PALEO FAJITAS
Makes: 3 Servings
INGREDIENTS
For meat:
● 450g organic skirt steak
● tomatillo salsa
For rub:
● 2 chipotles, soaked in water 30 minutes
● ¼ cup olive oil
● ¼ cup lime juice
● 1 bunch cilantro, chopped
● 1 tbsp black pepper
● 2 tsp cumin
For wraps:
● 6 large cabbage leaves
For salad:
● 1 red onion, whole
● ¼ pineapple, peeled and cored
● ½ green pepper, julienned
● ½ red pepper, julienned
● Juice of 2 limes
● 2 tbsp avocado oil
● Black pepper to taste
● 10 whole cilantro leaves
DIRECTIONS
➤Pre-heat grill to high. Place onion on the back of the grill, allowing the outside to char. Remove when onion feels soft and refrigerate. Place pineapple on grill and cook 5 minutes on one side and then the other. Remove pineapple.
➤Cut away the top and bottom of onion to remove skin. Slice onion and pineapple into strips and place in a mixing bowl. Add rest of salad ingredients and toss.
➤Remove chipotles from water and chop, then place in a mixing bowl. Add remaining rub ingredients and mix thoroughly. Add steak and mix until meat is coated. Add steak to grill and cook 3 minutes. Turn steak and cook 3 minutes. Remove and let rest, then slice thinly.
➤Arrange cabbage leaves on a plate and add steak slices to each. Top with salad and salsa.
Nutrition: 609 calories, 33g protein, 26g carbs, 28g fat
SPICY CASHWE-PORK KABOBS
Makes: 5–6 Servings
INGREDIENTS
● ¼ cup red-wine vinegar
● 3 tbsp coconut milk
● 2 tbsp coconut oil
● 1½ tsp sesame oil
● Juice of 1 lime
● 2 tbsp natural cashew butter
● ½ tsp red-pepper flakes
● 1 tbsp ginger, minced
● 2 tsp garlic, minced
● 1 tsp black sesame seeds
● 1 tbsp fresh cilantro, roughly chopped
● Zest of 1 lime
● 750g loin, cut into 3cm cubes
DIRECTIONS
➤Combine first six ingredients in a bowl and whisk. When smooth, add remaining ingredients, except pork.
➤Add pork to mixture and turn until coated. Cover the bowl and refrigerate 6 to 8 hours. Take pork out and drain thoroughly. Thread pork onto metal skewers. Let sit 20 minutes while you pre-heat grill to medium-high.
➤Spray grill, then place kebabs on it. Turn often. Grill 15 minutes or until pork is cooked through.
Nutrition: 274 calories, 27g protein, 27g carbs, 16g fat
OSTRICH BURGER WITH MANGO SALSA
Makes: 6 Servings
INGREDIENTS
For burgers:
● 2 1kg organic ground ostrich breast
● 1/8 cup yellow onion, diced
● 1 tbsp sriracha
● 2 tsp smoked paprika
● 1 tsp ground cumin
● Black pepper
● 2 tsp olive oil
For salsa:
● 1 avocado, diced
● 1 mango, diced
● 5 leaves of cilantro
● Juice of 1 lime
● 2 tbsp avocado oil
● Black pepper to taste
DIRECTIONS
➤Pre-heat the grill to medium. In a bowl, combine all burger ingredients, except olive oil, and mix thoroughly. Form into six patties and place on a pan lined with parchment. Drizzle olive oil over the burgers.
➤ Place burgers on an oiled grill. Grill 4 to 5 minutes and flip. Repeat. Mix all salsa ingredients in a small bowl and serve burgers topped with salsa. If you don’t want to make your own, buy plain tomato salsa (fruit-free to keep out added sugars).
Nutrition: 352 calories, 29g protein, 6g carbs, 21g fat
RANK STEAK WITH ESCALIVADA(GRILLED VEGGIES)
Makes: 6–8 Servings
INGREDIENTS
● 1kg flank steak
● 2 tbsp chimichurri (optional)
For rub:
● ½ cup olive oil
● Juice of 2 limes
● 6 garlic cloves, minced
● 2 tbsp black pepper, coarsely ground
For escalivada:
● 2 red onions, unpeeled
● 2 large tomatoes
● 4 cloves garlic
● ¼ cup extra-virgin
● olive oil
● 1 large zucchini
● 1 large eggplant
● ¼ cup red-wine vinegar
● 1/8 cup basil, cut into fine ribbons
● Salt and pepper, to taste
DIRECTIONS
For steak:
➤Mix rub ingredients in a glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
➤Once the escalivada is made, remove meat from marinade and grill until done (about 4 minutes per side for medium-rare). Transfer steak to work surface and let stand 5 minutes. Cut into thin strips. Arrange on a platter and serve over escalivada. Top with chimichurri.
For escalivada:
➤Pre-heat grill to medium-high. Place onions on the outside of grill, indirectlyover flames. Allow to cook until the outside is slightly charred and onions are somewhat soft (about an hour). When onions are done, remove from heat; let cool. Once cooled, remove and discard outer charred layers.
➤While onions are cooking, directly over flames; rotate frequently. Remove when skins are slightly charred. Set aside and allow to cool, then peel skin under running water. Cut tomatoes in half, remove seeds, core, and stem.
➤Place garlic and oil in a small pan and cook over medium-low heat until garlic is golden brown. Set aside to cool. Cut zucchini and eggplant lengthwise into 1cm thick planks, rub with oil, season with salt and pepper, and grill until cooked through. Remove from heat and allow to cool.
➤When all vegetables have cooled, cut them into strips. Combine them in a bowl and add garlic oil (with garlic), vinegar, basil, and salt and pepper. Mix thoroughly. Serve escalivada — with steak — at room temperature or slightly warm.
Nutrition: 428 calories, 32.5g protein, 4g carbs, 27.5g fat
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