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Thursday, May 31, 2012


I’m not usually one to buy my own salad dressings or sauces preferring to make them on my own. However, when I was browsing a local Organic store and found the Ozganics brand of dressings and sauces, I made an exception. It is incredibly difficult to hunt down a low-fat, healthy and tasty dressing/sauce that is gluten free and dairy-free- in fact its almost impossible. Ozganics makes simmer sauces, pasta sauces, salad dressings, marinades and table sauces- all containing not a trace of gluten or dairy. They have a super cute website http://www.ozganics.com.au/ as well. Definitely a brand for anyone with food allergies and/or lacking time to make healthy condiments. This steak salad sandwich idea came about whilst I was browsing the latest issue of Super Food Ideas (June 2012 issue) and me and my boyfriend were hungover last Sunday night. Awesome simple dinner idea.


  • 300g lean eye fillet steak, cut into small even strips
  • 1 teaspoon grape seed oil
  • 2 large tomatoes, washed and cut into wedges
  • 1/2 a continental cucumber, cut into slices
  • 1 x 400g tin of beetroot slices, drained 
  • a generous handful of baby spinach leaves, washed and drained
  • 1/2 an avocado, cut into small pieces
  • 2 slices of gluten-free bread multigrain bread, toasted and torn into bite sized pieces
  • a drizzle of 'Ozganics Egg, Gluten & Dairy Free Creamy Garlic Dressing 


1. Heat a small to medium frying pan over low-medium heat, adding oil and swirling to coat. When pan is heated add strips of beef and cook, stirring often, for around 7-8 minutes or until the beef is cooked and no red meat remains. Remove from heat. 

2. Combine baby spinach, tomatoes, cucumber, beetroot, avocado and torn bread pieces in a large serving bowl. Add cooked beef to the bowl and toss well to combine. Add a drizzle of the garlic dressing or any low-fat dressing you like and serve whilst beef is warm. 

Serves / 2 as a main / 4 as a side 
Total Preparation time / 15 minutes 
Total Cooking time / 10 minutes 

x E

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