Baked Omelette Breakfast

Baked Omelette Breakfast

This breakfast prep recipe not only packs a protein PUNCH but is also full of veggies, and makes mornings SO much easier. Once finished, this recipe can be divided, wrapped in parchment paper and frozen, so they are ready for a quick reheat on your busy weekday mornings. You can have the omelette heated up by itself or can make breakfast sandwiches by adding them to an English muffin; great for the kids to carry while running off to school!!
Course Breakfast
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10

Ingredients

  • 1-2 tbsp of Organic Grass-fed Butter
  • ½ Onion chopped
  • 1 Green Bell Pepper chopped
  • 1 medium head of Broccoli chopped
  • 2-3 cloves of Garlic minced
  • 1 – 1 ½ cup of cooked Chicken cubed
  • ½ cup of shreddedCheddar Cheese
  • ½ cup of Milk or Milk Substitute
  • 12 Free-range Organic Eggs
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F and line a 10-inch baking dish with parchment paper
  2. Add butter to a large skillet over medium heat; cook garlic, onion, bell peppers, and broccoli until softened, about 5 minutes
  3. In a large bowl, beat all eggs and milk together. Can use whisk or hand mixer
  4. Stir in cheese, vegetable mixture and cubed chicken; season with salt and pepper to taste
  5. Pour mixture into prepared dish
  6. Bake until eggs are golden brown and puffy and solid in the middle; about 35-40 minutes.
  7. Time will vary depending on oven, I have had this recipe take as long as an hour to bake through

Recipe Notes

Serve on its own with chopped chives and avocado or on an English muffin for breakfast that moves with you! Serve fresh out of the oven to a crowd or freeze for easy breakfasts on the go. Good to freeze for 2-3 months. Wrap sectioned omelette in a damp paper towel, parchment paper and put into large Ziplock bag. To reheat, remove parchment paper, place in microwave with the paper towel on; reheat for about 60-90 seconds or until heated through. You can personalize the recipe with veggies and protein your family love. Some great substitutes are mushrooms, carrots, eggplant, spinach, green onion, asparagus, leeks, bacon, turkey, sausage, feta cheese, ham.

Farro and White Kidney with Zuccini, oven roasted tomatoes and caramelized Onions

Farro and White Kidney with Zuccini, oven roasted tomatoes and caramelized Onions

Course Dinner, Lunch
Servings 4

Ingredients

Oven Roasted Tomatoes

  • 3 tomatoes each cut into 8 wedges
  • salt & Pepper
  • Olive Oil

Farro and White Kidney Beans

  • 1 cup of Farro
  • 3 cups of vegetable stock
  • 1 can of white kidney beans drained and rinsed
  • salt & pepper
  • 1 to 2 Tbsps Olive oil

Carmelized Onion

  • 1 Large sweet onion sliced
  • Olive oil
  • salt & pepper

Instructions

Oven Roasted Tomatoes

  1. Heat oven to 300˚

  2. Hlace wedges on a baking sheet and drizzle with olive oil, season with salt and pepper

  3. Hook for approx. 1hr.

  4. Reserve juice and oil on pan for finish of dish

Farro and White Kidney Beans

  1. Place faro and stock into a small pot and bring to a boil. Reduce heat so that mixture is simmering for 20 minutes.

  2. In the last 5 minutes of cooking add the kidney beans to heat through with the liquid.

  3. Remove from heat and drain off any excess liquid

  4. Season with salt and pepper and a drizzle of olive oil

Carmelized Onion

  1. Saute onion in a sute pan with olive oil over low heat to carmelize the onion

Chicken Tenders With Avocado-Cilantro Dip

Chicken Tenders With Avocado-Cilantro Dip Recipe

Course Snack

Ingredients

  • 1 1 ⁄2 lbs chicken tenders cut in half lengthwise
  • 3 eggs
  • 3 tbsp homemade Sriracha sauce optional
  • 3 ⁄4 cups almond flour
  • 3 ⁄4 cups coconut flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 ⁄2 tsp onion powder
  • 1 ⁄2 tsp cayenne pepper
  • Sea salt and freshly ground black pepper to taste
  • 1 large avocado
  • 1 ⁄2 cup fresh cilantro packed
  • 1 green onion sliced
  • 1 garlic clove
  • Juice of 1 or 2 limes
  • Sea salt to taste

Instructions

  1. Preheat your oven to 425 F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the eggs and Sriracha sauce together in a small bowl until well incorporated.
  4. In a shallow bowl, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, salt and pepper.
  5. Dip the chicken into the egg mixture, then transfer to the flour mixture and coat well.
  6. Shake off any excess flour and arrange a single layer on the prepared baking sheet.
  7. Repeat with the remaining chicken tenders.
  8. Once all of the chicken tenders are on the baking sheet season with salt and place in the oven.
  9. Bake for 15 minutes, or until the chicken is cooked through, flipping the tenders once in-between.
  10. While the chicken is in the oven, place all of the ingredients for the dipping sauce into a food processor. Start with the juice of 1 lime.

