Carrot, Mushroom Steak with Spinach Fruit Salad

Ingredients:

Steaks - about 4 oz. each

Baby portobello mushrooms - 7 sliced

Carrots - 2 thinly sliced lengthwise (food processor, slice blade)

Yellow onion - 1 thinly sliced

Broccoli - 3 cups of florets 

Chicken broth - 1/2 cup

Garlic - 2 cloves minced 

Red pepper flakes - 1 tbs. (depending on heat desired)

Cayenne pepper - 1 tsp. (depending on heat desired)

Coriander - 2 tsp. 

Cumin - 2 tsp.

Salt - 2-3 tsp. 

Black pepper - 1 tsp. fresh cracked

Smokey Chili with Bacon, Chicken and Steak

Ingredients:

Chicken tenderloin - 8 oz. ground

Top round steak - 11.2 oz. ground

Bacon - 6 strips diced (I used hickory smoked, any will do)

Yellow onions - 2 diced

Campari tomatoes - 9 diced

Caned diced tomato - 14.5 oz. = 1 can

Caned tomato paste - 6 oz. = 1 small can

Chicken broth - low sodium, 3 cups

80% dark chocolate - 2 squares = 2 oz.

Haas avocado, -1 diced

Almond flour - 2 tbs.

Garlic - 7 cloves, minced

Pickled chili peppers - 1 red, 1 green (optional: I pickled these myself, no preservatives)

Apple cider vinegar - 2 tbs.

Avocado Bell Pepper Salad with Roasted Asparagus and Steak

Ingredients:

Top beef round steak - 11.2 oz.

Haas avocado - diced

Asparagus - 8-10 oz.

Onion - 2 small chopped

Bell peppers - 1/2 of each; orange, yellow and red

Garlic - 2 cloves minced

Red wine - 1/2 cup

Lime - 1/4 cup

Extra virgin olive oil -  5-6 tbs.

Salt

Pepper

Directions:

1. Preheat oven to 350 F. Cut asparagus (tip: snap bottom off of one to determine where to cut the others). Foil a baking sheet, spread asparagus out evenly, season with 1-2 tbs. of extra virgin olive oil, salt and pepper. Roast for 10-15 minutes (done when tips are browning).