Burger Pizza

Burger Pizza

adapted from Clean Eating Magazine

Ingredients:

8 oz lean ground beef (I use grass fed from Wallace Farms)

1 small onion, chopped

1/2 tsp Italian seasoning

sea salt and fresh ground black pepper, to taste

14 1/2 no salt added diced tomatoes, drained (can use fresh tomatoes as well)

3 T Dijon mustard or regular

1 C low fat ricotta cheese

1 C 2% mozzarella cheese

1 1/2 C baby arugula or baby spinach

1 whole wheat crust (I used whole wheat dough from Trader Joes)

follow directions on dough bag

mushroom slices (optional but as always I pile on the veggies where I can)

Instructions:

Preheat oven to 450F. Preheat a nonstick skillet on medium-high heat. Add beef, onion, Italian seasoning, salt and pepper and cook for about 5 minutes, breaking up beef with a spoon or spatula until no longer pink, Stir in tomatoes and Dijon mustard. Set aside. Place crust on a pizza pan and spread ricotta cheese over top. Top with beef mixture, spinach and top with mozzarella. Bake for 10 minutes or until cheese melts and dough is cooked. Remove from oven and let rest for 1 minute before slicing.

Enjoy!
Until next time…

look good, feel good, do good

Black Bean Patties

Black Bean Patties

a good recipe for meatless Mondays

Ingredients:
2 c black beans, canned or cooked, rinsed and drained
1 small onion, peeled and coarsely chopped
2 cloves fresh garlic
1 carrot, chopped fine or grated
1/2 c oats
1/4 c nut butter (almond, peanut)
1/4 c raw sunflower seeds
3 T flaxseeds
dash Worcestershire sauce
2 T olive oil
2 egg whites
pinch red pepper flakes
1/2 chopped celery leaves (I did not add since I didn’t have any on hand, instead I added a dash of celery salt)
1 tsp paprika
1tsp curry powder
1 tsp sea salt
1 T fresh thyme or 1/2 T dried
Instructions:
Preheat oven to 375F. Line a large cookie sheet with parchment paper or grease. Place all ingredients in large food processor. Process mixture until it become uniform. You may have to do in bathces if you have a small food processor.
I added about 1/4c more oats as I though it was a bit runny, however it will probably seem a little runny, this is ok.
You should be able to scoop about 1/4 c patties onto cookie sheet without them runny too much.
Bake for about 20 minutes. Serve on whole wheat buns or bunless with all you burger fixins.

Sara B News: Look Better Naked Challenge meeting, 7pm at Crossfit Epic (Iowa City) tonight. Contact me for details! Learn about the 24 Day Challenge and how you can lose weight, have more energy and feel more positive about your health.


Until next time…
look good, feel good, do good
https://davissportsnutrition.com/

An Iowa City filled weekend…

This past weekend was the big ISU vs Iowa football game. Although, the game might not have been a hit, the weekend was!
Lots of good times and good food with friends and family.
Highlights:

Friday J and I had Aunt Barb and Uncle Tom and Kelli and Mike over for dinner.

The Menu:
Appetizer: Bruschetta (recipe from crossfitter Katie)

Here’s the bruschetta recipe (makes 12 pieces):
Ingredients
• 1/2 loaf whole-grain French, ciabatta or other thin loaf bread
• 3 Tbsp / 45 ml extra virgin olive oil, divided
• 1 cup / 240 ml fresh tomatoes, chopped
• 3 cloves garlic, passed through a garlic press
• 1 tsp / 5 ml sea salt
• 1 tsp / 5 ml freshly ground black pepper
• 1 handful fresh arugula leaves, finely chopped
• 1 handful fresh basil leaves, finely chopped
• 2 Tbsp / 30 ml best quality balsamic vinegar
• 2 fresh avocados
• Juice of 1/2 fresh lemon
Preparation
1.Preheat oven to 375º F / 190 ºC. Line a baking sheet with parchment paper.
2.Slice bread into thin, 1/2-inch slices on the diagonal. Arrange slices on baking sheet. Don’t overlap. Use another baking sheet if necessary.
3.Use a baking brush to lightly coat each piece of bread with olive oil. Bake for several minutes or until lightly toasted. Remove from oven. Set aside.
4.In a medium-sized oven-safe mixing bowl combine tomato, remaining olive oil, garlic, salt and pepper. Place in hot oven and bake for 10 minutes or until tomatoes are soft. Remove from heat.
5.Transfer cooked tomatoes to new mixing bowl. Add chopped arugula, basil and balsamic vinegar. Mix gently to combine. Set aside.
6.Peel avocados. Cut in half and remove pits. Dice avocado and toss with lemon juice.
7.Top each piece of bread with tomato mixture. Top with avocado. Serve.
***Katie mentioned she couldn’t’t find arugula by itself, so instead found a salad mix that had spinach and arugula together and used that. You could use spinach by itself, too.

Entree: Swiss and sauteed mushroom burgers (mushrooms were sauteed in olive oil)
and Uncle Jim’s home grown squash

Dessert: Birthday cake for Kelli!

it’s suppose to be red frosting and not pink…obviously I do not have a career as a cake decorator

and of course, Aunt Barb’s scotcheroos


Saturday morning we woke up ready to cheer on our Cyclones!


I prepared a meat and veggie egg dish and homemade banana bread for breakfast.


then it was off to tailgate

Sunday started with a trip to my favorite Iowa City breakfast spot…
the sign says it all

The banana bread french toast is AMAZING!
J couldn’t even wait for me to take a picture before digging in 🙂

Then it was off to Wilson’s Apple Orchard to pick us some Honey Crisp Apples!
over the river and through the woods…
Mike had his technique for crossing the raging river
and J had his

We had to pull out all the apple picking techniques to get the best apples
What a great weekend!
Until next time…
look good, feel good, do good

Salsa Burgers

The grilling season is coming to an end…

but before we get all sad and sentimental as we think back on our summer…

roll out that grill and fire it up just one one time for these yummy burgers.
Salsa Burgers

adapted from Clean Eating Magazine

Ingredients:

1 lb lean grass fed beef

1 lb ground turkey breast

2/3 c fresh salsa or pico de gallo, drain

1/2 tsp sea salt

1/4 tsp fresh ground pepper

for guacamole:

1 small avocado, peeled, pitted, and roughly chopped

1/4 red bell pepper, finely chopped

1 T cilantro, chopped

1 tsp lime juice

1/4 tsp garlic powder

salt and pepper

optional: Greek yogurt spread on each bun (kinda like sour cream)

Instructions:

Combine beef, salsa, salt, and pepper. Shape into 1/2 inch thick patties (don;t work them too much as they will get tougher).

Grill away.

In the meantime, prepare guac by smashing avocado and combining the above ingredients. Another simple way to make guac is to just combine the avocado with salsa and a squirt of lime juice.

Enjoy!

Be sure to pick up the September issue of Iowa’s Momentum Magazine for Endurance Athletes and check out my article “Essential Nutrients for the Endurance Athlete.”

Until next time…

look good, feel good, do good

How to "lean up" your next hamburger


source of graph: Department of Agriculture
Click on picture to get a larger view

I thought this pamphlet from the Iowa Beef Industry Council was worth sharing.
Look at the difference blotting and rinsing your meat can make! It reduced the calories by 100 in 80% lean beef.
Of course, I always recommend buying no less than 93% lean, but you can still try these techniques.

Another great way to reduce the calories and saturated fat is to combine 1lb beef with 1lb ground turkey breast and then make your patties.

Until next time…
look good, feel good, do good
https://davissportsnutrition.com/