The Cook & The Coach Blog

Roasted Brussel Sprouts

1/16/2018

I know some people that begin to drive heave if they are threatened to eat a brussel sprout. A couple are in my immediate family. Growing up my mom on occasion would make them but they were usually either steam or boiled with some butter on them. Although I could probably stomach that now, at the time it was one of the most disgusting flavors. The smell was similar to what a Band-Aid smells like and I could only imagine what they taste like.

Had my mom prepared sprouts this way, I'm guessing there would have been a 50/50 chance that I would have actually eaten them. I mean they are still green and green food in our house was immediately met with rejection, unless it was Jello. That stuff was delicious! Just don't ruin it by putting fruit in it!

The process of roasting brussels is pretty straightforward. One key is making sure you start with fresh brussels not the frozen version. If you get the frozen ones, they will be more apt to just steam and bring you and I back to that Band-Aid flavor and smell. So start fresh! Then all you need to do is trim a little bit of the chewy stem off of them if there is some. We like to half or quarter ours from there depending on the size. You could roast them whole but they would take a LONG time so that's not advised. Once you halve them, spread them out evenly on a baking sheet. Drizzle with roughly 2 tablespoons of extra virgin olive oil per pound of brussels. Season generously with salt and I like a little pepper also but not always.

Once seasoned, put them the oven that was preheated to 425. Depending on the size they should take anywhere from 20-30 minutes and I like to stir them half way through. What you are looking for is for them to start turning slightly brown if not black. In the cooking world that's called carmelization! Do it! They aren't burnt, they are perfect that way. It will bring out some of the natural sugars that are in a plant that is inherently bitter and if prepared poorly can taste like Band-Aids!

Try it this, I bet you will like brussels for the first time! Or at worst you won't hate them.

Want to take this next week off from planning your own Healthy Meals? Let us do the work for you! Follow the link below and we will give you are 5 Day Meal Guide for free!

Pumpkin Spice Protein Pancakes

11/1/2017

It wouldn't be fall if we didn't throw a pumpkin recipe at you. Since we love pancakes here you go! We've been making a variation of these pancakes for the longest time. However the texture on those other ones just wasn't quite where I would like it when it comes to a pancake. So just a couple little tweaks and we have this new one which I think will be our go to pancake recipe for a quite some time.

If you are wondering what the hell the broccoli is doing in the picture, I thought this was a pancake recipe, you aren't the first one to think that is a weird combo. This combo is a great a solution for a number of people that we work with on a regular basis. Two staples that people usually fall short of on a daily basis is protein and veggies. Why not start your day with a healthy dose of both?

Why are protein and veggies important? Particularly for people trying to lose weight these two things will likely be your biggest help in seeing measurable progress in a short period of time. By getting adequate protein, 20-40 grams, per meal you will fill yourself with bulk but with lower calories. Same goes for the veggies, due the high fiber in veggies you are adding bulk without adding calories. It's because of this that you are able to eat to the point of being full all while staying in a calorie deficit.

If you are curious how much protein and fiber you should specifically be eating head over to our Calorie Calculator page and submit some information and I will get you a customized plan to let you how much of each you should be eating. This will be based on your size, activity level, and your goals.

Otherwise enjoy the heck out of these pancakes, we sure did!

Macronutrient Information

Calories: 95
Protein: 10.9 g
Fat: 4.4 g
Carbs: 3.5 g
Sugars: 0.9 g
Fiber: 1.6 g

Ingredients

1/2 can of pumpkin pie filling, roughly 3/4 of a cup plus a little bit
3 eggs
3/4 cup of unflavored whey isolate protein powder
1 tsp vanilla extract (omit if using a vanilla protein powder)
3/4 cup of unsweetened almond milk
1/4 cup ground flax seed
1/4 cup almond flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
Dash of ground clove
1 tsp baking soda
1 tsp baking powder
1/4 tsp of salt

Directions

Add the wet ingredients, pumpkin, eggs, almond milk, vanilla to a bowl or blender and mix to combine. We like to use our Vitamix to mix these in.
Add the dry ingredients and mix until combined. I've found different flax and almond meals tend to absorb liquid at different rates. You may need to a little more water or almond milk to an appropriate consistency. What you are looking for is something that easily pours and spreads out on a griddle.
Heat a griddle to medium heat or 300 degrees if you have an electric one like us. Spray with a nonstick spary, we use a coconut oil variety.
Pour batter onto griddle making about 4" pancakes. With this recipe you should get about 10 pancakes out of 1 batch.
Enjoy!

