Blog Archives - Buffalohair-Jage Ann's Journals Collection 2

Listen Up! Master This Muffin Recipe / The Most Important Meal of the Day!

11/28/2015

Listen Up!, Master This Muffin Recipe, The Most Important Meal of the Day!

Harvest Pumpkin Muffins
Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup butter, softened
3/4 cup honey
1 egg
1 cup pumpkin, packed solidly
1 cup chopped walnuts, toasted

Preparation

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts.
Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

Makes 12 servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Nutrition Facts
Number of Servings: 12

Amount Per Serving
Calories: 226
Total Fat: 10 g
Cholesterol: 10 mg
Sodium: 251 mg
Total Carbohydrate: 32 g
Dietary Fiber: 2 g
Protein: 5 g

Recipe Source: National Honey Board

JILLIAN’S TIP OF THE DAY

The Most Important Meal of the Day
I get it — we’re all busy and sometimes it’s hard to find the time to eat a healthy breakfast. Well, I’m here to tell you that not only is it important, it’s imperative to your health! Eating a hearty breakfast helps reduce levels of the hunger hormone ghrelin, keeping you satisfied throughout the morning. If you’re always in a rush, leave a box of whole-grain cereal at your desk, or grab a coconut milk yogurt or an organic Greek yogurt on the way into work. Make it a point to fit breakfast into your schedule and you’ll feel energized and more productive for the rest of the day.

Recap: Fallout Foods Are Your Best Defense

11/22/2015

Fallout Foods Are Your Best Defense

http://myhealingkitchen.com/featured-articles/fallout-foods-that-block-radioactivity/

Quote:

“Fallout Foods” Are Your Best Defense

The safest, smartest way to protect yourself in our current situation is to boost your consumption of foods that are rich in natural iodine.

I call these “fallout foods” because they pump up your body’s iodine supply, making you less vulnerable to any radioactive iodine in the air.

Even without an iodine supplement, you can protect yourself and family from the increased radiation overhead by getting more of these fallout foods into your diet.

The best of these iodine-rich foods come from the oceans far from Japan, Pacific ring of fire, — and topping the list is seaweed and other sea vegetables, the leading food source of iodine on the planet.

Seaweed and sea veggies are a mainstay in the Japanese diet (they consume more of it than any population on Earth), so they’re getting as much protection as these foods can provide.

But if you’re like most Americans, chances are the only seaweed you’ve ever swallowed was wrapped around a sushi roll. And you probably couldn’t tell kombu from kelp if you’re life depended on it. But that’s about to change.

Beefing-Up Your Seaweed Savvy

Here's a rundown of the most popular types of seaweed available…

Kelp has an amazing 12 mg of iodine per teaspoon of granules. Sprinkle it onto any meal—salads, soups, and whole grains.

Kombu is a type of kelp that comes in strips. Add one 5″ strip to every pot of soup, grains and beans you cook (iodine is not affected by heat). It’s painless and flavorless, and you can remove it after cooking so squeamish family member won’t have to see it.

Dulse and wakame are other good sources of iodine — but, alas, nori is the iodine-poor member of the seaweed family. You can still get plenty of iodine in your sushi by adding kelp granules to the sushi’s rice, and/or cooking the rice with kombu .

Sea Veggies Remove Radiation from Your Body

In addition to protecting you from radiation, sea vegetables also pull radiation out of your body. According to a 1964 McGill University study published by the Canadian Medical Association Journal, kelp reduces the intestinal absorption of radioactive strontium-90 by up to 80% (thus it passes through the body instead of sticking around where it can do damage).

Indeed , there are so many health benefits associated with seaweed that adding it to your current diet just makes good sense – whether fallout from Japan becomes a major health concern or not.

