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Sunday, August 19, 2012

The Incredible Lightness of A Lettuce Cup

I really love ground meat, and all of the things you can do with it: meatballs, burgers, meatloaf (worst word for a great food). So tonight, after a hard sprint workout, I decided to make lettuce cups with tons of garlic and ginger and organic ground turkey (the irony is not lost on me that in my last post I promised to never make you eat ground turkey on a piece of lettuce). But, this recipe is super flavorful at the same time that it's super healthy (the garlic speeds up your metabolism while the ginger boosts your immune system). Plus it's one of those dishes that leaves you feeling satiated but not stuffed, the perfect post-workout meal. 

Ginger and Garlic Turkey Lettuce Cups:

1 lb Ground Turkey (I like to do 1/2 light and 1/2 dark meat for added flavor and healthy fats)
1 tbsp Coconut Oil
1 Clove Garlic, Minced
1 Inch of Ginger, Peeled and Minced
2-3 Green Onions, Thinly Sliced
Butter Lettuce (they make the best cups)
3 tbsp Soy Sauce (I like the San-J Tamari Gluten-Free/Non-GMO Soy Sauce)
1 tbsp Sriracha Sauce (The Sky Valley one is gluten free, and tastes great)
Salt (to taste)

For added flavor and texture, add mushrooms and/or water chestnuts

Heat the coconut oil in a cast iron wok and add the ground turkey, garlic and ginger. Once the turkey is fully cooked, add the green onions and cook for another minute or so. Meanwhile, in a small bowl, whisk together the soy sauce, sriracha and salt and add it to the turkey mixture. Stir together and spoon into the butter lettuce cups. The leftovers make the perfect lunch or snack! 

Thursday, August 9, 2012

Eat This, Not That! Easy and Delicious Recipes for Fat Loss

I love food. There, I admitted it. In the world of high performance strength and conditioning, not everyone loves food. To most athletes, food is fuel. And while it's true that certain dietary guidelines have been proven to promote rapid fat loss and improve athletic performance, ground turkey on a lettuce leaf just sounds awful to me. So if you're scared that because I'm gluten free, I'm somehow into promoting steamed fish and cucumber slices as a satiating and delicious meal, hopefully this post will clear that up for you (and supply you with some fun and healthy recipes to try at home). 

Grass-Fed Steak Fajita Bowl:

Roughly 1 lb Prather Ranch Flank or Skirt Steak
2-3 Bell Peppers (the more colors, the better)
1 Yellow Onion


Juice from 1 Lime
2 Tbs. Olive Oil
2 Minced Garlic Cloves
1/2 Fresh Jalapeno Pepper (Seeded, and Finely Chopped)
1/3 Cup Fresh Cilantro (Chopped)

Mix the marinade ingredients and coat the steak, letting it sit at room temperature for 45 minutes, or longer (in the fridge). Pan-sear the steak on both sides over high heat to desired temperature (I suggest coconut or avocado oil for high heat, not olive or canola oil). Once the steak is done, remove it from the heat and cook the onions and bell peppers in the same pan, so that they absorb all of the juices from the steak. Cook the vegetables for roughly five minutes and remove from heat. Cut the meat into thin slices and combine with the vegetables, adding salt to taste. For a grain-free version, serve the fajita mixture in a bowl instead of a corn tortilla, adding guacamole or even just avocado slices on top for added flavor. 

Spinach and Arugula Salad: Dark, leafy greens are packed with cancer-fighting antioxidants and are one of the best sources of iron and calcium (yep, calcium from vegetables, not milk). 
Homemade salad dressing is one of the easiest things you can use to add some life to your seasonal greens, and keep things interesting. One of my favorite dressings, French Walnut Oil Vinaigrette, is super fast, easy to make and loaded with heart-healthy omega-3s:

French Walnut Oil Vinaigrette:

4 Tbs Roasted Walnut Oil
1 Tbs Dijon Mustard
1 Tbs. Balsamic Vinegar
Sea Salt to taste

Simply whisk the ingredients together and drizzle over spinach and arugula for a healthy and satiating salad. Because of the versatility of the walnut oil, I also love to add strawberries (when in season), apple slices or any other farmers' market vegetables I might have around for nutrient diversity.   

Grilled Peaches*:

Savory or sweet, grilled peaches are an incredibly easy and delicious summer snack. Add them to arugula for a more nutrient-dense salad, or have them after dinner as a healthy dessert alternative. 

4 Ripe Peaches
Extra-Virgin Olive Oil for Drizzling
6 Tbs Balsamic Vinegar
1/2 Cup Blue Cheese (Optional)

Halve and pit the peaches and brush them with olive oil. On a medium-hot grill, place the peaches cut side down for roughly 3-4 minutes (until you see grill marks) and flip over and cook the other side for roughly 4 more minutes (until the peaches become slightly soft). Put the balsamic vinegar in a saucepan over medium heat and bring to a simmer. Cook it for about 3-5 minutes, or until you see that it has become noticeably thicker. Remove from the heat and let cool slightly. If you're adding blue cheese, divide it evenly over the peaches. If not, simply drizzle the peaches with the balsamic reduction and enjoy. 

*Bi Rite's Eat Good Food cookbook. A must-have in any kitchen!