Category Archives: strongman

High Protein Chicken Pot Pies with Parsnips in Greek Yogurt Goat Milk Cream Sauce

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potpie_topviewMy friend, Lois, asked me if I could figure out a healthier version of chicken pot pie. I have to say it’s a bit of a challenge to replace all of the goodness in that ooey, gooey comfort food full of chicken and veggies floating in a rich, creamy sauce of butter and heavy cream underneath a crispy pastry shell. But it is possible.

After a couple of trials, it’s clear the answer lies in compromise. This recipe cuts a ton of fat from the filling and adds a bunch of protein to the mix. Although you can top it with an olive oil pie crust top or simply sprinkle it with fresh breadcrumbs made from high-fiber, whole grain or gluten free bread, I recommend a little splurge by keeping the puff pastry top – it is a comfort food, after all. Also, if you bake it in a deeper dish as opposed to a wider one, you can cut the pastry you need in half – which cuts the fat and calories in half, too. Here goes…

RECIPE: High Protein Chicken Pot Pies with Parsnips in Greek Yogurt Goat Milk Cream Sauce

  • 1 roasted chicken, skin removed and rough chopped (rotisserie chicken will work if you don’t want to roast your own)
  • 1 small onion, chopped
  • 2 stalk celery, chopped
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 1 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • 2 cups chicken broth
  • 2 cups goat milk (or almond or cow’s milk if you don’t like the taste of goat milk)
  • 1/2 block greek cream cheese, cut in pieces
  • 2 cups nonfat greek yogurt
  • 6 TBSP oat flour (or gluten free)
  • olive oil
  • 1 cup peas, frozen is fine
  • 3 TBSP freshly chopped flat leaf parsley
  • 1 1/2 tsp salt (or to taste)
  • cracked black pepper
  • 1/4 cup brandy
  • 1 sheet puff pastry (or gluten free pie crust/bread crumbs)
  • 1 egg, beaten

chicken_stockDIRECTIONS: First, remove the skin and bones from the roasted chicken, give the meat a rough chop and set aside. (Use just the breasts from two chickens if you want to make it extra healthy). Put the chicken carcass in a small sauce pot and add just over two cups of chicken stock. Simmer for 30 minutes to infuse some extra chicken flavor into the broth. Trust me – it makes a difference. Strain and set aside. Remove puff pastry from freezer and thaw until you can unfold it. Sprinkle a board with oat flour and roll pastry just a bit to remove the seams and thin out a little bit.

chicken_fillingNext, add a couple tablespoons of olive oil to the bottom of a dutch oven or a large, deep saute pan. Saute onion, celery, carrots, parsnips, thyme and seasoning over medium/medium-high heat until the veggies become translucent and barely start to brown (about 5 minutes). Deglaze the pan with the brandy and stir for another minute. Sprinkle the oat flour on the veggies and stir for a minute or two. Slowly add the warm chicken stock to the veggies, whisking as it thickens to avoid lumps. Then add the goat milk, 1/2 block of cream cheese, peas, salt and pepper. Simmer on low for 5-10 minutes. Turn off heat. Whisk in greek yogurt; add chicken and parsley. Taste and re-season with salt and pepper if necessary.

puffpastry_potpieDivide mixture among 4 large or 6 smaller oven-safe bowls, mugs or ramekins (something that is deeper, rather than a long cassarole-shaped dish that would require more pastry to cover). Whatever dish you use, flip it upside down on the pastry and cut out a shape slightly larger than your dish. Cover the filled dishes with the slightly oversized pastry and push it against the edges. Brush the pastry with the egg wash and using a knife, cut a couple of slits in the top to let the steam escape. Bake the pot pies in a 425 degree oven for 30 minutes or until the pastry puffs up and turns a nice golden brown.

Enjoy!

