I love game meats. I also love Mediterranean flavors, so I threw this together for dinner along with cauliflower rice and spinach and some shredded beets I had in the fridge (eat your veggies!!!)
1 lb ground venison or any ground meat your prefer
1/2 cup panko bread crumbs
1 T cumin
1 T coriander
1/2 t cinnamon
1 t granulated garlic
1 t granulated onion
1/2 t cayenne pepper
1 t salt
Few grinds of black pepper
Add all ingredient in a bowl.
Mix with your hands until combined
Roll into 1 oz balls
Place on a parchment lined baking sheet
Bake in a 400 degree oven for about 15 minutes until 180 degrees
Shred 1 head of cauliflower or buy a prechopped package at the store
1 onion, sliced
1 oz sherry vinegar
1 lemon, juiced
1 T dry parsley
Spread the cauliflower evenly on a parchment lined baking sheet. Bake in a 400 degree oven for about 10 minutes, until caramelized
Meanwhile, sautéed the onion in 1 T olive oil until caramelized, stirring often.
Deglaze with sherry and lemon juice.
Stir in parsley and roasted caulicauliflower
Before my ride this evening, I prepped dinner so when we were finished and famished we wouldn’t just pick up dirty fast food on the way home.
Earlier in the afternoon, I put 2 lbs boneless skinless chicken thighs into the crockpot with Cajun seasoning, salt, and a couple cups of water. Cooked on low for about 6 hours.
I put 2 cups of quinoa and 3 1/2 cups of water into the rice cooker, turned it on right before we left
I prepped the vegetables before leaving so all I had to do was toss everything together and serve.
I hit up the farmers market over the weekend and scored some beautiful tomatoes and peppers
4 cups of quinoa, cooked
1 red onion, diced
2 bell pepper, diced
2 cloves of garlic, minced
2 cups of spinach, chopped
2 tomatoes, diced
1/2 cup fresh parsley, leaves chopped
Pinch of salt
I sautéed the onion and pepper until caramelized, then stirred the garlic in before removing from the heat. I placed them in a bowl and chilled in the fridge until dinner.
Once ready for dinner I tossed everything together and topped with the chicken
This recipe makes several servings and holds well for a few days so you can enjoy multiple times.
Tonight was a beautiful night for a ride, I hope you were able to enjoy it as well!
This is my Autumnal take on yogurt, berries, and granola
This is an easy snack to throw together then go for a quick run and core workout while its baking. When you return, the house will smell amazing and your snack will be ready!
4 apples, peeled and sliced
1 T Pumpkin Pie Spice
1 Cup oats
2 T maple syrup
2 T olive oil
Preheat oven to 350 degrees
In a bowl, toss apples with pumpkin pie spice
Pour apples into a pie pan or glass baking dish, I used an 8×6 glass dish
In the same bowl, combine the oats, syrup and oil.
Spread on top of the apples
Bake in oven for about 1 hour, until the apples are bubbly in the bottom of the dish
Serve with plain Greek yogurt.
You can cover and keep in the refrigerator for a week. I used about 1/2 cup as a serving
After a long hiatus, I am back!
Work and Ironman training wore me down this year. My diet went south, I gained weight, work hours doubled. Basically, every excuse in the book.
I have left my job and career as a professional chef. I realized that my passion is not for feeding the masses but creating healthy, easy recipes. And the outdoors.
Bruce and I did finish Ironman Chattanooga. Together. An amazing experience!
Please stay tuned for weekly recipes!
Life is busy. I honestly have not been cooking much because we have been busy and not really training much, yay off season! Our work moved offices a few weeks ago, and my kitchen is still awaiting permits approval, which means I’m not even cooking at work!
Bruce and I hosted our annual holiday party last Friday in OUR newly remodeled kitchen. It was great fun and gives me a chance to make some yummy, surprisingly healthy, foods.
I promise to do better in the new year!
Try to not eat ALL the cookies this month.
September 27, 2015 I will compete in my second Ironman in Chattanooga, Tennessee. I will be also racing with my husband as we celebrate our fifth wedding anniversary a couple days before the race.
Stay tuned for healthy recipes as I challenge myself to eat cleaner over the next year.