Remi's Recipe Round Up

health recipes Jun 16, 2022

Hey fam!

Remi here : ) I’ve been cooking all my favorite recipes and exploring some new ones lately for Saddle Up Challenge, and they checked all the boxes with plenty of veggies and protein so if ya’ll need some inspo for delicious and easy meals to make - I made a little recap so you can reference them at any time! I hope you enjoy them as much as I do!

 

My Go-To recipes are:

  • Easy to prepare in less than 20 min
  • Minimal ingredients
  • Good protein to veggie ratio
  • Tastes delicious and are filling
  • Comforting

 

Spaghetti Bolognese

I make this recipe all the time and everyone who’s tried it says it’s soooo good (including my dad this weekend).  It’s filling, high in protein and veggies and the slow cooked meat sauce with white wine just hits the spot.

I’m a weirdo and like to top mine with parmesan, green onion and chili oil :)

 

INGREDIENTS:

  • 1lb of Grass Fed Ground Beef
  •  ½ lb of Ground Pork
  • 1 Yellow Onion 
  • 2-3 garlic cloves
  • 3 Carrots 
  • 3 Celery Sticks
  • ¼ cup of White Wine
  • 1 Can of Tomato Paste
  • ¼ cup chicken broth
  • Spaghetti or your choice of ‘noodle’
  • Salt 
  • Pepper

 

METHOD:

  1. Dice all veggies (onion, celery, and carrots) and mince the garlic
  2. In a heavy bottom dutch oven pot over  medium heat, add garlic with olive oil and once fragrant- add the onions and cook until it begins to turn translucent 
  3. Add the celery and carrots and continue to cook about 6 minutes until veggies are covered with oil and soften a bit
  4. Crumble in ground beef and pork and cook the meat until no longer pink
  5. Once the beef and pork have browned add in ¼ cup of white wine and stir until the wine evaporates 
  6. Next add in tomato paste and chicken stock
  7. Continue to stir  all of the contents and add salt and pepper to taste
  8. Lower to low heat, cover and cook for at least 90 minutes
  9. Cook your spaghetti before you’re ready to eat the bolognese
  10. Once everything is done, plate your pasta and top with delicious meaty sauce
  11. Garnish with parmesan cheese or green onions and chili oil : )

 

CLICK FOR RECIPE VIDEO


 

Chicken Fried Rice

 

This is a classic weeknight dinner or lunch for me when I have left over rice and protein. Tastes like comfort food and is way healthier than the restaurant version because I can control the amount of sodium and the type of oil I use.  It’s a great way to enjoy protein (chicken) and veggies all in one. If I have 10 minutes to put something together- this is the recipe I always go for.

 

INGREDIENTS:

  • 3 Baby Bok Choy
  • Green Onion
  • 2 Eggs
  • 2 Cloves of Garlic
  • 1 Chicken Breast
  • 1 Cups of Leftover Rice
  • 1 tbsp Soy Sauce
  • Salt and pepper
  • (sake) to cook chicken breast if you are making fresh

OPTIONAL TOPPINGS:

  • Shichimi Togarashi (Red Pepper Mix
  • Chili Oi
  • Furikake (seaweed and sesame seed topping)

 

METHOD:

  1. Beat 2 eggs and set aside
  2. Dice bok choy and green onions and mince garlic 
  3. Season chicken breast with salt and pepper on both sides
  4. Pan-fry chicken on medium low heat until 80% cooked then add a splash of sake. This allows chicken to cook really juicy
  5. Cover pan with a piece of foil to allow more airflow and continue to cook over medium low to low heat
  6. Once chicken is cooked, cool and chop into small bite size pieces and set aside
  7. Coat the pan the chicken was cooked in with a tsp of olive oil and add in garlic
  8. Once garlic begins to slowly simmer add in chopped bok choy
  9. Cook the veggies until soft and add in chicken and rice
  10. Stir fry until all ingredients are mixed and make a hole in the middle to add the 2 eggs 
  11. Sprinkle in Soy Sauce and green onions. Leave some green onions for garnish.
  12. Allow the egg to mix with the rice and veggies while cooking on med to low heat
  13. Once egg is cooked thoroughly, remove from heat and serve on plate
  14. Option to top with Shichimi Togarashi, Chili Oil, Furikake and fresh green onion
  15. Enjoy!

 

WATCH ME MAKE IT


 

 

Wild Blueberry Smoothie Packs

 

I’ve been drinking this antioxidant rich protein smoothie on busy mornings and it’s been saving me!! The trick is to prepare all the ingredients into ziplock bags.

And keep them in the fridge until ready to blend. When I make them, all I have to do is add in protein powder, almond butter and almond milk and it’s ready in just 3 minutes. The best part is you can use any ingredients you have in your fridge to prepare these but this is exactly how I make mine to ensure I get enough greens, healthy fats and protein and not so much sugary fruit.

