Meatloaf, Asian Stir Fry and Roasted Sweet Potato
Meatloaf
- 1⁄3 cup low-sodium organic beef broth
- ¼ tsp. unflavored gelatin (preferably from grass-fed cows)
- ½ cup coarsely chopped onion (approx. 1⁄3 medium onion)
- 3 cloves garlic 1⁄3 cup coarsely chopped carrot (approx. ¾ medium carrot)
- 1⁄3 cup coarsely chopped red bell pepper (approx. ½ medium red bell pepper)
- 1⁄3 cup coarsely chopped celery (approx. 1 medium stalk celery)
- 1 Tbsp. olive oil
- 1 Tbsp. all-natural tomato paste
- ½ tsp. fresh thyme (or dry thyme)
- ½ tsp. chili powder
- 2 Tbsp. Worcestershire sauce
- ¾ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper 1
- lb. 96% lean raw ground beef
- 1 large egg, lightly beaten
- ¼ cup gluten-free panko bread crumbs (or whole-wheat panko bread crumbs)
Preheat oven to 325º F. Line baking sheet with parchment paper. Lightly coat with spray. Set aside.
Sprinkle broth with gelatin to let bloom before use. Set aside. Place onion, garlic, carrot, bell pepper, and celery in food processor (or blender); pulse until finely chopped. Set aside.
Heat oil in large saucepan over medium-high heat for 1 minute, or until fragrant. Add onion mixture; cook, stirring frequently, for 4 to 6 minutes, or until just beginning to brown. Add tomato paste, thyme, and chili powder; cook, stirring frequently, for 1 minute. Remove from heat.
Add Worcestershire sauce, broth mixture, salt, and pepper; mix well. Allow to cool a few minutes before using.
Combine ground beef, egg, bread crumbs, and onion mixture; mix with clean hands until combined.
Place ground beef mixture on prepared baking sheet; form into a loaf. Bake for 38 to 42 minutes, or until brown all over and a thermometer inserted into center of loaf reads 155º F.
Rest for 10 minutes; slice into six equal portions.
Asian Stir Fry
- 1 Tbsp coconut or olive oil
- 2 cloves garlic
- 1 Tbsp grated fresh ginger
- ½ medium carrot, cut into diagonal slices
- ½ cup of broccoli florets
- ¼ medium red bell pepper, sliced
- ¼ onion
- 2 stalks of bok choy, chopped into bite size chunks
- Soy sauce
Heat oil in large skillet or wok over high heat. Add garlic, ginger, onion, and carrot. Cook stirring constantly for 1 minute. Add broccoli; cook, stirring frequently for 4- 5 minutes. Add bell pepper and bok choy. Reduce heat to medium. Cook 2-3 minutes or until tender crisp. Turn off heat. Add soy sauce. Mix well.
Roasted Sweet Potato
Peel and cube on sweet potato. Place on foil lined cookie sheet. Drizzle with Olive Oil and season with herbal sea salt. Bake at 400°until soft and slightly brown. Can be roasted for longer at a lower temperature if you want to put it in the oven with the meatloaf.
Pineapple Chicken Skewers
Pineapple Chicken Skewers
- 8 bamboo skewers
- 1 lb raw chicken breast, skinless
- ¼ cup reduced sodium soy sauce
- 2 tsp sesame oil
- 2 tsp grated fresh ginger
- 1 – 8 oz can pineapple chunks, drained
- 1 medium red bell pepper cut into 1-inch chunks
- ½ large onion cut into 1-inch chunks
Soak bamboo skewers in water in 30 minutes. Place chicken in resalable plastic bag (or container); add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
Preheat gas or charcoal grill on medium heat.
Place a chunk of pineapple, bell pepper, and onion onto a skewer. Repeat until all skewers are full.
Remove chicken from the bag and place chicken on grill. Discard leftover marinade. When the chicken is nearing completion, place the skewers on the grill. Grill for 4-5 minutes on each side.
Serve immediately.
Serve with a green salad and brown rice.
From the FIXATE cookbook
Egg Roll in a Bowl
Egg Roll in a Bowl
- 1 tbsp. olive oil
- 1 clove garlic, minced
- 1 tbsp. minced fresh ginger
- 1 lb. ground pork
- 1 tbsp. sesame oil
- 1/2 onion, thinly sliced
- 1 c. shredded carrot
- 1/4 green cabbage, thinly sliced
- 1/4 c. soy sauce
- 1 tbsp. sriracha
- 1 green onion, thinly sliced
- Chopped cilantro, optional
In a large skillet over medium heat, heat oil. Add garlic and ginger and cook until fragrant, 1-2 minutes. Add pork and cook until no pink remains.
Push pork to the side and add sesame oil. Add onion, shredded carrots, and cabbage. Stir to combine with meat and add soy sauce and Sriracha.
Cook until cabbage is tender, 5-8 minutes.
Transfer mixture to serving dish and garnish with green onions and cilantro. Serve.