Counting Macros 101

9/22/2017

Curious what the process of tracking your macronutrients entails. We would like to give you an idea of the process along with the benefits and pitfalls.

Video Highlights
Counting macros: What is is all about? 0:07
How to you calculate your macro and calorie needs? 1:13
Who is counting macros good for? 5:17
Who isn't it good for? 7:00
Two camps to losing weight... 9:14
Incorporating treats 13:38

Hope that helped you understand tracking macros a little better. There is so much with tracking macros that you just learn through doing. If you feel like you want to start tracking your macros. Head over to our Calorie Calculator, input some personal information then submit the form at the bottom of the page and I will respond with a personalized macro plan for you.

GET A FREE MACRO PLAN

Deconstructed Egg Roll

7/30/2017

One food that I have yet to find since going gluten free is a fried egg roll...they just don't exist out in restaurants and we didn't opt for the RV with the deep fat fryer. We've had a number of our challengers post in our accountability groups about creating different versions of this dish. I finally got around to make some myself and have to say it hit the spot.

We were a little spoiled too, since the two days before this my aunt picked most of the veggies that went in this dish straight out of her garden. Fresh cabbage, fresh carrots, and fresh onions!!! The only thing we added to the dish was some red pepper, garlic and the pork. Oh and a few spices and some asian sauces!

Ingredients

1 pound pork sausage
1 small onion, diced
1 red bell pepper, diced
3 large carrots, sliced
3 tbsp minced garlic, roughly 3 cloves
4 green onions, sliced
1 small head of cabbage, grated or sliced, roughly 5 cups
1 inch of ginger, minced or 2 drops of ginger essential oil
1 tbsp toasted sesame oil
1/4 cup tamari, coconut aminos or low sodium soy sauce
2 tbsp coconut nectar or brown sugar (optional)
1 tbsp siracha (optional)

Directions

In a large skillet or dutch oven add the sausage and cook over medium heat until cooked through.
Remove sausage from the pan leaving the drippings behind. Add the carrot, bell pepper, ginger, and onion and cook for 8 minutes until carrots begin to soften and onion is translucent.
Add garlic, cook for 2 more minutes.
Add the cabbage along with all the other ingredients, cook over medium heat for 5 minutes stirring frequently.
Cover, and reduce heat to medium low and simmer for 15 minutes stirring once or twice.
Serve and eat as is if you are wanting a low carb meal or you can serve over the top of some prepared rice. Garnish with a little cilantro and enjoy!

Gluten Free Turkey Meatloaf with Savory Mushroom Sauce

1/13/2017

Meatloaf... it was a staple in our house growing up! My mom would always make it with beef and slather on the ketchup sauce on top. It was actually quite tasty, except for the onions. I despised onions when I was a kid. Not the flavor as much as the crunch that you would occasionally get from one that wasn't cooked enough.

Times have changed quite a bit! The breadcrumbs that you would normally add to meatloaf would now make me breakout in a rash. The high fructose corn syrup in the ketchup, yeah... we are just going to avoid that if we can. That's the backstory on how this recipe got created.

I suppose with mushroom sauce this maybe is closer to the salsibury steak that we would occasionally have in our tv dinners. No matter what you call it, I hope you call it delicious! We certainly enjoyed it!

Ingredients

Meatloaf

2 1/2 lbs of ground turkey
1 large yellow onion, diced
1 tbsp grassfed butter
1 cup of mashed sweet potato
3 eggs
2 tbsp smoked paprika
1 tbsp dried thyme
1 tbsp garlic powder
1 tbsp dried oregano
Salt and pepper to taste

Savory Mushroom Sauce

3 cups sliced bella mushrooms
2 tbsp grassfed butter
1 tbsp extra virgin olive oil
2 tbsp tapioca starch
2 tbsp sherry wine
2 tbsp worcestershire sauce
1/2 -1 cup water or broth
1 tsp galic powder
2 tsp smoked paprika
1 tsp onion powder
1/2 tsp red chili flakes (optional)
Salt and pepper to taste