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Teriyaki Chicken with Stir Fried Garlic Ginger Green Beans

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Every Sunday, I marathon cook. And mostly that means making a pile of lunch that reheats well and is large enough to feed my giant man for five days. He and all of his strongman buddies eat, eat, eat and then they eat some more. Especially right before a show, they’re packing in the protein and intentionally OD’ing on (pretty healthy) calories as often as they can. This recipe is simple, well-balanced and even takes a little help from some store-bought Japanese teriyaki. I’ve included a homemade teriyaki recipe at the bottom of the page, but since I’m writing this recipe mostly for the strongmen, I’m taking some shortcuts that will make things easier. All-in-all, this recipe is more prep and assembly than a complicated cooking endeavor, but delicious nonetheless. It’s also a perfect meal for families during a busy weeknight (but 1/2 of the recipe would be plenty for a family of 4 average-sized human beings).

teriyakisauceRECIPE: Teriyaki Chicken

  • 15 chicken thighs (boneless/skinless)
  • 1/2 – 1 cup teriyaki sauce (Sushi Chef brand, in the black bottle)

roastedchixthighsDIRECTIONS:
Preheat oven to 450 degrees. Lay out chicken thighs on a sheet pan leaving a little space between them so they don’t just steam. Roast in the oven for 20-25 minutes until the chicken is cooked through. Remove pan from oven and let the chicken rest for 15 minutes before slicing into strips. Toss with 1/2 cup of teriyaki sauce. Taste and add more, if desired.

soygingergarlicRECIPE: Stir Fried Garlic Ginger Green Beans

  • 2 lbs fresh french green beans (the thin ones that usually come washed and trimmed in a plastic bag in the produce section)
  • 3 TBSP fresh ginger root, minced
  • 4 TBSP olive oil
  • 4 cloves garlic, chopped
  • 2-3 TBSP low sodium soy sauce

DIRECTIONS:
blanchedgreenbeansgreenbeansBring a pot of salted water to a boil and blanch green beans for 3-4 minutes. Drain into colander while you heat up olive oil over medium-high heat. (You should shock the green beans in ice water, but I don’t bother since I’m stir frying right away). Saute ginger and garlic for about 30 seconds.

Add green beans and toss quickly to coat, and to keep the garlic and ginger from burning. After about two minutes, the green beans will start to blister slightly. Hit the pan with soy sauce until it caramelizes. Taste the green beans and add a little more soy, if desired.

teriyakichixthighplateServe chicken and green beans with a side of steamed jasmine rice and top with sesame seeds for garnish. Enjoy!

RECIPE: Homemade Teriyaki Sauce

  • 2/3 cup mirin
  • 1 cup soy sauce
  • 4 tsp rice vinegar
  • 1 teaspoon sesame oil
  • 1/3 cup honey or agave nectar
  • 5 cloves garlic, chopped
  • 1 tablespoon minced fresh ginger

DIRECTIONS:
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and honey/agave. Add garlic and ginger; simmer 5 more minutes.

Oatmeal Buttermilk Pancakes with Homemade Peach Syrup

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I came up with this recipe one day because I was really tired of the same bowl of oatmeal for breakfast. So instead of pouring the oats into a measuring cup while I was waiting for the water to boil, I threw them into the blender with a couple other things and made a batter. Traditional pancakes have no nutritional value whatsoever – a slurry of cooked white flour slathered in butter and pancake syrup. But this recipe has no flour whatsoever; instead it uses oats for fiber, nuts for protein, hearth-healthy flax seeds topped with homemade peach syrup and a dollup of nonfat greek yogurt for even more protein. Super healthy and really satisfying if you’re craving pancakes but feel guilty veering away from your oatmeal regimen.

blenderRECIPE: Oatmeal Buttermilk Blueberry Pancakes with Homemade Peach Syrup

  • 1 cup regular oats
  • ½ cup raw almonds
  • ½ cup buttermilk
  • ½ unsweetened almond milk
  • 1 egg
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp vanilla extract
  • Dash of cinnamon
  • 1 TBSP flax seeds
  • ¾ cup blueberries (optional)

Put everything in a blender and blend until fairly smooth, like the consistency of pancake batter. Let sit for 15-20 minutes and add another splash or two of almond milk to adjust the consistency. (Because you’re working with raw oats, they will absorb the liquid the first time around and the batter will get thick after sitting for 15 minutes; that’s why you have to adjust the consistency again.) Cook in greased skillet as you would a regular pancake. If you wish, sprinkle with blueberries before flipping. Makes 3 hearty 6-inch pancakes.

syrupTO MAKE THE SYRUP:
The peach syrup pays homage to my Aunt Ginny and her mother, Alice Hendrick. When she was a little girl, her mother gathered all the peach peelings and seeds which were left over from another peach project (such as pies or canning sliced peaches) and put them into a saucepan with a 2-to-1 ratio of sugar to water – just enough to barely cover the peach trimmings.  After simmering for about 2 hours, watching and testing throughout, the syrup is finished when most beautiful color appears, and the taste and consistency follow.

