Sunday, September 7, 2014

Got Bone Broth???...Tasty, Satiated, and Makes Me Feel Good...

Got Bone Broth?


As I sit here at my computer writing this blog post, drinking my bone broth, I think to myself...Why would anybody spend 4-48 hours making broth from bones (time depends on what kind of bones you are cooking - see chart below)...

Way back when in the paleolithic days, hunters and gathers would eat every part of the animal and use the bones to make stock. What on earth told them to do that? How did they know they could do that? How the hell did they get those big bones into to their pot without a butcher cutting them up?

Anyhow enough with those times, let's get back to our times... 

Canned and box broths, although very convenient, many products in our grocery stores are loaded with MSG's, preservatives, sodium, and other (sometime) hidden ingredients to make its shelf life longer and 'taste' better (for the average American palette).

One of the first lessons I learned in culinary school was how to make bone broth...WHY???

Because as chefs we are taught not to waste anything. We are taught to save all the scraps, bones and ends bits of everything because there is always another way to use those pieces and it reduces food costs...Although I don't cook in a professional kitchen now, I am the chef of my home kitchen and I run my kitchen professionally which is the major reason I make bone broth almost every Sunday!

Another reason I make it, which they did NOT teach me in culinary and had to research myself are the health benefits....There are so many you wouldn't believe...Below are my top 5!

1. Bone Broth Heals The Gut 
The gut in permeable which is good because it allows nutrients to pass through, but due to bad diet, stress, sleep deprivation, long term contraception, etc., the gut can become too permeable and when that happens people begin suffering from gastrointestinal issues (i.e. leaky guy, bloating, constipation, diarrhea, autoimmune diseases, etc.), which is bad. The gelatin in the bone broth helps clog the holes in the gut so it's not too permeable and helps stop gut issues.

2. Bone Broth Helps Make Your Joints Juicy
In order to keep your joints juicy and supple you need to feed them collagen, a large family of biomolecules which include glycosaminoglycans (GAG's). Bone broth is loaded with GAG's which come in many forms. One of the most popular GAG's/supplements is glucosamine which helps supports healthy joints and muscle recovery. So you not only get glucosamine in the bone broth, you also get other hard to find GAG's.  

3. Bone Broth Helps Make You Look Sexy 
Again, bone broth has collagen and the production of collagen helps stop the outward sign of aging, supports silky skin, shiny hair and strong nails.

4. Bone Broth Helps Detox 
The liver is constantly under attack and needs help to detox your body. One of the liver's major helpers is glycine, an amino acid found in bone broth. So instead of going for that juice filled with sugar labeled 'Detox', heat up a cup of bone broth to detox your body. I doubt that juice has the ability to supply glycine to your liver.

5. Bone Broth Reduces Satiates
Bone broth is more satiated than a cup of coffee in the morning...you don't believe me try it...
I'm giving up coffee for the Whole30 and instead I'm drinking bone broth first thing in the morning (around 6am). I find myself satiated until about 9:30am, when I eat a few egg muffins...I also find myself not craving as much protein during the day because many of the nutrients I'd get from other protein sources I'm getting from the nutrients that cooked out of the bones and into the broth...

Cooking Bone Broth Times
Beef, Lamb, Buffalo, Pork Bone : 18 - 48 hours
Chicken, Duck, Turkey : 12 - 16 hours
Fish (any kind) : 4 - 6 hours

Check out my beef bone broth recipe....




Friday, September 5, 2014

Week #4 - The White Board & What's Next?

Sorry for the delay in posting Week #4's white board:-(

Anyhow, I'm so proud of all the work you did in week #4!!!
Check out the White Board:-)


See you tomorrow as we close out Week #5...

What's Next...???
As we get closer to the end of program, many of you are asking me what is going to happen next...

Instead of me telling you, I'd like to hear from you...

Who wants to continue Crossfit?
What time & days of the week would you like classes?

All and any feedback is greatly appreciated...

Wednesday, September 3, 2014

If you are craving carbs - Make Sweet Potato Fries...They are sweet & easy...


