Tasty New Menu and the Blog Post You Shouldn't Miss

Just in case you missed this post last week:

Hello One Family One Meal Readers,

For years, you have loyally followed my blog posts about feeding our families great food. What has been so amazing is that any time I have mentioned my health issues and their connection to food, I hear from all of you. Whether it's the discussion about the potential link between gluten and auto-immune issues, or genetically modified soy and its effects on our kids, you have blown me away with your curiosity to use food as a source of well-being.

So while I have continued to shout my One Family One Meal message from the rooftops, I have been quietly digging into the effects of certain foods on our bodies. After countless years of back problems, stomach problems, heartburn, eczema, and more, I've dug deep to figure out how food can counter these bouts of inflammation. That's right-all of my aches and pains have simply been different expressions of inflammation in my body.

So here we go... next week I'm turning in my manuscript for an anti-inflammatory cookbook. It may not sound very sexy, but this food is so damn tasty you won't even think about what I haven't put in it! The publishing process is a slow one, so the actual publication is more than a year away, but I'm hoping we can start the discussion about the positive benefits of certain foods on our well being now!

I'll start sharing a few of my favorite recipes with all of you, as well as what I've discovered about improving our well being through certain foods. And I would love to see your ideas for anti-inflammatory living! Have any great pics or recipes? Post them on Instagram, Facebook or Twitter with the hashtag #TheAntiInflammatoryCook.

One Family One Meal is still at the center of my food passion, but I am so excited it will now have a sibling. :)

With love, Amanda

#TheAntiInflammatoryCook #eatrealfood #whoneedsgluten #realfoodrocks #chroniclebooks

This Week's Recipes


Skirt Steak with Chimichurri Sauce

Skirt Steak with Chimichurri Sauce
If you know me, you know I’m obsessed with skirt steak! It’s packed with flavor and a great alternative to more expensive cuts. Use it for steak tacos or serve it on its own like I do with this delicious herb sauce. The most important thing about preparing skirt steak is to slice it against the grain. The grain in the skirt steak is obvious-it looks like big lines running across the meat. Cut the slices perpendicular to those lines and you’re left with very tender, flavorful meat. Note: If you prefer to cook inside, the steak can be seared in a hot pan for two minutes, then flipped and cooked for 4-6 minutes longer.  
  • tick Make Ahead
  • tick Meat
  • tick Gluten Free
  • tick Dairy Free


16-24 oz skirt steak 2 tbsp Dijon mustard
2 tbsp sherry vinegar 1 tbsp capers, rinsed
2 cloves garlic, peeled and coarsely chopped 1 cup parsley leaves
2/3 cup cilantro leaves 2/3 cup mint leaves
1/2 cup extra virgin olive oil Kosher salt and freshly ground pepper
additional oil for grilling the steaks


Remove the steaks from the refrigerator 1 hour before cooking and allow them to come to room temperature.
Meanwhile, make the chimichurri sauce: In the bowl of a food processor, combine the Dijon mustard, sherry vinegar, capers, garlic, 1 teaspoon salt and ½ teaspoon pepper. Pulse to combine, scraping down the sides once. Add the herbs and pulse for 10 seconds until the herbs are coarsely chopped. With the motor running, pour the oil in a slow, steady stream and process until the herbs are finely chopped but not pureed. Season to taste with salt and pepper.
Preheat the grill to high heat. If the skirt is still in one long piece, cut it into portions of 6 to 8 inches long. Pat the steaks dry with a paper towel. Brush them with a little olive oil, then sprinkle generously with salt and pepper.
Carefully oil the grill rack with a paper towel that has been folded over and coated with a little oil. Place the steaks on the grill, cover, and cook for 3-4 minutes. Turn, cover, and cook them for another 3-6 minutes. If you like medium rare, they’re done after 6 minutes. For well done, give ‘em 10. Take them off the grill, cover with foil, and allow them to rest for 5-10 minutes. Slice them against the grain and serve with the chimichurri sauce.


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  • Julie Helmbrecht says:

    Loooove this recipe! Skirt steak is one of my favorites, and this is a delicious and simple recipe. Making it for the second time tomorrow.