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This afternoon I didnt have a lot of ambition to make anything complex so I just decided to throw together an easy fish fillet sandwhich. I was taken by surprise at how delicious my quick "throw everything together and hope it tastes good" was!
- 1 wild caught Tilapia Fillet
- Raw Spinach
- 1 slice of sweet onion
- Sea Salt
- Fresh ground cracked peppercorn
- Hellmans mayonnaise
- Two slices of Arnolds Potato Bread
- Extra Virgin Olive oil
I grilled the Tilapia in my foreman grill, brushed some extra virgin olive oil on both sides and salt and pepper to taste. I lightly toasted the two slices of arnolds potato bread then spread some hellmans mayonnaise on only one of the two pieces of lightly toasted bread. Last but not least I added the raw onion and raw spinach leaves and viola! Probably the best tasting fish sandwhich I've ever had before. Try it out and enjoy :)
Tom
Passion Fitness
Sunday, December 27, 2009
Tuesday, November 10, 2009
Salmon Ginger with Fresh Broccoli
Want the easiest and one of the most tasty ways to make salmon? Try this out!
I never measure this stuff out. You just know how much to use as you prepare it...
- Salmon Fillet - Wild caught only NO farm raised
- Fresh ground Ginger
- Sea salt
- peppercorns freshly ground
- 2 or 3 Cloves of Garlic chopped
- Broccoli
- Olive oil, extra virgin OR non stick spray
In a medium sauce pan heat up some oil or non stick spray and add wild salmon over low-medium heat. Flip salmon when half way cooked; add salt, pepper, and ginger to taste on both sides. Add chopped garlic and broccoli to the same pan as the salmon for only the last couple of minutes to minimize nutrient destruction of the broccoli. You can lightly add salt and pepper to the broccoli if you would like. That's it! Serve and enjoy. Believe me you WILL enjoy this ridiculously simple and tasty dish :)
My mouth is Salivating as I eat this while I share this recipe with all of you ;)
Tom
Passion Fitness
I never measure this stuff out. You just know how much to use as you prepare it...
- Salmon Fillet - Wild caught only NO farm raised
- Fresh ground Ginger
- Sea salt
- peppercorns freshly ground
- 2 or 3 Cloves of Garlic chopped
- Broccoli
- Olive oil, extra virgin OR non stick spray
In a medium sauce pan heat up some oil or non stick spray and add wild salmon over low-medium heat. Flip salmon when half way cooked; add salt, pepper, and ginger to taste on both sides. Add chopped garlic and broccoli to the same pan as the salmon for only the last couple of minutes to minimize nutrient destruction of the broccoli. You can lightly add salt and pepper to the broccoli if you would like. That's it! Serve and enjoy. Believe me you WILL enjoy this ridiculously simple and tasty dish :)
My mouth is Salivating as I eat this while I share this recipe with all of you ;)
Tom
Passion Fitness
Thursday, October 29, 2009
Recipe: Pumpkin Pie Shakeology! This sounds YUM
If you don't have Shakeology yet order some and get it via Home Direct so you don't have to pay shipping costs for the rest of your life. You'll also get two free workouts, a free shaker cup, and free recipe cards with your Home Direct order: Shakeology - Passion Fitness
Put a little Halloween cheer into your Shakeology this season. In addition to all the amazing Shakeology ingredients, you'll also get the nutritional benefits of pumpkin, which contains lutein, fiber, and alpha and beta carotene. Plus, the healthy polyphenols in cinnamon help regulate blood sugar levels. You'll get all the taste of pumpkin pie...without turning your butt into a pumpkin.
1 scoop chocolate Shakeology
1 cup rice, soy, almond, or low-fat milk (plain or vanilla)
1/2 cup canned pumpkin, unsweetened
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Ice (optional)
Combine all ingredients in blender and combine until smooth. You can substitute pumpkin pie spice for the cinnamon and nutmeg or add more pumpkin for a thicker shake. Makes 1 serving.
Preparation time: 5 minutes
Nutritional Information (with low-fat milk):
Calories: 284
Protein: 27 g
Fiber: 7 g
Carbs: 40 g
Fat Total: 3.5 g
Saturated Fat: 2 g
Put a little Halloween cheer into your Shakeology this season. In addition to all the amazing Shakeology ingredients, you'll also get the nutritional benefits of pumpkin, which contains lutein, fiber, and alpha and beta carotene. Plus, the healthy polyphenols in cinnamon help regulate blood sugar levels. You'll get all the taste of pumpkin pie...without turning your butt into a pumpkin.
