recipes Archives - Onnit Academy
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1 https://wordpress.org/?v=6.3.2Summer Reading List: 10 Articles For A Fit, Fun Season
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Wed, 29 Jun 2022 22:50:14 +0000https://www.onnit.com/academy/?p=28193Going full “’Merica!” on beer and barbecues this Fourth of July can have you singing the summertime blues shortly thereafter—when you see what it’s done to your waistline. Now’s the time to remember that freedom …
]]>Going full “’Merica!” on beer and barbecues this Fourth of July can have you singing the summertime blues shortly thereafter—when you see what it’s done to your waistline. Now’s the time to remember that freedom comes with responsibility, and Onnit is here to support both with our best summer-themed fitness, nutrition, and lifestyle content.
You can have a blast this weekend, and the season surrounding it, by foregoing some foods when you indulge in others, making healthy swaps that save calories without sacrificing flavor, and training with enough intensity to crack the Liberty Bell. This page serves as a hub for some of our favorite articles that show you how.
Below you’ll find:
Delicious, nutritious, calorie-sparing recipes
Strategies to eat healthy at parties
Pointers for how Onnit products can help pump up summer foods and workouts
Training routines you can do outside or on the road
Places to train and eat well in your next vacation destination
And more!
Bookmark this page and return to it, as needed, all summer long. We bet that you’ll be leaner and stronger by Labor Day if you do.
]]>6 Healthy Halloween Recipes
https://www.onnit.com/academy/6-healthy-halloween-recipes/
Tue, 27 Oct 2020 14:32:18 +0000https://www.onnit.com/academy/?p=23601The post 6 Healthy Halloween Recipes appeared first on Onnit Academy.
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Seasoning to taste: chili powder, cayenne pepper, garlic powder
2 large orange bell peppers
Blue corn chips*
Fried pork rinds, keto option**
Directions:
In a large mixing bowl, add the avocado meat, tomato, onion, cilantro, lime juice, salt and seasonings. Mix with a fork until desired consistency is achieved. I’m a big fan of chunky guacamole, so I’ll keep some nice chunks of avocado in there, which happen to make this faux pumpkin barf look that much more real!
Take one large bell pepper, and carefully slice off the top and remove the seeds and membranes from center. Carve out the eyes and mouth with a small paring knife or a small carving knife. Make a greater than sign “>” for the left and a less than sign “<” for the right eye. For the mouth, cut a large “U” shape at the bottom of the bell pepper.
Using a spoon, add the guacamole to the inside of the carved bell pepper and add what’s remaining to appear like it’s pouring out of the mouth on the serving platter. Serve with sliced bell peppers, blue corn chips, and pork rinds (if a crunchy keto option is desired). Serve immediately.
Notes:
*We bought Jackson’s Honest Blue Corn Tortilla Chips slow-cooked with coconut oil from Whole Foods Market.
**We bought 4505 Chicharrones Jalapeno Cheddar fried pork rinds.
Because adults should be able to enjoy Halloween too.
Ingredients:
3 bottles dark red blend wine*
¾ cup brandy
½ cup organic orange juice
3 blood oranges, sliced
2 blood oranges, juiced
3 cups frozen blackberries
2 cups black grapes
Spider charcoal ice cubes, optional
Dry ice, optional
Directions:
Add the wine, brandy, orange juice, and fruit to a large pitcher. Mix together with a spoon and keep in fridge for 4 hours or overnight to let the flavor to develop.
When ready to serve, add to individual glasses or large caldron. Add dry ice to the caldron for the “smoky” witches’ brew effect. Wear gloves handling or do not touch the dry ice directly. It will burn your hands! Also, dry ice only keeps in standard temperature freezers for less than a day (I learned this the hard way). So buy it the day of serving. If adding dry ice to the individual glasses, note that you can consume only once the dry ice has melted. If it touches your mouth, it will burn your precious lips and that’s not a cute look. To break into smaller ice “cubes” I added it to a plastic bag, sealed it, and slammed it against the floor. Probably not the most professional means, but hey, it works. But remember, protect your hands and skin! We recommend not doing this around children.
If using charcoal spider ice cubes, add to individual serving glasses or toss into the caldron. Simply mix one scoop of charcoal with 6 fl. oz. water and add to spider molds. Freeze until set, about 5 hours.
¼ cup rendered herbed ghee (recipe with steak below)
1-2 tsp. Himalayan salt, plus more for boiling
Directions:
Bring a large pot of water to boil, heavily salting the water prior.
Add the purple potatoes and beet to water. Cover and boil for about 25 minutes, or until you can easily pierce it with a fork.
Drain, but make sure to save ½ cup of the water to add back to the mash. Set aside the boiled beet. Add the saved water, bone broth, salt, and herbed ghee to the potatoes. If you prefer a sweet fall flavor, see the notes below. Mash using an electric mixer.
I would recommend kitchen gloves for this portion (I learned the hard way). Finely dice the beet into very tiny pieces for the monster mouth. Roll and mold the goat cheese to form the eyes and teeth. Slice the olives for the eyes. Get creative! This part would be fun for the kids, or adults. I love playing with food, especially when I can eat it afterwards...
Notes:
*Saved and set aside when draining the boiled potatoes.
**We used Kettle & Fire beef bone broth.
***For a sweeter, fall-inspired flavor, swap the bone broth and ghee for coconut milk. Add ¼ ghee or butter, 1 tsp. ground cinnamon, ¼ tsp. ground cardamom, ¼ tsp. ground cloves, and Sweet Leaf Stevia Drops, vanilla creme flavor.
Is there anything spookier than a bloody steak?
Yes, there's a lot of things. The truth is, I really just wanted an excuse to eat a delicious steak. Here is my recipe for the perfect seared steak, medium rare of course, with my new favorite herbed ghee that I cook and dip everything in. So freaking good!
Ingredients:
2 grass-fed, pasture-raised ribeye steaks
2 tbsp. Himalayan salt or Fleur de sol
Black pepper, to taste
1 cup ghee or pastured butter
4 garlic cloves
10 sprigs fresh thyme
3 sprigs fresh rosemary
2 tbsp. avocado oil
Directions:
Rub each steak with a more coarse salt, like kosher, Himalayan or Fleur de sol. Set aside at room temperature or in the fridge if overnight. Ideally, you want to salt your steak at least 40 minutes prior to cooking. I like ribeye the best for flavor and happiness purposes, but you can use whichever cut tickles your fancy.
In a small saucepan on low, add the ghee, fresh herbs on the sprigs, and the garlic cloves--you can keep the skin on because we’re just using for infusion. Let the ghee melt and the flavors develop for 15 to 20 minutes.
