The Cook and The Coach
  • BLOG
  • WHO WE ARE
    • SUCCESS STORIES >
      • HOME
  • BUILD A BUSINESS!
  • New Customer Resources

Beet and Clementine Salad with Mixed Greens and Quinoa

12/18/2013

0 Comments

 
Picture
​So I don’t get super excited about salads all too often.  They are more of a necessary thing that I eat and enjoy and enjoy for lunch.  So we decided to make this for dinner which now expectations go up a notch, I mean you are competing with fancy prepared proteins, roasted veggies, pasta and all that other good stuff that we normally indulge in for our dinners.  This salad Nailed It!  Satisfying, filling, and great flavors!

Ingredients

Salad Ingredients
  • 2 cups pickled beets cut into bite size pieces
  • 3 clementines
  • 2 cups prepared quinoa
  • 6 cups mixed greens
  • 1/4 cup toasted slivered almonds
  • 1 tbsp. coconut oil
  • 2 tbsp. goat cheese (optional, but not really)
Dressing Ingredients
  • Juice of 1 lemon
  • Juice of 2 clementines
  • 1/4 cup olive oil
  • 1 tsp cumin
  • 1 garlic clove​
  • Season with salt and pepper

Directions

Quinoa Directions
  1. 1 cup dry quinoa cooked in 2 cups of chicken or vegetable stock.  I also added some of the lemon rind to the pot while cooking to infuse a little more citrus flavor.  Combine all ingredients, bring to a boil, cover, reduce heat to low for 25 minutes.
Salad Directions
  1. Sautee the beets in 1 tbsp. of coconut oil for 8 minutes, season with salt and pepper.
  2. Peel and cut and half the segments of 1 clementine.
  3. Toast the almonds in a small pan over medium heat on the stovetop.  Toss frequently, should take roughly 5 minutes.
Dressing Directions
  1. Combine all ingredients other than olive oil in a blender and blend until garlic clove is no longer.
  2. Slowly stream in the 1/4 cup of olive oil while blender is going to create an emulsion.
Combining Everything
  1.  Mix 2 cups of the cooked, warm quinoa into the mixed greens.  This will wilt the greens ever so slightly.
  2. Dress the greens and quinoa mixture with an appropriate amount of dressing, we had a little leftover based on the numbers that I mentioned above.
  3. Dish up half the salad mixture on each plate, then top with roasted beets, clementine sections, and toasted almonds.  I came up with this recipe on a whim and didn’t have goat cheese to add to it otherwise that would have for sure been on top.
0 Comments

Butternut Squash Ravioli with Maple, Bacon, Coconut Cream Sauce

12/13/2013

0 Comments

 
Picture
I wish I could say that everything in this recipe was scratch made but in a pinch we opted for pre-made ravioli.  If you choose to make your own ravioli please comment on how that version turns out.  The sauce we made however was rich and delicious and paired perfectly with the ravioli.  

Hope you enjoy this wonderful fall dish!


Ingredients

15-20 Buttnernut Squash Ravioli (1 Package)
4 strips of bacon – chopped
2 medium sized shallots, chopped
1 clove garlic, diced
1 Tbsp butter
1 can coconut milk
1/4 cup maple syrup
1/4 tsp cayenne pepper
2 tsp dried sage
5-6 fresh sage leaves for garnish
1/2 cup shredded parmigiano reggiano
Salt and Pepper to taste


directions

  1. In a saucepan render the fat out of the chopped bacon, once cooked thoroughly remove bacon and most of the fat from the pan.
  2. Add one tbsp of butter to same saucepan, once melted add the shallot, cook for 3 minutes, then add garlic and cook for an additional 2 minutes.
  3. Open the can of coconut milk and try to drain off as much of the watery substance as possible leaving behind the creamy coconut milk.  Add the cream to the pan and reduce the heat to medium.
  4. Add dried sage, cayenne, maple syrup, half the bacon and salt and pepper to the sauce.  Simmer for 10 minutes over a medium to low heat, stirring frequently.  
  5. If you are good at multitasking you could start boiling water when you start cooking your bacon.  Once you get your sauce put together you can drop your ravioli into the boiling water and cook until tender, roughly 8-10 minutes depending on size and if you have pre-made or fresh pasta. 
  6. Once pasta is cooked toss with the sauce and remove from heat.  
  7. Serve 5-6 ravioli per serving and garnish with fresh sage and cheese.
0 Comments

Italian Wedding Style Soup

12/9/2013

0 Comments

 
Picture
So this is one of Laura’s favorites soups that she loves to buy in a can from time to time.  This recipe was our version of the soup, not an exact representation but I tried to make it a little bit healthier using turkey sausage instead of pork and added kale instead of spinach.  Also Laura loves hearty thick soups so she convinced me to add some quinoa to it to thicken it up.

