Recipe Run Down

Info/links about the recipes discussed on our weekly shows!

NONchos

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nonchospic

Jaclyn came through with not only the Cheat of the Week but the Recipe of the Week as well!

If Michelle and I had more time we’d make both recipes because they are right up our alley! Check out this fantastic recipe called NONchos, nachos that clearly doesn’t use chips!

NONchos

Servings: About 4 reasonable servings 

Ingredients:

1 Yellow Pepper
1 Orange Pepper (red works too)
Chipotle Lime Meat Rub
2 Boneless chicken breasts – Diced or cubed
2 Avocados
1 Tomato- diced
1/2 Sweet or Vidalia Onion- diced
1 Tbsp chopped cilantro
2 Lime slices
1Tbsp Olive Oil
Light Sour Cream (optional) for Paleo leave off sour cream ;)

Directions:

1. Slice peppers into large sections about 1” thick to use as a substitute for a nacho
2. Place aside or in fridge
3. Prepare the guacamole
4.
Dice Avocado
5.
Dice tomato
6.
Dice onion
7.
Throw into a bowl with cilantro and squeeze the 2 limes on top then mix all together. Place aside or in fridge
8. Take diced chicken breast and toss in chipotle rub
9.
Put olive oil in pan over medium/high heat
10.
Add chicken, cook until chicken in thoroughly cooked
11. P
lace sliced peppers on a plate. Put cooked chicken on top of the peppers. Top with guacamole and dollop of sour cream.

Enjoy!!!

Store the remainder in Tupperware with peppers , chicken and guacamole in 3 separate containers to maintain crispness of peppers

Souper Yummy Soup!

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Soup

Leftover Roast Chicken Soup with Roasted Vegetable

We made this A-mazing soup from Against All Grain! Typically we try to do all our cooking on Sundays for the week and we like to keep our lunches and dinners easy to reheat!  We had this soup for lunch and included extra chicken and spinach to balance out the starchier vegetables.

It is one of the easiest soup recipes we’ve made and by far one of the most delicious! Check it out!

 

Easy Balsamic Chicken Marsala

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Chicken Marsala Spaghetti Squash

We were lucky enough to make this week’s recipe which is Easy Dutch Oven Balsamic Chicken Marsala from paleopot.com! We made a few alterations to the recipe as we did not have a dutch oven but used a crock pot as well as the tomato balsamic sauce in the original recipe, we made substitutions for.  So check out the link above for the original or follow ours below! Enjoy!

Ingredients:

2 pounds of boneless/skinless chicken thighs.
1/2 cup of Balsamic Vinegar
2 – ½ cup diced tomatoes
1 small package (2 to 3 cups) of sliced bella mushrooms.
1 medium white or vidalia onion, cut in half and sliced into medium strips.
1 tbsp of butter or ghee.
2 cloves of garlic, chopped (I used like 5 or 6 cloves, but we love garlic)
Parsley
Oregano
Basil
Garlic Powder
salt & pepper to taste.

How you make it:

Before cooking, place chicken thighs in ziplock bag or container with 1/2 cup of balsamic vinegar and ½ cup diced tomatoes with Italian seasoning (I used parsley, oregano, garlic powder, salt and pepper). Marinate for at least 1 hour.
Turn crock pot on and let it warm.
Add your butter and garlic to sauté pan, stir until butter is melted then add to crock pot.
Season your chicken thighs with salt and pepper, and add to the sauté pan (with any remaining dressing from the bag) to brown, about 1 to 2 minutes on each side.
Once browned, add to crock pot with all liquid from the pan. Add the additional 2 cups of diced tomatoes. Add a layer of parsley, oregano and basil and stir in.
Use a wooden spoon or spatula to stir the tomatoes and scrape the bottom of your crock pot.
Add your onions and mushrooms to the top of your chicken and tomatoes, no need to stir in. (I stirred in eventually).
Cover and put crock pot on high for 1 hour.

Spaghetti Squash
Preheat oven to 375.
Place spaghetti squash in glass baking dish.
Bake for 1 hour.
After 1 hour, stick a fork in it to be sure its soft.
Remove from oven and let cool. (this could take a while. Its super hot inside which could result in burning yourself)
Once cooled, slice off the top where the stem is. Then cut through lengthwise. Carefully remove the seeds and what looks like pumpkin guts. Once clean, take a fork and scrape out the squash into a bowl. Doesn’t take much effort. It should very easily come out in strings like spaghetti. Its magical!
When choosing a spaghetti squash make sure it is bright yellow. That means its ripe.

