The Sweet Mignon

6-8 oz filet mignon

sweet potatoes


baby bella mushrooms

red onion




steak seasoning

olive oil

Asparagus: preheat oven to 425˚; place minced garlic, olive oil, and salt/pepper over the asparagus. Roast for 12-15 min. Mashed Sweet Potatoes: Boil large pot of water. Place diced sweet potatoes and boil for 16-20 min depending on thickness and quantity of potatoes. Strain the potatoes and mash the together. Add cinnamon to taste.

Balsamic Mushrooms & Onions: Chop 1 red onion in half rings and place in a pan with olive oil. Sautée on medium heat for 15 min, stirring until soft and golden brown. Pour in several cups baby bella mushrooms with onions and place enough balsamic vinegar in with the mixture to lightly cover the ingredients. Let simmer for 15 minutes until complete reduction takes place. The “Perfect”

Filet Mignon: preheat oven to 450˚. Sprinkle salt, pepper, steak seasoning on all sides of steak. Heat olive oil in frying pan and sear the steak on each side for 2-3 minutes. Place the entire pan in the over. Steak will move up a notch on doneness scale every 2 minutes. Remove when done and let steak rest on plate for 5 min. Enjoy!

Quinoa Tabbouleh

1 c quinoa

1/2 tsp kosher salt

2 Tbsp fresh lemon juice

1 garlic clove, minced

1/2 c extra virgin olive oil

freshly ground black pepper

1 large English hothouse cucumber or 2 persian cucmbers, cut into 1/4″ pieces

1 pint cherry tomatoes, halved

2/3 c chopped flat leaf parsley

1/2 c chopped fresh mint

2 scallions, thinly sliced

steak seasoning

olive oil

Bring quinoa, 1/2 tsp salt, and 1 1/4 c water to boil in a med saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minute. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt/pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 c dressing. Add cucumber, tomato, herbs, and scallions to bowl with quinoa; toss to coat, Season to taste with salt/pepper. Drizzle remaining dressing.

Fried eggs with pico and avocado

2 fried eggs


chopped avocado

pico de gallo

Vegetarian Chili

1/4 tsp cayenne

4 large tomatoes, chopped

3 c cooked black beans

15 oz can tomato sauce

1 c vegetable stock or water

1/4 chopped cilantro

2.5 tbsp paprika

2 tbsp garlic powder

1 tbsp black pepper, onion powder,

dried oregano, dried thyme

2 tbsp olive oil

1.5 c chopped yellow onion

1 c chopped red bell pepper

2 tbsp minced garlic

2 serrano minced peppers

1 diced zucchini

2 tbsp chili powder

1 tbsp ground cumin

1 tsp salt

Chicken Lettuce Wraps

4 ounces of chicken breast cut into bite sized cubes

1/2 orange bell pepper

1/2 small onion

Sauté above in pan till done lightly browned

Cooked Quinoa one portion 1/4 cup approx.

Boston Lettuce Leaves (Outer ones make best size wraps, you use the rest to make a salad next time)

Assemble all ingredients in Wrap as Picture Shown.

Dress with Extra Virgin Olive Oil & Braggs Apple Cider Vinegar