Steak Salad

For steak:
1 flank steak
1 Tbsp. balsamic vinegar
1 Tbsp. Worchestershire sauce
1 Tsp. sea salt
1 tsp. cracked pepper
1 Tbsp. butter

Marinate steak with all ingredients (except butter) for at least 30 minutes prior to grilling.  Grill to desired doneness.  Remove steak from pan to rest and top with butter.  Slice thinly and serve over salad

For dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp. water
1/2 Tsp. dried Italian herbs
1 clove garlic, minced
1 Tbsp. lemon juice

Add all ingredients in a small jar.  Add lid and shake well.  Pour over salad and serve.  For a creamy option, add 2 Tbsp. ranch dressing.

For salad:
lettuce
olives
corn
crumbled blue cheese
diced tomatoes
kidney beans
bacon bits
shredded carrots

Hot Pink Smoothie

1 1/2 cup coconut water
1 large carrot
1/4 medium raw beet, peeled
1/4 cup cashews
1/4 cup dates
12 frozen strawberries

Puree all except strawberries in high-powered blender for 90 seconds. Add strawberries and puree until smooth. Makes 4 cups