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

Not Your Mom's Mac & Cheese

9/9/2014

0 Comments

 
Picture
So we asked you guys via our Facebook Page what were some of your guilty indulgences.  For most humans at some point in our lives we have all had certain foods that we ate because they just taste so damn good even though we know they are unhealthy. Mac and cheese definitely falls into that category.  There are two kinds of mac and cheese in my mind, the first being the kind that came out of the blue box with powdered cheese.  I'm pretty sure that cheese sauce had crack in it because it tasted so good, especially the spirals....but seriously, this is about one of the most processed foods you will find on a store shelf. Frankly, looking back I don't even know if I would call it food.  The second version is the homemade version which is loaded with butter, cream, and cheese, not to mention the vehicle to consume said fat mixture is an enriched white flour noodle.  Just in case that wasn't enough fat, I would usually throw some bacon into my version too.  

So the feat of "healthifying" this dish was going to be a tough one.  I knew that I wasn't going to try to make a powder that somehow magically turned into cheese.  So the other option was to try to recreate the base bechamel sauce that traditional mac and cheese is made from.  Your traditional bechamel is made from fat and flour and it usually incorporates onion. In the case of mac and cheese, you also add cheese to it.  I had heard of someone else making a cream sauce out of cauliflower before so I figured this would be the perfect time to try that out.  I've done a cauliflower puree before, so this was simply making that a little thinner to resemble a bechamel sauce instead of mashed potatoes.  

So I've now got a creamy sauce but then I had to somehow infuse that sauce with a cheese flavor.  Let me just start by saying actually cheese flavor is next to impossible to recreate but I feel this got close.  So a lot of cheeses have a nutty taste to them along with a an obvious saltiness.  Salt is the easy part, so for the nutty factor I used cashews that I had soaked in water for about 4 hours to soften them.  Another ingredient that our friend Lindsay over at The Paleo Paramedic told me about was Nutritional Yeast.  Nutritional yeast has a natural cheese like flavor.  It is also a great source for your essential B vitamins, which if you live in the vegetarian or vegan world can be the toughest vitamins to acquire through food sources.  So I added all of that to get it tasting like a cheese sauce...but that last elusive thing was giving it that cheese color. Tumeric to the rescue.  Not only is tumeric a superfood but is also turns anything it touches yellow.  

So we've got a blob of cheesey like goodness which is actually really healthy for you but do you just drench regular noodles or at best whole wheat noodles in this sauce and call it a day?  You certainly could and you would have a tasty dish...so if you want to stop right there, feel free.  But to ultra-healthify this dish, why not find another vegetable that would resemble elbow macaroni. My brain ran the gamut of veggies trying to think of something that would resemble the texture and size of elbow macaroni.  If you are following us or in the healthy eating community you have probably heard of Zoodles or noodles made out of zucchini.  Typically, most people use a spiralizer or mandolin to cut zucchini into either a spaghetti or egg noodle like shape.  I wasn't able to get that little curve in the noodle or make them hollow by just using a knife, but I cut zucchini into a 1/4" x 1/4" by 1" pieces so that it would resemble macaroni.  
Picture
What would some homestyle mac and cheese be without a topping, right???  So to add that crunch to the top of this dish I just added some crushed almonds that I combined with some dried parsley and oregano.  
Picture
Some possible modifications if you aren't looking for an ultra healthified mac and cheese option or you don't need to follow a vegan diet.  
  • Use the sauce with regular pasta noodles
  • Use a traditional cheese sauce with zoodles
  • Add 1/2 lb of cooked bacon bits
  • Add 1/2 lb of lobster or crab meat
  • Add 4 tbsp of melted grass fed butter to the cauliflower sauce

Ingredients

Cauliflower Cheese Sauce
  • 1 head of cauliflower, rough chopped, leaves removed
  • 2-3 cups water or stock
  • 4 cloves garlic
  • Pinch of red chili flakes (optional)
  • 1 cup raw cashews, soaked in water for at least 4 hours
  • 1/3 cup Nutritional Yeast
  • 2 tsp tumeric
  • 1/2 cup almond milk or coconut milk
  • Salt and pepper to taste
Zoodles
  • 4 medium zucchini, peeled and cut into 1/4" x 1/4" x 1" pieces
Topping
  • 1/4 cup finely chopped/crushed almonds
  • 2 tsp dried oregano
  • 1 tbsp dried parsley

