Masala Shrimp with Turmeric-Roasted Cauliflower

From SUN BASKET

INGREDIENTS:

  • 10 ounces cauliflower florets
  • 1 teaspoon turmeric
  • 5 ounces zucchini
  • 10 ounces wild Gulf shrimp
  • 1 lime
  • Fresh cilantro
  • Sunbasket masala curry paste (olive oil – fresh garlic – fresh ginger – garam masala – fennel seeds – turmeric)
  • ½ cup diced tomatoes
  • ¾ cup coconut milk
  • 2 tablespoons fried shallots (contain soy – optional)

Instructions

  • Prep and roast the cauliflower.  Heat the oven to 425ºF.
  • Cut any large cauliflower florets in half.
  • In a medium bowl, toss the cauliflower with the turmeric and 1 to 2 tablespoons oil; season with salt and pepper. Spread in an even layer on a sheet pan and roast, stirring halfway through, until the cauliflower is tender and starting to brown, 12 to 15 minutes.
  • While the cauliflower roasts, make the curry.

Prep the remaining ingredients

  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Zest the lime and juice half; keeping the zest and juice separate, set them aside for the curry. Cut the other lime half into wedges for garnish.
  • Coarsely chop the cilantro.

Cook the curry

  • In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking.
  • Stir in the zucchini and masala curry paste and cook until fragrant, 1 to 2 minutes. Season with salt and pepper.
  • Add the tomatoes and coconut milk and bring to a boil. Reduce to a simmer, add the shrimp, and cook, stirring occasionally, until firm and cooked through, 2 to 3 minutes.
  • Remove from the heat and stir in the lime zest and 1 teaspoon lime juice. Season to taste with salt and pepper.

Serve

Transfer the curry to individual bowls. Garnish the cauliflower with the cilantro and fried shallots, if using. Serve the cauliflower and lime wedges on the side.

Whole30 Lemon and Ginger Meatballs

From Whole30.com

INGREDIENTS:

  • 1 zucchini
  • 2 tablespoons Tessemae’s Cracked Pepper dressing
  • 1 large egg
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon grated fresh ginger
  • kosher salt and freshly ground pepper
  • 1 pound lean ground turkey
  • Salad, cauliflower rice, or zoodles, for serving

INSTRUCTIONS:
GRATE the zucchini very finely, on the smallest side of a box grater or using a micro plane. Grate 1 cup total.

IN a mixing bowl, stir together the zucchini, Tessemae’s Cracked Pepper, egg, garlic, cilantro, ginger, 1 teaspoon salt and 1⁄2 teaspoon pepper. Add the turkey and mix until combined.

HEAT your broiler to high and line a sheet pan with foil. Form the beef mixture into about 25 balls, using a heaping tablespoon for each. Place on the sheet pan and broil until browned, about 5 minutes. Turn over with tongs, and continue to broil until cooked through, about 5 minutes more.

Note: alternatively, you can cook the meatballs on the stove top. Heat 1 tablespoon of Tessemae’s Cracked Pepper in a large non stick or cast iron skillet. Cook the meatballs, turning occasionally, until cooked through, about 10 minutes.

SERVING SUGGESTIONS:

Serve meatballs on a bed of spring greens and cucumbers and dress with Tessemae’s Cracked Pepper. I love this for lunch!
Toss zucchini noodles and meatballs in Tessemae’s Lemon Garlic and top with fresh herbs.
Thinly slice the meatballs and serve in lettuce wraps with Tessemae’s Mayo and fresh veggies.

Thai Turkey Lettuce Cups

From Sun Basket

INGREDIENTS:

