Sides
Displaying 1 — 10 of 26
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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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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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Brussels Sprout Medley
Scott Hagnas
| July 2 2012 |
Sides
Time: 30 minutes
• 2 lbs brussels sprouts, halved
• 1/4 lbs bacon ends, chopped
• 1/3 cup slivered almonds
• 1/3 cup diced dates
• 2 Tbsp coconut cream
• sea salt
Stem and halve the brussels sprouts. Blanch in a pot of boiling water for 2 min, then drain.
Meanwhile, brown the chopped bacon in a large skillet. Once browned, add the brussels sprouts and all of the remaining ingredients. Cover and sauté until soft, stirring often. Serve warm or col...
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Blueberries and Greens
Scott Hagnas
| June 2 2012 |
Sides
Time: 5 minutes
• 2 cups mixed greens
• 1/2 cup blueberries
• 1/4 cup pecans
• balsamic vinegar
• 2 tsp olive oil
• creamed coconut
Place the greens on your plate, then top with the blueberries and pecans. Drizzle with the oil and vinegar, and then sprinkle some creamed coconut over the top.
Those who use dairy may wish to try some goat cheese in place of the creamed coconut.
Nutritional info: 1 serving at 20g carb, 32g fat....
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Jicama Slaw
Scott Hagnas
| June 2 2012 |
Sides
Great for a warm day or barbecue!
Time: 7 minutes
• 1 large jicama, peeled
• 1/2 cup chopped cilantro
• 1/2 cup finely diced red onion
• juice of 1 lemon
• sea salt to taste
Shred the jicama with a food processor. Transfer to a salad bowl, and then add the remaining ingredients. Toss well, chill, then serve.
Nutritional info: 6 servings at 9g carb....
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Japanese Mountain Yam
Scott Hagnas
| February 28 2012 |
Sides
This month's "expand your menu" food is the Japanese mountain yam, sometimes also known as a Chinese wild yam. It's also known as nagaimo. This tuber is known for its immune enhancing and anti-inflammatory properties. Mountain yams are easy to find in any Asian market.They peel very easily, but you'll then find that the yams are very slimy or mucilaginous. Hang on to the tubers and your knife carefully! Don't worry - once cooked, the sliminess is gone and they are delicious.Time: 25 mi...
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Displaying 1 — 10 of 26
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