Ryan and I did our first Whole30 in September and we kept up our clean eating until Thanksgiving. Thats right we have the same excuse as a million other people, we fell off the wagon around the holidays, we were eating out a lot more, traveled a few places, and weren’t as rigid dietwise. I believe this is mainly the reason why I am writing this post from my sick bed. I wasn’t taking in the proper nutrients to keep me healthy. I have a very bad head cold and all I want is a grilled cheese sandwich and a piece of Chocolate, but because we are on Whole 30 Day 3, neither are in my future.
Anywho on to the Steak Rolls I made yesterday for dinner. These are a family favorite and I never make enough for leftovers. They are super easy to make and can be tailored to any family members taste. I saw the original recipe for steak rolls on Pintrest (where most of the things I cook start from) and never make it exactly the same, but heres the basic idea.
1/2 pound of Tri Tip sliced thin (15 slices)– any thin sliced steak will work.
2 purple carrots, julienned
2 orange carrots, julienned
1 zucchini, julienned
1/2 white onion or green onions
enokitake mushrooms–Don’t be scared they are just long skinny mushrooms that are common in Asia. You could use any mushroom or leave them out all together
1. Layer Vegetables on Steak slices and roll up, rest seam side down.
2. Sauté seam side down in a well oiled pan. Turning after roughly 3 mins. I barely squeaked all 15 in there.
3. EAT– I topped with a quick mustard sauce, but you could do balsamic, bbq, hollandaise (clean ones do exisit), avocado, chipotle mayo, and so many more.
I served with a baked Sweet Potato and some berries.