Preheat cast-iron skillet to high heat. You want it to be smoking hot when you throw on the steaks in order to get the best sear. Cast-iron skillets and fast-searing are both crucial components to a brown crust without overcooking the meat. Make sure you use a high-smoke point oil like avocado oil here. Butter and olive oil have to low of a smoke point and will brown and turn rancid, which is not good for flavor and can produce toxins.
Add the steak to the oiled very hot pan. The cooking times will vary based on the thickness of the steak, but I recommend about three minutes per side for 2-inch thick steak. Remove from heat and baste with the herbed ghee or butter, adding the herbs and garlic on top of the steak as you baste to add more flavor. To baste, tilt your pan to the side, which is basically an arm workout considering the weight of a cast-iron skillet, and continue to spoon the ghee on top of the steak to get a more golden crisp. Repeat on the other side. For this Halloween recipe, I like a bloody medium-rare steak, which is about 130-degrees Fahrenheit so make sure you double check with a meat thermometer.
Remove the steaks from the pan, and let cool on a cutting board for at least 15 minutes prior to slicing and serving. Serve with additional herbed ghee if you so choose. I like to make extra herbed ghee and save it for cooking other dishes, like adding it to the “Purple Monster Mash” or for scrambling my eggs in the morning. The options are endless!
If you're looking for a slightly sweet and rich dessert without any sugar, this is the perfect recipe for you. All you need is four ingredients and almost no cooking skills. Does it get any better than that? Nope. You can easily create an orange creamsicle version by adding one tablespoon of our tangerine dream Joint Oil to the mixture prior to pouring into the molds. This will turn your ghost bites orange, but hey, it's a Halloween color, so it works!
These hydrating gummies are fun for the whole family. Too much wine pushed mom and dad over the edge? Looking for a sugar-free treat the kids will enjoy? This recipe will check all your boxes this Halloween. For a more tart flavor variety, squeeze in your favorite citrus juice. You can also switch up the flavor profile by using your favorite organic juice or coconut milk in place of the water.
Ingredients:
1 cup water
3 scoops Onnit Mineral Electrolytes, lime flavor
¼ tsp. of each color, vegetable-based colorants*
4 tbsp. grass-fed beef gelatin**
Bug silicone molds
Directions:
In a mixing bowl, add ⅓ cup of cold water and stir in 3 scoops of Onnit Mineral Electrolytes. It will foam at first, but it will settle after a minute or so. Mixing the electrolytes with cold water prior to adding hot water is key, so don’t skip this step.
Bring the remaining water (⅔ cup) to a simmer, not a boil. Remove from heat and slowly stir it in the electrolyte mixture, adding the gelatin in between pours.
Divide the gelatin-electrolyte mixture into three mixing bowls. Add ¼ tsp. of each vegetable-based colorant to each bowl and stir. We used red, yellow and blue.
Pour the dyed mixtures into molds and refrigerate for 3 hours.
Once firm, remove from molds and store in airtight container for up to 5 days.
Notes:
*We used India Tree Natural Decorating Colorants purchased at our local Whole Foods Market. You can also make your own natural food dye at home using turmeric, beet, and spirulina.
**We used Vital Proteins’ Pasture-raised, Grass-fed, non-GMO Beef Gelatin.
]]>Have Your Pizza And Cookie Dough Too With These 2 Keto Recipes
https://www.onnit.com/academy/pizza-cookie-dough-2-keto-recipes/
https://www.onnit.com/academy/pizza-cookie-dough-2-keto-recipes/#commentsTue, 07 Jan 2020 14:23:37 +0000https://www.onnit.com/academy/?p=23317There’s absolutely no reason you can’t indulge in the foods you crave while maintaining a healthy lifestyle. At Onnit, we’re all about combining flavor with function so you can optimize your mind, body, and taste …
]]>There’s absolutely no reason you can’t indulge in the foods you crave while maintaining a healthy lifestyle. At Onnit, we’re all about combining flavor with function so you can optimize your mind, body, and taste buds.
We brought in Zach Rocheleau, king of food porn, of The Flexible Dieting Lifestyle to show us his skills. He’s created two keto recipes that are going to blow your mind. Want to eat pizza and cookie dough while still feeling good about it? We got you. Behold the Keto Pepperoni Pizza (cauliflower crust not included) and Keto Chocolate Chip Cookie Dough.
50g almond flour (3.5 tbsp.)
5g coconut flour (1.5 tsp.)
30g whole milk ricotta (⅛ cup)
56g (2oz) shredded monterey jack cheese (or any full-fat cheese you want)
1 pasture-raised egg
2g baking powder (½ tsp)
Dash of dried oregano and dried basil
Ingredients (Toppings)
60g no-sugar-added marinara of choice (¼ cup)
28g shredded Monterey Jack cheese (1 oz)
6 uncured pepperonis
DIRECTIONS
1) Preheat your oven to 450 degree Fahrenheit. Add your ricotta and 2 oz. of Monterey Jack cheese into a microwave safe bowl. Microwave for 30 seconds. Then take out and mix until they are full formed together. 2) Now you will add your egg and mix that in. In a separate bowl, mix together your dry ingredients to avoid any clumps. Then add those a little bit at a time and start to mix them in with cheese and egg mixture. Once you’ve mixed them around a good bit, you should have a super thick paste like consistency. 3) Now you will take your pizza pan, add some parchment paper to it, and add your dough on top. Make sure to have a bowl of warm water to wet your hands because the dough will be too sticky to handle if not. So dip your fingers into the warm water and then start to spread your dough out. You are just spreading it out by pressing your fingers into the dough and just working it out bigger and bigger into a pizza shape. Continue to wet your fingers. 4) So now once you have a solid pizza shape, take a fork and poke some holes in it to ensure it doesn’t bubble up. Now add to your oven to cook for about 12-15 minute. You are cooking until it is golden. 5) Once pizza is done, take out of the oven and add your pizza toppings and add back in for about 5 minutes. Then put on broil for 1 to 2 minutes, or until the cheese turns golden on top. Slice up and enjoy this heavenly Keto Pizza!
Pro Tip: If you want to bring down the macros a bit, you can use half the amount of cheese in the base of the dough (drop to 28g) and use more 30g more of the ricotta.
Macronutrients
9 net carbs, 63g fat, 18g carbohydrates, 9g fiber, 42g protein
42g grass-fed or pastured butter, room temperature (3 Tbsp)
28g cashew butter, room temperature (2 Tbsp)
14g full-fat organic cream cheese, room temperature (1 Tbsp)
120g unsweetened vanilla almond milk (4oz)
42g coconut flour (¼ cup)
2g vanilla extract (can omit this if you use the drops) (½ tsp.)
