Correction: More than 20 Fat-Burning Machine Breakfast Options

 

I received a great question about a post I made last week titled “12 Fat-Burning Machine Breakfast Options.” Liz asked:

Q.  Hey Gale! I can see 12 breakfast options if I stay within each row choice. My question is, can I mix and match the “Added Fat” and “Added Carbohydrate” options across rows? In other words, can I choose main course Option 1 (two whole eggs with toppings listed) and stir-fry those in real butter with a side of quinoa? Or can I have Option 3 with a slice of whole wheat toast (rather than fruit or granola?)

If that is…Read More »

12 Fat-Burning Machine Breakfast Options

 

Breakfast on the Fat-Burning Machine program includes many options. In the left column of the graphic is three options to begin building the base of your breakfast meal. The second column gives topping ideas. The third and fourth columns are options for added fats and carbohydrates. On some days you may choose to have only the main course and toppings. On other days you may add a fat option, without added carbohydrates. On other days you may want added carbohydrate and no added fats. On mornings when you are extra hungry, you may decide to have the main course, toppings,…Read More »

Chicken Pesto Chimichurri Over Sautéed Spinach

This is one of the great recipes from the book, Become a Fat-Burning Machine. I often get “yummy!” comments about the recipe.

Ingredients

2 chicken breasts

4 cups spinach

½ onion

1 tablespoon olive oil

1-2 tablespoons Chimichurri Sauce

2 tablespoons tamari

¼ cup pine nuts

2 tablespoons chevre

¼ cup milk

 

Preparation

Salt and pepper chicken breasts and grill 6 minutes each side.

Slice onion and sauté in olive oil in a saucepan.  Add spinach and pour tamari over greens.  Cook on medium heat just until spinach wilts.

In a separate saucepan, place chevre and milk on low heat and whisk until incorporated.

Toast pine nuts in oven at 300 degrees for…Read More »

Chimichurri Sauce

Chimichurri is an herb-based condiment that has roots of origin in Argentina and Uruguay. It is often served on top of or alongside grilled chicken, grilled steaks, roast beef, roast pork and pork sausages. It is made from parsley, garlic, salt and pepper in a base of olive oil and vinegar. Some versions add dried oregano; a pinch of hot pepper; others add chopped cilantro or a bit of chopped onion. The amount of garlic in each recipe varies from a few cloves to a whole head.

The recipe below is from Danielle Polansky and is in the book, “Become a Fat-Burning Machine.”

Ingredients

1…Read More »

Low Carb Key West Crab Cakes with Mustard Sauce

 

One of our Fat-Burning Machine students sent this recipe for low-carb crab cakes. The recipe is from The Food Network. I don’t know about substituting other types of crabmeat for blue crab.

If you try the recipe and make any substitutions, it let us know how it goes.

Ingredients

1 pound blue crabmeat

1 tablespoon small diced red bell pepper

1 tablespoon small diced green bell pepper

1 tablespoon finely chopped fresh parsley leaves

1 tablespoon heavy mayonnaise

2 eggs

1 tablespoon baking powder

1 tablespoon Worcestershire sauce

1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)

2 tablespoons canola oil

Mustard Sauce, recipe below

 

Directions

In a large bowl, mix all ingredients, except…Read More »

 Homemade Balsamic Dressing

 

Below is a nice recipe share from Peggy Wessels Stark. She posted it on the Facebook page and I thought it should be shared here as well.

Peggy wrote, “I have a salad dressing recipe that I’ve created that others might enjoy. It goes well with any protein added to your salads.”

Balsamic Dressing:
1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 water
1 Tbsp. Mrs. Dash Original Seasoning
1/2 tsp. salt
2-3 Tbsp. yellow prepared mustard (gives dressing a sauce like texture along with the flavor)
1 tsp. crushed garlic
Add fine pepper to taste
Blend vigorously with a whip.

Store in jar at room temperature.
Shake before using again.

Thanks Peggy!

 

 …Read More »

Baked Country Pork Ribs

 

Ingredients

3-6 Country style pork ribs

Pyrex baking dish

Preheat oven to 300 degrees Fahrenheit while preparing the ribs.

You can use any quantity you please, but my family likes leftovers so I purchased a package of six ribs. The ribs are large and more than some people want to eat, so I cut each large rib in half.

Placing Gale’s Pork and Poultry Rub into a flat plate, roll each rib on all sides in the rub. I like light seasoning, so I don’t “pack” the meat with seasoning. (You can rub the ribs with any spices you please and this method of…Read More »

Gale’s Pork and Poultry Rub

 

Use a small mixing bowl to blend the following ingredients together:

2 Tbsp dried rosemary

2 Tbsp dried onion flakes

2 Tbsp dried savory spice (found at my local grocery store)

2 Tbsp garlic powder

2 Tbsp sea salt (I prefer pink Himalayan. If you’re concerned about sodium intake, cut this in half.)

1 Tbsp dried thyme

1 Tbsp dried parsley

1 Tbsp dried sage

¼-tsp cinnamon (I just measured half of a ½-teaspoon)

¼-tsp nutmeg

After mixing the ingredients together, store in an air-tight container. This recipe makes more than enough for an entire chicken or six country-style pork ribs.

The ingredients will separate some, so it’s best to stir…Read More »

Roasted Eggplant With Raw Vegan Pesto

 

A great recipe submission to the book, Become a Fat-Burning Machine, by Samantha Tritsch

 

ROASTED EGGPLANT WITH RAW VEGAN PESTO
1 large eggplant, sliced ½ inch thick

Ingredients for raw vegan pesto:
½ cup olive oil
½ lemon, juice
Handful of basil (add more to taste)
1-2 cloves of peel garlic (add more or less, to taste)
¼ cup of sprouted sunflower seeds
6-10 raw, unsalted cashews
1 teaspoon course sea salt
Handful of raw kale, de-stemmed
Coconut oil spray (or any vegetable spray to coat)

Make pesto by combining ingredients in a food processor or on the pulse setting of a blender for about 30 seconds. For a thinner…Read More »

Low-Carb Stuffed Peppers

This yummy low-carb recipe was sent in by Brad S. He made Fat-Burning Machine modifications to a standard stuffed pepper recipe by using cauli-rice instead of white rice.

Ingredients

4 large bell peppers (green, yellow, red or orange)

1 ½ teaspoons olive oil

½ tablespoon butter or non-stick spray

1 medium onion, chopped

1 clove garlic, minced

1 pound ground turkey

1 ½ cups uncooked cauli-rice

1 8-ounce can tomato sauce, divided

1 tablespoon chopped fresh parsley

1 teaspoon sea salt (optional)

¼ teaspoon ground pepper

 

Preparation

Preheat the oven to 350 degrees Fahrenheit. While the oven is heating, cut out the top of the peppers and scoop out the seeds….Read More »