1 scoop chocolate Shakeology
1 cup rice, soy, almond, or low-fat milk (plain or vanilla)
1/2 cup canned pumpkin, unsweetened
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Ice (optional)
Combine all ingredients in blender and combine until smooth. You can substitute pumpkin pie spice for the cinnamon and nutmeg or add more pumpkin for a thicker shake. Makes 1 serving.
Preparation time: 5 minutes
Nutritional Information (with low-fat milk):
Calories: 284
Protein: 27 g
Fiber: 7 g
Carbs: 40 g
Fat Total: 3.5 g
Saturated Fat: 2 g
Thursday, August 6, 2009
Broiled or grilled Cayenne Blackened Salmon
I just finished eating this splendid dish. It was soooooo good I had to add it to my food blog. I probably know a dozen ways to make a tasty salmon and I am sure I will be adding more eventually along with some pizzas which I have yet to do still :) This one I just invented tonight to try something different and it was a grand slam success. It would be silly not to share it with you!
Fillet of wild salmon - size will depend on how hungry you are and quantity will depend on how many people you are serving.
Olive Oil extra virgin
Garlic cloves or minced garlic
Seasonings:
Sage to taste
Sea Salt just a pinch of
Fresh Ground Black Pepper to taste but not too much here
Cayenne Pepper to taste
Chef Paul Prudhommes Magic Seasoning Blends, "Blackened Redfish Magic"
Start by brushing wild salmon fillet(s) with olive oil, extra virgin. Season fillet(s)of wild salmon on both sides. Place seasoned salmon fillet(s) on broiler pan. If skin is still on, skin side down then stick 'em in the oven. If you're grilling just place the fillet(s)skin side down on the grill. I oven cook at about 415 - 425 degrees and it takes anywhere between 10 and 14 minutes depending on if the fillet(s) are frozen or not. On the grill it varies even more depending on how hot the coals are burning. Either way, cook until done to your liking :) If you don't like spicy food just leave the cayenne pepper off.
Tonight I made this with a side dish blend of fresh broccoli and onion cooked in olive oil and garlic seasoned with a little bit of fresh ground black pepper. It went great as a side dish with the salmon.
Make sure you write me to let me know how it was if you decide to try out my Cayenne Blackened Salmon ;)
Tom
Enjoy!
Fillet of wild salmon - size will depend on how hungry you are and quantity will depend on how many people you are serving.
Olive Oil extra virgin
Garlic cloves or minced garlic
Seasonings:
Sage to taste
Sea Salt just a pinch of
Fresh Ground Black Pepper to taste but not too much here
Cayenne Pepper to taste
Chef Paul Prudhommes Magic Seasoning Blends, "Blackened Redfish Magic"
Start by brushing wild salmon fillet(s) with olive oil, extra virgin. Season fillet(s)of wild salmon on both sides. Place seasoned salmon fillet(s) on broiler pan. If skin is still on, skin side down then stick 'em in the oven. If you're grilling just place the fillet(s)skin side down on the grill. I oven cook at about 415 - 425 degrees and it takes anywhere between 10 and 14 minutes depending on if the fillet(s) are frozen or not. On the grill it varies even more depending on how hot the coals are burning. Either way, cook until done to your liking :) If you don't like spicy food just leave the cayenne pepper off.
Tonight I made this with a side dish blend of fresh broccoli and onion cooked in olive oil and garlic seasoned with a little bit of fresh ground black pepper. It went great as a side dish with the salmon.
Make sure you write me to let me know how it was if you decide to try out my Cayenne Blackened Salmon ;)
Tom
Enjoy!
Wednesday, July 15, 2009
Cabbage Buffalo Soup
I was introduced to this soup for the first time just last weekend and I LOVED LOVED LOVED it. This soup really hits the spot and leaves the best aftertaste in your mouth. Give it a shot and see!
