Sirloin Steak Topped with Lump Crab Served with White Asparagus and Hollandaise Sauce

This is an amazing recipe. It is a little indulgent but well worth it. This is a recipe for 2. If more is desired, just double the ingredients.

                          
Ingredients

• 2, 5oz sirloin steaks (I use grass-fed beef)
• 1 tbsp. of olive oil
• 10 leaves of basil
• 1/2 a shallot (chopped)
• 1 bunch of white asparagus
• 1/2 pack of lump crab meat (about 4 oz)
• salt
• pepper

For Sauce

• 4 egg yolks
• 3/4 stick of salted butter
• 2 tbsp. of lemon juice
• 3 tbsp. of cooking wine
• 2 tbsp. of capers

Instructions
I recommend starting with the sauce

1. You are going to need a double boiler for this process. Use the top bowl for all ingredients.
2. Separate eggs and place 4 egg yolks in bowl. Whisk well.
3. Add lemon juice and place bowl over the boiling water. Whisk constantly
4. Gradually add butter and continue to whisk
5. Begin to add wine gradually as well.
6. Once all wine and butter has been added, add the capers and allow to simmer for a couple minutes without ceasing to whisk.
7. Place in bowl, cover, and set aside.

Next you should marinate the steaks

1. Wash well and dry
2. Add desired amount of salt
3. Place olive oil on hands and rub steaks
4. Chop 8 of the 10 leaves of basil and rub onto the steaks
5. Add desired amount of freshly grated pepper

You may begin to grill the steaks at this point or wait until other items are completed.

To make asparagus

1. Place in a shallow pan with enough water to cover half of the asparagus. 
2. Boil for about 7 minutes.
3. Once done drain 

For crab topping

1. Place small amount of olive oil on a pan. Heat.
2. Add in chopped shallot and cook until brown
3. Add lump crab meat and remainder of basil. Allow to brown.
4. Once brown add about 3 spoonfuls of hollandaise sauce. Allow to thicken for about a minute.

Once all items have been completed

1. Serve sirloin topped with crab mix
2. Serve a side of asparagus with the hollandaise sauce on top. Feel free to add some to the steak as well
3. Enjoy :)

Smoked Salmon and Asparagus Salad

This is one of my favorite salads. It has all my the ingredients I love and its easy to make. This recipe makes one large salad.

Ingredients

• 1serving or 1/2 pack of lox (smoked salmon)
• 1 bunch of asparagus
• 1 hard boiled egg
• 1/2 avocado
• 1 oz of goat cheese
• 1 cup of arugula
• 1 cup of spinach
• 1 tbsp. of olive oil

Instructions

1. Boil 1 egg until hard. 
2. Cut off ends of asparagus and cook in some water in a small pan. Cook until desire texture is achieved.
3. Once egg and asparagus are cooked, allow them to cool. You can place them in some ice and dry them when cooled.
4. Wash and dry greens and place at the base of the plate or bowl.
5. Cut up avocado and place on top of the greens
6. Add asparagus
7. Peel hard boiled egg and grate. I use the large grating option of a cheese grater.
8. Add the egg to the salad. 
9. Place pieces of lox on top of the mix and sprinkle with goat cheese and olive oil. 

You may add salt if you feel it is necessary. I personally feel the lox adds enough saltiness. Feel free to switch up the cheese or greens. Sunflower sprouts also make a great addition.

Lean Turkey Picadillo

This is a really easy recipe. All it took were a few household ingredients and 20 mins later I had a delicious lunch for 2.

Ingredients

• 6 oz of lean ground turkey
• 1 carrot or 10 baby carrots
• 1/2 a cup of peas (frozen is fine)
• 1/4 chopped yellow onion
• 1 small clove of garlic 
• 1-2 tbsp. of chopped cilantro
• 1/2 cup of tomato sauce
• 1/4 tsp. of cayenne pepper (optional)
• 1/2 tsp. of olive oil
• salt and pepper to taste 

Instructions

1. Finely grate carrots. Dice onions and mince garlic.
2. Heat pan on high and add olive oil.
3. Once hot, add the diced onion and garlic. Allow them to brown slightly.
4. Add ground turkey in small pieces.
5. After a minute or so throw in the grated carrots and peas. Add desired amount of salt, pepper, and cayenne pepper. The cayenne pepper is spicy so use with caution.
6.  Once turkey is brown and vegetables are cooked (approximately 4-6 mins) add in tomato sauce.
7. Allow to simmer for 2 mins and the picadillo is complete
8. Top off with some fresh chopped cilantro and serve with rice. Sour cream and some avocado make a good addition as well. Enjoy!

Plate as shown has approximately 430 calories.