Monday, March 31, 2014

Chocolate Coconut Stuffed Dates

Well the 2014 CrossFit Open has come to a close, and let me just say, I am thrilled; thrilled that I got to experience the Open with so many friends, thrilled for working hard and coming in 44th overall in our fair city, but mostly thrilled that it's over! That last WOD was so incredibly daunting that I will admit a little piece of my soul died with it. If you don't know anything about CrossFit, then consider yourself lucky to have missed out on that workout. 

Here's what we had to do. For time:
21 thrusters (95/65)
21 bar facing burpees
18 thrusters (95/65)
18 bar facing burpees
15 thrusters (95/65)
15 bar facing burpees
12 thrusters (95/65)
12 bar facing burpees
9 thrusters (95/65)
9 bar facing burpees
6 thrusters (95/65)
6 bar facing burpees
3 thrusters (95/65)
3 bar facing burpees

Don't tell me that looks easy or fun, because you would be DEAD WRONG. The set of 21 and 18, while tough, are doable. Even the set of 15 thrusters wasn't so bad. But when I started on those 15 burpees, well, the wall I hit was unforgiving and made of steel. It was a total mind game. Yeah, you're more than half way, but you still have SO MUCH MORE TO GO! Thankfully, I survived. Sort of. 

If you made it through the WOD and are looking for a tasty treat to celebrate (or love dates, chocolate, and coconut like I do and just want a sweet treat), then these stuffed dates will make you taste buds do a happy dance!

Chocolate Coconut Stuffed Dates

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 1-2

Special Tools:
Mini food processor

5 medjooled dates, pits removed
1/2 cup of unsweetened shredded coconut
2 tbsp unsweetened cocoa powder
2 tbsp of raw honey
a handful of enjoy life chocolate chips (optional)

1. Take two dates and process them until they break down into a chunky paste
2. Add the coconut, cocoa powder, and honey and process until well combined. You may need to use a spoon to push down the sides so it mixes well. 
3. Spoon the mixture into the remaining dates and top with the chips. 

Spicy Beef and Shrimp Tacos

A couple of weekends ago I was craving tacos. I woke up Sunday morning and as I was planning out our meals for the week while laying in bed, I started thinking about things that I used to eat that would be considered "unhealthy" in my eyes today. Taco Bell rang out (ha! no pun intended) and suddenly I was in the mood for them. But I will probably never ever again go to that fast-food place to satisfy that "south of the border" craving. The idea of it just grosses me out. Besides, most of the time I feel like cooking my own food, because it saves us money and I know what I'm putting in my body. So then I started thinking OK, if I'm going to make my own, what would be on my ideal taco. Two things immediately popped into my head, bacon guacamole and mango salsa! Those are probably two of my favorite condiments. Then I was kind enough to ask my husband his opinion about the protein. Would he like chicken and shrimp or beef and shrimp? I knew his answer before I even asked, but I just wanted to check. He's funny about chicken. He never really goes out of his way to request it unless he knows its going to be super flavorful, like my Moroccan chicken; so beef and shrimp it would be. I decided to be paleo bad and found some low-carb wheat tortilla soft shells from Trader Joe's that had only a gram or two of sugar, but you could keep it strict paleo and use lettuce cups for the shells or make your own. Lettuce wraps are typically my go-to shell for things like this and burger buns. However, like I said, I was craving real tacos (and I was too lazy to make my own shells on this particular day!). 

*To keep this 21 Day Sugar Detox approved, leave out the mango!

