The carb content of red meat

LIVING

Mexican meatball wraps, serves 5

Debbie & Andrew's beef, green chilli and lime meatballs feature a Mexican twist that goes

particularly well with quality British beef. Lime is a makes the meat's texture very tender,

while the gentle chilli kick gives the taste buds something to savour.

Method:

Pulse the garlic and onion in a food processor until finely chopped Add the parsley and

coriander and pulse briefly until finely chopped.

Transfer the mixture to a separate bowl and combine with the olive oil, lime juice, pepper

and salt.

Store in the frige until ready to serve (it's even better served after having marinaded

overnight, which allows the flavours to fully develop).

Cook the Debbie & Andrew's beef, green chilli and lime meatballs as per instructions.

Once cooked cut into halves.

To make the fajita, warm the tortillas as instructed. Across the middle of each tortillas

add: 4-5 halved balls with a drizzle of the chimichurri and a little of everything else.

Wrap it up and enjoy!

www.debbieandandrews.co.uk

For the meatballs

2 packets of Debbie & Andrew's beef,

green chilli and lime meatballs

10 tortillas

2 red peppers finely sliced into strips

2 handful of shredded salad leaves

150g soured cream

Chimichurri sauce

2 tomatoes de-seeded and diced

1-2 avocados finely sliced

Chimichurri sauce

150g fresh coriander

40g fresh parsley

3 garlic cloves - peeled

4 tbsp chopped onion

A good drizzle of extra virgin olive oil

Juice of 3 limes

acids, vitamins B6, B12, D and selenium.

Older studies may not be so relevant

today as the fat content of meat has

reduced considerably over the past

few decades as a result of changes in

breeding and animal feeding practices.

Dr Carrie Ruxton says: "Meat has long

played a central role in the human diet and

is now recognised as an important source

of high-quality protein and essential

micronutrients. The research indicates

that even in developed countries such

as the UK, with a plentiful food supply,

there is evidence of under-consumption

of key vitamins and minerals that support

long-term health. It is notable that many

of these are present in red meat, such

as iron, vitamin A, vitamin D, selenium,

magnesium, potassium and zinc."

Lean on me

So with the BBQ season heating up and

summer around the corner, maybe we

can slap a few burgers on the barbie and

worry less about them being bad for us,

but in fact enjoy the fact that we're stoking

up on some vital vitamins. Says Dr Carrie

Ruxton, "Moderate amounts of lean red

meat provide a wide range of important

nutrients, without substantially increasing

intakes of energy and saturated fat.

People who eat lean meat regularly tend

to eat more vegetables, fruits, low-fat

dairy products and have a higher intake of

nutrients overall, suggesting that inclusion

of red meat does not displace other

important foods. Meat had a central role in

the diet of early man and continues to do

so in modern times. When eaten as part

of a balanced diet, red meat represents an

important source of protein and essential

nutrients, which may contribute towards

improving diet quality from weaning to old

age. Recommended intakes for red meat

-- up to 500g cooked weight per week."

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  16. The carb content of red meat
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