A very light and tasty meal that will provide you with long lasting energy. I thoroughly enjoyed this meal! This was a much needed piece of enjoyment after a stressful day.
Ingredients: Purple potato (boil potato whole in water until halfway cooked, slice the potato and cook it the rest of the way in a pan with olive oil and butter), fresh wild caught Haddock, fresh ramps, kalamata olives, organic lemon, fresh ground pepper, sea salt, extra virgin olive oil. Not shown in picture, but this was enjoyed with arugula salad and avocado.
I love pasta, and this is a meal I must make again. Eat this a few hours before a big workout or a sports match of any kind and you are set!!! Read the following ingredients to make your taste buds explode!!
Ingredients: Sfoglini organic hemp pasta, Bella Terra San Marzano organic diced tomatoes, extra virgin olive oil, saute the shallots in the pot, then add diced garlic, then the tomato sauce. Simmer on low, add in a little organic oregano, organic basil, sea salt, and then some light cream.
If you ever crave a burger without meat, this is a must try!!! First time making it and I can proudly take all the credit for crafting together this meal. This dish will leave you feeling very energized and fill you up with tons of great nutrients.
Ingredients: Organic black beans (drained and also bake at 325 degrees F to dry the beans out a little bit, removing this excess moisture will make the burger less mushy), organic red bell pepper, cilantro, yellow onion (just a little), 1 organic egg, Worcestershire sauce, dried chipotle pepper (soak the dried pepper in hot water for a half hour to soften up and only use a little depending on how spicy). Mix all ingredients in a bowl, saute in a pan with extra virgin olive oil. Served with Ithaca Cold Crafted hummus (fresh lemon dill flavor), wheat-berries, and quinoa.
Ingredients: Seared pork chops covered in olive oil, salt, and fresh ground peppercorns using a mortar, after pork chops are seared, in same pan add in the vidalia onions with extra virgin olive oil. Midway through onion browning process, add in butter and diced up rosemary. Add more salt and fresh ground peppercorns. Lastly, add light cream. For carrots and potatoes, toss in a little canola oil, spread on a pan and bake until done.
All credit to this meal goes to Sanne Vloet. I did tweak a few things when preparing it, however, the meal idea from the video was all I needed in order to create this masterpiece on my own!! Her awesome video can be found below!
Ingredients: Chicken Thighs coated with cayenne pepper, salt, pepper, and extra virgin olive oil, then cooked in a skillet, shiitake mushrooms sauteed in coconut oil with oregano, zucchini strings with onion, black rice noodles.
What started out as a quick meal of leftovers that I whipped up, turned out to be a delicious meal! So good that I had to document it.
Ingredients: Fresh cooked tri-color pearl cous cous in organic vegetable broth, leftover shredded chicken cooked in a skillet/oven, leftover snow peas and zucchini charred in a skillet with drizzle of canola oil, extra virgin olive oil, organic garlic powder, sea salt, organic rosemary, crushed red pepper.