Holistic Healing Mama

06/20/2025

05/28/2025

🥩 Chimichurri Steak with Fried Egg and Fries

Ingredients:

For the Steak:
• 1 lb (450g) ribeye or sirloin steak
• Salt and pepper to taste
• 1 tbsp olive oil or butter

For the Chimichurri:
• 1 cup flat-leaf parsley (finely chopped)
• 3–4 garlic cloves (minced)
• 2 tbsp red wine vinegar or lemon juice
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste

For the Fries:
• 2–3 russet potatoes
• Vegetable oil for frying
• Salt to taste

For the Fried Egg:
• 1 large egg
• A small amount of butter or oil for frying
• Salt to taste

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🧑‍🍳 Instructions:

1. Make the Chimichurri Sauce (can be made ahead):
1. Combine chopped parsley, minced garlic, vinegar, olive oil, red pepper flakes (if using), salt, and pepper in a bowl.
2. Let sit at room temperature for at least 15–30 minutes to allow flavors to meld.

2. Prepare the Fries:
1. Peel and cut the potatoes into thin fries (matchstick or steak-cut, as you prefer).
2. Soak them in cold water for at least 30 minutes (removes excess starch for crispiness).
3. Drain, pat dry, and deep fry in hot oil (about 350°F/175°C) until golden brown.
4. Drain on paper towels and season with salt.

3. Cook the Steak:
1. Pat steak dry, season both sides generously with salt and pepper.
2. Heat oil in a skillet over high heat.
3. Sear the steak for 3–4 minutes on each side (or to desired doneness).
4. Let rest for 5 minutes, then slice against the grain.

4. Fry the Egg:
1. In the same pan or a clean one, add a little butter or oil.
2. Crack in the egg and cook until the whites are set but the yolk is still runny.
3. Sprinkle with a bit of salt.

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🍽️ To Serve:
• Plate the fries, sliced steak topped with chimichurri, and the fried egg on the side or on top of the steak.
• Optional: drizzle some of the egg yolk over the fries or steak for added richness.

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Let me know if you want variations like sweet potato fries, grilled steak instead of pan-seared, or even an aioli dip.

Don’t forget to take your vitamins and as always support Fairborn Natural Foods for all of your nutritional needs!

05/28/2025

Steak & Cheese Baguette with Creamy Dipping Sauce

Ingredients

For the Sandwiches:
• 1 baguette, cut in half lengthwise and into serving sizes
• 1 lb steak (ribeye, sirloin, or flank), thinly sliced
• 1 cup shredded cheese (Swiss, provolone, or mozzarella)
• 1 cup mushrooms, chopped
• 2–3 green onions, chopped
• 2 tbsp olive oil
• Salt & pepper, to taste
• Garlic powder or fresh minced garlic (optional)

For the Creamy Sauce:
• ½ cup mayonnaise
• 1 tbsp ketchup
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp chili powder or hot sauce (optional for heat)
• Salt to taste
• Squeeze of lemon juice or a dash of vinegar for tang

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Instructions

1. Cook the Mushrooms:
• Heat a tablespoon of olive oil in a pan over medium heat.
• Add mushrooms, a pinch of salt, and optionally some garlic.
• Sauté until browned and tender (about 5–7 minutes). Set aside.

2. Cook the Steak:
• Season sliced steak with salt, pepper, and optionally garlic powder.
• In the same pan, heat another tablespoon of oil over high heat.
• Cook steak quickly until browned and cooked to desired doneness (2–3 minutes). Set aside.

3. Toast the Baguette:
• Preheat your oven to 400°F (200°C).
• Lightly toast the baguette halves in the oven for 5–6 minutes or until crisp.

4. Assemble:
• Layer cooked steak onto each piece of toasted baguette.
• Top with sautéed mushrooms and shredded cheese.
• Return to oven just until the cheese is melted and bubbly (about 3–5 minutes).

5. Garnish:
• Sprinkle with chopped green onions.

6. Make the Dipping Sauce:
• In a small bowl, mix all sauce ingredients together until well combined. Adjust seasoning to taste.

7. Serve:
• Plate the sandwich with extra mushrooms and the dipping sauce on the side.

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Let me know if you’d like a vegetarian or gluten-free version, or a wine pairing suggestion!

05/15/2025

Making the Ballymaloe recipe and why we love it

04/18/2025

Sunday Hearty Balanced Breakfast Platter
Sausage Gravy Style Spring Season
Serves 2

Ingredients:
• 4 eggs
• 1 tbsp butter
• Salt and pepper, to taste
• 1 cup strawberries, halved
• 1 cup microgreens or pea shoots

For Sausage Gravy:
• ½ lb breakfast sausage
• 2 tbsp all-purpose flour
• 1½ cups milk
• Salt and black pepper, to taste
• 2 biscuits (store-bought or homemade)

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Instructions:
1. Make the Sausage Gravy
In a skillet over medium heat, cook the sausage until browned. Sprinkle in flour, stir to coat. Slowly whisk in the milk and cook until thickened. Season with salt and pepper. Keep warm.
2. Scramble the Eggs
Beat eggs with a pinch of salt. Melt butter in a nonstick pan over low heat. Add eggs and stir gently until soft and fluffy. Season to taste.
3. Prepare the Plate
Slice strawberries. Toast or warm the biscuits and top with sausage gravy. Serve with scrambled eggs, a handful of greens, and strawberries on the side. Finish with a sprinkle of pepper.

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Want to make this vegan? Or low-carb? Let me know and I can tweak it!

https://holistichealingmama.com

https://fairbornnaturalfoods.com/recipes

04/17/2025

Spiral Ratatouille Recipe (Confit Byaldi Style)
Ingredients

For the Sauce (Base Layer):

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 can (14 oz / 400 g) crushed tomatoes
Salt and pepper to taste
1 tsp dried thyme or herbes de Provence
Optional: a pinch of chili flakes for heat
For the Vegetables (Topping):

1 small eggplant
1 small zucchini
1 small yellow squash
1 small green zucchini (optional for extra color)
Olive oil for brushing
Salt and pepper
Fresh thyme or rosemary (optional)
Instructions

Make the Sauce:
Heat olive oil in a pan over medium heat.
Sauté the onion until translucent (about 5 minutes).
Add garlic and sauté for another minute.
Add bell peppers and cook for 5 more minutes until softened.
Stir in crushed tomatoes, thyme, salt, pepper, and simmer for 10-15 minutes, until slightly thickened.
Spread this sauce in an even layer on the bottom of a large oven-safe skillet or baking dish.
Prepare the Vegetables:
Preheat your oven to 375°F (190°C).
Slice eggplant, zucchini, and squash into thin, uniform rounds (about 1/8-inch thick).
Arrange them in an overlapping spiral pattern on top of the sauce, alternating the vegetables.
Season and Bake:
Drizzle or brush the arranged vegetables with olive oil.
Season with salt, pepper, and fresh thyme or rosemary if using.
Cover with parchment paper or foil and bake for 40 minutes.
Uncover and bake for an additional 15-20 minutes, until the vegetables are tender and lightly golden.
Serve:
Let it cool slightly before serving. Excellent with crusty bread, rice, or as a side to a protein.

https://fairbornnaturalfoods.com/recipes

https://holistichealingmama.com

03/29/2025

03/29/2025

03/29/2025

03/29/2025