Recipes

Donut Bread Pudding Recipe

Chris Merrill: Episode 13

Chris Merrill bucks the system and brings us a not so healthy recipe in Episode 13.  

16 Cake Donuts, Broken into 1-Inch Pieces

2 cups Heavy Whipping Cream

3/4 cup Butter, Melted, Cooled Slightly

1/2 cup Raisins or Dried Cranberries or Blueberries (Optional)

2 tsp. Vanilla Extract

1 pint Vanilla, Cinnamon, or RumRaisin Ice Cream, Melted, for Serving (Optional)

5 Large Eggs

1 tsp. Ground Cinnamon

3/4 cup Granulated Sugar

Prep

Cook

Ready in
1 hour 

Directions

  1. Lightly butter a 9- by 13-inch baking pan.

  2. Layer the donuts in an even thickness in the pan.

  3. Distribute the raisins over the top, if using.

  4. Drizzle evenly with the butter.

  5. Make the custard: In a medium bowl, whisk together the sugar, eggs, cream, vanilla, and cinnamon.
    Whisk in the butter.

  6. Pour over the donuts.

  7. Let sit for 10 to 15 minutes, periodically pushing the
    donuts down into the custard.

  8. Cover with foil.

  9. Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

  10. Bake the bread pudding for 30 to 40 minutes, or until the custard is set.
  11. Remove the foil and continue to bake for 10 additional minutes to lightly brown the top.
  12. Let cool slightly before cutting into squares.
  13. Drizzle with melted ice cream, if desired. Enjoy!

15 Minute Garlic Shrimp Zoodles

Jenn Sherman: Episode 11

Jenn Sherman gives us a fun recipe to say (and make) over and over again in Episode 11.  

Easy, delicious, low-carb lemon and garlic shrimp with zucchini noodles – find the original recipe here

2 medium zucchini

Juice and zest of 1 lemon

Salt & pepper, to taste

3/4 pounds medium shrimp, peeled & deveined

3-4 cloves garlic, minced

Chopped fresh parsley

1 tablespoon olive oil

Red pepper flakes (optional)

Prep

Cook

Ready in
15 minutes

Directions

  1. Spiralize the zucchini on the medium setting. Set aside.
  2. Add the olive oil and lemon juice & zest to a skillet on medium heat. Once the pan is warm, add the shrimp. Cook the shrimp for one minute per side.
  3. Add the garlic and red pepper flakes. Cook for an additional minute, stirring often.
  4. Add the zucchini noodles and stir/toss (e.g. with tongs) constantly for 2-3 minutes until they’re slightly cooked and warmed up.
  5. Season with salt and pepper and sprinkle with the chopped parlsey. Serve immediately.

Chicken Sausage with Onions, Peppers, and Mushrooms

Lisa Carlson: Episode 10

Lisa Carlson finds us an amazingly quick and easy recipe in Episode 10.

Chicken Sausage

Mushrooms

Optional: whole wheat pasta/rice

Onion

Olive Oil

Peppers

salt and pepper

Prep

Cook

Ready in

Directions

  1. Take any kind of chicken sausage and slice
  2. Sauté a chopped onion, peppers, and mushrooms in a little olive oil.
  3. Season with salt and pepper.
  4. Serve over whole wheat pasta, rice or plain.

After Workout Smoothie Recipe

Brian Albright: Episode 9

Brian Albright shares one of his secrets to recovery with this post workout smoothie in Episode 9.  

(1) cup Frozen organic cherries 

(1) scoop organic vanilla whey protein 

Ginger

Macca

(1/2) cup Frozen pineapple chunks

(1) small scoop of organic powdered peanut butter

Turmeric 

(1) scoop Bone broth chocolate protein powder

(1) tablespoon scoop each of organic powdered

Cinnamon 

Prep

Cook
n/a

Ready in
5 m

Directions

  1. Add water and a little ice and blend well!
  2. I use the single cup vitamix blender and just take my cup to go and drink when I get to work.

Three Berry Thick Power Smoothie

Jacqui Cincotta: Episode 8

Try to keep up with Jacqui’s super charged energy with this Power Smoothie in Episode 8.

2 cups frozen blueberries

A big chunk of fresh ginger root

1 scoop of favorite plant-based chocolate protein powder (I like Vega Performance Sport because it’s grain-free and dairy free)

2 cups frozen blueberries

2 tablespoons cinnamon (I like the korintje cinnamon)

2 cups frozen raspberries

1 one avocado

Prep

Cook
n/a

Ready in
5 minutes

Directions

  1. Add all ingredients to blender (adjust based on size of blender).

  2. Fill with water until all ingredients are submerged.

  3. Blend on high until smooth.

Kale-Lemon & Garlic Dairy-Free and Grain-Free Pesto Sauce

Jacqui Cincotta: Episode 7

Jacqui shares some her organic recipe magic in Episode 7.

1 1/2 teaspoons salt

2 cups kale (removed from stems)

1/4 cup extra virgin olive oil

1 lemon, peeled

1/2 cup unsalted pine nuts

a bit of water only if more liquid is needed

4 cloves garlic

1 tsp pink Himalayan salt

Prep

Cook
n/a

Ready in
5 m

Directions

  1. Put all in a high-speed blender.

  2. Blend until smooth, done.

  3. A little of this goes a very long way

Fresh Tuna Watermelon Salad

Tom Lebel: Episode 6

Tom Lebel kicks off a new tradition of our weekly guest sharing a new recipe in Episode 6.

1 piece of Raw Aji grade tuna. Cubed approx 1/2″ cubes

Sesame oil 1 tsp

3 tablespoons all-purpose flour

Equal amount of watermelon cubed same as tuna

Hot chili oil 1 tsp

10 Pickled jalapeño peppers diced 

Teriyaki or soy sauce 5 tbls.

Prep

Chill

Ready in
50 m

Directions

  1. Mix tuna watermelon and peppers add oils and teriyaki sauce. 

  2. Chill for 30 mins.

  3. Serve

Clean Eating 2 Ingredient Slow Cooker Taco Chicken Recipe

Episode 4

Another quick and easy recipe that Crystal wanted to share with the community in Episode 4

All the kids liked this very simple recipe.  It’s quick, easy and delicious!

3 large, raw, boneless, skinless chicken breasts

1 cup salsa, no sugar added

Prep

Cook
4-6 hours

Ready in

Directions

  1. Place the chicken in your slow cooker and pour the salsa over the top. Cook on low for 4-6 hours or until the chicken shreds easily simply by stirring it.
  2. NOTE: Do not lift the lid of your slow cooker until the end of the cooking time. Lifting the lid during cooking will lengthen the amount of time needed to cook as well as make it possible for bacteria to build on your food because the internal temperature of the slow cooker is not maintained.

CLEAN EATING SUPERFOOD QUESADILLAS

Episode 2

Delicious and simple!! Crystal’s first recipe for the podcast!

Crystal’s attempt at eating healthier and using “real” ingredients.  Also important, its very quick and easy to prepare!  Original recipe link can be found here.  

1 large whole-grain tortilla

¼ cup hand-grated jack cheese

½ cup finely chopped fresh mango

1 tbsp. chopped, fresh cilantro

Prep

Cook

Ready in
20 m

Directions

  1. On your tortilla, layer the mango and cilantro, then top with cheese.
  2. Bake at 350 F. for 10-15 minutes, or until the cheese is completely melted..
  3. Cool slightly, fold in half, and cut into triangles.
Scroll to top