6 drops of Sweet Leaf Liquid Stevia vanilla creme (Can sub 2g Zero Cal Sweetener of your choice)
15g Lily’s Stevia-sweetened chocolate chips (1 Tbsp)
DIRECTIONS
1) If not at room temperature, add butter, cashew butter and cream cheese to a microwave safe bowl and add them to the microwave for 15 seconds to soften. Then mix together. 2) Now add your almond milk and sweet drops. Mix all that together. Now add half your coconut flour and mix together. Then add the rest and mix. Once it is pretty thick, add your chocolate chips and store in the fridge. I like to do this overnight because the longer it is in the fridge, the more the coconut flour will thicken it up. 3) Then take out and enjoy! Remember sweetness is super relative. You can always add more. So feel free to add more drops or sweetener if you want it be a bit more sweet 🙂
Pro Tip: If you want to lower the carbs a bit and add more protein, you can use 15g of protein and take out 21g of your coconut flour to balance it out!
Macros for bowl:
20g net carbs, 63g fat, 42g carbs, 22g fiber, 16g protein
Forget takeout! Try this Shrimp Stir fry is an easy, healthy dish with honey, garlic, ginger, plump seared shrimp and vegetables in less than 20 minutes.
Serves: 4 Cook time: 35 minutes Difficulty: Easy
INGREDIENTS
1 lb. wild shrimp, peeled & deveined 1 ½ tbsp. olive oil ¼ cup liquid aminos ¼ cup raw honey 1 tsp. minced ginger 1 tbsp. minced garlic 2 tbsp. mirin or rice vinegar 4 cups mixed vegetables of choice Himalayan salt, to taste Red pepper flakes, to taste
INSTRUCTIONS
For the marinade, add ½ tbsp. olive oil, liquid aminos, honey, ginger, and garlic to a mixing bowl. Stir to combine. Marinate the shrimp in half of the mixture for 15 minutes or up to overnight in the fridge. Set aside the remaining marinade.
In a large nonstick skillet on medium-high heat, add 1 tbsp. olive oil and the mixed vegetables. Cook until lightly browned on the edges, eight to 10 minutes. Add mirin or rice vinegar and lightly season with salt. Cook for an additional three to five minutes.
Remove vegetables from pan. In the same pan, arrange marinated shrimp in a single layer. Cook and flip after one minute. Cook other side for an additional minute, add in remaining marinade and cooked vegetables. Toss to combine and serve immediately.
2 Tbsp. olive oikl 3 cups whole shishito peppers Himalayan or sea salt, to taste ½ lemon
INSTRUCTIONS
Olive oil in a large cast-iron skillet over high heat. When hot, arrange peppers in a single layer. Cook each side for two to three minutes until skin blisters. Turn and cook, until peppers are charred on all sides
Transfer peppers to a serving platter, squeeze lemon juice and sprinkle with salt. Serve immediately.
]]>10 Healthy Italian Recipes That Won’t Pack on the Pounds
https://www.onnit.com/academy/healthy-italian-recipes/
Mon, 09 Sep 2019 14:53:51 +0000https://www.onnit.com/academy/?p=25403What are the Benefits of a Healthy Italian Diet? While Italians include bread, cheese, and pasta in their diet, they manage to stay lean and healthy. How so? The Mediterranean Diet, which is essentially the …
While Italians include bread, cheese, and pasta in their diet, they manage to stay lean and healthy. How so? The Mediterranean Diet, which is essentially the Italian cuisine, is rich in plant foods, heart-healthy fats, whole grains, and fish, compared to the Western Diet which is heavier in red meat and processed foods and sugar.
The health benefits of a Mediterranean-style diet is nothing new. It has been shown to lower inflammation, oxidative stress, and reduce the risk of heart disease. The quality and sourcing of food also plays a role. Local, seasonal, and freshly prepared whole foods are always the way to go.
Another thing to consider about Italian food is portion size and preparation. Go to most Italian restaurants in the states, and the portions are often double the size of that in Italy. If you can’t find an authentic Italian chef using only fresh ingredients in your neck of the woods, then we suggest you turn on your best Emeril Lagasse impression, and BAM! Cook your favorite healthy Italian dish at home. We’ve included some delicious ideas as a great starting point below.
What Foods Can I Eat, What Are Foods to Avoid, What’s Good for Snacking?
FOODS TO EAT
PROTEIN
Fish
Examples include: salmon, Black Bass, Branzino (Mediterranean sea bass)
Shellfish
Examples include: shrimp, mussels, lobster, octopus, scallops, clams and oysters
Poultry, in moderation
Eggs, in moderation
Red meat, rare occasions
CARBOHYDRATES
Vegetables
Fresh vegetables and fruits are plentiful in a healthy Italian diet
Fruit
Specifically fresh berries, which are lower in sugar by volume as compared to tropical fruits like pineapple and mango.
Legumes and beans
Examples include: Cannellini beans, chickpeas, lentils, and hummus
Whole grain and sourdough bread*
Fresh-prepared authentic pasta, in moderation
You are more likely to find this in Italy than in the U.S. Store-bought pasta tends to be more processed to sustain shelf-life.
Pasta alternatives; i.e. chickpea pea pasta, nonGMO edamame pasta, kelp noodles, zucchini or sweet potato noodles (you can buy a Spiralizer on Amazon for cheap and make your own at home.
Examples include: white and brown rice, quinoa, bulgur, farro
Vegetable starches
Examples, potatoes, and corn
Full-fat, plain, unsweetened yogurt
Wine, in moderation
One glass for women; two for men
*The live bacteria in the starter helps pre-digest the gluten and consume some of the carbohydrates prior to baking, yielding a bread that is easier on the digestive tract, with lower carbohydrates compared to standard white bread.
Heat olive oil in a 9-inch cast-iron skillet over medium-high heat. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini and cook, stirring often, until tender and edges golden brown, 8 to 10 minutes.
Meanwhile, whisk eggs, yogurt, cheese, garlic powder, salt, and pepper in a large bowl. Pour evenly over sauteed zucchini and onions. Don’t stir. Let cook until eggs begin to set, about one minute.
Place skillet in the oven, and cook until edges are set about 5 minutes. Then increase the temperature to broil and cook for an additional 2 minutes until the top is golden brown.
Remove from oven, sprinkle with a couple of tablespoons of cheese and fresh chopped parsley and fresh dill. Season with additional salt and pepper if desired.
