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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 »

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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 »

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 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 »

Country Ribs Plated

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 »

Gales Pork and Poultry Rub

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 »

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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 »

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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 »

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Toasted Cauli-Rice

Featured: Green Cauli-Rice

If you like the texture and consistency of rice, but don’t want the carbs along with the fat-storing insulin spike, then toasted cauliflower “rice” might be a great option for you.

Ingredients and tools

1 head cauliflower

Sharp knife

Cutting board

Spatula

Food processor that has a chop feature

Gallon baggie or other storage container

 

Preparation

I am specific about the food processor because I read some online recipe blogs that it is possible to use a hand-held grater or a blender. Okay, it is “possible”; but it is a giant mess. Trust me on this one, use a food processor with a…Read More »

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Coconut Curry Chicken Thighs with Peppers and Mushrooms

 

I like making a big quantity of healthy food. This allows for easy leftovers during the week or I can freeze food portions for a later time. This weekend I made a big pan of coconut curry chicken thighs with peppers and mushrooms.

Ingredients

8 chicken thighs

1 each red, yellow and orange bell peppers deseeded, deveined and sliced lengthways

16 ounces sliced mushrooms

1 can (13.5 ounces) of full-fat coconut milk

1 tablespoon of coconut oil made for medium-high heat (or butter)

1 cup chicken stock

2 tablespoons curry powder

½ teaspoon paprika

½ teaspoon coriander

1 teaspoon oregano

½ teaspoon salt

2 teaspoons minced garlic

Preparation

Preheat the oven to 375…Read More »

What is the best yogurt?

Great questions from Pam. “What is your recommendation on yogurt? Coconut milk? Sheep/goat? Greek? What should I be looking for on the labels?”

My personal preference is Fage, Greek Total (full fat) plain yogurt. You can select the 2% if the taste is too rich for you. Some people like the taste/consistency of other brands. (Some are more sour and thinner consistency.)

What to look for on the label? Aim for the absolute minimum number of ingredients. On the Fage ingredient label is Milk, Cream and Live Cultures – that’s it. No list of chemicals, no added sugars, no artificial…Read More »