Chocolate brownie batter shake
Hard boiled egg
Arbonne chocolate nutrition bar
This is a little tribute to cuban cuisine that we enjoy so much. I know that mojo (pronounced mo-ho) is a little like the peruvian escabeche sauce, so I gave it a try. Paired it up with baked sweet potato fries and roasted brussel sprouts that my 4-year old can make (cut, salt and pepper, toss around with olive oil and put in oven) Results: licked plate. And my son asked for more brussel sprouts, please.
2 grass fed steaks
1/4 cup of olive oil
3/4 of a sweet onion
3 Tbsp of minced garlic
1 table spoon of ají amarillo
1 cup of water
1/4 cup of apple cider vinegar (optional)
S&P al gusto
Paso a paso
1) Fry steaks for a few minutes on each side depending on thickness and preference. Let steaks rest. On that same pan add the onions and the garlic and cook for a few minutes until brown. Add ají, water and vinegar. Cook for 10 minutes on low.
2) Add steaks (and juice) back to the pan and cook for another 2 minutes or so.
3) Serve steak with onions on top. Or on the side. Even on the bottom.
No dessert today since I went to a very inspiring Arbonne meeting, but I did have my detox tea when I got back home. Hasta mañana.