Pesto Chicken Pizza

This is a tasty chicken pesto pizza to eat following a workout.

• 6 oz boneless skinless chicken breast
• ¼ tsp salt
• 1/8 tsp pepper
• Olive oil cooking spray
• Whole wheat tortilla
• 3 tbsp pesto
• ¼ cup small broccoli florets
• ¼ cup sundried tomato, thin sliced
• ½ cup asparagus, cut into ½ inch pieces
• ½ cup aged white cheddar

Season chicken with salt and pepper and then sauté the chicken breasts following the instructions above. Set chicken aside and pre-heat oven to 400 degrees. Lightly coat a baking sheet with spray and place the tortilla on the try. Spread the pesto on the tortilla, leaving the outside inch free for crust. Combine all the other ingredients except for the cheese in a mixing bowl and toss until mixed together. Spread evenly covering the pesto. Top with cheese and bake until cheese is melted and shell is lightly toasted, about 10 minutes. Enjoy!

- From Gourmet Nutrition, pg 126

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Oven Baked Chicken Breast

Slow cooked and juicy!

• 6 oz boneless, skinless chicken breast
• Olive oil cooking spray
• 2 pinches salt
• 1 pinch pepper
• 1 pinch coriander
• 1 pinch cumin

Preheat your oven to 350 degrees F. Next, give the chicken breast a light spray of olive oil and sprinkle the desired amount of spices on both sides. Place the chicken on a baking dish and bake until cooked through (20-30 minutes depending on size). Remove from the oven, check that the chicken is done, serve and enjoy.

- From Gourmet Nutrition, pg. 118

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Sautéed Chicken Breast

Simple, quick and effective. High in protein, low in carbs.

• 6 oz boneless, skinless chicken breasts (cut into ½ inch strips)
• 2 pinches salt
• 1 pinch pepper
• 1 pinch paprika
• Olive oil cooking spray

Season the chicken with salt, pepper and paprika. Preheat a non-stick pan on medium-medium high heat and lightly coat with olive oil spray. Add the seasoned chicken. Sauté until lightly browned all over and cooked all the way through, stirring occasionally.  Remove chicken from the pan and pair with a good source of vegetables.

- From Gourmet Nutrition, pg. 112

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Sirloin Burgers

Great tasting burgers. If eating this after a workout, add in one whole wheat bun. Otherwise, ditch the bun and grow your muscles.

• 6 oz ground sirloin or extra lean ground beef
• 2 pinches salt
• 1 pinch pepper
• 1 tsp fresh garlic, minced
• 2 tbsp onion, finely chopped
• 1 tsp Worcestershire sauce
• Olive oil cooking spray

Preheat a non-stick frying pan on medium heat. Combine all ingredients except cooking spray together in a mixing bowl and stir until completely combined. Form into a round shape about ¾ inch thick. Lightly coat pan with spray and place the sirloin burger into the pan. Cook the burger until lightly browned and then gently flip and brown the other side. Cook all the way through and serve.

- From Gourmet Nutrition, pg. 90

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Texas Thin Crust Pizza

Here's a tasty high-protein meal to eat after your workout.

• Olive oil cooking spray
• 6 oz Ground sirloin or extra lean ground beef
• ¼ tsp salt
• 1/8 tsp pepper
• ¼ cup yellow onion, small diced
• ¼ cup red pepper, small diced
• 2 tsp garlic, minced
• ¼ cup tomato, small diced
• 2 tbsp bbq sauce
• 1 whole wheat tortilla
• ¼ cup pineapple, chopped
• ½ cup aged white cheddar

Preheat the oven to 400 degrees. Preheat a non-stick frying pan on medium heat. Lightly coat with spray, add the ground meat and season with salt and pepper. Sauté the beef until lightly browned and cooked all the way through. Add the onions, peppers and garlic and sauté for one minute more. Add the tomato and BBQ sauce, stir until combined and remove from heat. Lightly coat and baking sheet with spray and place the tortilla shell on the tray. Spread the beef and vegetable mixture evenly on the shell, leaving the outside inch for crust. Top with pineapple and cheese and then place in the oven. Bake until cheese is melted and shell is nicely toasted (about ten minutes).

- From Gourmet Nutrition, pg. 98

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Seared NY Strip Steaks with a White Wine Glaze

Here's an awesome NY Strip recipe to be eaten anytime. Very high in protein, very low in carbs.

• 1 lb NY Strip steaks
• 4 cloves garlic, finely diced
• 1 ½ cup white wine
• 5 basil leaves, fresh chopped
• ½ tsp light olive oil
• ¾ cup warm water to deglaze pan
• Fresh ground pepper to taste

Moisten a skillet with light olive oil; cook garlic over medium heat until it begins to brown. Raise the temperature to high and sear both sides of steaks. Add the basil and the wine, a half-cup at a time, allowed the wine to ‘reduce’ completely before adding more wine. A reduction time of approximately seven minutes will yield medium rare steaks. Lower the heat to slightly increase reduction time if you life your steaks cooked to a higher temperature. Once steaks are cooked to desired doneness, place them on a warm serving plate and deglaze the skillet using ¾ cup of warm water. This will produce a very thin sauce to pour over the steaks. Pair with a veggie and enjoy.

- From Stella’s Kitchen, pg. 27

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