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Recipes

Hey everyone!

On this page you’ll find a compiled list of all the recipes I’ve posted on my blog. If you want to see pictures, you can find them on the original blog post. I’ll keep updating it as I go on so enjoy!

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Pan Seared Mahi Mahi (1/23/14)

What you need:
– 1-2 pieces of mahi mahi (4-5 oz each)
– Olive oil
– 1 tsp sea salt
– 2 tsp cracked black pepper
– 2 tsp garlic powder
– 1 tsp onion powder (I used 1 tsp of dried minced onions)
– 2 tsp cumin
– 2 tsp paprika
– 2-3 tsp cayenne pepper

What you do:
– Rinse your filets and pat dry.
– Mix all of the above ingredients in a bowl, this will be your rub.
– Drizzle your filets with olive oil and add the rub to both sides of the filet.
– Heat a large skillet to medium heat.
– Drizzle a little olive oil in the pan.
– Pan sear each filet roughly 3-5 minutes on each side or until flaky & cooked thoroughly.
– Serve with your favorite vegetables and garnish with cilantro or parsley.
– You can season to taste with a little lemon juice and enjoy!

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Green Juice 2.0
– 1 bag spinach leaves
– 3 cucumbers
– 4 large carrots

This mixture made three 10 oz jars and a little leftover.

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Rise and Shine Muffins

What you need:
– 1/2 cup mashed yam (sweet potato)
– 1/2 raisins
– 1/2 chopped walnuts
– 1/4 cup honey
– 1/8 cup shredded carrots
– 2 eggs
– 3/4 cup almond flour
– 1 tsp cinnamon
– 1 tsp vanilla extract
– 1 tsp baking powder

What you do:
– Preheat oven to 350* F.
– Combine everything in a large mixing bowl and blend well.
– Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
– Bake 25-30 minutes or until the muffins are cooked all the way through.
– Allow muffins to cool before serving.

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Green juice! (1/27/14)
Yields 3-4
Ingredients
– 4-5 cups of kale
– 4 apples (I use fuji)
– 2 cucumbers
– 6 stalks of celery (8 if they’re short)
– 1 lemon, peeled
– 2 incles fresh ginger
– 1 cup water

Sunrise Citrus!
Yields 3-4
Ingredients
– 6 oranges, peeled
– 3 apples
– 4 stalks celery
– 1 cup water

Both of the above recipes made a 4 jars of both juices at a little over 12 oz.

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Spinach and Feta Stuffed Pork Tenderloin (12/13/13)

What you’ll need:
– 1 2lbs pork tenderloin
– 1-2 cups fresh baby spinach, chopped
– 1/4 cup feta cheese
– 2-4 slices pork bacon, broken up
– 1/8 cup medium onion, chopped finely
– Chicken broth
– Spice rub (I get mine pre-made from Whole Foods)
– Skewers

What you Do:
– Preheat the oven to 400* while preparing everything else

– In a skillet, cook your bacon so that it’s cooked thoroughly to your liking. I say this because I know not everyone likes their bacon the same way. Once it’s cooked, set it aside.

– Rinse the pork tenderloin and trim the fat if you want to. Then butterfly the tenderloin lengthwise so that you end up with a large flat slab of tenderloin. You want to be able to unfold and refold the meat. Set aside until the stuffing has been prepared. I take a meat tenderizer and flatten it out a little more.

– Spread the spinach across the meat then top with the feta and bacon.

– Close the meat up the best you can. I use bamboo skewers to help do this.

– Add the chicken broth to the bottom of the pan to keep the meat from drying out.

– Cook, uncovered at 400*F for 20 minutes. Once the first 20 minutes have passed, reduce the heat to 350* and cook for another 45-50 minutes. When the time is up, turn off the oven but allow the meat to remain in the oven for an additional 15 minutes.

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Paleo Stuffed Chicken Breasts (12/2/13)

What you Need:
– 4 chicken breasts
– 10-12 sundried tomatoes, diced
– 6 strips of bacon
– 1-1 1/2 cups fresh spinach
– 1 tsp minced garlic
– 1/8 cup  diced yellow onion
– 4-5 artichoke hearts, sliced
– 1 cup chicken broth
– Salt and pepper to tast
– Cooking string or toothpicks

What you do:
– Preheat the oven to 350*.

– Clean and butterfly your chicken (cut lengthwise through the middle, not going all the way through).

– Cook the bacon to taste. Once it’s finished, remove the bacon and place it on a paper towel to soak up excess fat, leaving the remaining oil in the skillet.

– Over medium heat, add the sundried tomatoes, spinach, garlic, onion and artichoke hearts. Cook 4-5 minutes or until the onions become transparent then allow it to cool for 5-10 minutes.

– Once cooled, spread the mixture into the middle of the butterflied chicken, folding the chicken over to enclose the stuffing. Add broken up pieces of bacon. You can enclose the chicken by using either toothpicks or tying with string.

– Place the chicken in a pan or glassware and add the chicken broth (you don’t want to drown the chicken, just not let it dry out) and bake for 18-22 minutes or until the chicken is cooked through.

Once cooked, remove the string from the chicken and enjoy!

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Paleo Stuffed Pork Tenderloin (11/15/2013)

What you’ll need:
– 1 2lbs pork tenderloin
– 1 egg
– 4 slices pork bacon (haven’t tried this recipe with turkey bacon)
– 1/2 medium onion, chopped
– 1/2 small apple (I use Fujis), chopped
– 6 sun-dried tomatoes, chopped (I use more depending on the size)
– Chicken broth
– 1/2 tsp fresh sage, finely chopped
– 1/8 tsp fresh thyme, finely chopped
– 1/8 tsp nutmeg
– 2 cloves of garlic, minced
– Olive oil
– Skewers

What you Do:
– Preheat the oven to 450* while preparing everything else

– In a skillet, cook your bacon so that it’s cooked thoroughly to your liking. I say this because I know not everyone likes their bacon the same way. Once it’s cooked, set it aside.

– In a medium skillet, sauté the onion, sundried tomatoes, apple, bacon, sage, thyme, nutmeg, garlic and olive oil. Sauté everything for 3-4 minutes. Remove the skillet from heat and set it aside to cool.

– Rinse the pork tenderloin and trim the fat if you want to. Then filet the tenderloin in a spiral lengthwise so that you end up with a large flat slab of tenderloin. You want to be able to unfold and refold the meat. Set aside until the stuffing has been prepared.

– Once the ingredients from the skillet have completely cooled, whisk in an egg.

– Spread the stuffing across the seam of the meat.

– Close the meat up the best you can. I use bamboo skewers to help do this.

– Add the chicken broth to the bottom of the pan to keep the meat from drying out.

– Cook, uncovered at 450*F for 30 minutes. Once the first 30 minutes have passed, reduce the heat to 300* and cook for another 20 minutes. When the time is up, turn off the oven but allow the meat to remain in the oven for an additional 15 minutes.

One thought on “Recipes

  1. Pingback: 24 day challenge via Advocare paired with Paleo | Eat Clean, Train Dirty

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