Spicy Beef and Shrimp Tacos

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serves: 3-4 

Special Tools:
Large saute pan
Cutting board
Chopping knife
2 medium bowls

1 lb. of grass-fed beef
1/2 pound of large shrimp, peeled, deveined, and tails removed
1/2 medium onion, diced
1/2 medium green pepper, diced
1 tsp of ghee
My Tasty Guacamole (with bacon)
My Mango Avocado Salsa (though you can leave out the avocado since you're making guacamole)
2 cups of spinach leaves
1 + 1/2 tbsp of cumin, divided
1 + 1/2 tbsp of chili powder, divided
1 tsp + 1/2 tsp of garlic powder, divided
1 tsp + 1/2 tsp of onion powder, divided
1/2 tsp + 1/4 tsp of kosher sea salt, divided
1/2 tsp + 1/4 tsp paprika, divided
1/4 tsp + 1/8 tsp cayenne pepper, divided
1 pack of Trader Joe's low-carb wheat tortilla soft shells (or you could make your own like Danielle Walker's amazing Coconut Flour Tortillas recipe to keep this totally paleo)

1. Heat the saute pan over medium heat and add the bacon for the guacamole, until crispy. Then drain the strips on a paper towel and set aside. 
2. Leave the rendered fat from the bacon in the pan and add the ground beef.  
3. Once it begins to brown slightly, add the larger portion of each of the seasonings (the smaller portions will be to season the shrimp), and the diced onion and pepper. 
4. While the beef is cooking, make the guacamole and salsa. 
5. When the beef is cooked through, use a slotted spoon to remove the beef from the pan and set aside, leaving behind the juices from the bacon and beef. 
6. Add the ghee and let it melt. 
7. Add the shrimp and the smaller portions of the seasonings. Saute on each side for about 3 minutes. 
8. Then add the beef back in with the shrimp and stir. 
9. Set your tortilla shells on a plate and spoon some of the beef and shrimp, then add the spinach, a spoonful of bacon guacamole and a heaping scoop of the mango salsa (I won't lie, I piled that sh*t on!).

Mango Avocado Salsa

There are few things I love more than this salsa. It is absolutely bursting with flavor and stands out on any table with its vibrant colors. It makes me think of the Skittles tagline, "Taste the rainbow." This is nature's rainbow in terms of flavor for sure! I get more requests for this recipe than just about anything else. Believe me, it's worth the effort of using fresh ingredients. Do not try and use canned diced tomatoes as a short cut. The result is tragic. Next time you're having a get together and you think chips and salsa is a good idea, make sure this is the salsa you use! I also love this salsa for my salads. There is enough juice from the fruits that any sort of additional dressing is just not necessary. 

Mango Avocado Salsa

Prep Time: 15 minutes
Total Time: 45 minutes

Special Tools:
Cutting board
Chopping knife
Large bowl

2 large tomatoes, diced
1 orange bell pepper, diced
1 large mango, peeled and diced
1/2 large red onion, diced (or sweet onion if you prefer)
1 ripe avocado, diced (should give just a little when you press into the skin, but not too much)
1 medium jalapeño, seeded and diced
1/4 cup of packed cilantro, roughly chopped
1/2 lime, juiced
1/2 tsp of sea salt

1. Add all of the ingredients to a large bowl and stir.
2. Cover and chill for at least 30 minutes to let the flavors meld. 
3. IF there is any left, cover and keep refrigerated. Should keep for a few days. 

Sunday, March 30, 2014

Crust-free Mini Paleo Pizzas

What is it about pizza that makes us fiend for it? That was totally rhetorical. Believe me, I'm well aware of the MSGs that are found in most commercialized pizza restaurants. I do hold out that there are still some mom and pop places that makes their pizzas without MSGs. I read an article recently that I'm trying to track down again so I can share it about the ingredients in the most popular pizza joints across America (Ha! I found it!). It definitely caused some eye-rolling and sad faces from my friends and I. So as an alternative to going out and buying a pizza packed full of MSGs and whatever else we really shouldn't be eating out of pure convenience, this recipe is a great paleo alternative for those that are looking for something that tastes like pizza, but isn't going to make you feel like crap afterwards. And don't tell me this is just a bun-less burger. That takes away all the fun of making these! If you set up several bowls with a variety of toppings, this would be fun to do with kids.

