Citrus & Mint Infused Water

 CITRUS & MINT INFUSED WATER 
Printable Recipe 

• 1 fresh lemon, thinly sliced
• 1 fresh orange, thinly sliced
• 2 tablespoons fresh mint leaves, chopped 
• 2 cups ice 
• 2 quarts water

1. Add sliced lemon, sliced orange, & chopped mint leaving in a pitcher.

2. Use a wooden spoon to smash the citrus & mint together extracting juices & flavors.

3. Add ice & pour in water.

3. Fill with water  & chill in the fridge until ready to serve. Best flavor is between 2-24 hours but can keep up to 3 days refrigerated & covered.

STORY BEHIND THE DISH

  There is nothing better than a great tasting natural water. No sugar or sweetener added, just fresh fruit & herbs.

MODIFICATIONS 

  There are so many flavored waters that can be created. Citrus is a great choice for a spring or summer dish. Others like raspberry & blackberry are great during the holidays. 

Steak Kabobs

STEAK KABOBS 

Printable Recipe

• 1 1/4 lb. beef top sirloin steak 
• 1/3 cup soy sauce or coconut aminos
• 2 tablespoons sugar 
• 2 tablespoons canola oil 
• 1 tablespoon Worcestershire
• 1 garlic clove, minced 
• 1 1/2 tablespoon red wine vinegar 
• 1/8 teaspoon pepper 
• 8 fresh whole mushrooms 
• 1 medium red onion, coarsely chopped 
• 1 yellow squash, cut
• 1 zucchini, cut  
• 8 bamboo skewers 

 1. In a mixing bowl combine soy sauce, sugar, canola oil, Worcestershire, garlic, red wine vinegar, & pepper. 

2. Add beef, stir until coated. Cover with plastic wrap & marinate in refrigerator for 30 minutes or longer, I prefer a few hours for a more tender product, stir occasionally. Drain, reserving marinade into a small saucepan. Bring reserved marinade to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered for at least 5 minutes. 

3. Wash veggies. Cut onions, zucchini, & yellow squash.  

4. Toss all veggies with olive oil & a light coat of salt & pepper. 

 5. Thread beef & veggies alternately onto skewers. 

6. Preheat barbecue to medium-high heat. Cook kabobs on greased grill for about 20 minutes, turning occasionally & brushing with reserved marinade.  

 Plate Finished Product  

STORY BEHIND THE DISH

Since I was a kid I have been making kabobs like these at family BBQs. My dad always did the prep work, marinating the meat & cutting the veggies. I got to do the fun part, threading the skewers. I love everything about this dish, prepping it, cooking it, & especially eating it.  

MODIFICATIONS/Whole30

To make this dish whole30 or Paleo approved you can use olive oil or avocado oil in place of the canola oil, also use coconut aminos for the soy sauce, remove the sugar, & you can use homemade Worcestershire or just remove it all together. The marinade for this dish is a standard sweet soy marinade that also works well for pork, lamb, or chicken. You can mix & match any of the meats & veggies. Sometimes I grill all the veggies on single skewers & the meat on their own skewers. Other good veggies to add are bell peppers, cherry tomatoes, & even potatoes. Don't forget, you can always substitute soy sauce for gluten free soy sauce, or you can use coconut aminos & remove worcestershire or make your own to make this a gluten free dish!