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I learned a bunch from all of the valuable seminars at this year’s Food and Wine Conference in Orlando. Beef presented one of my favorite seminars, as it was really eye opening about how beef can be a part of a healthy balanced diet. I feel like there’s a perception in American culture that beef is one of the most unhealthy meats you can consume. I don’t know if fast food restaurants and other convenient meals create this assumption based on their use of beef. Hamburgers and other decadent beef dishes aren’t healthy meals, and many of these applications use beef high in fat content. One key aspect of making beef part of a healthy meal is to use lean beef (example: go for 93/7 ground beef instead of 70/30 beef).


Now I know that I sound crazy, but I love (some) ways of incorporating kale into meals. I know it has this stigma of being gross, disgusting, and unappetizing, but SPOILER so do many other greens. I know 10 year old me would rather die than eat brussel sprouts. But then I learned how to make them delicious when I grew up and fell in love with them. I’m not a huge fan of raw kale, but I love cooking it with some garlic, olive oil, and lemon. It cuts some of the strong flavor of the kale, and creates this beautiful cooked healthy green that tastes amazing.

London Broil with Kale and Potatoes


  • 2 lb london broil
  • 1 bottle San-J gluten free teriyaki sauce
  • 1 bundle kale
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 1 lemon
  • 1 lb small yellow potatoes
  • 3 tbsp olive oil
  • 1 tbsp Italian herbs
  • dash salt and pepper


  1. Place the broil and sauce into a container and refrigerate for 3 hours.
  2. Preheat the oven to 400F.
  3. Slice the potatoes in half, and add to a bowl with the 3 tbsp oil, herbs, salt and pepper. Toss, then spread onto a baking sheet. Bake the potatoes for 45 minutes, stirring halfway through cook time.
  4. Remove the london broil from the container, and transfer to a baking sheet. Bake it for 1 hour. (30 minutes/lb).
  5. Preheat a pan to medium low heat. Add the two tablespoons oil and garlic, and gently cook for 1-2 minutes.
  6. Tear the kale into bite size leaves and add to the pan. Sautee for 5 minutes. Add the juice of the lemon and cook for another minute before removing from heat.
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