Crust-free Mini Paleo Pizzas

Prep Time: 15 minutes
Cook Time: up to 17
Total Time: about 30 minutes
Serves: 3 for a small meal or 9 as appetizers

Special Tools:
Large mixing bowl
Foil lined baking tray

1 lb grass-fed beef
1 egg, whisked
1 tsp of italian seasoning
1/2 tsp of dried basil
1/2 tsp of kosher sea salt
1/2 cup of sugar-free pizza sauce
Toppings of your choosing

1. Preheat the oven to 425 degrees.
2. Mix the first five ingredients together in a large mixing bowl with your hands until well combined.
3. Take 1/4 cup of the mixture and flatten into 1/2-3/4 inch patties and repeat until all the meat has been used. Note: press the center down a little more because the center always puffs up as it cooks.
4. Bake the patties on the foil lined baking tray for about 8-10 minutes
5. While the patties are baking, get your toppings together. (You might choose differently, but the picture shows mushrooms, black olives, green peppers, sun-dried tomatoes, un-cured pepperoni, and fresh basil...yes, I packed a lot of toppings on my patties!)
6. Take the patties out of the oven. If too much grease has pooled on the surface, you might want to take a paper towel and wipe them off.
7. Top your patties with your favorite toppings and put back in the oven for another 5-7 minutes.
8. Remove from the oven and let the grease drain from the patties on a paper towel.

Saturday, March 29, 2014

Twice Baked and Stuffed Squash

Today is going to be a busy Saturday! I went to bed so early last night, which was amazing! Don't laugh at me. I was laying in bed catching up on shows I missed while I was visiting my family in Chicago last week. I don't think I made it a full half hour in before I was out! It couldn't have been later than 10:30. I can't remember the last time I fell asleep that early on a Friday night! Ah, the joys of being an adult. And I don't even have kids yet! Anyway, back to my day today. I guess because I went to bed so early, that explains why I was waking up at 6:45. My husband and I had a 9:00 AM appointment to get our cars serviced, so it wasn't like we could sleep in anyway. So here I sit, in the lounge, waiting on my car to finish getting her yearly check-up. From here, I'll be heading straight to the gym to tackle the final Open WOD, 14.5. I watched several of my friends struggle through it yesterday, and I'm not going to lie, I'm a little stressed about it. This, by far, seems like it's going to be the worst one! But I'm going to do it and then will be ready to celebrate finishing that bear!

How will I celebrate you ask? Well my girlfriend Lyndsey and I are going to have a girls night out. There's a local restaurant called Miccosuke Root Cellar that has amazing food! It's all locally grown and farmed. The place itself is really tiny, but the atmosphere is stellar, and the wine is even better! Then we're going to let out our inner teenage girl and go see Divergent! Don't know anything about that movie? Well all you need to know is that Theo James is in it. Two hours of eye candy. Yes, please! 

Oh, today is also my nephew's 4th birthday! He lives is Chicago with his parents and grandparents. So sadly, I won't be there to celebrate. But, like I mentioned earlier, I did travel up to there to see them last week. I wish they weren't so far away! Ah well, I guess that's what vacations are for.

Enjoy this recipe guys. I love it because it is super hearty and looks like a lot of work, but is actually pretty simple!

Twice Baked and Stuffed Squash

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves: 4

Special Tools:
Baking tray
Tin foil
Large frying pan
Large mixing bowl

2 small-medium acorn squashes
1 lb of ground beef (or pork)
4 strips of nitrate-free bacon
1 medium onion, diced
1 orange bell pepper, diced
4 eggs
1/2 cup of shredded cheese (optional)
1 and 1/2 tsp of garlic powder, divided
1/2 tsp of onion powder
1/2 tsp of paprika
1/2 tsp cumin
1/2 tsp of sea salt + a pinch for each egg
1/2 tsp of fresh ground pepper + a pinch for each egg

