OUR RECIPES
Crave Personal Training > Our Recipes
Lemony Olive Pasta Chicken
Ingredients:
SAVE RECIPE
* 1/4 c. panko
* 1 Tbsp. grated lemon zest plus ¼ cup juice
* 1 scallion, finely chopped
* 1 c. flat-leaf parsley
* 3/4 c. pitted Castelvetrano olives
* 2 cloves garlic
* 1/2 c. cilantro
* 2 Tbsp. capers, drained
* 1/4 c. grated Parmesan, plus more for serving
* 3 Tbsp. olive oil
* Kosher salt
* 12 oz. thin spaghetti
YIELDS: 4 serving(s)
TOTAL TIME: 15 mins
CAL/SERV: 482
* STEP 1
Bring a large pot of water to a boil. In a small skillet, toast panko on medium, tossing often, until golden brown, 4 to 6 minutes. Remove from heat; toss with lemon zest and scallion.
* STEP 2
In a food processor, pulse parsley, olives, garlic, cilantro, and capers until finely chopped. Add Parmesan and pulse to combine, then add oil and 2 Tbsp lemon juice and pulse to combine.
* STEP 3
Add 1 Tbsp salt to boiling water, then cook pasta per package directions. Reserve 1 cup pasta cooking water, then drain and return pasta to pot and toss with remaining 2 Tbsp lemon juice. Toss pasta with olive sauce and 1/2 cup cooking water, adding more water if pasta seems dry. Serve topped with lemony breadcrumbs. Add grilled chicken for an additional 25-40g of protein per serving.
Per serving: 482 cal, 16 g fat (2.5 g sat), 14 g protein, 646 mg sodium, 71 g carb, 4.5 g sugars (0 g added sugars), 4 g fiber
Recipe Preparation:
Preheat oven to 400°. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50–60 minutes. Remove from oven; increase oven temperature to 450°. Let sweet potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20–25 minutes.
Combine yogurt, chile, lemon zest, and lemon juice in a medium bowl; season with kosher salt. Coarsely crush sesame seeds on a cutting board with a flat-bottomed mug (or leave them whole).
Spread chile yogurt on a platter; top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over; drizzle with oil.
Do Ahead: Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 400° oven just to warm through before serving. Chile yogurt can be made 1 day ahead; cover and chill.
OLIVE OIL COOKIES
Yields 32 cookies
Cook time is 45 min.
Ingredients:
2 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups granulated sugar plus more for rolling
1/3 cup citrus infused olive oil
2 large cage free eggs
1/2 tsp. vanilla extract
Directions:
1. Pre-heat oven 450 degrees
2. Combine flour, baking soda, baking powder, and salt.
3. In a second bowl combine sugar, olive oil, eggs and vanilla. Stir until smooth. Mix in first bowl of dry dough with this mix. You should have a fairly soft, oily dough.
4. Fill a small bowl with sugar and scoop dough by the tablespoonful sized balls and roll in sugar and arrange on baking sheet. Leave 2″ between cookies.
5. Bake for 11-13 minutes or until tops are puffed and crackly on the edges with a light golden brown color. Let cool. Enjoy!
Stoke Your Metabolism While Preserving Muscle
Health Benefits
Metabolism and Healthy Weight
Promotes Healthy Energy, Fitness & Sexual Function
Helps Reduce Stress-Related Food Cravings'
Supports Healthy Hair, Skin and Nails
Bone broth because of the marrow has many health benefits because it’s rich in minerals and collagen.
It heals the gut and reduced intestine inflammation.
This can help your metabolism and also just make you feel leaner because it’s deflates the midsection internally.
So basically; internal healing ant...More
PROTEIN BOWL
1/4 cup oats
3/4-1 cup water or almond/coconut milk
1/2 cup ricer cauliflower
1 scoop ‘High Performance Nutrition’ (Plant-based Protein Powder)
BANANA MAPLE FRENCH TOAST *pictured here
1 tbsp or 20g Justin’s Almond butter
6 sliced strawberries
1 square of dark chocolate cocoa 70-90% slivered But make it with the topping that interest you most!
