Category Archives: NUTRITION

Sesame Macadamia Ahi

When I find a good fish I enjoy serving it to my family. This fish took very little time to prep and cook. Don’t let ingredients scare you into thinking it’s a lot of work. Turn on some music and have some fun with it.

photo 1INGREDIENTS
Fresh Ahi
Olive Oil
Pesto
Sesame Oil
Shredded Kale
Quinoa
Arugula
Macadamia Nuts
Sautéed Onions
Carrots

DIRECTIONS
I made a simple Quinoa with a splash of Olive Oil in the water. After it was cooked I put some shredded Kale in the same pot to let the heat soften the Kale.

I prepared the fish (fresh Ahi) by searing it in Sesame Oil. Once the fish was seared I put a dab of pesto sauce to spice things us.

To plate this meal:
A small serving of Arugula on the bottom (or your choice of greens).  Arugula just adds a nice tangy bitterness to the dish.
Then I lay the Quinoa/Kale mixture on top of that.  I splash a bit of Olive Oil over that.
Lay the prepared fish on top and for fun I sprinkled smashed up Macadamia nuts with sauteed onions and carrots (nice compliment of crunch with the soft fish)

Bon Appetit, Gabby

Avocado Superfood

avocados
We love avocados whole or as a  spread/dip all year round. Yes it tastes great with chips but you can also use it as a spread on lean meats, brown rice toast, or as an appetizer. Avocado is considered a good source of ‘healthy fat’.

INGREDIENTS
2 Avocados
1 Garlic clove
1 T Cilantro
S+P
½ Lemon
2 T Veganaise

DIRECTIONS
In a bowl = Scoop out avocados, chop up or mince your garlic, finely chop cilantro, add the veganaise, blend – sprinkle sea salt and pepper and squeeze some lemon – blend again and taste.

Grilled Asparagus with Lemon Vinaigrette

Use as a side salad or a side dish. We love adding lemon and pine nuts for the flavor and crunch.

INGREDIENTS
Asparagus
Lettuce
Cherry Tomatoes
Pine Nuts
Lemons
Olive Oil

DIRECTIONS
Cut asparagus spears into halves or thirds
Grill or Bake asparagus the asparagus
Mix with Lettuce, Cherry Tomatoes and Pine Nuts
Mix Lemon and Olive Oil for the dressing
(or Champagne vinegar is also good)
Mix all and Serve

By, Gabby and Team XPT

Kalamata Olive, Avocado, Veggie Salad

Want to go a little crazy with your salad and mix things up?
Not to mention create a great tasting salad.

Serves 4

Ingredients
6 Cups Spring Mix Lettuce
½ Cup Kalamata Olives
½ Cup Guacamole
1 Tomato
1 Cup Sliced Beets
¼ Cup Sliced Carrots
¼ Cup Chopped Egg Plant
Pesto Dressing

Boil your beets. When cool, slice and cube into small bite size pieces. Bake your eggplant. Slice into thin strips. Peel and cut your carrots into bite size pieces. Roast them with olive oil and salt to get a little crust on the outside. Slice in 1/3’s your olives. Mash your avocado and add salt and pepper and lemon (to your liking). Add each one by one on top of your lettuce. Drizzle slightly with a pesto dressing or keep dressing on the side.

Laird’s Favorite Meatloaf Recipe

Laird’s mother used to make this, so it’s his nostalgic food. It’s the easiest thing in the world to do. Adding the kale keeps the meat moist, but don’t go crazy with the barbecue sauce or it will be too rich. Since the pan is lined with parchment paper, you can drain off the fat.
~Gabby

YIELD: 8-10 SERVINGS

Ingredients

3 lbs organic ground beef (not the leanest kind: I like 80%)
1 pound ground organic, free-range turkey
2 cups organic off the cob niblets
2 cups grated organic Cheddar cheese
2 cups rolled oats
4 organic eggs, beaten
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large onion, diced
Parchment Paper
1 bunch organic kale
3 tablespoons barbecue sauce or teriyaki sauce

Directions

In a large bowl, combine beef, turkey, corn, cheese, oats, eggs, salt, and pepper. Do not over mix.

Heat the oil in a small skillet over medium heat. Add the onion and cook, stirring, for about 5 minutes, or just until softened. Add to the other ingredients and mix in.

Line a 9”x13” baking pan with parchment paper. Transfer the meat mixture to the pan and pack densely (the mixture won’t rise).

Peel the kale stems and place the kale over the top of the meat loaf so it forms a skin. Drizzle the barbecue sauce or teriyaki sauce over the top of the kale in a grid pattern. Bake for 1hour 15 minutes at 350, and then remove from the oven and let sit in the pan for 30 minutes. Serve from the pan or transfer to a platter.

Featured in Laird Hamilton’s book Force of Nature

Hydration Himalayan Quench

Ingredients for an incredibly hydrating easy to make drink at home. Save money and improve your health.

1/2 – 1 full lemon squeezed into 30oz of water.
Dash or 2 of Himalayan pink salt
1 tablespoon apple cider vinegar
3 drops of black pepper extract

The absorption that occurs because of the salt and pepper is absurd, and the lemon / apple cider is neutralized in the body which helps inflammation, digestion, fights infections, and a slew of other things including vitamin C, B-Complex vitamins, calcium, iron, magnesium, & potassium.

Consistency is key. Try this for 5 days, then take a couple days off.

Brian Mackenzie