I love this treat! Really yummy for a desserty meal.
Serves 1
1 protein portion greek 0% yogurt
1 carbohydrate portion banana
1 fat portion peanut butter
a drizzle of agave nectar
Put it in a bowl! Eat it! It is a surprisingly good combination.
Tuesday, January 25, 2011
Monday, January 24, 2011
Bre's Tofu Stirfry
Bre's Tofu Stirfry
Makes a lot!
Ingredients:
1 onion
Portabello mushrooms
Garlic cloves
1/2 Cup Arame (dried seaweed)
1 lb tofu
soy sauce
Make some red quinoa- takes 20 minutes, and I like the taste a lot better than regular quinoa.
Chop up an onion, some garlic and a couple of portabello mushrooms and start it all sauteing in a Tbs of olive oil.
Rinse and drain half a cup of arame (it's dried seaweed, thin strips)
Chop up a pound of tofu into small pieces, add the arame and tofu and stir.
Chop up a bunch of chard or kale or collards (I used chard) and toss it in.
Add a Tbs of soy sauce, and I also added some Herbmate- an herb flavored salt.
Serve the tofu stir fry over the quinoa. Yum! It makes a lot, so I drizzled a little flax oil over the top, since the fraction of the olive oil I got wasn't enough healthy fat and I like the taste of flax oil.
Tuesday, January 18, 2011
Fancy Ahi Tuna Dinner
We eat this if we have some extra money to splurge and are really tired of everything else we are eating. SO good, but definitely a treat.
Seared Ahi Tuna Steaks
Serves 2
Ingredients:
2 palm-sized ahi tuna steaks, very fresh
1 TB soy sauce (more to taste)
2 cloves garlic, minced
fresh ginger, grated
sesame oil and olive oil, fat portion (about 1 tsp)
Heat your frying pan on high. add the oil and swish it around, and put half of the ginger, garlic, and soy sauce in the middle of the pan. Put the ahi steaks right on top and sear for about 2 minutes. Lift off the pan, put the rest of the garlic and ginger and soy sauce in the pan, and sear the other side for about 2 minutes. You want the ahi steaks to be JUST done, still pink in the middle. If its not cooked quite enough sear for another minute on each side.
Serve with brown rice and broccoli!
Seared Ahi Tuna Steaks
Serves 2
Ingredients:
2 palm-sized ahi tuna steaks, very fresh
1 TB soy sauce (more to taste)
2 cloves garlic, minced
fresh ginger, grated
sesame oil and olive oil, fat portion (about 1 tsp)
Heat your frying pan on high. add the oil and swish it around, and put half of the ginger, garlic, and soy sauce in the middle of the pan. Put the ahi steaks right on top and sear for about 2 minutes. Lift off the pan, put the rest of the garlic and ginger and soy sauce in the pan, and sear the other side for about 2 minutes. You want the ahi steaks to be JUST done, still pink in the middle. If its not cooked quite enough sear for another minute on each side.
Serve with brown rice and broccoli!
Game Friendly Tuna Salad!
Yay tuna salad sandwiches!
Serves 1-2
Ingredients
1 can albacore tuna in water, drained
1/4 C greek yogurt
juice of half a lemon
1/4 onion, minced
1 stalk celery, chopped up into little peices
a little bit of apple, chopped up into little pieces
1 pickle, also chopped into tiny pieces
Mix it all together.
Serve a palm-sized portion on toast that has a little bit of olive oil in it. Eat it. Love it. Also good on top of salads!
Serves 1-2
Ingredients
1 can albacore tuna in water, drained
1/4 C greek yogurt
juice of half a lemon
1/4 onion, minced
1 stalk celery, chopped up into little peices
a little bit of apple, chopped up into little pieces
1 pickle, also chopped into tiny pieces
Mix it all together.
Serve a palm-sized portion on toast that has a little bit of olive oil in it. Eat it. Love it. Also good on top of salads!
More breakfast eggs
Another breakfast we like.
Serves 2
Ingredients:
2 eggs
2 wedges of Laughing Cow low fat spready cheese, herb flavor
2 toasts
arugala if you have it!
