Eat a rainbow

If you are looking to jump start a healthier eating in the new year, I have two recipes for you!

Steak with Roasted Vegetables

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  • Beef steak, I personally prefer Filet Mignon
  • Salt
  • Pepper

Roasted vegetables:

  • Bell peppers
  • Carrots
  • Tomatoes
  • Green Beans
  • Asparagus
  • Onion, preferably Shallot
  • Organic Olive Oil and a bit of Butter
  • Garlic
  • Salt
  • Black Pepper

To prepare the Roasted Vegetables, chop the bell peppers, shallot and asparagus. Add carrots, green beans, tomatoes and 2 teaspoons of organic olive oil, salt, black pepper and few slices of butter. Bake at 400°F (or 200°C) for 35 minutes or until the veggies are tender.


I sprinkled the Steak with salt and a black pepper. Cook the Steak for 3 minutes on each side to MEDIUM.

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To make the Sauce, I just put a bit of a heavy cream and black pepper into the pan, where I have cooked the steak. Pour the sauce over the steak and vegetables.


Roasted Beets with Goat Cheese



  • 2 Beetroots, peeled
  • Carrots
  • Garlic
  • Organic Olive Oil and a bit of Butter
  • Salt
  • Black Pepper
  • Goat Cheese
  • Greens

Preheat the oven for 400°F (or 200°C). Put the beets with carrots into the aluminum foil. Sprinkle them with salt and black pepper. Add garlic, 1 teaspoon of organic olive oil and a few slices of butter. Wrap it into the foil and bake for an hour or until the beets are tender.

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Set the beets aside to cool with the aluminum still on.

Place the greens on the plate, add cut beets and the goat cheese. I have used for this dish the sauce form the steak. Serve immediately.

If you want to make a Vinaigrette for the greens here is a little tip:

  • Mix together honey, Dijon mustard, red wine vinegar and shallots. Add salt and black pepper and a bit of olive oil. Taste and adjust seasoning if necessary.


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