  11. Blend until smooth and all ingredients are blended, stopping to scrape the sides with a spatula as needed.

  12. Taste and adjust with more lime juice if needed.

  13. Transfer to a bowl and store in the refrigerator until ready to serve.

  14. The dip will stay good stored in an airtight container in the refrigerator for up to 3 days.

Recipe Notes

Special thanks to http://paleoleap.com/ for the recipe!

Exploding Tuna, Broccoli and Cheddar Sweet Potato Skins

Exploding Tuna, Broccoli and Cheddar Sweet Potato Skins

Course Snack

Ingredients

  • 2 sweet potatoes about 700 g, scrubbed
  • 1-1/2 cups 375 mL broccoli florets
  • 2 cans each 170 g PC Wild Albacore Flaked White Tuna , drained
  • 1/4 cup 50 ml finely chopped celery
  • 3 tbsp 45 ml unsalted pumpkin seeds (pepitas) or sunflower seeds
  • 3 tbsp 45 ml PC Blue Menu Light Mayonnaise Type Dressing
  • 1 tbsp 15 ml Dijon mustard
  • 1/4 tsp 1 ml freshly ground black pepper
  • 2/3 cup 150 ml PC Blue Menu Light Triple Cheddar Shredded Cheese

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheet with foil.
  2. Prick sweet potatoes with a fork. Spray with cooking spray to coat. Place on prepared baking sheet. Bake in centre of oven for 1 hour or until tender.
  3. Meanwhile, in small saucepan of boiling water, cook broccoli for 2 minutes or until tender-crisp. Drain. Transfer to bowl. Stir in tuna, celery, pumpkin seeds, mayonnaise, mustard and pepper. Stir in ½ cup (125 mL) of the cheese.
  4. Halve sweet potatoes lengthwise and return to baking sheet, cut side up. Spoon tuna mixture over each potato half; sprinkle with remaining cheese. Return to oven. Bake for 10 minutes more or until cheese is bubbly.

Recipe Notes

Thanks to http://www.presidentschoice.ca/ for the recipe.

Salmon Mango Bango

Salmon Mango Bango

The exotic, tropical tang of the fruit and the richness of the wild salmon work wonderfully together. The 'bango' comes from the spicy sweet pepper jam I use to bind the fresh mango relish."

Course Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2
Calories 307 kcal

Ingredients

  • 1 Mango - peeled, seeded and diced
  • 2 Salmon fillets, skin removed
  • 2 tbsp Lime Juice
  • Sea Salt to taste
  • 2 tbsp red bell pepper and ancho chili pepper jam
  • 2 tbsp Vegetable Oil
  • 2 tbsp Chopped fresh cilantro

Instructions

  1. Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.

  2. Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke.

  3. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more.

  4. Transfer to a plate and top with chilled mango relish.

Recipe Notes

Per Serving: 307 calories; 11.6 g fat; 27 g carbohydrates; 25.1 g protein; 51 mg cholesterol; 211 mg sodium.

Thanks to AllRecipes.com for this plate of deliciousness.

WATCH the chef making this dish.

Recipe example

 

Farro and White Kidney with Zuccini, oven roasted tomatoes and caramelized Onions

Course Dinner, Lunch
Servings 4

Ingredients

Oven Roasted Tomatoes

  • 3 tomatoes each cut into 8 wedges
  • salt & Pepper
  • Olive Oil

Farro and White Kidney Beans

  • 1 cup of Farro
  • 3 cups of vegetable stock
  • 1 can of white kidney beans drained and rinsed
  • salt & pepper
  • 1 to 2 Tbsps Olive oil

