Since the blog posts this week have been such a hit [thanks to you!], I thought I’d keep the momentum going and round up some awesome recipes to have your guests salivating this year. You don’t even have to tell them our little secret – that they’ll be enjoying foods that are 100% Macks Mo, real food approved, matching flavor with downright good-for-you-goodness. Talk about a touchdown!
Too cheesy? Okay, let’s get to these recipes. I am so excited to share this first one with you. It’s been such a hit in our #momentumchallenge that I just HAD to share it with you. As a dinner recipe, we serve it up over spaghetti squash, but for the big game, you can serve the sauce & meatballs app-style with toothpicks!
INDIAN CURRY MEATBALLS
1 package organic, ground turkey
2 apples, cored & sliced into *small* pieces
1 onion, chopped finely
1 egg, beaten
MEATBALL SPICES: 1 Tbls. curry powder + 2 tsp. each of ground ginger & turmeric
1 (28 oz.) can of San Marzano diced tomatoes
4 cloves of garlic, chopped finely
1/4 cup olive oil
1 (15 oz.) can organic, coconut milk
SAUCE SPICES: 1 Tbls. each: dried curry, oregano + basil and 1 tsp. each of thyme and red pepper flakes
#1: Preheat oven to 375 degrees.
#2: Prepare and chop vegetables and fruit.
#3: Sauté onion & apple in 1 Tbls. butter (or olive oil) for 3 minutes to soften.
#4: TO MAKE SAUCE: Open the can of tomatoes and have those handy. Add garlic and olive oil to a large sautoir pan and cook for 1 minute or so, then add tomatoes to stop the cooking (make sure not to burn garlic). Then add the SAUCE spices + coconut milk and cover, simmering on low for 30 minutes.
#5: FOR MEAT: Prepare a baking sheet with parchment paper. In a large bowl, mix package of ground turkey breast, 1 beaten egg, onion, apple and MEATBALL spices.
#6: When sauce is done, puree it in the blender. Put a toothpick in each meatball and serve sauce on the side or put it all in a bowl!
BUFFALO CHICKEN, BLUE CHEESE + CELERY BITES:
– I can’t take credit for this one, my Montana brother-in-law made them over Christmas and they were divine! –
3 chicken breasts, thawed
2 Tbls. coconut oil [or organic butter]
Hot Pepper Sauce [see directions following]
Small container of blue cheese chunks [check ingredients]
1 package of celery, stalks sliced horizontally into 1/2″ pieces
Hot Pepper Sauce: I adapted this recipe from Bryant Terry’s Vegan Soul Kitchen.
¼ cup each: olive oil [or organic butter], water and organic tomato sauce [you could use sauce from meatballs or organic, canned]
Half (4 oz.) can organic tomato paste
1 small red onion, chopped
2 tsp. each of: minced garlic & apple cider vinegar
1 tsp. each of: cumin & cayenne pepper (can use more or less cayenne based on desired spiciness)
Sea salt + pepper to taste
#1: Add coconut oil to a sauce pan over medium heat. Using scissors, cut chicken into small, bite-size pieces. Add to heated oil and cook until chicken is browned (7-10 minutes).
#2: While chicken is cooking, make the SAUCE: Place olive oil in a sauce pan, over medium heat. Add onion, garlic, cumin and cayenne until onions start to caramelize (about 8 minutes). Next, add tomato paste, tomato sauce, vinegar and water – mix well. Simmer until sauce starts to thicken (5-7 min). Transfer all ingredients to a blender, pureeing until smooth. Add salt + pepper last.
#3: Toss chicken with Hot Pepper Sauce and place out on serving tray. On chicken, stack one chunk of blue cheese, then a piece of celery, fastening in place with a toothpick. Do this for all remaining chicken pieces.
If you’re looking for an awesome dip, try this Creamy Kale & Artichoke Dip by Food Babe. She also instructs how to make homemade pita chips, but I’ll give you two more options, just in case those don’t suit your fancy. First, you could keep in simple and get blue, organic corn chips from the grocery store [be sure to check ingredients – corn, salt & oil are all you need to make chips!]. Another option is baking your own homemade sweet potato chips – inspired by my friend Sarah in her Simply Real Health blog:
BAKED SWEET POTATO CHIPS:
3 thin sweet potatoes
Sprinkles of sea salt and paprika; cinnamon optional.