Directions

  1. Soak your cashews in enough water to completely cover them.
  2. Preheat oven to 350 degrees.
  3. In large saucepan or pot add the stock and cauliflower, bring to a boil, cover and let steam for 8-10 minutes until cauliflower is soft.  
  4. In a small skillet, cook garlic and red chili flakes in a little olive oil until garlic is softened but not brown.  
  5. Add cauliflower, cooked garlic, cashews, nutritional yeast, tumeric, almond milk, and about 1 cup of the remaining stock or water that you cooked the cauliflower in to a high powered blender or food processor.  Blend/process until you have a creamy yellow sauce.  Season with salt and pepper.
  6. In a large mixing bowl, mix zoodles and cheese sauce and stir to combine.  You may not need all of the cheese sauce, so start with roughly 1/2 - 2/3 and add more if needed.  This will depend on the size of your zucchinis.  
  7. Transfer mixture to a greased baking dish.  I used a 7" x 11" but depending on the size of your batch you could use anything from an 8" x 8" to 9" x 13".  
  8. Spread the topping mixture evenly over your dish.
  9. Bake for 1 hour.    
0 Comments

Grilled Artichokes with a Creamy Balsamic Sauce

5/28/2014

0 Comments

 
Picture
Artichokes were something new for me.  I've used the canned hearts quite a bit but have never worked with the whole artichoke before, so decided to tackle these this week.  I have to say they were a little bit of work but they did turn out pretty darn good.  I decided to grill them which turned out great.  This way would work great for an appetizer in a group setting.  The leaves each have a little bit of "meat" on them, so it makes for a an easy finger food.  Just dip it in the sauce and suck the sauce off and scrape away the meat with your teeth.  
Picture
So through a little research I learned how to clean these massive thistles.  Yeah they actually belong to the thistle family, crazy right?  So the first step was to clean up the stalk.  If you look at the picture above you can see the difference between an unprepared artichoke (left one) and and cleaned one (right one).  After you have cleaned up the stems the next step is to chop them in half like in the picture below.  Once you have them sliced lengthwise you will need to clean out the pulp from the inside of the artichoke.  I just used a pairing knife to to this, you could also probably use a spoon.  

One thing to note when you are working with artichokes is that if you leave them sitting out they will oxidize and turn black.  Similar to an apple turning brown or avocado turning black.  So to counter this have a bowl of acidulated water nearby to soak them.  I just added about a 1/4 cup of lemon juice to a big bowl of water.  
Picture
Once you have cleaned the artichokes and rinsed them of any sand or dirt, you will need to boil them for roughly 15-20 minutes to soften the flesh.  After you boil them go ahead and transfer to your hot grill and grill for 5-10 minutes until you get a nice char on them.  No need to flip them since all the flesh is on the cut side.  
Picture
While the artichokes were boiling I prepared the creamy balsamic dipping sauce for the artichokes.  To do this I added 1 tbsp olive oil to a small sauce pan, then cooked 3 diced garlic cloves until slightly brown.  Add 1/2 cup balsamic vinegar, 1 tbsp of butter and cook for 10 minutes letting the sauce reduce and bring the sweetness of the balsamic vinegar out.  Cover and keep warm.  Before serving add 1/2 cup of unflavored greek yogurt and stir until combined.  

Health Benefits of Artichokes*

  • Artichoke is low in calories and fat; nonetheless, it is a rich source of dietary fiber. It provides 5.4 g per 100 g, about 14% of RDA fiber. Dietary-fiber helps control constipation conditions, decrease bad or "LDL" cholesterol levels by binding to it in the intestines and help prevent colon cancer risks by preventing toxic compounds in the food from absorption.

  • Artichoke contains bitter principles, cynarin and sesquiterpene-lactones. Scientific studies show that these compounds inhibit cholesterol synthesis and increase its excretion in the bile and thus; have overall cholesterol reduction in the blood.