Directions

Meatloaf

Preheat oven to 375 degrees.
In a skillet saute the onions in butter and season with salt and pepper. Cook until it they become slightly caramelized.
In a large bowl combine the other ingredients along with the cooked onion. Make sure to not throw your hot onions on top of raw eggs otherwise you end up with scrambled eggs. Either mix the eggs or onion into the meat first.
Once everything is thoroughly mixed transfer to a large baking dish or loaf pan. We used a 6" x 9" baking dish and it fit right up to the top!
Bake for one hour or until the inner temp gets to 170 in the center of the meatloaf. The ends cook faster.
Remove from the oven and let rest for 10 minutes.

Savory Mushroom Sauce

In the same skillet you cooked the onions, add butter, oil and mushrooms and cook over medium heat until the mushrooms have reduced in size and started giving off some liquid.
Add the sherry wine and cook for 2 minutes.
Add the tapioca starch and stir until the starch dissolves into the liquid in the pan. Add 1/2 cup of water or broth and stir until well incorporated. You should have a gravy-like texture at this point.
Add in the remaining seasonings and stir occasionally.
The sauce will take 15 minutes or so to make. You can start cooking it when your meatloaf has a few minutes left to cook. Feel free to add more water to the sauce if the texture starts getting too thick. The longer you cook it the thicker it will get.
Once your meatloaf has rested, cut and serve with a spoonful of the sauce over the top. We enjoyed it with some grilled asparagus and side salad! Hope you enjoy and let us know if you try it.

Bacon Roasted Brussel Sprouts with Orange and Pecan

12/20/2016

We are creatures of habit. When we find something we like we don't change. Brussel sprouts and the way we prepare them is a prime example. Our normal preparation is clean, cut, drizzle with olive oil, season with salt and roast in the oven. If we are feeling crazy we might add a little bacon, balsamic or galic. I've learned to not mess with Laura's brussels!

This past weekend we did a Chrismtas dinner with my side of the family and my mom had found some beautiful brussel sprouts. I've tried exposing to my family to brussels before and other than my mom and sister in laws haven't had much luck. So I figured what the heck let's try something different in the hopes they will try it. It got a couple more to try but I don't know if I turned them to be brussel fans.

This recipe was simply inspired by what was in the kitchen. We had brought some fresh pecans home from Texas. We had an orange that we didn't eat on our flight up to Minnesota and I had saved some bacon grease from our breakfast that morning!

The orange definitely livened the dish up quite a bit and pecans added a nice texture contrast, so I would say this is a win and we would love to hear what you think if you make it yourself.

One variation you could certainly try would be to add bacon to the dish. We didn't since we had it for breakfast that morning. But if you wanted to, just chop and cook the bacon in your skillet until the fat is rendered out, remove the bacon and start the brussel sprout process listed below. Then just re-add the bacon pieces the same time as the pecans.

Ingredients

1 lb brussel sprouts, cleaned and halved
2 tbsp of bacon grease
1 orange, zested and juiced
3/4 cup chopped pecans
1 tbsp of vinegar of your choice, we used red wine because that is what we had but balsamic probably would have paired better
Salt and pepper to taste

Directions

Clean and prep your brussels
In a large skillet, add the bacon grease over a medium high heat.
Add brussel sprouts and cook for 10-15 minutes until they begin to carmelize. You will need to toss them frequently to keep from sticking.
After brussels are carmelized add the zest, juice of the orange, and vinegar, cover and cook for 5 minutes. Stir once or twice during this time.
Add the chopped pecans and toss with brussels over medium heat for 2-3 minutes or until the brussels are cooked the whole way through.
Season with salt and peper and serve!

Chicken Tortilla Soup

10/10/2016

I don't know why I don't always have a batch of this soup in our fridge. So good!!! Five years ago I would have laughed at you if you would tell me that soup can be an entire meal. I guess I was used to terrible canned soups or the tiny cup of soup that you get at restaurants. Oh how the times of changed.

Now my view of soup is basically it is liquid salad! Seriously though if you make a good soup it should resemble a salad. So if you don't like to eat salad, I suggest you try soup instead. This version of chicken tortilla soup is loaded up with veggies, quality protein, and of course some amazing chicken stock.