Ingredients for ten servings:
2 Tbsp Extra virgin olive oil
1 lb Buffalo meat
1/2 large onion, chopped
5 cups chopped cabbage
2 16oz cans of red kidney beans, drained
2 cups Organic beef broth
2 heirloom tomatoes mixed w/sugar and basil
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp pepper
Heat oil in a large stockpot over medium high heat. Add buffalo meat and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato (already mixed w/sugar and basil), cumin, salt, and pepper. Stir and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
Goes GREAT with a Glass of Merlot to drink :)
-Tom
HUGE Lover of food!
PassionForFitness.info
Ingredients for ten servings:
2 Tbsp Extra virgin olive oil
1 lb Buffalo meat
1/2 large onion, chopped
5 cups chopped cabbage
2 16oz cans of red kidney beans, drained
2 cups Organic beef broth
2 heirloom tomatoes mixed w/sugar and basil
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp pepper
Heat oil in a large stockpot over medium high heat. Add buffalo meat and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato (already mixed w/sugar and basil), cumin, salt, and pepper. Stir and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
Goes GREAT with a Glass of Merlot to drink :)
-Tom
HUGE Lover of food!
PassionForFitness.info
Monday, June 15, 2009
Spaghetti Salad
A friend made this for dinner two nights ago as a summer side dish to go with the fresh fish (walleye and bass) we were charcoal grilling outside. Spaghetti Salad didn't sound like anything special to me from the title but boy was I pleasantly surprised. It was delicious and went absolutely perfect with the fresh fish.
1 Bell Pepper
1 Whole Tomato
1/2 Onion
1 Cucumber
12 0z. of Shredded Cheddar Cheese
1 tbsp of Italian Seasoning
1 Bottle of Italian Dressing
1 lb of Spaghetti, whole wheat.
Boil spaghetti, drain, and place in a large mixing bowl. Chop or slice the Bell Pepper, Tomato, onion, and cucumber - mix them into the spaghetti bowl. Add and mix in the Cheddar Cheese and Italian Seasoning into the spaghetti bowl. Lastly mix in the Italian Dressing, serve and enjoy this delightful tasty dish!
Tom
1 Bell Pepper
1 Whole Tomato
1/2 Onion
1 Cucumber
12 0z. of Shredded Cheddar Cheese
1 tbsp of Italian Seasoning
1 Bottle of Italian Dressing
1 lb of Spaghetti, whole wheat.
Boil spaghetti, drain, and place in a large mixing bowl. Chop or slice the Bell Pepper, Tomato, onion, and cucumber - mix them into the spaghetti bowl. Add and mix in the Cheddar Cheese and Italian Seasoning into the spaghetti bowl. Lastly mix in the Italian Dressing, serve and enjoy this delightful tasty dish!
Tom
Sunday, June 14, 2009
Madjadara
My friend, Springer, made this for us for dinner a week ago and it was DELICIOUS! I have to share this recipe because I think ya'll will love it! It will also go well if you add meat (chicken, beef, lamb in particular would likely go well with it):
Madjadara:
1 (or 2) cups brown lentil, rinsed
1 cup long grain rice, rinsed (or substitute brown rice) cooked
5 cups water
2 tsp - 1 tbsp of cumin (to taste)
1-2 tbsp salt (to taste)
1-2 tbsp of pepper (to taste)
1/4 cup of extra virgin olive oil
6 shakes of Mrs. Dash spice
1 large onion (cut into long, moon-shaped, slices)
Directions:
1.) Heat up oil in a sauce pan and add chopped onions. Add in some Mrs. Dash, cumin, salt and pepper as desired to spice the onions.
2.) Meanwhile, bring lentils to a boil, add salt to taste.
3.) When lentils are half-way cooked, add cooked rice, cumin, pepper, and Mrs. Dash.
4.) Once onions have caramelized (translucent and browned on the edges), add onions to the lentil/rice and mix.
5.) Remove from heat and dish to be served (can be served hot or cold... plain yogurt may be added as a side)
*Add cooked meat as an option*
Sooooo good!
Tom - Independent BeachBody coach and FOOD enthusiast!