Curious to see how we could make “seaweed snacking” more appealing to Western taste buds, we’ve been experimenting with new recipe ideas in our My Healing Kitchen Test Kitchen. Here are the winning favorites as voted by our Taste Panel…

Nori-Wrapped Crab Rolls with Wasabi and Roasted Red Pepper

Seaweed Cucumber Salad

Seaweed is definitely catching on in the health-conscious sectors of America. Seaweed snacks now populate entire sections of shelf space at Trader Joe’s and Whole Foods. One of my favorites is Annie Chuns Seaweed Snacks which is available in sesame or sinus-opening wasabi flavors. Both are big favorites around the My Healing Kitchen offices.

Other Radiation-Blocking Foods

No way, you say, that you’ll ever, ever eat seaweed?

Okay. So you’ll be happy to know there are several other foods that pack a big iodine wallop, including asparagus, garlic, Lima beans, mushrooms, sesame seeds, soybeans organic, spinach, summer squash, Swiss chard and turnip greens. (Just realize that these veggies are nowhere near as potent as the sea-faring sisters.)

And forget that urban rumor about getting your iodine from iodized salt. You’d have to swallow a half a cup of salt to get a scant 13 mg — and your blood pressure wouldn’t appreciate that one bit.

Put More Cancer-Blocking Foods on the Table

Radiation causes cancer by creating free radical molecules that damage DNA. So it makes sense to eat more foods and supplements that are rich in antioxidants these days — and research backs this up.

Choose foods loaded with the antioxidants vitamin C (papaya, kale, red bell peppers, broccoli, strawberries organic and kiwis), vitamin E (sunflower seeds, almonds, olives and spinach) and selenium (Brazil nuts, salmon Alaska wild, shrimp and turkey, and brown rice) .

All of these are cancer-blocking heavyweights. And it’s easy to identify them. Just let your eyes guide you: Fresh, brightly-colored foods tend to be antioxidant treasures.

You also should consume more whole grains, especially brown rice. Whole grains are rich in fiber, phosphorus, antioxidants and selenium, all of which help escort toxins from the body.

And don’t forget rosemary. Spanish researchers published research in the British Journal of Radiology demonstrating that nothing fights the free radicals created by radiation like this aromatic herb. Since rosemary’s essential antioxidants are fat-soluble, they provide critical protection in areas water-based antioxidants can’t reach.

Other supplements that may be protective against radiation damage are vitamin D and vitamin K. Both support cell apoptosis, which is the programmed death of cells that accumulate various DNA errors (due to radiation and other causes). Vitamin D also supports DNA repair.

Recap: Dale Carson Gives the Skinny on Squash – Indian Country

11/20/2015

Dale Carson Gives the Skinny on Squash – Indian Country

Quote:
Dale Carson Gives the Skinny on Squash

Dale Carson
July 15, 2011

Dale CarsonI

look forward to seeing the first acorn squash pop through the soil in my garden. I didn’t buy those seeds. I saved them from a large squash purchased last fall. I scattered the perfectly dried seeds on the ground—my gift to lurkey (wild) turkey and his friends. Actually, it was a bribe to prevent them from digging up my precious pumpkin and pole bean mounds. It seems to be working.Winter and summer squash are amazing food, varied and versatile. Winter squash has a long shelf life, as if they knew it was needed. Squash are prolific, scattering far and wide, so it’s smarter to plant less and at different intervals. Summer squashes—like the yellow crookneck, straight neck and the green zucchini—are best when harvested young at less than six inches. Really large squash need to be skinned and the seeds removed. Giant overgrown squash can be carved into containers or benefit the compost heap.The delicate flavor of squash makes them a good pairing partner with eggplant. They can even be interchanged in recipes, especially recipes in which they are breaded first. A layered dish of breaded eggplant and squash baked with onion and cheese between the layers is a delightful side dish.This recipe can be adapted to feed a crowd or enjoyed by family for a couple of nights. It is especially great served with a green salad and cornbread.

