Post originally taken from lululemon’s WeChat
Venue sponsored by Sprout Lifestyle
It’s no secret that exercising releases certain feel-good chemicals, but that’s only half the battle to feeling and looking your best. The other half of that battle is in your diet, and you CAN have it all!
Delicious and healthy doesn’t have to be mutually exclusive. Let Alan, our ambassador and the brains and brawn behind Olive Branch, show you an easy-to-make recipe that contains all the goodness your body needs.
“Food is your fuel, and the right ingredients are key to being physically, mentally and spiritually ‘wellthy'”
The science behind beef and quinoa
Post workout, your muscles are under high-stress and toxins are released in your body. As you sleep, your body starts to repair these muscles and requires amino acids, a basic type of protein. This is where the beef and quinoa in this recipe come into play. Unsaturated fatty acid from the beef and oleic acid in the olive oil help to strengthen your cell walls and fight off free radicals and toxins.
Veggies clean your body
Leafy greens and colored vegetables pack a punch in vitamins and minerals that help to clean up the toxins released by fatigued muscles. These are also essential for your overall well-being.
Grass-fed Ribeye Steak Salad
•藜麦 quinoa – 3 tbsp.
•草饲肋眼牛排 grass-fed ribeye steak – 1 piece
•混合有机蔬菜 mixed greens
•樱桃番茄 cherry tomatoes
•灯笼辣椒 red pepper – half
•大蒜 garlic – 4 cloves
•洋葱 onion – one
•柠檬 lemon – half
•黑醋 balsamic vinegar
•黑胡椒 black pepper
Soak quinoa in warm water for 10 minutes before cooking. Meanwhile, heat some olive oil in a small pot, add in minced onion and garlic, season with salt and black pepper.
Drain quinoa and add into the pot with water at a 1:2 ratio, cook for about 10 minutes. Remove the quinoa from the pot and set aside after all the water is absorbed.
In the meantime, fry off minced onion with a splash of olive oil. Toss the stake in and fry for 2 minutes per side, season with salt and black pepper. Remove the steak from the pan and set aside to rest for at least 4 minutes, then cut into thin slices.
Mix the lettuce, cherry tomato, red pepper, carrot and quinoa in a mixing bowl. Season with olive oil and lemon juice or balsamic vinegar to taste. Serve up the salad with steak slices on top.
Want to know more about nutrition and challenge yourself with an ACT/TRX class? Follow Alan’s WeChat and get started!