July 26, 2014

Grappler Gourmet

My wanderings through the interweb wormhole usually result in a bunch of wasted time that should have been dedicated to training, but every now and then I stumble across a good find and Grappler Gourmet is one such example.  A east coast blue belt with a top rate culinary background offering recipes, interviews, reviews, and in general some very positive and healthy tips and news. Very worthy of checking out and following...


Check out this recipe from May:
Do you like breakfast sausage, eggs and hash browns? I sure as hell do. But after training I don’t always want to cook after training but want something more than just a shake. Ever have that feeling? Of course you have. Yet we need to recover what we lost from that grueling training session. What better way than with an all-in-one breakfast casserole packed with lean turkey meat, sweet potato hash and eggs? You get a fantastic amount of protein with a good ratio of carbs from this simple and easy dish. The best part is that is can be prepare in advance, portioned and refrigerated or frozen. Then a simple reheat after training and you are good to go! We put so much time and effort into training; let that enthusiasm carry over into what you are eating, crush this casserole, not your training partners.

Post “Roll Supreme” Omelet Casserole

Seemed apropos... thanks BJJ Brick!  
Makes 6-8 portions
Ingredients
1 Sweet potato, peeled
1 Onion, small diced
1 lb Ground lean turkey meat
1 tsp Ground sage
½ cup Fresh spinach
2 Tbsp Ketchup
¾ cup Cheddar cheese, shredded
8 Eggs
½ cup Milk
Salt
Freshly ground black pepper
3-4 Dashes of your favorite hot sauce
1 tsp Garlic powder
1 medium-large casserole dish

Preparation
  1. First thing you need to do is preheat the oven to 375 degrees F.
  2. While the oven is heating, place a large non-stick pan over medium-high heat and add a drizzle of oil.
  3. Toss in your onions, sprinkle with a little salt and pepper and sweat them down for 2-3 minutes until they become translucent and aromatic.
  4. Once your onions are like you after class, sweated down and smelly, turn the heat up to high and add in ground turkey meat, sage, and season again with a little salt and freshly ground black pepper. Using a wooden spoon break up the turkey meat as best as you can while getting a good sear on it. Cook for about 5 minutes until you have developed nice color on the turkey meat. Don’t worry about cooking it all the way through, it will finish in the oven. 
Click here to read the entire post!  

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