The past two weeks have been a whirlwind. Great things are keeping me busy: I’m researching a path for July when my second AmeriCorps service year ends, some cool blog opportunities have come my way, and I’ve been helping with recruitment events for two wonderful programs. Trying to stay on my toes 24/7 and make all the exciting things happen at once is thrilling, but it can also be tiring.
I’m trying to build a life that can welcome such abundance without leaving me running ragged.
What does this mean? I need to prioritize. I’m learning to say no sometimes. My time shouldn’t be free for the taking; I should dedicate it to the people and causes I care about. And finally, I need to remember to take care of myself.
What does that look like? I know I’m a broken record, but it starts with food*. My idea of the perfect comfort foods meal starts with beef and comes with a side of mashed (sweet) potatoes and gravy. You might think that a classic meal like this takes a long time to make, but it absolutely doesn’t have to. Let’s talk about comfort food on a time crunch.
London Broil is an excellent way to do what I love: cook once, eat many times. One 1.5-pound roast gives you a superb, classy dinner followed by leftovers any way you like. After eating a lunch of London Broil and roasted broccoflower (it was bright orange; I had to buy it!), I made steak salads for the week using the pan drippings as dressing. I won’t say I’m a genius…but I will say they look freaking delicious.
These two dishes took under 30 minutes each. If you have a toaster oven for the broccoflower, you could cook simultaneously and have dinner on the table in a flash. Hope you enjoy as much as I did–remember to relax, take care of yourself, and eat great food.
- 1 tablespoon chili powder
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon oregano
- 2 teaspoons garlic powder
- 2 teaspoons tarragon leaves
- 1 tablespoon coconut oil, melted
- 1.5 pound boneless top round or inside round roast
- Remove the meat from the refrigerator and let it come to room temperature for 15-30 minutes.
- Place the top oven rack about 8″ from the heating element. Preheat the broiler (I set mine on high). Line a baking sheet with aluminum foil.
- In a small bowl, mix together all seasonings. In another small bowl, melt coconut oil in the microwave for about 25 seconds.
- Put the roast on a plate, then drizzle with coconut oil. Quickly cover the roast with the oil: the oil will solidify as it cools. Rub with seasoning mix until evenly covered.
- Place roast on the baking sheet and broil for 5 minutes per side for rare or 7 minutes per side for medium (pictured).
For the broccoflower, I used a recipe from Piccante Dolce, added lemon juice, and used dried rosemary instead of fresh (make it work, designers!). I preheated the oven to 400 degrees Fahrenheit, then washed it and sliced it into florets. I tossed the florets with:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
½ teaspoon dried rosemary
½ teaspoon Himalayan pink salt
freshly cracked black pepper
Then I roasted on a foil-lined baking sheet for 25 minutes until fork-tender with some tasty browned bits. Yum!
*Coincidentally, It Starts with Food is the name of a fantastic book on the Paleo diet that includes a guide to the Whole30 program. Check it out: It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways (Disclaimer: this is an affiliate link. It means that if you buy this book, I get a kickback to help cover site hosting costs, but your price is not affected. Win-win!)