I know the challenge hasn't started yet but I wanted to post these recipes because they are so good, I can't wait until March 1 to share them.  (Chad and/or Ian will have to decide if they are really suitable for Precision Nutrition.)

Mushroom “Risotto”

Serves 5

(from 15 Minute Low-Carb Recipes by Dana Carpender)

1/2 head cauliflower

3 tbsp butter (I've never used this much and I think you could use olive oil instead)

1c./100g sliced mushrooms

1/2 medium onion, diced

2 cloves garlic, minced

2 tbsp dry vermouth

1 tbsp chicken bouillon granules (I've never added this and didn't notice any missing flavour)

3/4 c. parmesan cheese

guar or xantham (I've never used this)

2tbsp chopped fresh parsley

1. Run cauliflower through food processor - shred it.  Put it in the microwave, add ~2tbsp water, cover, and microwave on high for 7 minutes.
2. Melt better over med-high heat and add mushrooms, onion, and garlic.  Saute.
3. When cauliflower is done, drain it.  When mushrooms look done, add cauliflower and stir.  Stir in vermouth, bouillon, and cheese, and let it all cook for 2-3 more minutes.  Sprinkle a little guar or xantham over the “risotto”, stirring, to give it a creamy texture (it gets somewhat creamy without it).  Stir in parsley and serve.

Spaghetti Squash with Ground-Turkey Tomato Sauce

Serves 2

(from The New Rules of Lifting for Women by Lou Schuler, Cassandra E. Forsythe, and Alwyn Cosgrove)

1 large spaghetti squash

2tsp olive oil

1/2 white onion, chopped

1/2lb lean ground turkey (I usually use 1lb to have leftovers)

2 cloves garlic, minced

1 14oz can diced tomatoes, keep liquid

1 zucchini, diced

• I also like to add mushrooms and/or red pepper

1/3c minced fresh oregano or 1tbsp dried

2 tbsp fresh parsley

• I also like to add fennel seeds

S&P, to taste

Parmesan cheese

• To cook spaghetti squash in microwave: cut it in half lengthwise.  Scoop out the seeds.  Microwave on high 12-16 minutes with the cut side up.  No need to cover.  Using a fork, separate into strands, placing them into a large bowl.  (If you didn't cook it long enough, the strands won't separate that easily or nicely.)

Tomato Sauce

1. Heat oil in saucepan.  Add onion and stir until softened.  Add ground turkey and cook, breaking up the meat into crumbles with a wooden spoon, until meat is no longer pink.  Add garlic and cook 2 more minutes.  Add tomatoes - including the juices in the can (DO NOT DRAIN!).
2. Bring to a simmer and stir in the zucchini, then the herbs.  Simmer, uncovered, about 10 minutes, until the sauce has thickened.  Add S&P to taste.
3. Divide the squash and sauce into equal portions.  Place a portion of squash on your plate, then top with a portion of the sauce.  Sprinkle with the parmesan cheese.

Post edited 3:21 pm - March 1, 2009 by Eh-Zed
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Here is a good breakfast alternative to those who may get bored with omelettes…for those that can't handle anything spicy, probably not a good option.

Chili Rellenos

(1 serving)

1 Anaheim pepper or banana pepper

1/4 c. chicken pieces (pre-cooked)

2 tbsp. shredded cheese

3 eggs

Cut the stem off the Anaheim pepper, slice it open lengthwise.

Stuff with chicken and cheese

Place in skillet on med. heat, covered for approx 10 min…be careful not to burn

Mix eggs together and pour around pepper, cover and cook until eggs are done.

EAT! 

Be aware that depending on which peppers you get, some will be spicier than others, the anaheims are more spicy than the banana peppers most days.  This is a traditional mexican dish, and probably their only healthy one.  Also, you could make a bunch at once and refrigerate.

Stuffed Zucchini

This is from the Gourmet Nutrition v2 cookbook.

2 zucchinis, cut in half lengthwise

1/4 c. each: onion (diced small), mushrooms (diced small), low-fat feta cheese (crumbled), pecans (crushed), tomato (diced small)

2 cloves garlic, minced

• Oven = 375.
• Scrape out the flesh of the zucchini halves and set aside.
• Heat a non-stick pan (medium heat) and spray with olive oil cooking spray.  Add the zucchini, onions, mushrooms, and garlic.  Cook until the liquid is gone and the onion starts to brown (or just until the liquid is gone).
• Add the cheese, pecans, and tomato.  Mix it all together.
• Divide the stuffing evenly between the 4 zucchini shells.  Bake for ~30 minutes.

So, I mentioned gai lan in another post and thought I'd mention a few other veggies I like to use to mix things up. I would think most of these are “anytime” veggies, but you should check. Half the fun with these is trying something new; the other half is finiding them. I'm going to try growing some of these in my garden this year as I'll have more room with the potatoes and corn getting taken out…

Okra - Great addition to chili, curries, etc. Can usually find frozen. Not sure if I've ever seen fresh in Saskatoon.

Japanese Eggplant - The long thin ones. Work great just sliced up in stir fries, or veggie stews like ratatouille.

Thai Eggplant - Small round ones. Not much taste but good texture. Great curried. Drop in salt water after cutting to avoid discoloration.

Baby pak choi (baby bok choy). - The smaller the better. A standard for stir fries or Asian style soups.

