Sunday Food of the Day – February 7, 2016

Collards 101

Collard greens (or simply “collards”) are a cultivar of Brassica oleracea, the same species of vegetables that includes kale and cauliflower. The technical name for this cultivar group is Acephala, which is Greek for “without a head.” Unlike a tight “head” of cabbage, collard leaves grow loose.

Collard Basics

  • Collards are available year-round but are tastiest and most nutritious in the winter months after the first frost.
  • Look for dark green leaves that show no signs of yellowing or wilting.
  • Wash each leaf before using.
  • Store the leaves in your refrigerator in plastic bags with as little extra air as possible.
  • Remove the stems and spines as you would do for kaleCOLLARD GREEN COOKIES

    Cookies_with_Collard_Green

    COLLARD GREEN COOKIES

    By: Rose Marie Jarry, Master Chef at Kronobar

    Ingredients

    Icing:

    • 1 cup chopped collard greens
    • 8 fresh medjool dates or ¾ cup date paste
    • 1/3 cup coconut milk beverage
    • 1 tablespoon coconut oil
    • 1 teaspoon real vanilla extract

    Cookie Dough:

    • ¾ cup coconut palm sugar
    • ½ cup virgin coconut oil
    • 1 cup oat flakes (gluten free, if desired)
    • ½ cup unsweetened apple sauce
    • 1 cup gluten free flour of your choice (my suggestions are chick pea, buckwheat, pea or quinoa flour)
    • ½ cup potato flour
    • 1 tablespoon baking soda
    • 1 tablespoon real vanilla extract
    • Tiny pinch of Himalayan pink salt

    Directions

    1. Steam or boil the collard greens for 5 minutes over high heat. Blend in a blender and set aside.
    2. Chop each date into 2-3 pieces and cook them in a sauce pan with the coconut milk and oil for about 5 minutes or until all the liquid evaporates. Stir constantly to prevent burning.
    3. Blend the dates, collards and vanilla for a few seconds until it forms a soft, homogenized paste. Set aside.
    4. Preheat the oven to 400F. Meanwhile, start making the cookie dough.
    5. Mix the coconut oil, sugar, apple sauce, vanilla extract and pink salt. Using an automatic mixer with a paddle attachment, mix for about 1 minute at medium speed. Add all remaining ingredients and mix until a dough ball forms. To mix by hand, first use a fork, then gradually add the dry ingredients while constantly mixing with a fork and wooden spoon until a dough ball forms.
    6. Roll the dough into a tube, about 2 inches wide, and then cut it into 18 slices. Lay them on a greased cookie sheet and with your fingers flatten each one to around 3/4 of an inch thick. Indent each cookie with your thumb to make a place for the collards icing.
    7. Dollop 1 heaping teaspoon of icing onto each cookie.
    8. Bake 12 minutes at 400F.
    9. Keep in fridge for a longer shelf life.

    leaves in your refrigerator in plastic bags with as little extra air as possible

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Tuesday Food of the Day – February 2, 2016

Collards 101

Collard greens (or simply “collards”) are a cultivar of Brassica oleracea, the same species of vegetables that includes kale and cauliflower. The technical name for this cultivar group is Acephala, which is Greek for “without a head.” Unlike a tight “head” of cabbage, collard leaves grow loose.

Collard Basics

  • Collards are available year-round but are tastiest and most nutritious in the winter months after the first frost.
  • Look for dark green leaves that show no signs of yellowing or wilting.
  • Wash each leaf before using.
  • Store the leaves in your refrigerator in plastic bags with as little extra air as possible.
  • Remove the stems and spines as you would do for kale.

 Egg_and_Collard_Green_Sandwich

COLLARD GREEN & EGG SANDWICH

Ingredients

  • 1 big collard green leaf
  • 1 ripe avocado
  • 2 eggs
  • 2 all natural bread rolls
  • 3 thin slices of white onion
  • 3 tablespoons virgin olive oil
  • 1 tablespoon smoked paprika
  • Himalayan salt
  • Dash of oregano

Directions

  1. Mix the olive oil, smoked paprika, salt, and oregano in a bowl. Add the sliced onion and cover them with this mix.
  2. Heat up a pan on medium/high heat. Roast onion in pan for 1 minute and put aside.
  3. Put collard greens in pan (remove hard part of stem).
  4. While cooking collard green in pan, pour the left over mixture from the bowl over the top.
  5. Cook on each side for 1 minute and put aside.
  6. Break eggs into the now empty bowl of sauce and whisk. Pour into pan and cook for 2 minutes or until cooked, then flip and cook for an additional 1-2 minutes.
  7. Slice bun in half and grill each side in pan.
  8. Open avocado and mash it into a spread, that you’ll spread on inside of buns.
  9. Put egg, collard greens and onions on the bread. Enjoy!