Fry the eggs with your preferred method until they are cooked medium (or however you like it.) Spread the cheese on the toast, 1 wedge per toast. Put arugala on it if you have it. Put the egg on top. Yum!
Serves 2
Ingredients:
2 eggs
2 wedges of Laughing Cow low fat spready cheese, herb flavor
2 toasts
arugala if you have it!
Fry the eggs with your preferred method until they are cooked medium (or however you like it.) Spread the cheese on the toast, 1 wedge per toast. Put arugala on it if you have it. Put the egg on top. Yum!
Spicy Potatoes and Chard with Ground Turkey
We made this up out of the stuff in our fridge and pantry. It was awesome and I think we will eat it a lot now.
Serves 4
Ingredients:
16 very small potatoes (red or yellow), boiled
1 bunch of swiss chard, cut into shreds, stalks discarded
1 pound lean ground turkey
1/2 onion, chopped finely
2 shallots, chopped finely
1 garlic clove, put through a garlic press
Penzeys Northwood Fire spice (made of paprika, salt, cayenne pepper, black pepper, rosemary, thyme, chipotle powder)
2 TB water
small drizzle of olive oil
Boil the potatoes if you haven't already until they are just done. Drain and set aside, when cool cut into 4ths. Meanwhile, In a big fry pan, cook the onions, shallot, and garlic in the olive oil over medium heat until translucent. Add the turkey and break up in the pan. Cook until it starts to brown, and add quite a bit of the spice mixture. Clear a space in the middle of the pan by pushing the turkey to the sides, turn up the heat and add the potato wedges. Let them brown a bit before turning them over. Add more spice! Turn off the heat and stir in the chard. Serve! Portion it out so you are getting game-friendly portions. Yum! So good! Makes enough for leftovers also.
Serves 4
Ingredients:
16 very small potatoes (red or yellow), boiled
1 bunch of swiss chard, cut into shreds, stalks discarded
1 pound lean ground turkey
1/2 onion, chopped finely
2 shallots, chopped finely
1 garlic clove, put through a garlic press
Penzeys Northwood Fire spice (made of paprika, salt, cayenne pepper, black pepper, rosemary, thyme, chipotle powder)
2 TB water
small drizzle of olive oil
Boil the potatoes if you haven't already until they are just done. Drain and set aside, when cool cut into 4ths. Meanwhile, In a big fry pan, cook the onions, shallot, and garlic in the olive oil over medium heat until translucent. Add the turkey and break up in the pan. Cook until it starts to brown, and add quite a bit of the spice mixture. Clear a space in the middle of the pan by pushing the turkey to the sides, turn up the heat and add the potato wedges. Let them brown a bit before turning them over. Add more spice! Turn off the heat and stir in the chard. Serve! Portion it out so you are getting game-friendly portions. Yum! So good! Makes enough for leftovers also.
Friday, January 14, 2011
Ben's Breakfast Eggs
Ben is the champion of delicious breakfasts!
Ben's Breakfast Eggs
Serves 2
Ingredients:
1 clove garlic
2 eggs
chipotle powder
splash of milk
1 babybel cheese
1 soft laughing cow cheese triangle
Sliver garlic and put it in the pan with a little bit of Pam, cooking on medium low heat. Whisk the egg with a splash of milk and chipotle powder and a dash of salt, add to pan. Cook over medium-low heat until almost done, add the babybel and the laughing cow cheese (chop them into pieces first.) When they are melted its done! Serve over toast. BEST EGGS EVER!
protein - egg whites and cheese
fat - egg yolk
carbs - the toast you eat it on
Ben's Breakfast Eggs
Serves 2
Ingredients:
1 clove garlic
2 eggs
chipotle powder
splash of milk
1 babybel cheese
1 soft laughing cow cheese triangle
Sliver garlic and put it in the pan with a little bit of Pam, cooking on medium low heat. Whisk the egg with a splash of milk and chipotle powder and a dash of salt, add to pan. Cook over medium-low heat until almost done, add the babybel and the laughing cow cheese (chop them into pieces first.) When they are melted its done! Serve over toast. BEST EGGS EVER!
protein - egg whites and cheese
fat - egg yolk
carbs - the toast you eat it on
Thursday, January 13, 2011
Spaghetti Squash with Tomato/Vegetable Sauce
I always crave spaghetti when I'm on the game. This is almost as good!