LUNCH: Gluten-Free Prosciutto, Fig, and Arugula Flatbread
1 cup shredded mozzarella ½ cup shredded parmesan and asiago 1 cup fresh arugula ⅓ cup low-sugar fig spread* 10 slices prosciutto 1 box Simple Mills Gluten-Free Pizza Dough Mix** 2 tbsp. apple cider vinegar 2 tbsp. extra virgin olive oil, plus 1 tbsp. for drizzling 6 tbsp. water
*I love the FiordiFrutta USDA Organic fruit spreads sweetened only with fruit sugar.
**I love this pizza dough mix for ease of use, quality of ingredients, and most importantly, taste! It’s made out of eight simple ingredients: almond flour, arrowroot, flax meal, cauliflower baking soda, organic oregano, cream of tartar, and organic garlic.
INSTRUCTIONS
Preheat oven to 350-degrees Fahrenheit.
In a large mixing bowl, add the pizza dough mix, apple cider vinegar, olive oil, and water. Mix until thoroughly combined and dough is formed.
Divide dough into two equal portions, and roll into balls. Using clean oiled hands, carefully form into a flatbread or circular pizza shape with raised edges, based on preference. Repeat with second dough
Bake flatbreads on an oiled sheet pan for five minutes. Remove from oven. On each flatbread, add ½ the fig spread and evenly distribute. Then sprinkle the mozzarella, parmesan, and asiago shredded cheese on top.
Bake for an additional 10 to 15 minutes. Remove from oven and add the prosciutto, arugula, and drizzle a little extra extra virgin olive oil on top! Enjoy warm.
2 fresh peaches 3 heirloom tomatoes 1 lb. fresh mozzarella 2 cups fresh basil leaves ½ cup extra virgin olive oil (EVOO) 3 garlic cloves ¼ cup Parmigiano Reggiano 3 tbsp. white balsamic vinegar Sea salt, to taste Black pepper, to taste
INSTRUCTIONS
In a food processor, add the fresh basil, EVOO, white balsamic, garlic cloves, Parmigiano Reggiano, salt, and pepper to taste. Pulse until combined.
Clean and slice the peaches and tomatoes into quarters.
Slice the mozzarella into a similar size and shape.
On a serving platter, alternate the tomato slice, mozzarella, and peach, stacking them on top of the corner of the other. However, you can arrange whatever suits your fancy!
Carefully spoon pesto over the arrangement. Serve immediately.
DINNER: Lemon Butter Branzino served with Shiitake Risotto
4 whole Branzino*, or white fish of choice 2 lemons 4 tbsp. grass-fed butter, divided 1 bunch fresh thyme sprigs Sea salt and pepper, to taste Extra virgin olive oil 2 shallots, minced 3 cups chicken broth** 1 cup arborio or medium-grain rice ⅓ cup marsala wine 1 lb. shiitake mushrooms stemmed and thinly sliced ½ cup Parmigiano Reggiano, freshly grated
*Scaled and gutted **from USDA Organic pasture-raised chickens ideally.
INSTRUCTIONS
Preheat oven to 450-degrees Fahrenheit.
Bring 6 cups of chicken or vegetable broth to a simmer.
In a large saucepan over medium heat, add 2 tbsp. butter and 1 tbsp. EVOO. Once melted, add shallots, and cook until translucent. Then add in the mushrooms. Cook for five to eight minutes, stirring occasionally, until softened.
Meanwhile, pat fish dry. Drizzle EVOO and season with salt and pepper on skin and in cavity. Stuff with thyme sprigs, a couple of lemon slices, and 2 tbsp. grass-fed butter divided into ¼ tsp. to evenly distribute among fish. Transfer fish to 2 rimmed baking sheets lined with wire racks. Roast for approximately 20 minutes.
While fish is cooking, add the rice, marsala wine, and leaves from 2 sprigs of thyme. Stir to combine with shallots and mushrooms.
When the liquid is absorbed, add ½ cup of warmed chicken broth to mixture and stir. Increase heat to medium-high, and continue adding ½ cup of broth, allowing the liquid to be fully absorbed before adding more broth. You should be stirring frequently. Continue with all of the remaining broth until the rice is tender and the mixture is creamy. Remove from heat, stir in Parmigiano Reggiano. Garnish with additional thyme leaves if desired. Serve immediately with fish.
DESSERT: Panna Cotta with Blueberry Sauce
Panna Cotta is Italian for “cooked cream.” Traditionally, this Italian dessert is made with heavy cream, but for this recipe, we’re using a non-dairy alternative, coconut milk, as a base and raw honey as a natural sweetener.
Cook Time: 10 minutes Set Time: 4 hours to overnight in fridge Yield: 6 servings Difficulty: Easy
INGREDIENTS
(2) 13.5-oz can full-fat coconut milk ¼ cup raw, unfiltered honey 1 vanilla bean* 4 tsp. gelatin** 2 tsp. water Coconut oil
Blueberry sauce
1 cup organic blueberries 2 tbsp. fresh-squeezed orange juice 1 tsp. orange zest 1 tbsp. Honey or sugar substitute of choice ¼ tsp. cornstarch ¼ tsp. vanilla extract Pinch salt, to taste
*Slice down the center lengthwise to expose the vanilla bean caviar. Carefully run your knife perpendicular to the bean and slide down to scrape out the vanilla bean caviar. This is where the flavor is concentrated.
**We love Vital Proteins’ gelatin from pastured cows.
INSTRUCTIONS
In a small bowl, combine the water and gelatin. Let it sit for five minutes.
Meanwhile, in a small pot on medium-low heat, add the coconut milk, honey, and vanilla bean caviar. Whisk together. You can also add the full vanilla bean for extra flavor and discard before pouring into molds or ramekins. Bring to a simmer, then add in the gelatin water. Whisk until the gelatin is fully dissolved.
Lightly grease a small ramekin or mold with coconut oil to prevent sticking to the sides. Coconut oil is the best choice here because of its sweet flavor profile.
Pour mixture evenly into 6 mini bowls or molds. Place in fridge to set for four hours or overnight.
Add all ingredients for the blueberry sauce in a small pot on medium-low heat. Stir and cook until blueberries start to breakdown, and it the mixture thickens slightly about five minutes.
Remove the panna cotta molds from the fridge. Run a knife around each edge and set in a bowl of warm water to loosen the edges. Invert mold onto serving plate. With blueberry sauce on top, and serve.