#1: Preheat oven to 375.
#2: Slice yams/sweet potatoes into thin coins (as thin as you possibly can). If you have a mandoline, this works great to make thin slices!
#3: Place sweet potato slices in a large bowl and drizzle with olive oil [enough to cover, not drench – start small, add more as needed]. Using your hands, massage oil and salt into vegetables until all are coated evenly.
#4: Lay on a baking sheet covered with parchment paper. Season with spices.
#5: Cook for 35 minutes, or until the chips start to crisp up a bit (depends on the size of them). Keep them in longer for a crispier consistency. Remove when ready and serve.
Do you have a favorite savory Super Bowl recipe? Share below! If you like this post, pass on the love and share!
*For more information on programs we offer, check out our website here. We’d love to share our Macks Mo Method with you! If you missed our Momentum Challenge [which launched this Jan], don’t worry – you can still participate in the program outside the “challenge dates!” Email me (firstname.lastname@example.org) for more information or be on the lookout for other Macks Mo programs launching later this year like our Partner Power program [a complete lifestyle, nutrition and exercise program designed for couples to build their health momentum together], the re-launch of my new signature 28 Day Program and more Momentum Group Challenges/Coaching Sessions. Whatever your M.O. – we’d love to support you in your journey!
I am so excited about our 2014 Macks Mo Momentum Challenge that I just had to give you a “taste”! 🙂 Part of our “saute” series in the nutritional programming, this is one of my favorite go-to “flash” meals (it only takes a flash to make!), featuring seasonal vegetables and some seriously good flavor. Enjoy!
WARM COCONUT CHICKEN + BEET & BRUSSELS SPROUT SAUTE
IN THE MORNING: SET CHICKEN OUT TO THAW
- 2 organic, free-range chicken breasts (local if possible), cut into strips
- 8 small purple beets, scrubbed with brush, ends chopped off & cut into ¼’s (make sure these are cut small)
- 1 lbs. Brussels sprouts, ends chopped off, then cut in ½
- 2 Tbls. coconut oil
- ¼ cup dried, unsweetened coconut
- ½ cup raw sunflower seeds
- 2 handfuls of organic spinach
#1: Cut the chicken breasts into strips and add to a large sauté pan with the coconut oil and coconut, cooking on medium heat.
#2: Prepare, wash and chop beets + Brussels sprouts.
#3: In a large sautoir pan:
- Add vegetables + ½ cup water and cover. Steam for 12 minutes (while chicken is still cooking). Check “doneness” with fork – want beets to be soft in middle.
- Once timer is up, drain water from vegetable pan and add in the chicken mix, plus ½ cup sunflower seeds + 2 handfuls of spinach. Cook together for 2 more minutes, then serve! Season with sea salt + pepper to taste.
Some of you know this, but I live with two boys. Yep, not one, but two – this being the case for basically the last year and a half. My husband [obviously] and my brother-in-law, Andrew. You may also know that boys – or men, rather, tend to have different “dietary” preferences and demands than women. I love vegetables. Love them. I don’t need to sauce them up, I love them “as is” – cooked or raw. My “boys” however, are a different story. A good meal means a good sauce. The sauce — is BOSS in my house. Can you relate?
One other thing you may or may not know – most sauces aren’t healthy or nutrient-dense [two guidelines for most food choices in my household]. Whether store-bought or borrowed from a blog, they are generally loaded with salt + sugar, and generally make no designation between high-quality, good-for-you fats and over-processed, nutrient-void ones. Marinara, BBQ, ketchup, Alfredo — you know the list.
In the summer, we don’t crave “heavy”, warm foods. The temperature is warmer, so our body desires light and cooling foods – like salads and smoothies. Come fall and winter though, our cravings for comfort and warm foods awaken. So, in the summer, creating dishes loaded with vegetables and fresh salads isn’t met with “too much” challenge from “my boys”. However, with the change of season, returns the desire for…sauces. So, what’s a girl to do? Create BOSS sauces, of course.
Below is my collection of what I’ve been working on. Each recipe blends seasonal foods and “traditional” recipes with my cleaned up, “health-ified” twist. I hope they’re as big of a hit in your home as they were in mine. Accompanied by the quote coined by my brother-in-law regarding every meal I cook — “Wow, this is actually really good.”
