Creating filtered version of banner image.

Jeff's Recipes

Favorite Juice

4-5 Big Juicing Carrots (Organic)
1 Braeburn/Fiji Apple (Organic)

 

Berry Smoothie
(from Jordan Rubin, Author of Maker's Diet)

1 1/2 - 2 cups of frozen berries (organic, any combo of strawberry, blueberry, blackberry and/or raspberry)

10oz plain yogurt

1-2tbs  local honey

1 tbs Coconut Oil (unrefined)

1 tbs Flaxseed Oil

1 raw egg (wash the shell with vegetable wash)

1/2 tsp pure vanilla

 

Jeff's Quesadillas

4 chicken breasts or thighs (free range is best)

1-2 Tbs Chipotle Tabasco sauce

1/2 large onion sliced lengthwise

2 Tbs butter

1 Organic Red Bell Pepper

2 cups of Mexican cheese blend, shredded

6 Brown Rice or Whole Wheat Tortilla Shells

Method:

Thin slice red pepper and onion.  It is best to cook everything in a cast iron skillet.  Place 1 tbs of butter in a preheated skillet and cook red peppers and onions with a little sea salt just before onions get too soft - just a few minutes).  Remove the pepper / onion mix.  Make sure the chicken breasts/thighs are thin.  If they aren't, use wax paper, and beat them with a wooden mallet or a 2x4 until they are.  Place 1 Tbs of butter in the cast iron skillet and then put the chicken in to cook on medium high.  Cook for a few minutes and then turn over and lower the temp.  (Searing meat is the best way to get maximum juiciness and flavor).  After a few minutes, sprinkle Chipotle Tabasco sauce on the chicken and cover.  When chicken is done, leave in cast iron skillet for a minute or two and move another tortilla-sized skillet onto your hot surface/range.  Remove the chicken from the cast iron skillet and let it set on a plate/cutting board for a few minutes.  Cut the chicken into thin strips.  Place a tortilla into the preheated tortilla assembly-pan (med-low heat setting), and put in some cheese, pepper/onion mix and desired amount of chicken.  Fold over immediately after assembly.  Once your a Quesadilla Jedi, you'll be able to assemble two at once.  You could probably use a Quesadilla maker, but that might be too easy. 

 

Recovery Burrito
(great for after a bike ride or longer run)

3 Eggs
1 Brown Rice/ Whole Wheat Tortilla
Herbamare to taste   (Herbamare is an organic seasoning with sea salt and herbs)

Optional: Tomatoes, Cheese (Feta is good), Spinach.

Method:

Scramble eggs lightly in a bowl.  I found it best to cook in a tortilla-sized skillet on a lower heat setting.  When the egg is no longer runny, turn over for a minute or so and sprinkle with Herbamare.  Briefly heat the tortilla and assemble.

 

Mom's Meatloaf

1 1/2 lbs of grass-fed beef
1 8oz can of tomato sauce
2/3 cup of Organic milk
3/4 cup of oatmeal
1/2 tsp of fresh ground black pepper
1/2 tsp - 1 tsp of sea salt to taste
1 tsp onion powder
1 tsp garlic powder

Method:

Combine ingredients in a bowl and place in meatloaf pan or make into 1 1/2 inch high loaf on cookie sheet and bake for 1 hr @ 350 (or 325 for convection).  If baking in a traditional meatloaf pan, drain grease half way through cooking. 

 

Easy Oatmeal
(from Jordan Rubin, author of The Maker's Diet)

1/2 to 3/4 cup of organic rolled oats
1 tsp of plain organic yogurt
local honey to taste

Optional: 1 tsp of butter

Method:

It's best to soak oats overnight.  To do so, combine oats, yogurt, and enough water to just cover the oats in a glass container with a lid.   In the morning, place into sauce pan and heat on high (after adding a little more water) until a boil.  After the oatmeal reaches a boil, reduce to a simmer for a minute or so.  Add honey and/or butter.