Displaying 1 — 10 of 92
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Bacon and Liver Hash
Scott Hagnas
| April 1 2013 |
Breakfast
Time: 20 minutes
• 5 slices bacon
• 1 lb. beef liver
• 1/2 onion, sliced
• 1 large sweet potato, peeled and diced (1/2")
• 1 apple, peeled, cored, and diced
Place the apple and sweet potato in a medium pot of water and bring to a boil. Boil for 10-12 minutes until the sweet potato has become soft.
Meanwhile, fry the bacon in a large skillet. Once the bacon has browned to the desired degree, add the liver and onions. Sauté until the onions have be...
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Moroccan Chicken Stew
Scott Hagnas
| March 1 2013 |
Soups & Salads
This recipe is super-sized, so you'll have lots of leftovers. Adjust accordingly if your needs are different!
Active time: 30 minutes
Total time: 1 hour 20 minutes
• 5 Tbsp. coconut oil (divided)
• 1 lemon, sliced thinly crosswise (remove any seeds)
• 3 lbs. chicken breasts or thighs, diced
• 2 onions, chopped
• 4 cinnamon sticks
• 2 tsp. cumin
• 2 tsp. cumin seeds
• 2 tsp. orange peel
• 1 tsp. coriander
• 1 quart chicken stock or...
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Grilled Grapefruit
Scott Hagnas
| February 1 2013 |
Breakfast
Here's an easy-to-prepare treat for the next time you are grilling. If winter has your grill shut down for the season, you can also fry the grapefruit in a pan and it'll turn out about the same.
Time: 10 minutes
• 1 grapefruit
• coconut oil
• macadamia oil
• honey
• sea salt
Cut the grapefruit in half from the side. With a small knife, cut around the outside, separating the fruit and the pith. You'll want to cut along each section as well, as this makes it m...
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Calamari Salad
Scott Hagnas
| January 1 2013 |
Sides
Time: 15 minutes
• 1 lb. calamari steak
• 2 Japanese Yams, peeled and diced
• 1 tomato, diced
• 1/2 cup pitted Kalamata olives
• 1 cup arugula
• 2 Tbsp. balsamic vinegar
• 1/2 tsp. red pepper flakes
• 1/2 Tbsp. oregano
• sea salt
• pepper
Peel, dice, and boil the yams until soft but not mushy. Drain and allow them to cool.
Bring a few inches of water to a boil in a medium skillet. Add 1/2 tsp. sea salt. Cut the calamari steak in...
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Ambrosia
Scott Hagnas
| December 1 2012 |
Sides
Time: 5 minutes
• 1 apple, diced into bite-sized pieces
• 2-3 Mandarin oranges, segmented
• 1/4-cup organic kefir, yogurt, or coconut kefir (depending on your preferences, restrictions, etc.)
• coconut shreds, toasted if desired
Combine the apples, oranges, and kefir in a bowl. Mix, transfer to serving bowls. Top with the coconut shreds.
You can toast the coconut shreds beforehand if you wish. Brown them in a skillet over medium-high heat first.
Nutritional inf...
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Rainbow Hash
Scott Hagnas
| November 2 2012 |
Breakfast
A veggie-loaded breakfast!
Time: 18 minutes
• 1 1/2 lb. turkey sage sausage, bulk (or use sausage of your choice)
• 1/4 head red cabbage
• 3 large carrots
• kale
• coconut oil or tallow
• sea salt and pepper
Heat the oil over medium in a large skillet. Add the sausage. Brown it on all sides, tossing often.
Meanwhile, chop the three veggies separately in a food processor. Once the meat has browned, add all of the veggies to the skillet along with any...
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Chestnuts and Brussels Sprouts
Scott Hagnas
| September 26 2012 |
Sides
Chestnuts are a seasonal treat in the fall and winter. They are a nut that is mostly carbohydrate (rather than fat), as most tree nuts are. They are the only nut that contains vitamin C, though some of it will be degraded by cooking.
I use commercially available pre-cooked chestnuts in this recipe. Look in better markets; chestnuts are becoming easier to find.
Time: 20 minutes
• 2 Tbsps. grass-fed butter (or tallow)
• 1 shallot, sliced
• 1/2 pear, diced
• 3/4 cup...
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Blueberry Chutney
Scott Hagnas
| August 27 2012 |
Sides
Time: 50 minutes
• 2 cups organic blueberries
• 1 cup chopped onion
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. currants (or raisins)
• 1/2 Tbsp. ginger powder
• 1/2 Tbsp. garlic powder
• 1/2 Tbsp. cinnamon
• 1/4 tsp. sea salt
• 1-2 Tbsp. fresh chopped mint
Combine all of the ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened (30-40 min). Allow to cool, and then add the mint. ...
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Coconut Carrots
Scott Hagnas
| August 1 2012 |
Sides
Here's another use for the coconut cream I wrote about in the last issue. (It's not the same as coconut milk!)
Time: 30 minutes
• 1 bag baby carrots (~12oz)
• 2 Tbsp coconut oil
• 1 Tbsp coconut cream
• sea salt
Heat the coconut oil in a skillet over medium. Add the oil and carrots, cover and sauté until soft, maybe 25 minutes. Stir occasionally.
Add the coconut cream and salt. Stir well and cook for 5 more minutes. The coconut cream should be mixed into...
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Shredded Yams and Carob
Scott Hagnas
| August 1 2012 |
Sides
Here is a new spin on yams. I like this as part of a post-training meal.
Time: 15 minutes
• 1 yam (sweet potato)
• 2 tsp coconut oil
• carob powder to taste (cocoa powder will work, too)
• sea salt
Peel your yam while bringing the coconut oil to medium heat. Use the potato peeler to shred the yam into your skillet, or you can always use a food processor. Be careful peeling once the yam becomes small!
Sauté the yam until it softens, then add the carob and...
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Displaying 1 — 10 of 92
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