Super Summer Squash Dinner4 cups sliced green and yellow squash2 large sweet onions, sliced and chopped1 cup cubed eggplant1 cup cut green beans1 bell pepper, chopped½ pound fresh mushrooms1 small can tomato sauce1 large can red kidney beans1 can chick peas1 cup cooked rice, preferably wild rice¼ cup molasses3 strips bacon1 pound of meat (optional), ground buffalo, pork, lamb, sausage Saute the bacon, remove, drain and save. Saute the onion and brown the meat in a large skillet. Add the squash, pepper, beans, eggplant, green beans, mushrooms, kidney beans, chick peas, tomato sauce and molasses. Add the bacon crumbled. Cook all down slowly on low heat until it is the consistency of chili. It doesn’t need much seasoning, but you can use salt, pepper, garlic powder, sage or chili powder if desired.

Dale Carson, Abenaki, is the author of three books: New Native American Cooking, Native New England Cooking and A Dreamcatcher Book. She has written about and demonstrated Native cooking techniques for more than 30 years. Dale has four grown children and lives with them and her husband in Madison, Connecticut.

Read more at http://indiancountrytodaymedianetwork.com/article/dale-carson-gives-the-skinny-on-squash-42917

So Freakin EZ Delicious Cookies! Praxxus55712

11/13/2015

Here is my version of homemade oatmeal cookies. Martha Stewart can bite me (in a very family-oriented sort of way). I make the recipe as simple and fun as I can. I should get points for not falling into the cookie dough more than once! LOL
(ok, this is where you laugh and watch the video, ok?)

https://www.youtube.com/watch?v=09Ebp4anU8c

Note: Healthier options are in parenthesis

Ingredients as shown:
3/4 cup Butter (margarine, Smart Balance)
1 cup brown sugar
½ cup white sugar (or brown)
2 eggs (4 egg whites)
2 cups oats
1 cup water
1 teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon cloves
1 3/4 cups all purpose flour (whole wheat)
1/4 cup chopped walnuts, raisins, chocolate chips, coconut, diced cranberries etc. *optional

Add and mix ingredients in the order listed.
Bake in preheated 375 degree oven 10-12 minutes.
Eat cookies until you start feeling dizzy.

Thank You, Ray!

Please Folks Watch The Rest of his Videos!

Buffalohair Living near a Galactic Burger Joint / 2009

11/12/2015

Buffalohair Living near a Galactic Burger Joint
Friday, 4 December 2009 at 00:05

Living near a Galactic Burger Joint

Posted in Paranormal and Bump in the Night with tags Alien Encounters, cattle mutilation, Earth Changes, Paranormal, Spirit World, supernatural, Time of Change, UFO’s on December 3, 2009 by buffalohair

For many people living in the southern reaches of Utah and Colorado the news of cattle mutilations comes as no surprise. Since the 60’s accounting’s of animal mutilations has been common among ranchers. Along with a wide variety of encounters by stellar visitors this region has always been a hot bed of phenomena’s of all kinds. From abductions, sightings, mutes and a gambit of other types of encounters, I’ve heard myriad of tales and experienced a few of them as well.

The bottom line is, yup space dudes are out there and they have been for centuries. Apparently some of these celestial vatos have chummed around with some earthlings for quite some time now. From medieval paintings and accounting’s apparently they have chosen to ally themselves with the so called elite class including kings and rulers. It is interesting to note European rulers and elite class kept the common man separated from this wealth of knowledge for centuries. On the other hand tribal people from around the world have known of space travelers both good and bad since time immemorial. Much of the Earthly populations are still kept in total darkness about this reality these days making them a perfect target for some slick talking stellar being in a shiny ship. Imagine some space dork telling you he is your G*D or something. He ain’t my G*D and it would not be the first time I told one of them ego based life forms the contrary.

I know there are many different visitors, some are good and some are not so good. But for the most part they have the same quagmire of emotions as us. Ego, greed, love and compassion are just a few of the attributes they share with their Earth Bound friends. Granted they can fidget with atoms and zip through worm holes with their fancy gadgets but it’s all mechanically explainable and not from the realm of the supernatural or the spirit world. Their “magic” is nothing more than a blend of mechanics in future tense. Manipulating brain waves as well as advanced technology are really nothing more than parlor tricks in the grand scheme of things. So they have cool goodies that zip them from one galaxy to another. Oh boy, they know the secrets of the universe. Actually there are not secrets, we are simply too primitive to utilize or understand them. That’s all we need is for a corporation to discover the so called secrets of the universe only to find a way to make a profit from it. Humanity would continue to take a back seat proving exactly how primitive we really are. Planet Earth, ruled by the Money G*D, oy vey!