  • Fresh artichoke is an excellent source of vitamin folic acid; provide about 68 µg per 100 g (17% of recommended daily allowance). Folic acid acts as a co-factor for enzymes involved in the synthesis of DNA. Scientific studies have proven that adequate levels of folates in the diet during pre-conception period, and during early pregnancy, help prevent neural tube defects in the newborn baby.

  • Fresh globes also contain good amounts of anti-oxidant vitamin; vitamin-C (Provides about 20% of recommended levels per 100 g). Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

  • It is one of the vegetable sources for vitamin K; provide about 12% of DRI. Vitamin K has potential role bone health by promoting osteotrophic (bone formation) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.

  • It is an also good source of antioxidants such as silymarin, caffeic acid, and ferulic acid, which help the body protect from harmful free-radical agents. Total antioxidant strength (ORAC) of artichokes (globe or french) is 6552 µmol TE/100 g.

  • It is also rich in B-complex group of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid that are essential for optimum cellular metabolic functions.

  • Further, artichoke is rich source of minerals like copper, calcium, potassium, iron, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells.Iron is required for red blood cell formation.

  • Additionally, it contains small amounts of antioxidant flavonoid compounds like carotene-beta, lutein, and zea-xanthin.

*Nutrition data taken from http://www.nutrition-and-you.com/artichoke.html
0 Comments

Portabello Mushroom Taco Shells

5/21/2014

0 Comments

 
Picture
It's been a while since we have done a Weird Veg Wednesday.  My inspiration kicked in tonight with some portabello mushrooms that we had in the fridge along with some other ingredients that we had in the house.  I've done stuffed portabellos before, I've done portabello fries, but this was a new adventure for me.  The attempt was to turn a portabello mushroom into a taco shell.  I'm happy to say IT WORKED!!!

The rest of the dish was pretty simple beef taco meat using the homemade taco seasoning mix that we made a few months ago.  The salsa was a roasted corn, black bean salsa.  We topped it with a little guacamole and some cilantro and it made for a delicious taco.  On side we made some Spanish rice with a little sauteed red onion and chili powder.  

Ingredients

4 Large Portabello Mushrooms
2 eggs, beaten and used for an egg wash
1 cup Almond Flour
2 tbsp olive oil

Directions

  1. Clean out the gills of the mushroom cap and remove the stem.  You can chop up the stem and add to your taco meat.  
  2. Place flat on a baking sheet and bake for 8 minutes at 400 degrees.  Drizzle with olive oil and season with salt and pepper.  This will allow the mushrooms to be a little more pliable.  
  3. Remove from oven and place on paper towel to remove any moisture.  Allow the mushrooms to cool so you can handle easily.  
  4. While the mushrooms are cooling prepare your baking sheet for making "taco shellls."  I did this by folding up some aluminum foil.  Then once you dredge your mushrooms you can form over the top of the foil.  (See pic below)
  5. Dredge mushrooms in flour, then egg wash then back in flour.  This gives you the best coating and will create a crispier shell.  After dredging place on the foil.  
  6. Bake the shells for 15-20 minutes at 425 or until golden brown.  
  7. Fill with whatever your favorite taco fillings are and ENJOY!!!
Picture
Aluminum foil forms to place shells on top of for baking
Picture
Cooked Shells
0 Comments

Black Bean Brownies with Chocolate Avocado Frosting

3/20/2014

0 Comments

 
Picture
We have definitely tricked a few people with this recipe before because these brownies look, smell, and taste just like the ones your grandma use to make with butter and flour.  Laura found the recipe on Instagram for the brownies and we are drawing a blank on where she found it otherwise we definitely give props to you.  So if this looks like your recipe shoot us a message and we will give you shout out.  