The Ultimate Healthy Italian Meal Plan
DAY 1
Breakfast: Muesli with unsweetened dried fruit & milk Lunch: Grilled salmon served over spinach sauteed in garlic, EVOO, and lemon Dinner:Bison Marinara over Zucchini Noodles Snack: dry roasted almonds and an apple
DAY 2
Breakfast: Vegetable omelet with fresh sourdough bread Lunch: Lentil soup with a side salad Dinner:Homemade Pesto Kelp Noodles Snack: olives, feta cheese, fresh sliced cucumber and tomatoes
DAY 3
Breakfast: Full-fat Greek yogurt with fresh berries and crushed walnuts Lunch: Seared scallops served with grilled vegetables Dinner:Turkey-Stuffed Peppers Snack: Antipasto
DAY 4
Breakfast: Oatmeal porridge with unsweetened milk of choice and 2-4 soft boiled eggs Lunch:Garlic Butter Shrimp over Zucchini Noodles Dinner: Cauliflower-crust veggie pizza Snack: Greek yogurt and fresh fruit
]]>The Best Low Carb High Protein Recipes, Meals, & Snacks
https://www.onnit.com/academy/low-carb-high-protein-recipes/
Sun, 30 Jun 2019 16:03:25 +0000https://www.onnit.com/academy/?p=25163What Are the Benefits of a Diet consisting of Low Carb, High Protein Recipes? The beauty of life is we are all different. This also accounts for the at-times frustration of finding the best diet …
What Are the Benefits of a Diet consisting of Low Carb, High Protein Recipes?
The beauty of life is we are all different. This also accounts for the at-times frustration of finding the best diet for you.
Every. Body. Is. Different.
A simple blood sugar or genetic test can tell you how you process carbohydrates, glucose at its simplest form. Some people are more insulin sensitive, meaning one would require less insulin to lower blood sugar levels (good). While some are more insulin resistant, the body’s cells don’t respond normally to insulin, causing a build of glucose in the blood (bad).
A low-carb, high-protein diet can be an effective lifestyle approach for those looking to lose weight, gain lean muscle, and even therapeutic approaches for some conditions. Distinguishable from the ketogenic diet, a low-carb, high-protein diet allows more carbohydrates from whole food sources, more protein from plant and animal sources, and decreases the need for high-fat consumption.
According to Chris Kresser, M.S., L.Ac., “both the research and my clinical experience suggest that low-carb diets can be incredibly effective therapeutic tools for certain conditions.
Whether you’re aiming to include more whole foods, shape up for summer, or to feel overall better consuming fewer carbohydrates, these low-carb high-protein recipes
What Foods Can I Eat, What Are Foods to Avoid, What’s Good for Snacking
PROTEIN TO EAT
Poultry
Fish
Red Meat
Some Dairy; including eggs, cream, cheese
Non-Starchy Vegetables: leafy greens, zucchini, squash, broccoli, cauliflower, peppers, onions, most vegetables are allowed and encouraged
Certain fruits: lemon, lime, tomato, avocado, coconut (berries are your lowest sugar options and can be included moderately)
HEART-HEALTHY FATS TO EAT
Oils: avocado oil, coconut oil, extra virgin olive oil, butter, ghee; stick to unrefined and organic whenever possible
Avocado
Nuts and seeds
Dairy: Egg yolks, raw cheese, organic cream
CARBOHYDRATES (FROM VEGETABLES) TO EAT
While vegetables are technically considered a carbohydrate, they are very low on the glycemic index and carbohydrate scale. Most vegetables are allowed and encouraged with the exception of some starchy vegetables like white potatoes. Lower glycemic carbohydrate-rich root vegetables like sweet potatoes and beets can be consumed in moderation.
PROBIOTIC-RICH FOOD TO EAT
Fermented vegetables, like kimchi or sauerkraut
Fermented tea, like a low-sugar kombucha
Unsweetened Greek or Skyr yogurt should be limited, but is OK in moderation
Unsweetened flavored or unflavored soda and mineral waters
CONDIMENTS TO EAT
Unsweetened BBQ, ketchup, mustard, mayo and vinegars
CARBOHYDRATES TO AVOID
Processed sugars: candy, chocolate, cookies, cakes, soda, fruit juice, energy drinks, high fructose corn syrup
Grains: pasta, bread, oats, rice, quinoa, ancient grains
Fibrous Starches: potatoes, sweet potatoes, corn
Beans and legumes: chickpeas, black beans, kidney beans, lentils, edamame, peas
Fruit: most fruit should be limited, berries, orange, and apple have lower sugar content, so these can be consumed in moderation. Tropical fruits like banana, pineapple and mango have a high sugar content should be avoided.
Alcohol: no cocktails, sugary mixers, wine and beer. Liquor in moderation.
Dairy: milk and yogurts tend to be higher in sugar and should be limited.
1 ½ cups cauliflower, chopped (about ½ small head) 3 tbsp. avocado oil 2 bell peppers, thinly sliced ¼ small red onion, thinly sliced 2 spicy chicken sausage*, diced 4 large eggs, pastured 1 teaspoon hot sauce of choice* Salt and pepper, to taste *Look for USDA organic, uncured, and nitrate-free when possible **We used Cholula’s Chipotle hot sauce
Instructions
Preheat oven to 400-degrees Fahrenheit.
Spread bite-sized cauliflower onto a microwave-safe plate, cover with a paper towel and heat for 3 minutes, until lightly steamed but slightly undercooked.
Meanwhile in a large cast-iron skillet, heat two tablespoons oil on high heat. When lightly smoking, add the cauliflower pieces and diced sausage.
Cook and toss occasionally to brown on half the sides, about five minutes. Add in the bell peppers and onions, and continue to cook and char on some side for about five more minutes. Add in the hot sauce. Season with salt and pepper.
Make four wells in the mixture and carefully crack one egg into each well. Cook in the oven for three to four minutes, or until the whites are set, but the yolks are still slightly runny. Serve immediately.
½ pound smoked Scottish salmon, preferably wild-caught 3 large eggs, pasture-raised 1 cup haricots verts (thin green beans) 1 cup frisee or butter lettuce ¼ cup shaved radish ¼ cup niçoise olives pitted 1 tbsp. capers, drained 1 tbsp. shallot, sliced ½ lemon, juice, and zest ¼ orange, juice, and zest 3 tbsp. extra virgin olive oil Sea salt, to taste Black pepper, to taste Fresh dill, to garnish
Instructions
In a medium pot, bring salted water to boil.
Boil green beans for about two minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
In the same pot, bring water back to a boil. Add the eggs when water is boiling. Time for exactly six minutes, which is the perfect soft boil. Transfer to an ice bath for 3 minutes, then peel while still warm under running water to prevent the shell from sticking to the white.
For the vinaigrette, add the olive oil, lemon juice, zest, orange juice, zest, capers, shallot, salt, and pepper to taste. Whisk to combine.