Enjoy
LAUREN'S HEALTHY BODY NUTRITION CHILI
My client asked me for a chili that would fit her HBNC plan and here it is……
Ingredients:
1 cup of diced sweet peppers (red, yellow, and/or orange)
2 medium onions, diced
6 cloves of garlic – chopped into teeny bits (I find the flavour better when I chop rather than using the garlic press)
1.5-2 lbs ground ...More
Directions:
1. Heat up your cast-iron pan to medium-low and coat it with coconut-oil spray and when it is sizzly, throw your diced onions and peppers. Stir them around occasionally until the onions are translucent (that’s the clear one, right? I always get them mixed up) and the peppers are soft. Toss in the chopped up garlic and stir for another minute.
2. Add ground beef 96% lean or better, to pan and cook it until it’s browned and cozy with the onion party.
3. Meanwhile, get out your big stock pot and put in all the rest of the ingredients and get them simmering. Add the meat and onion mixture. It doesn’t actually really matter how it all comes together – just make sure the ingredients all get cozy and stay simmering for a while until they’re nicely melded. I like to simmer it all for a few hours before serving, if possible. It’s also even better as leftovers!
4. Serve with a salad on the side, and your choice of garnish. I love diced avocado!
5. In a mixing bowl: blend the room temperature cream cheese, 1 large egg, 1 teaspoon vanilla extract, and ½ cup erythritol until smooth. Spread on top of the brownie layer.
6. Using the ¼ cup of brownie batter, mix into the top layer of cream cheese to create a top brownie crust. This layer should be very thin.
7. Place in the oven to bake for 30-35 minutes at 350°F. When finished, you want the cheesecake bars to be fully cooled when cutting the slices.
HULK SHAKE
Ingredients:
1-2 Scoops of HPN Pro Zero Vanilla plan-based protein
2 Handfuls of fresh spinach
1 tbsp MCT oil
1/2 Frozen banana
Directions:
Add 1/4 cup of water and 4 ice cubes and blend together in a magic/nutribullet
Enjoy!!!!!
Benefits:
This shake is the best start to your day because it is brain, muscle and energy food. It doubles as a great pre-workout.
*You can purchase this protein powder at Max Muscle HB 714 Adams Ave. Hb, Ca 92648 #(657) 464-9905
PROTEIN PANCAKES
As we age we naturally begin to lose muscle mass. We have to work a little harder, eat a little cleaner, sweat a little more to keep our shape. I don’t know about you, but I not only like to feel good, but I want to look good too! All of that takes work!
Eating the right macronutrients is crucial to success in reaching your goals. We don’t just want to lose weight on the scale by counting calories. When we do that we end up losing muscle along with it. When we eat the right macros, we keep our muscle and lose body fat in the process. Muscle is the driving force of your metabolism. I want to keep mine burning, don’t you?
For this tastey and macro appropriate recipe click the link below:
NATURALLY MADE GOAT CHEESE, ASPARAGUS AND HEIRLOOM TOMATO FRITTATA
As we age we naturally begin to lose muscle mass. We have to work a little harder, eat a little cleaner, sweat a little more to keep our shape. I don’t know about you, but I not only like to feel good, but I want to look good too! All of that takes work!
Eating the right macronutrients is crucial to success in reaching your goals. We don’t just want...More
For this tastey and macro appropriate recipe click the link below:
BEET CHIPS
Crunchy… Yes! Delicious… Yes! Easy… Yes! It’s a win-win-WIN! Beets have not always been my favorite. As a kid, I remember ‘trying’ canned beets at Thanksgiving, and from that point on I knew that “I did not like beets.” However, now I know, it’s all about the preparation, and I’m loving my homemade oven-baked beet chips, and I hope you do too!
Beets are one of the greatest healing foods. I have struggled with severe anemia over that past year (due to some PCOS complications), and have added beets regularly to my diet and have learned over the last few years to really love them! They are rich in iron and known for their blood building capabilities. Not only that, they are packed with essential minerals, phytochemicals (aka cancer fighting!), and have special anti-inflammatory/anti-aging properties.
These include…
Wrinkles Diabetes
Susceptibility to infections Candidiasis
Cancer Osteoporosis
Arthritis Heart disease
Bronchitis High blood pressure
Chronic pain
If you suffer from any of the above or want to prevent, definitely start including beets
and their beautiful greens (add the greens to your green smoothies or juices!) into your diet!
