Sunday, September 25, 2011
Thursday, September 15, 2011
Thursday, August 18, 2011
Jen's Pineapple Glaze Chicken
In a mixer blend:
one drop honey
Mix and pour all over chicken
Cook and eat!
Monday, July 11, 2011
1. Wash throughly
2. Drizzle olive oil, then salt and pepper on the gills.
3. On a medium hot pan sauté in olive oil and cover with a pan. It should get pretty hot!
It will start to shrink a bit after a couple of minutes. When you see that turn the fire off and let it sit with the lid on it and soak up the oil. For extra goodness, add 5 drops of worcestershire sauce.
Monday, June 20, 2011
There is outside patio seating, which is perfect for the SunGoddess in me, and then indoors for anyone who prefers to stay cool from the TX heat.
I ordered the De Salmon Torta with my own substitutions. I did without the bread and instead had the salmon and 2 poached eggs over a bed of spinach with shredded red onion and jicama. I put the garlic-caper cream cheese on the side and ate some of it with my meal. The guacamole was awesome, and I definitely enjoyed their variety of salsa with chips.
Holler! Coach Showout Megan Parsons
Monday, June 13, 2011
Holler! Coach Showout Megan Parsons
Tuesday, June 7, 2011
3 cod fillets
1 lg. fennel bulb, sliced
2/3 cup coconut milk
1 cup chicken stock
1/4 cup sun-dried tomatoes
2 garlic cloves, minced
1T grainy mustard
salt/pepper to taste
4 slices nitrate free Applewood smoked bacon, cut into 1/2 pieces
1. Heat a large skillet over a medium heat and cook the bacon pieces until it starts to crisp-up.
2. Remove the bacon from the skillet and set aside.
3. Add the fennel wedges to the hot skillet with the rendered bacon fat.
4. Season with sea salt and freshly ground black pepper to taste and cook for about 7 minutes, until slightly browned, while stirring occasionally.
5. Stir in the chicken stock, coconut milk, garlic and sun-dried tomatoes and simmer, partially covered, for about 20 minutes. Stir occasionally.
6. In the mean time, season the fish to taste with salt and pepper, heat a pan over a medium-high heat and cook the fish in the remaining cooking fat until just cooked through.
7. Add back the bacon pieces to the cooked fennel as well as the mustard and serve on top of the cooked cod.
Delicious and only takes about 35 minutes!
Wednesday, June 1, 2011
Cut a thin Applegate farms bacon in two. Wrap it around a date. ( i cut the seed out easily). Cook in the oven at 400 for 15.
For extra..dip in almond butter and eat. AMAZING. Its small and filling.
Wednesday, May 11, 2011
Now a days- Crossfit Jen eats the T-Rex omelet, no cheese, salsa, avocado, with a little banana on the side along with bacon. Times have changed but the food hasn't. Its still great and they make it any way you want!
Tuesday, May 10, 2011
- all meat is grass fed
- family owned
- no protein is served with dairy products all over it
- vegetables can come steamed with no butter- if you ask
- sweet potato fries
- awesome wine by the bottle list
- incredible HUGE spinach salad- and with all spinach, no white crap lettuce- comes with big fresh bacon and topped off with a bacon dressing
- parking- few and far between
- wines are not that great on the glass list. ( personal taste )
- Appetizers are hard because a lot is fried or has mystery sauces.
Friday, April 15, 2011
Trying to keep on top of your glycogen stores for that second workout of the day? Eating real food in place of a prepackaged product will keep you on top of your game. serves 1
Monday, April 11, 2011
Posted by: Jess Clark
1 5 pound pork shoulder, ideally bone-in
1 teaspoon each cumin and fennel seeds
1 large onion, quartered
5 cloves of garlic, peeled
3-5 jalapenos, stems removed but left whole
1 bunch cilantro
Garnish: diced avocado, sliced radish, lime wedges
Preheat oven to 325. In a Dutch oven, heat a couple tablespoons of oil over high heat. Pat the pork dry and season all over with salt, pepper, cumin, and fennel. Brown on all sides until golden, about 3-4 minutes per side. Leave the pork in the pan, fat side up. Scatter tomatillos, onion, garlic, and jalapenos around the sides, and toss them around so they get some pork fat on them. Squeeze two limes over the whole thing. Cover and pop in the oven for 2-3 hours, until the meat is ultra-tender and falls apart when you poke it with tongs. Take the meat out and put it on a plate. Grab the cilantro leaves in one hand and the stems in the other and twist to separate. Add the leaves to the pot and discard the stems.
