May 24 2018
A registered dietitian drank beetroot juice for a week before running a half marathon to gauge how the nutrient-rich fuel would affect her.
As the seasons change and families settle into their new autumn routines, there’s a widespread need for quick and easy recipes that are tasty, nutritious, and fairly simple to make. Registered Dietitian Matthew Kadey offers the following steak wrap recipe that can be portable for healthy lunches or made in bulk for quick family dinners.
Season steak with salt and pepper. Heat two teaspoons oil in a skillet over medium-high heat. Place steak in pan and heat for about eight minutes for medium doneness, flipping steak several times during cooking. Let steak rest 10 minutes and thinly slice. If needed, add more oil to skillet and reduce heat to medium. Place sweet potato in skillet and heat, stirring often, until tender, about three minutes. Remove from skillet and let cool. Place one tablespoon oil, two tablespoons water, sour cream, roasted red pepper, sun-dried tomato, thyme and black pepper in a blender container and blend until smooth. If needed, blend in additional water, one tablespoon at a time, to help reach a smooth consistency. To assemble wraps, place spinach on the bottom half of wraps and spread sauce over greens. Top with steak and sweet potato, then tightly roll.
468 calories, 23 grams fat, 24 grams protein, 40 grams carbs, 551 milligrams sodium