Eat This – Newbie Recipes 101

Posted on February 3, 2014 by

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Welcome Newbies!  These recipes all come highly recommended by our seasoned GT’ers as an easy place to start for 101 basic meal planning.  Not only are they simple, but they’re also delicious.  I suggest making these standby’s in large batches and freezing them.  Having food ready to go helps with pre-planning and therefore, your success.  Living the GT Lifestyle requires preparing and cooking your own food, and doubling or tripling recipes will save you a ton of time.  When you’re cooking up a chicken breast, cook 4-6 to store in your fridge for the week.  Preparing a batch of rice?  Make enough for multiple servings. Bake a dozen sweet potatoes at a time.  I promise this will make your life much easier and eliminate the excuse, “I didn’t have time to make food so I had to eat out.”  Bon Appetite!

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Vege Egg Scramble
This is an easy way to get protein and healthy veges to start your day.
3 eggs
.25 cup mushrooms, sliced
1 tsp GK’s Wild Mushroom and Sage EVOO
.25 cup onions, chopped
.5 cup spinach
Heat olive oil in saute pan. Add onion and mushrooms, saute 5min. Add egg and spinach and stir occasionally until egg is cooked and spinach wilted. Serves 1.
Badmoon Pancakes
Breakfast goodness.  Place leftovers in ziploc bags for on the go snacks.
.5 apple
4 egg whites
2.5 TBS fresh ground flaxseed
Grate the apple. Beat egg whites until foamy, add apple and flax seed and beat again. Cook pancakes on a lightly oiled surface until browned on both sides.
Orange Julius Smoothie
Easy and a great sensation for the taste buds.
1 banana
1 orange
1 scoop GT vanilla whey protein powder
Put all ingredients in blender and blend until smooth.  No water needed if using fresh fruit.
Sheri’s Basic Salad
This is a huge recipe – and the volume will depend on the size of the veggies, but it will make about 20 cups, or 5 quarts.
2 cups green cabbage, chopped
2 cups red cabbage, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cucumber, chopped
3 oz red leaf lettuce, chopped
8 cups romaine lettuce, chopped
6 oz red onion, chopped
1 zucchini, chopped
Rinse all produce. I like to chop the lettuce into about 1 1/2 inch pieces. Now, because this is so large, I layer rather than toss. I combine all the veggies but lettuce, then layer lettuce-veggies-lettuce etc until the bowl is full. Keep it in the fridge either covered in plastic or with a towel draped over the top of the bowl.  Drizzle GK’s Cranberry Pear Balsamic and Persian Lime EVOO.
Coaches Meaty Chili
An easy pot of chili to put together for a crowd – like our coach trainings and retreats! This recipe uses diced zucchini instead of beans.
3 lbs ground turkey
1 lb onions, chopped
1 lb zucchini, chopped
8 oz red bell pepper, chopped
6 grams ground cumin
.25 oz chili powder
Saute the chopped onion and bell pepper. Add to crockpot. Brown all the meat, add to the crockpot. Add the jarred crushed tomatoes, seasonings, and small-diced zucchini. Adjust seasonings to taste and stir well. Cook on high about 4 hours or on low all day (or all night, for a next day lunch).
Chicken Cacciatore
Families love this dish and it is great for leftovers.
2 tsp dried basil
.5 cup green bell pepper, chopped
.5 cup low sodium chicken broth
16 oz chicken breast, raw
1 garlic clove
1 tsp raw honey
2 TBS fresh lemon juice
3 cups mushrooms, sliced
1 TBS GK’s Organic Arbequina EVOO
1 onion
1 tsp dried thyme
2 TBS tomato paste
15 oz diced tomatoes, no salt added
In large skillet, brown chicken on all sides in olive oil. Remove from pan and set aside. 2.) Add mushrooms,bell pepper, onion and garlic to pan. Cook until vegetables are tender. Add chicken broth and simmer uncovered until liquid is nearly gone. Add undrained tomatoes and remaining ingredients including .5tsp red pepper flakes. 3.) Return chicken to pan and simmer, uncovered, for 15 minutes – either on stop top or in 350 degree oven. Can serve over potatoes or spaghetti squash for a delicious dinner!
Sweet Potato Fries
‘Fries’ are a great dinner staple! Try them with our Raw Catsup or  Tahini Goddess Dressing.
1 tsp no salt seasonings
2 tsp GK’s Harissa EVOO
.5 tsp ground black pepper
1 lb sweet potato or yam
Use yams or sweet potatoes sliced into wedges. Preheat oven to 400. In large bowl combine yam, olive oil, and seasonings. Toss well to coat. Place yams in a single layer on large baking sheet. Roast, flipping yams every 15 minutes, until tender and evenly browned, about 45minutes. Sprinkle with black pepper and serve.
Lemon Poppy Seed Muffins
Delicious, desert like muffins.
.25 cup coconut flour
.25 cup GK’s Lemon EVOO
.25 tsp baking soda
3 eggs
.25 cup raw honey
1 TBS fresh lemon peel
1 TBS poppyseeds
In a medium bowl, combine coconut flour and baking soda. In a large bowl, blend together eggs, honey, oil and lemon zest. Blend dry ingredients into wet. Fold in poppy seeds. Spoon batter evenly into 8 greased muffin cups. Bake at 350 degrees for 15-20min. Cool and serve.

Posted in: Eat This!