90 Day Transformations

BRAINFREEZE!

Dan let me borrow his brain yesterday and I conceived of this AMAZING way to enjoy Recovery Drink.. Just fix up a thing of it and toss it in the freezer before your workout. Then when you get done blowing out your knees in Plyo X, you can chug it half-frozen! Then your head will explode from the pain of your ice cream headache!

It's AWESOME!

Mar-a-Lago Turkey Burger

Shannon here with an update on something I've been eating the past week:

My girlfriend whipped this up for me last week (she saw it on Oprah. yeah, I know)....with some slight modifications. The portions serve half a small country so modify to your family size, or if it's just you, then modify to one.

Needless to say, I have been eating these burgers everyday for dinner the past 4 nights and I still have 4 or 5 burgers left yet to eat.

Mar-a-Lago Turkey Burger

INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup olive oil
4 pounds lean ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed

Sauté the scallions, celery and apples in the olive oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

It says to top with some pear chutney but I don't. Feel free if you wish.

I personally skip the use of oil and use the George Foreman grill to cook these. I set it at 325 degrees for about 5 minutes. I season to my liking either with lemon pepper, black pepper, season salt, etc. depending on my mood.

Sometimes I will put these on some whole wheat buns with romaine lettuce and tomato or I will just eat them alone with a couple slices of tomato and lowfat cottage cheese.

By the way, if you happen to be visiting New York, you can order one of these at the Trump Bar and Grille in Trump Tower in New York City.

Rooster Beak Tacos

Check it, peep Matty's New Poached Tilapia Tacos Recipe(tm):

It's basically fish tacos made with rice, beans, and pico de gallo.  I've included youtube, etc., links if you need to know how to do something.

What you need for pico:
1/2 white onion diced
1 Jalapeno, minced
1 clove of garlic (a bulb has about 10 cloves) minced
5 roma tomatoes diced
Palmful of fresh cilantro, minced (she does a chiffonade here, but keep chopping the rag cut til it's tiny little bits)
Juice of 1 lime (get a juicer thing from Target)

Mix all of the above together and frow it in the fridge for at least an hour in a covered tupperware container or a glass bowl with Sarann wrap over it.

What you need for poaching water:

1 pot big enough to hold at least two full size pieces of fish not overlapping in the bottom.
Enough water to fill the pot to at least 2" deep (for typical tilapia fillet)
Other 1/2 of onion, chopped
More garlic
3 count of white wine.  For those who don't drink, the alcohol gets cooked off.
Salt (tbsp)
Pepper (as much as you want)
Couple of Bay leaves
Oregano
Dudes, seriously anything else savory you usually season your food with, just throw it in.  You can keep it simple or go nuts; you really can't go wrong unless you add a quart of vanilla ice cream and an old gym shoe. Poaching water gets tossed when the fillets are done cooking.

Your meat:
2 nicely sized tilapia fillets from the butcher.  Probably about a pound total for the two of them ($6-9), give or take.

To poach fish here's what you do.  Boil the water.  Throw in all the ingredients except the fish ingredients (if you have nice stainless cookware you'll want to make sure the water is boiling before you put in the salt or it will pit the surface of the pot).  Let that boil for 20-25 minutes on high.  There might be a weird smell if you put too many spices in, but don't be alarmed; the fish will be delicious no matter what you do.  Then turn the heat to low and put in the fish for about 5 minutes.  Make sure they are both under water the entire time. Trust the Matty when he says that this is all it will take to cook the fish all the way through.

Dudes.  You're done poaching fish.  Gently take out the fish with a LARGE slotted spoon or a honking spatula. The fish will break apart if you aren't careful.  Set the fish on a big pile of paper towels or a rack of some kind to let some of the water drain off.  Or, just stand there like an idiot holding it with a spatula while the water drips off, I don't care.

You should have been cooking some whole grain brown rice and have heated up a drained can of no salt added black beans. You will also need 6 to 10 smallish corn tortillas.  Please note that one individual THIN corn tortilla can have as little as 30 calories each. Check the package when you buy them.  Throw em in the microwave for 30 seconds right before you plate the whole thing so they're warm - or, as Dan demonstrated to me, you can drop them on an open flame burner for a few seconds if you are brave and shape them into taco shapes - when they cool they will stay that way.  Just like Taco Bell!

I mixed together the beans and the rice with some salt and pepper and plated the fish, the beans and rice, and the tortillas and then put the pico in a bowl on the table for everybody to get into.

I don't think you need any help making a taco.

But if you're some kind of weirdo who doesn't know how to make a taco, put some beans and rice down in the tortilla, then break off a few pieces of fish and put em in there, then top it with the pico and GO TO TOWN, BITCHES!!!

Serves two.  Make a salad and serve it with a nice pinot gris, a decent chardonnay, or just drink tap water, you heathen.

If you are doing P90 or P90X, skip the booze.