Carmelized Onion

  • 1 Large sweet onion sliced
  • Olive oil
  • salt & pepper

Instructions

Oven Roasted Tomatoes

  1. Heat oven to 300˚

  2. Hlace wedges on a baking sheet and drizzle with olive oil, season with salt and pepper

  3. Hook for approx. 1hr.

  4. Reserve juice and oil on pan for finish of dish

Farro and White Kidney Beans

  1. Place faro and stock into a small pot and bring to a boil. Reduce heat so that mixture is simmering for 20 minutes.

  2. In the last 5 minutes of cooking add the kidney beans to heat through with the liquid.

  3. Remove from heat and drain off any excess liquid

  4. Season with salt and pepper and a drizzle of olive oil

Carmelized Onion

  1. Saute onion in a sute pan with olive oil over low heat to carmelize the onion

Chicken Tenders With Avocado-Cilantro Dip Recipe

Course Snack

Ingredients

  • 1 1 ⁄2 lbs chicken tenders cut in half lengthwise
  • 3 eggs
  • 3 tbsp homemade Sriracha sauce optional
  • 3 ⁄4 cups almond flour
  • 3 ⁄4 cups coconut flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 ⁄2 tsp onion powder
  • 1 ⁄2 tsp cayenne pepper
  • Sea salt and freshly ground black pepper to taste
  • 1 large avocado
  • 1 ⁄2 cup fresh cilantro packed
  • 1 green onion sliced
  • 1 garlic clove
  • Juice of 1 or 2 limes
  • Sea salt to taste

Instructions

  1. Preheat your oven to 425 F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the eggs and Sriracha sauce together in a small bowl until well incorporated.
  4. In a shallow bowl, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, salt and pepper.
  5. Dip the chicken into the egg mixture, then transfer to the flour mixture and coat well.
  6. Shake off any excess flour and arrange a single layer on the prepared baking sheet.
  7. Repeat with the remaining chicken tenders.
  8. Once all of the chicken tenders are on the baking sheet season with salt and place in the oven.
  9. Bake for 15 minutes, or until the chicken is cooked through, flipping the tenders once in-between.
  10. While the chicken is in the oven, place all of the ingredients for the dipping sauce into a food processor. Start with the juice of 1 lime.

  11. Blend until smooth and all ingredients are blended, stopping to scrape the sides with a spatula as needed.

  12. Taste and adjust with more lime juice if needed.

  13. Transfer to a bowl and store in the refrigerator until ready to serve.

  14. The dip will stay good stored in an airtight container in the refrigerator for up to 3 days.

Recipe Notes

Special thanks to http://paleoleap.com/ for the recipe!

Chicken Tenders With Avocado-Cilantro Dip Recipe

Course Snack

Ingredients

  • 1 1 ⁄2 lbs chicken tenders cut in half lengthwise
  • 3 eggs
  • 3 tbsp homemade Sriracha sauce optional
  • 3 ⁄4 cups almond flour
  • 3 ⁄4 cups coconut flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 ⁄2 tsp onion powder
  • 1 ⁄2 tsp cayenne pepper
  • Sea salt and freshly ground black pepper to taste
  • 1 large avocado
  • 1 ⁄2 cup fresh cilantro packed
  • 1 green onion sliced
  • 1 garlic clove
  • Juice of 1 or 2 limes
  • Sea salt to taste

Instructions

  1. Preheat your oven to 425 F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the eggs and Sriracha sauce together in a small bowl until well incorporated.
  4. In a shallow bowl, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, salt and pepper.
  5. Dip the chicken into the egg mixture, then transfer to the flour mixture and coat well.
  6. Shake off any excess flour and arrange a single layer on the prepared baking sheet.
  7. Repeat with the remaining chicken tenders.
  8. Once all of the chicken tenders are on the baking sheet season with salt and place in the oven.
  9. Bake for 15 minutes, or until the chicken is cooked through, flipping the tenders once in-between.
  10. While the chicken is in the oven, place all of the ingredients for the dipping sauce into a food processor. Start with the juice of 1 lime.

  11. Blend until smooth and all ingredients are blended, stopping to scrape the sides with a spatula as needed.

  12. Taste and adjust with more lime juice if needed.

  13. Transfer to a bowl and store in the refrigerator until ready to serve.

  14. The dip will stay good stored in an airtight container in the refrigerator for up to 3 days.

Recipe Notes

Special thanks to http://paleoleap.com/ for the recipe!

Salmon Mango Bango

The exotic, tropical tang of the fruit and the richness of the wild salmon work wonderfully together. The 'bango' comes from the spicy sweet pepper jam I use to bind the fresh mango relish."

Course Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2
Calories 307 kcal

Ingredients

  • 1 Mango - peeled, seeded and diced
  • 2 Salmon fillets, skin removed
  • 2 tbsp Lime Juice
  • Sea Salt to taste
  • 2 tbsp red bell pepper and ancho chili pepper jam
  • 2 tbsp Vegetable Oil
  • 2 tbsp Chopped fresh cilantro

Instructions

  1. Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.

  2. Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke.

  3. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more.

