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Posts tagged “recipe

Recipe: Low Carb, Low Fat General Tso’s Turkey


Gen Tso’s Ground Turkey

Ingredients:

3lbs ground turkey 

2 red peppers (any color)

1 bag riced Cauliflower 

Mushrooms (I used fresh baby Bella’s this time)

Olive oil 

1/4 cup Braggs liquid aminos 


1/2 cup rice vinegar (no sodium no sugar added) 


1 spice packet of Gen Tsos chicken 


Meat seasoning optional: 

Cayenne pepper

Black pepper 

Chipotle pepper

And I topped it with jalepeno pepper flakes 

Directions:

Pour olive oil to coat the bottom of the pan a little extra is ok! 

Brown the meat and season it then drain offf the excess oil into the original container and throw out! Don’t clog your sink drain! 

Then add the remaining ingredients and stir thouroughly! 

Cover and cook on 5 for 10mins 

Add the jalepeno flakes garnish 

Remove from heat and allow to cool a little and then enjoy! It’s that easy! 


For the authentic Asian feel you can top with hot sauce and drizzle sirarcha mayo! 

**Update** July 2nd this time they only had Broccoli and Cauliflower rice mix, which is great because I love both!  

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Recipe: Low carb, low fat, Taco Turkey Sola

This is a recipe given to me from female bodybuilder Women’s Physique competitor Caridad Sola! 


Ingredients: 

Olive oil 

3lbs ground turkey 

1 bag of Riced Cauliflower 

2 red bell peppers (any color will do)

1 packet of 30% less taco seasoning 

1 8oz can of tomato sauce 

Optional: 

Mushrooms

I added: 

Cayenne pepper 

Chipotle pepper 

Black pepper


My store wanted to charge $5.95 for riced cauliflower and this bag of diced up was $2.99 so I went with the better buy! 




You can go fresh mushrooms, I used can because they last longer and I will have them on hand. Make sure you buy the no sodium added! 

Directions:
Chop up peppers and mushrooms if you have to and set aside. 

Pour olive oil into a deep pan to cover the bottom, don’t worry if you pour too much the extra benefits will be good for you! 

Brown the turkey meat and pour off the extra fat back into the original container. Don’t pour it down the drain! You will eventually clog it! I cooked it on a 5 heat

Add the remaining ingredients cook on high for 10mins and then turn to 2 and simmer for 20mins. 

At first it will look like there isn’t enough liquid, but once you cook it, the juices from the pepper will release and add to the tomato sauce! 


Serve and enjoy! 

If you want to get shredded add this to your diet regimine and work your butt off in the gym! 

**Update** 1 hr later

I made a second batch and it came out much better! The only thing I did different was brown the meat with the additional spices. I still waited to add the taco spice packet after the meat was browned and the other ingredients were added. 


Spice it up! 

Try it you will like it! 

**Update** June 25th 2017 

This is the riced Cauliflower


This is the final dish


The riced Cauliflower is more money in my store. The benefit is in the cook time! 

10 mins on high and 5mins to simmer after the meat is brown because you don’t need the extra time to make the cauliflower bits to get soft. The riced Cauliflower cooks really fast. The extra 5 mins is to make sure the peppers are cooked and the juices released. 

Check it out try it both ways see what you like best! You can also grab a whole head of Cauliflower and pulse it in a food processor/vitamix for the ultra money saver! If you have one. 

**Update** July 2nd this time they only had Broccoli and Cauliflower rice mix, which is great because I love both!  


Recipe: Grilled Chicken Bacon and Avocado Salad

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Prep: 15 minutes

Serves: 6-8 (Depends how you serve it. It’ll go farther on sandwiches.)

6 organic chicken breasts, grilled (organic chicken breasts typically are quite a bit smaller than the huge, non-organic because of the lack of hormones. So keep that in mind)

5-6 green onions, diced

1 package bacon

2 avocados, cubed

2-3 tablespoons organic or homemade mayo

salt and pepper to taste

Directions:
-Preheat oven to 400 and bake bacon on a cookie sheet until slightly crispy. When finished, transfer to a lined plate and blot excess grease. Finely chop.

-Grill the chicken (I used garlic, salt, pepper and onion. Pretty basic.) and let rest. Cube when cooled.

