KETO RECIPE: A Delicious Dinner With Freak Flag Organics, Grilled Flank Steak with Kale Pesto and Cheesy Cauliflower Soup
The best way to ensure a delicious meal is to use the best ingredients. I love FLAVOR! No bland food in my house. So when I discovered the Freak Flag Organics brand at Whole Foods and I instantly fell in love with their colorful packaging, amazing name, and out of the box flavors! They make organic bone broths, pestos and condiments which you can find at a Whole Foods store near you, or you can also purchase on their website.
Organic Bone Broth Flavors: Coconut Chicken, Chicken Tortilla, Lemon Pepper Chicken
Organic Pesto: Tomato Pesto, Kale Pesto, Carrot Pesto
Organic Condiments: Chimi Verde, Curry Mole, Chipotle Sriracha, Beet Ketchup, Chop Sauce, Red Mustard
When I looked into the brand, I fell even deeper in love. I started cooking because I was craving another creative outlet. Cooking should be fun and doesn’t need to follow rules, so this piece of their website spoke to me!
Their pestos, condiments and bone broths are GMO-free, densely packed with flavor and always certified USDA organic. They offer zero-sacrifice vegan and nut-free options, plus unexpected ways to satisfy keto, vegetarian, dairy-free and flexitarian appetites. I love the positive vibes that the brand has!
Freak Flag Organics delivers the best tasting, 100% USDA Certified Organic products in the marketplace. Sip 'em, Simmer 'em, Soup 'em!
Sharing easy recipes is my favorite thing to do so I love when I find amazing products like Freak Flag that helps me create easy, healthy meals! Try making this Grilled Flank Steak with Kale Pesto and a cup of Cheesy Cauliflower Soup for yourself and your family! Packed with flavor, super low carb and DELICIOUS!
Grilled Flank Steak with Kale Pesto
When it comes to keto, the simplest meals are usually the best and what is more keto than a big juicy steak?! I’m obsessed with the combination of a juicy flanks steak with the bright flavors of Freak Flag Organic Kale Pesto! It looks gorgeous and tastes even better! Freak Flag also makes a Chimi-Verde which of course would also be amazing!
INGREDIENTS
2 pounds of flank steak
2 tbsp of olive oil
1/4 teaspoon pink Himalayan salt and pepper
1/2 cup of Freak Flag Organic Kale Pesto
DIRECTIONS
Preheat the grill or a grill pan over medium/high heat. I don’t have a grill so I use my Le Creuset Grill Pan.
Brush both sides of the steak with olive oil and sprinkle evenly with salt and pepper on both sides.
Grill for 3-4 minutes on each side, then pull off the heat and let rest for 10 minutes.
Slice steak against the grain and top with Freak Flag Organic Kale Pesto
Cheesy Cauliflower Soup
This is a keto-friendly version of a rich, creamy soup similar to a potato soup, but without all of the carbs! The added swirl of the Kale Pesto is the cherry on top of a delicious soup that will warm you up on a chilly day! Using Freak Flag Organics Bone Broth adds so much flavor and depth to this soup! They have the best tasting bone broths, always 100% USDA certified organic. I love the Lemon Pepper Chicken flavor in this recipe, but feel free to also use their Coconut Chicken or Chicken Tortilla flavors, play with flavors and have fun cooking!
INGREDIENTS
1 tbsp butter
1/2 onion, chopped
2 cups of cauliflower rice
1 cup of Freak Flag Organics Lemon Pepper Chicken Bone Broth
2 oz of cream cheese
Salt and pepper to taste
1/2 cup of shredded cheddar cheese
1/2 cup of Freak Flag Organic Kale Pesto
DIRECTIONS
In a medium saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the cauliflower and chicken broth, and allow the mixture to come to a boil, stirring occasionally.
Lower the heat to medium-low and simmer until the cauliflower is soft enough to mash, about 10 minutes.
Add the cream cheese and mash the mixture.
Add the cream and purée the mixture with an immersion blender (or you can pour the soup into a blender, blend it, and then pour it back into the pan and reheat it a bit).
Season the soup with salt and pepper.
Pour the soup into 4 mugs or small bowls, top each with shredded cheddar cheese.
Swirl Freak Flag Organics Kale Pesto on top and serve.