NOTES: Like most homemade syrups, it will be thinner than actual maple. But if you want, you can continue to cook until it gets closer to a candy stage. Instead of white sugar, I recommend using organic raw sugar or maple sugar. I also added a small pinch of salt and a tiny squeeze of lemon juice as I do to any jam or chutney I make.

The peach syrup pairs perfectly with these pancakes, but pure maple syrup and a dab of butter do just fine if that’s what you have. Either way, enjoy!

pancakes

Creamy Cheese Tortellini with Spinach, Tomatoes, and Pesto

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My boyfriend, Matt, is a large human being. As a 6’5″, 300-pounder who trains strongman events with what is known as the ‘meat crew,’ my extensive list of kale salads doesn’t cut the mustard in feeding that guy. I’m committed to make sure he eats as healthy as possible, but considering his 4,000-calorie and 300 grams of protein a day diet, feeding him can be exhausting, to say the least. Unfortunately I loathe the crockpot, which would probably be the easiest way to deal with this scenario. Give me a dutch oven and I can braise anything to almost perfection. But as a cooking vessel, the crock pot makes no sense to me and I promise to ruin everything I put in there, without fail – except this. Thank you Facebook for another fad recipe that turned out to be a winner that can satisfy a strongman.

NOTE: This recipe has been altered from the original to add protein and more flavors, but can easily be served as a vegetarian meal.

spinach_tortellini_crockpotRECIPE: Creamy Cheese Tortellini with Spinach, Tomatoes, Sausage & Pesto

  • 1 bag of frozen cheese tortellini
  • 1 bag of fresh spinach
  • 2 cans of organic diced tomatoes, drained
  • 1 block of cream cheese, cubed (Greek style for extra protein, if you can find it)
  • 1/2 cup prepared pesto (I usually have leftover pesto in my fridge, or you make it fresh or buy it)
  • OPTIONAL 1 lb. of sausage, cooked (ground or cut links, pork, turkey, chicken, italian, plain or seasoned – your choice)
  • box (or 4 cups) organic vegetable or chicken stock

cheese_tortelliniDIRECTIONS:
Put all ingredients in crock pot and cook on low for 4-6 hrs. Check tortellini after 3 hours to see if it’s finished, and keep your eye on the consistency of the sauce. Add a little more stock if it gets too thick before the tortellini is done cooking. Enjoy!

*Images by Little Fellow and Tawna Allred

Rosemary Grilled Lamb Chops with Sweet & Sour Mint Jus

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Just when you can’t eat another piece of grilled chicken or hamburger on the barbie, lamb chops are a welcome change – plus they are so easy to make and really delicious. Perfect with a giant salad or some grilled veggies of your choice.

RECIPE: Rosemary Grilled Lamb Chops
• 2 lbs lamb chops
• 4 cloves garlic, chopped
• 3 TBSP fresh, chopped rosemary
• olive oil
• salt and pepper

DIRECTIONS:
Toss lamb in olive oil, garlic and rosemary. Salt and pepper each side. Grill over direct heat 3-4 minutes per side, flipping only once. This should be medium, depending on your grill. Tent with foil for 10 minutes to let the meat rest.

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RECIPE: Sweet & Sour Mint Jus

• 1/4 cup vinegar (white wine, cider, champagne, red wine)
• 1/4 cup raw sugar
• 1/4 cup water
• 1/3 cup chopped mint
• 1 tsp chopped hot red pepper, chopped
• 1 clove garlic, chopped
• 1/4 cup olive oil
• salt and pepper to taste

DIRECTIONS:
Muddle together sugar and mint in a bowl. Add remaining ingredients and then whisk in olive oil. Taste and adjust sweetness, saltiness and sour levels to your liking. Divide into small bowls so each plate has their own for dipping. Enjoy!

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Crispy Coated Chicken Tenders from Scratch with Creamy Feta Buttermilk Dipping Sauce

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NOTE: This recipe requires an overnight or at least a full-day buttermilk soak, so make sure to plan ahead.

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I get inquiries about this recipe more often than any other one, and it’s always from my friends with kids who are scrambling to make dinner before the household hits critical mass. It’s an easy, inexpensive and much healthier way to to have chicken tenders without buying frozen nuggets that display a paragraph of ingredients (only a few of which I recognize). You can serve them along side your favorite dipping sauce, or give the Feta Buttermilk dipping sauce a try.