My favorite ways to eat beets are roasted (perfect for yummy salads!), juiced, or baked!
These are definitely a family favorite! Click below for recipe.
-Your Natural Health M...More
Directions:
Preheat oven to 350 degrees. Mix dry ingredients in one bowl and wet in another bowl. Add wet ingredients to dry and stir to combine, then gently fold in blueberries. I used frozen blueberries in this batch which will change the batter color slightly.
Evenly add muffin mixture to lined muffin tins.
Bake for 20-25 minutes until tooth pic comes out clean! They should be golden on top!
https://naturalhealthmomma.com/
TZATZIKI TACO'S!
Grill up a few chicken breasts pull the chicken apart for desired amounts
How to make the tzatziki sauce!
1 cup of Greek yogurt
1 cucumber
Two tables spoon fresh dill (no big dill… hahaha)
Two table spoons lemon juice
Three cloves of garlic
After placing the chicken in the pieces of butter lettuce put a few spoons worth of tzatziki sauce, put diced purple onion and fresh ground pepper.
Oh, and then enjoy
Cheers!
CHICKEN INFUSED WITH BASIL
Three chicken breast make an incision down the middle. set to the side.
Cut two celery stocks into small chunks.
Dice a cup of basil
One cup Artichoke hearts
Dice fresh mozzarella into little pieces. You don’t need much. This is just to keep all of the pieces together.
1/4 cup of olive oil (prefer basil infused)
Stir all of this together and place inside the incision on the chicken breasts.
Place inside the oven on a cookie sheet at 450 degrees for 20 minutes. If the chicken is still pink in the middle, place for another 10 minutes.
SEARED AHI WITH AVOCADO AND SHALLOTS!
Directions
Dice shallots and place in a frying pan.Pour a 1/2 cup of low sodium soy sauce per shallot or to taste.
Let simmer until shallots are crispy.
Cut ahi into strips according to your serving size. (approx 4-6 oz.)
Place in pan with remaining sauce and shallots. 20 seconds each side max.
Plate ahi from there and add a slice of avo per strip of ahi (3oz.-4oz. avo max.) and then drizzle the shallots and
sauce on top
LEAN BEEF SPINACH MEATBALL
Ingredients
For meatballs:
6 oz lean ground beef
1/2 cup shredded raw spinach
1/4 cup diced red onion
1 tbsp minced garlic
1/2 tbsp cumin
Sea salt and pepper, to taste
For sauce:
1/8 cup marinara (natural and low sodium)
1 1/2 cup raw spinach
5 cherry tomatoes
Directions
Set oven to 405 degrees F.
For added flavor, saute the red onions in a skillet using coconut oil.
Mix together ground beef, chopped raw spinach, red onion, garlic, and spices. Mix thoroughly using your hands until the spinach is completely mixed into the meat.
Form two or three meatballs of roughly the same size using your hands. For accuracy, you can use a food scale to weigh and measure each po...More
SPAGHETTI SQUASH + PROTEIN & SAUCE
We are on a challenge that requires us to find natural alternatives for the carb-rich foods we love.
This is one way to cheat, guilt-free.
Spaghetti Squash with ground Turkey and an organic marinara sauce.
I am all about keeping it simple. You can chose to bake your squash but I prefer to microwave for time and texture.
I use 1 half of a squash as my serving size, it makes about 1 cup.
Directions:
Cut spaghetti squash into half long wise. Scoop out the seeds and guts that resemble the inside of a pumpkin.
Lay it face down in a glass pan with 1″ water.
Microwave on high for 12-13 min.
Let sit and cool for 5 min before taking a fork and scraping out the inside.
YOGURT STUFFED STRAWBERRIES
1 Person Serving Size:
Core out 5 strawberries
Pipe in 1 Tbsp. approx. Non-Fat Greek Yogurt Plain
Top with a pinch of Almond Slivers
I suggest to use Stonyfield Organic Plain Yogurt
0 Fat
0 Chol.
6 Sugar
6 Carbs
15 Protein
20 Calcium
This is better than most Greek’s so check the label, if its more than 8 grams sugar and carbs it probably isn’t that sweet of a treat but more of a cheat!
