Simple suppers
High protein, low carb and ludicrously tasty, these super easy ideas from Mindful Chef are as satisfying as they are nutritious: the ideal post-run recovery meal
MEXICAN-STYLESTEAK, AVOCADOSALSA & BROWN RICE
568cals per serving|| Serves 2|| Prep 15mins|| Cooking 15mins
• 2x 150g flat iron steak
• 120g cherry tomatoes
• 40g spinach
• 1 avocado
• 1 lime
• 1 red onion
• 1 tbsp Mexican spice mix
• Medium handful of fresh coriander
• 250g steamed brown basmati rice
• Sea salt and black pepper
• Coconut oil/olive oil
1 Dice the red onion and roughly chop the coriander.
2 Heat a medium-sized frying pan with 1 tsp oil on a medium heat, add half of the red onion and cook for 5 mins until softening and slightly coloured. Then add the rice, spinach and half of the coriander, cook for 3 mins then leave in the pan to keep warm. Season with sea salt and black pepper.
3 Rub the steaks with the Mexican spice mix, a pinch of sea salt and black pepper. Heat a second frying pan with 1 tsp oil on a mediumhigh heat. Cook the steaks until golden brown, 2-3 mins each side for medium rare or 4-5 mins each side for well done. Cover and rest until serving.
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Apr 2019
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Women’s Running
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