On heavy lifting workout days, like today, I needed some extra carbs especially in the mist of a  Whole30 challenge...

My go-to low-carb, carb are sweet potatoes and when I'm craving something crunchy and 'semi'-fried (more like baked) I reach for sweet potatoes...Truth be known, I used to hate sweet potatoes, I thought they were too sweet, but a couple of years ago my mind changed and I started cooking them...

Here's my go-to easy recipe...

Ingredients:
- 2 lbs Sweet Potatoes, cut into fries with skin on optional 
(Personally I like Yams or Garnets - they have the most moisture & flavor)
(If you buy more then you'll have awesome leftovers you can mix with eggs or mash or make into sweet potato cakes - I'm a fan of leftovers, but many people aren't)
- 1 cup Coconut Oil, melted
- Salt & Pepper
- Curry Powder
- Garlic Powder
- Smoke Paprika
- If I wasn't on the Whole30 I would sprinkle a little brown sugar

Instructions:
1. Pre-heat oven to 375 degrees
2. Place the cut sweet potatoes in a big bowl and pour the melted coconut oil over them. Toss to coat thoroughly.
3. In a small bowl, mix all the seasonings together.
Note: I didn't give you measurements for the seasoning because I don't measure them. I just pour seasonings in a bowl, taste before I add it to the sweet potatoes and adjust if needed. You will know if it is needed (i.e. too salty, too sweet, too spicy...) You might not need the all the seasoning you mix at once so save what you don't need for another dish (i.e. chicken, steaks, fish, portabellas)
4. Using a small strainer, cover the sweet potatoes with seasoning and toss to coat.
Note: I like to use a strainer to help me season because it evenly distributes the seasonings, so when you take a bite into the fry it's not completely covered with seasoning or is completely bland because it has no seasoning.
5. Spread evenly on a baking sheet, see image above.
6. Bake for 35-45 minutes, until soft inside and crunchy outside. You might want to flip them 20-25 minutes into cooking so they don't get overcook on one side and not the other, that is bad french fry cooking...
6. Take them out of oven and wait at least 5 minutes for them to cool down (you don't want to burn your tongue) and drip them awesome sweet potatoes fries in my Tomatillo - Jalapeño - Avocado Aioli...
OMG!!! I made it through another day on the Whole30:-)))))

Tuesday, September 2, 2014

My Go-To Chicken Salad Recipe - This Week Featuring a Tomatillo - Jalapeño - Avocado Aioli...

I usually make some kind of poached chicken salad for the week, it's my go-to lunch/snack...

Why poached the chicken...??? 
Because it stays juicier and absorbs the flavor of the dressing/sauce better...

Why Tomatillo - Jalapeño - Avocado Aioli...
Because I had fresh tomatillos and jalapeños from my garden and in my opinion nothing goes better with those two ingredients then avocado...so I used an avocado (good source of fat) instead of oil to create this deliciously creamy aioli...You might want to double the recipe so you have it for the week!

Ingredients: Poached Chicken
- 4 Organic/Free Range Skinless Chicken Breasts (3 lbs)
- Salt & Pepper
- Curry Powder
- Chile Powder
(Note: you can use whatever spices you like, but whatever you do - SEASON THE WATER)

Instructions: Poached Chicken
1. Season the chicken breast liberally with salt, pepper, curry & chile powder. I like to season the chicken before putting it in the water and instead of putting the seasonings in the water because then I know I seasoned it enough. If I just season the water, then I tend to not season it enough.

2. Place the well-seasoned chicken in a pot.


3. Cover chicken with water, a couple inches from the rim. Don't fill it up all the way or it will boil over and you will create a mess:-(


4. Bring to a boil with lid off, cover and bring to a simmer (low heat) for about 10-15 minutes. Turn off and let sit for another 5-10 minutes.

5. Chop the chicken by cutting through the middle, stacking it on top of each other and cut lengthwise, then cut across to make cubes.

6. Place the chopped chicken back into the broth if & only if you like your chicken salad a little wet or if the chicken still needs to cook a little. Cover the pot if the chicken still needs to cook, if it's really pink put it back on the stove for a little longer.