1. Preheat your oven to 425. Cut your squashes in half. You can scoop out the seeds now or wait until its soft, which is what I do. 
2. Line a baking tray with foil. Place the squash halves face down on the baking tray and put in the oven for 25-30 minutes, or until the outer skin gives when you press it. Remove from the oven, turn them over, scoop out the seeds and let it cool for a few minutes. Turn the oven heat down to 375.
3. While your squash is baking though, place the bacon in a large frying pan and cook on medium until crispy, about 10 minutes. Remove the strips and let them drain on a paper towel, then chop them up.
4. With the rendered fat in the pan, add the ground beef and let it begin to brown for about 10 minutes. As you break up the beef, add in the onion, pepper, garlic (1 tsp) and onion powders, paprika, cumin, salt, and pepper. If there is a lot of juice in the pan after about 10 minutes, turn up the heat and let it evaporate, or you can drain it.
5. Scoop out the squash into a large mixing bowl (be sure not to pierce or tear the skin or putting it back together will be tricky), and smash the heck out of it with a fork. You could also use a hand blender, but that's up to you!
6.Add in the beef mixture, chopped bacon, and the remaining 1/2 tsp of garlic powder and stir to combine.
7. Spoon the stuffing back into the squash and press down gently in the middle to create a little bowl. 
8. Crack an egg into each of the acorn squash halves, sprinkle a pinch of salt and pepper over each egg and then top with shredded cheese (optional). I like mozzarella!
9. Place the halves back on the baking tray and put in the oven for about 20 minutes or until your eggs have reached desired doneness. I prefer the white cooked through, but the yolk somewhat runny.
10. Serve immediately. I sliced up half an avocado with mine.

Friday, March 28, 2014

Chocolate Coconut Almond Butter Bark

I wish there were more hours in a day, or maybe that I just don’t need as much sleep as I do to function properly. People who say sleeping is overrated clearly have not had the pleasure of meeting me when I haven’t had at least seven hours of sleep. If I could squeeze in eight or nine, even better! Sadly, there is just so much that I need to get done in a day. And I won’t enjoy my seven hours if I do not get most of it done. I work a full-time job from early morning to mid-afternoon. Then I rush straight to CFTally to make the 3:30 class and then coach until 6:30. My husband and I quickly say hi and good-bye before I’m off again to get home, shower, and then get crafty in the kitchen for at least an hour. My husband finishes training at the gym by 8:30 (after he’s also put in a full day at his job), and if we’re lucky, we’re sitting down together by 9:00 PM to eat. Sometimes I will eat before he gets home so that I can clean up the kitchen early. If I’m really on top of my game, I’m washing dishes while I cook. Then I just have to worry about our plates, cups, and silverware. It really just depends on how involved the meal is. But day in and day out, this is my life right now.

Just so we’re clear, this is not a rant by any means, but a quick and dirty run down of my busy life Monday through Friday. My weekends are valued tremendously because of it. We love spending time with our friends (sadly, none of our family lives in the same city) and appreciate our ability to move leisurely through Saturday and Sunday. Sunday morning is probably my favorite part of the weekend. There is a restaurant in town called The Egg. Hands down, our favorite place to go! Breakfast, Brunch, or Lunch. Whatever you're in the mood for. If you're a crab cake fan and like eggs benedict, then you absolutely MUST try their Crab Cake Benny. They spice up the hollandaise with a drizzle of Cajun sauce. I've never had anything so enjoyable for breakfast. And I really don't even like eggs benedict that much. It's so rich that I get sleepy, but for the Crab Cake Benny, I will definitely make an exception!

