This week we’ll cover make-ahead, portable meals and making your own seasoning blends. Here’s a working outline of what I’m cooking this week.
Basic meat-n-veg ball recipe with different seasoning mixes and dips.
- Thai turkey meatballs with scallions and “peanut” sauce
- Chorizo meatballs with bell pepper slices and guacomole
- Greek meatballs with cucumber, grape tomatoes and “tzatziki”
A basic recipe here.
- Sausage and chard (breakfast)
- Bacon and avocado (pre-workout)
- Egg white and sweet potato (post-workout)
Sides and Sauces
(not covered in class)
Epicurious recipes to try:
Here’s an outline for making a pretty good frittata. Add the pre-cooked meat or blanched veggies you’re in the mood for.
- 12 eggs
- 2 tablespoons butter, melted
- 1/2 can full-fat coconut milk
- a few shavings nutmeg
- any cooked meat (optional – 1/4 to 3/4 pound pre-cooked weight)
- blanched or steamed (one bunch, , bag or head. 4-6 average servings. Pat veggies dry or squeeze out excess water.)
- salt and pepper to taste
Beat together eggs, butter, coconut milk, and nutmeg. Heat a large, oiled ovenproof skillet to medium-high, add egg mixture and immediately reduce heat to medium-low. With a spatula, scrape the sides and bottom a few times while the egg cooks a minute or two. Add toppings, use your spatula to press into egg if needed. Let cook undisturbed. When egg is about 2/3 cooked transfer to top rack of the oven and broil for 5 minutes or until crispy golden brown.
Alternate Cooking methods:
On the stovetop, reduce heat to low, cover and cook gently until firm in the center.
Pour mix into glass baking pan, add meat and veggies, cook at 425 F for 15 minutes or until cooked through.
Here are a few links and recipes I promised to post.
A few good links
Guacamole was born paleo. A recipe I like is here: Food 52
Ranch Dressing: I haven’t tried it yet, but I’ve heard good things about this recipe: Girl Makes Food
DIY Salad Dressing tutorial from my blog
from last night’s class
Sweet Thai “Peanut” sauce
actually almond, coconut and lime sauce.
- 1 cup sliced almonds, lightly toasted
- 1/2 medium apple, peeled and chopped
- 3/4 cup coconut milk (full fat in the can)
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- pinch salt
- squirt Sriracha, or to taste.
In food processor or Magic Bullet, process almonds until they are powdery. Add remaining ingredients and blend well.
This one without yogurt
- 2 tablespoons tahini
- 1/2 cup coconut milk
- juice of one lemon
- 2 tablespoons olive oil
- 1 clove garlic
- 2 tablespoons fresh mint leaves or dill, chopped
- 1 tablespoon coconut oil
- 1 small cucumber peeled, seeds removed
Pulse all ingredients together in food processor or Magic Bullet.