Recipes of The Week

Each week, I’ll post one of my favorite recipes to help you with your nutrition. I do not believe that getting fit and eating right has to be boring. If you workout and use your body as it was intended to be used, then you’ll have greater flexibility with what you eat.

Recipe for week of March 17, 2019 - Healthy Pizza

I call this recipe “Healthy Pizza” primarily because of the crust, which is the crucial element to making a healthier pizza. We love cauliflower crust, which you can find in just about any grocery store’s frozen food section. We use the brand "Caulipower",” but there are many different options.

Ingredients

  • Cauliflower pizza crust

  • Basil pesto

  • Tomato sauce (Don’t use a prepared/canned pizza sauce)

  • Turkey pepperoni

  • Pancetta, diced

  • Green pepper, diced

  • Red onion, minced

  • Other fresh toppings as you desire: mushrooms, black olives, spinach, etc.

  • Shredded cheese

  • Oregano as desired

Directions

  • Spread a bit of the pesto on the pizza crust, then cover with a light layer of tomato sauce.

  • Add the pepperoni, then the pancetta

  • Add your toppings

  • Sprinkle shredded cheese on top, but keep it light. Just enough to get a nice even layer on the toppings

  • Sprinkle oregano on top

  • Bake, and enjoy!

Recipe for Week of March 11, 2019 - One-Pan Smoky Ribeye with Sweet Potato Hash

This week’s recipe comes courtesy of ButcherBox - View the Recipe

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Recipe for Week of March 4, 2019 - Steak Tacos

Ingredients

  • Corn tortillas

  • Your choice of steak (I prefer strip steak)

  • An orange

  • A lime

  • 2 garlic cloves

  • Salt and pepper

  • Olive oil

  • Feta or goat cheese

  • Avocado

  • Your choice of salsa

  • 1 can of black beans

Directions

  • Create a marinade by adding the juice from the orange and lime into a sealable bag, along with the minced up garlic, salt and pepper to taste, and a tablespoon of olive oil. Let marinate in the refrigerator for at least 30 minutes.

  • Once the steak is done marinating, grill it either on a grill, in a grill pan, or in a cast iron skillet, to your desired doneness. Once it’s done, let it sit on a cutting board for 2-3 minutes, then dice up.

  • Meanwhile, as the steak is cooking, heat up the corn tortillas one at a time in a skillet over medium-low heat. Set aside and keep warm.

  • Heat up the black beans in a small pan.

  • Put together your tacos by adding a scoop of black beans to a tortilla, then add the diced steak pieces. Top with cheese, salsa, and avocado slices.

Recipe for Week of Feb. 25, 2019 - Garlic Butter Chicken and Potatoes Skillet

This week’s recipe comes courtesy of EatWell101 - View the Recipe

Recipe for Week of Feb. 18, 2019 - Steak Salads

1. Create a salad by combining the following ingredients:

  • Romaine lettuce

  • Baby spinach

  • Shredded carrots

  • Diced tomatoes

  • Diced cucumbers

  • Red onions

  • Sweet peppers

  • Celery

  • Avocado

  • Corn

  • Sunflower seeds

2. Grill your favorite steak – I prefer a strip steak – to your desired done-ness

3. Add your salad mix to your bowl

4. Slice your streak into strips and place over the salad

5. Add some oil and vinegar or balsamic dressing over the top

Recipe for week of Feb. 11, 2019 - Herb and White Wine Marinated Chicken

  • This week’s recipe comes courtesy of Butcher Box - View the Recipe

  • ButcherBox (I love this company) is letting me give my friends 2 free filet mignons, free bacon, and $10 off their first box! This is an awesome deal - but hurry, this offer won't be good for long. You're welcome! - Check out the offer.

Recipe for week of Feb. 4, 2019 - Baked Chicken Packets

Ingredients

  • Chicken breasts (3-4)

  • White onion

  • 1-2 Potatoes

  • 1 zucchini

  • 1-2 large carrots

  • Any other vegetables you prefer

  • Various seasonings

  • Butter

Preparation

  • Preheat an oven to 350 degrees

  • Trim the fat off the chicken breasts and place each breast in the middle of its own individual square piece of aluminum foil

  • Dice up the potato, carrots, zucchini, and any other vegetables you prefer and evenly distribute the vegetables around the chicken breasts

  • Dice or slice ¼ of an onion and place directly on top of the chicken breasts

  • Season chicken and veggies with just a bit of salt, pepper, garlic powder, onion powder and oregano

  • Add a tablespoon of butter on top of each chicken breast

  • Fold up the ends of each foil square so that it creates a sealed packet, and place the packets on a cookie sheet

  • Place in the oven and bake for 1 hour

  • Remove the chicken and veggies from the foil pouch onto a plate, or, place the packet on a plate, open it up, and eat your meal right out of the packet

  • Serve with a fresh fruit like a diced pineapple and/or a salad

Recipe for Week of Jan. 28, 2019 - Slow Cooker Hawaiian Pineapple Chicken

  • This week’s recipe comes courtesy of CleanFoodCrush.com - View the Recipe.

Recipe for Week of Jan. 21, 2019 — Chicken Parmesan

Ingredients

  • Chicken breasts (I usually make 3-4)

  • Extra virgin olive oil

  • Salt, pepper, and various Italian spices (i.e. basil, thyme, rosemary, oregano)

  • 1 jar of marinara sauce (I really like Muir Glen organic roasted garlic)

  • Spaghetti pasta (I use an organic gluten free pasta)

  • 1/2 cup of shredded mozzarella cheese (optional)

Preparation

  • Preheat oven to 425 degrees.

  • Trim any fat off the chicken breasts and brush both sides lightly with the olive oil. Season both sides of the chicken with the salt, pepper, and various Italian seasonings.

  • Heat an oven-safe skillet with an additional teaspoon of oil, and place the chicken in the skillet. Sauté both sides of the chicken until they are light brown, then remove from the heat.

  • Pour the entire jar of marinara sauce over the top of the chicken breasts, then sprinkle the mozzarella cheese over the top. For a lower-fat option, don’t use any cheese.

  • Place the skillet with the chicken in the oven for 15-20 minutes until chicken is cooked through and cheese is slightly browned on top.

  • Meanwhile, cook the pasta as directed.

  • Serve the chicken over the pasta (for a low-carb option, use zoodles) and spoon a bit more marinara sauce over the top from the skillet. I like to eat this meal with some steamed broccoli and a salad with balsamic dressing.