Alright, on to the good stuff. This amazing little creation of mine came about because I was looking for a paleo treat that would satisfy my nightly sweet tooth, but that I didn't feel like I needed to eat a ton of to feel "sweetly satiated". The wonderful thing about this concoction is that it really can be altered in several different ways to appease a variety of people. While the original recipe is full of nuts, it could easily be altered to be a nut-free treat! The first picture has the most toppings I've ever added. You'll notice I only put sugar-free dried cranberries on half of it. That's because my husband is not a fan. The other picture is when I was first trying out the recipe and kept the ingredients to a minimum.

Chocolate Coconut Almond Butter Bark

Prep Time: 3-5 minutes
Cook Time: 3-5 minutes
Freeze Time: 45 minutes
Total Time: 50 minutes
Severs: 4-6

Special Tools:
Medium sauce pot
8x8 baking dish or larger (the bigger the dish, the thinner the bark will be)
Parchment paper (optional)

1 cup of almond butter (or other nut butter)
4 tbsp of coconut oil, divided
1/2 - 1 cup of unsweetened shredded coconut (depending on how coconut-y you like it)
4 tbsp of raw honey, divided
10 oz. of dark chocolate (or Enjoy Life Chocolate Chips)
1/2 tsp of pink Himalayan sea salt
1/4 cup of crushed walnuts
2 tbsp of sunflower seeds
1/4 cup of sugar-free dried cranberries (or other dried fruit)

1. Heat 2 tbsp of coconut oil in a medium sauce pot until its just melted on low heat. Then stir in the almond butter and continue stirring until its completely melted. 
2. Add the unsweetened shredded coconut. Stir for about a minute until it is well incorporated. 
3. Remove from heat and stir in 2 tbsp of raw honey.
4. If you want to use parchment paper, then press it down into the glass dish. Spread the mixture out evenly with the spatula.
5. Place the dish in the freezer for about 15 minutes. 
6. Wash your pot and just before you pull out the dish from the freezer, melt the rest of the coconut oil in the pot and then add the chocolate. Keep the heat on low. Stir continuously until its melted. About 3 minutes. (*DO NOT leave this unattended. Chocolate can burn very easily. You can also use a double-boiler if you have one.)
7. Remove from heat and add the other 2 tbsp of raw honey. Stir well to combine.
8. Spread that over the hardened almond butter mixture. 
9. Sprinkle the sea salt, nuts, seeds, and dried fruit over the top and freeze for another 30-45 minutes (depending on which size dish you used). 
10. Use a sharp knife to break it up into bark pieces. Store in an airtight container in the refrigerator or freezer.

Thursday, March 27, 2014

Ooey Gooey Chocolate Bites

The end of the 2014 CrossFit Open is in sight. The final WOD was announced tonight. Thrusters and burpees. I knew it. The only two movements that haven't shown up yet. I think the nerves are outweighing the excitement on this one. It's been really great, though, working through these workouts with some of the best people I know. I'm really proud of our athletes and all we have been able to accomplish. Seeing people get their first doubleunder, chest-to-bar pull-ups, and toes-to-bar were really rewarding moments.

Speaking of rewarding moments...I think that Almond Joys are one of those under appreciated candy bars. What's not to love about chocolate, coconut, and almonds in a single bite? Sadly though, I think the reason it gets overlooked is because its missing that caramel layer that so many other candy bars have. Well, I'm here to make dreams come true! dreams at least. This paleo treat gives you the the layers of the Almond Joy, plus the gooey caramel layer that it's missing. I'd call this little bite a rewarding moment for sure!

Ooey Gooey Chocolate Bites

Prep Time: 15 minutes
Freeze Time: 35 minutes
Total Time: 50 minutes

Special Tools:
1 cupcake/muffin pan
12 silicone muffin liners (paper liners will work just fine, too)
Food processor
Small kitchen bowls

This treat has multiple layers, so I'm going to divide the ingredients and instructions into different sections.


