I don't know about you, but there's nothing quite like a good steak. Sometimes though, it's hard to find good beef without significantly lightening the wallet. One great option out there right now is the flat iron steak. This cut is relatively new, and actually a very thinly sliced roast. However, with a little marinade and a hot grill, you'll be adding this to your weekly grocery list! Nothing like steak for a family of 4 for around $8.

Steak Balsamico With Mushrooms 

 serves:4    prep time: 10 min    cook time: ~19 min

• 4  6oz flat iron steaks
• 1.25 tsp salt
• freshly ground black pepper
• 2 tbsp EVOO (gotta love Rachel Ray for bringing a new word to the masses!)
• 2 garlic cloves minced
• 1 8oz package fresh mushrooms, sliced
• 0.5 cup balsamic vinegar

1. Rub steaks with half of the salt and pepper while heating EVOO in a heavy skillet over medium high heat.
2. Cook steaks for 4-5 minutes per side (depending in thickness) for medium. Transfer to a plate and keep warm.
3. Add garlic to the pan and saute for about 30 seconds, stirring constantly.
4. Add mushrooms, remaining salt and pepper and saute for 3 minutes.
5. Stir in the balsamic vinegar. Cook for another 3 minutes, or until mushrooms are tender, stirring frequently.
6. Spoon the sauce over the steaks and serve!

A fresh green salad will go great as a side dish, or serve the steaks sliced on top of the salad. Also, try subbing 2 pounds of pork tenderloin for the beef.

When's the last time you had a really good omelet? I mean, a really good, really good for you omelet. Chances are, if you're the typical American that's rushed in the mornings to get in a decent meal, it's been a while.

So, check this out. Omelets are great way to get in a really good, really paleo friendly meal, in a short amount of time, for any meal.

Garden Omelet

• diced onions
• diced bell pepper
• diced tomatoes
• shredded baby spinach
• diced mushrooms
• crumbled sausage, bacon, diced ham, diced chicken, or something that tastes good to you, but just a little bit
• 1 whole egg
• 2-4 egg whites (depends on how jacked you are!)
• 1 tblsp Olive Oil
• chopped herbs to taste (parsley, basil, cilantro. . .)
• salt and pepper to taste

1. In a med-high heated skillet with cooking spray, briefly saute the veggies until slightly soft. I like a slight crunch with mine. If you want them softer, saute them longer.
2. Set the veggies aside and turn the burner down to medium.
3. Scramble the eggs and the olive oil together in a bowl.
4. Spray the pan again and add the eggs. Do not stir! Let the eggs set up. Salt and pepper to taste.
5. Once the eggs set slightly (when you shake the pan, they don't slide all over the place), gently slide a large spatula all the way under. Flip it over, gently, add the veggies, and fold half of the omelet over.
6. Let it cook for a few seconds, then flip it to the other side.
7. Serve it up with the chopped herbs on top and a little hot sauce (optional of course) and you're good to go!

An easy, quick, good for you meal that's packed with flavor, protein, good fats and good carbs.

• Quick Tip >> if you overload your omelet with stuffing, you will bust out the back side. But, its veggies! How can you lose! 
• Quick Tip 2 >> Use whatever veggies and left over meats you
  have. That's the great thing about omelets! They're a versatile canvas for you to play with.

Let us know how you like the recipe, if you customized it, and how it came out! Post to comments.

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It is not intended to diagnose, treat or cure any disease or malady of the human body. Any medical questions should be addressed to a physician.

Hi everyone. Welcome to CrossFit Athens' new blog, Real Food!

This blog will be bringing, very shortly, information about food, how it affects the body, and most importantly, recipes designed with CrossFitting in mind.

Feel free to send questions, comment on recipes you've tried. This is all for you, and I want you involved. Let me know what you want to know.

I plan on having a few guest bloggers from other CrossFit affiliates and am even trying to nab the famous Robb Wolf. Who knows.

So, once again, let me know what you want to see!

Check back often for updates.