Tag Archives: Garlic

Homemade Pesto

Homemade pesto is 1,000 times better than the store bought stuff. Check out the MealFit recipe for homemade Pesto below. Every one loved this at MealFit ready, and it is best Pesto you will ever eat. Now you can make it at home for your family! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste.You may add cheese and peppers to the top for garnishment, like the one below.

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Pesto

  • ¾ c. FRESH Basil
  • 3 tbsp of Pine Nuts
  • 1 Garlic Clove
  • ¾ tsp Lemon juice
  • ¼ tsp salt
  • 3 tbsp Olive Oil

Instructions

  • Combine all ingredients except the olive oil in a food processor
  • When combined, slowly add in Olive Oil.
  • Enjoy!

Please let us know how much you love this pesto by commenting below and share the pictures of your dishes with us on social media… be sure to tag us #mealfit and @mealfit

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Homemade

 

 

 

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How To Make Zucchini Noodles.

Today we are going to make Zucchini Noodles.

Our family loves these and all of the people that do MealFit READY love it as well. These days the hot thing seems to be “Low Carb” in the Fitness Community. There have been countless articles talking about the weight loss benefits of Low Carb over a Low Fat Diet.

From a health standpoint the Zucchini noodles are better because a traditional serving of Noodles ranks on the glycemic scale of 58/100.
Where Zucchini Noodles on the other hand have a ranking of 15/100.

This is a case where the lower the score is better.

To make this dish you are going to need a few tools
Benriner Turning Slicer (this is a must for all kitchens)
Good Knife
Large Frying Pan

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Slice the ends off he zucchini and cut in half

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Place in the Benriner with the medium blade inserted and make your noodles.

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Do the same for the onions.

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Heat oil in a skillet over medium heat.

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Add onions and cook for 3-4 minutes, or until translucent and tender.

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Add Tomatoes and olives and get hot, 2 min.

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Stir in zucchini and garlic salt and continue to cook for 4-5 minutes.

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Remove from heat and serve with your favorite Main Course.

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• 2 tablespoons olive oil
• 2 yellow onions, spiraled
• 4 small zucchini, spiraled
• 1 can of Diced Tomatoes
• 1 small Can of Olives
• 1 tsp Garlic Salt

Zucchini Noodles
• Slice the ends off he zucchini and cut in half
• Place in the Benriner with the medium blade inserted and make your noodles.
• Do the same for the onions.
• Heat oil in a skillet over medium heat.
• Add onions and cook for 3-4 minutes, or until translucent and tender.
• Add Tomatoes and olives and get hot, 2 min.
• Stir in zucchini and garlic salt and continue to cook for 4-5 minutes.
• Remove from heat and serve with your favorite Main Course.

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QUESTION: What type of noodle alternative do you like?
(Tell me your answer in the comments below)

Lockert Roasted Veggies

 

This is by far the most popular dish I make. There is someone that requests this every week. It has all the veggies our family loves. This idea came from a friend of mine, Jake Lockert.

It has morphed over the years and this is the combination we feel like is the best. You can use any combo of veggies you want.

You will need:

8 Slices of Bacon
3 Sweet Potatoes
2 Beets
1 lb of Broccoli Florets
2 Squash
2 Zucchini
1 Tbsp of Garlic Salt
1 Tbsp Garlic and Sriracha Seasoning
1 tsp of Salt
1½ tsp Pepper
¼ cup of Olive Oil

Begin by pre-heating your oven to 450º.
Cover a sheet pan with aluminum foil and place half of the bacon on the foil so that you cover as much of the pan as possible. Then, put this in the oven for about 7-8 minutes while you cut up the veggies.
bacon

Chop up the sweet potatoes, beets, broccoli, squash, or any other vegetables you prefer
cut up veggies

Place all cut veggies into a bowl
mix

Season liberally with garlic salt, Garlic Sriracha, salt, and pepper.
season

Cover the bowl with a lid and shake to mix
lid

Pour olive oil onto the veggies while they are still in the bowl
oil

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Now pour the veggies on top of the half-cooked bacon
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add veggies

Place the other half of bacon on top of the veggies in rows
top bacon raw

Bake at 450º for 20-25 min or until the top layer of bacon is crisp
top bacon

Ingredients

8 Slices of Bacon
3 Sweet Potatoes
2 Beets
1 lb of Broccoli Florets
2 Squash
2 Zucchini
1 Tbsp of Garlic Salt
1 Tbsp Garlic and Sriracha Seasoning
1 tsp of Salt
1½ tsp Pepper
¼ cup of Olive Oil