For the chocolate coating (bottom and top layers):
1/2 cup of coconut oil
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup, grade b

1. Melt the coconut oil in a small bowl in the microwave. Start with 1 minute and then 30 second increments.
2. Once it's totally melted, mix in the cocoa powder and maple syrup and put back in the microwave for another 20-30 seconds. Stir well to combine.
3. Use a tablespoon to pour 3/4 to 1 tablespoon of the melted chocolate mixture into the bottom of each muffin cup. Don't worry, there will be plenty left over. Save the remains for coating the bites once the other layers have been added.
4. Put the tin in the freezer to harden up while you make the other layers.

For the coconut layer:
1/2 cup of unsweetened shredded coconut
2 tbsp of maple syrup
2 tbsp of melted coconut oil
1/2 tsp of vanilla
pinch of sea salt (Himalayan is best!)

5. Blend the coconut, maple syrup, coconut oil, vanilla, and sea salt for a minute or two.
6. Take a spoonful of the coconut mixture with your hands and form little balls. Then mash them down onto the chocolate layer with the back of the spoon in the muffin cups.

For the gooey caramel layer:
6 medjool dates (pits removed)
3 tbsp of maple syrup
3 tbsp of coconut oil
1 tsp of vanilla
pinch of sea salt (Himalayan is best!)

7. Blend all ingredients until you have a sticky caramel. This could take up to two minutes. Spoon a little bit of the caramel over the coconut layer.

For the nut layer:
1/2 cup of chopped seeds or nuts of your choice (almonds, walnuts, pistachios, sunflower seeds, etc.)

8. Press the nuts down gently into the caramel layer and then top it with the remaining chocolate mixture. You might need to reheat the chocolate if the room temperature is cool to remelt the coconut oil. Put in the freezer for about 15 minutes. Make sure you're sitting down when you bite into this little piece of heaven!

Tasty Guacamole

I must give credit where credit is most certainly due. Marrying into a Hispanic family opened up a whole new world for me in terms of bold flavors in my cooking. Up until about 6 years ago, I really did not venture a lot out of my comfort zone with food. However, my husband and in-laws introduced me to several flavor profiles over the years that I simply cannot live without now! 

I remember around the time that I started opening up to avocados and guacamole. I was participating in a Paleo challenge at my CrossFit gym back in 2011. I needed a way to get some healthy fats into my diet other than eating nuts all the time. My husband loved avocados and I would buy them regularly for him, so one day I decided, That's it! I'm going to eat avocados whether I like them or not! Surprisingly, with a little salt, they weren't half bad. I kept eating them throughout the entire six week challenge. Then I ventured out later and made guacamole. With the right ingredients, guacamole can change your whole world. At least it did for me. I love it now and usually make it at least once a week!

Tasty Guacamole

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 2-3

1 large over-ripened avocado (outer peel should be dark green and should easily give when you press gently)
1/2 large vine ripened tomato, diced into small pieces
1/4 medium red or sweet onion, diced into small pieces
2-3 tbsp of cilantro, chopped
1/2 lime, juiced
salt and pepper to taste

1. Run your chopping knife through the avocado so it traces around the pit. Twist the avocado until it comes apart. Jab the pit with the knife and it should pull right out. 
2. Take a spoon and scoop out all of the avocado into a medium mixing bowl.
3. Use a fork to mash it up into a clumpy paste consistency. 
4. Add your diced tomatoes and onion. Mix well, but don't mash anymore. 
5. Add the cilantro and lime juice. Mix again.
6. Add a little salt and pepper at a time. Start with about 1/4 tsp. of each.

Notes: To take this guac to another level, fry up two strips of bacon until crispy, drain on a paper towel, then chop and mix into guacamole. I'm telling you, it's incredible! 

You can also roast a corn cob in the husk for about 25-30 minutes on 400, then use a chopping knife to separate the kernels from the cob. Add the corn to the guacamole with a tsp of melted ghee or grass-fed butter. It's not paleo with the corn, but it is pretty delicious! You might want to double the recipe above so the corn doesn't overpower the guacamole. 

