JenC's FAT IS PHAT breakfast

This is my breakfast most of the week. 

1/2 link of sausage ( any ) 

1/4 package of turkey meat

3-4 eggs

lots of pre-cut veggies, or left over veggies from dinner the night before

2 slices of Applegate Farms Sunday Bacon

BAM!  A great thing about this breakfast is I make two at a time. So when I  coach early on M/W/F I can grab and go, eat it after class or in the car.  Always cook for those imaginary four roommates that you live with and you will never go hungry. 

A New Spin on Salmon

Confession-- I haven't made this yet, but it looks SO good I had to go ahead and share it before I try it.  I hope it tastes as good as it looks!

Ingredients:

• Coconut Oil
• 1 lb salmon (wild caught)
• 2 tbs pecans
• 2 tsp rosemary
• sea salt

Directions:

Preheat the oven to 350 degrees.  Add a bit of coconut oil to a baking pan, coat well.  Lay the salmon in the pan skin side down.

Chop the pecans.  Sprinkle the pecans, rosemary, and sea salt over your fish, then bake for 12-15 minutes.  Make sure it flakes easily with a fork; be sure to check the middle portion of the salmon.

Enjoy!!  Simple, easy, yet creative and appealing.  My kind of recipe for sure.

--Crystal Nelson

Yum Yum for my Tum Tum!

Nothing difficult here peeps! We like to keep it simple but tasty at the Kepler house.

You will need:
1 spaghetti squash
1 lb grass fed beef
1 lb local organic ground pork
1 jar organic marinara sauce
Fresh basil from the garden
Salt and pepper to taste

Bake spaghetti squash at 350 for 50 min
In pan cook beef and pork together completely then
pour in marinara sauce

Take spaghetti squash out and let cool, scrape out the inside onto plate, 3 + tablespoons of sauce placed right in center of squash! Bam! Yum, yum for your tum tum!

K.I.S.S - bagged lunch by LBT

So, I am not the best chef in the world and this surely stems from the fact that I could probably eat the same thing (more or less) everyday.
When it comes to my recipes there is one word that sums it up:
K.I.S.S. (Keep It Simple, Stupid)
With that in mind, today I've got a recipe for a quick and easy Paleo bagged lunch.
I often hear that snacks and bagged lunches are the hardest part of the transition when you're transitioning to a more Paleo lifestyle.

My K.I.S.S. bagged lunch/snack includes:

Main Ingredients:

• 1 packet of Organic Sweet Potato baby food (yes, baby food)
• 1/4 cup raw almonds
• 1 packet of StarKist white meat tuna
• 1 bell pepper stuffed with Chicken Salad

Dressing:

• Lululemon Bag - unless you have a "real" lunch bag!

How To Make It:

• You can find a variety of organic, quality baby food options at Central Market or Whole Foods. They are a great post WOD snack and taste surprisingly good
• Chicken Salad: makes enough for 4 stuffed peppers

Mix the following together and fill a fresh uncooked bell pepper:

1. 2 large cooked and diced chicken breast
2. 1 tbsp lemon juice
3. 1 mashed avocado
4. Dash of sea salt and pepper
5. 1/2 diced green apple
6. 1-2 chopped celery sticks
7. 1/2 cup slivered almonds

Enjoy!

Green Chili Turkey Burgers- By Coach Alex

I made these a while back but revisited them last night and I am glad I did.  Simple and quick just the way I like to cook.  Add some avocado for some added flavor as well as fat (turkey is a lean meat so you are getting very little fat unless you add).

 

I ate it way to fast and totally forgot to take a picture so the pic above, sorry to disappoint, are not my burgers.  Mine were not that pretty, but they were darn good!

2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt

1. In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
2. Form into burgers and grill
3. Serve

Side Dish: Almond Glazed Brussel Sprouts by Jess

Brussel Sprouts are one of my favorite veggies and almond butter is up there on my list of favorties as well so these two are a match made in heaven. Sounds weird but Almond Butter Glazed Brussel Sprouts are DE-LI-CIOUS and nutritious!! Enjoy these with your lean protein source of choice!

INGREDIENTS:
1 lb. brussels sprouts
2 tbsp smooth unsalted almond butter
2 tsp soy sauce (trivial amount)
2 tsp raw organic honey
2 tsp fresh lemon juice
1 tsp cayenne pepper
1 tsp coconut oil
1 clove garlic

INSTRUCTIONS:
- Trim about ¼ inch from bottom of each sprout.
- Separate and remove loose outer leaves of each sprout.
- Place leaves into a bowl and set aside.
- Slice each sprout in half.
- In a separate small bowl, whisk together almond butter, 1 ½ tbsp water, soy sauce, honey, lemon juice and cayenne. Set aside.
- Heat oil in a medium nonstick sauté pan over medium- high heat.
- Add garlic and halved sprout centers and sear for about 1 minute.
- Add leaves and sauté until light golden brown and wilted, about 4-6 minutes.
- Add about 2 tbsp water to pan and stir once.
- Reduce heat to medium, pour in almond butter mixture and stir until sprouts are coated.
- Cook for about 30-60 seconds longer, until sauce has thickened slightly.
- Remove from heat and serve immediately.

Turkey Kebabs

I told y'all I LOVE this book! I'm determine to make almost everything in it.


Turkey Kebabs by Karen

Ingredients:
1.5lb Turkey Breast, de-boned, trimmed of most of the skin and cut into thin strips

1 garlic clove
1 tablespoon olive oil
1 egg
1/2 teaspoon cummin
1/2 teaspoon salg
1/4 teaspoon cinnamon
1/4 teaspoon or less cayenne pepper
2 tablsppos cup finely chopped parsley
1 tablseppon finely chopped mint

Serving: 6-8 kebabs

Instructions:

In a food processor, blend meat until ground. Add all remaining ingredients and pulse a few times until well belended. Lightly grease yourhands and form meat into balls that are longer and more oval in shape than regular meat balls. Drizzle the formed meatballs with oil and slide a skewer through them. Gently lift onto a hot grill and grill for 6-8 minutes a side.

*Personal note* These were yummy but I might try rolling them in some almond flour just to add a little bit of a "crunchy" outside.