Grilled chicken and pineapple skewers

Grilled chicken and pineapple skewers

The perfect combination of sweet and savory! and a great way to get in a little extra fruit.

Ingredients
  

  • 1/2 cup tamari gluten free soy sauce or regular soy sauce is fine
  • 1/2 cup 100 percent pineapple juice Trader Joe’s
  • 1/2 cup brown sugar
  • 2 cloves garlic chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 chicken thighs trimmed of fat cut into 1 inch pieces
  • 1 pineapple thinly sliced
  • cilantro for garnish

Instructions
 

  • Trim the chicken thighs of all fat and cut into one inch pieces.
  • Whisk together first six ingredients until sugar is dissolved.
  • Preheat grill.
  • Put chicken into a plastic bag and top with marinade. Place in the refrigerator overnight or for at least one hour.
  • Thread chicken on skewers alternately with thinly sliced pieces of pineapple. Discard marinade.
  • Place on a hot grill for about 6-8 minutes on the first side. Flip over and cook until done or until an instant read thermometer reaches 175 degrees about 6 – 8 more minutes. Watch closely.

Notes

Nutrition
Calories: 511kcal | Carbohydrates: 33g | Protein: 30g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 166mg | Sodium: 2049mg | Potassium: 483mg | Sugar: 30g | Vitamin A: 130IU | Vitamin C: 3.4mg | Calcium: 49mg | Iron: 2.1mg

Versatile overnight oats!

Overnight oatmeal

One of the best things about overnight oats is how easy they are to customize! Whether you need them to be vegan, gluten-free, or lower in sugar, the swaps are simple and require no extra effort.

Ingredients
  

  • cup Plain Greek Yogurt
  • ½ cup Rolled Oats heaping
  • cup Unsweetened Almond Milk
  • 1 tablespoon Lemon Juice
  • ½ cup Blueberries fresh or frozen, see notes
  • 1 tablespoon Chia Seeds or ground flax meal
  • ½ teaspoon Vanilla Extract
  • add pinch Salt
  • 2 tablespoons Maple Syrup or honey

Instructions
 

  • Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a pint or half-liter jar with a tight-fitting lid.
  • Close and refrigerate for at least 4 hours, but preferably overnight, before eating.

Notes

If you go the frozen route, you will want to back off on the added milk just a touch—by about a tablespoon—since the fruit will release some liquid as it defrosts.

Traditional Ratatouille

Traditional ratatouille

Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.
This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.

Ingredients
  

  • 2 pounds Ripe Red Tomatoes 6 medium or 4 large
  • 1 Medium Eggplant 1 pound, diced into 1/2-inch cubes
  • 1 Orange large red, or yellow bell pepper, about 8 ounces, cut into 3/4-inch squares
  • 1 Medium-To-Large Zucchini about 8 ounces, diced into 1/2-inch cubes
  • 1 Large Yellow Squash about 8 ounces, diced into 1/2-inch cubes
  • 5 tablespoons Extra-Virgin Olive Oil divided, +1 teaspoon
  • ¾ teaspoon Fine Sea Salt divided, more to taste
  • 1 Medium Yellow Onion chopped
  • 4 cloves Garlic pressed or minced
  • ¼ cup Fresh Basil chopped
  • ¼ teaspoon Red Pepper Flakes more or less to taste
  • ¼ teaspoon Dried Oregano
  • to taste Black Pepper freshly ground

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
  • To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
  • On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
  • On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
  • Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
  • Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
  • Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
  • Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
  • Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
  • Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
  • Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.

Socca “Pizza” with Fresh Chickpea Pesto

Socca “Pizza” with Fresh Chickpea Pesto

Versatile chickpea flour (which happens to be gluten free) may not be as beloved as standard all-purpose—but we think that may be about to change. It's used to make socca, a Mediterranean chickpea pancake, which we top with a fresh chickpea pesto and goat cheese to turn it into a socca pizza. While it isn't a pizza in the technical sense, it still satisfies cravings for something doughy and cheesy.

Ingredients
  

  • For the Socca:
  • 1 cup chickpea flour
  • 1 teaspoon salt
  • ¾ cup water
  • 2 tablespoons olive oil
  • 1 garlic clove finely grated
  • Pinch cumin
  • Freshly ground black pepper to taste
  • For the Chickpea Pesto:
  • 8 ounces 4 cups whole fresh green chickpeas, shucked (1 cup)
  • Kosher salt to taste
  • ¼ cup olive oil
  • ¼ cup fresh chervil leaves
  • 2 tablespoons lemon juice
  • 1 tablespoon pistachios
  • 1 teaspoon lemon zest
  • 1 garlic clove roughly chopped
  • For Assembly:
  • 1 tablespoon olive oil plus more for drizzling
  • 2 ounces goat cheese crumbled (¼ cup)
  • 1 serrano chile thinly sliced
  • Chopped pistachios for garnish
  • Mâche rosettes for garnish
  • Chervil leaves for garnish
  • Flaky sea salt for garnish