So we technically made up this dessert for our #weirdvegwednesday but there isn’t really any veggies in it.  I’m going to modify and call it weird produce Wednesday because of the avocados in the frosting.  If you try this recipe out on unknowing subjects we would love to hear what their response was when you told them what was actually in these.  The pan I made was a double batch, so the ingredients listed below are for just a single batch.  So don’t follow my directions below and put them in a 9″ x 13″ like my pic otherwise you will be a brownie flatbread.  Ooh I might be on to something with that…

Brownie Ingredients

  • 1 scoop chocolate protein powder, we use Shakeology
  • 1 15 oz can of black beans, liquid drained and beans rinsed
  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond butter, or any other nut butter
  • 3 tbsp honey
  • 3 tbsp real maple syrup
  • 1 tsp baking powder
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup dark chocolate chips

Brownie Directions

  1. Preheat oven to 350.
  2. Add all ingredients except chocolate chips to food processor and mix until batter is creamy and most of the chunks are out.  
  3. Remove blade and mix in chocolate chips if you are using them.  
  4. Transfer to a greased 8″ x 8″ pan and bake for 18-20 minutes
Picture

Frosting Ingredients

  • 1 Avocado
  • 1/4 cup cocoa powder
  • 1/4 cup honey
  • 1 tbsp almond milk, optional
  • 1/4 tsp vanilla

Frosting Directions

  1. Combine all ingredients into blender or food processor.  Mix until smooth.  I needed to add a little almond milk to thin out the frosting.
0 Comments

Tomatillo and Black Bean Succotash with Blackened Cod

3/12/2014

0 Comments

 
Picture
So we’ve had a couple of busy days but we did try out a new Weird Veg on Wednesday this week.  We chose tomatillos which I guess we have used before but mainly in salsas.  Tomatillos if you have never had them are an interesting flavor.  Although they look like a small green tomato, they have more of a citrus type flavor.  It really added a nice little zing to this dish.

Tomatillos are a great source of Vitamin C and potassium.  For their calorie content they also have a decent amount of fiber.  When buying tomatillos I like to try to find ones that still have some of the husk on them and they should have a nice firm texture.  Sometimes when you are buying veggies that aren’t mainstream you need to check them to make sure they haven’t been sitting there for too long. Once you get them home, peel the husks and give them a good wash, the outer flesh tends to have a sticky residue on them.   Enjoy this delicious and fun Veg!

Picture
For the blackened cod that was just simply, 8 oz cod fillets drizzled with a little olive and coated generously with blackening seasoning.  Depending on thickness you will need to cook between 10-15 minutes at 400 degrees.

Directions

3 cups chopped tomatillos, should be 5-6.
1 red onion, diced
1 red bell pepper, diced
2 large jalepenos, diced – feel free to modify depending on how spicy you like things
2 cups roasted corn
4 cloves of garlic, diced
1 can black beans, liquid drained
1 tbsp apple cider vinegar
Juice of one lime
1 tbsp chili powder
1 tsp cumin powder
1 cup cilantro, chopped
2 tbsp olive oil, for roasting and sauteing
Salt and Pepper to taste

Ingredients

  1. If you don’t buy roasted corn, you can do it yourself depending on the season, I prefer to do it on the grill and just grill whole cobs of corn until they start to turn slightly black.  Otherwise you can do it in the oven at 425 degrees for 10-15 minutes.
  2. After cleaning the tomatillos rough chop into bite size pieces, drizzle with some olive oil and season with salt and pepper.  Roast in the same 425 oven for 6 minutes.
  3. Meanwhile in a skillet, add 1 tbsp olive oil and sautee onion and garlic for 3 minutes, add red and jalepeno peppers and cook for an additional 5 minutes.
  4. Add remaining ingredients, including corn and tomatillos.  Toss thoroughly and serve!!!
0 Comments

Kabocha Squash Pancakes

3/5/2014

0 Comments

 
Picture
#weirdvegwednesday this week we decided to both honor our weird vegetable choice and the fact that yesterday was National Pancake Day.  Why wouldn’t we use a vegetable to make pancakes???  So if you don’t like squash don’t go near this one but if you love it, you have to try it.  Kabocha squash has a very similar flavor to butternut squash but with fewer calories and similar health benefits.  YES PLEASE!!!  I needed to go to a smaller local grocery store in order to find one, your big chain stores probably aren’t going to carry this variety, even Whole Foods.  The sauce will take 15-20 minutes to make so plan accordingly when you are timing out your pancakes.
Picture

