Wednesday, April 27, 2011
Thursday, April 14, 2011
Recovery Smoothie
After a recent thought provoking conversation with James about smoothies and such. I got to thinking, made this one today after a hard tempo run. Tastes great and is easily absorbed as well as aids in recovery!
6-8 oz Unsweetened Vanilla Almond Milk
1 Large Banana-frozen works best
1 T organic Cocoa Powder
2 small handfuls of fresh Organic Kale
1 T Almond Butter or any preferred nut butter
5g L-Glutamine
10 g Whey Protein , I use a vanilla flavored Gluten free whey as well as lactose free
*Ice if not using a frozen banana
Put all into a blend EXCEPT whey, and blend to a smooth consistency, then add the whey and blend for a few seconds until mixed it but no longer.
Other items that one can add:
1-2 T of Maca Root
Chia seeds
Omega 3 oil
Coconut water in place of milk
one of my fav's a starbucks via instant coffee-very easy and simple but adds amazing flavor and a kick of caffeine!
If you have milk or dairy issue, may want to try hemp or brown rice protein.
If anyone has their favorite recovery smoothie or ingredient suggestions feel free too add it in the comments!
6-8 oz Unsweetened Vanilla Almond Milk
1 Large Banana-frozen works best
1 T organic Cocoa Powder
2 small handfuls of fresh Organic Kale
1 T Almond Butter or any preferred nut butter
5g L-Glutamine
10 g Whey Protein , I use a vanilla flavored Gluten free whey as well as lactose free
*Ice if not using a frozen banana
Put all into a blend EXCEPT whey, and blend to a smooth consistency, then add the whey and blend for a few seconds until mixed it but no longer.
Other items that one can add:
1-2 T of Maca Root
Chia seeds
Omega 3 oil
Coconut water in place of milk
one of my fav's a starbucks via instant coffee-very easy and simple but adds amazing flavor and a kick of caffeine!
If you have milk or dairy issue, may want to try hemp or brown rice protein.
If anyone has their favorite recovery smoothie or ingredient suggestions feel free too add it in the comments!
Sunday, March 27, 2011
Chocolate Chip Cookies!
For those die hard choc chip cookies fans, here you go!
Not terribly healthy, but sooooo yummy!! :)
2 1/2 c brown rice flour (our your favorite mix)
1 tsp baking soda
1 tsp xanthum gum
1/2 tsp salt
1 c butter softened (or substitute)
1/2 c sugar
3/4 c brown sugar
2 tsp vanilla extract
1 tsp almond extract
2 eggs
2 c milk chocolate chips (or your fave!)
Preheat oven to 375 degrees. Beat butter and sugars until creamy.
Add vanilla and eggs, one at a time.
Drop onto ungreased cookie sheet and bake for 9-11 minutes, or until tops begin to brown.
Makes approx 2 1/2 dozen medium sized cookies.
Not terribly healthy, but sooooo yummy!! :)
2 1/2 c brown rice flour (our your favorite mix)
1 tsp baking soda
1 tsp xanthum gum
1/2 tsp salt
1 c butter softened (or substitute)
1/2 c sugar
3/4 c brown sugar
2 tsp vanilla extract
1 tsp almond extract
2 eggs
2 c milk chocolate chips (or your fave!)
Preheat oven to 375 degrees. Beat butter and sugars until creamy.
Add vanilla and eggs, one at a time.
Drop onto ungreased cookie sheet and bake for 9-11 minutes, or until tops begin to brown.
Makes approx 2 1/2 dozen medium sized cookies.
Wednesday, March 23, 2011
Shredded Chicken Enchiladas (w/ homemade sauce)
Sauce
16 z cans whole peeled tomatoes
1 (4 ounce) can chipotle chili peppers, undrained
1 karge shallot, chopped
2 teaspoons chili powder (ancho, new california are best if know where to find, basic powder will do just less flavor with it)
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 clove garlic, minced
Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5-10 minutes. Use as desired for enchiladas, I prefer to use over when cold then bake them, otherwise doesnt come out as well IMHO.
Filling
3-4 breast worth of Shredded chicken
Sauce from above
Cheddar cheese (I prefer a medium or sharp cheddar of good cheese, not the bagged kind)
Sprouted corn tortillas (gluten free and not void of any (but still little) nutrients, mainly not as processed as other corn tortillas.
Place a thin layer of sauce into the bottom of a baking dish. Place a tortilla on flat surface, put a little cheese in a line down center, then do same with chicken. You can make these as plump as you prefer. Roll it then place into the backing dish. Then repeat until finished with desired amount of enchiladas are completed. Cover enchiladas with sauce (I try and cover enough that I dont see any tortilla not covered in sauce), then place cheese over the enchiladas, again desired about since some dont like lots of cheese.
16 z cans whole peeled tomatoes
1 (4 ounce) can chipotle chili peppers, undrained
1 karge shallot, chopped
2 teaspoons chili powder (ancho, new california are best if know where to find, basic powder will do just less flavor with it)
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 clove garlic, minced
Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5-10 minutes. Use as desired for enchiladas, I prefer to use over when cold then bake them, otherwise doesnt come out as well IMHO.
Filling
3-4 breast worth of Shredded chicken
Sauce from above
Cheddar cheese (I prefer a medium or sharp cheddar of good cheese, not the bagged kind)
Sprouted corn tortillas (gluten free and not void of any (but still little) nutrients, mainly not as processed as other corn tortillas.
