More Good Food

      Bruce is working with a personal trainer twice a week. Yesterday was one of his sessions. He got the reweighing, measuring and come to find out the guy isn't eating enough. Hmmm, I guess in theory his body has gotten used to the amount it is getting and he needs to up his intake. Bruce is always complaining that he can't eat anymore, so the trainer put him on 2-3 more TLS Protien Shakes. That worked for him. Can't wait to see how this works out. He's already lost about 15% body fat and sculpting is what they are working on now along with the weight loss. He can smell that $5,000.00 check :)

Inner Goddess Detox Salad

This is one of the best salads I have found. 



Ingredients:
2 cups loosely packed fresh kale, torn into bite-sized pieces
2 cups loosely packed baby spinach, torn into bite-sized pieces
1 cup shredded cabbage or coleslaw mix
10 raw, unsalted almonds, roughly chopped
3 strawberries, sliced
1 large carrot, peeled & sliced
1/4 cup blueberries
1/3 cucumber, peeled, seeded & sliced
1/4 cup raspberries
Olive oil based salad dressing
Directions:
1. Massage kale in a large bowl for 1-2 minutes, or until broken down and tender. Combine with spinach and cabbage, then turn out onto a plate.
2. Top with remaining ingredients, then drizzle with a good, olive-oil based salad dressing.



 Marzetti Simply Dressed Pomegranate Vinaigrette

 

Quinoa Pizza Bites 

 

Ingredients:
1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup cherry tomatoes, diced
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Pizza sauce for dipping
Directions

1. Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
2. Preheat oven to 350 degrees.
3. Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
4. Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
5. Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Makes 24 mini muffin bites.

Bruschetta-Stuffed Mushrooms

2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 C red pepper, diced
1/4 C zucchini, diced
2 C baby spinach, stems removed
1 clove garlic, smashed

2 T flax seed meal
1 T olive oil
1 T balsamic vinager 
1/2 Roma tomato, sliced
1 oz mozzarella cheese
2 t Parmesan cheese, shredded

Directions

Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving. 

Paleo Orange Chicken 

 

 Ingredients:

       1 lb. boneless, skinless chicken thighs (cut into bite size pieces)

• 3 T fat (coconut oil works well here)
• juice of 2 oranges*
• zest from 1 orange
• 1 t fresh ginger
• 3 T coconut aminos or wheat-free soy sauce
• 1 t chili garlic sauce or sriracha
• 3 green onions, chopped
•  
• Directions: In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions. *Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

 Roasted Red Cabbage

  Bruce doesn't like cabbage, but he sure liked this one. There is something about roasting or grilling vegetables that really bring out their unique flavors.

1 head red cabbage

Olive oil

1-2 oz of Gorgonzola

Directions:

Preheat oven to 425

Slice cabbage into ½ in. slices and brush both sides with olive oil

Roast for 25-30 min. until edges start to brown

Top with a few sprinkles of Gorgonzola and roast for about 5 more min.

Top with cracked pepper and enjoy!