Here's a batch I made:

Nacho Ordinary Steak Nachos

I love chips. No seriously, LOVE everything about the idea of a chip. It's crunchy, salty, and is a great vessel in which to get something else in your mouth. I love all kinds of chips, even the unhealthy kind...sigh. I also really love salads. As a kid I would order salads regularly, even at breakfast. I don't know why, but when I was younger typical "breakfast" food didn't appeal to me. Probably because scrambled eggs and bacon can seem monotonous, so if we ended up at a buffet for breakfast (we were a big family, so this was the easiest way to satisfy everyone), I would take my plate and fill up on salads. I'm not sure if my mother was proud or worried. Ha!

This recipe came to fruition as a way to combine both my love of chips, as well as my love for salads.  As someone who tries to spend the majority of my life cooking and eating foods that follow the paleo diet, obviously most chips are out of the question! Luckily, Trader Joe's carries the most delicious roasted plantain chips. The only ingredients are plantains, sunflower seed oil, and salt. Happy day! Since I try to stick to paleo/primal for most of my meals, this satisfies my need for chips in a BIG way!

The wonderful thing about this salad is that it really can include anything that appeals to you. I've put together a salad that makes my husband feel like he's eating a very filling meal, not just a dainty bed of lettuce and a few toppings. 

Nacho Ordinary Grilled Steak Nachos

Prep Time: 25 minutes + 1 hr or more
Cook Time: 15-20 minutes
Total Time: 40-45 minutes
Serves: 2-3

1 lb of flank steak, about 1/2-1 inch thick
1/2 cup of Mojo marinade
2 tbsp of Worcestershire sauce
1 tbsp of grill seasoning
1 bag of Trader Joe's Roasted Plantain Chips
3-4 cups of shredded or chopped lettuce (I like butter, artisan, or romaine lettuce)
1 medium to large tomato, diced
1-2 tbsp fat of your choice (bacon fat, ghee, grass-fed butter)
1 medium to large sweet onion, sliced
1 medium green pepper, sliced
4-6 oz portabella mushrooms, sliced
1 small can of black olives, sliced
1/2 cup of shredded cheese of your choice (if you're primal, omit if you're eating strict paleo)
1 cup of my homemade tasty guacamole
1 lime, divided into 4 quarters.
1 bunch of chopped cilantro
Salt and pepper to taste

1. Marinate the steak in the Mojo and Worcestershire for at least one hour or up to 24 hours.
2. Place a medium saute pan over medium heat. When it gets hot, add your fat and let it heat up for a minute or two.
3. Add your sliced onions, peppers, and mushrooms. Saute until desired tenderness, 10-15 minutes. I prefer a little longer until they are super tender.
4. Shred or chop your lettuce and dice your tomato. Drain the juice from the olive can.
5. Prepare the guacamole.
6. Start your grill and let it heat up to about 450 degrees. I close the lid to let it heat up, but then I leave it partly opened while the steak is cooking. A closed lid cooks the steak too much on my gas grill.
7. Remove your steak from the marinade bag, take 1/4 of the lime and squeeze it onto both sides of the steak, and then add the grill seasonings to both sides. You might need to press the seasoning into the steak. 
8. Grill your steak, turning ONLY once, for about 5 minutes on each side. When you turn the steak the first time, squeeze another 1/4 of the lime. This will give you a medium rare steak. If you prefer yours a little more cooked through, add a minute to each side. Remove the steak from the heat and let it rest for about 5 minutes. This allows the juices to return inside the steak.
9. Open the bag of plantain chips and divide them between two plates. Then top your chips with lettuce, tomato, your sauteed veggies, olives, cheese, and guacamole.
10. Slice your steak into 1/4 - 1/2 inch pieces and divide between the two salads. NOTE: If this is too much meat for you in one sitting, save the rest for steak and eggs in the morning! 
11. Sprinkle with chopped cilantro and dig in! You'll probably need a fork, but my fingers do most of the work.