I’M NEVER TOO BUSY TO SHARE “GRONK SPIKED CHICKEN BITES” + OTHER GOAL ZONE SPIKE-WORTHY RECIPES…
That’s right…The Pats are in the Super Bowl AGAIN!!!
What an incredible run they are on. This is the third time they’ve made the big game since I moved back to Boston in 2013! The third time in five years…Numero tres! Nummer drei! Namba tatu! (Swahili, just in case you didn’t know…)
This is a historical and monumental time for New England natives and Patriots fans far and wide.
As busy as I am preparing to launch Avail, I always have time for our beloved Pats.
I always have time for CLEAN EATS!
Just like Bill + Tom make winning priority #1, I make fueling my body with clean foods a top priority…Unlike the finely tuned world class athletes on the Patriots, you do not need to be an elite athlete to reap the benefits of plant-based, whole foods.
The Pats taking the field for the Super Bowl is no different than you jumping out of bed in the morning…Life is very much a sport. If you don’t stay on top of your game, make the right food choices, and exercise regularly, you will never be ready for your own personal super bowls.
Whether it a first date, picking up kids at school, fitting into those jeans you love, or avoiding dietary related diseases, the food you eat matters now more than ever.
Here are a few Patriot-themed, delicious, simple recipes that you can whip up before the big win on Sunday!
“GRONK SPIKED CHICKEN BITES”
TOGARASHI ROASTED CHICKEN WITH SPIKED RANCH
3 lbs bone-in chicken breast
2 tablespoons coconut oil
3 tablespoons togarashi spice
2 teaspoons sea salt
1 tablespoon scallion, sliced thin
- Preheat oven to broil. Place chicken in a mixing bowl and rub down with coconut oil. Coat with togarashi spice and salt.
- Place on a stainless steel broiler pan (or baking sheet) and roast for 5-8 minutes.
- Turn heat down to 325 and continue to bake until cooked through and reaches 165 degrees on a thermometer at its thickest side, about 20-30 minutes depending on size of chicken.
- Remove from oven and let the chicken rest for 5 minutes. Remove skin and cut chicken off the bone. Cut into 1-inch cubes.
- Lie flat on a serving plate and put toothpicks in each one. Scrape any sauce from the roasting pan onto the chicken cubes.
- Sprinkle a little more togarashi on top if you’d like some added spice.
- Sprinkle scallions over plate and put a toothpick in each piece and serve with Spiked Ranch for dipping.
SPIKED RANCH (DAIRY FREE)
1 cup cashews
1 cup water or (insert spike here by replacing 1 tablespoon of water for liquor)
¼ cup lemon juice4 garlic cloves
1 teaspoon black pepper
½ teaspoon salt (to taste if needed)
pinch chili flakes
- Blend all ingredients in a high-powered blender until smooth, 30-45 seconds
“THE MENDING SQUIRREL NEEDS A GOOD SOURCE OF NUTS!”
ROSEMARY WALNUT TURKEY MEATBALLS WITH CREAMY TOMATO SAUCE
½ cup walnuts, toasted (@375 8-10 minutes)
¼ cup yellow onion, diced small
2 tablespoons garlic, minced
3 tablespoon coconut oil
1 lb ground turkey (mix of white and dark or all dark)
¼ cup rosemary, chopped fine
pinch chili flake
salt and pepper to taste
1 tablespoon coconut oil
handful basil leaves
- In a food processor chop walnuts until finely ground.
- In a saucepan over medium heat sauté onion and garlic in 1 tablespoon of coconut oil until golden brown, 2-3 minutes.
- In a mixing bowl combine turkey, rosemary, ground walnuts, onion/garlic and season with salt and pepper. Divide mixture into bite-size meatballs, about 24.
- In a large sauté pan over medium heat, sear meatballs in remaining 2 tablespoons of coconut oil until cooked through, 2-3 minutes on each side. (Faster Option: Preheat oven to 400. Lay meatballs flat on a baking sheet lined with parchment paper. Bake for 12-15 minutes until cooked through)
- Place meatballs in a shallow bowl and spoon Creamy Tomato Sauce on top.
- Just before serving tear basil leaves and sprinkle over entire dish. Put a toothpick in each meatball.
CREAMY TOMATO SAUCE
2 teaspoons coconut oil
2 tablespoons yellow onion, chopped
4 garlic cloves
1 ½ cups canned whole plum tomatoes with liquid (organic San Marzano are best)
¼ cup water
pinch coconut sugar
¼ cup raw cashews
¼ cup water
1 teaspoon red wine vinegar
salt to taste
- In a saucepan over medium heat melt coconut oil. Add onion and garlic and cook for 2-3 minutes until golden brown.
- Add tomato, ¼ cup of water and sugar.
- Reduce heat to low and simmer for 25 minutes stirring at the bottom after 10 minutes and again after 20 minutes.
- Remove from heat and let cool a bit before blending, 5 minutes or so.
- Scrape tomato sauce into a high-powered blender with cashews, ¼ cup water and vinegar. Blend until smooth, 20-30 seconds, and season with salt.
“THE LIMBER GOAT”
SPINACH AND AVOCADO DIP
2 cups baby spinach
1 avocado, cut in chunks
2 tablespoons flat leaf parsley, chopped
2 tablespoons extra virgin olive oil
2 tablespoon lemon juice
1 tablespoon nutritional yeast
¼ teaspoon ground cumin
1 garlic clove, grated
pinch chili flake
salt and pepper
Fresh cut veggies or tortilla chips
- In a food processor pulse together spinach, avocado, parsley, olive oil, lemon juice, nutritional yeast, cumin, garlic and chili flakes until somewhat smooth but still chunky, about 20 seconds.
- Use a rubber spatula to scrape it down and pulse again.
- Transfer to a mixing bowl, season with salt and pepper and mix.
- Serve with freshly cut veggies or tortillas chips. (I prefer Siete tortilla chips )
These recipes were also featured in the Boston Herald.Read More