Directions

Preheat oven to 450º
Cover a sheet pan with aluminum foil
Place half of the bacon on the aluminum foil so that you cover as much of the pan as possible
Put in oven while you cut up veggies – about 7-8 minutes
Cut up all the veggies and place in a bowl
Season liberally with garlic salt, Garlic Sriracha, salt, and pepper
Place lid on bowl and shake to mix together
Pour olive oil on the veggies
Place all the veggies on top of the ½ cooked bacon
Place the other half of the bacon on top of the veggies in rows
Bake at 450º for 20-25 min or until the top layer of bacon is crisp

We hope you and your family enjoy this dish as much as we do! Comment below to let us know!

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Paleo Sweet & Sticky BBQ Chicken with Garlic Mashed Cauliflower

This Paleo Sweet and Sticky BBQ Chicken Recipe is juicy chicken smothered in sweet BBQ sauce and sticky maple syrup for a finger licking meal.

Garlic Mashed Cauliflower, on the other hand, is creamy and comforting, but low in both carbs and calories. Easy and healthy. One of the easiest cauliflower dishes to prepare.

We did a video for both. This is more of a sweet BBQ taste than a smokey. This was the other MealFit Ready dish of this week.

Prep Time: 15 min

Serves: 6

Ingredients
• 4 oz. tomato paste
• 1 tbsp. olive oil
• 2 tsp. chopped garlic
• ⅛ tsp. cumin
• ½ tsp. chili powder
• ½ tsp. ground mustard
• ⅓ c. 100% juice pineapple concentrate
• ⅓ c. pure maple syrup
• ¼ c. apple cider vinegar
• 1 tsp. salt
• 12 chicken legs or skinless boneless thighs

Side:
• 1 medium cauliflower
• 4 oz. cream cheese
• 3 tbsp. butter
• 2 tsp. garlic salt
• 1 tsp. Italian seasoning (optional)

Instructions
• Preheat oven to 325 degrees.
• Heat the olive oil on medium heat in a saucepan. Add the garlic, cumin, chili powder, and ground mustard to the oil and sauté for 30 seconds.
• Add the pineapple concentrate, maple syrup, apple cider vinegar, tomato paste, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and let the sauce cook for 5 minutes. Remove from heat.
• Place the chicken in a 9×13 baking dish. Pour the sauce over the chicken, making sure all surfaces are coated. Bake on the center rack of preheated oven for 90-105 minutes, or until chicken is very tender.

Side:
• Bring a pot of water to a boil.
• Cut the cauliflower into small florets and add to the boiling water for 10 minutes or until it’s soft when you poke with a fork.
• Drain the cauliflower and place back in the pot for 2-3 minutes. I used a food processor to blend up the cauliflower, cream cheese, butter, garlic and seasoning until it was smooth and creamy.
• Stir and top with shredded cheese before serving.

Shoot me an email or comment if you have some questions.

Paleo Sweet & Sticky BBQ Chicken Video:

Garlic Mashed Cauliflower Video:

Not Cup Cakes…..Meatcakes

These are not the Cup Cakes your mom made for your sisters birthday party. These are grown man Meatcakes.
Super easy recipe. Real Good for making a batch on the weekend and snacking on throughout the week or eating 3-4 or 7 as a meal.

Ingredients
• 1 lb. ground beef
• 7 slices bacon, thickly chopped
• 2 red peppers, diced
• 2 medium sweet potatoes, shredded
• 2 tsp. freshly ground black pepper
• 2 tsp Salt
• 3 tsp. garlic
• 3 tbsp. coconut oil
• ½ c. almond flour

Instructions
• Pre-heat oven to 400
• Spread 2 tbsp. coconut oil in muffin tin.
• Cook bacon in pan in remainder of coconut oil.
• While the bacon cooks, shred sweet potatoes in large bowl (use a food Processor). Add red pepper, cooked bacon, raw meat, coconut flour, Garlic, and spices. Mash around with your hands until everything is combined evenly.
• Grab a small handful of the mixture and place in each muffin cutout. Bake for about 25-30 minutes
• Let cool a bit and enjoy