STOP COUNTING CALORIES!!

5-SPICE AND ALMOND CRUSTED SALMON

 

It's always a pleasure sharing a class, and this week I had the opportunity to work with the clients of ONE FITNESS CAMP, located in Park City, Utah. This camp not only showed me the passion that they have, but how to shed the extra pounds, and jump start the need for a healthier lifestyle. 

 

As you may already know, I believe in the 80/20 approach to health and wellness. 80% (Clean Natural Foods) and 20% (Safe Guided Fitness). Considering that the members of ONE FITNESS CAMP were training so hard, I decided to guide them through this energy boosting dish.  

 

  

 

FRESH MANGO AND PINEAPPLE RELISH

 

 

1 Cup Pineapple, fresh, small diced

1 Cup Mango, fresh or frozen, small diced

¼ Cup Red Onions, small diced

¼ Cup Red Bell Peppers, small diced

½ Teaspoon Jalapeno, minced

2 Tablespoons Cilantro, chopped

1 Tablespoon Sweet Thai Chili Sauce

1 Tablespoon Lime Juice

1 Tablespoon Canola Oil

1 Tablespoon Fish Sauce- Omit if you're vegetarian. This relish goes great with Tofu!!

 

5-SPICE ALMOND CRUST

 

 

1 Cup Brown Rice Cereal, ground
¼ Cup Almonds, toasted, ground
1 Teaspoon Chinese 5-Spice
¼ Teaspoon Sea Salt
1 Teaspoon Parsley, chopped fine

 

4 ounces Salmon, wild, or substitute Tofu
1 Tablespoon 5-Spice Almond Crust
1 Teaspoon Dijon Mustard ( Brushed on Salmon before crust is added )

-Sear Salmon in olive oil, crust side down for approximately 2 minutes. Transfer to a 350 degree oven for 10-12 minutes and serve with 2 Tablespoons of Mango and Pineapple Relish.

 

 

 

 

 

 

 

 

 

 

 

 



 



 

 



SPRING NEVER ENDED!!

CRISP CONFETTI VEGETABLE AND KALE SALAD

 

Yes, it's true!! This coming weekend is time to put our clocks forward, and aprons on. I love this time of year, and so do your local farmers. 

 

 

2 cups Kale, steamed (30 seconds)

1/4 cup Red Quinoa, cooked

1/4 cup White Quinoa, cooked

1 cup Green Cabbage, shredded

1/2 cup Red Onion, diced

1/2 cup Red Sweet Bell Pepper, diced

1/2 cup Carrot, shredded

1/2 cup Celery, diced

1/4 cup Pecans, toasted and chopped

2 tablespoons Parsley, chopped fine

3 tablespoons Olive Oil

1/4 cup Apple Cider Vinegar

1/4 teaspoon Stevia

and of course- a dash of Crushed Red Chili Flakes:) 



ENOUGH WITH OATMEAL!!

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.
Read more at http://www.ksl.com/?nid=1105&sid=25156481#3gotvziwljRTH3gL.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.
Read more at http://www.ksl.com/?nid=1105&sid=25156481#3gotvziwljRTH3gL.99

 

 

TOASTED COCONUT-CHERRY AND WARM QUINOA CEREAL

 

I agree, there is only so much oatmeal that one can eat. We all know the benefits, but what if there was a substitute?

 

 

 

 

2 cups Almond Milk, plus more for serving

1/2 cup Coconut Milk, low fat

1/2 cup Red Quinoa, rinsed

1/2 cup White Quinoa, rinsed

1/8 teaspoon Cinnamon, ground

1/4 teaspoon Stevia, powder

1/4 teaspoon Vanilla, extract

1 cup Cherries, fresh,dried or frozen

1 tablespoon Coconut, shredded, toasted

1 tablespoon Almonds, sliced and toasted

1 tablespoon Mint, fresh

 

Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

 



 

 

 

 

 



IT'S "GAME" TIME

ROASTED MOUNTAIN RIVER ELK!!

 

I typically don't incorporate too much "Game Meat" into my wine dinners or classes. However, when I tasted this Elk from New Zealand, I knew it would be a winner.

 

Elk is not among the most commonly raised and consumed meats in the United States, but there is a market for the game meat. Many farms raise elk to sell as food, and in some parts of the country restaurants offer elk steak as a main course. This meat has a different taste than beef, which some consumers find preferable. Healthy eaters may also appreciate that elk meat is considered a valuable source of protein.

 

READ MORE

 

 

 

1 lb. New Zealand Elk Tenderloin

1 teaspoon Rosemary, chopped fine

1 teaspoon Garlic, chopped fine

3 tablespoons White Balsamic

2 tablespoons Olive Oil

1/4 teaspoon Crushed Red Chili Flakes

1 teaspoon Sea Salt

1/4 teaspoon Cracked Black Pepper

 

In a medium mixing bowl, marinade the elk for 1 hour. On high heat, with a small amount of oil, sear the elk on each side for 2 minutes. Transfer to a baking pan and finish roasting in the oven at 375 degrees. Elk tenderloin is very lean and therefore should not be overcooked. I recommend serving it medium-rare which will take approximately 15 minutes in the oven.  

 

 

 

SIMPLE AND SWEET!

ROASTED RED PEPPER AND WALNUT SPREAD

 

I can still remember the days of my grandmothers cooking. The sweet essence of caramelized onions, and roasted red peppers were always in the air. She must have had over two dozen recipes incorporating red peppers and I now see why.

 

A wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Despite their varied palette, all are the same plant, known scientifically as Capsicum annuum.

 

READ MORE

 

2 each Red Bell Peppers ( Roasted )
1 cup Raw Walnuts
2 tablespoons Olive Oil
1 pinch Crushed Red Chili Flakes
3 Garlic Cloves, minced
1 teaspoon Paprika
2 tablespoons Parsley, chopped fine
1 tablespoon Apple Cider Vinegar
1 tablespoon Bragg’s Liquid Amino Acids

Blend all your ingredients in a food processor until it’s a creamy spread. Serve at room temperature with warm bread, crisp cucumbers, or even as a spread on your favorite flatbread. I like mine with fresh arugula, a hint of truffle oil and local goats cheese.

-Thanks Nana!!