Lamb Steaks and Seasonal Vegetables

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My son Johnny has been diagnosed with severe spectrum egg and dairy allergies, in addition to his serious eczema. I used to be that Mum who was stopped in the street by strangers every time we went out. They would notice his skin condition, then gasp and say, “Oh my goodness, what is wrong with your baby!?” I used to be that Mum who was at the GP’s office every week loading up on steroid creams. That Mum who would wake up at 2am every single morning to bathe my son and wet wrap him to help him sleep. Now, I am that Mum who sometimes even forgets her son has allergies/eczema. Through complimenting all we have learned through the doctors, We have developed a gut health-focused diet in order to complement strategies we have learned through years of doctors’ visits. Thanks to this major lifestyle overhaul, along with a few environmental changes (e.g. eliminating chemicals used in the house), my son is finally both happy and healthy! Take a look at my diet guide for managing my son’s allergies and eczema through food.

Further Food Nutritionist Commentary:

Pumpkins and winter squashes impart such a mellow sweetness to many otherwise savory dishes. This recipe sounds delicious, pairing lamb with naturally sweet beets, carrots and squash. I'm impressed with your choice of sunflower seeds - an often overlooked member of the nut and seed family. Sunflower seeds are good sources of healthy fats, fiber and protein, plus add a desirable crunch to the kale salad. This recipe is loaded with vitamin C - so appealing during cold and flu season!


By Megan Wolf MS, RD
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Lamb Steaks and Seasonal Vegetables

  • Prep Time: 5-10 mins
  • Cook Time: 20-30 mins
  • Servings: 2

Ingredients

1 lamb steak
½ acorn squash or pumpkin
1 beet
2 carrots
2 garlic cloves
1 cup kale
¼ cup sunflower seeds

Instructions

  1. Chop pumpkin, carrots, beet, and garlic into 1 inch cubes or slices.
  2. Roast vegetables at 400 F, for 20-30 minutes or until golden.
  3. Meanwhile, cook lamb in a medium pan on medium high heat until desired tenderness.
  4. Serve lamb over roasted vegetables, with a side salad of fresh kale and sunflower seeds.
Chop pumpkin, carrots, beet, and garlic into 1 inch cubes or slices. Roast vegetables at 400 F, for 20-30 minutes or until golden. Meanwhile, cook lamb in a medium pan on medium high heat until desired tenderness. Serve lamb over roasted vegetables, with a side salad of fresh kale and sunflower seeds.

Nutrition Information

Per Serving:  Calories: 407; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 66mg; Potassium: 1328mg; Carbohydrate: 43g; Fiber: 13g; Sugar: 5g; Protein: 41g

Nutrition Bonus:   Vit A: 289%; Vit C: 114%; Calcium: 17%; Iron: 15%

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