Tuesday, March 12, 2013

Champion Nutrition Recipe of the Week - Steak & Bleu Cheese Flatbreads

While at the Arnold Sports Festival a couple weeks ago (has it already been that long?) I enjoyed an amazing flatbread at Gordon Biersch our last night. It was soooo good! And so high in sodium that my fingers were swollen before we even left the table! Yikes! While it was very tasty, I knew I could do better ;-) And let me toot my own horn here - I did. Oh yes. I most certainly did. This awesome muscle fuel tastes like a cheat! 

Chelle's Steak, Mushroom & Bleu Cheese Flatbreadsserves 1

3 oz grilled lean steak (like london broil or flank steak)
1/2 cup baby spinach, raw
1/2 cup sliced brown (baby bella) mushrooms
2 Tbsp crumbled bleu cheese
1 Tbsp light bleu cheese dressing
4 flatbread crackers (see TIP below recipe)


Preheat oven to 450 degrees.
Line cookie sheet with foil.
Slice cooked steak into thin strips or pieces.
Place mushrooms in a small microwave safe bowl with 1 Tbsp water and cook 30 seconds.
Roll Spinach into a bunch and slice into ribbons.
Place crackers on foil lined baking sheet and spread each with 1/4 Tbsp of dressing.
Divide spinach and mushrooms between the crackers.
Top with steak.
Sprinkle each with bleu cheese.
Bake at 450 for 3 minutes or until cheese is melted and slightly bubbly.

NUTRITION per serving: 331 calories, 26 grams protein, 26 grams carbs, 13 grams fat, 3 grams fiber. 23 grams net carbs.
per cracker: 83 calories, 6 grams protein, 7 grams carbs, 3 grams fat, 1 gram fiber. 6 grams net carbs.

Tip: search for the most natural flatbread cracker you can find - read the ingredients, not just the macros on the nutrition label. Look for low sodium, low sugar, and per your needs - low carb. I used the Open Nature brand from Safeway. Alternatively, you can use a sandwich thin, lavosh, pita, or if you need zero carb - you can make this into a wrap with an egg white crepe (simply pour your egg whites into a hot pan, spreading into a thin circle, then flip when nearly cooked through).

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