Optimum Bodies Blog

Here is an amazing recipe I found yesterday on foodtv.com. I made a few small changes to
the original recipe based on some of the reviews. This is really quick to prepare on a busy
weeknight. It’s definitely a keeper in my recipe binder. This is my version:

Ingredients

• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 2  1/2 teaspoons red curry paste
• 1 cup low-sodium chicken broth
• 1 cup light coconut milk
• 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
• 4 (6-ounce) pieces halibut fillet, skin removed
• 5 cups steamed spinach
• 1/2 cup coarsely chopped fresh cilantro leaves
• 2 scallions, green part only, thinly sliced
• 2 tablespoons fresh lime juice
• 1 packet truvia or 2 teaspoons splenda
• Freshly ground black pepper
• 2 cups cooked brown rice or quinoa, for serving

Directions

In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer about 5 minutes.

Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, truvia or splenda, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice or quinoa.

Do you have a clean recipe you want to share? Send it to us at recipes@optimumbodies.com.

Optimum Bodies Personal Training & Wellness Studio
619 Kingston Road West, Ajax ON
905-231-2234
www.optimumbodies.ca

Most of the time the salads I make are invented “on the fly”.  Here is what I came up with today.

Ingredients:

• 1 can black beans, rinsed
• 1 yellow tomato, diced
• 1/4 spanish onion, diced
• 4 cups broccoli florets

Dressing:

• 2 parts olive oil
• 1 part balsamic vinegar
• dijon mustard
• maple syrup
• 1 clove crushed garlic

Combine all salad ingredients.  Don’t throw away the stems of the broccoli, dice them up and add them to the salad too! Add dressing and season with sea salt.

Do you have a clean recipe you want to share? Send it to us at recipes@optimumbodies.com.

Optimum Bodies Personal Training & Wellness Studio
619 Kingston Road West, Ajax ON
905-231-2234
www.optimumbodies.ca

This is something we have on a rare occasion.  There’s a couple reasons: 1 – they are a lot of work, 2 – they are not the cleanest of recipes… If you are in the mood for a treat meal and have some time on your hands I definitely recommend you try these.  They are a hit every time I make them.

Chicken Pot Stickers

Ingredients

• 1 pound ground chicken
• 2 tablespoons garlic, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons shallots, minced
• 1 cup chunky peanut butter
• 1/4 cup brown sugar
• 2 tablespoons Thai hot chili paste
• 2 tablespoons fresh basil leaves, chopped
• 2 tablespoons fresh cilantro leaves, chopped
• 30 dumpling or wonton wrappers

Directions

In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to “glue” the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with chili mint dipping sauce.

Chili Mint Sauce

• 1 small bottle Thai sweet chili sauce
• 1/4 cup rice wine vinegar
• 1/2 cup sugar
• 1/4 cup cilantro leaves, chopped
• 1/4 fresh mint leaves, chopped
• 1 teaspoon sesame oil

Puree ingredients in a food processor for 1 minute. Serve at room temperature.

We make a lot of meatballs in this house.  They are a bit of work up front, but so convenient, and great for a family who all eats different portions.  I’ll have 3, my husband has 5 and our 9 month old son eats one.  Here is one of our favourites.

From: Eat Clean Diet Cookbook

Ingredients:

• 1 1/2 lbs lean ground turkey (I use 2 lbs)
• 1/2 cup vidalia onion, finely chopped
• 1 egg, beaten
• 1 cup oatbran
• 2 tbls fresh parsley, chopped
• 2 tbls fresh basil, chopped
• 2 tbls fresh oregano, chopped
• 2 cloves garlic, crushed
• 1 tsp sea salt
• 1 tsp freshly ground black pepper

Preheat oven to 400 degrees.

In a large bowl, place egg and oatbran.  Add spices and mix well.  Add remaining ingredients and mix well with clean  hands.  Form into balls and place on a prepared cookie sheet.  I use parchment paper and non stick spray (makes for super easy clean up!) Bake for about 20 minutes.

Do you have a clean recipe you want to share? Send it to us at recipes@optimumbodies.com.

Optimum Bodies Personal Training & Wellness Studio
619 Kingston Road West, Ajax ON
905-231-2234
www.optimumbodies.ca

I tried a new recipe out on some dinner guests the other night.  I did a lot of the prep work in advance for this salad as well as the main course and dessert.. Unfortunately, I forgot to put in the avocado!  It was delicious even without it, but I will definitely be making it again (with avocado).  I bought frozen lobster tails, and used all four.  I just can’t bring myself to throw the little suckers in boiling water while they’re still breathing!

Ingredients

Salad:

• 1 large orange
• 2 cooked lobster tails, shelled and meat chopped into bite-sized pieces
• 1/2 firm but ripe avocado, pitted, peeled and diced
• 1 mango, peeled, pitted and diced
• 2 finely chopped scallions, white and pale green parts only
• 2 cups mixed baby greens salad mix

Dressing:

• 2 tablespoons extra-virgin olive oil
• 1 large lime,  juiced
• Salt and freshly ground black pepper

Directions

Salad: Working over a small bowl, segments the orange, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.

Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.

Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

Do you have a clean recipe you want to share? Send it to us at recipes@optimumbodies.com

Optimum Bodies Personal Training & Wellness Studio
619 Kingston Road West, Ajax ON
905-231-2234
www.optimumbodies.ca