7. Drain the chicken (I keep the chicken stock because I know I'll use it for something).

8. In a big bowl, fold in about 1 cup of aioli to the chicken. This week I also added some red bell pepper, shredded carrots, and some shredded brussels sprouts and kale (since I had those items in the fridge already).

9. My go-to wrap is CABBAGE, it's not only Whole30 certified, it also stays crunchy unlike bread and I love crunch...

In my opinion...eating is 30% texture, 50% flavor & 20% appearance...

Below is what I had for lunch...hope you guys give this a try...


Ingredients: Tomatillo - Jalapeño - Avocado Aioli
- 2 Large Eggs (Organic/Free Range)
- 5 Tomatillos (Fresh)
- 1 Lime, Juiced
- 1 Lemon, Juiced
- 1 Jalapeño (I like to seeds for heat, but deseed if you don't like it HOT)
- 1 Large Avocado
- Salt & Pepper to Taste

Instructions: Tomatillo - Jalapeño - Avocado Aioli
1. While the chicken cooks, whisk the eggs in a food processor or blender. Add the juice of 1 lime and 1 lemon. Add tomatillos and jalapeño and let the ingredients meld together. Add the avocado last and blend until mixture becomes fluffy and creamy.

2. Remember, make double or you will regret it...this is great with egg muffins, dip with veggies, spread it over fish, dip with sweet potato fries...

Monday, September 1, 2014

Breakfast-On-The-Go : Egg McMuffin, without the Muffin...

Many of you ask me what to eat in the morning...This is one of my go-to on-the-go breakfasts, high in protein, good fat and can be made with any leftovers in the fridge...I make them on Sunday and eat them throughout the week...they are good hot or cold...
Try popping one of these in your mouth after a WOD...

Mini V-Egg Muffins
Ingredients: Yields 24-30 Mini Muffins
- 12 large eggs (organic & free range)
- 1/2 cup coconut milk (full fat)
- 1 cup sun dried tomatoes
- 1/2 cup olive/mushroom tapenade
- Coconut Oil Spray
-Salt & Pepper to taste

Instructions:
1. Pre-heat over 350 degrees.
2. Whisk eggs with coconut milk (salt and pepper optional - note the sun dried tomatoes and tapenade has salt and other seasoning so take it easy on the SP).
3. Chopped sun dried tomatoes and olive/mushroom tapenade together.
4. Spray the muffin baking sheet wil coconut oil.
5. Place 1 tsp of sun dried tomato and tapenade at bottom of muffin hold, see below.



6. Pour egg mixture (1/4 inch from lip) on top of sun dried tomato/olive tapenade. Don't pour too high, the egg fluffs as it cooks so it needs a little room to cook. 


7.  Cook for 10-15 minutes, until eggs fluff and are fully cooked.


8. Take out of oven and let rest (about 10-15 min), and spoon around the egg muffin to take out.

Salmon Egg Muffins
Same concept, just a little bigger muffin pan and made with Salmon since I had leftovers...

Ingredients: Yields 12-14 Mini Muffins
- 10 large eggs (organic & free range)
- 1/2 cup coconut milk (full fat)
- 1 1/2 cup cooked salmon
- 1/3 cup olive/mushroom tapenade
- Coconut Oil Spray
-Salt & Pepper to taste

Instructions:
1. Pre-heat over 350 degrees.
2. Whisk eggs with coconut milk (salt and pepper optional - note the sun dried tomatoes and tapenade has salt and other seasoning so take it easy on the SP).
3. Chopped salmon and olive/mushroom tapenade and mix together.
4. Spray the muffin baking sheet wil coconut oil.
5. Place 1TBS of salmon and tapenade at bottom of muffin hold.


6. Pour egg mixture (1/4 inch from lip) on top of sun dried tomato/olive tapenade. Don't pour too high, the egg fluffs as it cooks so it needs a little room to cook. 


