Your traditional steak and potato dinner gets a makeover in this recipe by swapping starchy potatoes for whole-grain brown rice. Be wary of your portion size for steak, it should be about the size of a deck of cards.
Assemble Brussels sprouts and sauteed mushrooms on half of a 9-inch plate. Place sirloin and cooked brown rice on the remaining half of the plate.
Serve with strawberries and milk to complete this balanced meal.
Tip: Turn the strawberries into a tasty desert drizzle with 1 teaspoon of balsamic vinegar and a sprinkling of a sugar substitute.