New York strip steak with whiskey-mushroom sauce

Serves 2

Ingredients

• 2 New York strip steaks, each 4 ounces, trimmed of all visible fat
• 1 teaspoon trans-free margarine
• 3 garlic cloves, chopped
• 2 ounces sliced shiitake mushrooms
• 2 ounces button mushrooms
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• 1/4 cup whiskey

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side. Or until a food thermometer indicates 145 F (medium rare), 160 F (medium) or 170 F (well done). Transfer to a plate and keep warm.

In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme and rosemary. Saute lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat and carefully add the whiskey (be careful not to flame). Stir the sauce for another minute. Top the steaks with the mushrooms sauce and serve immediately.

Serving size: 1 steak

Calories 296 Cholesterol 63 mg Protein 26 g Sodium 87 mg Carbohydrate 4 g Fiber 1 g Total fat 12 g Potassium 561 mg Saturated fat 4 g Calcium 22 mg Monounsaturated fat 6 g  

Thrive Apple Cinnamon Energy Bars

Triathlete Brendan Brazier shared these raw energy bar recipes with us. While energy bars can be pricey, you can make them at home to control costs.



INGREDIENTS
1 small apple, cored
1 c dates
1/2 c cooked quinoa
1/4 c almonds
1/4 c flaxseed
1/4 c hemp protein (or your favorite protein powder)
2 t cinnamon
1/2 t nutmeg

DIRECTIONS
In a food processor, process all ingredients until desired texture is reached. If you prefer a uniformly smooth bar, process longer. If you would rather a bar with more crunch and texture, blend for less time.

Remove mixture from processor and either shape into balls or a brick. To roll into balls, simply pinch off a desired amount and roll between your hands. To roll into a brick, which you can cut into bars, places mixture on plastic wrap and flatten, covering with another layer of plastic wrap. Use a rolling pin to roll mixture to the desired thickness, then cut into bars.

Oven Fried Salmon

Ingredients

• 4 salmon filets
• ½ cup plus 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 minced garlic cloves
• 1 lb chopped vegetables (broccoli
• zucchini
• carrots
• and cherry tomatoes
• perhaps)
• 4 lemon wedges for garnish
• Salt and black pepper to taste

Instructions

Preheat the oven to 500 degrees F or as high as it will go.

Combine ½ cup of the oil with the lemon juice and garlic, then pour this mixture over the fish and rub it all over.

Refrigerate the salmon for 30 minutes, turning it over halfway through, to let the flavors soak right in.

Toss the vegetables with a pinch of salt and black pepper and the remaining oil.

Grease a baking dish and add the vegetables.

Roast them for 30 minutes, stirring once in the middle.

Take the vegetables out of the oven and stir them again.

Add the salmon on top, sprinkling a couple of tablespoons of the marinade over it.

Bake for 15 minutes or until everything is done.

If the salmon is done before the veggies, remove it and keep it warm under tented aluminum foil.

Garnish with lemon wedges.

(Serves 4)

Nutritional Info per Serving

Calories: 442 | Total Fat: 33g. | Cholesterol: 88mg. | Total Carbohydrate: 2g. | Sodium: 115mg. | Protein: 34g.

Corned Beef Hash

4 servings

Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

• 2 teaspoons canola oil
• 1 large onion, chopped
• 4 cups diced cooked potatoes, or frozen hash-brown potatoes
• 1 cup chopped lean corned beef brisket, (4 ounces, see Tip)
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup chopped fresh parsley
• Salt & freshly ground black pepper, to taste
• 4 large eggs

Preparation

1. In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sautá until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.
2. Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.
3. Divide hash among 4 plates. Place eggs on top of hash.

Tips & Notes

• Tip: Corned beef can be purchased at your supermarket deli. Be sure to specify lean: it has 1 gram fat per ounce and an ounce of regular corned beef has 5 grams fat.

Nutrition

Per serving: 320 calories; 13 g fat ( 4 g sat , 6 g mono ); 240 mg cholesterol; 36 g carbohydrates; 15 g protein; 3 g fiber; 493 mg sodium; 695 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 starch, 1/2 vegetable, 2 medium-fat meat, 1/2 fat