-Dice green onions and cube the avocado. Combine all ingredients in a bowl and add mayo. Start small and add more if you need to. I don’t put very much at all, as you can tell in the photo. Just enough to give it a little moisture. Salt and pepper to taste. Serve with sandwich buns or alone.

This is also really yummy leftovers, so it can be eaten at any temperature. Warm, cold or room temp.

-akitchencafe.com

As you know I like to take healthy Pinterest recipes and make them healthier!

I have a couple great tweaks!

1. bake the chicken you can add whatever spices to it to make you happy.

2. (Tweak) instead of bacon use turkey bacon. I used applewood farms

3. I diced up scallions and (tweak) I added fresh cilantro

4. Homemade Mayo or organic mayo is still mayo! You can dress up a turd it’s still a turd! (Tweak) I made a healthy dressing! Take a cup of plain greek yogurt add in powered ranch dressing.

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I then added a dash of garlic powder and a dash of cayenne pepper for taste. Mix and add as needed to the recipe.

5. Cube up 2 avocados.

Mix everything up in a big bowl and use a big slotted spoon it’s much easier to mix that way!

Then I am going to make a healthy salad/spinach salad, add some vegetables and fresh mozzarella then top with the avocado chicken bacon salad mix and drizzle it with fig balsamic glaze.

Viola you are done and ready to enjoy with no guilt!

Stay tuned for the practical application!

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My wife made sliders

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I made a salad with mozzarella, I finished the ricotta Salata, I chopped up pickles, red pepper, used my ghost pepper hot sauce and drizzled it with the balsamic glaze.

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It was delicious!!

Enjoy!

Remember; like always if you make one of my recipes send me an email with your practical application and pictures and I’ll post it! Feel free to comment also!


Recipe: Spicy Tilapia Cakes

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Clean Eating Tilapia Cakes
Serves 1 Person, takes 00:05 to prep and 00:06 to cook.

Give these Tilapia Cakes a try, you wont regret it!

Ingredients

1/2 teaspoon Mustard
1 cup Egg White
1/2 tsp Garlic Powder
2 tbsp chopped Onions
2 tbsp Sweet Red Peppers
1 serving (serving = 4 oz) Wal-Mart Tilapia Fillets

Directions:

Heat a non skillet pan and cook tilapia for 3 min each side until flaky. Then shred tilapia in a bowl and add in all other ingredients. Once mixed together form in balls and brown in the pan for 3 minutes on each side. Top with 1 tsp mustard!

NUTRITIONAL FACTS
per 1 serving size
Amount Per Serving
Calories 244Calories from Fat 28
% Daily Values*
Total Fat 3.084.74%
Saturated Fat 1.025.10%
Polyunsaturated Fat 0.06
Monounsaturated Fat 0.06
Cholesterol 40.0013.33%
Sodium 506.5021.10%
Potassium 483.50
Total Carbohydrate 6.132.04%
Dietary Fiber 0.853.40%
Sugars 3.78
Protein 47.19
Vitamin A 12.00%Vitamin C 64.50%
Calcium 2.00%Iron 3.00%
-rippedrecipes.com

I say screw only sweet peppers! Add Cayenne pepper and possibly Dave’s or Blair’s hot sauce for the ultra hot kick! In addition to the sweet peppers and other ingredients. Add the hot sauce to the tsp of mustard to make a spicy sauce!

**Update** October 23rd 2014
I want to try this in a week or 2!


Recipe: 4 Ingredient Banana Chia Protein Pudding

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I made the 3 ingredient Chia pudding in the recipe and added more milk and 2 scoops of grass fed whey protein to make banana chia protein pudding! It’s in the fridge for an hour allowing the chia seeds to plump! Stay tuned!

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Remember this is just a guide you can make any flavors: raspberry and add some Cacao for a healthy chocolate raspberry!


Recipe: Shrimp and Avocado Ceviche

In honor of Cevich here is a delicious Ceviche Recipe for Ceviche Tacos – for a healthy low carb meal substitute a small salad for the Tortillas!

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-food.com
They give the nutritional value but I think it’s for the whole recipe with the 12 tortillas so it is skewed! Eliminate the Tortillas and who would eat 12 tortillas in one sitting, even I wouldn’t do that on a cheat day!