Let this Sweet Treat satisfy your late night craving!
SPICY CHICKEN & STEAK KABOB
Ingredients:
2 chicken breasts
2 steaks (1.5lbs)
3 oz. Orange juice
1.5 oz. Tequila
2 Jalapeños
4 Tsp. Minced garlic
2 limes
Cilantro (optional)
Directions:
Soak your sticks
Cube your meat (2 breasts, 2 steaks)
Servings for 3-4 people.
Put all the cubes into a ziplock bag with 1 oz. orange juice, 1/2 oz. tequila, 2 fresh squeezed limes, 1 finely chopped jalapeño, 3 Tsp minced Garlic.
Marinate for Minimum 40min.
Maximum overnight.
Chop your chosen veggies
I suggest Pineapple & Mushroom for the chicken and Red and Green or yellow bell peppers for the steak.
Stagger meat and veggies on skewers and grill until meat is cooked through.
Sauce:
On stove top boil 1 cup Orange juice, 1 Tsp. minced garlic, 1 finely chopped jalapeño, 1/4 cup tequila, 1 sprig of cilantro. Boil about 10min or until sauce thickens.
Pour over plated skewers.
Enjoy!
WINTER SQUASH RISOTTO
Yield: 4 servings, about 1 1/2 cups each
Active Time: 60
Total Time: 60
Ingredients:
5 cups reduced-sodium chicken broth.
2 tablespoons extra-virgin olive oil
3 medium shallots, thinly sliced
3 cups chopped peeled butternut, hubbard, red kuri or kabocha squash (1/2-inch pieces)
2 cups shiitake mushroom caps, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crumbled saffron threads, (optional)
1 cup arborio rice
1/2 cup dry white wine, or dry vermouth
1/2 cup finely grated Parmigiano-Reggiano cheese
Preparation:
Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.
Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.
Step 1: Carbs!
Select only one carbohydrate option either black beans or brown rice. Here is where people go wrong. Buying the fake brown rice or the high sodium black beans. You can make these at home from scratch yourself and keep the left overs for a brand new meal tomorrow. Brown rice & black beans cost less than $1 per pound when you buy from a bin and we will only be using 1 cup to make 2-3 servings or like I mentioned earlier make more and save it for later.
Click Here for an easy step by step to making brown rice (We will only use water to cook)
Click Here for an easy step by step to making black beans (We will only use water to cook)
Step 2: The Meat!
When you eat out, here is where it really goes bad. The meats are not the leanest and then you add all the yummy seasonings that will surely cause high blood pressure one day.
3,400 milligrams is the amount of sodium that the average American consumes. 1,500 milligrams or less is the recommended daily allowance of sodium.
So we will buy our beef ground from Trader Joe’s. This beef is 96% lean and we will cook it over stove top in it’s own juices only added some red chili pepper and Cumin and once almost cooked we will drain excess fat from pan and add a little water to keep it moist. Trust me, this beef is delicious for only $4.99 and serves 3 easily. You can also purchase organic for another buck!
Step 3: Add Veggies.
Now, I love fresh and again believe you can buy fresh cheap and use the left overs tomorrow to create a whole new meal. I often get broccoli at Costco in large qty or Sprouts for a deal and use it the next day in my egg whites for breakfast or raw as a snack. When picking veggies, keep it green and add a pop of color with red, yellow or orange pepper. Try to stay away from sugar veggies, like carrots, which you will often find in To-Go bowls. I estimate you can garnish your bowl with veggies for $1-2. The other option is of course to use frozen and stick with the veggie blends I mentioned.
GREEN DEVILED EGGS
Ingredients
6 large Eggs
1 Avocado
1 Tablespoon Cilantro, chopped (more for garnish)
1 Teaspoon Serrano Peppers, minced
1 Teaspoon Mustard Seeds, finely ground
1 Tablespoon fresh lemon juice
¼ Teaspoon Sea Salt
¼ Teaspoon Olive Oil
Chili Powder, for garnish
Directions
Simply boil eggs, peel...More
Strawberries — This berry packs a vitamin C punch to help keep up your immunity. I love adding it to smoothies for a burst of flavor.
