I often get asked what I eat. Or more precisely, it’s like “is this meal Igor-approved?” Well, you asked for it, and now you got it.
I prefer to write geeky articles on exercise and nutrition. But today, we’ll take a break from that, and I’ll show some Igor-approved recipes. They’re Igor-approved because I actually ate these things J
As I mentioned in an earlier article, I hate to cook, but like to eat. So the following recipes are all delicious (at least for me), but take less than 5 minutes to prepare.
Also, I have to give major props to Whole Foods Market Unionville. That’s where I do my grocery shopping. They’re both healthy and delicious.
Bon appetit.
Exhibit #1: baked asparagus, sauteed mushrooms, hard-boiled eggs, and (yummy) bacon
Exhibit #2: Asian salad (don’t ask me what’s in it – I don’t know), roast beef, almonds, and a slice of cheese
Exhibit #3: Steamed broccoli with cheddar, baked beans in tomato sauce, and chicken in some kind of sauce that I don’t know what it is, but tastes good.
Exhibit #4: Meatballs, baked Brussels sprouts with melted cheddar, and coconut chips
Exhibit #5: chicken, broccoli with cheddar, and kimchee (fermented cabbage, carrots, and a few other veggies)
Exhibit #6: salad consisting of spring mix, cheese, cashews, and chicken
Exhibit #7: Pork rounds, sauteed mushrooms, and sweet potatoes
Exhibit #8 (contributed by our trainer, Jeff Cheung, who stole it from Diane Sanfilippo’s book, Practical Paleo): Swirly Crustless Quiche
Yields: 6 servings
Total time: 45 minutes
Ingredients:
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- 1 large zucchini, shredded or grated and strained
- 2 large carrots, shredded or grated
- 1 tsp. Rosemary
- 1/2 tsp. Sea Salt
- 12 Eggs beaten
- 1 tbsp. Butter or bacon grease or coconut oil
PREPARATION
-
- – Preheat oven to 375F. – Strain the zucchini with cheese cloth or strainer bag. This step isn’t absolutely necessary, but will help yield a better consistency in your quiche.
- – Mix together the zucchini, carrots, rosemary, salt and eggs in a large bowl and then set aside.
- – Grease a 9″ baking dish with butter and pour egg mixture into the pan. For a swirl effect, use the fork to create a circular pattern before baking.
- – Bake for approximately 45 minutes or until edge are brown. The quiche will puff up while baking and then deflate when removed from the oven
Exhibit #9: Molokhia Soup (contributed by our trainer, Katrina Korjenevich)
2# Ground beef
1tbsp Olive oil
2-3 Onions (diced)
3 Celery ribs (diced)
1 Green pepper (diced)
1 (10 ounce) can of Dark red kidney beans (rinsed, drained)
2 (10 ounce) can of Mushroom pieces (drained, chopped)
2 (10 ounce) can of Tomato soup (undiluted)
1 (28 ounce) can of diced Tomatoes with Juice
2tbsp Chili powder (divided)
1tsp Oregano
1tsp Salt
1/4tsp Pepper
1tsp Sugar
1-2 Garlic cloves (minced), or 3tsp Garlic powder
Directions
Sauté onion, celery and green pepper in the drippings, in the same frying pan used for the ground beef, for about 5 minutes until onion is translucent.
Add a little of the chili powder.
Add sautéed veggies to the ground beef.
Add rinsed and drained kidney beans, mushrooms pieces, undiluted tomato soup and tomatoes with the liquid.
Add the rest of the chili powder, oregano, salt, pepper, sugar, and garlic.
Stir ingredients together well.
Cover and simmer for one hour, stirring occasionally.
Remove cover and simmer for 30 minutes or more, stirring occasionally.