I was craving a delicious & healthy steak dinner last night, & here’s what I came up with using lots of amazing nutrient-dense whole foods.

Give it a try and let me know what you think:

Grass-Fed Steak = High in quality omega 3 & 6 fatty acids to help with brain health

Orange Cauliflower = High in beta carotene which supports vitamin A production to aid with immune health

Roquefort Blue Cheese = High in butyrate which supports gut healing

Hazelnuts = Rich in magnesium and fiber to support digestive health

Asparagus = High in vitamin K which supports bone metabolism

Micro Broccoli = High in sulforaphane which supports your detox pathways to help lower inflammation

Recipe: (Serves 4)


  • 2 grass-fed sirloin steaks
  • 1 tsp grain mustard
  • 1 tsp paprika
  • 1 tsp rosemary, dried
  • 1 tsp fresh ground black pepper
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil

1). Pre-heat grill

2). Blend all the ingredients to form a paste & rub on both sides of the steak

3). Let marinate for at least 20 minutes or overnight

4). Grill to your liking, remove & let sit in a pan with a rack to collect juices

5). Swirl in 1 tbsp extra virgin olive oil into juices

Cauliflower Puree:

  • 1 head of orange cauliflower, cut into florets
  • 1 sweet onion, diced
  • 3 cloves garlic, diced
  • 1/2 cup hazelnuts, whole
  • 2 oz French Roquefort cheese
  • 1 tsp sea salt
  • 1 tsp fresh ground black pepper

1). Fill a large pot up with 1″ of water set with a steamer basket & bring to boil

2). Place cauliflower, onion, garlic & hazelnuts into a pot, cover, and cook til tender

3). Remove from pot & place into a blender

4). Add the Roquefort cheese, salt & pepper & puree til smooth


  • 1 bunch asparagus
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp thyme
  • Pinch cayenne pepper
  • 1 tbsp sherry wine vinegar

1). Toss the asparagus with all the ingredients

2). Grill til tender & crispy with light char

Roasted Japanese Sweet Potato:

  • 1 large Japanese sweet potato, quartered
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper

1). Toss the sweet potato with all the ingredients

2). Place onto baking sheet & place into 425 pre-heated oven

3). Roast 20-30 minutes turning 1/2 way through to brown evenly


  • 1 cup micro broccoli or broccoli sprouts
  • Pan jus

1). Place cauliflower puree onto a plate & form a well

2). Place asparagus on top & form a lattice pattern

3). Place sweet potato around the plate

4). Place steak atop asparagus

5). Spoon pan jus around plate & garnish with micro brocoli.

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