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Chimichurri Kabobs Recipe

Chimichurri Kabobs Recipe from Whole 30

Serves: 2

Prep Time: 20 minutes

Marinate Time: 1 to 8 hours

Cook Time: 15 minutes

Total time: 35 minutes plus marinating



1 pound lean steak (sirloin, strip, flank) cut into 1-inch dice

[We also like to substitute steak with lamb, fish, or vegetables!]

1 1/2 cups Chimichurri (see recipe below).

1 red, yellow, or orange bell pepper, seeded, ribs removed, and cut into 1 1/2-inch squares

1 onion, cut into 6 wedges

1 zucchini, cut into 1 1/2-inch-thick-rounds


If using wooden skewers, soak them in water for 30 minutes to 1 hour to prevent them from burning.

PLACE the steak in a resealable plastic bag or nonreactive bowl with a lid.  Cover the steak with enough chimichurri (about 1 cup) to coat thoroughly.  Seal the bag or cover the bowl and marinate the steak in the refrigerator for 1 to 8 hours; more is better, especially for tougher cuts. (Feel free to leave your steak marinating overnight).

REMOVE the steak from the refrigerator 30 minutes before cooking.  Preheat the grill to high heat (500 degrees Fahrenheit).

REMOVE the steak from the marinade; discard the marinate.  Prepare the kabobs by threading the steak, bell pepper, onion, and zucchini onto soaked wooden skewers or metal skewers, alternating meat and vegetables.  You should be able to make about 6 skewers.

GRILL the kabobs directly over high hear for 2 minutes on each side.  Reduce the heat to medium (or move the kabobs to indirect heat.  Grill to desired doneness, 12 to 15 minutes, and serve with the remaining chimichurri.


Chimichurri Sauce

Makes: 2 1/2 cups

Prep time: 10 minutes



1/4 cup red wine vinegar

1/4 cup lime juice

2 cloves garlic, minced

1/2 shallot, minced

1 1/2 cups extra virgin olive oil

1/4 cup fresh cilantro

1/4 cup fresh parsley leaves

1/2 teaspoon salt

1/2 teaspoon black pepper



COMBINE the vinegar, lime juice, garlic, and shallot in a food processor and mix on low speed.  Drizzle in the olive oil while mixing; the dressing will begin to emulsify.  Add the cilantro, parsley, salt, and pepper and continue to mix on low until the dressing is uniform in texture and the herb pieces are chopped quite small.

CHIMICHURRI will last 2 to 3 days in the refrigerator.  If making ahead, bring it to room temperature before serving.  If the dressing has separated, gently whisk to reblend.

Roasted Brussels Sprouts with Bacon, Pecans, and Maple Syrup

Servings: 4-6
Total Time: 40 Minutes


1/2 cup pecans
6 slices bacon
2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2-1/2 tablespoons balsamic vinegar
1 tablespoon maple syrup

Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.
Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.

Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don’t overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.

Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or warm.

Coconut Milk Tumeric Ice Cream

Recipe by: Megan Olson

Grab a bowl and dive into this Turmeric Coconut Ice Cream. It’s made with cashews and pecans!

1 14-ounce can coconut milk
½ of a 14-ounce can coconut cream (or ½ cup coconut milk or coconut yogurt)
1 cup raw cashews (soaked)
3 T raw pecans (and as many other pecans as desired for topping)
¼ cup maple syrup
2 t turmeric
1 t cinnamon
½ t ground ginger
¼ t cardamom

1. Soak cashews in a bowl of water overnight (or until soggy—a minimum of 2 hours).
2. Once the cashews are ready, layer a standard meatloaf pan with parchment paper, allowing the ends to hang over the sides. Place in the freezer while preparing the ice cream.
3. Drain cashews, and add them to a blender or food processor—along with all the other ingredients.
4. Process on high until pecans and cashews are broken down and everything is fully combined.
5. Remove the prepared pan from the freezer, and pour the ice cream mixture into the pan.
6. Place in the freezer overnight to harden. Be sure to place the pan on a flat surface, so it hardens evenly.
7. The next day, remove from the freezer. Top with more pecans, and serve!

Pro Tips:

If you have an ice cream maker, you can definitely use it for this recipe. It will make the ice cream even creamier and thicker.  You can also make this recipe without the cashews and pecans, but it will be less creamy.