Whole30 Breakfast casserole is a staple in my Whole30 weekend meal prep. Having this already cooked and divided into bowls for a grab-eat-and-go breakfast is one of the best tips for successful Whole30. Some mornings, if I’m not ready to eat early, I will take this to school and have it before class begins. It reheats easily and it will keep me full for hours. This is a high protein meal.
This is another version of my breakfast cups, but instead of muffin tins, I used a pan. I like it a LOT better. This made 4 large servings or 6 smaller servings. I used a 9×9 sprayed pan.
Simple Steak Salad
- 2 cups of mixed greens and arugula
- 1 lb flank steak
- 1/2 red onion sliced thin
- 5-6 radishes sliced
- 1/4 cup coconut aminos a soy-free soy sauce substitute
- 1/8 cup olive oil
- 2 tbsp lemon juice
- 1/2 tsp dried ginger or grate some fresh ginger
- 1 egg room temperature
- 2 tbs red wine vinegar
- 1/2 tsp salt
- 1/2 tsp dill dried or 2chopped fresh
- 1/2 tsp Cilantro dried or 2chopped fesh
- 1/2 cup extra-virgin olive oil or avocado oil
- 2 tbs full fat canned coconut milk
Combine the aminos, oil, lemon juice, and ginger and add to a large zip-top bag. Add the steak and shake. Let steak marinate at least 30min.
To cook the steak, preheat a grill pan over medium-high heat. Coat the pan in a little oil or butter. Add the steak and DO NOT MOVE. Let the steak sear 3 minutes on one side. Turn the steak over and cook 1-2 minutes for medium-rare.
Remove steak to a cutting board and let it rest 5 minutes.
Using a very sharp knife, slice the steak thinly against the grain. Set aside until ready to assemble salad.
To make the dressing, combine egg, vinegar, salt, dill, and cilantro in a food processor. Pulse a few times.
Slowly add the oil while holding the ‘grind’ button. Continue grinding until all the oil has emulsified.
Add the coconut milk and pulse a few times until thoroughly mix. Serve immediately. Save the rest in a jar in the fridge for up to a week.
Layer a bed of lettuce on a large plate. Add onions and radishes. Add strips of steak. Salt and pepper, if needed. Slowly drizzle the dressing.
**This is very versatile. Use any variety of vegetables that you may have on hand. Just remember to reduce water if you use high-water content vegetables like zucchini.