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Freezer Meal Workshop

Category : Upcoming Events

Monday, June 16th ~ 7-8:30pm

Join us for a fun and productive Freezer Meal Workshop!

Open to the public…you do not need to be a client at XO Fitness to attend.

We’re offering 2 choices (scroll down for complete list of meals):

Get Your Grill On (for meat lovers)

Veggie Medley (for veggie lovers)

You go home with 6 or 10 freezer meals

6 meals for $59 or 10 meals for $79

PLUS leftover Wildtree products to repeat freezer recipes or use on your own.

You’ll also go home with side dish recipes to either accompany your freezer meals or use with other meals…

and the peace of mind of knowing that dinner is already DONE!

Get your Grill On Meals

Basic 6 meal include: 

Herb Grilled Chicken & Fire Roasted Veggies • Savory Grilled Tilapia

• Rodeo Blue Cheese Burgers w/Grilled Onion Strings • Herb Grilled Shrimp Skewers w/Angel Hair Pasta

• Hickory Grilled Rodeo Chicken • Grilled Asian Ginger Chicken Skewers

Full 10 meal includes these additional 4 recipes: 

Agave BBQ Country Ribs • Cheddar & Garlic Turkey Sliders

Rancher Grilled Steaks w/Blue Cheese Crowns • Asian Ginger Beef Tips w/Spicy Slaw

Veggie Medley Meals

Basic 6 meal include: 

Quinoa Stuffed Peppers • Vegetable Jambalaya• Zesty Citrus Shrimp/Fish Lettuce Wraps • Meat-less Loaf

• Cajun Shrimp/Mushroom & Red Pepper Fettuccine • Asian Ginger Plum Stir-Fry w/Cashews

Full 10 meal includes these additional 4 recipes: 

Quick & Easy Vegetable Soup • Hearty Lentil Spaghetti

Sautéed Veggie Quesadillas • Quinoa and Veggie One-Pot

More specific instructions will be given to those who register.

Please contact Amy Gajeski for more information or to register!

920-366-1916•Agajeski1@gmail.com•www.amygajeski.mywildtree.com

 

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Friday Foodie: Eggplant Palooza

Category : Healthy Eating

Our neighbor had a few extra eggplants that they had grown and I happily took them.  I thought I’d make one of my favorite

Eggplants arranged with Daisies

Small Eggplants

eggplant recipes, baba ghanouj (pronounced ga-new), but one of my clients always talks about how good his eggplant Parmesan is, so I made that instead.  The eggplant is baked instead of fried, but it is still breaded which admittedly reduces its diet-worthiness. (My recipe for grill-cooked baba ghanouj is at the bottom of this post).

Eggplant Parmesan  (Adapted from a Meatless Monday recipe)
-1 large eggplant or up to 3 smallish ones (which is what I had)
– 1 cup flour
-2 eggs
-1/2 cup milk
-2 cups italian bread crumbs (or more)
-2 cups of your favorite marinara type spaghetti or pizza sauce
-1/2 cup parmesan cheese
-1/2 cup mozzarella cheese (optional, omit for lower fat/calorie version)
 
Breaded and Baked Eggplant

Breaded and Baked Eggplant

My client Jim E. says the secret to his Eggplant Parmesan is to remove as much water from the eggplant as possible ahead of time.  He does this by slicing the eggplant into 1/4 inch thick discs, lightly salting them and placing them in a single layer between two kitchen towels for at least 30 minutes.  

Preheat your oven to 400′ and cooking spray two cookie sheets (or ‘grease’ with olive oil). 

Next, put the flour in a bowl and dredge each slice of eggplant until they are coated and set eggplant aside.   Add the Italian bread

crumbs to remaining flour (or dump out the flour, your choice).  Scramble the two eggs and milk together in a bowl.  Dunk a slice of eggplant into the milk and egg mixture and then dredge to coat in the bread crumbs.  Arrange breaded eggplant onto your prepared cookie sheets.  Repeat until all the eggplant is coated, or your hands

Completed Eggplant Parmasan

Eggplant Parmesan

get so disgusting that you decide to throw it all out and go out for dinner (only to remember you left the oven on ;-).

Put the eggplant in the oven for 10 minutes.  Pull it out, flip the eggplant slices and bake again for 10 minutes.  Remove the eggplant from the oven and TURN THE OVEN DOWN to 350′.

Next, put the browned eggplant into a greased 9×13 pan, layer in an overlapped fashion as needed to fit it all in.  Pour the two cups of marinara sauce on top and then sprinkle on the Parmesan cheese.  Cover with aluminum foil and bake for 15 minutes.

Remove your eggplant from the oven and remove the aluminum foil.  (You can add the mozzarella now if desired).   Put it back in the oven and bake uncovered about 10 – 15 minutes until the cheese looks bubbly or slightly browned.  We recommend serving with extra marinara sauce and a gorgeous salad.