This was a great quick soup and made for great leftovers.


ingredients

1 lb turkey sausage
1/2 large onion or about a 1 1/2 cups chopped onion
4 stalks of celery chopped
3-4 carrots depending on size
3 cups chopped kale
1/2 cup quinoa
8 cups chicken stock
2 Tbsp Sherry wine
1 tsp ground sage
1 tsp thyme
1 tsp paprika
1 tsp oregano
1 tsp garlic powder
Salt and pepper to taste
2 tbsp grated parmesan cheese per serving (optional)
1 tbsp fresh parsley (optional)

directions

1) Heat a pan to medium high, add 1 tbsp olive oil, once hot add the ground turkey sausage, season with salt, pepper, sage, thyme, paprika, oregano, and garlic.  Cook until browned, then remove from the pan along with any excess grease.
2) Add a little more olive oil to the pan and let it heat up again, then add your veggies, season with salt and pepper, and cook almost to the point of them being soft, roughly 10 minutes.
3) Add Sherry and let the alcohol simmer off, 2 minutes roughly.
4) Add quinoa, kale and chicken stock and bring to a boil.  Cook for 25 minutes.
5) Garnish with cheese and parsley if you like otherwise ENJOY!
0 Comments
    Picture

    The Cook & The Coach

    Healthy is a LIFESTYLE.
    Not a destination. 

    We want to help you build that lifestyle which will then help you 

    **  have CONFIDENCE
    **  become STRONG (mentally          and physically)
    **  lose fat
    **  have more ENERGY

    and finally

    LIVE FULLY!

    RSS Feed

    Picture

    Categories

    All
    3 Day Refresh
    Accountability
    Asian Flavors
    Avocado
    Baby Food
    Baby Led Weaning
    Bacon
    Beachbody
    Beets
    Black Beans
    Black Beans
    Breakfast
    Brownies
    Brunch
    Busyness
    Chicken
    Christmas
    Coaching
    Coffee
    Curry
    Dairy Free
    Desserts
    Dinner
    Do It Yourself
    Eat Local
    Eggs
    Faith
    Fish
    Fitness
    Fit Pregnancy
    Food
    Food Substitutions
    Fruit
    Gluten Free
    Goals
    Gratitude
    Grilled Vegetables
    Guacamole
    Gumbo
    Health
    Healthy Desserts
    Healthy Desserts
    Healthy Eating
    Healthy Fat
    Holiday Eating
    Ice Cream
    Jesus
    Jicama
    Kale
    Life On The Road
    Low Carb
    Low Carb
    Macros
    MakeANewMealMonday
    Meatball
    Minneapolis
    Motivation
    Muffins
    Network Marketing
    Nutrition
    Opportunities
    Paleo
    Pancakes
    Party Snacks
    Pesto
    Photography
    Pizza
    Pork Tenderloin
    Positive Mindset
    Pregnancy
    Prenatal Vitamins
    Pressure Cooker Meals
    Ravioli
    Restaurants
    Restaurants To Try
    Risotto
    Roasted Vegetables
    Roulade
    RV
    RV Life
    RV Remodel
    Salad
    Salmon
    Seasonal Meals
    Shakeology
    Slaw
    Sleep
    Soup
    Spices
    Squash
    Stress
    Superfood
    Tacos
    Thai Food
    Thanksgiving
    Travel
    Trust
    Turkey Sausage
    Uptown
    Vegan
    Vegetarian
    Walleye
    Water
    Weight Loss
    Weirdvegwednesday
    Willpower
    Workouts

    Archives

    November 2019
    October 2018
    September 2018
    April 2018
    March 2018
    February 2018
    January 2018
    November 2017
    October 2017
    September 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    August 2013
    June 2013

About Us

Picture
Dan and Laura Suedbeck have embraced an entrepreneurial lifestyle.  They are constantly challenging the status quo and challenge others to do so too.  They believe that you don't always have to change your situation, sometimes you just need to change the lens you view the world through.  Their focus is helping people  find purpose and passion with their lives all while getting healthy.   Click here to find out more about them.  

Contact Us

Affiliate Disclosure
​Privacy Policy
​Terms of Service