Acorn Squash Alfredo:
– Disclaimer: We eat high-quality dairy products and use them as a great source of good fat and protein in our diet. High-quality meaning it is #1: pastured (very different than pasteurized; meaning the cow was raised on grass in an open field) and #2: raw (which would be unpasteurized). Pasteurization (heating) actually destroys the enzymes present in raw milk: lactase – which digests and absorbs milk sugar lactose, lipase – absorbs & digests milk fats and phosphatase – used to absorb calcium (which allows allows lactose digestion).
2 cups each: raw milk and vegetable broth (or homemade stock)
1/2 cup raw whipping cream
1 cup raw sharp cheddar cheese
Juice + zest from 1/2 lemon
1 tsp. each of nutmeg, salt & pepper
2 Tbls. raw butter
3-4 cloves garlic, chopped
1/2 acorn squash, seeds & “guts” removed [could also use butternut]
- In a large glass bowl, add 1″ of water. Place the half of acorn squash face down, then cover with saran wrap. Microwave to steam for 10 minutes.
- In a large sauce pan on medium heat, add butter and garlic. Sauté for 1-2 minutes [careful not to burn]. Have milk & veg broth handy and add to pan when garlic’s done. Add lemon juice, zest and seasonings at this time also.
- Whisk sauce constantly for 4-5 minutes, until it starts to boil. Add cream and continue to whisk until it returns to a boil, then stir in cheese and mix until “dissolved”. Remove from heat.
- When done steaming, scoop squash meat out of shell into blender, then add sauce. Blend to puree all sauce ingredients together.
*I served this once over spaghetti squash for myself, brown rice pasta or fresh linguine for Regan. Flavor suggestion: Regan thinks that if you cook a “flavorful meat” like organic sausage that the sauce is fine “as is” – if you cook it with a milder meat, say organic, free-range chicken, he likes to add a little “heat” – cayenne pepper. I also served this over farro and kale [I cooked the farro, then in a separate pan, cooked organic sausage with kale added in the last 2 minutes].
Vegan Pumpkin Alfredo
*Inspired by Kris Carr’s Pumpkin Risotto Recipe
1 cup raw cashews, soaked for at least 4 hours or preferably overnight in 1 cup water
1 (15 oz. can) organic coconut milk [more if desired to make “thinner”}
1 cup organic coconut or regular water
1/3 sugar pumpkin, seeds & “guts” removed [stem cut off]
2 cloves garlic
2 tsp. each: sage and thyme
1 tsp. each cinnamon and chili powder
Salt + pepper to taste
- In a large glass bowl, add 1″ of water. Place the half of pumpkin face down, then cover with saran wrap. Microwave to steam for 10 minutes. If desired, you can steam the whole pumpkin and use for other recipes like a pumpkin soup or smoothie through the week [I did this!].
- Once pumpkin is cooked, scoop the meat out of shell into a large food processor.
- Add all remaining ingredients and blend until desired consistency.
* This, I served on raw zucchini noodles with grilled game sausage over top [a mix of elk, venison & antelope].
Master Marinara Sauce
I got this recipe from a fellow instructor and friend’s husband, Mark Caggiano. I followed his recipe to a “T” the first time and the boys swooned over it. The second time, I add a few extra ingredients to make it more of a “vodka” sauce and they loved that one too! So this is really a 2-for-1 recipe deal!
1 can San Marzano Tomatoes [Mark tells me these make all the difference; and I now agree!]
1/4 cup extra-virgin, cold-pressed olive oil
3-4 cloves garlic, minced or chopped fine
1 Tbls. each of oregano & basil
1 tsp. each of: thyme & red pepper flakes
Salt + pepper to taste
- Cook garlic in olive oil 1-2 minutes [careful not to burn]. Have tomato can open & ready to go.
- Poor tomato can over garlic and reduce heat to medium low.
- Add remaining ingredients, then cover and cook 20-40 minutes [I did 30-40].
- Blend sauce in blender.
*The second time I made it, I added 1 Tbls. red wine vinegar and 1/2 cup raw whipping cream.
COCONUT CURRY BUTTERNUT SQUASH STEW
My favorite thing about fall is the return of weekly soups to my crockpot. If you don’t have a crockpot, my advice would be to get one – as soon as possible. I purchased my first crockpot in college at Target for $7; and it’s still running. Last Christmas I upgraded to a bigger one with a timer, but the point is – any crockpot works and you’ll love the food it makes! This stew, in particular, is a favorite of mine and clients who’ve done our 28 Day Nutrition Program.
