MMB – Greens Recipe Contest – Winner & Recipes!

Hi Everyone,

I hope you had an awesome weekend and are finding ways to move and groove out there! Excellent effort by everyone who attended classes this past week!  Those of you who are coming to classes on a regular basis are really starting to shine out there with your increased strength, stamina, balance, and endurance!  As a trainer, it’s so exciting to watch you guys progress and grow in your health and fitness journey!  Keep up the great work and know that the best is yet to come!

Announcements and Reminders:

  1.  Cardio Core is Tomorrow night at Jen’s Studio!  Please text me if you’d like to sign up for class tomorrow night!
  2. March Greens Contest is ending this Saturday, March 31st!  Bring your logs filled out with all of your servings of greens and let’s find out who the biggest greenie is!  The winner receives a class card!
  3. Running Boot Camp has been moved to Sunday, April 15th at 7am instead of Sunday, April 8th.  Please make note of this change.

 

Greens Recipe Contest Results:

 The Greens Recipe Contest was held after the 2nd boot camp on Saturday, where boot campers brought greens inspired dishes from home to be judged.  All of the dishes were delicious and all worthy of praise!  Christi Stevenson’s Fennel Soup with Spinach and Spicy Sausage was the winner! 

Thank you to everyone who participated in the greens recipe contest and put effort into bringing delicious dishes!  It was a fun way to have some fitness fellowship together and enjoy some yummy food!

 

Here are some photos of the dishes that were brought:

Christi Stevenson’s Fennel Soup with Spinach and Spicy Sausage – top left (Winner of the contest and $25 gift card to Trader Joe’s!)

Kathleen Jacobs’ Garlic-Roasted Green Beans with Shallots and Almonds – top right

Jen Allan’s spring mix with roasted beets and carrots – middle left

Erin Campbell’s Spicy Green Hummus – middle right

Heather Thompson’s zucchini fritters – bottom left

The recipes from the contest can be found below so please print them and experiment with your greens!

 

 

Recipes from Contest:

Fennel Soup with Spinach and Spicy Sausage

 
 

Ingredients

  • 1 pound spicy ground pork sausage
  • 1 tablespoon extra-virgin olive oil or clarified butter
  • 1 medium onion coarsely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bulb fennel trimmed, cored, and coarsely chopped
  • 4 cups cauliflower florets about 1 head of cauliflower or 3 cups cauliflower rice
  • 3 stalks celery coarsely chopped
  • 5 cups chicken stock
  • 1/2 teaspoon paprika
  • 5 ounces fresh (or frozen) baby spinach leaves

Instructions

  1. Brown the spicy sausage over medium heat in a large heavy pot, stirring/flipping occasionally until cooked through. Use a slotted spoon to transfer the sausage to a plate lined with paper towels to absorb some of the fat. Drain any of the remaining sausage fat from the skillet.

  2. Heat the olive oil in the same pot of medium heat. Add the onion and cook, stirring occasionally, for 8-10 minutes. Add the garlic, salt, and black pepper, continuing cooking another minute, then add the celery, fennel, and cauliflower florets. Let the vegetables continue to sweat, stirring occasionally, another 6-7 minutes. Stir a little bit of the chicken stock into the vegetables, scraping up any browned bits from the bottom of the pan. Add the rest of the chicken stock, bring to a bowl, then reduce the heat to a simmer and cook for 15 minutes.

  3. Let the soup cool briefly, add the paprika, then carefully transfer the soup to a high-speed blender in batches and blend until fully smooth.

     

    4. To serve from a single pot, add the soup back to the original pot and stir in the spinach and cooked spicy sausage. To serve individual bowls, place a handful of spinach leaves at the bottom of each bowl, ladle two scoops of soup on top, and decorate with a scattering of the pork sausage.

     

    Garlic Roasted Green Beans with Shallots and Almonds – from Genius Kitchen

     Direction
    1. Preheat oven to 450°F (If you’re cooking other things you can use a slightly lower temperature, just increase the time a little.).
    2. Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
    3. Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
    4. While beans cook, toss together chopped parsley, chopped almonds and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.
  4.  

    Spicy Green Hummus Recipe

    Author Notes: Spicy Green Hummus: Easy & healthy recipe adds a little kick to the classic! With chick peas, tahini, jalapeno, lemon, olive oil, garlic, & herbs.Holly

    Serves 10

    • 1/4 cup tahini
    • 1/4 cup fresh lemon juice
    • 2 tablespoons olive oil, plus more for serving
    • 1/4 cup rough chopped fresh parsley
    • 1/4 cup rough chopped fresh cilantro
    • 2 jalapeno peppers, seeds & stems removed, chopped
    • 2 large garlic cloves, minced
    • 15 ounces can of chickpeas, drained & rinsed
    • 1/2 teaspoon salt, more to taste
    • 2 green onions, chopped (optional for garnish)
    1. Add the tahini and lemon juice to food processor and process for about 1 minute. Use a plastic spatula to scrape down the sides of the bowl if needed.
    2. Add olive oil, parsley, cilantro, jalapenos, onion, garlic and salt. Process for about 1 minute, scraping down the bowl as necessary.
    3. Add the chickpeas and process until the hummus has a thick and smooth texture… normally 1 or 2 minutes. Scrape down the bowl a few times while processing.
    4. If hummus is too thick, run the food processor while slowly adding 1 to 2 tablespoons water, until it reaches the desired consistency.
    5. Transfer the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs and green onions.
    6. Store hummus in an airtight container and refrigerate for up to one week.

     

    Baked Zucchini Fritters {Gluten-Free, Keto, Clean Eating}

    These baked zucchini fritters are a tasty, easy way to eat your veggies and compliment the tangy goat cheese so well.

     

    • 1 large zucchini shredded (about 2 cups; no need to peel the zucchini; just cut the ends off and shred with a box grater)
    • 3 oz soft goat cheese
    • 1 egg
    • 1 tsp Real Salt
    • 1/2 tsp onion powder
    • 1/4 tsp garlic powder
    • 1/4 tsp black pepper

    Instructions

    1. Preheat the oven to 400 degrees F.

    2. Combine the zucchini and Real Salt together and set aside.

    3. Beat the egg and goat cheese together until smooth.

    4. Add the garlic powder, onion powder, and pepper to the egg and cheese mixture and mix well.

    5. Remove all the excess water from the zucchini (place the zucchini in a thin dish towel or kitchen towel and squeeze out the water).

    6. Add zucchini to the egg and cheese mixture and combine well.

    7. Spoon out 8 equal size amounts of the mixture onto a baking sheet covered with parchment paper or Silpat.

    8. Bake for 20 minutes, remove from the oven, and flip the fritters over.

    9. Bake for another 10-15 minutes.