Today’s recipes come from a very special adventure! This past Sunday I spent the day learning new recipes and cooking with my merman, a.k.a. @WhoIsBobbyGold. Last Christmas Bobby’s dad gifted us with a cooking lesson from Chef on a Passport and we finally found the perfect weekend to spend learning new recipes.
Afterwards we headed to EATZ where we learned unique cooking and preparation tips like how to properly hold a knife to chop veggies safely and easily. The best tip I learned from Porsche is to always cook meat, fish or chicken presentation side down first, before flipping. Another great tip is to get your free range, organic chicken with the bone still in ~ this adds more flavor!
Then we created a delicious feast before sitting down to enjoy our meal… paired with a glass of wine, of course ;)
Bobby and I had a great time and we can’t wait to go back with a group of friends!
Taking a local cooking class is a perfect idea for one of the many #TIUmeetups happening everywhere, or even for a date night. Get together with your local Tone It Up girls and plan some fun!
As promised, here are your completely Tone It Up Nutrition Plan approved recipes…
Tag @chefonapassport and #TIUmeals if you try the recipe or go
to a local cooking class!
Thank you Chef Porsche for a wonderful time and sharing your recipes with the Tone It Up community!!!
Makes 2 servings
- 1 Tablespoon Canola Oil
- 4 pieces Chicken (your choice)
- 2 oz Onions (finely chopped)
- 2 oz Green bell pepper (small dice)
- 2 oz Wild Mushrooms
- 1 oz Flour
- 2 tsp Smoked Paprika
- 8 oz Chicken Stock
- 8 oz Organic Fresh or Canned Tomatoes (crushed)
- Fresh Salt & Pepper to taste
Heat oil in a sauté pan over medium heat. Add chicken to pan; cook 6 minutes, browning on both sides. Remove chicken from pan; keep warm.
Add onion and green bell pepper and cook 4 minutes or until vegetables begin to soften, stirring frequently. Stir in flour to make a roux; cook 30 seconds. Stir in paprika. Add broth and tomatoes, scraping pan to loosen browned bits; bring to a simmer.
Return chicken to pan. Cover, reduce heat, and simmer for 20 minutes. Uncover, increase heat to medium-high, and simmer until sauce is reduced by half (about 10 minutes). Stir in salt and pepper.
Quinoa with Fresh Herbs, Lemon & Roasted Corn
Makes 4 servings
- 1 cup Quinoa
- 1 Shallot, minced
- 2 Garlic Cloves, minced
- 2 cups water
- Salt & Pepper
- Olive oil, as needed
- 2 Cobs of Fresh Corn
- 1 bunch Parsley
- 1 bunch Chives
- 1 bunch Thyme
- Juice and zest of 1 lemon
Preheat oven to 400 degrees.
Place 1 tbsp of oil in pot. Add shallot and sweat, add garlic after about 3 minutes and once fragrant add the quinoa, water, salt and pepper. Bring to a boil then reduce to simmer. Cook for about 20 minutes.
Cut the kernels of corn off of the cobs of corn. Place on a cookie sheet add about a tbsp. of olive oil, salt and pepper to taste and stir until all kernels are coated. Place in the oven for 20-30 minutes until lightly browned.
Once the quinoa and corn are done combine the chopped herbs, lemon zest and juice and roasted corn. Taste, season and serve hot.
Wine Poached Peaches with Cinnamon Ice cream
Makes 4-6 servings
- 1 cup White Wine (we used Chardonnay)
- 3 cups Water
- 1⁄2 cup Raw Sugar
- 1 cinnamon stick
- 2 cloves
- Zest of 1 lemon or orange
- 2 pounds ripe fruit (peaches need to be halved and cored)
- Cinnamon Frozen Greek Yogurt
- Ground Cinnamon for garnish
Feel free to change up the recipe. You can try other fruits like pineapples, cherries or apricots or replace water with fruit juice, add more wine or try a dessert wine. You can use a whole vanilla bean or try star anise or peppercorns in the liquid. Always play with your food!
In a sauce pan heat up wine, sugar, cinnamon, cloves and lemon or orange zest, until sugar dissolves. Add fruit and cover. Let sit until it cools to room temperature, then refrigerate for 2 to 24 hours. Discard spices and serve peaches with frozen Greek Yogurt or Perfect Fit Ice Cream. Use the remaining syrup from cooking to drizzle on top!
To make cinnamon ice cream simply add 1 tsp ground cinnamon to 2 cups of Greek Yogurt. Mix well and re-firm in freezer. You can serve your poached peaches with your Raspberry Perfect Fit Ice Cream recipe from you Summer Sizzle edition of your Tone It Up Nutrition Plan!
Find many more delicious recipes like this and learn how to fuel your body to stay energized on your Tone It Up Nutrition Plan! Learn more about the Tone It Up Nutrition Plan here ~ We want YOU to be our next Tone It Up Girl Success Story!
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