Half the eggs lengthwise. Break the salmon into large flakes with a fork. Shave radish on a mandolin.
Assemble the plate. Frisee or lettuce on the bottom. Drizzle half the dressing. Top with the salmon, halved eggs, olives, radish slices, and green beans. Top with remaining dressing.
Dinner: Chicken and Bacon Caesar Spaghetti Squash Boats
1 spaghetti squash 2 chicken breasts, look for USDA organic and pasture-raised 4 slices bacon, look for uncured, nitrate-free 2 tbsp. avocado-oil-based Caesar dressing* ½ cup shaved Parmesan and Asiago Cheese, plus ¼ cup for top ¼ cup Pork Panko “breadcrumbs” Chopped parsley, garnish (optional) *We used Primal Kitchen Caesar dressing for this recipe.
Instructions
Preheat oven to 425-degrees Fahrenheit. Make sure you have at least two racks: one for the spaghetti squash and one for the bacon.
Half the spaghetti squash lengthwise, remove the seeds, lightly coat with avocado oil, salt, and pepper. Place flat side down on a rimmed baking sheet. Roast for 40 to 45 minutes, or until it can be easily pierced and shreds easily with a fork. Be careful to not overcook because it will turn less spaghetti-like and more mushy.
Arrange the bacon slices in a single layer on another rimmed baking sheet. Roast for 10 minutes, or until crispy. Chop into small bit, and set aside.
While the squash and bacon is cooking, heat a cast-iron greased lightly with avocado oil to medium-high heat. Pat dry the chicken breasts, and season with salt, pepper, and garlic powder. When the cast-iron is hot, cook the chicken breasts for about 6 to 8 minutes on each side. Set aside to cool before chopping. Chop into bite-size pieces.
When the spaghetti squash is done and has cooled enough to handle, hold the bottom for stability with one hand and with the other hand shred with a fork. Try to not break the skin because you’re going to use for serving.
Raise the oven temperature to broil.
Transfer the spaghetti squash to a large mixing bowl, and add in the Caesar dressing, cheese, chopped chicken, and chopped bacon (reserve 2 tbsp. for garnish). Toss to combine, and transfer back into the squash “bowls.”
Sprinkle ¼ cup of the cheese on top, 2 tbsp. bacon crumbles, and Pork Panko. Broil for 1-3 minutes, or until golden brown on top. Garnish with chopped parsley if desired. Enjoy!
½ cup Creamy Peanut Fat Butter ¾ scoop vanilla grass-fed whey protein powder 3 tbsp. Lily’s Stevia-sweetened dark chocolate chips ¼ cup unsweetened shredded coconut, plus 1 tbsp. extra for rolling 3 tbsp. flax meal of ground flax seed 3 tbsp. hemp seeds
Instructions
Add all ingredients except for 2 tbsp. shredded for rolling (optional) to a medium mixing bowl.
Mix with {clean} hands until fully combined. It should be malleable and soft but hold together easily without it sticking to your hands.
In a small bowl, add the shredded coconut for rolling. Cacao powder would work well here too. Take a quarter-size amount, and roll into a ball, then dip into the coconut, and place in a Tupperware or plate to set in the fridge for 10 minutes. They’ll keep well in the fridge for up to one week.
Breakfast: Overnight N’Oats (add 1 scoop grass-fed vanilla whey protein) Lunch:BLT Chicken Salad Stuffed Avocado Dinner: Big-Ass Salad Snack: 2 soft-boiled eggs sprinkled with Trader Joe’s “Everything But Bagel” seasoning, sliced raw veggies like cucumber and bell peppers with lemon and sea salt Dessert:Avocado Pudding (sub maple syrup for monk-fruit-sweetened maple syrup by Lakanto)
]]>Easy Low Carb Dinner Ideas for 2019
https://www.onnit.com/academy/easy-low-carb-dinner-ideas-for-2019/
Thu, 20 Jun 2019 18:17:33 +0000https://www.onnit.com/academy/?p=25143Looking to go low carb, but aren’t sure where to start? Well, look no further than our guide for easy low carb dinner Ideas. Low-carb diets have been found to be a healthy option for …
]]>Looking to go low carb, but aren’t sure where to start? Well, look no further than our guide for easy low carb dinner Ideas.
Low-carb diets have been found to be a healthy option for weight loss and heart-health. Low-carb diets are also great for putting limits on those bags of potato chips you’ve been KOing at night. (Some of us need hard-and-fast rules and that’s okay.)
You don’t have to go super low carb in order to see the benefits. Don’t worry about going all-out Keto. Instead, fill your diet with healthy proteins and fats, and fibrous fruits and veggies.
Being consistent with these types of meals will help you reach your weight-loss and fitness goals. Plus, enriching your diet with more nutrient-dense foods will improve your overall health and immunity. Wins all around.
What Are The Most Filling Low Carb Foods?
Luckily,
low-carb foods lend themselves to being filling. Low-carb foods mean they’re
usually high in fat, protein, or both. Both protein and fat help make you feel
fuller because they regulates your appetite by controlling hormones that make
you feel hungry.
High-fiber
vegetables are also great for keeping you full because fiber digests very
slowly, so food actually stays in your stomach longer.
Some great choices for low-carb, filling foods are:
Avocado
Avocado is the king of low-carb foods. This high-fat fruit is also fibrous and can be added to pretty much anything—from smoothies to steak— for flavor and calories.
Eggs
Eggs are a great choice because they’re almost carb-free and contain a variety of healthy nutrients that keep your brain healthy. Worried about your cholesterol? Don’t be.
Meat (Beef, Chicken, Pork, Salmon, Trout)
For those who are going low-carb, it’s important to vary the types of meat you eat. Adding salmon, trout, and other fish to your diet is a great way to get Omega-3 Fatty Acids into your diet. Beef, chicken, and pork are also virtually without carbohydrates.
Fibrous Veggies and Fruit
Fibrous veggies and fruit, such as broccoli, kale, and berries are excellent choices for low-carb eaters. If you’re trying to go “keto,” however, you’ll need to watch how much fruit and vegetables you eat because they also contain carbohydrates.
Almonds
Almonds and other nuts such as cashews are perfect for snacks. They contain a low amount of carbs, lots of fiber, and are easy to carry around.
Greek Yogurt and Cheese
If you digest dairy okay, cheese and yogurt are excellent low-carb options. Yogurt is great for a bedtime snack because it contains casein protein, which is slow-digesting.
Easy Low-Carb Dinner Ideas with Meat
These are some easy, tasty low-carb dinners to make. They’re great not only for those small, family dinners, but impressive if you want to invite guests!
