Dinner: Allergy Free Marinade

With all my dietary restrictions, mealtime can be monotonous. Plain chicken and lettuce gets boring real fast! Some salt, pepper, balsamic vinegar, and olive oil, however, can make a world of differences! With the weekend approaching, give this savory meal a try. Complete with an allergy free marinade, it won't disappoint!

Steak

1. Remove flank steaks from refrigerator about a half hour before cooking

2. Season with salt and pepper

3. Grill on high for about 4 to 5 minutes until golden and slightly charred

4. Flip and cook an additional 5 to 7 minutes (or until 140 degrees) for medium

5. Let cool for about five minutes and slice

Chicken

1. Marinate with balsamic glaze (see below for my allergy free balsamic marinade recipe).

2. Heat oven to 450 degrees

3. Cook for about 10 minutes, flip, and cook for an additional 8 - 10 minutes until the juices run clear (or cutting into the poultry does not yield pink meat)

4. Let cool for about 5 minutes and slice

Asparagus

1. Lay asparagus on a greased cookie sheet (I spray with Vegalene Buttery Delite seasoning spray) or pour a small amount of olive oil over the asparagus

2. Roll asparagus to lightly coat all sides

3. Sprinkle sea salt and pepper and roll again

4. Cook until tender, about 10 minutes, rolling halfway through

Potatoes

1. Boil potatoes (I use small Yukon gold) until tender when poked with a fork

2. Removed from water and lightly "smash" to break their shape (it's perfectly fine if you somewhat flatten them

3. Using a non-stick skillet, pan fry in olive oil, flipping until golden and slightly crispy on the edges

Allergy Free Balsamic Marinade

1. Mix equal parts balsamic vinegar and olive oil

2. Use a Ziploc bag, or a glass, ceramic, or stainless steel dish to marinate the meat (or fish, vegetables, or fruit - honestly, give it a try!)

3. Cover your to-be-marinated food in the balsamic and olive oil mixture

4. Refrigerate for at least one hour, flipping the food about halfway through

5. Remove marinated food from the refrigerator and bring to room temperature before cooking (leave out for about a half hour)

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