Before I get started, let me say that there’s no great way to photograph a pile of raw chicken soaking in buttermilk, drenched in hot sauce. So please know the image is not intended to make your mouth water – rather to demonstrate how easy it is to throw everything in one bowl and be on your way.

Note: I’m experimenting with some other coatings (such as oats and nuts) that crisp up nicely without having to pan fry, but for the sake of posting this recipe sooner rather than later, I’m using Panko.

RECIPE: Crispy Coated Chicken Tenders

  • 1 lb chicken (breast cut up into thick strips or chicken tenderloins – which are more affordable and less work)
  • 1 clove garlic, finely chopped
  • buttermilk
  • hot sauce
  • salt and pepper
  • dried basil (or italian seasoning)
  • 1/2 box or bag of Panko breadcrumbs (I prefer whole wheat, but either works great)
  • 1/2 cup finely grated parmesan cheese (grated, not shredded – and NOT the stuff in the green can)

DIRECTIONS:
chickenbuttermilkSpray a sheet pan liberally with non-stick spray and drizzle a little olive oil over that. (I’m a fan of the organic spray when I have to use it, but whatever you have is okay.) Add chicken to a large bowl or container with a lid. Cover completely with buttermilk. Add as much hot sauce as you like, garlic, salt and pepper to the bowl. Toss and marinate all day (at least 8 hours) or overnight is best. (I like to do it the day before I bake them.) In a wide, shallow bowl or glass baking dish, add the panko, parmesan cheese, sprinkle of salt, pepper and just enough dried basil so you can see the flecks evenly distributed throughout (close to a teaspoon).

chickenpanTake the chicken (a few pieces at a time), drip off the excess buttermilk and place directly in the panko. Toss gently to coat completely and press the panko into the chicken so it sticks. Place chicken on the pan fairly close together, but not touching. When the pan is full of chicken tenders, drizzle liberally with olive oil. Bake at 500 degrees for 16-18 minutes, flipping halfway through.

RECIPE: Creamy Buttermilk Feta Dipping Sauce

  • 1/2 cup feta cheese (or blue cheese, if you prefer)
  • 3/4 cup buttermilk
  • 1/4 cup mayo
  • 1 scallion, roughly chopped
  • 1 clove of garlic, roughly chopped
  • salt and pepper to taste

DIRECTIONS:
Add all ingredients to the blender and whiz on high until smooth. Add a little more buttermilk to get to the consistency you prefer for dipping, and adjust seasonings according to taste. Enjoy!

chickensauceNote: Everyone’s ovens vary, so it might take a time or two to get this recipe just right. Adjust the amount of nonstick spray and olive oil drizzle to get the result you want. I prefer mine a little light and dry, but others like a little more glisten. To each his own.

PS: Because the chicken is being cooked at such a high temperature, the stray breadcrumbs may get dark on the bottom of the pan and smoke a bit. I use my fan, just in case. But don’t worry. You shouldn’t be burning anything.

Greek Yogurt Cheesecake with Fresh Blueberry Compote

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Nonfat greek yogurt is a WOW food, in my opinion. There aren’t many ways you can get 24 grams of protein in one cup of anything, especially without any fat involved. It can be used for sweet and savory dishes, or just eaten plain in place of sour cream. There are literally thousands of things you can do with greek yogurt, but none may be quite as good as this dessert. Usually cheesecake is a super rich, dense and highly addictive dessert that can be close to 700 calories and 30 grams of fat per slice. This recipe is approximately a third of that, is loaded with protein and uses no butter whatsoever.

RECIPE: Greek Yogurt Cheesecake with Fresh Blueberry Compote

CRUST RECIPE:
Put 10 graham crackers in a food processor and pulse until the crackers have turned into crumbs. Slowly drizzle 5 TBSP melted coconut oil into the crumbs, followed by 1 TBSP water. Press into the bottom of a greased or non-stick spring form pan (or regular pie dish if that’s what you have). You can also make with gluten free graham crackers, if you prefer. No need to pre-bake; this crust will be nice and crisp.