Ingredients

1/2 cup kabocha squash, roasted and mashed
1 cup diced kabocha squash for sauce
2 large eggs
1/4 cup + 2 tablespoons maple syrup, divided
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup almond flour
1/8 teaspoon kosher or sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1 tbsp coconut oil
3 strips bacon, chopped
1 cup water

Directions

  1. Cut the squash into half and remove the seeds.  Roast half the squash in a baking dish with a small amount of water in the oven at 400 degrees for roughly 35 minutes.  Dice the remaining squash and set aside.
  2. Add your chopped bacon to a skillet and render out all the fat until bacon is crispy.  Once cooked remove the bacon and as much bacon grease as you want depending on your love of bacon.  If you leave it all in there you probably won’t need the 1 tbsp of coconut oil.  I removed all the grease but didn’t wipe the pan clean so still had some bacon remnants on the bottom of the pan.
  3. Add your diced squash to the same pan that you cooked the bacon.  Satuee for 10 minutes.  Add 1 cup of water to the pan, make sure you scrape all the bacon bits off the bottom of the pan.  Let this simmer for 10 minutes or until the squash is tender.  Once the squash is tender remove half of the squash and half of the remaining liquid, add to a blender or food processor, add the 1/4 cup of maple syrup, and blend until smooth.  Return this puree back to the squash in the pan.  Add your bacon back in at this point and your sauce is done.
  4. Mix together the roasted, mashed squash, eggs, 2 tbsp maple syrup, cinnamon, nutmeg, flour, salt, vanilla, and baking soda.  Try to get most the lumps out.
  5. On a large griddle, add a little coconut oil, then spoon out the pancake batter.  It should make 4-5 pancakes depending on how big you make them.  You will need to cook for roughly 6 minutes per side if cooking over a medium high heat.
  6. Top your pancakes with the sauce and enjoy!!!
Picture
0 Comments

Stuffed Leeks

2/27/2014

0 Comments

 
Picture
#‎weirdvegwednesday‬ was a pretty tasty creation this week.  I’ll admit that we don’t love every new vegetable that we try…but when we started this, our goal was to step outside what we were comfortable with when it came to trying to new food.

This week we made Stuffed Leeks. It was a play on manicotti but without the pasta and it was DELICIOUS. I took the tubes from the leeks and stuffed it with a chicken sausage.  The sauce is lemon, caper, tomato, leek sauce. Garnished it with some parmesan and parsley.

“You can learn a lot about a person by the food that they eat. Are they willing to take chances? Will you try new things and step outside of your comfort zone?”  ~ An excerpt from Dan’s ebook that he hasn’t written yet ~

Chicken Sausage

Ingredients

1 lb boneless chicken thighs
4 strips of bacon
1 tbsp oregano
1 tsp thyme
1 tsp garlic powder
1/2 tsp red chili flakes
1 tsp salt
1/2 tsp ground pepper
1 egg

Directions

  1. Cut chicken and bacon into medium chunks that will fit into your grinder.   Try to use chilled meats as they will grind better.
  2. Run the chunks of meat through your grinder, collecting in a large bowl.
  3. Add remaining ingredients, and mix together.
  4. Or you can buy your own sausage, but that is just boring and too easy.

Tomato, Leek, Lemon, Caper  Sauce

Ingredients

1 cup leeks, chopped
1 cup tomatoes, diced or 1 15 oz can
2 garlic cloves, diced
2 tbsp capers, diced
1 tbsp olive oil
1 tbsp white wine vinegar
Juice of 1 lemon
1/4 cup heavy cream
Salt and Pepper to taste

Directions

  1. Heat a pan to medium high, add olive oil.   Add leeks and cook for 3 minutes.
  2. Add garlic and capers, cook for 1 minute.
  3. Add lemon juice and white wine vinegar, cook and let it reduce for 2 minutes.
  4. Add tomato and cream, cook for 5 minutes over medium heat.

