Recipes

Stick's to Your Ribs...Arugula Salad

Posted on October 21, 2015 by Tamara Donofrio | 0 Comments

6 tablespoons extra-virgin olive oil and a bit more to grill the steak

1.5  lbs of rib-eye steak about an inch thick

4 cups of baby arugula

2 medium sized roasted red peppers (see instructions)

3 tablespoons of Baker and Olive Sicilian Lemon White balsamic vinegar

8oz of parmesean cheese (Reggiano) peeled off the block with a vegetable peeler

Kosher salt and Pepper to taste

Brush steak with olive oil and sprinkle generously with salt and pepper.  Heat bbq grill to high heat and sear each side of steak for 3 minutes to give it a crusty char.  Next, lower heat of bbq and cook steak on each side for 5 minutes.  Remove steak and allow to rest for 10 minutes or so.

While the steak is grilling, put arugula in a large bowl, cut or tear roasted red peppers into strips and put into the arugula. Peel the parmesean into strips on top of the salad.

Make the dressing:  Mix 3 tablespoons of Baker and Olive Sicilian Lemon White balsamic and whisk in w olive oil slowly until the mix is emulsified.

Slice steak into bite sized slices and place on top of the salad.  Toss with dressing add salt and pepper to taste.

GO! Enjoy this absolutely delicious explosion of flavor.

Roasted Red Peppers:

Pre-heat oven to 500 degrees.  Cut Red Peppers in half. Place halved red peppers on a piece of foil or parchment paper skin side up in the oven.  Roast the peppers until all of the skin is blackened.  Rotating the pan as needed. (about 25 minutes).  After you remove the peppers from the oven place them in a brown paper bag until they cool down enough to handle.  Remove skin, seeds, stem etc. and they are ready to go.

Cholula Beet Salad

Posted on October 14, 2015 by Tamara Donofrio | 0 Comments

Cholula Beet Salad

2 small precook beets diced (buy these pre/packaged at Whole Foods)
6 cherry tomatoes cut on half
1 avocado diced
1/4 cup goat cheese
2 tbsp Baker & Olive Cranberry Apple Balsamic
2 tbsp Cholula
Sea salt
Whisk balsamic and Cholula together. Combine all other ingredients in a bowl and toss with sea salt.
Eat it!!!

 

Crab and Shrimp Salad

Posted on October 07, 2015 by Tamara Donofrio | 0 Comments

Crab and Shrimp Salad:

It's not magic! It's just fresh and good!

1 large head of butter lettuce, leaves torn into bite sized pieces

1 cup of cherry tomatoes cut in half

1/4-1/2 lb of lump crab meat (get crab and shrimp at Seaside seafood counter!)

1/2lb peeled and deveined large cooked shrimp

1 large hass avocado cut into chunks

2 hard boiled eggs, quartered

Toss it all in a bowl and use your favorite dressing or mine.  Sit down and enjoy the crab out of this goodness!

Grapefruit Vinaigrette:

Makes about 1 cup of dressing 

1/4 cup of Baker and Olive Grapefruit Balsamic Vinegar

3/4 cup of extra virgin olive oil

Salt/Pepper

Agave or organic honey if you need it to be a little sweetened.

Whisk all of your ingredients together until the mixture is emulsified.  If you have a small jar to place it in you can shake it until the mixture is emulsified and store the unused dressing in the refrigerator.

 

 

 

Avocado Heirloom Mashup!

Posted on September 30, 2015 by Tamara Donofrio | 0 Comments

FitChick crazy easy after workout re-fuel

1 firm but ripe avocado
1 medium or 4 small heirloom tomatoes
Shitload of Cholula
Salt and pepper

Mash it up! It doesn't have to be pretty like you...just eat it!

Enjoy!

Pasta Fitchick Style

Posted on September 23, 2015 by Tamara Donofrio | 0 Comments

 

This is amazing!
1/2 package of Gluten free spaghetti - boiled per package instructions (Delallo is the best).
1 bunch of asparagus. Washed with ends cut.
1 small container of kalamata olives pitted.
1/4 cup shaved Parmesan cheese.
4 basil leaves chopped.
2 tbsp olive oil.
Himalayan sea salt.

Grilled asparagus:
Preheat grill to high heat.
Fold a large piece of foil in half turning all sides up. This will keep asparagus from sliding off.
Lay asparagus in a single layer into foil.
Drizzle with remaining olive oil.
Sprinkle generously with salt.
Grill approx 4 minutes - turning halfway thru. Asparagus should be firm and bright green.
Chop into 2-3 inch pieces.
Pasta:
Drain boiled pasta and drizzle with 1 tbsp of olive oil. Gluten free pasta is very delicate. This will keep it from sticking together.

Toss all ingredients in a large bowl and eat it!!!!

Options:
Add grilled chicken: http://bit.ly/1Pr0My0
Add grilled shrimp:   http://bit.ly/1KuekYk

FIT CHICK HEALTHY DESSERT

Posted on September 16, 2015 by Tamara Donofrio | 0 Comments

You asked for it! Healthy dessert!


Fall fruit crumble - this one is made with plums!

Preheat oven to 400 degrees

Filling:
6 ripe plums sliced thin
1 tbsp orange juice
1 tbsp of maple sugar (Combs organic is redonkulous) sub with brown sugar.

Crumble topping:
1 cup of gluten free oats
1/2 cup of walnuts - finely chopped. Sub with almonds.
2 tbsps maple sugar (see above)
1 tbsp of flour
1/4 cup unsalted butter melted
1/4 cup olive oil
Combine all filling ingredients in a mixing bowl.
Spread into pie pan so the mixture covers the bottom of the pan.
Combine all crumble topping ingredients.
Layer over filling evenly.
Bake for 25-30 minutes or until the sides become bubbly and the topping is golden brown.
Serve warm.

Voila!

CAPRESE FIT CHICK STYLE

Posted on September 09, 2015 by Tamara Donofrio | 0 Comments

 

Straight from the FitChick garden. Yes we grew these gorgeous little tomato gems and basil leaves. Now if only we could "grow" burrata cheese!


Throw all 3 on a plate with Baker & Olive Eureka Lemon Olive Oil and sea salt.

Share with people you love!