Month: February 2020

Grilled Lamb Chops

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with Roasted Root Vegetables and Green Salad…

Ingredients:

For the Lamb Chops:

  • 4 Lamb Chops
  • Rub with Love Steak Rub (To Taste)
  • Fresh rosemary, chopped (optional)
  • 2 Tbsp Avocado Oil (Costco has the best deal)

For the Roasted Roots:

  • 2 Parsnips, chopped
  • 1 bunch of carrots, tops cut off, chopped
  • 2 Tbsp avocado oil
  • 4 leaves of fresh sage, minced (or 1/2 tsp dried)
  • Salt and Pepper to Taste
  • Parchment Paper

For the Salad

  • 3 cups favorite lettuce mix, I did the butter head and spinach mix
  • 10 grapes, cut in half
  • 1/2 of 1 Jicama, chopped
  • 2 carrots, diced
  • 3 dates, pitted and chopped
  • Tessemae’s Balsamic Dressing to taste

Direction:

For the root vegetables. Preheat oven to 425 degrees. Cover a baking sheet with parchment paper. Toss the chopped carrots and parsnips into a bowl with avocado oil, salt, pepper, and sage and toss to cover. Bake for 30 minutes or until tender all the way through.

Rub the lamb chops with the steak rub, salt, pepper, rosemary and avocado oil and set aside.

Rip apart lettuce and toss in a bowl. Toss in chopped jicama, dates, carrots and grapes. Toss with dressing before ready to serve.

Start the Grill. Once pre-heated. Reduce heat to medium-high. BBQ each side for 3-4 minutes.

Easy Decadent Flourless Chocolate Cake

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Great Dessert for a quick birthday or Valentine’s Day!

Ingredients

For the cake:

  • 2 cup semisweet chocolate chips or chopped chocolate
  • 1 cup unsalted butter
  • 1 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract
  • 6 large eggs slightly beaten
  • 1 cup Dutch process cocoa powder

For the chocolate Ganache:

  •     1 cup semisweet chocolate chips or chopped chocolate
  •     1/2 cup heavy cream

Directions:

Preheat oven to 375 degrees F. Grease a 10-inch cheesecake pan (or regular pan, but this makes it easier to get out) with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 

To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. 

Add the sugar, salt, and vanilla extract and stir to combine. 

Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix. 

Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.

Take out and let cool completely.

While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium pot over medium heat, and heat until the cream is very hot so it will melt the chocolate. Remove once the chocolate is melted. 

Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 

Optional: Top with raspberries

Loaded Veggie & Pear Pizza

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Sometimes I am starving on my way home from work and forgot to plan a dinner. Pizza can be a fast go-to, that actually is pretty balanced.

Serves: 2 | Time: 30 minutes

Ingredients:

  • 1 Cappello’s Gluten-Free Flat Crust
  • ¼ cup Whole foods pizza sauce (or pesto if you prefer)
  • 2oz Organic Pepperoni or Chicken Sausage (I had pepperoni so I used that)
  • 1 bosc pear
  • 1 handful basil, chopped
  • 4 mushrooms, chopped
  • 1 bell pepper chopped
  • ¼ red onion chopped
  • 1 clove garlic. Minced
  • ½ cup mozzarella cheese

Directions:

  • Pre-heat oven to 450.
  • Top the crust with the pizza sauce (or pesto) disperse all the toppings as you like (you really can mess it up. Top with cheese and bake for 15 minutes. Slice and enjoy!

Balanced Smoothie Bowl

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Ingredients:

  • 2 cups spinach
  • 2 Tbsp hemp seeds
  • ½ cup almond milk (unsweetened)
  • 1 Tbsp Mixed Nut Butter (from Costco)
  • ½ cup frozen tart cherries
  • ½ cup frozen blueberries
  • 1 scoop collagen (I use Vital Proteins)
  • 1 scoop Garden of Life Vanilla Protein
  • ¼ cup Grain Free Granola (from Costco)
  • Optional: Sliced Bananas, strawberries or grapes on top

Directions:

  • Place everything in a blender and blend until smooth but thick, if its too thin add a little ice.
  • Pour in a bowl and top with the Grain Free granola and fruit you have