Tag Archives: Recipes

Wednesday Meeting Recap

14 Oct

Great meeting this week everybody!  We discussed some different questions, especially regarding nuts as snacks – try and find some other snacks and not just depend on almonds to quell your hunger.

We served:

Zucchini Hummus

2 zucchini
3/4 cup tahini (raw)
1/2 cup lemon juice
1/4 cup olive oil (cold pressed, if you want it to be truly raw)
4 cloves garlic
2.5 teaspoons salt (I would cut down on this)
1/2 tablespoon cumin

Chop the zucchini and blend everything in the blender. Add the lemon juice and garlic (and salt)
a little bit at a time to get the flavor that you want.

Coconut Apple Custard

2 cans coconut milk (or cream)
3 apples, diced
Whichever spices you like, to taste: I used cinnamon, allspice, cloves, ginger, and vanilla

In a medium saucepan, add the coconut over medium heat.  Add the apples and spices, and mix thoroughly.  Stirring occasionally, let the apples simmer until they are soft enough to smash with the back of the spoon.  
Once the apples are cooked, pour the contents of the pan into a blender or food processor and puree thoroughly.
Pour into a temperature safe container and place in the freezer to cool.  Once cold, the custard should be solid enough to eat with a spoon.

Blueberry Protein Balls

4 dates

1 cup walnuts

1/2 cup macadamia nuts

2 tbs melted coconut oil

1 cup shredded coconut (unsweetened)

1/2 cup fresh blueberries

 

1. Remove pits from dates and chop in food processor till paste forms

2. Add walnuts and macadamia nuts and process till nuts are finely chopped.

3. With processor running, drizzle in coconut oil

4. scrape contents into bowl and fold in 1/2 cup of coconut and the blueberries.

5. Form into balls, roll in remaining coconut

6. Ready to eat or refrigerate for later.

 

Keep up the good work everybody.  Let us know how things are going so far and what you’ve been eating.

What did you have for dinner tonight?

3 Oct

3 days into the Whole 30.  How are you doing?  Have any of you tried out any new recipes yet? I had a random assortment of veggies from our CSA (Eat with the Seasons), so this is what I put together:

Curried Chicken and Cruciferous Vegetables

1 Tbsp. bacon fat

1.5-2lb. chicken thighs

1 Tbsp. vadouvan curry powder, divided

1/2 Tbsp. extra virgin olive oil (optional)

1 crown broccoli, chopped

1/2 head cauliflower, chopped

1 red onion, sliced

Handful shiitake mushrooms, chopped

Salt and pepper to taste

Season the chicken thighs with roughly 3/4 of the curry powder.

In a large skillet, heat the bacon grease over medium heat.  When the pan is hot, add the chicken.  Cook until browned on all sides and cooked through.  Remove from heat and set aside to cool slightly.

In the hot pan, add all of the vegetables, and the remaining curry powder.  If needed, add olive oil to saute the vegetables.  Turn the heat to medium-high until the vegetables brown just a little bit.  Put a lid on the pan, reduce heat, and cook until vegetables soften to desired amount.

While the vegetables are cooking, chop the chicken into 1-inch cubes.

All chopped and ready to go

Add the chicken back into the pan and mix with the vegetables. Add salt to taste. Once the chicken is warm, serve.

Makes 3-4 servings.

Welcome to the Whole 30!

1 Oct

Alright Folks, it’s begun!

Since we are almost a day into the Whole 30, how was that kitchen clean-out been going?  Have you gotten rid of all those breads? Or just hid them in the back for the future?  I would recommend getting rid of them completely – all the less tempting if they aren’t even in the house.  What did you have for breakfast this morning?  This seems to be a meal that many people have a problem with, as many of the quick staples have been removed.  What did we all do before the invention of the bagel and toaster?

Well I’m here with an alternative.  Never a big egg eater as a little kid, I have grown to delight in the simple pleasures of eating a well cooked hard boiled egg.  You know the one: when the whites have taken on a nice solid consistency that gives to your bite, with vibrantly yellow yolks just solid enough to stay whole when you bite into them.

Check out the link to Mark Sisson’s Bacon Egg Avocado Tomato salad.  While not technically a breakfast dish, I think it makes for a great start to the morning.  It can be made in bulk, and holds up really well in the fridge.  If you’re turned off by avocados that have turned a little brown though, I would recommend adding the avocado right before serving.  I have also experimented with some subtle changes to this dish:

Crumbled sausage or seasoned ground beef instead of bacon

Salsa instead of fresh tomatoes

Diced zucchini or broccoli added as well

Experiment with this simple riff on egg salad, and you will find a whole new delicious way to eat eggs.

Till tomorrow!

Steak and Poblano Pepper Skewers

4 Jun

Serves 4

1/2c 2% Greek Yogurt

1/4 tsp ground chipotle chili

1 small clove garlic

Kosher Salt

1 tbsp extra-virgin olive oil

1 tsp ground cumin

½ tsp Red Chili Powder (more if you prefer more spice)

Freshly Ground Pepper

4 large Poblano Peppers

1 lb skirt steak (3/4 in thick)

2 romaine hearts – shredded

2 medium ripe tomatoes (approx 8 oz each), cored and chopped

1 medium ripe avocado, pitted, peeled, and sliced ¼ inch thick

1/3 c chopped red onion

Prep medium-hot charcoal or gas grill fire.  If cooking on stove-top use a cast-iron or non-stick pan and heat prior to cooking.

Sauce

Combine yogurt, chipotle, garlic, and ¼ tsp salt in a small bowl.  Set aside at room temperature to let the flavors meld.

Rub

In a small bowl, mix the olive oil, cumin, red chili powder, ½ tsp salt, and ¼ tsp pepper.  Rub this mixture on all sides of the steak.  Let steak sit for 15-30 minutes.

Grill the steak and peppers at the same time.  Grill the peppers on high heat until outside is completely black (looking almost charred), remove, and place in brown paper bag to steam for up to 15 minutes.  Grill the steak covered**, flipping once, until medium rare, approximately 3-4 minutes per side.  Transfer the steak to a large plate and let rest covered for at least 5 minutes. **Searing in pan might splatter.

Grill red onion (or sauté in same pan) for 3-4 minutes and remove from heat. Set aside for garnish.

Peel the peppers, chop off the stem, and cut into thick strips (approx. 3-4 per pepper).

Skewer steak and peppers ( 2-3 per skewer) in ripple pattern – swirl sauce on plate, place skewers on top and accompanied with grilled onions, lettuce, tomato, and avocado.

Serve with white corn tortillas brushed with clarified butter and grilled.

Option instead of tortillas, serve with 2 baked plantains or an ear of fresh grilled corn.

For more Seasonal Summer Menu recipes email analisa@focusedtrainers.com.  Please share any of your personal variations. I look forward to hearing from you.