Burdock root - Peel, cut into matchsticks and boil until tender, but still crunchy. Do the same with an equal amount of carrot. Toss withan asian/sesame dressing for a very tasty salad. Or Google “Gobo Salad” for a recipe. (Possibly an other carb)

Fresh Brussels Sprouts - Steam, then finish with some EVOO, little garlic and pecans/walnuts. Nice side for some roasted chicken.

Lotus root - A little work to prepare unless it's canned/frozen. The shape and texture is fun and makes up for the lack of taste. (Possibly an other carb)

Bamboo shoots - Only ever seen canned ones here. Not crazy about these. If you ever see fresh ones, they're a fair bit of work and need to be boiled first, but are worth it. (Possibly an other carb)

And one general veggie idea; try slightly roasting your vegetables for your salads. Zuchhini, peppers, tomatoes, garlic cloves (roast em and eat 'em whole). Who said salads have to be all cold. I like to mix some hot food (meat, roasted veggies) with the cold greens. Roasting brings out the sweetness, but don't overdo it. Keep 'em crunchy.

Blueberry Coconut Pudding

• This is from the Gourmet Nutrition version 2 cookbook.  It's rated 'anytime' but it tastes pretty rich. 

3/4c. low-fat cottage cheese

1/2c. coconut milk

1/2c. frozen blueberries (the recipe calls for strawberries but I don't have any that are frozen.  I'm sure any berry is okay.)

1/4tsp. splenda

• Mix it all together in a blender or food processor and enjoy!  You can also add protein powder to it if you want.

I just tried the banana omelette that Chad emailed us and I must say that it is fabulous!  Allison- I think you may have just added too much cinnamon!  I followed the recipe (well halved it) and it turned out great!  My one tip if you have not tried this out yet is to make sure to cut the banana sliced thin enough that you can spread them out over the whole omelette, this way you get the delicious banana taste with every bite! 

Allison, would you mind posting the PN banana bread recipe.  I LOVE Banana bread, and my recipe is soooo unhealthy

Pecan-Crusted Salmon

This recipe is for 10 oz salmon so you can adjust it depending on how much salmon you use.

• 2tbsp crushed pecans
• 1 tsp olive oil
• Salt and Pepper to taste

Mix them together and spread over the salmon.  Bake it for 6 minutes at 400F and then broil it for another 6 minutes.

Post edited 1:56 pm - April 7, 2009 by Stoughton

Salad Nisoise (sans potatoes)

Ingredients:

1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
potatoes, peeled, sliced, and cooked - removed from recipe
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley

Instructions:

Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

I made this salad with spinach and salmon instead of lettuce and tuna and without the potatoes, olives, capers or anchovies and it was really good.  It is also really easy to scale down the size.

Basic Vinaigrette

Ingredients:

1/2 tablespoon finely minced shallot or scallion
1/2 tablespoon Dijon-type mustard
1/4 tsp salt
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper

Instructions:

Shake all the ingredients together in a screw-topped jar, or mix them individually.  Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.

Yield: For about 2/3 cup, serving 6 to 8

Post edited 10:51 am - June 8, 2009 by lilysu

the egg cups were based on this recipe - i've listed the recipe as it's written. any changes i made are listed after.

Ham, Leek & Gruyere Baked Egg Cups

2 Tbsp butter

2 leeks (thinly sliced)

2 garlic cloves (finely chopped or grated or pressed)

2 sprigs fresh thyme (strip leaves)

2 Tbsp flour

1 1/2c chicken stock

salt & freshly ground black pepper

non-stick cooking spray

6 slices deli ham / prosciutto

1c gruyere cheese (shredded)

6 eggs

-Preheat oven to 375 F

-In a skillet / saucepan, melt butter over medium high heat. Add leeks, garlic, thyme. Saute for 5-6 minutes (or as long as you need to get leeks very soft).

-Sprinkle flour over leeks and allow to cook for ~1min. Whisk in chicken stock, simmer to thicken. Season w/ salt/pepper to taste and set aside.

-Spray muffin tin with non-stick spray. Line each cup with a slice of ham/prosciutto folded in half.

-Spoon a heaping tablespoon of cooked leeks into each cup, top with shredded cheese. Tamp down to make room and crack one egg in each cup (keeping the yolks whole).

-Season w/ salt/pepper over top. Place muffin tin on a baking sheet and bake for 15 minutes or until the eggs set.

-Remove muffin tin and allow the egg cups to cool in place for a few minutes before serving.

Notes:

my plan was to make 2 dozen but i did not need to quadruple everything.

-4Tbsp butter, 4 cloves garlic, 4 leeks, 1Tbsp flour, 1c. chicken stock was plenty to fill 24 cups. I suppose you could need more filling if using larger muffin tins or if you had smaller eggs. Also i didn't have any fresh thyme, dried seemed to do ok though.

-cheese - couldn't find gruyere so instead i mixed emmental, parmesan, and asiago and i added an extra layer of cheese on top.

-eggs - i had large and jumbo eggs - the large eggs seemed to fit better, the jumbos seemed to overflow a bit.

-i really didn't add anymore salt than was in the prosciutto and cheese. i did sprinkle a little pepper over top of each egg.

-so this recipe isn't completely paleo with the cheese and the little bit of flour used to thicken up the leeks but it can be made with any combination of sliced meat / filling / topping that you can think of. so you could change up the meat/ the veggies and skip the cheese and have yourself a completely paleo egg cup.