Madjadara:
1 (or 2) cups brown lentil, rinsed
1 cup long grain rice, rinsed (or substitute brown rice) cooked
5 cups water
2 tsp - 1 tbsp of cumin (to taste)
1-2 tbsp salt (to taste)
1-2 tbsp of pepper (to taste)
1/4 cup of extra virgin olive oil
6 shakes of Mrs. Dash spice
1 large onion (cut into long, moon-shaped, slices)
Directions:
1.) Heat up oil in a sauce pan and add chopped onions. Add in some Mrs. Dash, cumin, salt and pepper as desired to spice the onions.
2.) Meanwhile, bring lentils to a boil, add salt to taste.
3.) When lentils are half-way cooked, add cooked rice, cumin, pepper, and Mrs. Dash.
4.) Once onions have caramelized (translucent and browned on the edges), add onions to the lentil/rice and mix.
5.) Remove from heat and dish to be served (can be served hot or cold... plain yogurt may be added as a side)
*Add cooked meat as an option*
Sooooo good!
Tom - Independent BeachBody coach and FOOD enthusiast!
Wednesday, May 27, 2009
Edamame Salad
I had this amazing salad with some friends of mine and fellow beachbody coaches house in Ohio a couple weeks ago. This salad is great as a hamburger or hot dog topping, pizza topping, dip, or just eating plain. Edamame Salad is EXCELLENT for your heart health. My friend Daniel Merk is responsible for the recipe. Check out his facebook page.
Edamame Salad
Ingredients:
12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar
Directions
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
Edamame Salad
Ingredients:
12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar
Directions
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
Tuesday, April 28, 2009
Toms omnivorous Tommy burger! Who says burgers are bad for you???
Who says burgers are bad for you??? OBVIOUSLY people who have not had the pleasure of a Tommy Burger :) Fire up your taste buds and WITHOUT guilt because this is how I make my Tommy Burger...
1 GRASS FED ORGANIC beef patty.
2 slices of whole wheat bread or Jewish Rhy
2 or 3 Greek Olives, pitted
A little bit of crumbled feta cheese - low fat
1 tomato slice
1 red onion slice - raw
some green spinach leaves - raw
optional tbsp of extra virgin olive oil soaked in the bread
1 George Foreman Grill
I like to lightly toast the two slices of bread in a toaster and I like my burger medium rare. I use my handy dandy george forman grill to cook my burger in because what little fat there is in lean meat will drip off. All of the ingredients are optional but if you keep them all you are getting a nice colorful picture perfect blend of various nutrients (I.E. carbs, proteins, fats, vitamins and minerals). I use no seasonings. The veggies I use provides more than enough flavor, believe me! The flavor delightfully explodes in your mouth! All of those various veggies compliment each other very nicely. It's what food-gasms are made of and best of all you don't have to feel guilty eating it :-) If your goal is weight loss then skip the extra virgin olive oil. Just make sure you eat something else in one of your other 5 - 6 meals that day with a source of un saturated healthy fat.
My vegetarian friends can substitute the lean beef patty with a veggie patty of their choosing. The combination of veggies I choose for my Tommy Burger will make any meat or meat less filling a plethora of flavor :)
Tom - Independent Beachbody coach
1 GRASS FED ORGANIC beef patty.
2 slices of whole wheat bread or Jewish Rhy
2 or 3 Greek Olives, pitted
A little bit of crumbled feta cheese - low fat
1 tomato slice
1 red onion slice - raw
some green spinach leaves - raw
optional tbsp of extra virgin olive oil soaked in the bread
1 George Foreman Grill
I like to lightly toast the two slices of bread in a toaster and I like my burger medium rare. I use my handy dandy george forman grill to cook my burger in because what little fat there is in lean meat will drip off. All of the ingredients are optional but if you keep them all you are getting a nice colorful picture perfect blend of various nutrients (I.E. carbs, proteins, fats, vitamins and minerals). I use no seasonings. The veggies I use provides more than enough flavor, believe me! The flavor delightfully explodes in your mouth! All of those various veggies compliment each other very nicely. It's what food-gasms are made of and best of all you don't have to feel guilty eating it :-) If your goal is weight loss then skip the extra virgin olive oil. Just make sure you eat something else in one of your other 5 - 6 meals that day with a source of un saturated healthy fat.
My vegetarian friends can substitute the lean beef patty with a veggie patty of their choosing. The combination of veggies I choose for my Tommy Burger will make any meat or meat less filling a plethora of flavor :)
Tom - Independent Beachbody coach
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