7.  Cook for 10-15 minutes, until eggs fluff and are fully cooked.



8. Take out of oven and let rest (about 10-15 min), and spoon around the egg muffin to take out.



The Whole30 - Nutrition Challenge

The Below info is taken from Whole30.com and from 'It Starts with Food'...I've read many nutrition books and have been on all different 'diets' and this I personally believe this is the easiest program to follow...All you have to do is JERK...Just Eat Real Food...


The Whole30 Program Rules

Yes: Eat real food.
Eat meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds. Eat foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because they’re totally natural and unprocessed. Don’t worry… these guidelines are outlined in extensive detail in our free shopping list.
No: Avoid for 30 days.
More importantly, here’s what NOT to eat during the duration of your Whole30 program. Omitting all of these foods and beverages will help you regain your healthy metabolism, reduce systemic inflammation, and help you discover how these foods are truly impacting your health, fitness and quality of life.
  • Do not consume added sugar of any kind, real or artificial. No maple syrup, honey, agave nectar, coconut sugar, Splenda, Equal, Nutrasweet, xylitol, stevia, etc. Read your labels, because companies sneak sugar into products in ways you might not recognize.
  • Do not consume alcohol in any form, not even for cooking. (And it should go without saying, but no tobacco products of any sort, either.)
  • Do not eat grains. This includes (but is not limited to) wheat, rye, barley, oats, corn, rice, millet, bulgur, sorghum, amaranth, buckwheat, sprouted grains and all of those gluten-free pseudo-grains like quinoa. This also includes all the ways we add wheat, corn and rice into our foods in the form of bran, germ, starch and so on. Again, read your labels.
  • Do not eat legumes. This includes beans of all kinds (black, red, pinto, navy, white, kidney, lima, fava, etc.), peas, chickpeas, lentils, and peanuts. No peanut butter, either. This also includes all forms of soy – soy sauce, miso, tofu, tempeh, edamame, and all the ways we sneak soy into foods (like lecithin).
  • Do not eat dairy. This includes cow, goat or sheep’s milk products such as cream, cheese (hard or soft), kefir, yogurt (even Greek), and sour cream… with the exception of clarified butter or ghee. (See below for details.)
  • Do not consume carrageenan, MSG or sulfites. If these ingredients appear in any form on the label of your processed food or beverage, it’s out for the Whole30.
  • Do not try to re-create baked goods,  junk foods, or treats* with “approved” ingredients. Continuing to eat your old, unhealthy foods made with Whole30 ingredients is totally missing the point, and will tank your results faster than you can say “Paleo Pop-Tarts.” Remember, these are the same foods that got you into health-trouble in the first place—and a pancake is still a pancake, regardless of the ingredients.
One last and final rule: You are not allowed to step on the scale or take any body measurements for the duration of the program. This is about so much more than just weight loss, and to focus on your body composition means you’ll miss out on the most dramatic and lifelong benefits this plan has to offer. So, no weighing yourself, analyzing body fat or taking comparative measurements during your Whole30. (We do encourage you to weigh yourself before and after, however, so you can see one of the more tangible results of your efforts when your program is over.)
*A few off-limits foods that fall under this rule include pancakes, bread, tortillas, biscuits, muffins, cupcakes, cookies, pizza crust, waffles, cereal, potato chips, French fries, and this one recipe where eggs, date paste, and coconut milk are combined with prayers to create a thick, creamy concoction that can once again transform your undrinkable black coffee into sweet, dreamy caffeine. However, this list is not limited to these items—there may be other foods that you find are not psychologically healthy for your Whole30. Use your best judgment with those foods that aren’t on this list, but that you suspect are not helping you change your habits or break those cravings. 