 

INGREDIENTS TO PACK:

  • Handful of spinach
  • ½ Cup Wild Blueberries
  • 3 Frozen Peaches
  • 1 Banana
  • ¼ Avocado 

INGREDIENTS TO ADD INTO BLENDER:

  • Almond Butter
  • Almond Milk
  • Protein Powder

 

METHOD:

  1. To save time, add all fruits and veggies to ziplock bags and store them in the freezer. ( i like to use my stasher bags... here's the link Put all the ingredients into a blender  ( I use vitamix pro ) , add a spoonful of almond butter, 1 cup of almond milk or milk of choice and a scoop of protein powder. 
  2. Blend, serve and enjoy

 


 

 

Curry Udon

 

Udon is my favorite type of noodle and I consider this my indulgent meal of the week! If you wanted to make a healthier version you can swap udon with soba noodles and add in all the veggies you have in the fridge like I did. It’s such a yummy staple for me!

 

Here’s the recipe and video I used for reference to make this Udon. I love all of her recipes!

 


 

Egg Salad

 

This is another go-to recipe of mine for busy mornings. I throw in 3 eggs into my egg maker (LINK TO EGG MAKER) shower, and get ready and by the time I’m out my eggs are ready to eat.

 

INGREDIENTS:


 

Crab Louie Egg Salad

 

If you make extra eggs you can use it in so many ways. I love to put it into my crab louie egg salad and this recipe is super versatile and you can throw in any veggies you have.

 

INGREDIENTS:

  • 2 soft-boiled eggs
  • Mixed greens
  • Crab meat or any protein you have
  • Sliced red onion (I use this madalon)
  • Sliced cucumber
  • Tomato
  • Goat cheese
  • Balsamic vinegar
  • Olive oil
  • Salt 
  • Juice of ¼ of lemon

 

METHOD: 

  1. Add all ingredients on your plate
  2. Drizzle with good quality olive oil and balsamic vinegar 
  3. Sprinkle in good quality salt and juice of lemon
  4. That’s it!! This is my go-to dressing recipe too

 

Spinach Artichoke Shrimp Kohlrabi ‘Pasta’

 

Hungryroot Recipe I Used...

This pasta alternative is one of the best I've had. It doesn’t make me miss regular pasta, it’s super satiating and has a great texture that I really enjoy.

 

INGREDIENTS:

METHOD:

  1. Heat 1 tbsp oil over med-high; pat shrimp dry + sauté with salt/pep 2-3 min til shrimp is pink, opaque + cooked through; set aside
  2. Heat 1 tbsp oil in skillet over med-high + cook kohlrabi with salt/pep 5 min, add 1 tbsp water + cook 1-2 min until noodles are tender; set aside

  3. Heat 1 tbsp oil in large skillet over med-high, sauté half the spinach + salt/pep 1-2 min until wilted; add rest of spinach + cook 1-2 min until all spinach is wilted

  4. Return all to pan + mix in 2-4 tbsp sauce, warm up 1 min


 

Chicken Pate Toast

 

I’ve been trying to be more conscious about eating Nose-to-Tail (read more here) and this pate is AMAZING and packed with nutrients. I got mine from our local farmers market but you can find pate in the fridge section of your grocery store or make it yourself.

 

INGREDIENTS:

  • 1/2 pound of well trimmed chicken liver
  • 1/2 small onion, thinly sliced
  • 1 small clove of garlic, peeled and smashed
  • 1 Bay leaf
  • 1/4 teaspoon Thyme
  • Salt
  • 2 teaspoons of cognac

Recipe for Reference

CHICKEN LIVER METHOD:

  1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
  2. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. 
  3. Serve chilled on toast with greens as a topping.

 

 

Teriyaki Steak Rolls

 

This meal tastes like a treat but it’s really just veggies rolled up in steak in a delicious easy homemade teriyaki sauce. You’ve got to try it!

 

INGREDIENTS:

  • Green Onion sliced long ways
  • Carrot sliced long ways
  • Green Beans stems chopped off
  • 3 tbsp soy sauce
  • 2 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp coconut sugar
  • Thinly sliced beef (you can find this in most asian super markets)

 

METHOD:

  1. Chop all veggies into long, thin slices so it’ll fit nicely in your beef rolls
  2. Mix soy sauce, sake, mirin and coconut sugar together and set aside
  3. Start assembling your beef rolls by getting a piece of beef, adding your veggies neatly in and rolling them like a taquito
  4. Once all rolls have been prepped heat your pan to medium high and add olive oil
  5. Now add all beef rolls and sear on each side
  6. Once all rolls have been browned add in your teriyaki sauce and lower heat to low
  7. Let the sauce reduce with the beef rolls in there occasionally turning them on different sides to avoid getting burned
  8. Once sauce has reduced, serve and enjoy

 

CLICK FOR RECIPE VIDEO


 

Need more inspo? Here’s what our members cooked last week!

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