Chef Tom Dynan from Unleavened Fresh Kitchen makes healthy and kid-friendly fajitas.
1/2 lb Beef, inside skirt, trimmed
1/2 C Lime Juice
1/2 C Water
1 Tbsp Vegetable Oil
1 Tbsp Chili Powder, fresh gound
1/2 tsp Kosher Salt
1/4tsp Cayenne Pepper
1/8 C Fresh Cilantro, chopped
Combine all ingredients together. Best to soak for 2 hours but if in a rush, just combine all ingredients before grilling or placing in pan to cook.
4 oz Rice Pilaf
1.5 oz Fajita Beef, diced
1 Tbsp Bell Pepper, Red, julienned
¼ C Spinach
1 tsp Cotija
1 Tbsp Sour Cream, nonfat
Sauté fajita beef with peppers and spinach. Portion rice pilaf into serving bowl and top with fajita beef/vegetable sauté. Garnish with cotija and sour cream.
1 ea Granny Smith Apple, julienned
½ oz Unleavened House Trail Mix
1 tsp Agave
1 tsp Cinnamon
6 oz Water
½ tsp Nutella
Mix agave with water. Julienne apple and submerge in agave/water solution and soak for 15 minutes. Drain julienned apple and arrange on plate. Drizzle with Nutella and top with trail mix.