  4. Transfer to a plate and top with chilled mango relish.

Recipe Notes

Per Serving: 307 calories; 11.6 g fat; 27 g carbohydrates; 25.1 g protein; 51 mg cholesterol; 211 mg sodium.

Thanks to AllRecipes.com for this plate of deliciousness.

WATCH the chef making this dish.

Resistance Training for Acceleration

Sprinting has been described as consisting of a series of phases: an acceleration phase (typically the first 10 metres), a transition phase, and a maximum velocity phase.  For sports such as soccer, rugby, football and basketball, maximum velocity is not always attained, and repeated short sprints are more common.  Taking this into consideration, the ability to develop speed in as short a time as possible (acceleration) may be of high importance to many athletes.  It has been proposed that acceleration and maximum velocity are relatively separate and specific qualities.

An athlete’s ability to accelerate his or her body during sprinting is dependent on several factors.  These factors include technique and the force production capability of the body, in particular the leg muscles.  It has been shown that the technical aspects may have less importance for the acceleration phase of performance than for a typical sprinting event.  For example, in many sports the athletes have to accelerate from a lying or crouching position, from landing on 1 leg and pivoting, from catching a ball, and so on.  Therefore, the force capability of the muscle may be more important in improving acceleration of the athlete.  This point was supported by R. Mann in his publication titled “The Elite Athletes Project: Sprints and Hurdles.” which stated that the ability to perform well in sprints over short distances is dependent on the ability to produce large amounts of force at crucial times.

A variety of methods are used to enhance force output.  These methods include resistance training, plyometric training, and assisted and resisted sprinting techniques.  For this article we will focus on resisted sprinting which involves athletes sprinting with added load.  This load can come in different forms: weighted vests, sled-sprints, uphill sprinting and limb loading.  More specifically, this article will focus on the towing of weighted devices such as sleds which is the most common method of providing towing resistance for the enhancement of sprinting.

It has been shown that the use of towing as a form of resistance may increase the load on the athlete’s torso and therefore require more stabilization.  This training stimulus may increase pelvic stabilization, leading to a positive effect on sprint performance.  Increased torso loads also cause an increased upper-body lean and increased thigh angle at both the beginning and the end of the stance phase.  This increased thigh angle reflects the increased need for force production during the prolonged stance phase.

It is important to note that sprinting speed should not be decreased by more than 10% when adding resistance; adding too much resistance may alter running kinematics in ways that are not desirable.  It is also maintained that sled-sprinting should not be employed when the desired training effect is neural (i.e. maximal velocity).  Sled-sprinting is an effective method for a metabolic training effect (i.e. acceleration).  Due to evidence that only the first 10 metres of a sprint have been designated as the acceleration phase, it is suggested that sled-sprints should be performed for distances no longer than 10 metres.

S.S.T. holds that a well implemented speed program should include a variety of methods to achieve desirable results (i.e. resisted sprints, assisted sprints, unassisted sprints and resistance training).  Also, methods such as resisted and assisted sprints should be used sparingly, such as in the final or next-to-final block of an athlete’s periodized program.

To find out more information regarding SST’s upcoming Lightning camp please visit our website at www.sstcanada.com

 

SST Q&A- Short Hockey Stride

Question:  My 14 year old son is a good hockey player, but as he is getting older, his skating strides are becoming short.  Why would this be? And how can he improve his stride?

Answer: This is a good question.  I have been around the rinks for about 20 years now, and that is something I notice a lot of in young hockey players. A short skating stride can come from a number of things.

First thing, take notes:  What is the position of his upper body? Which way does he shoot?  What does he do for warm up?

For Example:

If his upper body is bent over = tight hip flexors

If he shoots left = Tight right Hip (must be balanced) (and vice versa for a right shooter)

Warm up is Crucial for effective stride length so make sure you are including an effective dynamic warm-up before you get on the ice.

 

If you are still having issues with stride length look to tackle to following through myofacial release,  proper stretching, and off-ice training:

  • Tight Hip Flexors– Comes from too much skating, riding the bicycle (amazes me how many pros I see still riding the bike after games!), not enough stretching, computers and TV etc. Look for warm-up exercises that extends the hip and lengthens the leg.

 

  • Tight Hamstrings: same as above.

 

  • Weak Glute Muscles: Glute Med, Glute Max, Piriformis  muscles which extend and abduct the hip.  These muscles are neglected off the ice.  If these muscles are not strong, power can not be generated to get a full stride. Weak glutes often cause the common hockey groin injury as a direct result of the groin being overworked.

