INSPIRATION TRAINING
  • Home
  • Group Training
  • Personal Training
  • About
    • Contact
    • Tricia Kawahara
  • Blog
  • Success Stories
  • Home
  • Group Training
  • Personal Training
  • About
    • Contact
    • Tricia Kawahara
  • Blog
  • Success Stories

I am not a baker

1/19/2016

0 Comments

 
 Some people are good at taking recipes and knowing what to substitute in order to make it a bit healthier but still taste good, or add certain spices for better flavor.....I am not this person.  I wish I was, but I am not.  So needless to say when I tried with this weeks recipe, it did not turn out so great.

Morning Glory Muffins is the new recipe this week.  I was looking for a different quick, relatively healthy snack option for my kids but one they would look forward to.  Sadly, this is not it.  Probably due to my modifications. haha
  • toss 1 cup of grated carrots and  grated apple with 1/3 cup chopped pecans and 1/3 cup coconut - I used unsweetened coconut
  • whisk 1 cup of flour (we used almond flour and did 1/2 a cup); 1/2 cup of oatmeal (we did 1 full cup); 2 tsp baking powder; 1 tsp cinnamon,  and 1/4 tsp salt
  • stir into carrot mixture
  • whisk 2 eggs with 1/2 cup each of canola oil and milk (we used almond milk)
  • stir into carrot-flour mixture
  • spoon batter into a lined muffin tin.
  • Bake at 375 for approximately 22 min 
Lacking some serious flavor.
0 Comments

Chipotle Steak with Balsamic Reduction & Italian Veggies

1/17/2016

0 Comments

 
Week two of my New Year's resolution, complete.  The recipe this week was Chipotle Steak with Balsamic Reduction, Baby potatoes and Italian Veggies.  My kids prefer brown rice so served it over rice, but I have included the recipe below with the potatoes.  The best thing about this recipe is that leftovers taste really good in a wrap!


Ingredients:
  • 2 celery stalks
  • 1/2 red pepper
  • 1/2 english cucumber
  • 1 cup washed carrots
  • 1 cup cherry tomatoes
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp italian seasoning
  • 20 baby potatoes
Balsamic reduction for steak
  • 1 tsp olive oil
  • 2 Tbsp red onion
  • 2 tsp fresh garlic
  • 1/2 tsp grated fresh ginger
  • 1/4 cup balsamic vinegar
  • 2 Tbsp maple syrup
  • 1/4 cup white wine vinegar or just white wine
  • 1 Tbsp chipotle seasoning
  • 1 1/2 lbs of thick steak - boneless and trimmed
Instructions:
  1. Wash and slice celery, pepper, cucumber and place in medium sized bowl
  2. add carrots and tomatoes to the bowl
  3. toss with olive oil, balsamic vinegar and spice. Let stand
  4. Wash potatoes and place in a large stove top pot of cold water.  Bring to a boil, uncovered, then reduce heat to medium.  Cook until potatoes are easily pierced with a fork
  5. heat oil in stove top pot at medium
  6. finely chop the onion, adding to the pot as you cut.  Saute slightly then add garlic and ginger
  7. Stir for a minute and then add the balsamic vinegar, maple syrup and wine. Remove from heat
  8. BBQ or broiler the steak.  Sprinkle with spice all over - grill to your liking
Just before the steaks are done, reheat the balsamic reduction.  When hot, pool sauce on each plate, then place steak on top of the sauce.  Serve with potatoes and veggies
0 Comments

My 2016 Goal

1/7/2016

0 Comments

 
It is my goal this year to try a new recipe each week!!

Exercising, eating healthy, and teaching our kids about nutrition is something we have done with our kids since they were born.  Now that two of them are a bit older (4 and 6) I have the chance to get them more involved with cooking.  We can explore different tastes, spices, and pick recipes together that are nutritious and a bit different then the usual meals we have.

This week we chose Pan-Roasted Mahi Mahi from the Clean Eating Magazine

Ingredients:
  • 2 zucchini, sliced a 1/2 inch thick diagonal
  • 2 yellow squash, sliced on a 1/2 inch thick diagonal
  • 2 tbsp olive oil
  • 5  4-oz boneless fresh mahi mahi (can substitute with cod)
  • 1/4 tsp salt and pepper
  • 3 tbsp low sodium broth (chicken or veggie) - we used chicken
Fruit Salsa:
  • 1 ripe avocado, pitted, peeled and diced
  • 1 sweet red grapefruit, peeled, segmented and chopped
  • 1 medium orange, peeled, segmented and chopped
  • 1 clove of garlic, minced
  • 1/2 cup finely chopped red onion
  • 1/4 cup  chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • salt and pepper
  1. Preheat over to 350
  2. Prepare the fruit salsa and put in fridge (I made mine the night before and it was even better)
  3. Heat the grill pan or bbq to medium-high. In a separate bowl, toss zucchini and squash with 1 tbsp of oil.  Grill the zucchini and squash until golden brown.  transfer to plate and set aside
  4. Sprinkle mahi mahi with salt and pepper.  In an over skillet, heat remaining oil on medium.  Cook mahi mahi flesh down until golden brown.  Flip it and cook for a couple minutes.  Pour broth over top and transfer to oven and bake for 5 minutes.
  5. Remove the skin from mahi mahi, top with fruit salsa and serve with grilled zucchini-squash mixture
Delicious!


0 Comments

    Archives

    November 2021
    October 2021
    April 2021
    March 2021
    February 2021
    January 2021
    November 2020
    October 2020
    September 2020
    May 2020
    April 2020
    March 2020
    January 2020
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    November 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    February 2017
    December 2016
    November 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015

    RSS Feed

Powered by Create your own unique website with customizable templates.