Chicken Zucchini Boats
Ingredients
3 Zucchinis Cooking Spray 3/4 lb. chicken breast, shredded 2 tbsp olive oil 1/4 tsp Italian seasoning 1/4 tsp garlic salt 1/4 tsp ground black pepper 3/4 cup marinara sauce ½ cup Italian cheese mix
Instructions
1.Preheat oven to 400°F.
2. Cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the flesh and seeds out.
3. Place zucchini in a baking dish and lightly coat with cooking spray. Place in the preheated oven for 15 minutes, or until the zucchini gets tender.
4. While zucchini is cooking, heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken and seasoning.
5. Cook until the chicken is cooked through. Add marinara sauce and cook for an additional 2 minutes, stirring occasionally.
6. Scoop the chicken mixture into the zucchini boats and top with cheese. Return the zucchini boats to the oven until the cheese melts.
Steak Salad with Balsamic Dressing
Ingredients
for dressing
1/4 cup balsamic vinegar 1/4 cup olive oil 2 teaspoons lemon juice 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon black pepper
For
salad
1 beef flat iron steak or top sirloin steak (3/4-1 pound) Salad greens 4 radishes, sliced 1/2 avocado, sliced ¼ cup almonds, crushed
Directions
1.To
make dressing, whisk vinegar, olive oil, lemon juice, thyme, salt and pepper
2.
Marinade steak with ¼ cup dressing (keep the rest). For best results, allow to
marinate in the refrigerator for at least 8 hours.
3.Cook
steak as desired. Let stand for 5 minutes and then slice.
4.
To serve, plate greens and top with steak, radishes, avocado, and crushed
almonds. Dress with reserved dressing.
Easy Low-Carb Dinner Ideas with Seafood
If
you’re trying to add more seafood in your diet, these delicious low-carb
dinners are just the ticket.
Lemon Garlic Shrimp and Asparagus
Ingredients
Cooking spray 1 lb. asparagus 2 tbsp olive oil 4 cloves minced garlic Salt Black pepper 1-1/2 pounds uncooked shrimp, peeled and deveined Juice from ½ lemon 1 tsp paprika 3 tablespoons butter
Directions
1.Preheat
oven to 400 degrees. Line a baking pan with parchment paper or tinfoil and
spray with cooking oil
2.Place
asparagus on baking pan and drizzle with 1 tbsp olive oil. Sprinkle with
garlic, salt, and pepper, and toss. Place in a layer on one side of the pan
3.Bake
in oven for about 5-7 minutes, or until tender
4. Remove asparagus from oven and place shrimp on the pan. Coat shrimp with olive oil, salt, pepper, paprika, and lemon juice. Top asparagus and shrimp with butter.
5.Roast
in oven until shrimp is cooked.
Salmon with Mushrooms and Peppers
Ingredients
3 tablespoons unsalted butter 1 white onion, thinly sliced 2 red or yellow bell peppers, sliced 1/2 lb. oyster* mushrooms, sliced 2 garlic cloves, minced 1/4 cup dry white wine 1/4 cup finely chopped flat-leaf parsley Salt and pepper, to taste 1 tbsp olive oil 6 salmon fillets
Directions
1. In a large skillet, melt butter. Add the onion, stirring continually, and cook until softened. Add bell peppers and cook until softened. When peppers are cooked, add the mushrooms, garlic, and wine. Stir occasionally, for about 7-9 minutes, or until the mushrooms are starting to brown.
2.
Add parsley, salt and pepper. Cover and turn heat to low.
3.
Heat another large skillet until it’s hot. Coat skillet with olive oil. Season
salmon with salt and pepper and add them to skillet, skin-side up.
4.
Cook salmon until desired doneness.
5. To serve, spoon mushrooms and peppers onto plate and top with salmon.
Easy Low-Carb Dinner Ideas for Vegetarians
If
you’d like to go low carb and you’re vegetarian, or if just want to give your
meatless Mondays a little more flavor, try these!
Mozzarella Spaghetti Squash
Ingredients
1 spaghetti squash, seeded 2 tbsp olive oil 3/4 cup onion, chopped 3 cloves garlic, minced 1/2 cup light sour cream 3 ounces cream cheese 3/4 cup grated parmesan cheese 3-4 cups baby spinach 1 1/4 cups canned artichoke hearts, chopped Salt and pepper 3/4 cup grated mozzarella cheese
Directions
1.Place spaghetti squash in a microwave
safe dish, cut-side down.
2.Pour 1/2 inch of water in the dish, then cover with
plastic wrap and microwave until soft, about 10 minutes.
3. Remove and let cool slightly, then with a fork, scrape up
the strings from the squash, but don’t remove strings.
4. In a pan, heat olive oil over medium
heat and add onion. Cook until tender, 5-8 minutes. Add
garlic and cook until fragrant, about 60 seconds.
5. Add sour cream, cream cheese, and
half of the parmesan cheese. Stir until mixture is smooth. Finally, stir in
spinach and artichoke hearts. Cook until the spinach has wilted.
6. Pour half of the mixture into each
spaghetti squash half and gently stir with the spaghetti strings. Once
combined, top with mozzarella and the remaining parmesan.
7. Place under the broiler for a few minutes, or until the cheese is melted and slightly browned.
Veggie Stuffed Mushrooms
Ingredients
4 large portabella mushrooms 2 tbsp olive oil plus more for coating the mushrooms 1 yellow onion, diced 2 medium zucchinis, diced 1 roasted red pepper, diced 5 sun-dried tomatoes chopped 2 cloves garlic, minced 1 large handful spinach 1 pinch dried oregano 1 pinch dried thyme 1 pinch crushed red pepper flakes Black pepper, to taste 1/4 cup dried breadcrumbs (gluten-free if needed) 1/4 cup grated parmesan 1/4 cup shredded mozzarella
Directions
1. Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper or tinfoil.
2. Remove the stalks and scoop the gills out of the inside
of the mushrooms, and rub each with a bit of olive oil. Set mushrooms on the
baking sheet, stalk side up.
3. In a sauté pan over medium high heat, sauté onions and
olive oil. Add zucchini and cook until softened. Next, add red pepper and
tomatoes and cook for a few more minutes. the onions have become translucent and soft,
add garlic and spinach.
4. When the spinach has wilted, remove the pan from heat. Add the remaining ingredients: oregano, thyme, red pepper flakes, salt and pepper, breadcrumbs, and cheese. Stir.
5. Stuff each mushroom with a quarter of the mixture.
6. Bake for about 35 to 40 minutes. If desired, top each mushroom with a little more cheese and return to oven until cheese is melted.
