a clear you can just mix it with a hand blender.

2 tbsp olive oil or coconut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2 stalks celery with greens if possible, thinly sliced
5 cups / 400 g chanterelles or mushrooms of your choice
1 cup / 200 g uncooked brown lentils or lentils of your choice (preferable pre-soaked for a couple of hours)
4 cups / 1 liter vegetable broth or water
sea salt & freshly ground pepper, to seasoning
pecorino cheese, to serve
fresh parsley or celery greens, to serve

Making the soup: Clean the chanterelles with a soft brush (baking brush or toothbrush), if they are very dirty wash them with a little water and dry well. Slice the stem and the cap lengthwise into large pieces. Prepare the onion, garlic and celery. Heat oil in a large sauce pan on medium heat. Add onion, garlic and celery and fry until fragrant, then add the chanterelle mushrooms and sear for a couple of minutes, stirring occasionally. Add the lentils and broth or water, bring to a boil, then lower the heat and let simmer for 20 minutes or until the lentils and chanterelle are tender, but still with a chewy texture. Seasoning to taste. Serve in bowls and garnish with freshly grated pecorino cheese and finely chopped parsley.

Eat the foods you love and still lose weight with Skinny Fiber.

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To your health and happiness,
Krista Ziobrowski

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

• 1 pound butternut squash, cubed
• 1 pound brussels sprouts, halved
• 1 medium gala apple, cut into a 1/2 inch dice
• 2 shallots, thinly sliced
• 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
• 1 cup onion, diced
• 1 cup celery, diced
• 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
• 1 1/2 cup vegetable broth (plus extra as needed)
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme
• 1 teaspoon chopped fresh sage
• 1/3 cup dried cranberries
• 1/3 cup pecans or walnuts
• Sea salt and pepper to taste

1. Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
2. Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
3. Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.      

You can eat the foods you love and still lose weight with Skinny Fiber.

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To Your Health and Happiness,

Krista Ziobrowski

Slow Cooker Apple Butter

1. Slice apples. There is no need to peel the apples. In fact, your apple butter is much healthier with the peel left on. Don’t worry, we’ll blend it all up and you won’t even know the peel is in there. 

2. Set slow cooker on HIGH for 4 hours with the lid on. During those 4 hours, give it several stirs as the apples tend to stick to the bottom. You can add some apple juice or cider to prevent sticking. If you’d rather cook it longer on a low heat, you can do that too.
3. Mash apples and turn off heat. After 4 hours, most of the apples are soft enough to mash up with a wooden spoon or potato masher. After mashing, we now have applesauce (with the peel of course).

4. Cool slightly and scoop into high-speed blender. This step results in super smooth apple butter. Plus, we want to pulverize the apple peel. With a big ladle, scoop the apple mixture into a blender. If you have a small blender you may have to do this in a few batches. It all just fit in my Vitamix. Make sure lid is secured tightly or explosions may occur…

5. Blend the mixture. Start on a low setting and go faster until you reach max speed. You may need to let some steam escape through the top hole if there is one. Puree mixture until super smooth and buttery. If it’s still chunky, keep blending.
It will look similar to this after blending – it’s like the silkiest apple “sauce” you’ve ever tasted, but not quite thick enough for a butter yet!

6. Pour the apple butter back into the slow cooker. Turn heat on high and cook down, uncovered, for another 45-75 minutes until it’s as thick as you desire.  Keep in mind it will thicken very slightly once chilled overnight.

7. When ready, add cinnamon to taste. I didn’t add much so the colour of my apple butter stayed very light. You can also stir in a tiny bit of lemon juice now too, but this is optional.

Swirl!


You can eat the goods you love and still lose weight with Skinny Fiber.

Learn how you can earn amazing income with Skinny Fiber here!

I hope you enjoyed this post!

To your health and happiness,
Krista Ziobrowski