Lemon Salmon, brown rice, and broccoli
- 4 oz salmon — if you don’t like fish, substitute chicken
Season salmon with lemon, black pepper and dill.
Bake or fry until light pink all the way through.
- 1⁄2 cup brown rice – season with herbal salt or Braggs aminos
- 1 cup steamed broccoli or other dark green vegetable
Thai Chicken Salad
Thai Chicken Salad
- 2 cups mixed salad greens
- ½ cup thinly sliced cauliflower
- ½ cup thinly sliced broccoli
- 1¼ cups thinly sliced red bell pepper (approx. 1 medium bell pepper)
- ½ cup carrot strips (approx. 1 medium carrot, cut into thin strips or small ribbons)
- 1 cup sliced English hot house cucumber, peeled (approx. ¼ medium cucumber)
- ½ cup thinly sliced green onions (scallions)
- ¼ cup radicchio
- 24 whole raw peanuts, chopped
- 8 Tbsp. Thai Salad Dressing (see separate recipe for Thai Salad Dressing)
- 3 cups shredded cooked chicken breast, skinless
Combine salad greens, cauliflower, broccoli, bell pepper, carrot, cucumber, green onions, radicchio, and peanuts in a large serving bowl. 2. Drizzle with warm (or cool) Thai Salad Dressing; toss gently to blend; top with chicken, eat immediately
Thai Salad Dressing
- 2 Tbsp. fish sauce, gluten-free
- 2 Tbsp. rice vinegar
- 1 Tbsp. toasted sesame oil
- ¼ cup coconut sugar
- 2 Tbsp. water
- ¼ cup fresh lime juice (about 2 large limes)
- 1 clove garlic, finely chopped
- 1 tsp. grated fresh ginger
- 1 bird’s eye chili, seeds and veins removed, chopped (optional)
Combine fish sauce, vinegar, oil, sugar, water, lime juice, garlic, ginger, and chili (if desired) in small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat. Dressing can be served cold or warm.
From the FIXATE cooking show
Quinoa and Black Bean Salad with Chicken
Tip: This recipe makes a huge amount. I always cut the recipe in half. Then, fold the chicken into the salad on my plate.
Serves: 12 (1 cup each)
- ½ cup fresh lime juice
- 1 Tbsp. ground cumin
- 1 Tbsp. sea salt
- ½ cup olive oil
- 2 cans (15 oz. each) black beans, drained and rinsed
- 4 ½ tsp. red wine vinegar
- Ground pepper to taste
- 4 cups water
- 2 cups dry quinoa
- 1 medium red bell pepper, finely chopped
- 1 medium orange bell pepper, finely chopped
- 1 medium yellow bell pepper, finely chopped
- 1 -10 oz. bag frozen corn, thawed
- 1 bunch fresh cilantro, finely chopped
Combine lime juice, cumin, and salt in a medium bowl, whisk to blend. Slowly add oil, while whisking constantly. Set aside.
Combine beans, vinegar, and pepper in a medium bowl; mix well. Set aside. Bring water to a boil in a medium sauce pan over high heat.
Add quinoa. Reduce heat to medium-low; cook covered for 10-12 minutes or until all water has been absorbed. Remove from heat. Cool for 15-30 minutes. Set aside.
Placed cooled quinoa in a large bowl. Fluff with a fork. Add bell peppers, corn, cilantro, bean mixture, and dressing. Toss gently to blend.
On my plate, I mix in ¾ cup of chopped cooked chicken breast.
From the FIXATE cookbook
Slow cooker Chicken Marinara with Zoodles
- 1 3-4 pound chicken breasts or boneless thighs or combination
- 1 onion, sliced
- 1½ cups of homemade marinara or your favorite store-bought marinara
- sea salt and pepper
- 4 medium zucchini
- ¼ cup fresh basil
- shaved parmigiano regiano to taste (optional)
Place the sliced onion in the bottom of the slow cooker. Generously season the chicken with sea salt and pepper and place it in the slow cooker on topof the onions.
Pour the marinara sauce over the chicken.
Put the lid on the slow cooker and cook on high for 3-4 hours or low for 6-8 hours. When the chicken has cooked through, remove it from the slow cooker and set aside to cool enough that you can handle it.
In the mean time, spiralize your zucchini noodles. I like to do about 1 per person.
Place the noodles in a colander fitted over a bowl. Sprinkle with sea salt and allow the noodles to sit for about 5 minutes. The excess water will fall into the bowl. Discard that.
When the chicken is cool enough to handle, shred the meat and place it back into the slow cooker to warm in the sauce.
Taste the chicken and sauce and season with sea salt and pepper.
Tear up the fresh basil into pieces and toss it in with the zucchini noodles.
To plate, lay a bed of zucchini noodles on the plate, spoon the chicken along with some of the sauce over the zoodles. Garnish with Parmesan cheese (optional) and extra basil.