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Monday Food of the Day – February 1, 2016

Collards 101

Collard greens (or simply “collards”) are a cultivar of Brassica oleracea, the same species of vegetables that includes kale and cauliflower. The technical name for this cultivar group is Acephala, which is Greek for “without a head.” Unlike a tight “head” of cabbage, collard leaves grow loose.

Collard Basics

  • Collards are available year-round but are tastiest and most nutritious in the winter months after the first frost.
  • Look for dark green leaves that show no signs of yellowing or wilting.
  • Wash each leaf before using.
  • Store the leaves in your refrigerator in plastic bags with as little extra air as possible.
  • Remove the stems and spines as you would do for kale.

 Nutty_Apple_Collard_Greens_Wrap

NUTTY APPLE COLLARD WRAP

by: Dr. Fred Bisci

Ingredients

  • 4 large collard leaves
  • 1 cup pecans or walnuts
  • 1 small thinly sliced sweet onion
  • 2 thinly sliced apple
  • Raw apple or coconut vinegar (to taste)
  • Olive oil (very little)
  • Himalayan or sea salt (to taste)

Directions

  1. Cut leaves in half and remove the hard stem. One half leaf will make one wrap.
  2. Fill each green with ingredients and that’s a wrap!

*Note: You can use any nut or combination of nuts you like—almonds, pine nuts, walnuts all work well. For a nut-free version, either omit the nuts or use sunflower or pumpkin seeds instead.

Dr. Fred Bisci is the author of Your Healthy Journey, a highly acclaimed book where he reflects upon his 50 plus years of experience working with more than 35,000 patients in the areas of nutritional prevention of illness and healing.

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Sunday Food of the Day – January 31, 2016

FOOD OF THE WEEK – TUNA

Tuna 101

A saltwater finfish found in warm seas, tuna belongs to a subgroup of the mackerel family. Tuna are streamlined and fast, and some breeds can swim at speeds up to 46 mph.

TUNA BASICS

  • Tuna season runs from late spring to early fall, but tuna is available in frozen steak form year-round.
  • Depending on variety, tuna steak color ranges from light pink to a deep, dark red.
  • As soon as you leave the fish market, get your tuna into the refrigerator. Store it in the coldest part.
  • Eat your tuna within 24 hours of purchase.
 Tuna_Crispy_Tenders

CRISPY TUNA TENDERS WITH A VANILLA TWIST

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 2 small, fresh tuna steaks
  • 1/2 cup of almond flour
  • 1/4 cup coconut milk beverage
  • 1 teaspoon of vanilla extract
  • 2 tablespoons coconut oil
  • 1 pinch sea salt

Directions

  1. Place the almond flour on a plate.
  2. Slice the tuna steaks into strips a ½ inch thick.
  3. Mix coconut milk beverage and vanilla extract in a bowl. Soak slices of tuna in bowl
  4. Dip the tuna in the liquid, then lay each side in the almond flour.
  5. Cook the floured tuna pieces into the small sauce pan with the melted coconut oil into it. The pan has to be well heated before you place the tuna into it.
  6. Using a well heated sauce pan, fry the floured tuna in coconut oil 15-20 seconds on each side then serve.
  7. Enjoy!

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Saturday Food of the Day – January 30, 2016

FOOD OF THE WEEK – TUNA

Tuna 101

A saltwater finfish found in warm seas, tuna belongs to a subgroup of the mackerel family. Tuna are streamlined and fast, and some breeds can swim at speeds up to 46 mph.

TUNA BASICS

  • Tuna season runs from late spring to early fall, but tuna is available in frozen steak form year-round.
  • Depending on variety, tuna steak color ranges from light pink to a deep, dark red.
  • As soon as you leave the fish market, get your tuna into the refrigerator. Store it in the coldest part.
  • Eat your tuna within 24 hours of purchase.

