Balsamic Steak Marinade (Whole 30)

I had great plans this morning to get up and get a bunch of pictures added to posts and scheduled for publication next week while I am on vacation next week so you all wouldn’t even miss me while I am gone. You know how much I got done? Nothing. You know why I got nothing done? Because WordPress changed their editor and now I don’t know how to do anything. Why is this annoying me so much when I learned it once and know I will eventually learn it again? I don’t know but it is. Thank you for letting me get that off my chest. Please enjoy the recipe while I go learn how to blog again.

Balsamic Herb Steak Marinade

From The Real Food RDs

1/4 cup balsamic vinagar

3 TBS olive oil

1/2 tsp garlic powder

1/4 tsp onion powder

1 TBS Italian seasoning

1 TBS Dijon or spicy brown mustard

1/8 tsp black pepper

In a non -reactive bowl, combine all the ingredients and mix well. Add the steak of choice and marinate for 30 minutes to 24 hours. Cook the steak with your prefered method to your prefered doneness.

Rootbeer Marinade

My youngest brother, Russell, has always said I eat weird food. I take that as a wonderful compliment. I have never been afraid to try new foods, even before I learned to cook.

That’s why I try things like this rootbeer marinade, that and the fact I need to find creative ways to get flavor into my food during this crazy time so I don’t get bored with my food. I know it sounds really odd but it’s really good. You can throw the meat into the marinade before you go to bed and cook it when you are ready the next day. Remember, the flavor of the marinade depends on the flavor of the rootbeer so use a rootbeer you enjoy drinking. I used Mug rootbeer.

Don’t throw away the left over marinade. Drain it into a saucepan, bring it to a boil and let boil for a couple of minutes and use it as a sauce for your meat. You could also pour it in a pan, bring it to a boil and reduce it to make a glaze for your meat.

Rootbeer Marinade

Adapted From The Marinade Cookbook

2 1/2 TBS rootbeer, not diet

2 TBS ketchup

1 TBS canola oil

1 TBS apple cider vinegar

1 TBS soy sauce

1 TBS molasses

1 1/2 tsp yellow mustard

1/4 tsp Worcestershire sauce

1 clove garlic, minced

1/4 tsp onion powder

1/8 tsp ground ginger

1/8 tsp ground all spice

Pinch ground cloves

Pinch cayenne

Salt and pepper, to taste

In a small bowl, combine all ingredients; mix well. Pour the marinade into a plastic baggie. Add your meat of choice and let marinade in the fridge for up to 24 hours.

Italian Salad Dressing (Whole 30)

The problem with blogging for as long as I have is that its hard to keep up with what I have and haven’t posted.

This recipe has been on the bottom of my draft pile for a while which is a shame because it is a really good salad dressing.

Italian Salad Dressing


1 1/2 teaspoons coarse garlic powder

1 1/2 teaspoons coarse onion powder

1 1/2 teaspoons dried parsley

1 1/2 teaspoons salt

1 1/2 teaspoons dried oregano leaves

1⁄2 teaspoon ground black pepper

1/2 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves

1/8 teaspoon celery seeds

2 tablespoons water

1/4 cup red wine vinegar

2/3 cup extra-virgin olive oil

Place all ingredients in a jar and shake well.

Coconut Curry Marinade (Whole 30)

This post is about random stuff that made me happy last week.

Be still my ever loving Star Trekkin heart. I just had to have these for my desk at work.

Seriously, how is this even comfortable? Ruby is literally, hanging on by her toenails. Its crazy but it makes me smile every time I see her doing it.


Inspired by my friend, Ess’, awesome new haircut, I went and got a new hair cut.


I was going to go way shorter but my stylist said we can always cut more later but we can’t add it back once its cut. Its not a drastic change but I always feel amazing after a hair cut.

After my hair cut, I texted Ess and we met and hit our favorite stores downtown and then went out for dinner. One of the great things about downtown is all the non chain related places there are to eat. This evening we started at Poke Bowl for the main course and ended at The Silver Lining Creamery for an awesome ice cream dessert.

These are just a few of the things that made me happy last week.

Coconut Curry Marinade

Adapted From Eat The Gains

1/2 cup full fat coconut milk

1 TBS red curry paste

1 TBS curry powder

1 TBS lime juice

Salt and pepper, to taste

Combine all the ingredients and mix well. Add your protien of choice, cover and marinate at least 4 hours to overnight before cooking.

Thai Satay Marinade (Whole 30)


I am so excited!!!!!!  My dear friend, Steph,  wants to do a Whole 30 with me.   I have long thought Steph could benefit from a Whole 30 but I have never pushed the Whole 30 to her.  I know to be successful with any health program, from weight loss to quitting smoking, you have to want to do it for yourself.  You won’t be successful if you do it to get someone else of your back or to make them happy.  This will be round 1 for Steph and round 3 for me.

If you are interested in doing a Whole 30 with me and Steph, leave a comment or contact me at juliesflock13@gmailcom.  We will start preparing soon and start, officially, on May 1st.

Thai Satay Marinade

Adapted From A Recipe By Ian Magary

1/4 tsp ground ginger

1/2 tsp garlic powder

1 1/2 tsp red curry  paste

1/2 tsp ground cumin

1/2 tsp ground turmeric

2 TBS coconut milk

1 TBS fish sauce

8 oz of your choice of protein

In a small bowl combine all ingredients, except the protein.   Place the protien in a  quart sized plastic bag.  Pour the marinade over the protien and marinate for 6 hours to overnight.  Cook the protien however you like.