All Posts Tagged ‘post workout

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Potatoes with Kale and Bacon

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POTATOES. KALE. BACON. These are few of my favorite things, especially all served together. I’ve stayed away from white and red potatoes for years but have recently had some fun reintroducing them into my diet after the big Whole30 announcement saying they are now approved.

In regard to the bacon, please don’t make this dish unless you are using sugar free, nitrate free bacon. My conscience can’t let me get away without saying that in this post. Clean bacon can be difficult to find, so do your homework. Find a good butcher and quiz him on how he makes his bacon. If you can’t find it locally, check out US Wellness Meats.

This dish, paired with a few eggs, works well as a pre/post workout meal or a hearty breakfast.

Ingredients

3 cups potatoes, chopped into 1 inch pieces

3 strips of sugar free and nitrate free bacon

1 bunch of kale, washed and chopped, stems removed

Directions

1) Heat a large skillet over medium heat. Cut the bacon into 1 inch pieces and fry in the pan until cooked through. Remove with a slotted spoon and set aside, to be added back in later.

2) Remove some of bacon grease from the pan, but leave about 1-2 tbsp in the pan.

3) Add the chopped potatoes to the pan and fry in the bacon grease. Turn the heat down and a little and fry until the potatoes are almost completely cooked through.

4) Turn up the heat again and add in the chopped kale. Give it a good stir and add in the cooked bacon pieces. Fry until the kale becomes slightly crispy in the pan and the potatoes are cooked through.

Serve up and dig in!

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Lemon Pepper Spaghetti Squash with Scallops and Kale

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I absolutely love scallops! They are a quick and easy source of protein and completely versatile when it comes to flavour. This is one of my favourite lunches to eat post workout.

Ingredients

1 spaghetti squash, cooked and threaded into ‘noodles’

8-10 scallops, ocean wise

1 bunch of kale, washed and chopped, stems removed

1 red bell pepper, chopped

1/8 cup of Tessemae’s Lemon Pepper sauce, approximately

Directions

1) Heat a large sauce pan over medium heat.

2) Pour into the pan about half of the Tessemae’s Lemon Pepper sauce

3) Place your scallops in the pan, leaving lots of wiggle room between them. Leave them to cook for 3-5 minutes.

4) Flip over your scallops and allow them to cook for another few minutes.

5) Add your red pepper and stir to combine with the scallops. Let cook for a minute.

6) Add your kale and the rest of your Tessemae’s sauce. Mix everything and fry until kale is softened and scallops are completely cooked through.

7) Remove from pan and serve over spaghetti squash noodles. Enjoy!