  • 10 ounces ground turkey
  • Sun Basket lemongrass paste (lemongrass – fresh ginger – fresh garlic – turmeric – olive oil – salt
  • 1 or 2 Persian cucumbers
  • 3 scallions
  • Fresh basil
  • Fresh mint
  • Thai dressing (fish sauce – lime juice – maple syrup)
  • 1 tablespoon sambal oelek (optional)
  • 1 head living butter lettuce
  • 1 lime
  • 3 ounces pickled carrots (carrots – coconut vinegar – maple syrup – salt)
  • ¼ cup roasted cashews
  1. Cook the turkey
    Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
    In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the turkey and cook, stirring to break up the meat, until browned and cooked through, 4 to 5 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute. Remove from the heat and set aside.
    While the turkey cooks, prepare the salad.
  2. Make the salad
    Trim the ends from the cucumber; cut the cucumber in half lengthwise, then into ¼-inch-thick sticks. Cut the sticks crosswise into ¼-inch cubes.
    Trim the root ends from the scallions; thinly slice the scallions.
    Strip the basil and mint leaves from the stems; coarsely chop the leaves.
    In a large bowl, combine the cucumber, scallions, basil, mint, Thai dressing, and as much sambal oelek as you like and toss to coat. Add the turkey, toss to combine, and season to taste with salt.
  3. Prep the lettuce and lime
    Trim the root end from the butter lettuce; separate the lettuce leaves.
    Cut the lime into wedges.
  4. Serve
    Transfer the lettuce leaves to individual plates and fill the leaves with the turkey salad. Top with the pickled carrots and cashews and serve with the lime wedges.

Even better is if you have leftovers you can turn it into a salad!

 

Scrambled Egg Breakfast Tacos with Quick Cider-Chipotle Breakfast Sausage

From Whole30.com

FOR THE SAUSAGE

  • 1/4 cup apple cider
  • 1 teaspoon kosher salt
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon dried sage, crushed, or 1 tablespoon finely chopped fresh sage
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 pound ground pork

FOR THE EGGS

  • 1 tablespoon Clarified Butter or ghee
  • 8 large eggs
  • Kosher salt and black pepper
  • 12 butter head lettuce leaves
  • Whole30-compliant pico de gallo or hot sauce
  • Chopped avocado (optional)
  • Fresh cilantro leaves (optional)
  1. MAKE THE SAUSAGE
    IN a large bowl, combine the apple cider, salt, chipotle, sage, thyme, black pepper, garlic powder, and onion powder. Add the ground pork and use your hands to thoroughly mix in the seasonings.

    IN a large skillet, cook the sausage over medium-high heat until browned, using a wooden spoon to break up the meat into small pieces as it cooks. Use a slotted spoon to transfer the sausage to a bowl. Pour off any fat remaining in the skillet and wipe out the skillet.

  2. MAKE THE EGGS
    SET the skillet in which you cooked the sausage over medium heat and add the butter. In a medium bowl, whisk the eggs just until the yolks are broken. Pour the eggs into the skillet. Cook, stirring often, until they reach the desired doneness. Season with salt and black pepper.

    DIVIDE the sausage and eggs among the lettuce leaves. Top with pico de gallo and, if desired, avocado and cilantro.

Using the Lagree Megaformer

From Lagree Fitness

The Lagree Megaformer, (with the most current version, the M3S and Supraformer) is a spring based resistance trainer, which can be used as a therapy device, to train patients with neuromuscular deconditioning. Due to the mechanical workings of the machine, the springs, which normally confer the resistance, can also be used to support the patient during exercise. Once the patient has regained function, support can be gradually removed and resistance added until the patient is fully recovered and beyond. We recommend physical therapists, chiropractors, sports medicine physicians other practitioners treating debilitated patients with neuromuscular disorders consider using this device as part of a therapeutic treatment plan.

Since its introduction into the fitness world by creator, Sebastien Lagree, the Lagree Fitness (LF) method with its spring based trainer the Megaformer, has been a state of the art tool for body sculpting and improving dynamic fitness. Its utility is apparent in subjects new to exercise as well experienced athletes. Through several redesigns, the machine has evolved to devices (Megaformer M3S, Supraformer) which can be used to work any part of the body, especially the core musculature, in all planes (Figures 1&2).

While there are many differences compared to the traditional Pilates Reformer, a unique feature of the Megaformer is the ability for the subjects to stand on the surface, training balance as well as strength. While doing LF training, the subject is taught to move the target muscle through the full range of motion very slowly, to sequentially recruit muscle fibers until muscular failure occurs.

Once the muscle has been worked to exhaustion, the subject’s myocytes will be stimulated to increase their capacity for work through hypertrophy. The net effect in athletic subjects is increased muscle strength and definition. It also promotes the neuro-muscular connection needed to train stability musculature often neglected in standard weight training.

When using the Megaformer in patients with severe debilitation, or neurologic damage, modifications are needed to accommodate the disability. When used effectively LF training can stimulate the missing neuromuscular connection, improving muscular strength and endurance.