Nutrition plays a key role in overall health. I might even venture to say it is the most important role when talking wellness. This month I want to share with you, a recipe each week to show you that healthy food can be tasty. We’re coming up on a holiday that is more often planned around food. And while the Thanksgiving holiday can be a stress for those who struggle with diet, it doesn’t have to be. Join me this month to try new recipes and have an open dialogue about diet.
Sports Nutrition Playshop | March 8, 2020
Recipe 1: Week of November 3
This classic dish is very comforting during these dreary days. This particular recipe from ‘My Heart Beets’ offers a cleaner take on this nourishing meal.
- 3 tablespoons ghee or grassfed butter (I used Kerrygold butter but also sometimes use 4th & Heart Ghee)
- 1 pound beef stew meat (organic, local, no antibiotics, no hormones)
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoons garlic powder
- ½ teaspoon cayenne (to taste)
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon worcestershire sauce
- 2 teaspoons dijon mustard
- 1 ½ cups bone broth
- 1 (6 ounce) package of portabello mushrooms, sliced (I used baby bellas)
- ½ cup coconut cream (you can purchase canned coconut cream from HEB)
- Top with flat leaf italian parsley
- Paleo Pasta (you can find this at Whole Foods for around $8)
- Brown Rice Pasta (I used Tinkyada spirals)
- Cauliflower Rice
- Plain baked potatoes
Note: You can stir in some sauteed spinach to get some greens or serve on the side of grilled asparagus. This dish can also easily be made plant based for the non-meat eaters out there.
- Melt the butter in a dutch oven or heavy pot over medium heat.
- Add the beef and spices and brown the beef on all sides for 2 minutes.
- Reduce the heat to medium-low and continue to brown for another 5 minutes.
- Next, add the onions and garlic. Saute for a minute, then add all of the remaining ingredients except for the mushrooms and coconut milk.
- Bring the broth to a boil, then reduce the heat to low and cover the pot. Cook for 45 minutes or until the beef is tender.
- Remove the lid, stir in the mushrooms and coconut cream. Increase the heat to medium, then cover and cook for 10 minutes.
- Remove the lid, bring the sauce to a boil and reduce until the sauce reaches your desired consistency.
- Serve over pasta of your choice, rice or baked potatoes, if desired.
- Garnish with parsley & Enjoy!
I love a good winter salad. Salad can get boring but adding in a harvest squash really adds some depth and makes it a bit more filling. Because of the carb content squash and beans offer, this can also be a good post workout snack. Add some protein and make it a meal. Otherwise, make a huge bowl of it and serve it at your Thanksgiving feast. It adds beautiful color to a table full of brown and gives you something to eat instead of all the dairy, starch and sugar.
Sports Nutrition Playshop | March 8, 2020
Recipe 2: Week of November 10
Roasted Acorn Squash Salad
- 2 acorn squash
- 1 bag of fresh baby spinach (I used a baby kale and spinach mix)
- 2 tsp olive oil, divided (I used avocado oil)
- 1 medium bunch of green beans
- 1 clove of garlic
- 1 cup toasted pecans
- 1 tsp salt
- ¼ tsp red pepper flakes
- 4 Tbsp cranberry sauce (see recipe below)
- Preheat oven to 425 degrees.
- Cut acorn squash in half lengthwise and scoop seeds from the flesh using a spoon.
- Slice each half across to make 1/2 inch wide slices.
- Lay slices flat on a cookie sheet and brush lightly with olive oil and season lightly with salt and pepper.
- Cook for about 4-6 minutes on each side until golden.
- Wash and dry green beans.
- Peel and mince garlic clove.
- Heat 1 tsp oil in a pan over medium heat and add garlic & green beans.
- Cover and allow to steam until bright green, stirring occasionally, about 5 minutes.
- Season with salt, pepper and red pepper flakes.
- Spread greens on a large plate, then lay slices of squash on top.
- Top with pecans and green beans and cranberry sauce.
- 2 – 12 oz bags of fresh (not frozen) cranberries
- 1 cup of 100% pure apple juice (no added sugars)
- 1 large navel orange, washed
- 10 dried black mission figs, very finely chopped (Make sure you cut the stems off. I would also add more if you like it to be sweeter. Keep sweetening to taste.)
- A dash or two of each: nutmeg, allspice, ground cloves
- Place the cranberries, apple juice, figs, spices, and ½ cup of water into a covered saucepan on medium heat.
- Bring the mixture to a low boil for 10 minutes (until the cranberries “pop”), and turn down to low heat. Simmer (still covered) for 15-20 minutes, stirring occasionally.
- Squeeze the juice from the orange into the sauce, and finely grate the orange zest (use the whole orange peel!) into the saucepan.
- Keep on low heat (simmer) for another 15 minutes. Store in airtight container in fridge until ready to use. Serve cold for the best flavor.