By: Raine Fryberger
How many of you decided that 2017 would be the year that you finally got fit and healthy? I’m only asking because I definitely did. I kicked the new year off with a 30 day cleanse that restricted things like wheat, dairy, and toughest of all – sugar.
This meant giving up obvious things like brownies, cereals, and beer. It also meant giving up not so obvious things that have secret added sugars lurking in their list of ingredients. The biggest hassle was finding new ways to bring flavor to meats and vegetables that I routinely would have used a salad dressing, store bought marinade, or seasoning salt on. Yep, even most seasoning salts have hidden added sugars in them.
We Olive Extra Virgin Olive Oils and Vinegars were my saving grace for the first thirty days of the year. Not only do these delicious oils and vinegars make excellent salad dressings, they also make incredible marinades and finishing glazes for meat and roasting agents for vegetables. With the aid of these miracle flavors I was able to kick my sugar habit (now half way through February and the cravings have yet to return) and it also helped me lose quite a few pounds.
The merits of extra virgin olive oil for heart health and vinegar for gut health have been sung for years but I didn’t quite get it until I was using on a regular basis. I would encourage everyone to try and drop some sugar and keep We Olive in mind when looking for supplements!
Two of my favorite recipes from the month:
Aged Balsamic and Garlic Flank Steak:
1 lb Flank Steak
¼ cup We Olive Aged Balsamic Vinegar
2 cloves fresh diced garlic
Place steak, We Olive Aged Balsamic Vinegar, and garlic cloves in a large plastic bag or bowl. Allow to marinade for at least an hour – the longer the better. Heat an oven safe pan (preferably cast iron) and quickly sear each side of the steak – about 60 seconds per side. Place the pan in an oven pre-heated to 400 degrees. Bake steak for 15 minutes. Remove from oven and allow to sit for at least 5 minutes. Cut in strips agains the grain and serve over greens.
EVOO Meyer Lemon Roasted Potatoes:
4 medium sized Yukon Potatoes
¼ cup We Olive Meyer Lemon Extra Virgin Olive Oil
fresh ground black pepper – to taste
coarse sea salt – to taste
Preheat an oven to 400 degrees. Cube potatoes – no need to peel – and toss with Meyer Lemon Extra Virgin Olive Oil, salt, and pepper. Spread potatoes onto a baking sheet and put in the oven for 30 minutes. Remove tray form oven, flip/stir potatoes, cook for an additional 30 minutes until browned and crispy. Serve with steamed asparagus and poached eggs for breakfast or dinner.