Guilt-Free Sweet Tooth Satisfaction

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enjoy life

We were so excited when our guest this week, Michele Gordon, aka Miss Motivational, shared this recipe with us! We absolutely LOVE Enjoy Life Chocolate Chips and cannot wait to make this treat that can be used as a dessert or a pre-workout snack!

Miss Motivational’s Recipe/Cheat of the Week

Ingredients:
1 cup Gluten Free Quick Cooking Oats (Bobs Red Mill Brand)
1-2 Ripe Bananas
1/2 c of Enjoy Life Choc Chips (I love the chunks, even more chocolate!)
2-2.5 tbsp of almond butter

Directions:
Mix it up, make balls out of the mixture, and put them on a baking sheet
Put the batch in the oven for about 15 minutes at 350 degrees (sometimes I bake it a little bit longer or shorter depending on how crispy I want them!)

Sometimes I add a dash of cinnamon and honey to the mix.

Basically this is delicious and satisfying way to fill that sweet tooth. I’m always looking for ways to eat chocolate that fill me up :)

Valentine’s Recipes

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Chakra Smoothie

(Heart Chakra Smoothie: Photo Credit Jennifer Kass of Well+Good)

Like every day holiday, we try our best to have a balance of indulgence and not going overboard.

Here are some fun recipes for your Valentines!

First we have a Heart Chakra Smoothie! Which sounds absolutely amazing and if we had kale in the house right now we’d be making it!

And then we have 34 Healthy Meals for Two – THIRTY FOUR! Go to town! From Greatist! From breakfasts, appetizers and salads to dinners! Enjoy!

 

Super Bowl Sunday Chili & Healthy Chinese New Year Specials!

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recipe rundown

This past Sunday we made this fantastic No Bean Chili With Roasted Butternut Squash!  Its great for a Sunday prep day and we’ve been having it for lunches all week!  The recipe calls for ground beef and lamb cut into cubes, or steak but we used ground beef and chicken so feel free to alter the protein as you like! The butternut squash with the chili were the perfect balance of sweet and spicy and its also recommended to add avocado. Its totally delish!

Chinese New Year began on January 31st and Beachbody put out a list of some wondefful Chinese New Year Recipes!  They look amazing!

10 Healthy Recipes for Chinese New Year

Guilt-Free Super Bowl Recipes!

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recipe rundown
In looking for a Super Bowl recipe to share with you all, we came across this post from Greatist – 31 Guilt-Free Super Bowl Recipes.  We could not narrow it down to one item!! The list on here is AMAZING. You will want to make EVERYTHING! So let us know if you try any of them!

Another awesome resource is Skinnytaste.com. Last year we used some of their recipes. The recipe index includes appetizers, Gluten Free, Paleo, anything you can think of and they are all low-cal!

Have fun and enjoy!

Whole30 Classic Beef Stew – FourC Style

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We’ve made this recipe for the second week in a row now and have taken it to work for lunch!

Its super hearty and these days its pretty cold in NYC so a warm bowl of stew has been perfect for lunchtime!

Classic Beef Stew with a FourC Twist

Ingredients:
- Beef Broth
- Ghee
- Cubed Beef
- Diced Sweet Potatoes
- Butternut Squash
- Rutabaga
- Carrots
- Mushrooms
- Celery
- Onions
- Salt
- Pepper
- Paprika
- Parsley
- Extra Virgin Olive Oil

Directions:
1-2 Tbsp cooking fat (Ghee), per person
½ Medium onion, finely diced
¼ Tsp seasoning, per person
Protein portion (cooked), per person
2-3 Cups cooked vegetables, per person
2 Cups broth, per person

Heat fat in a large soup pot until shimmering
Add onion and sauté until tender and translucent, about 5-7 minutes
Add seasoning and stir to coat with fat
Add protein and vegetables, tossing to coat with onions and fat
Add stock, bring to a boil and partly cover for 5-7 minutes, until flavors meld and soup is piping hot

Notes:
Top with a drizzle of extra-virgin olive oil and a sprinkle of minced fresh parsley.

ISWF2
Basic recipe courtesy of It Starts with Food by Dallas and Melissa Hartwig (Page 275)

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