Park City and Social Media at its Best at “Evo Conference 10″
June 20, 2010
I have had a super busy month. Busy is good, but it’s almost unbelievable. It’s the heart of summer, and I am working at home with 3 kids going in 3 different directions. Besides my normal recipe development work projects, my cookie event at Pepper Place farmer’s market last week, 4 television segments this past thursday for NBC 13 “Daytime Alabama”, monthly work for the Birmingham magazine, and a new huge holiday recipe project for an international client, I can’t believe I am finding time for this blog post. In light of all this, I am fortunate enough to have the opportunity to go to Park City, Utah for Evo 10, a conference featuring women in social media. It’s been called “a summer camp for bloggers” taking place in a beautiful setting. Forgive me for no recipe today, but I have a fabulous one coming tomorrow.
2 Responses to “Park City and Social Media at its Best at “Evo Conference 10″”
Krista Parry says:
June, 21 2010at 05:00 pm
I am really looking forward to meeting you. Park City is absolutely gorgeous and you will have the time of your life on the Alpine Slide/Coaster at Park City Mountain Resort.
See you Thursday!
Krista Parry
Alison Lewis says:
June, 28 2010at 03:12 pm
It was great meeting you! Please keep in touch and thanks for the comment!!
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Gluten-Free, Low Carb and Low Calorie: Flank Steak with Tomatoes and Feta
May 20, 2010
My sister, Natalie, asked me for some main-dish dinner ideas since her two daughters are now home from college for the summer. This recipe for Flank Steak with Tomatoes and Feta is perfect for weeknights and weekends, especially since it’s grilling season (and Memorial Day is coming up). It’s so simple to prepare using fresh basil, oregano, garlic, fresh lemon juice and red wine vinegar. And who says beef isn’t healthy? Flank Steak with Tomatoes and Feta only has 185 calories, 29 grams of protein and only 2 grams of fat and carbohydrates per serving.
Flank Steak with Tomatoes and Feta
Prep:
15 minutes
Cook:
16 minutes
Yield:
6 to 8 servings
Ingredients
1/2 cup chopped fresh basil, divided
1/2 chopped fresh oregano, divided
2 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
11/2 pound flank steak
3 Roma tomatoes, chopped
1/4 cup reduced-fat feta cheese
Pitted kalamata olives (optional)
1/2 chopped fresh oregano, divided
2 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
11/2 pound flank steak
3 Roma tomatoes, chopped
1/4 cup reduced-fat feta cheese
Pitted kalamata olives (optional)
Preparation
1. Combine 1/4 cup of the basil, 1/4 cup of the oregano, garlic, salt and pepper in a small bowl; mix well. Rub mixture over steak. Drizzle steak with vinegar and lemon juice and marinate at least 2 hours, turning occasionally (up to 8 hours).
2. Combine tomatoes, feta and remaining basil and oregano in a small bowl. Refrigerate, if desired, and set aside.
3. Preheat grill to medium-high (350°F or 400°F). Place steak on grill and grill, covered with grill lid, 6 to 8 minutes on each side or until steak is desired degree of doneness. Top with tomato mixture and olives, if desired.
2. Combine tomatoes, feta and remaining basil and oregano in a small bowl. Refrigerate, if desired, and set aside.
3. Preheat grill to medium-high (350°F or 400°F). Place steak on grill and grill, covered with grill lid, 6 to 8 minutes on each side or until steak is desired degree of doneness. Top with tomato mixture and olives, if desired.
2 Responses to “Gluten-Free, Low Carb and Low Calorie: Flank Steak with Tomatoes and Feta”
natalie says:
May, 21 2010at 09:18 am
Thanks for the recipe! I will have Eric get right on it. Nat
Misty says:
June, 23 2010at 01:26 pm
I roll ingredients into my flank but what I've never even thought of on those evenings I'm too tired is this! Such an easy thing yet brilliant!
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Magical Gluten-Free Side Dish: Southwestern Quinoa Salad
May 13, 2010
A lot of people have asked me lately, “What is quinoa?”. I answer, “It’s the magical grain.” Quinoa is the amazing gluten-free grain that is high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. It is a great replacement for rice or couscous and works great here in this simple recipe for Southwestern Quinoa Salad. Serve it room temperature or chilled. It’s awesome, and my kids even ate it too! By the way, quinoa can be found at Whole Foods Market or any of your specialty stores.
Gluten-Free Southwestern Quinoa
Prep:
10 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
1 1/4 cups low-sodium gluten-free chicken broth
3/4 cup uncooked quinoa
3/4 cup black beans, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
1/3 cup gluten-free salsa
1 tablespoon fresh lime juice
3/4 cup uncooked quinoa
3/4 cup black beans, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
1/3 cup gluten-free salsa
1 tablespoon fresh lime juice
Preparation
1. Cook quinoa in chicken broth according to package directions; let cool slightly. Add beans and remaining ingredients, mixing well. Serve chilled or at room temperature.
2 Responses to “Magical Gluten-Free Side Dish: Southwestern Quinoa Salad”
Betsy says:
May, 15 2010at 12:50 pm
I bought my quinoa in the bulk section of whole foods, so there wan't any package directions. Would you mind posting how to cook it? Thanks
Marc Bloomston says:
May, 19 2010at 06:38 pm
Alison, This looks great! I'm having an office party at the lake this summer for about 60 people. Can you suggest a good easy meal and a fun signature drink we can serve that will be appealing to most?
Thanks,
Marc
Marc