Cucumbers — Cucumbers help re-hydrate the body. They are loaded with vitamin A and K, and also provide a decent amount of potassium. I love how refreshing they taste.
Banana – A great source of potassium, good carbs (only have once in a while, not in excess), and fiber are packed into this delicious fruit that makes smoothies creamy and slightly sweet.
SWEET POTATO HASH
Ingredients: 2 large sweet potatoes, peeled and cubed into 1-inch cubes 6 tablespoons olive oil, divided 1/2 red onion, chopped 1 red bell pepper, chopped 1/4 cup green onions 2 cloves garlic, chopped 2 teaspoons smoked paprika freshly ground black pepper 2 tablespoons chopped fresh parsley
Directions
Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and sauté until tender and lightly golden, 5 to 6 minutes. Season with pepper and remove to a bowl.
Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.
Serves 4-6
Directions
1. Combine 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the smashed garlic cloves, the rosemary, and 1/4 teaspoon of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium-high. Thread shrimp on skewers (if they’re wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar, and remaining olive oil, lemon juice, salt, and black pepper in a large bowl. Add the arugula, beans, and onion; toss to combine.
4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside. Nutrition facts per serving: 315 calories, 35g protein, 21g carbohydrate, 13g fat (1.9g saturated), 6g fiber
NO BAKE WATERMELON CAKE
If you are looking to cut a few calories on cake, you have try this “Paleo friendly” No Bake Watermelon Cake recipe.
Ingredients for coconut whip
1 can Coconut Milk
¼ teaspoon of Vanilla extract or a vanilla bean
Sweetener (Cane sugar or Pure Maple Syrup)
1 Chilled bowl for mixing all the ingredients together
Instructions
Chill the can of Coconut Milk overnight to separate the Coconut fat from the milk. (Don’t skip this part or else it won’t work)
Open the chilled can of Coconut Milk and pour out the watery Coconut Milk to use for something else.
Use the remaining thick Coconut Fat to make your whipping cream by adding...More
DIRECTIONS
Heat oil in a nonstick pan over high heat. Cook fish until golden brown on outside but still quite rare in center, 1 1/2 to 2 minutes per side. Remove from pan; let cool slightly.
Mix together lemon juice, soy sauce, and Sriracha. Slice avocado. Divide rice among 4 plates, and drizzle with half the sauce. Arrange avocado and cucumber on top of rice. Break tuna into chunks, and divide among plates. Drizzle with remaining sauce, and top with cilantro.
ROCKET POPS
Here’s a creative recipe that is sure to help beat the heat this summer!
Ingredients
1 can Coconut Milk
12 tablets Hica-Max (red color)
1.5 scoop Protein Powder
1.5 cup blueberries or blackberries (or mixture of two)
1 cup chopped strawberries
1/3 cup raspberries
1/2 cup Greek yogurt
1 medium banana
6 three-ounce Dixie cups
6 popsicle sticks
Directions
Add red Hica-Max candies to a blender and grind into a powder. Then, add strawberries and raspberries to the powdered candies and blend until smooth. Pour contents into a cup or bowl and set aside.
Add blueberries (or blackberries) to the blender and blend until smooth. Pour contents into a cup or bowl and set in the refrigerator.
Add banana, Greek yogurt, and Protein to the blender and blend until smooth. Pour the contents into a cup or bowl and set aside in the refrigerator.
Pour the Hica-Max and strawberry mixture evenly into the six Dixie cups. Place cups in the freezer for about one hour.
Remove the Dixie cups from the freezer and place popsicle sticks vertically into the cups. Add the banana protein mixture evenly between the cups and then top with blueberry mixture. Each cup should have three layers.
Place in the freezer for at least four hours.
Enjoy these after a nice workout! especially in the heat!!!
Instructions
Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.
In a large bowl, add the ground beef.
To make bread crumbs: remove crust, break up bread and add to a blender or food processor. Process until the bread turns into crumbs.
To the beef, add the bread crumbs, onions, egg whites, ketchup, mustard, Worcestershire sauce, and pepper, to taste. Using your hands, mix together all the ingredients.
Place the meat mixture on the baking sheet and free form a loaf by hand. It should be about 12”x4.”
In a small bowl, mix together the topping ingredients. Spread all over the top of the meatloaf.
