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    3 days ago by brownpapernutrition Weekend weather lookin alright for a picnic! Well you can picnic haha - I have a tonne of work to get through on the weekend to play catch ups for the past few weeks! Find the recipe for my PUMPKIN CHICKPEA WRAPS in this months issue of Eat Well magazine  @wellbeing_magazine  - available in supermarkets, groceries and newsagents! Woo hoo!!!! Can't wait to see my next submission in print - it has some of my favourites in there! Love ya! Jacq  #shesaysfavouriteswhenallfoodisallfavourite   #eatwell 
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HOW TO AMP UP YOUR SUMMER NUTRITION

When you’re loving the balmy nights and shared meals with friends but want to keep your health in check go with nutritious seasonal produce teamed with plenty of greens and a good quality source of protein, iron and zinc such as beef. Bring friends and family together over these delicious recipes with an abundance of nourishment and flavour all in one hit.

SKIRT STEAK WITH CHIMICHURRI

Serves 4

GF : DF : SF

750-800g piece of skirt steak, fat trimmed

1 teaspoon olive oil

Marinade:

2 tablespoon oregano, finely chopped

pinch chilli flakes

1/4 cup fresh orange juice

2 cloves garlic, crushed

2 tablespoons lime juice

Chimichurri:

1 1/2 cups coriander sprigs, finely chopped

1/2 cup parsley leaves, chopped

1 clove garlic, crushed

1/2 cup extra virgin olive oil

1/2 tablespoon apple cider vinegar

good pinch sea salt, black pepper and chilli flakes

Marinate:

Combine all ingredients for marinade in a jar and shake to combine. Place whole piece of skirt steak into a container or snap lock back, pour over marinade and allow to marinate for an hour or overnight if time allows.

Cook:

Remove beef from marinade, wipe off excess marinade. Heat a bbq or grill pan on high and drizzle with oil, cook steak for 3-4 minutes each side. Transfer to board, cover and allow to rest 5 minutes before serving.

Serve:

Slice the steak on the diagonal approximately 0.5-1cm thick. Drizzle with chimichurri and serve.

GRILLED ASPARAGUS WITH HALOUMI AND LIME

Serves 4 as a side

GF : SF : V

1 bunch asparagus, ends trimmed

200g haloumi, sliced 1cm thick

1 tablespoon olive oil

1 lime, cut in wedges

ground black pepper

Optional : chilli flakes

Drizzle olive oil over haloumi and asparagus and place on a hot bbq or fry pan to cook 2 minutes each side. Remove from pan, squeeze with lime and add a good grind of black pepper and serve.

SUMMER GREEN SALAD

GF : DF : SF : V

Serves 4

3 cups baby rocket

400g fresh broad beans in the pod

1  medium (150g) green apple, cored and cut into matchsticks

1/4 cup mint leaves, finely sliced

1/4 cup mixed pepitas and sunflower seeds, toasted

1 avocado, seed removed, sliced

sea salt and black pepper

Dressing:

2 teaspoons dijon mustard

1/4 cup extra virgin olive oil

2 tablespoons or juice of 1 lime

2 teaspoons apple cider vinegar

Bring a small saucepan of water to the boil and add a pinch of salt. Remove broad beans from pods. Boil for 2 minutes, drain and refresh with cold water. In a large mixing bowl toss together rocket, broad beans, apple, mint and seeds, then drizzle with dressing. Place in a serving bowl, top with avocado and season with sea salt and black pepper and serve.

+ If you can’t find broad beans you can use fresh or frozen peas

++ This is a sponsored post, however all thoughts, opinions and creative expression is the authors own.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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