A week into your nutrition journey and you’re killing it! BUT, if you have one more frickin’ egg for breakfast or boring piece of chicken for lunch, you’re going to snap!!! So, what can you eat instead? How can you spice up your meals and keep them varied? Well, lets poll our community!
The majority of our members have been a CrossFitter and fueling for health for over a year now. They’re experienced in tweaking recipes to fit their nutritional needs. They’ve made countless recipes and have now found their weekly “go-to’s”. And now, it’s time to share them.
Post to comments your “go-to” recipes or advice for keeping your meals and snacks delicious, interesting, or varied.
We’ll get the ball rolling:
Rap’s Snack:
In a blender combine several ice cubes; 1 frozen, over-ripe banana; 2 tablespoons almond butter; almond or light coconut milk (unsweetened); splash of vanilla extract. Perfect after dinner sweet.
Mel’s Meatballs:
1 lb grassfed beef
1 lb ground lamb, pork, veal or another pound of beef
3/4 cup almond flour
2 eggs
1 can tomato paste
1 T marjoram
1 tsp garlic powder
1 tsp onion powder
salt and pepper
Preheat oven to 350. Combine ingredients. Form mixture into 1″ balls. Place on baking sheet. Cook about 20-25 minutes. Enjoy as a snack or over spaghetti squash with tomato sauce. Bon Appetit
I like the variety of meatballs from Well Fed 1 & 2 – you can find some of the recipes here: http://meljoulwan.com/2015/03/16/celebrate-march-meatball-madness/ They freeze well and it’s really easy to pop 6 or 7 of them in a container with my lunch, topped with some spicy mustard. Mmmm….
Actually, pretty much everything we’ve made form Well Fed 1 & 2 have been great. I like that Melissa Joulwan offers a lot of “you know how you could do that?” tips on her recipes too – it lets you think about how to mix things up. She’s all about the flavor and texture of food, so if you start making her stuff you won’t get bored.
I’m one of those weird people who can eat the exact same breakfast every day for months on end, so it would pay to figure out if that’s your way too. 2 eggs, fried in either a bit of grass-fed butter or coconut spray, a banana, coffee, and whatever other fruit is laying around. Every single day. 🙂
this saves me when i’m feeling like i need some cheese or mayo on something–
TURKISH TARATOR SAUCE
• 1⁄2 cup blanched whole almonds
• 1⁄2 cup water
• 1 teaspoon chopped garlic
• 1⁄4 cup extra virgin olive oil
• 1 tablespoon fresh squeezed lemon juice
• 1 teaspoon of kosher salt
Place all ingredients in a blender (must be a blender, no substitution) and puree for at least 3 minutes until completely smooth and thick. All bits of almonds should be gone and the sauce should be creamy and blond like a mayonnaise
Top fish, mussels, crispy brusssels sprouts, green beans or use in place of mayonnaise
thank you!! I will try this this weekend!
Here’s something I’ve been making at the beginning of each week if you’re looking for easy and quick breakfast in the morning. Basically I make a scramble but leave out the eggs.
1# of your preferred Sausage (I chose hot Italian)
2 Sweet Peppers (red, yellow, or orange)
1 medium Sweet Yellow Onion or Red Onion
1 large Sweet Potato
Saute peppers and onions with about 1 tbsp of coconut or olive oil. In a separate pan or on the grill cook the sausages. Dice sweet potatoes fairly small. I like to steam them. Easily done in the microwave. Don’t overcook them. They should still have a bite to them or they’ll just fall apart. Then you can add them in with the peppers and onions. When the sausages are cooked cut them up and add to the pot. Let everything cook together for another 5 minutes.
So this makes a decent lunch as it is but I like it for breakfast. In the morning I pull it out of the fridge and put a huge scoop in a pan. Let it heat up a bit and then I add 2-3 scrambled eggs. Once the eggs are done you’re ready to go. Takes all of 3 minutes in the morning. I eat it with a little side of fruit.
I realize this recipe won’t work for those not eating dairy (but maybe you can use it once the challenge is over). Also, if you aren’t eating sugar, you can just leave out the pickled onions (though they are so very, very tasty).
Here’s the link for sweet potato spinach quesadillas:
http://www.health.com/health/recipe/0,,50400000120341,00.html (you can’t click on it, just cut and paste… sorry!)
I use Ezekiel sprouted corn tortillas.
Sprinkle Squeeze
1 c unsweetened dried coconut
1/2 c raisins
1/2 c dates
1/4 c pecans/walnuts
1/2 tsp vanilla extract
Blast it all in a food processor until the consistency of a fig bar. Lay in bottom of small baking dish, chill in fridge, then slice up for when you need something sweet.
Egg and Salsa Mini-Frittatas
Preheat oven to 355 (convection setting)
Take out a muffin tin, stick a paper baking cup in each hole (I use the brown ones from Whole Foods), spray each cup lightly with coconut oil spray
Crack 13 large eggs into a big bowl.
Throw in a few shakes of olive oil.
Dump in about 1/3 a container of spicy fresh salsa (pico de gallo).
Put in 13 shakes of sea salt from a grinder, 13 shakes of fresh black pepper from a grinder.
Beat the crap out of it with a whisk.
Ladle the mixture into each cup — try to fill all 12 cups as close to the top as possible.
Bake for 30 minutes.
Take it out and, remove frittatas with tongs and put them all in a big Ziploc bag and stick it in the fridge. Take 2 out each morning and microwave for 40 secs.
I make these on Sunday night and eat two of them every weekday morning along with 3 Applegate turkey or chicken sausage links — very satisfying meal — takes 2 1/3 minutes to prepare, it fills you up just enough but not too much, and you can take it in the car.