Hey hey, it’s Thursday!
And in just a few days, it’ll be my 31st birthday! April 14th to be exact.
(Don’t ask me what I’m doing for it, because my husband is planning everything secretly for me so I won’t know until the day of what we’re doing to celebrate.)
It’s been an exciting and growth-heavy first year of my 30s. There has been some super stressful experiences, as well as positive changes that have made my life even better. The biggest positive change, but also the biggest adjustment, was getting married last June.
Married life has been great. It also has challenged me in many ways. It’s really forced to become a more thoughtful person. Living alone and being 100% independent is awesome, but it’s easy to develop a selfish mindset when all you have to worry about is yourself (and maybe a fur baby.)
I’ve been challenged to shift my mindset to consider my husband’s preferences and desires as equally important when making decisions. I’ve also learned how to communicate in a more mindful way, since I tend to be a “speak first, think later” type of person.
Sometimes it shocks me how selfish and inconsiderate I can be, and how much I need to grow up in these areas. But it’s worth experiencing these “growing pains” to be refined by a loving, healthy marriage.
One piece of advice for my single ladies: find a man who loves you for who you are, not for what you look like or what you can do for him. Knowing that Josh loves me, even when I’m acting like a total jerk or I look like a slob, allows me to feel completely secure in our relationship.
That sense of security allows us to handle conflict more calmly and kindly, and it allows me to be 100% myself and enjoy our time together without worrying about impressing him.
Anyway, I can’t wait to see what year 31 brings! It’s hard to imagine it being a more life-changing year than 30 was, but I’m open to (and excited for) the possibilities, continued growth, and new experiences that await!
Without further ado, here’s the #FedForReal recipe of the week!
Fed For Real
Recipe of the week:
Simple Steak and Sweet Potato Fries
Simple, yet oh so satisfying, this dish is packed with more nutritional benefits than meets the eye. It’s rich in immune supporting nutrients such as bioavailable protein, zinc, selenium, B12, B6, beta-carotene, manganese and vitamin C.
It’s also a good source of sulfur-containing phytonutrients called “glucosinolates”, which have potent anti-inflammatory properties, and have been shown to protect the body against cancer.
Glucosinolates are found in cruciferous vegetables such as broccoli, cabbage, brussels sprouts, and arugula, the peppery leafy green featured in this recipe.
Simple Steak and Sweet Potato Fries
Prep time: 10 min / Cook time: 40 min / Total time: 50 minutes
1 serving = 706 calories, 29g fat, 38g protein, 74g carbs, 8g fiber
- 2x 5oz (2 x 140g) Grass fed Beef Steaks (I like ribeye!)
- Can also use a 10-oz steak cut in half
- 2 large Sweet Potatoes, peeled, cut into wedges or fries
- 1 1/2 TB Olive oil or avocado oil
- Alternative: use Olive Oil spray for coating potatoes
- 4 Cups Organic Arugula
- 4 TB shaved parmesan cheese (optional)
- 1 TB Balsamic Vinegar (or Balsamic Glaze for a little sweetness)
- ½ Lemon, juice
- Salt and pepper, to taste
- Preheat an oven to 360 F (180 C). Arrange potato fries on a baking tray. Drizzle 1/2 TB olive oil and season with salt and pepper. Toss to coat evenly and roast in the oven for ~40 minutes.
- Can also use spray olive oil to lightly coat potatoes.
- Preheat outdoor grill or cast iron grill pan over medium-high heat.
- Season steaks liberally with sea salt and pepper.
- Grill steak for 4-5 minutes per side or to personal preference. For skillet/ stove top: Add steaks and cook for 8-10 minutes for medium rare. Turn and continue to cook for another 5 minutes to finish.
- Toss the arugula, parmesan, remaining 1 TB oil, balsamic vinegar and lemon juice together in a bowl.
- Serve one steak with half the sweet potato fries and half the salad.