Monday, December 27, 2010

Yummy Chocolate Muffins!

Grain-Free Chocolate Chunk Muffins (courtesy of Emily @ Joyful Abode)

I made these a couple of weeks ago to satisfy a craving for something sweet. They were quite easy to make and turned out really well. Great snack to keep in the fridge and grab on the go!

Preheat your oven to 350 degrees Fahrenheit.

Throw in the stand mixer (or mix with an electric hand-mixer):

  • About a cup of nut butter (almond, peanut, macadamia, whatever)
  • 3 eggs
  • About 1/4 cup of honey
  • 1 very ripe banana (I didn’t even bother cutting it up – the mixer did a good job pulverizing it)
  • 3 Tbsp cocoa powder
  • 1/2 teaspoon baking soda
  • 1/3 cup chopped dark chocolate
  • Then when everything else is combined, about 1 teaspoon of lemon juice

Fill oiled muffin tins about 2/3 full with the batter and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Sunday, December 19, 2010

Gluten Free January

Here's a first of many challenges that we would like to offer our athletes at ACF.
Clean eating habits for health reasons, improved performance, longevity, weight loss and aesthetics. Let's start with getting rid of gluten. So what's the deal with gluten? (read and more)

So who wants to play? Sign up on the following link.


Sunday, December 5, 2010

Chef Tess Pepper Cardamom Rubbed Pot Roast with Balsamic Glazed Sweet Potatoes

(courtesy of Chef Tess Bakeresse)

3 lb beef Chuck roast
2T olive oil
1 tsp each black pepper and cardamom
3 cloves pressed garlic
1T French Grey Sea Salt, or Kosher Salt
1/2 cup high grade Balsamic vinegar (thick syrup type)
1/4 cup apple cider concentrate
2 lb organic sweet potatoes, washed and peeled

In a heavy bottom large skillet, heat olive oil over very hot heat about 4 minutes. Pat the outside of the roast dry. Add to the skillet with the oil and brown on one side 5-7 minutes. Turn over and brown on the other side. Remove from skillet. Place in heavy roaster pan.

Drizzle with the balsamic syrup and apple cider concentrate.
Rub the pepper cardamom mixture on the top of the roast. It just seems naughty...but it's so good.

Spread the crushed garlic over the spices and then top with the salt. Spread the salt out all over the roast.
Nestle the sweet potatoes in with the roast and lightly brush with the balsamic mixture from the bottom of the pan.

Place roast, covered, in a 350 degree oven 3-4 hours until tender. Remove the potatoes about half way through cooking so they don't get too moooshy. "Mooooshy" is a word.
The roast will be beautifully tender and flavorful.

The sweet potatoes will have absorbed the amazing juices from the roast and can be eaten whole...

or mashed.

To use as a freezer meal:
Allow meat to cool completely. Slice and transfer to a freezer safe bag or container. Drizzle with any remaining juices and place sweet potatoes with the meat.
To serve: Defrost overnight in the fridge. Place in microwave safe container and heat 8-10 minutes. Serve hot with fresh salad.

Thursday, December 2, 2010

From The Food Lovers' Primal Plate

Dark Chocolate Coconut Flour Cake
  • 3/4 cup Coconut Flour, sifted
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 cup melted Coconut Oil
  • 1 cup Pure Maple Syrup
  • 10 omega 3 eggs
  • 1 tablespoon Pure Vanilla Extract
  • 1 teaspoon Sea Salt
  • 1 teaspoon Baking Soda
  1. Preheat oven to 325.
  2. In a small bowl, add sifted coconut flour, cocoa powder, salt, and baking soda.
  3. In a large bowl, or Kitchen Aid mixer, blend eggs, vanilla, maple syrup, and melted coconut oil.
  4. Add dry ingredients to wet and blend.
  5. Grease two 9 inch cake pans with coconut oil.
  6. Pour batter into pans.
  7. Bake for 35 minutes. Test center with a tooth pick-if the tooth pick comes out clean, then the cakes are done.
  8. Remove cakes from oven and cool.