Hello again, and welcome to what has been an inspired couple of days regarding muscle and fat loss food recipes at this corner of the internet. As I mentioned yesterday Mrs Toronto has officially grabbed the reigns, and is heading up the recipe department. I feel the quality of the recipes has already greatly improved and her contribution to be much greater than mine. Health, nutrition, and all things related to those two subjects combined with a pinch of delicious is what Mrs Toronto specializes in. I have been a fan of her cooking for many years, and I hope you become one as well. Should you want to contact her directly, her freshly minted twitter account @MrsToronto1 is up and running, and ready to engage with all lovers of muscle and fat loss foods.
This comes as a massive relief to me because not only is she far more qualified than I, there are only so many hours in a day. If you were to study my twitter timeline you might already assume I don’t sleep. I do – just a little differently than most, as writing and research keeps me extremely occupied. There is more good news on that front however, as I’m getting some much needed help in the later category. I’ll talk more about that when we get to the next Muscle Talk Tuesday. Enough of me, on with the recipes!
Garlic Cilantro Scrambled Eggs
4 large Omega eggs
1 tbsp. sour cream (yoghurt works well too)
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
salt and pepper to taste
1 tbsp. butter
2 tbsp. cheese of choice (Parmigiano-Reggiano adds a nice compliment to garlic)
1. Whisk together eggs, sour cream (or yoghurt) and garlic; add cilantro, salt and pepper.
2. Melt butter in a skillet over medium heat. Add in egg mixture and cook to preferred level of doneness (l like my eggs drier, some prefer moist – you pick!), stir constantly. Add cheese if using. Enjoy!
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch off the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Blueberries and Blue Cheese on Endive Leaves
-1 cup B.C. blueberries – fresh or frozen
-1 tbsp roasted garlic, see above (approx. 6 cloves)
-1 tsp balsamic vinegar
-2 tsp maple syrup
-½ tsp black pepper – fresh, ground
-½ tsp Salt
-2 tbsp cream cheese (room temperature)
-¼ cup (40 g) Gorgonzola or Cambozola blue cheese
-3 tbsp walnuts , chopped
-3 tbsp blueberries – fresh
– endive leaves, washed and seperated
• 1 tbsp chives – fresh, sliced (optional)
1. In a medium saucepan, over a low heat, simmer the blueberries, roasted garlic, balsamic and maple syrup for approximately 10-15 minutes until cooked and most of the liquid is evaporated. Season with salt and pepper.
2. In a food processor or blender, puree the blueberry mixture with the cream cheese. Chill in the refrigerator for a minimum 1-2 hours until thickened.
3. Spread approx 1 teaspoon of blueberry mixture on each leaf. Top with a slice of the blue cheese and sprinkle with a few chopped walnuts, a fresh blueberry and a sprig of chive.
Bell Pepper Roasted with Garlic, Basil and Tomatoes
Preheat oven to 400 F/ 200 C
2 tbsp. olive oil
1 green bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 orange bell pepper, halved and seeded
2 cups cherry tomatoes, halved
1/2 cup frech basil, chopped
8 cloves fresh garlic, thinly sliced
1 tbsp. apple cider vinegar
salt and pepper to taste
1. Add the olive oil to a 9 by 13 baking dish, make sure the bottom is coated.
2. Place the bell peppers, open side up, in the baking dish. In a medium bowl, mix together the cherry tomatoes, basil and garlic. Fill the bell peppers with the cherry tomato mixture. Season with salt and pepper. Cover dish with aluminum foil.
3. Bake for 15 minutes, then remove foil and bake for an additional 15 minutes. Remove from oven and sprinkle evenly with apple cider vinegar.
Great side dish with grilled lamb or steaks. Enjoy!
Lemon Garlic Trout
Preheat oven to 375 F / 190 C
4 trout fillets
3 tbsp. fresh lemon juice
2 tbsp. melted butter – divided in half
1 clove fresh garlic, finely chopped
1 tsp. fresh parsley, finely chopped
black pepper to taste
1. Add 1 tbsp. melted butter to a baking dish.
2. Place fillets to dish, pour lemon juice over. Drizzle butter over top, add garlic, parsley and black pepper.
3. Bake until fish flakes when pulled apart, approximately 30 minutes.
Between today and yesterday, there are enough recipes to keep any dabbler in culinary delight very busy for some time. I personally look forward to the next time I get to enjoy the above meals, which will hopefully be soon. Up next of course is another edition of the newly popular series, Muscle Mondays. This will be the second installment, and week one is a worthy read if you missed it. Until tomorrow then my friends,
All the information contained within these World Wide Web Pages is Copyright MattToronto.com