When I make soup I love to make a huge batch because it tastes better the next day! Feel free to scale this recipe up or down but it makes about 6 large bowls of soup. Also as a little bonus here is a how I like to make my chicken stock at home which is super simple.

Homemade Chicken Stock

Ingredients

5-6 pound whole chicken
1/2 pound chicken feet (optional but not really but this is where you get all that amazing gelatenous goodness!)
2 large carrots, chopped
1 large onion, chopped
3 celery stalks, chopped
4-5 garlic cloves, smashed
2 bay leaves
2 tsp dry thyme
2 tsp salt
1 tsp black pepper
1 tbsp apple cider vinegar
Water

Directions

We use our pressure cooker if you don't have one you could do this in a stock pot or even in a slow cooker. It will just take longer.
Put your chicken and all your vegetables in your cooking vessel along with 2 cups of water. If you using a pressure cooker you will need to cook for approximately 45-60 minutes depending on how big your chicken is. Similar on a stove top and multiple hours in a slow cooker.
After the chicken is cooked, remove it from your pot. You can let it cool or if you are tough feel free to dig right in and start removing the meat from all the bones. Add the bones back into the pot that still has the vegetables in it.
Set your meat aside for later and discard the skin and gristle.
Add the remaining seasonings and ingredients and fill up your pot with water. We have a 6 quart stockpot and this amount of vegetables and spices works well with that amount of liquid.
Pressure cook for 2-3 hours depending on how much time you have. If you are using a stovetop or slow cooker you are looking at more like 24-48 hours.
After cooking, strain it so you are just left with the liquid, store in the fridge for up to a week.

Chicken Tortilla Soup Recipe

Ingredients

1 lb of shredded cooked chicken meat
1 tbsp extra virgin olive oil
1 medium onion
1 green bell pepper
1 yellow bell pepper
0-3 jalepenos, seeds removed
2 tbsp of minced garlic
4 cups of pureed tomatoes
4 cups chicken stock
1 tsp ground cumin
1 tbsp chili powder
2 tsp smoked paprika
Cayenne pepper to taste
Salt and pepper to taste

Garnishes/Toppings

Green Onion
Cilantro
Corn Tortilla Chips
Shredded Cheese
Sour Cream or Greek Yogurt
Hot sauce

Directions

In a large pot add the oil, then add the onion, peppers and garlic and cook over medium heat for 8 minutes or until softened.
Add tomatoes and stock to the pot along with spices and bring to a boil.
Reduce to a low, add the chicken and simmer for minimum of 15 minutes or up to an hour.
Your done, add with some of your favorite toppings and enjoy!

Flank Steak Salad with Parsley Vinaigrette

8/30/2016

Ladies if you need a way to get your husbands to eat a salad, start with this one. I mean what guy doesn't like steak, then you combine that with mushrooms and gorgonzola cheese, it's a win! The asparagus and tomatoes are there as a way to sneak in some more veggies! The dressing is super simple and adds a fun punch of flavor. It's crisp, it's herbacious, it's delicious.

We would love to know if you try this one out! Leave us a comment below. If you love it don't forget to Pin It so you can save it for later!

Ingredients

Salad Ingredients - Makes 3 salads

6 cups of of mixed greens or spinach
1 lb of flank steak, grilled and sliced
1 1/2 cups of dry mushrooms, sauteed
1 1/2 cups of asparagus, grilled and cut into 1" pieces
1 1/2 cups of cherry tomatoes, halved
6 tbsp of gorgonzola cheese

Dressing Ingredients

1 cup fresh parsely
1/4 cup white wine vineager
1/4 cup extra virgin olive oil
1 tbsp lemon juice
1-2 tsp minced garlic
Salt and Pepper to taste

Directions

Season the steak and asparagus with a drizzle of olive oil, salt and pepper. Grill until the steak is medium rare- medium and the asparagus is soft but still has a little crunch.
Sautee the mushrooms in a skillet with a little olive oil or butter.
For the dressing, all all the ingredients in a blender and blend on high for 20 seconds or until the everything is well combined.
Put your salad together, 2 cups of greens on the bottom, then layer 1/2 cup of each of your veggies; mushrooms, asparagus, and tomatoes, top with your sliced steak. If you've never cooked flank steak make sure you slice it perpendicular to the grain of the steak.
Top with 2 tbsp of cheese, dressing, and some extra fresh parsley if you still have some.

