Announcements: Some of you may have seen my post on FB about my graduation from the Institute of Integrative Nutrition. I have mentioned taking online classes from there a few posts ago but now it's official, I am a certified Health Coach! I am so excited to start this new journey, following my passion of healthy living and helping others, its quite possibly the best job IN THE WORLD! FB Business page should be up and running soon shortly followed by my website. If you just can't wait and you've got to reach out to me sooner email me at sinclair@otbhealthsolutions.com. Keep your eyes peeled (what does that even mean anyway) for links for my stuff soon!
I am going to give you the bonus first because I am that kind of awesome! Where do cows come from? Well my cow comes from this amazing little farm in Carnesville, GA called Indian Creek Angus. I have ordered from them twice now and their meat is legit! The are Certified Naturally Grown, a member of Georgia Organics and Eat Wild, and Animal Welfare approved, basically they are happy cows. They do not have the USDA Organic certification because not only are they hella expensive but also the government makes these small farms jump through crazy hoops to get it and takes a long time. These nice folks encourage everyone to take a trip to the farm and see for yourself the environment and treatment of their animals. Besides after everything we know about our government's involvement with the food industry can we even trust their labels? But that is a whole other can of worms! Check them out, their meat is awesome they have lots of options for you to choose from, get together with you friends and buy in bulk it will save you money in the long run! It took my husband and I about 6 months to eat our quarter of cow.
And the moment you've all been waiting for, on to the recipe.....
Chimichurri is defined by Wikipedia (the most reliable source for definitions) as a green sauce used for grilled meat, originally from Argentina.[1][2] It is based on finely-chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.
I think the main difference between chimichurri and pesto is nuts, basil, cheese (I don't use cheese in my pesto) and pesto is Italian.
It goes great on steak, chicken, or even fish or shrimp. I have a friend (you know who you are) who eats it by the spoonful, she's a little strange! There are lots of different ways to make Chimichurri as there are for pesto, you can add in cilantro or a little jalapeno, or add a little finely diced tomato but this recipe is the basic, everyday stuff.
Chimichurri:
makes about 10 oz.
Keeps in the refrigerator about two weeks
Ingredients:
2 cups Parsley- just chop the stems off but don't worry about ripping off the leaves
2 TBSP Red Wine Vinegar
3/4 cup Extra Virgin Olive Oil
3 Garlic Cloves (or more for fending off vampires)- smashed and peeled
1 Shallot- rough chop
1/2 juice and zest from Lemon
Salt and Pepper to taste
Preparation:
Get ready, this is REALLY hard! Put parsley and 1/4 cup EVOO in food processor and pulse to breakdown parsley, add the rest of the ingredients and mix till all is combined and texture is thick.
That's it! Top on your favorite protein and Enjoy!
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| Skirt steak with veggie kabob and jicama fries |
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