Experiencing what I have over my lifetime I can safely say there are two types of so called paranormal accounts. One is with space dudes and the other is with spirits. Space dudes are much like us since they are only as privy to the spirit world as we are. Spirits within the realm of the spirit world are a completely different entity and no matter how much advanced technology space people use they are still not privy to the spirit world. Some space travelers are very well aware of the spirit world and walk in a good way while others are solely into technology.

In reality from a tribal point of view, there is no paranormal in the first place since we walk with the spirit world on a daily basis. Space guys are bunched up in the same heap as us humans since they are no better than us and wracked with the same ills and frailties. They just have fancier toys.

Stories from all tribal cultures speak of both good and bad space folks and medicine people have dealt with them and spirits with great success. Kings and rulers have coveted their connection with space dudes solely for the purpose of world domination likened to the new world order we are experiencing today. There is no question these rulers have sided with travelers who were less than noble at best. If these alien beings were so benevolent then why did they side with tyranny and material lusting fools? Surely if these guys were “all that” they would not have shared technology with these petty kings and presidents. So I venture to say when the time comes that governments reveal their connection with alien beings I will not be impressed since I already know they are hanging out with “Boneheads from Space”.

After speaking with professionals from various nations it is clear I am not the only one who is totally aware of this alien deal though. Miyuki Hatoyama, the wife of Japans prime minister had the courage to speak out about her abduction by stellar travelers. From Marine Corp fighter pilots to first responders I’ve heard stories that would wow the imagination by the intensity of their alien encounters. Locals in my region experienced many different encounters but for fear of ridicule by the press they say little in the public sector. Fact is most of what we see and experience is rarely shared with the outside world. A few months ago a *friend had one of his cows mutilated not 100 miles from the latest mutilation in the **San Luis Valley, Colorado. That garnered national attention though. The first mutilation I saw was in 1977 and no one said a word since we were experiencing a rash of mutilations but did not want to be labeled as crack pots. Funny part about these mutilations was the fact there were no flies or coyote tracks around the dead animals. They rotted away without any animals eating on the carcass.

The reality of this alien invasion should be a no brainer since they have been here for thousands of years now. There are way more beings than the standard gray’s and brown’s I might add. Many are poised here on Earth for an event that will definitely get non believers attention. This is the message I was given on more than one occasion and I know others were given this tidbit of info as well. Funny part about all this is the fact it’s all been recorded and prophesied over the millennium by many ancient cultures and is a very real part of traditional teachings in coping with good and evil. In accepting the fact there is visitors from other worlds, dimensions or whatever here on Earth one must realize that they come on all shapes and sizes. Some even look like us. Most important issue should be if they are good or bad, not if they exist. A district judge came up with another theorem that I found intriguing since he was convinced these people were not from space at all. His contention was that they were from Earth, possibly an advanced civilization from several ice ages ago. Regardless of origin there are good entities and bad ones. If they actually are from Earth that does not change the fact they are still Boneheads if they chose to share their technology with corrupt people.

Knowing we are living in the time of change it is easy to draw a conclusion that the dynamics of world change will take on a new dimension as we come to realize we are not alone. As nature revolts while Ma Earth cleanses herself of all that causes her discomfort it is heartening to know that good also has its allies (space or Earth bound) to assist mankind when the crappola hits the fan. The harbingers of world domination and greed who’ve allied themselves with beings of an equally fetid nature will ultimately be defeated for it is written, “The meek shall inherit the Earth”. In my culture it is said after the Earth has cleansed herself of all that causes her discomfort a new tribe will emerge from the ashes of humanity past. So don’t be too impressed by space or any other dudes sporting spiffy junk since they will be in the same pot as us during the time of change. The good guys will be doing good things for those who can see while the bad dudes guide their followers down the path to their own demise. After all, this is prophecy.

