Back on Track (and a recipe)

After two weeks of dropping out of sight, I am back on my 90 days of Christmas program with nutritionist Pam Giese. I hope that I haven't disappointed some of you too much, but there has been way too much on my plate, including a father-in-law in the hospital and a trip to Cape Coral for a visit (he's better now, thank you), singlehandedly making dinner for 80 people for a meeting, planning a cocktail party for the Junior League, our annual Christmas party for 80-odd guests, and Eva's birthday party, as well as hosting Christmas and Thanksgiving. Add my writing (columns and magazine articles) and accompanying shoots on top of that, and raising two little girls who are constantly inventing new ways to challenge me, and I've been overwhelmed. But today I am starting fresh and trying to find some balance. I even ate pretty well today. Here's my food journal:

1 small serving of steel cut oatmeal made with skim milk, dried blueberries and honey
half a banana
1 beef hot dog with mustard and relish (it was either that or a funnel cake - we were at an art festival)
1 small handful (about 10 pieces) of Chex mix
6 oz of Buffalo sirloin steak, 1/4 cup of whole grain rice blend, and oven roasted kale (see recipes)

Dijon Sirloin
Buffalo steak is very lean. An 8 oz portion has only 3.7 grams of fat, and my husband thought he was eating beef. I marinaded the meat in this mixture for a few hours in the refrigerator, grilled it, and then finished it in the oven.
1/2 cup dijon mustard
3 tablespoons apple juice
1 teaspoon ground cinnamon
1 tablespoon honey
3 - 8oz. Buffalo top sirloin steaks

Crispy Kale
This is the first time I have ever bought or made or even tasted kale, and I have been wanting to try this recipe for weeks. You roast the kale in the oven until it is really light and crispy and almost disappears in your mouth. It tastes like it's fried and sinful, but it's superhealthy for you!
2 tablespoons olive oil
1 teaspoon apple cider vinegar
6 cups of kale, washed, cut and trimmed of hard stems (I bought mine prewashed and cut)
Spread kale out on a baking sheet, and then drizzle olive oil and apple cider vinegar over the top and toss to coat. Roast at 350 on bottom rack for 10 minutes, stir, then roast again another few minutes (maybe 5) until it holds up and is no longer wilted, and is brownish but not burnt. Sprinkle with sea salt and serve right away!