(Serves 3)

• 450 grams of grass-fed minced beef
• Himalayan Pink Salt & Fresh Ground Pepper
• Any other seasoning you like!

Directions: Take meat out of the fridge and allow it to come to room temperature for 20-30 minutes. Divide the meat into 3 parts and by hand, create four separate patties. Heat a sauté pan to medium heat.

Season both sides of the patties with salt and pepper (and any other seasoning you like). Place all 3 patties in the pan for 3-5 minutes per side. Remove from the pan and allow to rest for a few minutes. Enjoy!

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(Serves 3-4)

Chimichurri Ingredients:
• 1 cup fresh flat leaf parsley
• ¼ cup fresh coriander
• ½ cup extra virgin olive oil
• 1/3 cup red wine vinegar • ½ teaspoon sea salt
• 2 cloves garlic • ½ teaspoon cumin powder • ½ teaspoon red pepper flakes

For the Steak:
• 2 boneless rib-eye steaks (230 grams each)
• 1 tablespoon balsamic vinegar
• Extra virgin olive oil
• Salt and pepper, to season

Directions: Chimichurri: Blend all ingredients in a food processer or blender until smooth.

Steak: Let steaks sit out for about 30 minutes to bring to room temperature before cooking. Season with salt and pepper. Drizzle with balsamic vinegar and just enough olive oil to coat.

Heat a grill-pan over medium heat. Add the steaks to the pan and cook for 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking. Remove from the pan, and let rest about 5 minutes. Slice the meat in thin strips and drizzle with the chimichurri sauce. Serve and enjoy!

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***Makes 2 servings. (you may want to double this recipe- it’s a GOOD one!)

• 2 pork chops (all-natural or organic)
• 1 teaspoon olive oil
• 1/2 lemon
• 2 cloves of garlic
• Pink Himalayan Salt & Fresh Ground Pepper to taste

Directions: Preheat your oven to 180°C. Then, pre-heat an oven-safe sauté pan to med to med-high on the stove. Rinse and pat dry both pork chops. Season both sides of chop with salt and pepper. Smash your garlic cloves with the side of your knife and cut your lemon in half.

Once your sauté pan is heated, add the olive oil. Once oil is heated (in a couple of seconds), place the 2 garlic cloves in the pan carefully separated by a few inches).

Place each pork chop on top of a garlic clove. Allow to sear for 2-3 minutes. Flip chops and sear for an additional 2-3 minutes. (You’re looking for a nice crust on each side). Squeeze ½ lemon over the chops.

Place the pan in the oven for about 10 minutes or until the internal temperature reaches 60 degrees C. Let rest for 3 minutes and enjoy!

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