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Dinner With Your Swolemate

Feb 07, 2017 0 comments
Dinner With Your Swolemate

Dinner With your SWOLEMATE

It's easy enough to get in shape, eat right, exercise regularly when you’re single; it’s a completely different situation when you are in a committed relationship. It becomes difficult to follow a routine if the other person is not also committed to a healthier lifestyle. If you have a hard time getting your Soul Mate on board, try showing them how delicious and sexy your new lifestyle can be; show them how awesome it is to have a Swolemate.


When you think about tough men, what is the first thing that pops into mind? STEAK! Or red meat. Something delicious and satiating. Lets begin with the basics.

 

Slow Cooked Brisket with Grilled Asparagus and Wasabi Mashed Potatoes 

Ingredients:

  • 2 choice Ribeye Steaks
  • about 20 Asparagus
  • 3 Russet potatoes (Peeled and chopped)
  • Wasabi powder
  • Almond Milk
  • Corn starch
  • Butter
  • Fresh Sage
  • Ground sage
  • Balsamic vinegar
  • Olive oil
  • Salt
  • Pepper
  • 3 Garlic cloves
  • garlic powder
  • 1 lemon
  • Tamarind or soy sauce
  • 1 shallot 
    1 bottle of red wine of choice. (Suggested: Cabernet)

      Instructions:

      1. Preheat oven to 425
      2. Combine Garlic powder (about ½ tbsp.) Ground sage (about ½ tbsp.) salt and pepper to taste in a small bowl.
      3. Rub all over steaks, massaging as you go. Drizzle with balsamic vinegar. Smash and rub fresh sage on top. Set steaks aside to marinate.
      4. In a large pot, add potatoes and fill with water until it covers them. Sprinkle Salt over the potatoes. Set to boil until soft (Minimum on high boil 20 minutes) the time for the potatoes to cook depends on how small you cut them. (smaller= quicker cook time)
      5. In a small bowl, mix 3 tbsp. wasabi paste with water (about 3 tbsp.). mix until it is a dough like texture. Flip the bowl upside down and leave it for at least two minutes. This allows the wasabi to become strong in flavor. (the longer the stronger)
      6. In a small bowl mix ½ Tbsp. corn starch with water until dissolved (about 1 tbsp.)
      7. Mince garlic cloves, shallot, and juice the lemon.
      8. Melt 2 tbsp. butter in medium sauce pan. Add lemon juice 1-2 tsp to pan along with garlic and shallots. Add 1Tbs Tamari or Soy Sauce Add 8 Tbsp. Almond milk to pan. Stir and let boil for 4 minutes.
      9. During boil stir in Cornstarch mixture.
      10. Once the sauce has thickened, remove from heat and let sit for two minutes.
      11. Stir in wasabi mixture. Set sauce aside.
      12. Preheat Grill.
      13. Clean and cut the bottom inch to inch and a half from the bottom of the asparagus.
      14. Place asparagus on a cookie sheet and drizzle with olive oil, salt and pepper, bake for about 12-15 minutes (until Tender)
      15. Drain and mash your potatoes, adding salt, pepper, garlic powder, and butter to taste.
      16. Place your steaks on the grill. Close the lid for about 3-6 minutes on either side (depending on what temperature preference you have for steak.)
      17. Don’t forget to turn off the grill, let the steaks rest for about 3 minutes.
      18. Serve up your plates, and drizzle that wasabi cream sauce over your potatoes
      19. Enjoy this tasty meal with your Swolemate and a delicious bottle of Red wine.  

      Slow cooked Brisket with soft Carrots and Brussel sprouts & Crispy Rosemary Potatoes

      Ingredients:

      • A medium sized brisket
½ lb carrots (chopped)
      • 
3 cups Brussel sprouts
      • 
1 ½ lb quartered red potatoes

      • 1 onion

      • 6 garlic cloves
      • 
fresh rosemary
      • 
salt and 
pepper
      • 
3 cups low sodium beef broth

      • olive oil

      Instructions:

      1. Prep your Roast: give it a healthy does of rosemary rubbed all over it. Sprinkle some salt and pepper, set aside.
      2. Your carrots should be skinned and chopped then thrown in the bottom of the slow cooker along with the Brussel sprouts.
      3. Lay the brisket on top of the veggies. Fill with broth.
      4. Smash your garlic cloves and add them to the pot.
      5. Chop the onion and sprinkle over the top of the meat. Add rosemary sprigs to the top. Cover with a lid and set to low (for 6-8 hours depending on size, if it cooks longer it is based on your personal preference) or on high for 4 hour cook time.
      6. If you have not already, quarter your small clean red potatoes and place them in a bowl.
      7. Line a cookie sheet in tin foil.
      8. Over the potatoes, drizzle olive oil and break apart the rosemary. Mix them all together and lay out on the cookie sheet.
      9. When your roast is about a half hour from being done, put the potatoes in the oven at 350 for 23 minutes. The last 7 minutes, turn the oven to broil at 500 in order to get a nice crisp on the rosemary potatoes.
      10. Take a big spoon and a big fork, serve up all of the delicious goodies on to your plate.

       

      Ropa Vieja

       

      Ropa Vieja is a staple Spanish style dish, actually its designated as the national dish in Cuba. Ropa Vieja translates to old clothes, named for its rags look. Ropa vieja is ridulously easy to make, and absolutely delicious.

      Ingredients:

      • 1 15 -ounce can crushed tomatoes

      • 3 tablespoons ketchup

      • 1 tablespoon apple cider vinegar

      • 2 cloves garlic, minced

      • 1 1/2 teaspoons ground cumin

      • 1 jalapeno pepper, thinly sliced (with ½ of the seeds)

      • Kosher salt
1 1/2 pounds skirt steak or flank steak
      • 
2 bell peppers (1 red, 1 green), sliced 1/2 inch thick

      • 1 small onion, thinly sliced

      • 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar

      • Cooked white rice, for serving

      Instructions:

        1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker.
        2.  Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
        3. Uncover and skim off any excess fat.
        4. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine.
        5. Serve over rice.
              With these three fairly simple recipes, you can spice up your life with your Swolemate on your designated red meat days, you know, if you’re into that kind of thing.
              During your fit days, it is important to keep in mind that you should limit your alcohol intake, however having a glass of red wine occasionally has added health benefits such as: Lowering your Cholesterol, protecting your heart, controlling your blood sugar, boost your brain function, fight off a cold, lower risk of cancer.
              So with all those benefits, why not plan a meal with your love that beautifully compliments the flavor of a good hearty, full bodied, red wine.

              Get Swole, My Friends! 


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