Assembling Stuffed Leeks

So when you get your leeks you will want to cut the a 4 inch section from the bottom.  In order to get the leek “tubes” push in the middle of the leek.  Make sure you push towards the green side of the leek as it is the wider side and it will come apart easier.
Picture
You should be able to get 8-10 tubes from 3 large leeks.  Once you have separated, clean the tubes by rinsing.  Make sure you set aside the interior of the leek, as you will use that with the sauce.  Make sure you clean this part of the leek also as leeks tend to be very sandy.  Once you have your leek tubes, fill each with your sausage mixture.  You should have enough sausage for 8 or so stuffed leeks.
Picture
Arrange all of your stuffed leeks into a baking dish and top with your sauce.  Bake for 35-45 minutes until sausage is cooked through.  Garnish with some paremesan and chopped parsley.
Picture
0 Comments

Jicama and Beet Slaw

1/29/2014

0 Comments

 
Picture
If you have been following us, you know that we post a weird vegetable recipe every Wednesday (#weirdvegwednesday).  Jicama is a root vegetable similar to a potato or yam but actually is in the bean family.  After you get through the brown exterior, the edible interior is a white flesh.  It is crisp like a pear or apple and has a sweet flavor to it.  Jicama is a great source of fiber and vitamin C.  The fiber in Jicama also helps with digestion and has a prebiotic effect to it.  We usually eat it raw but it can be cooked in stir fry or soups.  It is great for salads or in this case we made a slaw out of it.  

Ingredients

2 cups jicama, cut into matchsticks
2 cups cooked beets, cut into matchsticks
1/2 cup greek yogurt
1 tsp dijon mustard
1 tsp stone ground mustard with whole mustard seeds
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp white pepper
1/2 tsp salt

Directions

  1. We got our beets pre-cooked, but if you buy fresh beets, I would suggest roasting them in the oven like you were baking a potato.  Depending on size, it should take 30-45 minutes at 400 degrees.  You could also boil them too if you are in a hurry.
  2. I used our mandolin to slice the jicama and beets into 1/8″ matchsticks.  If you don’t have a mandolin hopefully you have a sharp knife and some skills.  Your beets are going to bleed so try to keep the two ingredients separate for as long as possible.  
  3. In a separate bowl, mix together your dressing, all the ingredients besides the beets and jicama.  
  4. Due to the fact that you are dealing with a white vegetable and beets, if you want to keep your slaw from turning pink for presentation sake only, I would recommend dressing the jicama only, then either fold in the beets very carefully.  Or you could combine the two as you plate, a little jicama, then some beets, and repeat.  If you just want to eat this goodness and could care less about presentation, go ahead and mix it all together.  
0 Comments

Vegan Cucumber Mint Ice Cream #WeirdVegWednesday

1/22/2014

0 Comments

 
Picture
So we like to our vegetables, so we started up a deal a few weeks ago that we would try to use a weird vegetable each week.  We also thought it would be fun to take semi-normal vegetables prepare them in a weird way.  So we have all had cucumbers, but have you had cucumber ice cream?  On top of that we decided to go a step further and make a vegan ice cream using coconut milk.  We have the luxury of having an ice cream maker so if you don’t have one you may need to get creative on how you can make it without one.

Ingredients

  • 1 can coconut cream
  • 1 medium cucumber
  • 1/4 cup fresh mint leaves
  • 1/2 cup sugar
  • Pinch of salt

Directions

  1. Peel the cucumber, leaving a little bit of the green skin behind.  Cut in half the long way and using a spoon scrape out the seeds.  Chop the remaining cucumber into small pieces that will easily fit in either a food processor or blender.  Pulse until becomes a liquid.
  2. Add all ingredients in a saucepan and over medium heat cook for 10 minutes stirring frequently.
  3. Remove from the heat and cover and let steep for 10 minutes.
  4. Strain through a fine mesh sieve into a bowl.  Leaving the mint leaves and cucumber remnants.
  5. Chill the remaining liquid in refrigerator for at least 2 hours.
  6. Pour liquid into your frozen ice cream maker and let it run until starts to freeze.  Roughly 15 minutes.
  7. Put into a freezer safe dish and let it freeze for at least one hour before serving.
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