Honey_Glazed_Tuna_Grilled_Avocado

GRILLED AVOCADO TUNA WITH A HONEY GLAZE

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 2 5-ounces tuna fillet (1/2 to ¾ inch thick maximum)
  • 3 garlic cloves
  • 1 ripe avocado
  • 1 lime, juiced
  • 1 tablespoon honey
  • ¼ white onion, sliced

Marinade:

  • ¼ cup coconut aminos (or gluten-free soy sauce)
  • ¼ cup water
  • ¼ cup honey
  • ½ teaspoon turmeric

Directions

  1. Make marinade by mixing all the marinade ingredients together.
  2. Marinade tuna in marinade for at least 30 minutes. You can even do it overnight in the fridge for maximum flavor.
  3. Heat up the grill to a high temperature – around 450-500F.
  4. Mash up the avocado, adding salt, pepper and garlic cloves.
  5. Spread the avocado mix on top of one tuna fillet. Add a layer of sliced onion on top of this avocado mix. Then place other tuna fillet on onions. You should have a raw tuna, avocado, and onion sandwich of sorts.
  6. The best thing to do now is to tie your tuna stuffed tuna fillets together with two pieces of twine. This will keep your masterpiece from falling apart when flipping.
  7. Put on hot grill. Spread honey on one side of fillet. Cook for 5-8 minutes. Flip.
  8. Add honey on other side, and cook for additional 5-8 minutes.
  9. Serve with salad. Enjoy.

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Friday Food of the Day – January 29, 2016

FOOD OF THE WEEK – TUNA

Tuna 101

A saltwater finfish found in warm seas, tuna belongs to a subgroup of the mackerel family. Tuna are streamlined and fast, and some breeds can swim at speeds up to 46 mph.

TUNA BASICS

  • Tuna season runs from late spring to early fall, but tuna is available in frozen steak form year-round.
  • Depending on variety, tuna steak color ranges from light pink to a deep, dark red.
  • As soon as you leave the fish market, get your tuna into the refrigerator. Store it in the coldest part.
  • Eat your tuna within 24 hours of purchase.

Tuna_Steak_Asian_Ginger

ASIAN GINGER TUNA STEAKS

By: Tessemaes All Natural®

Ingredients

  • ½ cup Tessemae’s Asian Ginger Seafood Marinade (Or your favorite).
  • 4 tuna steaks (about 6 ounces each… we used Albacore tuna)
  • 8 ounces shiitake mushrooms, stems removed and caps sliced
  • 4 cups shredded purple cabbage (1/2 head)
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice

Directions

  1. In a baking dish, pour 1/4 cup of Tessemae’s All Natural® Asian Ginger marinade over the tuna. Let marinate at least 15 minutes at room temperature or up to one day refrigerated.
  2. In a large nonstick skillet, heat 2 tablespoons Asian Ginger over medium-high. Add the shiitakes and cook, tossing, until tender, about 3 minutes. Add the cabbage and another 2 tablespoons of Asian Ginger. Cook, tossing, until cabbage is wilted, about 3 minutes. Stir in the cilantro and lime juice.
  3. Heat a grill or grill pan to high. Sear the tuna until it is browned and releases from the grill, about 2 minutes. Flip over and sear the other side the same way, for rare tuna. Serve the fish over the cabbage stir fry, with plenty more Asian Ginger.

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Thursday Food of the Day – January 28, 2016

FOOD OF THE WEEK – TUNA

Tuna 101

A saltwater finfish found in warm seas, tuna belongs to a subgroup of the mackerel family. Tuna are streamlined and fast, and some breeds can swim at speeds up to 46 mph.

TUNA BASICS

  • Tuna season runs from late spring to early fall, but tuna is available in frozen steak form year-round.
  • Depending on variety, tuna steak color ranges from light pink to a deep, dark red.
  • As soon as you leave the fish market, get your tuna into the refrigerator. Store it in the coldest part.
  • Eat your tuna within 24 hours of purchase.

Sesame_Tuna_Pan_Seared

PAN-SEARED SESAME TUNA

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 10 ounces tuna fillet

Marinade:

  • ¼ cup water
  • ¼ cup coconut aminos (or gluten-free soy sauce)
  • 2 tablespoons crushed coriander seeds
  • 2 tablespoons roasted sesame oil
  • 1 teaspoon ground pepper
  • 1 tablespoon raw ginger, shredded
  • 1 tablespoon sesame seeds

Sauce:

  • ¼ cup coconut aminos
  • 1 tablespoons coconut nectar
  • 1 tablespoon roasted sesame oil
  • Dash cayenne pepper

Directions

  1. Cut tuna fillets into strips that are 1 inch square.
  2. Marinate tuna fillets for at least 1 hour, if not overnight in the refrigerator. Flip tuna pieces over from time to time so all surfaces marinate.
  3. Heat up a pan on high heat.
  4. Cook tuna on each side for about 45-60 seconds.
  5. Remove tuna from pan and slice into thin pieces.
  6. To prepare the sauce, simply mix all the ingredients in the sauce list.
  7. Garnish with extra sesame seeds for decoration and serve with fresh salad.

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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