Bake for 55 minutes. Remove from oven and let rest for at least 10 minutes before slicing.
Makes 10 slices (2 slices for each serving)
Shopping Tip
Most supermarkets sell lean ground beef. I used the 96% lean ground beef from Trader Joe’s.
Grab Cauliflower, Coconut Milk, and minced garlic for my cauliflower mash, a guilt free side dish. CLICK HERE for the recipe!
BAKED EGGS IN AVOCADO
For a one-two punch of omega-3s in your breakfast, try baking eggs in an avocado. Beyond the heart-healthy fatty acids and high protein count, this low-sugar and fiber-filled breakfast will kick off your day on a healthy high note.
Ingredients
2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives
Directions
Preheat the oven to 425 degrees.
Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!
Preparation
Prepare grill.
Combine cilantro, almonds, jalapeno pepper, black pepper and garlic clove in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
Grill steak 6 minutes on each side or how you prefer your preparation (medium rare to well done.)
Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.
PALEO NACHOS
Let’s face it, we all love nachos. Unfortunately they don’t fall in to the category of “healthy” or “approved” meals.
Well, you’re in luck. This recipe is Nacho regular Nachos… sorry, had to do it.
Ingredients:
1-2 large sweet potatoes
Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Dash Himalayan sea salt
2 chicken breasts
1 tsp extra-virgin olive oil
1/4 tsp chili powder 1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
Optional Toppings:
1 jalapeño, diced
3 tbsp scallions, diced
guacamole
salsa
Preparation of Nacho Chips:
Preheat oven to 375 and line baking sheet with foil.
Slice sweet potatoes thin using a mandolin.
Spray baking sheet and lay sweet potatoes down. Bake until crispy.
Remove, let cool, and place on plate.
Preparation of Chicken:
Combine spices and coat chicken with the spice mix.
In a skillet, heat oil and add chicken. Saute until fully cooked.
Place sweet potato chips on a plate and top with chicken and any of the optional toppings.
Serve immediately and enjoy!
Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
Preheat broiler.
Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.
Fat: 14.5g
Protein: 22.8g
Carbohydrate: 27.6g
Fiber: 10g
POPEYE QUICH
There is a good reason why Popeye got his super powers from spinach. It is high in a variety of vitamins including vitamin C, B2, A and K. Spinach might not be on your top-ten list of favorite foods, but with a little creativity you can easily get this powerful veggie into your daily diet!
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
1/8 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Directions:
1) Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight.
Try not to shake the can too much before opening. It should get very, very thick.
2) Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy.
3) Store uncovered in the fridge, the mixture gets even thicker. For the photos I did pipe the chocolate frosting shots out using an icing tip.
CAULIFLOWER MASH-TINI
Ingredients:(Serves about 3)
1 head of cauliflower (if it is very small you may need 1 1/2 to 2 heads)
1/2 cup coconut milk or to texture preferred.
Coarse Sea Salt and pepper to taste (a must for great flavor)
Optional: dried herbs like chives, marjoram or Italian seasoning, even crumbled bacon.
Toppings: The options are endless, but I like to use these: fresh crispy bacon crumbles, fresh chives or green onions, shrimp, asparagus.
Directions:
Fill a medium sized pot about 1/4-1/3 full of water. Do not pre-boil the water! Just leave it there till ready to use.
Cut the cauliflower into small evenly sized florets, trimming off the thick ends. You will have a fluffier mash if you cut them all the way off.
Turn your burner on medium high to high. Steam the cauliflower for about 12 minutes with the lid on. While the cauliflower is steaming prepare your toppings.
Important: DO NOT OVER COOK! It may seem like the cauliflower isn’t cooked through enough, but it most likely is. The cauliflower should be soft enough to break up if pressed with a wooden spoon, but it should not be mushy at all. If you let the cauliflower get too soft it will just end up as a runny mess instead of a fluffy mash once pureed. If it is under-cooked it will be grainy. Twelve minutes works every time for me. However, times could very ever so slightly from stove to stove or steamer to steamer.
Remove from heat and immediately transfer the cauliflower to a food processor. Then add toppings and serve in a martini glass to dazzle guests!
