You can’t get more heritage than steak and potatoes. So rather than the old-fashioned plate ladened with unhealthy protein and carbs that promote chronic inflammation we’ve selected grass-fed and finished beef skirt steak and sauteed it in an organic butter, nestled it over salad greens and paired it with mashed cauliflower-loaded with sugar-free bacon and organic cheddar cheese-for a delicious heritage meal that is yours to reclaim.
We suggest heating for one and a half to two minutes in a microwave or 15-20 minutes in a 350 F oven.
This dish contains healthy doses of protein, fat and Omega 3 fatty acids. Want more protein? Add some here.
Ingredients: Sauteed Beef Skirt Steak (Grass-Fed/-Finished Skirt Steak, Organic Butter [pasturized organic sweet cream (milk), salt, microbial cultures], Pink Himalayan Salt, Black Pepper), Chimichurri Sauce (Extra Virgin Olive Oil, Cilantro, Lemon Zest, Parsley, Flax Seed Oil, Garlic, Pink Himalayan Salt, Red Pepper), Organic Kale, Organic Spinach
Loaded mashed cauliflower: Cauliflower, Organic Cheddar Cheese ([Organic Cultured Pasturized Milk, Salt, Microbial Enzymes], Powdered Cellulose [to Prevent Caking]), Organic Butter (Pasturized organic sweet cream [milk], salt, microbial cultures), Sugar-Free Bacon (Pork, Sea Salt, Spices [Black Pepper, Fenugreek, Nutmeg, White Pepper, Mace, Allspice]), Pink Himalayan Salt, Garlic, Black Pepper, Chives