I can’t wait to try this! Stay tuned!


Recipe: VEGAN CHOCOLATE AND RASPBERRY CHIA PUDDING

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And now to today’s recipe.

Would you like to try a chocolate and raspberry dessert that:

– is so healthy you could eat it for breakfast?
– keeps your blood sugar in the happy range?
– is so delicious that you feel like you are dining at a fine restaurant?

Would you believe me if I told you that this dessert is very easy to make and requires no cooking? No messing around in the kitchen – just a little bit of blending and stirring, put it in the fridge and it’s done. Only 4 ingredients needed.

In addition, it turns out picture perfect. Every. Single. Time.

Are you dying to try it yet?

Print

CHOCOLATE AND RASPBERRY CHIA PUDDING
Rating: 5

Prep Time: 15 minutes

Yield: 2 servings

Ingredients:

6 Tbsp chia seeds
2 cups coconut milk beverage or any non-dairy milk
6 large squares dark chocolate (yield about 2 Tbsp melted + 4 Tbsp grated chocolate to decorate)
½ cup fresh or frozen raspberries + a few raspberries to decorate
Instructions:

In a small pot melt about 4 chocolate squares over low heat (should yield about 2 tablespoon melted chocolate). Add 1 cup of the coconut milk beverage or your favourite non-dairy milk and stir until combined making sure the mixture doesn’t become too hot. Turn off the heat and let it cool to the room temperature.
In the meantime, add the raspberries and 1 cup of coconut milk beverage or your favourite non-dairy milk to a blender and puree until smooth. Pour the mixture into a jar or a glass container and add 3 tablespoons of chia seeds. Mix well until all the chia seeds are covered with the liquid. Cover with a tight lid and place in the refrigerator.
Once the chocolate mixture is cool, pour it into a jar or a glass container and add 3 tablespoons of the chia seeds. Mix well until all the chia seeds are covered with the liquid. Cover with a tight lid and place in the refrigerator. Keep the chia seeds in the fridge over night or for at least 8 hours.
Once ready to prepare the pudding, check the consistency of the chocolate chia. If you find it too thick add 2 or 3 tablespoons of the milk of your choice and mix well.
Divide the chocolate chia in half and place each half into 2 small bowls or dessert glasses. Divide the raspberry chia in half and place on top of the chocolate chia.
Grate the remaining 2 squares of the dark chocolate using a grater or shave it with a knife. To decorate the chia pudding, add about 2 tablespoons of the shaved chocolate and a few raspberries to each dessert glass.
Notes:

This dessert keeps well in the fridge for up to 10 hours. This recipe makes 2 puddings about 1 cup each. You can also make 4 mini-puddings about 1/2 cup each.
-mariaushakova.com

This looks delicious and amazing! I would add protein powder! To make it protein rich Raspberry Chocolate Chia Pudding!

I will definitely try this!

The best part about not being vegan is it can take this delicious recipe and add any protein I want! Do I want a quick uptake? Then I’ll use whey. Do I want a slow uptake? I’ll use casein. Do I want to keep it vegan? I can use plant/rice/hemp protein. Do I want to keep it organic grass fed? Then I’ll use grass fed organic whey etc…

The recipe is open to your lifestyle!


Recipe: Low Calorie Low Carb Chicken Breast and Broccoli Slaw Stir-fry

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I saw this picture on Pinterest, it’s pretty simple! Get your chicken cut it I to cubes and add one bag of broccoli slaw and a little Braggs Liquid Aminos
And off you go! You can even add a little Rice Wine Vinegar to the stir-fry

Chicken breast – cubed
1 bag Broccoli Slaw
Braggs Liquid Aminos 1/4 cup I guess
Rice Wine Vinegar 1/4 cup (optional)

Delicious quick meal enjoy!


Recipe: Peanut Butter Chicken meal prep *

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This looks amazing!
Check out Fit Men cook on YouTube!

I want to try this!


Recipe: Chicken & Sweet Potato Patties *

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This recipe looks delicious!

I’m going to mix in some Avocado like he says to! Definitely!

Maybe some peas instead of green onion! Kinda like peas in a nest meets chicken & sweet potatoes!