Place a thin layer of sauce into the bottom of a baking dish. Place a tortilla on flat surface, put a little cheese in a line down center, then do same with chicken. You can make these as plump as you prefer. Roll it then place into the backing dish. Then repeat until finished with desired amount of enchiladas are completed. Cover enchiladas with sauce (I try and cover enough that I dont see any tortilla not covered in sauce), then place cheese over the enchiladas, again desired about since some dont like lots of cheese.
Tuesday, March 8, 2011
Greek Lemon Chicken Soup
This is a twist on a traditional Greek soup.
I was not sure at first but it is pretty tasty and something different.
Works great with rotisserie chicken if you are in a hurry.
Ingredients:
1 bay leaf (remove before you add eggs)
8 c chicken broth
2/3 c wild rice (or 1/3c Quinoa )
6 egg yolks
1 1/2 c shredded chicken
1/4 c lemon juice
salt and pepper to taste
Directions:
Bring chicken broth to a boil. Add rice or quinoa and boil until tender. Beat 6 egg yolks in small bowl, then add 1 c hot broth and whisk. Add egg mixture to sauce pan and cook over medium for 5-7 minutes. Add chicken and lemon juice and stir well. Serve hot!
I was not sure at first but it is pretty tasty and something different.
Works great with rotisserie chicken if you are in a hurry.
Ingredients:
1 bay leaf (remove before you add eggs)
8 c chicken broth
2/3 c wild rice (or 1/3c Quinoa )
6 egg yolks
1 1/2 c shredded chicken
1/4 c lemon juice
salt and pepper to taste
Directions:
Bring chicken broth to a boil. Add rice or quinoa and boil until tender. Beat 6 egg yolks in small bowl, then add 1 c hot broth and whisk. Add egg mixture to sauce pan and cook over medium for 5-7 minutes. Add chicken and lemon juice and stir well. Serve hot!
Homemade Italian Meatballs
Okay, after numerous requests, here is the family recipe turned Gluten Free!
Use your favorite sauce (if you need some ideas or want ours, let me know),you need approx 7 cups of sauce/liquid to cover meatballs and cook properly, add water to make up total amount if you use thick sauce.
Heat sauce in large saucepan or small stock pan so that it is hot and beginning to boil when you add meatballs.
Ingredients:
1 c. toasted GF breadcrumbs (we used the heels of Udi's GF bread and processed it into crumbs)
1 lb ground beef (or bison)
1 egg
(this recipe can be easily doubled or tripled and frozen for latter!)
Directions:
There are two ways to make meatballs, with your hands (yuck) or in a bowl! I prefer the latter, but feel free to try either way.
whisk egg lightly in medium bowl. Add ground beef and mix well with fork/spatula (or hands). Once meat is coated, add bread crumbs while mixing into meat. Should take several minutes and should be well mixed when finished. The finished product should look like meat with lots of bread throughout.
Then pinch off about 1.5"-2" diameter pieces and roll into balls. Make sure they are well formed and add more breadcrumbs if they are not staying together.
Once formed place in large skillet on medium heat and brown on all sides.
After browning, place meat balls gently in sauce and simmer for 2-3 hours on low heat.
Should make 12-14 meatballs depending on size.
Use your favorite sauce (if you need some ideas or want ours, let me know),you need approx 7 cups of sauce/liquid to cover meatballs and cook properly, add water to make up total amount if you use thick sauce.
Heat sauce in large saucepan or small stock pan so that it is hot and beginning to boil when you add meatballs.
Ingredients:
1 c. toasted GF breadcrumbs (we used the heels of Udi's GF bread and processed it into crumbs)
1 lb ground beef (or bison)
1 egg
(this recipe can be easily doubled or tripled and frozen for latter!)
Directions:
There are two ways to make meatballs, with your hands (yuck) or in a bowl! I prefer the latter, but feel free to try either way.
whisk egg lightly in medium bowl. Add ground beef and mix well with fork/spatula (or hands). Once meat is coated, add bread crumbs while mixing into meat. Should take several minutes and should be well mixed when finished. The finished product should look like meat with lots of bread throughout.
Then pinch off about 1.5"-2" diameter pieces and roll into balls. Make sure they are well formed and add more breadcrumbs if they are not staying together.
Once formed place in large skillet on medium heat and brown on all sides.
After browning, place meat balls gently in sauce and simmer for 2-3 hours on low heat.
Should make 12-14 meatballs depending on size.
Curried Chicken Salad
A summery salad to have as a meal or as a side!
Use rotisserie chicken for a shortcut, and leave out the honey if desired.
Great with crackers or baguette!
Ingredients:
1 1/2 c chopped cooked chicken breast
1/2 c halved seedless red grapes
1/2 c diced peeled apple
1/2 chopped celery
2 Tbsp low fat mayonnaise
1 Tbsp honey
1/2 tsp curry powder
1/2 tsp fresh lemon juice
dash salt and pepper to taste
1 Tbsp toasted sliced almonds, or walnuts (optional)
Mix all ingredients to coat with liquids. Serve.
Use rotisserie chicken for a shortcut, and leave out the honey if desired.
Great with crackers or baguette!
Ingredients:
1 1/2 c chopped cooked chicken breast
1/2 c halved seedless red grapes
1/2 c diced peeled apple
1/2 chopped celery
2 Tbsp low fat mayonnaise
1 Tbsp honey
1/2 tsp curry powder
1/2 tsp fresh lemon juice
dash salt and pepper to taste
1 Tbsp toasted sliced almonds, or walnuts (optional)
Mix all ingredients to coat with liquids. Serve.
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Carrot Cake Smoothie
The hard part..