Loaded with nutrient-dense foods and spices that aid in reducing inflammation in the body, this stew helps to give the immune systems a boost for the change in season (and increase in colds!). Enjoy!
1 medium butternut squash
6 cups coconut water (regular water is also fine or a combo of both; can add more water if needed/desired)
1 organic vegetable bouillon cube
1 cup adzuki beans, dried
½ cup quinoa, dried
Half (15 oz.) can Organic Coconut Milk
1 Tbls. each of: curry and turmeric
2 tsp. coriander
1 tsp. each of black pepper, sea salt and cayenne pepper (can do more/less cayenne based on desired level of spiciness)
1/3 cup organic peanut (or other nut) butter
Leaves from 3 stems kale, washed & stems discarded
1 red bell pepper, sliced thin horizontally & seeds removed
(1). Remove the shell from the butternut squash and slice into cubes [check out this video tutorial: http://ow.ly/pxQEs for guidance!].
(2). Place water, coconut milk, spices and bouillon cube in the bottom of the crockpot and whisk to mix.
(3). Add squash, beans, quinoa and peanut butter.
(4). Cook on high for 4 hours or low for 7-8.
(5). Ten minutes before you’re ready to eat, add kale and bell pepper. Let cool before eating!
*If desired, you can also add organic sausage or free-range organic chicken breast (in step #3). We used kale and a bell pepper in this version, but feel free to use any other vegetables and leafy greens you have on hand! Some examples are chard, spinach, zucchini, yellow squash, broccoli and even mushrooms!
I love spaghetti squash. And this smorgasbord of vegetables on top of spaghetti squash is pure delight. In the recipe, you use store-bought marinara sauce. I usually make my own, but sometimes it’s nice to just pour it pre-made straight out of the jar. Do you feel me? My new favorite brand is Mezzetta Tomato Basil, filled with all whole food ingredients and found in PCC, Thriftway and QFC Grocery Stores here in Seattle. Regardless of the brand, always check ingredients – buy products that contain only ingredients you’d use at home to make a pasta sauce (citric acid and “natural” flavors excluded). I’m talking tomatoes, olive oil, basil, garlic, red wine vinegar, honey, wine, tomato paste; get the picture? And you don’t have to include every veggie listed below. You can swap, exclude or add in any others you’d desire. And last — enjoy. Let us know how you like it!
1 medium spaghetti squash
2 whole carrots, peeled and sliced thin
3 celery stocked, sliced
2 zucchini, quartered
2 yellow squash, quartered
Florets from 1 crown broccoli, stem discarded
2 plum tomatoes, chopped
1 (15 oz.) can cannellini beans, drained & rinsed (or other desired bean)
2 tsp. each of: minced garlic, thyme, Italian seasoning
Pinch of sea salt + pepper
1 jar store-bought organic marinara sauce (check ingredients – no chemicals, artificial preservatives or additives; only real food ingredients you’d use to make a sauce at home!)
- Hold spaghetti squash standing up lengthwise over cutting board and use a large serrated knife to slice shell off squash. Once complete, remove stem, cut in half and use a form to scoop out seeds. Fill a large glass bowl with ½” of water, then place SS on top and cover with saran wrap. Cook in microwave for designated times, based on size:
– Small = 10 minutes
– Medium = 12 minutes
– Large = 15 minutes
- Meanwhile, cook carrots & celery in water (sparingly cover bottom of large sauté pan), covered and on medium heat for 5 minutes. Stir occasionally & add more water as needed.
- Next, add garlic, seasonings, zucchini, yellow squash, tomatoes and broccoli. Again, add more water as needed (always want a little on bottom to be able to steam the veggies). Cook, covered for another 8 minutes. At this time, add the jar of sauce + beans and simmer on low, covered for 5 minutes.
- Remove SS from microwave and carefully drain out excess water. Add vegetable primavera to the squash and stir to combine.
