Sunday Mash-Up
Skirt Steak Citrus Salad | Serves 6
Maple Roasted Pecans | Serves 8
Marbella Chicken Bake | Serves 6
Cinnamon Zucchini Muffins | Makes 12
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Skirt Steak Citrus Salad
What You Need
4 tbsp. tamari sauce
1 orange, juiced
1 lime, juiced
1 tbsp. root ginger, grated
2 cloves garlic, minced
½ tsp. chili paste
1.5 lbs. (750g) skirt steak, cut into 2-3 pieces
3 tbsp. olive oil
8 oz. (250g) rocket
1 orange, peeled, sliced
6 radishes, sliced
What you need to do
Combine the tamari sauce, orange juice, 1 tablespoon of lime juice, ginger, garlic and chili paste in a zip bag. Add the steak to the bag, shake to combine and massage the marinade into the beef. Place the bag into the refrigerator to marinate for 8-24 hours.
Heat 1 tablespoon of olive oil in a pan over a high heat and cook the steak for 4-6 minutes (for medium-rare), turning once. Transfer onto a plate and allow the steak to rest for 10 minutes.
Place the rocket, sliced orange and radishes into a large bowl. Drizzle with the remaining 2 tablespoons of olive oil and 3 tablespoons of lime juice. Divide the salad between 4 plates.
Now cut the steak across the grain into slices, roughly ¼ inch (6mm) thick. Arrange the steak over the salad and serve immediately.
Maple Roasted Pecans
What you need
4 cups (400g) raw pecans
3 tbsp. maple syrup
1 tsp. ground cinnamon
½ tsp. salt
Benefits of Pecans: Pecans are a good source of calcium, magnesium, and potassium, which help lower blood pressure.
What you need to do
Preheat the oven to 400°F (200°C). Line a baking tray with baking paper.
Place the pecans, maple syrup, ground cinnamon, and salt into a large bowl and mix ensuring the pecans are fully coated. Pour onto the baking tray and spread in a single layer across the baking paper.
Place the tray into the hot oven and roast the nuts for 10 minutes.
Remove the tray from the oven and cool for 10 minutes before transferring into an airtight container.
Marbella Chicken Bake
What you need
2 cloves garlic, minced
1 tsp. dried oregano
½ tsp. salt
½ tsp. ground black pepper
4 tbsp. red wine vinegar
1 cup (175g) pitted prunes, chopped
½ cup (95g) dried apricots, chopped
½ cup (90g) green olives, pitted
½ cup (120ml) chicken broth
4 tbsp. honey
¼ cup (30g) capers, drained
2 lbs. (900g) chicken thighs, skinless, boneless
2 bay leaves
1 tbsp. olive oil
4 tbsp. fresh parsley, chopped
What you need to do
In a large bowl, combine the minced garlic, dried oregano, salt, pepper, red wine vinegar, prunes, apricots, green olives, chicken broth, honey and capers. Add in the chicken thighs and bay leaves. Cover and marinate in the refrigerator for at least 1 hour or overnight.
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large non-stick skillet over medium-high heat. Remove the chicken from the marinade and sear for 5 minutes on each side.
Place the marinade ingredients in a large roasting dish, discard the bay leaves and transfer the seared chicken into the dish. Place in the oven and bake for 20 minutes or until the chicken has cooked through.
Serve the chicken, along with the sauce, over white rice (not included in nutrition information breakdown) and sprinkle over the freshly chopped parsley.
Cinnamon Zucchini Muffins
What you need
For the muffins:
6 tbsp. coconut oil, melted
¾ cup (135g) coconut sugar
2 large eggs
1 tsp. vanilla extract
½ cup (140g) Greek yogurt
2 cups (300g) all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups zucchini, grated and squeezed to remove excess water
For the Cinnamon Swirl:
¼ cup (45g) coconut sugar
1 tbsp. ground cinnamon
What you need to do
Preheat the oven to 400°F (200°C). Prepare a muffin tin with paper or silicone muffin liners.
In a large bowl, mix together the melted coconut oil, coconut sugar, eggs, vanilla extract and Greek yogurt until well combined.
In a separate bowl, whisk together the flour, baking soda and salt. Add the grated zucchini and toss together. Add the zucchini and flour mixture to the large bowl of wet ingredients and gently fold through until well combined.
In a small bowl, stir together the granulated sugar and cinnamon. Add this mixture to the muffin batter and fold through 2-3 times to form the swirl. Do not over mix.
Scoop the batter into the muffin liners and place the tray into the oven to bake for 22-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Remove the tray from the oven, and set aside to cool in the tin for 5 minutes before removing the muffins from the tray to a wire rack to cool completely.
