Recipes




Lean Cereal Bars

Posted by ks on Aug 31st, 2010

2 cups puffed wheat
1/3 cup ground almonds or walnuts
2 Tbsp. ground flaxseeds
1 cup vanilla whey protein powder
1/3 cup dried fruit(cranberries, blueberries or raisins)
1/3 cup pure maple syrup
1 Tbsp. coconut oil
1 tsp. vanilla extract
2 tbsp natural peanut butter

In a bowl, combine dry ingredients. Set aside
In a pot, combine syrup and coconut oil. Heat to a simmer. Add vanilla extract and peanut butter and remove from heat. Stir with a fork to blend ingredients.
Add liquid mixture to cereal mixture and mix with a spoon.
Press evenly into a oiled 8 by 8 inch pan. Let cool in the refrigerator until solid. Cut into 8 squares. Wrap individually and keep frozen for best results.

Asian Orange Wings

Posted by ks on Aug 21st, 2010

1 cup orange marmalade
2 tablespoons hoisin sauce
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon rice vinegar
1 tablespoon “rooster” chili sauce

Cut tips off the chicken wings and save tips for the stock. Slash the inside of each wing joint to hep them cook more evenly, but don’t cut them all the way through. Sprinkle liberally with the dry rub, coating them evenly. Prepare the grill for cooking over direct medium heat. In a small saucepan, warm the marmalade and add the hoisin, soy sauce,vinegar, and rooster sauce. Cook over low heat for 5 minutes. Remove from the heat. Grill the wings, turning often, for 30 minutes, or until they are nicely browned and the juices run clear. You may serve the wings whole or cut them into single-joint segments. Transfer the wings to a bowl. If necessary, warm the glaze just to loosen it up and then pour it over the wings. Toss to coat well and serve.

Flaxseedoil Vinaigrette

Posted by ks on Aug 8th, 2010

3 tbsp. flaxseed oil
3 tbsp. extra virgin olive oil
1/2 cup balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. maple syrup
3 cloves garlic,peeled and chopped
1/4 tsp sea salt
1/4 tsp fresh ground pepper

Add all ingredients to a blender and blend. Store in refrigeator in a dark,opaque,air-tight container for up to 2 weeks.

Marinara Sauce

Posted by ks on Aug 3rd, 2010

1 cup chopped onions
1 tablespoon minced garlic
1/2 cup vegetable stock
1 teaspoon minced fresh oregano
3/4 teaspoon minced fresh basil
1 bay leaf
1/2 teaspoon ground black pepper
2 cups sliced fresh mushrooms(optional)
3 cups canned tomato sauce
2 cups canned tomato puree

in a large saucepan, saute onions and garlic in vegetable stock with crushed herbs, bay leaf, and black pepper until onions are tender. Add mushrooms and cook 5 minutes.
Add tomato products. Cover and simmer over low heat for 1 hour.Remove bay leaf before serving over pasta.

Grilled Tomatoes

Posted by ks on Jul 25th, 2010

4 large ripe tomatoes
1 tablespoon olive oil
1/4 teaspoon salt

Cut the tomatoes in half crosswise and squeeze them gently to remove the seeds. Brush the cut side of each tomato with oil and season with salt. Preheat a grill or grill pan over medium-high heat. Place the tomatoes into the pan cut side down and grill until warm, softened, and browned on the cut side, but still retaining their shape, about 10 minutes.



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