Baba Ghanouj (A delicious eggplant dip)
-1 large eggplant
-2 cloves of garlic
-2 Tablespoon lemon juice or juice of 1/2 a fresh lemon
-1/2 teaspoon salt (or to taste)
-1/2 teaspoon ground cumin or coriander(optional)
-2 Tablespoons Tahini (optional, none for low fat, or up to 4T to taste)
-1 Tablespoon Olive oil (also optional for low fat version)
 

Roast the eggplant until mushy soft.  You can do this several ways and here is a link to a great photo series.  Method one: On the grill, prick the eggplant and wrap in aluminum foil and bake on low heat, rotating 1/4 turn every 8-10 minutes until very soft.  Method two: prick and wrap in aluminum foil as before but bake at 350′ in oven for 45-60 minutes until very soft (use a pan or cookie sheet to catch drips).  Method three: Slice eggplant in half and place face down in greased pan  and put under broiler for 15-30 minutes  until charred and very soft.  Method four: Prick eggplant and place on a couple paper towels or in bowl and microwave on high until it deflates 8-15 minutes depending on size (This last method loses that tasty smokey flavor, but it is the quickest.)

 When cool enough to handle, scoop out the soft insides and put into blender with any captured juices and all other ingredients.  Blend until smooth and enjoy with fresh vegetables or on a sandwich.  Try to avoid using every bread and cracker in the house to scoop it up or you’ll blow this otherwise healthy food!  Enjoy, -XO

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Friday Foodie: Crunchy Chickpeas Snack

Category : Healthy Eating

One of our clients suggested that we try this super simple savory snack.  Low in fat and high in fiber these are a nicely satisfying snack that ranks high in the nutrition world.

A bowl of crunchy chickpeas

Crunchy Chickpeas

 Each 1/4 cup of crunchy goodness has 120 calories comprised of 2g fat, 6g protein, 20g carbs (including 6g of fiber: that’s a whopping 24% of the recommended daily allowance of fiber).  Omit the salt and use chickpeas made from dry if you are concerned about your sodium intake.

Crunchy Chickpeas (makes 1 3/4 cups):
  • 2 cans (3 1/2 cups cooked) Chickpeas
  • A whimsical mixture of your favorite spices (see suggestions)
  • popcorn salt (for after cooking)
Method: Drain and rinse chickpeas, then pour onto a dish towel and pat dry.  Place into a largish bowl and sprinkle with spice mixture, then stir well.  Pour chickpeas onto a non-stick  jellyroll pan (cookie sheet with low sides) and pop in the oven at 400 degrees for 40 minutes.  Bake until mostly crunchy and allow to cool.  Use popcorn salt to adjust saltiness if needed.  Although not required by most recipes I reviewed, I would suggest refrigerating them if you aren’t going to eat them within a few days.
 
I successfully made these on our grill with both burners on their lowest setting so I wouldn’t heat up the house.  I used  a spatula to stir them every 5-10 minutes as the grill
Chickpeas being roasted on the grill instead of the oven.

A grill is your summer oven!

doesn’t cook quite as evenly as an oven.  (Some “extra crispy” chickpeas happened anyway.)
 
Spice suggestions for your signature super simple savory subtly spicy snack*:
  • 1/2 teaspoon of: cumin & 1/4 teaspoon of cayenne.
  • 1/2 teaspoon of each coriander and paprika (or smoked paprika)
  • 1 teaspoon curry, either hot or sweet
  • 1 teaspoon garam masala
  • 1/2 to 1 teaspoon of any premixed seasoning blend, ie: Nature’s seasoning, Pleasonings, Lawry’s etc…
  • Note: Do not use spice mixtures containing sugar as it will burn. 

*Now say “signature super simple savory subtly spicy snack” five times fast!   Enjoy -XO

Comments Off on Friday Foodie: Grilled Swai & Cauliflower

Friday Foodie: Grilled Swai & Cauliflower

Category : Healthy Eating

It’s time to pull out the grill when it’s over 90’F outside with 100% humidity(and the air Baking on the Grill instead of in the Ovenconditioner seems to be running non-stop just to keep the house below 80!). 

This week our Friday Foodie’s are Karin and her father Paul.  Karin for her cauliflower recipe recently posted here, and Paul for his seasoning recipe that he found for Spicy Grilled Fish.  His recipe calls for Red Snapper or Orange Roughy Fillets, but I found something in the Fish Freezer called Swai.  So I bought it, brought it home, and then looked up online what the heck it was and how to cook it.

According to Wikipedia, Swai is actually an omnivorous freshwater fish found in Thailand’s  Swai FilletsMekong River.  It is really an “Iridescent Shark Catfish” but apparently due to international concerns regarding shark products, it was renamed Swai.  That said, Swai is a mild white fish that has a soft texture and could easily be blackened like Catfish.  I used Paul’s seasoning blend sparingly (although I love it hot!

Paul’s Spicy Fish Seasoning Blend:

2t Paprika
1t salt
1t onion powder
1t garlic powder
1/4-1/2 t cayenne powderAluminum Foil used for Grilling fish
1/8-1/4 t white pepper
1/4 t each of dried oregano, basil & thyme.
 
Method:  Defrost and pat excess water off of fish fillets.  Rub the fillets with olive oil and then sprinkle both sides with the seasoning blend.  (Go light for those who don’t like it hot!)  Spray the Grill with cooking spray BEFORE lighting it.  Grill fillets, covered, for 3-4 minutes per side or until fish flakes with a fork.
 

Now, that’s what I was told to do.  What I actually did was make an aluminum foil packet and Swai cooked on grill in foil packetcooked it in that instead.  Because the kids are highly spice sensitive, I actually used very little of the seasoning blend and dotted the fillets with butter.  The result was almost too tender.  I think I’ll blacken the Swai next time I grill it and place it directly on the grill.  -Ryan.