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Recipes

High Protein Hummus

BT Calgary | posted Monday, Jan 9th, 2017

hummus

Courtesy of Abbey Sharp from Abbey’s Kitchen

Ingredients

  • 1 can no salt added chickpeas, drained and rinsed
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • ½ cup plain Greek yogurt
  •  ½ tsp cumin
  • Salt and pepper, to taste
  • Toasted sesame seeds, for garnish
  • Smoked paprika, for garnish

Instructions:

  1. In a food processor, puree the chickpeas, garlic love, lemon, tahini, yogurt, and cumin until smooth. Season with a pinch each of salt and pepper.
  2. Garnish with a sprinkle of sesame seeds and smoked paprika.

— Enjoy! — 

Grilled, marinated hanger steak with duxelles roasted vegetables

BT Calgary | posted Friday, Aug 5th, 2016

Recipe Photos

 — Courtesy Chef Jamie Kennedy —

Ingredients for steak:

-4x 5 oz hanger steaks
-2 cloves finely chopped garlic
-1 tbsp paprika
-1 tsp chopped oregano
-1 tsp chopped chillis
-2 tbsp sunflower oil
-2 tbsp coarsely ground black pepper

Ingredients for mushroom duxelles:

-1 lb white mushrooms, chopped into fine dice
-2 shallots chopped into fine dice.
-4 oz dry white wine
-salt and ground black pepper
-1/2 cup 35% whipping cream

Ingredients for sauté of early summer vegetables:

-1/2 cup sliced young zucchinis
-1/4 cup roasted sweet potatoes cut into dice
-1/4 cup blanched spinach
-1 tsp dried oregano

Method:

1. Mix all of the ingredients for the hanger steak
marinade. Place steaks in the marinade, coating
thoroughly, overnight.
2. Prepare the duxelles by placing all of the prepared
ingredients on a baking tray and placing in a 300 degree
oven for approximately 1hour or until the mixture has
reduced enough to resemble a loose paste.
3. Prepare outside grill. Season the steaks with salt. Grill
the steaks for 3 minutes on each side.
4. Sauté the vegetables in sunflower oil until tender and golden. Add the duxelles mixture to the vegetables
5. Place an equal measure of the vegetable mixture on each of 4 plates.
6. Place 1 of the steaks on each of the vegetable plates. Add the steak and serve.

— Enjoy! —

Almond-Butter Balls

BT Calgary | posted Tuesday, Jul 26th, 2016

Ingredients:

  • 1 cup (250 mL) rolled oats, processed in a food processor for 20 seconds until finely ground (can substitute with oat flour)
  • 1 cup (250 mL) almond butter or peanut butter
  • ½ cup (125 mL) pumpkin seeds
  • ½ cup (125 mL) raisins
  • ½ cup (125 mL) dried cranberries, chopped
  • ½ cup (125 mL) chocolate chips
  • Zest and juice of ½ of a lemon
  • 1 tsp (5 mL) cinnamon
  • ½ tsp (2 mL) ground cardamom, or 3 whole cardamom pods, crushed
  • ½ tsp (2 mL) vanilla
  • 1-2 Tbsp (15-30 mL) water

Directions:

  1. Mix all ingredients except water in a medium bowl with a fork until well combined. Gradually add enough water and mix until the mixture holds together.
  2. Roll into small balls, each about 2 Tbsp (30 mL) in size, and store in a covered container in the refrigerator for up to a week or freezer for up to several months.

Enjoy!

Super Seed Chocolate Protein Bites

BT Calgary | posted Tuesday, Jul 26th, 2016

Ingredients:

  • 1 cup (250 mL) packed pitted Medjool dates (12-13 large)
  • ¼ cup (60 mL) hulled hemp seed (hemp hearts)
  • ¼ cup (60 mL) chia seeds
  • ¼ cup (60 mL) sesame seeds
  • ¼ cup (60 mL) cocoa powder
  • ½ tsp (2 mL) pure vanilla extract
  • ¼ tsp (1 mL) cinnamon
  • ¼ tsp (1 mL) fine grain sea salt, or to taste
  • ¼ cup (60 mL) raw cacao nibs (or mini dark chocolate chips)

Directions:

  1. Place dates in a food processor and process until a chunky paste forms.
  2. Add in hemp, chia, sesame, cocoa powder, vanilla, cinnamon and salt. Process until thoroughly combined. Pulse in the cacao nibs. The dough should be sticky when pressed between your fingers. If it’s not sticky enough to shape into balls, add a small amount of water (a teaspoon at a time) and process until it comes together.
  3. Shape dough into small balls (about 16) and freeze for 20 minutes or so until firm. Store in an airtight container in the freezer for up to several weeks.

 

Enjoy!

Nutty protein shake

BT Calgary | posted Monday, Jul 25th, 2016

It’s time for another recipe remix – where we take complicated creations and simplify them.  Helping us out as usual is Theresa Toth from Easy, Peasy Eats. Today we’re learning about simple smoothies – both delicious and healthy.

Courtesy –  Theresa Toth

Ingredients

  • 2 cups almond milk (or milk of your choosing)
  • 1 banana
  • 1 scoop vanilla protein powder
  • 1 heaping tablespoon peanut butter
  • 1 handful almonds
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Directions:

  1. Place all the ingredients into a blender and puree until smooth and silky.

Energy building green smoothie

BT Calgary | posted Monday, Jul 25th, 2016

It’s time for another recipe remix – where we take complicated creations and simplify them.  Helping us out as usual is Theresa Toth from Easy, Peasy Eats. Today we’re learning about simple smoothies – both delicious and healthy.

Courtesy –  Theresa Toth

Ingredients

  • 1 green apple, sliced
  • 2 kiwis, peeled
  • 1 cup mixed greens (spinach, arugula, kale)
  • 1 tbsp fresh ginger
  • 1 handful mint
  • 2 cups fresh apple juice
  • 1 cup ice if desired

Directions:

  1. Blend juice and greens first. Pulverize them so no chunks remain. Add remaining ingredients and blend thoroughly.

Raspberrry Pineapple Smoothie

BT Calgary | posted Monday, Jul 25th, 2016

It’s time for another recipe remix – where we take complicated creations and simplify them.  Helping us out as usual is Theresa Toth from Easy, Peasy Eats. Today we’re learning about simple smoothies – both delicious and healthy.

Courtesy –  Theresa Toth

Ingredients

  • 1 cup pineapple, chopped
  • 1 cup raspberries
  • 1 cup orange juice
  • 1/4 cup cilantro
  • 1/2 cup ice

Directions:

  1. Place all ingredients into a blender and pulse until smooth.

 

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