Using a blender, blend the vegetables very carefully in batches, only filling the carafe 1/3 full and holding the blender lid down with a pot mitt or kitchen towel. Season with salt and bring to a simmer. Thin with water if desired, but the texture should be about right. Shred the pork and return it to the pot; let it heat through.
Serve with diced avocado, sliced radishes, and lime wedges on the side. Yum!
Wednesday, April 6, 2011
FOCUS: Just like the saying for Lay's potato chips-- You can't eat just one. You've been warned.
2 cups almond flour
2TB olive oil
1ts baking soda
1-2TB oregano (I used 2TB)
Mix all ingredients together with wet hands. Flatten dough on thin baking sheet lined with parchment paper. Use knife or pizza cutter to slice into squares if you want them to look nice. I just broke mine up into small pieces after they were baked. Bake at 350 for 15 minutes or until brown.
Monday, April 4, 2011
Saturday, April 2, 2011
Friday, April 1, 2011
Heat oil in a cast iron skillet over medium flam. Beat eggs in a small bowl with a wire whisk. Pour into skillet and cook for 2 mins, lifting up edges with a plastic spatula every thirty seconds. Add tomato, scallions, basil, and cooked turkey. Fold over, cover and cook for 2 ins. Cut in half and slide onto 2 plates. Season with pepper to taste.
Thursday, March 31, 2011
Wednesday, March 30, 2011
Tuesday, March 29, 2011
- Cut the acorn squash in half- scoop out loose pieces and seeds
- wrap in foil- nothing on it
- cook for 45 min at 400- or until soft
- the last five minutes its in the oven scoop a big spoonful of coconut butter in the middle. Turn the oven off and let it sit
Sunday, March 20, 2011
3 tablespoons coconut oil
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
Melt 3 tablespoons coconut oil in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 mins. Add vinegar. Stir until brown and glazed, about 3 mins.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 mins. Add 1 cup water. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 mins. Add shallots; season with salt and pepper. Yield 8 servings.
Posted By: Jess Clark
Wednesday, March 16, 2011
I bought a whole chicken fryer from whole foods. I threw it in the pot with olive oil, random spices, and one half an onion.
Went to a meeting, got a massage, got home and it was DONE! 3.6 hours on low heat and it was the best chicken I have had in a while.
Tuesday, March 8, 2011
1 cup of butternut squash
2 tsp coconut flour
Salt & pepper
Directions: I peeled the butternut squash with a potato peeler. Sliced it in pieces small enough to fit in a food processor and used the shredding part of the food processor to thinly slice the butternut squash. DO NOT food process or it is one big mush. You will have plenty left over to use throughout the week for other meals. Mix all ingredients together. Pour in a skillet greased with coconut oil or ghee and BAM-- yummy pancakes. I paired mine with bacon or chicken sausage.
Thursday, March 3, 2011
Ingredients: (serves 2-4)
-2 Flatiron top-blade or top loin strip steaks
-1/2 tsp. powdered or granulated garlic
-1/2 tsp. chipotle chili powder (I used cracked red pepper flakes)
-1/2 tsp. sea salt
-1 sprig fresh rosemary, finely chopped
-1 tsp. olive oil
Autumn Greens Ingredients:
-1 Tbsp. fresh lemon juice
-1/2 Tbsp. honey (optional)
-1/2 Tbsp. balsamic vinegar
-2 Tbsp. extra virgin olive oil
-1/2 Tbsp. fresh thyme leaves
-1/2 small shallot, finely chopped
-1/2 Tbsp. chopped fresh italian parsley
-8-10 ounces prewashed baby greens mix
-2 pink lady apples, cut into 1/2 in. cubes
-4 oz. walnut pieces
Saturday, February 26, 2011
Thursday, February 24, 2011
Wednesday, February 16, 2011
Last week my I AM CROSSFIT team and I got together for a little motivation and recipe swapping. I brought two new dishes. The cinnamon cabbage I have to give Susan credit for - it was DELICIOUS!
3-4 Salmon Filet
3 Garlic Cloves
1/2 Gluten Free Redbridge Beer OR you could use a white wine
PreHeat Oven to 300
Boil about 3-4 cups of water.