Instructions
 

  • Make the socca: In a large bowl, whisk all the ingredients together until a smooth batter forms. Cover in plastic wrap and let sit for 1 hour.
  • Meanwhile, make the chickpea pesto: Bring a small pot of water to a boil and prepare an ice bath. Season the water with salt. Add the fresh chickpeas and cook until tender, 2 minutes. Using a slotted spoon, transfer the chickpeas to the ice bath. Once cool, drain the chickpeas and remove their thin shells around the green centers. Transfer the chickpeas to a small food processor with the remaining pesto ingredients. Pulse until a smooth paste comes together, then season with salt.
  • Assemble the socca pizza: Preheat the broiler with the rack 6 inches away from the heat source. In a 10-inch ovenproof, nonstick pan, heat the olive oil over medium-high heat. Pour the batter into the pan, swirling to cover the entire surface, then transfer the pan to the oven. Bake until the socca sets, 5 to 6 minutes.
  • Remove the pan from the oven. Spread the chickpea pesto over the socca and dot with the goat cheese. Return to the oven and broil until the cheese is slightly golden, 4 minutes more. Transfer the socca to a board and top with the sliced serrano, chopped pistachios, mâche and chervil. Drizzle with olive oil and garnish with flaky sea salt, then serve.

Two-step sausage and lentil salad!

Two step sausage and lentil salad

Ingredients
  

  • 1 pkt Garlic & Herb Beef Sausages
  • 2 x 400g cans brown lentils rinsed, drained
  • 250 g cooked baby beetroot cut into wedges
  • 1/2 cup Coles Marinated Danish Fetta drained reserving marinade
  • 60 g Spinach

Instructions
 

  • Heat a greased frying pan over medium-high heat. Cook the sausages, turning occasionally, for 8 mins or until cooked through. Halve diagonally.
  • Arrange the lentils, beetroot, fetta and spinach on a serving platter with the sausage. Drizzle with 1/4 cup (60ml) of the reserved marinade and season to serve.

Cottage Cheese and acorn squash toast!

Cottage cheese and acorn squash toast.

Farmer cheese is basically a very dry cottage cheese with most of the whey (liquid part) pressed out of it. Its texture is very similar to ricotta Farmer cheese is low-fat, has low levels of lactose (so those who have difficulty digesting dairy would most likely have no problem with it), has descent levels of protein, and is super mild and versatile. It’s most common usage is for fillings in Eastern European dishes such as blintzes, but here I’ve used it as a spread on toasted bread that you can top with a wide array of vegetables, fruit, seeds, etc.

Ingredients
  

  • 4 Slices Toasted rye bread Or any other bread
  • 100 g Farmers cheese or regular cottage cheese
  • 1 Acorn squash
  • 2 tbps Olive Oil
  • 1/4 tsp ground nutmeg
  • 1 tsp Pumpkin seeds
  • Salt and pepper to taste

Instructions
 

  • Toast bread of choice to desired color.
  • Spread a tsp cottage cheese over toast.
  • Acorn squash prep
  • Roast the squash on a baking sheet lined with parchment paper (easier cleanup) for about 20-25 minutes until the squash is soft. Let it cool and just peel off the skin with your fingers- it will come off very easily! Spread the farmer cheese on toasted bread (pumpernickel, whole grain, rye, sourdough).
  • Top with the slices of squash, and finish with salted pepitas (pumpkin seeds) to add some crunch, extra protein, omega-3 fats, and magnesium!

Notes

A faster option is to just add a drizzle of honey to the cheese. Eat this before or after a workout, for breakfast, or as a side with your favorite soup. Enjoy!
 

Protein Pancakes!!

Protein Pancakes!!

If you’re looking for the perfect thing to eat post-workout, then you must try my easy protein pancakes recipe. These contain 26g of protein per serving. Banana's and walnuts are my favorite toppers!

Ingredients
  

  • 1 Scoop Protein powder
  • 1 Banana
  • 1 tsp Baking Powder
  • 1 Egg
  • 80 ml Milk
  • Fruits to serve

Instructions
 

  • Add the Protein Powder, Banana, Baking Powder, Egg and Milk into a blender. Blitz to form a smooth batter.
  • Heat a drizzle of Oil in a non-stick frying pan over a low-medium heat on the stove.
  • Slowly pour the batter into the pan for each individual pancake. Leave to cook (usually for 1 minute) until bubbles form on the surface of the pancake.
  • Flip the pancake and cook for a further minute then remove from the pan.
  • Repeat the process to use up all the batter. Stack the pancakes then top them off with the Fruits. Enjoy!