The Fine Print

These foods are exceptions to the rule, and are allowed during your Whole30.
  • Clarified Butter or Ghee. Clarified butter or ghee is the only source of dairy allowed during your Whole30. (Plain old butter is not allowed, as the milk proteins found in non-clarified butter could impact the results of your program.) Refer to our Butter Manifesto for details.
  • Fruit juice as a sweetener. Some products will use orange or apple juice as a sweetener. We have to draw the line somewhere, so fruit juice is an acceptable ingredient during your Whole30.
  • Certain legumes. We’re fine with green beans, sugar snap peas, and snow peas. While they’re technically a legume, these are far more “pod” than “bean,” and green plant matter is generally good for you.
  • Vinegar. Most forms of vinegar (including white, balsamic, apple cider, red wine, and rice) are allowed during your Whole30 program. The only exceptions are vinegars with added sugar, or malt vinegar, which generally contains gluten.
  • Salt. Did you know that all iodized table salt contains sugar? Sugar (often in the form of dextrose) is chemically essential to keep the potassium iodide from oxidizing and being lost. Because all restaurant and pre-packaged foods contain salt, we’re making salt an exception to our “no added sugar” rule.

Give Us Thirty Days

Your only job during the Whole30 is to focus on making good food choices. You don’t need to weigh or measure, you don’t need to count calories, you don’t need to stress about organic, grass-fed, pastured or free range. Just figure out how to stick to the Whole30 in any setting, around every special circumstance, under any amount of stress… for 30 straight days. Your only job? Eat. Good. Food.
The only way this will work is if you give it the full thirty days: no cheats, slips, or “special occasions.” This isn’t us playing the tough guy. This is a fact, born of education and experience. You need such a small amount of any of these inflammatory foods to break the healing cycle—one bite of pizza, one splash of milk in your coffee, one lick of the spoon mixing the batter within the 30 day period and you’ve broken the “reset” button, requiring you to start over again on Day 1.
You must commit to the full program, exactly as written. Anything less and we make no claims as to your results, or the chances of your success. Anything less and you are selling yourself—and your potential results—short.
It’s only 30 days.

It’s For Your Own Good

Here comes the tough love. This is for those of you who are considering taking on this life-changing month, but aren’t sure you can actually pull it off, cheat free, for a full 30 days. This is for the people who have tried this before, but who “slipped” or “fell off the wagon” or “just HAD to eat (fill in food here) because of this (fill in event here).” This is for you.
  • It is not hard. Don’t you dare tell us this is hard. Beating cancer is hard. Birthing a baby is hard. Losing a parent is hard. Drinking your coffee black. Is. Not. Hard. You’ve done harder things than this, and you have no excuse not to complete the program as written. It’s only thirty days, and it’s for the most important health cause on earth – the only physical body you will ever have in this lifetime.
  • Don’t even consider the possibility of a “slip.” Unless you physically tripped and your face landed in a box of doughnuts, there is no “slip.” You make a choice to eat something unhealthy. It is always a choice, so do not phrase it as if you had an accident. Commit to the program 100% for the full 30 days. Don’t give yourself an excuse to fail before you’ve even started.
  • You never, ever, ever have to eat anything you don’t want to eat. You’re all big boys and girls. Toughen up. Learn to say no (or make your mom proud and say, “No, thank you”). Learn to stick up for yourself. Just because it’s your sister’s birthday, or your best friend’s wedding, or your company picnic does not mean you have to eat anything. It’s always a choice, and we would hope that you stopped succumbing to peer pressure in 7th grade.
  • This does require a bit of effort. Grocery shopping, meal planning, dining out, explaining the program to friends and family, and dealing with stress will all prove challenging at some point during your program. We’ve given you all the tools, guidelines and resources you’ll need, but take responsibility for your own plan. Improved health, fitness, and quality of life doesn’t happen automatically just because you’re now taking a pass on bread.
  • You can do this. You’ve come too far to back out now. You want to do this. You need to do this. And we believe that you can do this. So stop thinking about it, and start doing. Right now, this very minute, tell someone that you are starting the Whole30.
We want you to participate. We want you to take this seriously, and see amazing results in unexpected areas. Even if you don’t believe this will actually change your life, if you’re willing to give it 30 short days, do it. It is that important. We believe in it that much. It changed our lives, and we want it to change yours too.
- See more at: http://whole30.com/step-two/#sthash.dAFUYOCx.dpuf

Officially Halfway Through The Program...

Well, we've completed week #4, the halfway mark, 

Here are some moments to remember...










Let me know how you feel so dar...Good, Bad or Indifferent...