We all have those days…where the fridge is filled with a bunch of random ingredients, we haven’t been to the grocery store in a few days (or week) and we want to throw something quick together for dinner. Enter the “kitchen-sink curry”. For grocery-less and extra busy weeks, it’s important to always have a stocked pantry. One of my staples is organic coconut milk – it’s great for thickening sauces and of course, is just plain delicious. I also always have a jar of Thai Kitchen Red Curry Paste (great whole food product found in the asian section of almost any grocery store). When I’m making a curry, I always use three staple spices: curry powder (that’s a given), turmeric and coriander; no specific measurements, like a little shake here and a little shake there + sea salt and pepper.
Ingredients I had “lying around”:
– Sweet potatoes
– Cauliflower (I’ve had the intention to make cauliflower rice for awhile now)
– Red Chard
– Yellow onion (1/2)
– PCC Organic Chicken-Apple Sausage
– My “curry staples”: organic coconut milk, curry paste and my spices
– 1 Tbls. each of: brown rice flour and coconut oil x 2
– Water, vegetable broth or half a vegetable bouillon cube
When you’re making a “kitchen-sink” dish, you can use ANY vegetable you have around: yellow summer squash, zucchini, carrots, broccoli, kale, spinach, cabbage, leeks, parsnips, turnips – the list goes on. You can choose to add an animal protein or not – I had PCC Chicken-Apple Sausage on hand that I set out to thaw earlier in the day.
So, to make, you’ll need three pans – saute, sautoir, etc. If three pans going at once sounds intimidating, don’t worry – this is how we make the meal quick: multi-tasking! You’ll put designated ingredients in each pan and cook at the same time. Chop all your vegetables first and your animal protein (if using). Then, make the cauliflower “rice” by adding cauliflower florets and 1/2 an onion to a food processor, chopping into “rice”-size bits.
#1 PAN: Add any vegetables with 1 Tbls. coconut oil in your largest sautoir pan (like a saute pan with high sides) – this will be the pan you end the curry in. Saute for 5 minutes on medium heat.
#2 PAN: Add animal protein and saute until browned. When done, remove from heat.
#3 PAN: Add cauliflower rice + 1 Tbls. coconut oil. Cook for 8 minutes on medium heat, stirring occasionally. Season with sea salt + pepper. Remove from heat when done.
- When vegetables have sauteed for 5 minutes (they should still be a little “uncooked”), add 1 Tbls. flour and coat. Then, add 1/2 can coconut milk, 1 Tbls. Thai Kitchen Red Curry Paste and either 2 cups water + half vegetable bouillon cube OR 2 cups vegetable broth. Stir for about 60 seconds (flour helps to thicken sauce). You can always add full can coconut milk or more vegetable broth to have more sauce.
- Add animal protein (if using) and seasonings: 1 tsp. each of: turmeric, coriander and curry powder + sea salt & pepper. Stir to mix.
- Cook, covered for 5 – 8 minutes, letting flavors marinate. At this time, add any GREENS (like chard, kale, spinach, etc.).
- Serve over “rice”!
If you’re always on the go, looking to add more greens and vegetables to your diet or just looking for a scrumptious way to start your day, then this smoothie is for you.
Smoothie Tip #1: Prepare your ingredients the night before. Put everything except water & ice in the blender, then store in the fridge. In the morning, all you do is put the blender on the base, add W&I, blend and go.
Smoothie Tip #2: Make 2 portions; 1.5 for breakfast and the other .5 for a snack later that day. Kill two birds with one stone. Boom.
Smoothie Tip #3: If you or someone you know is just beginning to delve into the world of real food, adding in more vegetables to your daily intake or have kids/husband/wife that you’re trying to encourage to eat more vegetables & greens, smoothies is a GREAT way to do it. However, depending on where you’re starting from, you might want to start using this smoothie with an added kiwi to sweeten the flavor. Ideally, one sweeter fruit to 2-3 vegetable servings is my goal when concocting smoothie recipes.
- 1 pear, sliced
- ¼ cup each of: dried, shredded & unsweetened coconut, oats + hemp seeds
- ½ avocado
- Handful parsley leaves, stems discarded
- 1/2 cucumber
- 3 leaves of kale, stems discarded & leaves ripped
- ¼ to ½ cup water – enough to blend to desired consistency
- 5-7 ice cubes
DIRECTIONS: Prepare ingredients in your blender the night before. In the AM, add water and ice. Puree or liquefy until smooth. Add ice and any more water if needed until you have your ideal blend. This smoothie will have a creamy texture because of the avocado.
*As always, if you have questions, please ask!