Spaghetti Squash with Tomato/Vegetable Sauce
Serves 2
Ingredients:
1 smallish/medium spaghetti squash, cut in half, seeds removed
1 box tomatoes (I like Pomi brand) OR 2-3 fresh tomatoes, chopped
1/2 onion, chopped
2 cloves garlic, minced or put through a garlic press
1 carrot, diced into small pieces
Green vegetables (spinach, or chopped broccoli, or kale, or whatever you have around!)
Italian spices
olive oil
dash of agave
1 protein portion of light cheese (I love those babybels!) or chicken
Bake or steam your spaghetti squash (look up the best method for you! I like to bake them whole, but it takes a long time). While the squash is cooking, saute your onion and garlic in a bit of olive oil until the onion is translucent, just a few minutes over medium heat. Add the carrots and italian spices. If you are using raw broccoli, add that now and cook until it turns brighter green. Add the tomatoes and cook over medium-low heat until you can see the tomatoes breaking down a bit, about 5-10 minutes. Add a dash of agave (the sweetness with counteract with the acidity of the tomato) and more spices if you think it needs them. Then add your green veggies and cook until they are just wilted.
IF you have your 100 calories left over and want to use them, add a dash of milk or cream to the sauce.
To serve, have your half spaghetti squash on your plate. Put your light cheese or chicken in the squash and spoon the tomato sauce over the top - portion it so you are getting your fistfull of tomatoes, since they are your carbs for this meal.
Eat! The spaghetti squash will have lovely long strands that have the texture of spaghetti. yum yum!
Spaghetti Squash with Tomato/Vegetable Sauce
Serves 2
Ingredients:
1 smallish/medium spaghetti squash, cut in half, seeds removed
1 box tomatoes (I like Pomi brand) OR 2-3 fresh tomatoes, chopped
1/2 onion, chopped
2 cloves garlic, minced or put through a garlic press
1 carrot, diced into small pieces
Green vegetables (spinach, or chopped broccoli, or kale, or whatever you have around!)
Italian spices
olive oil
dash of agave
1 protein portion of light cheese (I love those babybels!) or chicken
Bake or steam your spaghetti squash (look up the best method for you! I like to bake them whole, but it takes a long time). While the squash is cooking, saute your onion and garlic in a bit of olive oil until the onion is translucent, just a few minutes over medium heat. Add the carrots and italian spices. If you are using raw broccoli, add that now and cook until it turns brighter green. Add the tomatoes and cook over medium-low heat until you can see the tomatoes breaking down a bit, about 5-10 minutes. Add a dash of agave (the sweetness with counteract with the acidity of the tomato) and more spices if you think it needs them. Then add your green veggies and cook until they are just wilted.
IF you have your 100 calories left over and want to use them, add a dash of milk or cream to the sauce.
To serve, have your half spaghetti squash on your plate. Put your light cheese or chicken in the squash and spoon the tomato sauce over the top - portion it so you are getting your fistfull of tomatoes, since they are your carbs for this meal.
Eat! The spaghetti squash will have lovely long strands that have the texture of spaghetti. yum yum!
Wednesday, January 12, 2011
Apple/Cinnamon Yogurt Dessert
A really great last meal of the day.
Apple/Cinnamon Sauce over Greek Yogurt
2 servings
Ingredients:
2 fist-sized apples, peeled and cored, sliced into 1" cubes
Ground cinnamon (a good sized sprinkle, enough to give it flavor but not over power it!)
Ground Ginger (a sprinkle)
1/2 Cup water
Greek yogurt
Agave Nectar
Cashews or almonds
Put the chopped apples in a saucepan with the water. Over medium heat, cook until they are soft, but not completely falling apart - 10-20 minutes. Add more water if you think you need to during cooking time, but you don't want a lot of water in the pan after they are done cooking.