Ginger-lime Salmon Quinoa bowl

Ginger-lime Salmon Quinoa bowl

Not only healthy, but satisfying. One master vinaigrette of ginger and lime flavors the whole dish, while pickled onions and marinated tomatoes add the perfect tang. Tender seared salmon and creamy avocado top it off for the perfect grain bowl.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 4 People

Ingredients
  

  • For the Pickled Onions:
  • 1/2 red onion thinly sliced
  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon minced garlic chives
  • 1 teaspoon lime zest
  • 2 garlic cloves finely grated
  • One 1-inch piece ginger peeled and finely grated
  • 1/2 jalapeño seeded and minced
  • Kosher salt to taste
  • For the Bowls:
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • 2 cups adult pea tendrils or baby spinach
  • Kosher salt to taste
  • 1 pound salmon cut into four 4-ounce fillets
  • 4 cups cooked quinoa
  • 2 radishes thinly sliced
  • 2 scallions thinly sliced on a bias
  • 1 avocado peeled, pitted and thinly sliced

Instructions
 

  • Make the picked onions: Place the onions in a medium, heatproof bowl. In a small saucepan, bring the remaining pickled onion ingredients to a boil, then pour over the onions. Let cool completely.
  • Make the vinaigrette: In a medium bowl, whisk all the vinaigrette ingredients until emulsified.
  • Prepare the bowls: In a small glass bowl, toss together the cherry tomatoes with 2 tablespoons of the vinaigrette and let marinate.
  • In a medium skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pea tendrils and cook until wilted, 2 minutes. Remove from the heat and stir in 2 tablespoons of the vinaigrette. Season with salt and keep warm.
  • Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Season both sides of each fillet with salt. Sear, flipping once, until golden and cooked to medium, 2 to 3 minutes per side.
  • In a medium bowl, toss the quinoa with the remaining vinaigrette. Season with salt and divide between 4 bowls. Place a piece of salmon in the center of each bowl, then divide the pickled onions, marinated tomatoes, sautéed pea tendrils, radishes, scallions and avocado around each fillet. Serve immediately.

Notes

Playing off the Asian flavors of this dish, I grabbed some adult pea tendrils in Chinatown for the dish. Have you ever seen the micro pea leaves at the market? Well, these are just adult versions of them snipped off the pea plant. If you happen to spot them they add a lovely delicate pea flavor to the dish, but if you can’t baby spinach is just as great subbed in.

Delicious coconut-braised short ribs!

Coconut-Braised Short ribs

Pro tip: These leftovers are perfect for breakfast the next day. Chop up the short ribs and mix with whatever leftover brown rice and braising liquid. Heat a little butter in a hot cast iron pan and cook until the rice just starts to crisp up. Make a few wells and crack an egg in each. Cook until the whites are set and you have a true breakfast of champions.
Prep Time 20 mins
Cook Time 3 hrs 40 mins

Ingredients
  

  • 2 tablespoons vegetable oil
  • 4 pounds 8 to 10 beef short ribs
  • 12 garlic cloves peeled
  • 8 scallions white and greens separated and each thinly sliced
  • 6 kaffir lime leaves
  • 2 dried bird’s eye chilies
  • 1 medium yellow onion thinly sliced
  • One 14-ounce can coconut milk
  • 2 cups beef stock
  • 1/2 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 7 ounces enoki mushrooms trimmed and separated
  • Brown rice for serving

Instructions
 

  • In a large Dutch oven, heat the oil over medium-high heat. Working in 2 batches, sear the short ribs on all sides, 8 to 10 minutes per batch. Transfer to a plate.
  • To the Dutch oven, add the garlic, scallion whites, kaffir lime leaves, dried chilies and onion. Cook until lightly golden and aromatic, 5 to 6 minutes. Add the short ribs back to the pot with the coconut milk, beef stock, soy sauce and vinegar, and bring to a simmer. Cook, covered, until the short ribs are extremely tender, 3 hours.
  • Carefully transfer the short ribs to a plate and skim the sauce to remove excess fat. Bring to a boil and cook until lightly reduced, 15 minutes. Add the mushrooms and the short ribs and cook for 1 minute more, then remove from the heat.
  • Serve over brown rice, garnishing with the sliced scallion greens.

Roasted Broccoli with garlic, lemon and tahini!

Roasted Broccoli with garlic, lemon and tahini

Ingredients
  

  • 2 tablespoons tahini well stirred
  • 3 tablespoons fresh lemon juice plus more to serve
  • 2 large cloves garlic minced
  • 1/2 teaspoon kosher salt
  • Several grinds black pepper
  • 2 tablespoons olive oil
  • 4 cups broccoli cut into 1 1/2-inch florets

Instructions
 

  • Preheat oven to 450° F.
  • Place all of the ingredients except for the broccoli in a large bowl and whisk to combine. Add broccoli and toss well to thoroughly coat.
  • Scatter on a sheet pan and bake for 10 minutes.
  • Serve hot for best flavor, squeezing a little extra lemon juice on top.