Let's face it, we could all use a little boost once in a while. Author Linda Mulholland brings us foods that will help to boost your brain power, including  "Good Morning Smoothies" and "Power Morning Muffins."

For Steaks
Four 6 to 10 ounce Beef Tenderloin Steaks (bone-in rib steaks, rib-eye and boneless strip steaks can be used as well)
1 onion thinly sliced
1 cup of Queso Fresco, (this cheese crumbles similar to Feta)
½ cup finely chopped fresh cilantro
1 lime cut into 8 wedges
 
Marinade
3 cloves of garlic, peeled and finely chopped (smash each garlic clove slightly with the handle end of the knife to release the juices)
1  teaspoon of course sea salt
1 tablespoon of Ancho Chili Powder (rub the chili powder between your fingers to release the flavor)
½ teaspoon of course ground pepper
Juice of one fresh lime
¼ cup of extra-virgin olive oil
 
Guacamole
4 large ripe avocados
1 clove of garlic, peeled and finely chopped (smash garlic clove slightly with the handle end of the knife to release the juices)
Juice of one fresh lime
½ of a medium white onion finely chopped
1 tomato, diced
1 jalapeno pepper, seeded, de-veined and finely chopped
¼ cup finely chopped fresh cilantro
Salt to taste
 
In a small bowl, whisk the ingredients of the marinade until blended. Place the steaks in a rectangle glass dish and pour the marinade over the meat. Turn steaks over to coat both sides. Cover and refrigerate the meat for no longer than 1 to 2 hours.
While the steaks marinate, make the guacamole. Cut the avocados in half and scoop out the flesh into a large bowl. Add the chopped garlic, lime juice, chopped onion, tomato, jalapeño pepper, cilantro and salt. Lightly smash the avocado and the rest of the ingredients together with the back of a fork, mixing and turning as you go. Keep the avocado slightly chunky. Scrape the guacamole into a serving bowl and set aside.  
Preheat an outdoor grill on high heat.  Remove steaks from the marinade and place the steaks, still coated with the marinade on the grill. For medium done meat, grill for 2-3 minutes per side. Remove steaks to platter and top with the sliced onions, crumbled Queso Fresco and chopped cilantro. Serve with lime wedges and guacamole on the side.