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.
Cauliflower pizza crust
Tomato sauce (Don’t use a prepared/canned pizza sauce)
Green pepper, diced
Red onion, minced
Other fresh toppings as you desire: mushrooms, black olives, spinach, etc.
Oregano as desired
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
ButcherBox (I love this company) is letting me give my friends free ground beef for life! Sign up for a ButcherBox membership and get 2 pounds of ground beef for free with every shipment. I’ve started using ButcherBox for all of my meat, and the quality is out of this world - Check out the offer.
Recipe for Week of March 4, 2019 - Steak Tacos
Your choice of steak (I prefer strip steak)
2 garlic cloves
Salt and pepper
Feta or goat cheese
Your choice of salsa
1 can of black beans
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:
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
Chicken breasts (3-4)
1-2 large carrots
Any other vegetables you prefer
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
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)
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.