Personally I could give a flying crappola where these guys come from since evil is evil regardless of their mailing address. In a way I can see the judges’ point since why would any truly benevolent being want to hang out here with us buttheads anyway? We lie, steal, rape and continue to murder people for material wealth and land in a thinly veiled mask of religion or patriotism. Surely an advanced culture from a distant star would not care to stop in and share their knowledge with the likes of us. So just maybe these so called stellar beings did come from a distant civilization in Earths past. That would explain why they have not evolved past war, ego, pettiness and greed that prevailed for the last few thousand years. It would explain why they chose to share their technology with bogus kings, rulers and presidents for they are no better. But if by chance they traveled a zillion light-years to visit our hopelessly corrupt planet you have to ask them, “How far beyond stupid are you?”

And one more thing while I’m thinking about it,
“Go to Burger King eh”

* http://pravda.us/society/anomal/27-11-2009/110…

** http://www.chieftain.com/articles/2009/11/26/n…

Your Devil’s Advocate
Buffalohair

http://buffalohair.wordpress.com/
Tags: Alien Encounters Earth Changes Paranormal Spirit World buffalohair cattle mutilation supernatural

Native Seeds/SEARCH /know how to collect / eat "wild foods"

11/4/2015

Roger Cultee shared Native Seeds/SEARCH 's post.
not enough Natives here know how to collect & eat "wild foods"

Native Seeds/SEARCH
Yesterday's post raised some questions about what was in the picture. It included cholla buds, dehydrated flower buds of the iconic Southwestern cactus. They are re-hydrated and cooked. They taste similar to asparagus tips. Cooking and recipes included with your order.
Have you tried them?
http://shop.nativeseeds.org/products/sxc005

Cholla Buds | Native Seeds/SEARCH
The Tohono O’odham pick ciolim in their lunar calendar month of Su’am Maṣad - “Yellow Month” - which falls around April. Traditionally, the buds are then dried so that they can be stored all year. Buds are then soaked and rehydrated before…
shop.nativeseeds.org

Lemon Meringue Cupcakes / Peppermint Cookie Fudge

11/1/2015

Lemon Meringue Cupcakes / peppermint cookie fudge

Lemon Meringue Cupcakes, inspired by the classic pie

These gorgeous little cupcakes are inspired by the classic lemon meringue pie. Filled with tangy lemon curd and topped with fluffy meringue they are …
Lemon Meringue Cupcakes
These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.

Yield: Makes 24

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk
Lemon Curd
Seven-Minute Frosting

Directions

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Watch: How to Zest Three Ways
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
Watch: How to Pipe Using a Star Tip

http://www.marthastewart.com/336435/lemon-meringue-cupcakes

This peppermint cookie fudge packs a triple punch sensation with a delicious flavor, good looks and a texture combination of creamy and crunchy that makes it hard to stop at one piece.Which is why you should probably make up a double batch…..or maybe 3. Y’know y’all will thank me for this advice once you are wrapping up pieces for gifts. I ended up with none left over for myself and I had to whip up another batch – true story

Anyhoo I made up batches of this fudge for Christmas teacher gifts and popped the pieces into little boxes wrapped with decorative Christmas Paper. They would also look great wrapped in simple clear cello wrap tied with ribbons.
But remember however you wrap them it’s the thought that counts, and anyone that is lucky enough to receive this peppermint cookie fudge as a gift will know how much thought and will power went into handing these delicious treats over in one piece.
Peppermint cookie fudge makes 20 large pieces or 60ish small pieces – the ones in the picture are large
7 oz (200g) white marshmallows
1 1/2 cup white cane sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
9 oz (250 g) white chocolate chopped into small pieces
6 oz (170 g) dark chocolate chopped into small pieces
3 oz (85 g) milk chocolate chopped into small pieces
1 tsp vanilla extract
1/2 tsp peppermint extract
few drops green food color
6 to 8 chocolate cream filled cookies (eg. Oreo mint fudge creams or Regular Oreos or in Australia Arnotts Mint Slice) Organic Brand: Newman's -Own

How to Make a Sourdough Starter — Nourished

11/1/2015

Sourdough Starter / at ranch

I should do this again?
Always had some ready to go at the ranch!