Add cinnamon to the apples and mix together.
Serve over a protein portion of greek yogurt. Drizzle a tiny bit of agave nectar over the top and sprinkle with ground ginger. Top with chopped raw cashews or almonds. Makes enough for 2, so share or save some apples for tomorrow!
Awesome breakfast or dessert meal!
Apple/Cinnamon Sauce over Greek Yogurt
2 servings
Ingredients:
2 fist-sized apples, peeled and cored, sliced into 1" cubes
Ground cinnamon (a good sized sprinkle, enough to give it flavor but not over power it!)
Ground Ginger (a sprinkle)
1/2 Cup water
Greek yogurt
Agave Nectar
Cashews or almonds
Put the chopped apples in a saucepan with the water. Over medium heat, cook until they are soft, but not completely falling apart - 10-20 minutes. Add more water if you think you need to during cooking time, but you don't want a lot of water in the pan after they are done cooking.
Add cinnamon to the apples and mix together.
Serve over a protein portion of greek yogurt. Drizzle a tiny bit of agave nectar over the top and sprinkle with ground ginger. Top with chopped raw cashews or almonds. Makes enough for 2, so share or save some apples for tomorrow!
Awesome breakfast or dessert meal!
Garlic/Kale Soup with beans, carrots, and lemon
Delicious game friendly soup!
Emily's Garlic/Kale Soup
Makes 4 Servings
1 box low-sodium chicken broth + 1 cup water
1 can white beans
1 whole head of garlic, peeled and roughly chopped
1/2 onion, chopped into 1/2" pieces
1 bunch kale, roughly chopped
1 carrot, chopped into coins
Juice from 1/2 lemon
Olive oil
salt and pepper
Optional: chipotle pepper, powdered
Saute the garlic and onion in the olive oil over medium heat until the onion is translucent. Add the broth and let it simmer for 15 minutes. Add the carrot and beans and simmer for a few minutes more. Add the kale and lemon juice and cook just until the kale is wilted, 2 minutes or less. Season to your liking - i LOVE adding a lot of chipotle to this!
Alternative version: Instead of beans, add a handful of rice. Simmer until the rice is cooked through.
This is a really great soup to serve when its chilly outside, or if you are feeling like you are coming down with the sickies!
To make it a full Game Friendly meal, serve with a palm-size portion of cooked chicken (chopped up) and a half slice of whole-wheat bread (since you wont be getting a full fist of beans in your bowl!) You might want to add a dash of olive oil to your bread as well, as it is unlikely that you are getting enough fat with the amount needed to saute.
Enjoy! yum!
Emily's Garlic/Kale Soup
Makes 4 Servings
1 box low-sodium chicken broth + 1 cup water
1 can white beans
1 whole head of garlic, peeled and roughly chopped
1/2 onion, chopped into 1/2" pieces
1 bunch kale, roughly chopped
1 carrot, chopped into coins
Juice from 1/2 lemon
Olive oil
salt and pepper
Optional: chipotle pepper, powdered
Saute the garlic and onion in the olive oil over medium heat until the onion is translucent. Add the broth and let it simmer for 15 minutes. Add the carrot and beans and simmer for a few minutes more. Add the kale and lemon juice and cook just until the kale is wilted, 2 minutes or less. Season to your liking - i LOVE adding a lot of chipotle to this!
Alternative version: Instead of beans, add a handful of rice. Simmer until the rice is cooked through.
This is a really great soup to serve when its chilly outside, or if you are feeling like you are coming down with the sickies!
To make it a full Game Friendly meal, serve with a palm-size portion of cooked chicken (chopped up) and a half slice of whole-wheat bread (since you wont be getting a full fist of beans in your bowl!) You might want to add a dash of olive oil to your bread as well, as it is unlikely that you are getting enough fat with the amount needed to saute.
Enjoy! yum!
Recipes!
My friends and I love the Game On Diet! It is super fun to do, and a super great way to feel better about yourself. As we have done it a lot, we ceased to be creative with our meals. So we started a blog to share recipes and to keep each other motivated. Yeah! Go game!
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