Classic Lemon Vinaigrette

8/25/2016

One thing we really encourage a lot of our clients to work on is to be more veggies, especially greens. One of the easiest ways to get more greens in is to eat more salads. We love our salads, and try to it one 5 days a week. We aren't just talking about a little side salad with dinner. We are talking full on, stuff my face and stomach salad that is loaded with greens and veggies. We see a lot of people that grasp that concept which is awesome, but then they douse all those quality veggies with some low quality salad dressing.

A couple of tips if you do buy store bought dressings;

Avoid "Low Fat" dressings! Low fat usually just means high sugar or as one of my favorite memes out there states, Low Fat = Chemical Shit Storm!
Try to find dressing with fewer ingredients. Most salad dressings should contain a vinegar and an oil and maybe some seasonings. Avoid artificial colors, sweeteners, and flavors.
Avoid veggie oils, canola and soyben are the big ones used in cheap dressings. These easily oxidize and will likely cause inflammation in your body. Not to mention most canola is genetically modified.

Sound like a lot of work to follow those rules? Well the easy solution is to buy some of those base ingredients and keep them on hand so you can make your own dressings. Here is a simple one to get you started.

Ingredients

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
2 tbsp raw apple cider vinegar
1 tbsp dijon mustard
1 tbsp raw honey
Season with salt and pepper

Directions

Combine all ingredients other than the oil in a blender and mix until well combined.
Drizzle the olive oil in slowly over the course of 30 seconds while the blender is running.
Serve over your salad, and store the extra in the fridge. This should be enough dressing to last an entire week at least.

If the idea of eating more veggies and cleaning up your eating sounds like something you would be interested in, we will be hosting a special group on Facebook in a little over a week. The group will revolve around having a salad a day for week. We will provide recipes like the one above and some more tips on how to put together an amazingly healthy salad. If you are interested click on the image below and RSVP.

Paleo Cream of Asparagus Soup

5/18/2016

This dish was totally inspired by leftovers. To be honest a lot of the meals we make are throw together at the last minute. We try our best to just keep healthy ingredients in our fridge, freezer and pantry. Then I (Dan) find inspiration either from Pinterest, Google, a random cooking show or something I've made before to dictate what we eat. I'm not the most creative person when it comes to other things, but food, that's my jam - pun intended!

Seriously this soup was so easy to make and you could easily scale it up if you wanted to make it for a larger group. Like most soups the key to flavor is using a flavorful broth/stock and letting it simmer for a long time. I recently made up a batch of chicken stock in our pressure cooker. Homemade stock makes a huge difference in my opinion both in flavor and quality of ingredients. I probably need to write up a post about our stock recipe. Very simply we just add water, old chicken bones, carrot, celery, onion, garlic, bay leaf, thyme, apple cider vinegar, peppercorns and a little salt into our pressure cooker. We pressure cook it for about 3 hours and it turns out great!

We hope you enjoy this soup! We always love to hear if you try out our recipes, so if you give it a try, drop us a comment on the post or shoot us a message.

Ingredients

1 cup of asparagus, we used leftover grilled asparagus. You could use raw
1 can of coconut milk
2-3 cups of broth depending on how thick you like your soup, we used chicken but if you wanted it to be a vegan dish you could use veggie broth
1 tbsp onion powder, or you could use 1 small onion diced - we were out
2 tsp garlic garlic powder, you could use 2-3 cloves of garlic, I was on a powder kick since I didn't have onion
Salt and pepper to taste
1 tsp of olive oil

Directions

If you are using whole onion and garlic, saute that first in a saucepan with a little olive oil for a few minutes to soften.
If you are powdered onion and garlic, add everything to a saucepan and simmer for 30 minutes.
Add all the ingredients to a blender, be careful if you have a blender that isn't vented that you remove the top circle piece and cover with a towel. The steam needs to come out somewhere otherwise you have a huge mess and potential burns.
Return the blended soup to the saucepan and simmer as long as you would like. We simmered for about 22 minutes. I know that because I did my 22 Minute Hard Corps workout.
At this point season if needed. We needed a little more salt and I added some more broth because it had reduced a little too much.
Drizzle with a little olive oil and enjoy!

About Us

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.

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