Place the water in a pan on the bottom of the oven.
Place salmon on a foil covered baking sheet and place on the top rack of the oven
Cook for 10-20 min or until salmond is flakey and changes color
On the stove top put 1tbs of olive oil on med-high heat
Cook mushrooms for 2-3 min or until they start to soften
Add salt and pepper and chopped garlic cloves.
Turn to med heat and simmer adding beer/wine and stiring for 2-3 min.
Remove Salmon and spoon mushroom sauce over fish.
1 head of red cabbage - chop!
Ginger - fresh or dried
Put 1/2 -1 cup of water in suace pan on med-high heat
add chopped cabbage and cover for -3-5 minutes - stir occasionally
add chopped/dried ginger. I used about "one finger" of fresh ginger - really just use according to taste add 1ish tsp of cinnimon and stir
Cover - turn down to med heat and let cook/steam until cabbage is soft
Wednesday, February 9, 2011
•2-3 lbs Chuck Beef, Grass Fed (if you can get that)
•2 large carrots, peeled and sliced into1/3 inch rounds
•5 Med Parsnips, peeled, sliced into 1/3 inch rounds
•3 Med Turnips, peeled and cubed
•6 cloves garlic , crushed and coarsely chopped
•3 Med onions, coarsely chopped
•1/2 Cup red wine
Cut the chuck roast into 1 1/2 inch cubes, trim away any large areas of fat and bones. [The chuck cut of beef is from the shoulder.
In a large cast iron skillet brown the pieces, remove and set aside on a large plate. Add oil, and saute onions until they begin to brown, add garlic and saute for another 2-3 min.
Deglaze with red wine: scrub the bottom with wooden spatula to dissolve the tasty brown bits.
Place bones on the bottom of the crock pot.
Bring liquid to a boil and simmer on low] Transfer the contents of the skillet to the crock pot.
Place meat on top.
Cook on high for 3 hours. remove bones, add root vegetables and mix well to distribute vegetables evenly.
Cook on low for another hour. Drain liquid out of the crock pot and separate the fat out.
Thursday, February 3, 2011
In case you didn't know, I was a cereal FREAK before Paleo. Travis Holley made this the other day and it is pretty darn delicious if you ask me! AND simple.... so I stole the recipe. :)
Coconut Milk Unsweetened
Mix in bowl and eat. I told you it was easy ;)
Wednesday, February 2, 2011
|Picture straight up taken from the Primal Blueprint Cookbook|
Saturday, January 29, 2011
1 cup almond flour
1 egg white
1 pinch salt(that's it!)
Preheat the oven to 325 degrees.
In a bowl, mix together the almond flour, egg white, and salt until it forms a paste.
Line a cookie sheet with parchment paper. Make sure you use parchment paper, because if you don't you'll end up chipping your crackers out of the pan. Place the dough in the middle and top with another piece of parchment paper. Using a rolling pin (or any other cylindrical instrument), roll out the dough as thin as you can get it. Try to make it take up the whole cookie sheet if you can. Super thin. I mean it!
Peel off the top layer of paper and score the dough with a knife into whatever size crackers you want. Bake in the 325 oven for 10 minutes and then check on the crackers. You are looking for them to color ever so slightly. A little color means crispy, but a lot of color means burned nut taste, which is no good. If the edges have started to color nicely, remove them to a plate and put the remaining crackers back in the oven. Keep doing this, checking every 5 minutes and removing the golden crackers, until finally they are all baked to perfection.
Cool completely and store in an airtight container.
You can make many variations on thee crackers by adding in different seasonings to the dough base. Go nuts! (hur hur)
Wednesday, January 26, 2011
Beets are one of those veggies that looked yummy - sounded like a good idea - tasted great when I got them prepared elsewhere but.....I didn't really know to cook them.
Like with many veggies you can steam, roast, saute, etc. However this is my favorite way to prepare them.
Sweet Baked Beets:
- Preheat oven to 375 degrees
- Peel and cut beets into thin slices or 1 inch cubes - Save the greens you can cook them too!!