SWEET POTATO WEDGES
It’s no surprise that sweet potatoes are at the top of nearly everyone’s healthiest foods list. One baked, medium-sized sweet potato contains 438% of your daily value of vitamin A (a white potato contains 1%), 37% of your vitamin C, and some calcium, potassium, and iron too. All this at just 105 calories! What’s more, they also deliver 4 grams of dietary fiber—16% of the daily value—and absolutely zip in terms of fat.
Preparation
1. Preheat grill to medium-high. Meanwhile, cook sweet potatoes in a microwave on HIGH heat until crisp-tender when pierced with a knife, 6 to 7 minutes.
2. Cut potatoes lengthwise into 8 wedges. Transfer potatoes to a sheet pan; drizzle with olive oil; sprinkle with paprika and pepper and toss to coat. Grill 3 minutes per side or until potatoes are charred and fully cooked.
LEMONY FUSILLI WITH CHICKEN, ZUCCHINI, AND PINE NUTS
Prep time: 5 minutes
Cook time: 15 minutes
Makes: 4 servings
Ingredients
3 teaspoons salt
8 ounces whole wheat fusilli
2 tablespoons olive oil
2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
5 scallions, chopped
1/4 cup pine nuts
1 lemon, rind peeled in ...More
Directions
1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
3. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.
Nutrition facts per serving: 426 calories, 32g protein, 49g carbohydrate, 14g fat (2.2g saturated), 6g fiber
Directions
Place shrimp in a glass bowl and cover with lime juice to marinate (or ‘cook’) for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.
ABSOLUTELY AMAZING AHI
This tantalizing appetizer mingles fresh
ahi, avocado, cucumbers and
spice and will impress the most knowledgeable
food critic.ahi recipe
Here’s What You Need
◦1/2 cup diced cucumber
◦1 tablespoon toasted sesame seeds
◦1 1/2 teaspoons lemon juice
◦1 avocados – peeled, pitted and diced
◦3/4 pound sashimi grade tuna steak, diced
◦2 teaspoons sesame oil
◦1/4 cup chopped green onion
◦1/2 cup soy sauce
◦1 1/2 teaspoons red pepper flakes
Instructions
1. In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds.
2. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado.
3. Place this bowl into a larger bowl that has been filled with ice.
4. Chill in the refrigerator for 15 minutes, but no longer – the terrific freshness of the fish will be lost.
5. Once chilled, remove the bowl from the ice, and invert onto a serving plate.
6. Serve with toasted bread or your favorite crackers.
Nutrition Facts
Servings: 6, Calories: 155, Fat: 8.2g, Cholesterol: 26mg, Sodium: 1245mg, Carbohydrate: 5.8g, Protein: 15.6g
TERIYAKI CHICKEN PLATE
This recipe is very flavorful and is filled with wholesome nutrients, vitamins and fiber. Unlike most teriyaki recipes, this doesn’t contain sugar, yet it maintains a sweet undertone. Serve on a bed of baby arugula and quinoa. Servings: 4
Here’s what you need:
1 can naturally sweetened, zero calorie lemon lime soda (Zevia brand)
1/2 cup soy sauce
3/4 cup brown rice vinegar
1 medium yellow onion – half minced and half thinly sliced
4 cloves garlic, smashed
1 Tablespoon fresh ginger, grated
1 Tablespoon coconut crystals (or 1 teaspoon agave nectar or 1 packet Stevia)
2 pounds boneless, skinless chicken ...More
TURKEY, MINT AND SPINACH SALAD
Fresh orange juice, mint, apple and grapes make this turkey salad something special. This recipe is perfect to use leftover roasted turkey from your holiday meal, or even leftover chicken. Be sure to use organic ingredients to get the most flavor and nutrients. Servings: 4
Here’s what you need:
2 cups shredded roasted turkey
1 organic apple, chopped
2 organic celery stalks, chopped
1/4 cup fresh mint leaves, finely chopped
1 cup organic, red grapes, halved
4 cups baby spinach
Dressi...More
Directions
In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon
CONTACT US
TELL US ABOUT YOUR GOALS & GET $50 CREDIT TO YOUR TRAINING GOALS!!!
Phone:
Email:
info@cravepersonaltraining.com
Address:
1623 Alabama St
Huntington Beach, CA 92648