I made our hard cheese and cottage cheese, ground all our own flour, made our own mayo, ketchup, pickles, Did all the milking, tapped sugar maples, boiled down the syrup and hard sugar, butchered and canned chicken and beef.

Now that was hard for me as I gave everyone a name:( I was off meat for a few months after each round, so my family almost ate it all before I got around to tasting Alfy or Mr. Red!
I did a good job!

How to Make a Sourdough Starter — Nourished
Kitchennourishedkitchen.com

Wondering how to make a sourdough starter or where to find a good sourdough starter recipe?
It’s easy – all you need is flour, water and time.

Quote:

Sourdough Starter

Ingredients

flour
established sourdough starter (available here), optional
filtered water

Instructions

Starting the sourdough: Whisk 1/4 cup flour with sourdough starter (if using) and 3 tablespoons filtered water in a small bowl. Pour this into a jar, and let it sit for twelve hours. Twelve hours later, whisk in 1/2 cup flour with 1/3 cup filtered water and continue adding 1/2 cup flour and 1/3 cup water every twelve hours for one week until your starter is brisk and bubbling. As you feed your starter, take care to whisk in the flour and water thoroughly into the established starter aerating the starter will help to yield the best and most reliable results.
To accommodate for expansion of the sourdough when its fed, make sure that your jar is only half full after each feeding. If you’ve made too much sourdough starter for the capacity of your jar, pour some off and use it in sourdough biscuits, sourdough pancakes or sourdough crackers
Maintaining the sourdough: After a week, your sourdough should be sturdy enough to withstand storage. If you bake infrequently (that is: if you bake less than once a week), you can store your sourdough in the refrigerator, bring it to room temperature and feed it well about twelve hours before you plan to bake. If you bake more frequently every day or a few times a week you can store your sourdough at room temperature and feed it with 1/2 cup flour and 1/3 cup filtered water once a day.
Special considerations: If a brown liquid appears floating on top of your sourdough starter, simply pour it off. Sourdough bakers call this liquid hooch, and it is harmless; however, it often signifies that you’ve fed your starter too much water in relation to flour or have let your starter go too long between feedings. Sourdough starters are relatively resilient, and bounce back quickly once you resume proper care of them.

Satisfy Your Family With Sizzling Steak Tacos Tonight!

11/1/2015

Satisfy Your Family With Sizzling Steak Tacos Tonight!

Chipotle Flank Steak Tacos With Pineapple Salsa

Ingredients

12 soft corn tortillas
1 teaspoon extra-virgin olive oil
1 teaspoon chipotle chili powder plus 1 pinch, divided
1 teaspoon Kosher salt, divided
1 pound flank steak beef, trimmed of fat
1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
1 red bell pepper, finely diced
1/2 cup minced red onion
1/4 cup chopped fresh cilantro
2 tablespoons red-wine vinegar

Pre-peeled and cored fresh organic pineapple is commonly available in the produce section of supermarkets. Also, opt for whole-wheat or whole-grain tortillas in place of regular corn to get a more nutritious bang for your calorie buck.

Preparation

Preheat grill to high. Stack tortillas and wrap in heavy-duty foil. Combine oil, 1 teaspoon chipotle powder, and 1/2 teaspoon salt in a small dish. Rub mixture into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable.
Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak, and pineapple from the grill. Let the steak rest for at least 5 minutes before slicing very thinly crosswise into strips.
Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle powder, and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.

Makes 6 servings.
Prep Time: 5 mins
Cook Time: 16 mins
Total Time: 21 mins
Nutrition Facts
Number of Servings: 6
Amount Per Serving
Calories: 283
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 29 mg
Sodium: 378 mg
Total Carbohydrate: 36 g
Dietary Fiber: 5 g
Protein: 19 g
Recipe reprinted with the permission of EatingWell.com.