Well I am trying to be diligent in keeping up with my blog; I seriously need something to occupy my brain from thinking about the crap that has been going on over the past several months: the lies, the games & the deceit. Cooking has always been such a therapeutic measure for me so being able to use my knowledge and talents to create healthy meals AND get paid for them is actually keeping my mind and thoughts occupied.
I met an individual almost 2 mos ago who works for a very prominent oil & gas company who is also an avid baseball player. He has been thoroughly impressed with my knowledge of nutrition and my cooking so he asked me to help him get leaner and faster. As a person who runs several miles daily, works out in the gym daily and lives at a baseball lab to hone in on his skills, my goal was to watch carb intake but not delete it completely, increase his protein intake, fiber, and stay under the fat per calorie ratio as well. After talking with one of my friends, who happens to be a medical professional and avid Crossfitter, I take into consideration several Paleo aspects when meal prepping for him. It has now been 5 wks, and he was excited to report the other night that his energy has increased tremendously and he can see more muscle definition. My other client is an MMA fighter, and his needs are on the severe opposite spectrum of the board since he needs to stay bulked and build more muscle.
I get asked where I find my recipes, but in actuality what happens are several things: I have a wall of cookbooks, magazines, research online, do Pinterest and follow several individuals on Facebook. What happens most of the time is I come up with an idea for something I want to work on, research and pinpoint about 3-5 different recipes. I pay attention to the ingredients and start piecing components of each to create that dish; once that is done, I run a nutritional analysis to see how "bad" it is, lol. Then what I end up doing is substituting ingredients with healthier options, scale down measurements for 2 people, add spice elements from my cupboard and find extra ways to sneak in protein and fiber. Then I run another nutritional analysis and calculate everything to see how far under I came with things such as sodium, carbs, fat etc., and TADA, I have my recipe!
This recipe just so happens to be one of those gems I am thoroughly thankful and pleased to share with all of you because it tastes AMAZING!!! The calories are awesome, the fat content is under the recommended per calories, plus the protein is super high, the fiber has been boosted past the recommended levels and the sodium is just under recommendation as well. There is absolutely nothing wrong with anything here.....PLUS HERE'S THE ADDED BONUS: IT IS SUPER EASY AND FAST TO MAKE!!
6 oz. Honeysuckle White Extra Lean Ground Turkey, cooked & drained
1 tsp rice wine vinegar
2 tsp low sodium soy sauce (I use Kikkoman)
1 tsp water
1 tsp Sriracha
1 oz water chestnuts, diced
1 Tbs chopped green onions
1 Tbs chopped fresh cilantro
2 tsp chia seeds
8 Romaine Heart Leaves
1 Tbs chopped raw, unsalted cashews
Brown and drain the turkey.
Mix all of the ingredients (except the cashews) thoroughly until everything is completely incorporated.
I find that doubling the Romaine Hearts holds up better. I see places that use iceberg lettuce, but there is really zero nutritional value in it so I went for the Romaine. (I wonder how it would do with kale?!?! lol) Spoon turkey mix onto leaves and sprinkle with chopped cashews.
Note: this recipe is a one-serving recipe and easy to calculate double, tripe, etc...
Here's the nutritional skinny:
Total Fat: 8.6 g
Sat Fat: 0.9 g
Cholesterol: 76.0 mg
Sodium: 544.0 mg
Potassium: 181.0 mg
Total Carbs: 11.5 mg
Fiber: 8.4 g
Sugar: 8.9 g
Protein: 45.2 g
Vit A: 29%
Vit C: 8%
Well I hope you enjoy making these and that they are enjoyed thoroughly as well.
Until next time, Happy Eating!!