Macro Tips to Keep in Mind with Your Easy Low Carb Dinner Ideas
When eating low-carb, there are a few important things to
remember. First, it can be easy to go over on your calories because fat is so
calorie-dense. Fat has 9 calories per 1
gram. Protein and carbs, on the other hand, have 4 calories per 1 gram. So, if
you’re replacing the same volume of your usual carbohydrate sources with fat,
you’ll be eating more than twice as many calories.
Smothering everything in cheese because it’s “low carb,” is
probably the wrong mentality. Instead, have a general idea of how many calories
you should be eating and match your macronutrients to that calorie load.
Another good thing to remember is that fiber is your friend. If you want to count your carbohydrates, you can subtract the grams of fiber from the total number of carbohydrates. So, for example, a cup of raspberries has 15 grams of carbohydrates, but 8 grams of fiber. So, the net carbohydrate count for a cup of raspberries is only 7 grams.
Finally, if you like to work out hard, try to time your carbohydrates before and after your workout. Your body will need those carbs to perform well, no matter if you’re trying to lose weight, build muscle, or win a Brazilian Jiu-Jitsu tournament.
]]>4 Purple Tea Recipes Fit For a King (and Queen)
https://www.onnit.com/academy/4-purple-tea-recipes-fit-for-a-king-and-queen/
Mon, 20 Aug 2018 18:08:48 +0000https://www.onnit.com/academy/?p=23480
Add 2 tea bags, cinnamon stick, whole cloves, and cardamom to the water and cover. Let steep for five to eight minutes.
Strain into a large mason jar or pitcher. Stir in maple syrup, then cool in fridge for an hour or overnight.
Add ice to serving glasses. Pour chilled tea over ice. Top with coconut milk or cream. I suggest whisking the canned coconut cream in a bowl or blender before topping tea. Serve with a cinnamon stick for garnish, if you want it to look pretty.
Notes:
*Can substitute with 1/4 tsp. vanilla extract plus additional sweetness if desired.
5-10 SweetLeaf Stevia Sweet drops or 1 tsp. raw honey
2-3 Purple King Tea ice cubes**
1-2 fresh mint leaves, for garnish
Directions:
Muddle blackberries with the Stevia drops, or sweetener of choice. Add to the bottom of a tall serving glass. Add King Tea ice cube cubes.
Pour half coconut water, half soda water. Stir lightly to combine. Garnish with a mint leaf and a couple fresh blackberries. Serve with a reusable straw.
Notes:
*For an energized version, replace the mineral water with an organic HiBall Sparkling Energy Waters, mixed berry flavor.
**To make purple tea ice cubes, simply boil 10-ounces of water. Remove from heat. Add 2 tea bags, cover, and steep for 10 minutes. Pour into ice cube mold and freeze for 3 hours or overnight.
4 tbsp. raw unfiltered honey or 2 full dropper SweatLeaf Stevia drops
Ice
Directions:
Bring water to a boil. Remove from heat, add the tea bags, and let steep covered for about 8 minutes.
Discard the tea bags, and pour brewed tea into a pitcher. If using honey as a sweetener, mix in now.
Squeeze two lemons and add the lemon slices to the pitcher. Don’t be shocked when the tea changes color. The acidity in the lemon juice will change the color from purple to a light pink. Pretty neat huh?
Stir in Stevia drops or sweetener of choice.
Chill in fridge for about 3 hours or overnight. Serve over ice. Garnish with a fancy mint leaf or a snazzy lemon slice.
Add the ingredients except for the toppings to a high-powered blender. Pulse until smooth. There’s a high likelihood that you’ll have to stop and scrape down the sides with a rubber spatula, then blend again. Don’t add more liquid. It will quickly go from bowl to a smoothie if you do that. Be patient, stir, and blend. Vitamix takes the prize here for best acai blender (no affiliation, just dig it.)
Scoop or pour into serving bowl. Add toppings of choice. I like fresh fruit, bee pollen, granola, nuts or seeds, and a light drizzle of raw honey!
Notes:
*I used a silicon whiskey ice cube mold, so one ice cube is quite large.
]]>Own The Day By Making These 2 Low-Carb Lunch Recipes
https://www.onnit.com/academy/own-the-day-by-making-these-2-low-carb-lunch-recipes/
Mon, 23 Apr 2018 00:08:25 +0000https://www.onnit.com/academy/?p=23255Just like one healthy meal isn’t going miraculously give you a six pack, one slice of pizza isn’t going to throw you off the nutritious bandwagon. When it comes to an optimized diet, it’s all …
]]>Just like one healthy meal isn’t going miraculously give you a six pack, one slice of pizza isn’t going to throw you off the nutritious bandwagon. When it comes to an optimized diet, it’s all about establishing sustainable habits. I think we all can agree that food is one of the best parts of life. While it’s necessary for survival, food is also pretty freaking tasty. So let’s celebrate that mouth pleasure!
In Aubrey Marcus’ book “Own The Day,” he highlights the importance of food variety in order to maximize micronutrients in your eating regime while keeping it interesting for your palette. In his words, “Eat A Weird Lunch.” These two low-carb lunch recipes featured Chapter 8 are going to ensure that you step up your game through delicious, easy-to-prep, nutrient-dense meals.
6-8 ounces boiled shrimp, deveined, peeled & tails removed
¼ cup organic pomegranate seeds
½ organic avocado, diced
½ cup kimchi
1 small organic red onion, diced
Juice of lime
Red pepper (hot) sauce
1 tbsp. seaweed flakes (see note)
¼ tsp. sea salt
Instructions
1. Chop the shrimp.
2. Combine the shrimp, avocado, kimchi, red onion, and pomegranate seeds in a large bowl.
3. Add the lime juice, red pepper sauce (to preferred heat level), and sea salt, and stir to combine.
4. Refrigerate for a minimum of hours to let the ceviche marinate.
5. Before serving, sprinkle on the seaweed flakes.
Note: You can find dulse or nori flakes in most supermarkets, or use the Japanese Seaweed seasoning blend furikake.
1 head of cauliflower
2 tablespoons
4 tablespoons Primal Kitchen Mayo
2 tablespoons Indian curry or ground turmeric (or more, to taste)
Sea salt
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Break the cauliflower into florets.
3. On a baking, toss the cauliflower with avocado oil, and sprinkle with sea salt.
4. Roast for 20 minutes or until the cauliflower, starts to turn soft and golden brown.
5. In medium bowl, mix together the mayo and the curry powder or turmeric.
6. Add the roasted cauliflower to the bowl, and stir to combine.