FILLING RECIPE:
2 cups of nonfat greek yogurt
1 block softened light or greek cream cheese
2 eggs
1/2 cup of raw sugar, maple syrup, agave nectar or coconut sugar (your choice)
1 tsp pure vanilla extract
1 TBSP corn starch or arrowroot

INSTRUCTIONS:
Put all filling ingredients in blender and mix until smooth. It might need to stir the mixture a couple times with a spoon to get perfectly smooth, depending on the power of your blender. I’ve found if you put the eggs in the bottom, it works better. Pour mixture into the pan on top of the crust and bake at 350 degrees for 35-40 minutes. NOTE: Put the springform on top of a sheet pan to bake, just in case. The center will still look slightly jiggly right in the middle when you pull it out of the oven.  It will firm up as it cools. Place in the refrigerator until ready to serve. Top with a couple spoonfuls of compote. Makes 8 slices. Enjoy!

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RECIPE: Fresh Blueberry Compote
1  1/2 cups fresh blueberries
1/4 cup water
1 TBSP honey or maple syrup
1/4 tsp lemon zest
small pinch of salt

Heat all ingredients in a small saucepan at a low simmer for 15 minutes, stirring occasionally, breaking up blueberries slightly toward the end. Taste the compote and adjust sweetness according to your taste and the state of the blueberries. Cool completely before drizzling over the cheesecake.

Sorry about the photo. We had friends over for dinner tonight and it was so yummy that we had scarfed down nearly the entire cheesecake before I  remembered to take a picture. Luckily one of us was a very slow eater, so I took a quick shot of her last two bites.

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Turkey Florentine Meatballs and Marinara with Parmesan Cauliflower & Roasted Spaghetti Squash

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A quick weeknight meal that doubles as lunch the next day. I included two sides that go well with the meatballs and are much healthier than pasta. Perfect for anyone watching their carbs.

MEATBALL INGREDIENTSflorentine_meatballs
1 1/2 lbs lean ground turkey (I use ground turkey breast)
1 box frozen spinach (defrost on counter or microwave, depending on time)
1 small onion, finely chopped
3 cloves chopped garlic
1/4 cups milk (cow, goat or unsweetened almond all work fine)
3/4 cup oats
1 egg
1/2 cup grated parmesan cheese
salt and freshly cracked black pepper
a little olive oil

MEATBALL DIRECTIONS
Before you assemble the meatballs, make sure to wring the liquid out of the defrosted spinach or you’ll have a giant soupy mess. In a small bowl, add milk to the oats and set aside. In a large bowl, add the spinach, onion, garlic, egg, grated cheese to the turkey. Now add the oat mixture to the turkey and mix well with your very clean hands. Roll into balls (golfball size) and place on a sheet pan. Drizzle with olive oil and bake at 400 degrees for 20-25 minutes, flipping meatballs after 10 minutes. Makes 12-15. Serve with marinara (recipe below).

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MARINARA INGREDIENTS
olive oil
1 finely chopped onion
2 cloves chopped garlic
1 (28-ounce) can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
dash of honey
1/2 cup fresh basil
salt and pepper, to taste

MARINARA DIRECTIONS
Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for a few minutes until the onions begin to appear translucent. Stir in the tomatoes, dried herbs, honey, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Just before you turn off the heat, stir in fresh basil.

To serve, spoon sauce on the bottom of plate, top with meatballs and sprinkle with freshly grated parmesan cheese.
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The florentine meatballs go great with these two sides:

ROASTED PARMESAN CAULIFLOWER
Toss a head of cauliflower florets with 2 TBSP olive oil and 1/4 tsp salt in a large bowl. Spread in 1 layer in a 9×12 glass baking dish and roast, stirring occasionally, until tender and golden brown, approximately 30-40 minutes, give or take a few. Sometimes I cover with foil for the first 20 minutes so it can steam a little and then uncover it for the last 20 so it can brown. Try it and figure out the way you like best or how your oven cooks. Grate or sprinkle with parmesan cheese. Serve warm.

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ROASTED SPAGHETTI SQUASH
Cut the squash in half and scrape out the seeds, just like you would do any winter squash or pumpkin. Drizzle the inside with olive oil, sea salt and fresh cracked pepper. Put the halves flesh side down on a sheet pan and roast for 35 – 45 minutes, depending on size of the squash. Let cool enough to handle, then flip the squash over and scrape out the cooked strands with a fork. You can serve with more marinara and parm, or simply on the side of the meatballs, if you wish.