 

  • Tight IT Band – Abducts the hip. Tightness in the IT band causes knee tracking problems causing Patella Femoral syndrome. Use myofacial release to help reduce tightness.

 

  • Tight/Weak Adductors: Commonly neglected.  Athletes tend to stretch this muscle a lot, however neglect to strengthen them.  This affects the recovery phase of the skating stride. Due to the imbalances of the Glutes the groin is an overworked muscle.

 

  • Upper Body Posture: Tight anterior muscles can affect the stride length as well. When a player strides, the opposite arm cocks back as well.  Being tight can cause the leg not to extend to its full potential.  Most hockey players are tight in the Anterior Upper Body (chest region).

 

  • Weak Core Muscles: Especially Back Extensors.  Weak low back causes a hunched position which decreases stride length.  SST has found that strengthening the Lower Back will increase stride length.

 

These weak areas can be improved by:

  1. Stretching the hip flexors and hamstrings, strengthening the glute muscles, strengthening the adductor muscles.
  2. A mixture of dynamic stretching, static stretching, foam roll self myofacial release.
  3. A proper warm up before training, practice and games is also very important.

 

EXERCISES PERFORMED AT SST

Split Squats, Lunges, Walking Lunges and other forms of Lunges, Glute Ham Raise, Reverse Hyper Extension, Deadlifts and all variations,  Resisted Hip Adduction, Y,T,W,L Shoulder Circuit, Back Extension and a variety of speed, agility, quickness and power exercises.

A player with a long fluent skating stride will be more effective and efficient during a game.  He/she will not use as much energy, will be stronger on his/her feet, and will be less likely to become injured.

To recap:  Stretch hip flexors, IT band and chest muscles.  Strengthen glutes, adductors, back extensors and upper back.  SST recommends doing this 3 x a week and watching the difference in your stride and your game.

 

For more great articles and videos please visit www.sstcanada.com

 

 

Baked Omelette Breakfast Prep

Everyone know that breakfast is the MOST important meal of the day, and yet we still struggle to find time to get good nutritious food into our bodies before we head out the door for our day

This breakfast prep recipe not only packs a protein PUNCH but is also full of veggies, and makes mornings SO much easier. Once finished, this recipe can be divided, wrapped in parchment paper and frozen, so they are ready for a quick reheat on your busy weekday mornings. You can have the omelette heated up by itself or can make breakfast sandwiches by adding them to an English muffin; great for the kids to carry while running off to school!!

Prep Time: 10-15 minutes

Cook Time: 30-40 minutes

Total Time: 40-55 minutes

Servings: 10

Ingredients:

  • 1-2 tbsp of Organic Grass-fed Butter
  • ½ Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 1 medium head of Broccoli, chopped
  • 2-3 cloves of Garlic, minced
  • 1 – 1 ½ cup of cooked Chicken, cubed
  • ½  cup of shreddedCheddar Cheese
  • ½ cup of Milk or Milk Substitute
  • 12 Free-range Organic Eggs
  • Salt and pepper to taste

 

Directions:

  1. Preheat oven to 400 degrees F and line a 10-inch baking dish with parchment paper
  2. Add butter to a large skillet over medium heat; cook garlic, onion, bell peppers, and broccoli until softened, about 5 minutes
  3. In a large bowl, beat all eggs and milk together. Can use whisk or hand mixer
  4. Stir in cheese, vegetable mixture and cubed chicken; season with salt and pepper to taste
  5. Pour mixture into prepared dish
  6. Bake until eggs are golden brown and puffy and solid in the middle; about 35-40 minutes.
    • Time will vary depending on oven, I have had this recipe take as long as an hour to bake through

Serve on its own with chopped chives and avocado or on an English muffin for breakfast that moves with you!

Serve fresh out of the oven to a crowd or freeze for easy breakfasts on the go. Good to freeze for 2-3 months. Wrap sectioned omelette in a damp paper towel, parchment paper and put into large Ziplock bag. To reheat, remove parchment paper, place in microwave with the paper towel on; reheat for about 60-90 seconds or until heated through.

You can personalize the recipe with veggies and protein your family love. Some great substitutes are mushrooms, carrots, eggplant, spinach, green onion, asparagus, leeks, bacon, turkey, sausage, feta cheese, ham.

Try is out yourself and tell us how it went!

March Athlete Spotlight – Luke Mellon

This month’s Athlete Spotlight is about Soccer player, Luke Mellon.

Luke is a forward with Fortuna Düsseldorf Football Club in Germany. Luke started training at SST as a kid and has returned to Canada in his off-season to prepare for his upcoming season .Check out the video below to see what brought him to SST and how it has made a difference in his athletic career!