- Place in oven save dish with a drizzle of olive oil and a touch of salt and pepper
- Bake for 40-50 minutes. I usually check them at least once to "stir" them but that's probably just because I am anxious to have them :)
Sunday, January 23, 2011
one sweet potato
Preheat oven to 400
Cut the sweet potato into small slices
Cut Ends off brussels sprouts
coat bottom of pan with coconut oil
place sweet ptoatos and brussels sprouts in to pan and mix around in oil
add salt and pepper to taste and last but not least add a little cayenne pepper for that extra kick
Cook until sprouts are browned on outside
The sweet potato adds just the right amount of sweetness and now you have the perfect dish!
Saturday, January 22, 2011
2 tbsp agave nectar
1 tbsp cinnamon
1 tbsp grapeseed oil
1.To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
2.Set mixture aside
1 cup blanched almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp celtic sea salt
¼ cup grapeseed oil
¼ cup agave nectar
1 tbsp vanilla extract
1.Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2.In a large bowl blend together oil, agave, eggs and vanilla
3.Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
4.Spoon topping onto muffins
5.Bake muffins for 8-12 minutes at 350°
6.Cool muffins for 2 hours
Makes 9 muffins
Thursday, January 20, 2011
The Gravlax and Latkes dish at The Steeping Room was Fried Latkes (potatoes basically) topped with a dollop of sour cream which was topped with tea cured salmon and, finally, topped with a berry concoction. It was truly delightful with a little bit of crunch, saltiness, creaminess, and sweetness. However, I think this version could be KILLER!
Butternut Squash Latkes Topped with Smoked Salmon and Unsweetened Applesauce
Latkes (From Elana's Pantry)
4 cups butternut squash, peeled and grated
1 small onion, peeled and grated
3 eggs, whisked
grapeseed oil, for frying
- In a large bowl make latke batter by mixing together squash, onion and eggs
- Use your hands to form batter into 3 inch patties
- In a large skillet, heat oil
- Fry patties on each side over medium heat until golden brown and crispy
- Remove latkes from pan and place on a paper towel lined plate to drain excess oil
- Repeat Steps 2-4 until batter is used up
Wednesday, January 19, 2011
- Throw 2 cups assorted nuts(i used brazil, almonds, pecans, pumpkin seeds), 1/2 c finely ground unsweet coconut, 1/2 c flax meal, 1/2 c almond butter, and 8 dates all in food processor enough to grind it all up,
- Then add: 1 cup assorted dried fruit ( i used cherries, cranberries, mango, apple), coconut oil (melt 2 TB and add 1 TB unsweet cocoa), few squirts of agave nectar and grind til all spreadable
- Then spread in 8x8 dish and put in fridge for an hour.
- I then cut them up and freeze them individually.
WATCH OUT!! I blew out one food processor making these (it gets thick) so make sure you have a strong processor
Tuesday, January 18, 2011
Monday, January 17, 2011
2 acorn squash
2 apples, peeled, cored and chopped into ¼ inch pieces
½ cup dried cranberries
1 teaspoon cinnamon
2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)
1.Cut squash in half and with a spoon, remove pulp and seeds
2.In a large pyrex baking dish place squash cut-side down
3.Pour ¼-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness)
4.Place dish in oven and bake squash for 30 minutes at 350°
5.In a large bowl, combine apples, cranberries, cinnamon and grapeseed oil to make stuffing
6.Remove squash from the oven after 30 minutes
7.Turn halves over and stuff center of each squash half with apple mixture
8.Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender
Saturday, January 15, 2011
Friday, January 14, 2011
Friday, January 7, 2011
Chicken ( or any protein )
I heat up the chicken, and throw everything else together.
prep time: 5 minutes
eat time: 30 seconds
Thursday, January 6, 2011
1 lb Sweet or Spicy Italian Sausage
2 lbs ground grassfed beef
1 Onion, chopped
1 Bell Pepper, chopped (I used red)
1 Large Yellow Squash, chopped
6 Carrots, diced
6 cloves of garlic
1 14 oz can organic diced tomatoes with juice (check the label)
16 oz organic chicken broth
4 Tb Olive Oil
1-2 tsp cayenne pepper (optional)
4-5 Tb Chili Powder
2 Tb Dried Oregano
2 Tb Dried Basil
1 Tb Cumin
Saute veggies in olive oil for 1-2 minutes, then add meat and brown. Add all spices, tomatoes and broth and simmer for 35 minutes. Taste and add more seasoning if desired. Add sliced avocado and bon appetite!