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Country : Australia

7/30/2020

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This week for Australia you won't find any Vegemite, fairy bread, or Witchetty grubs, but you will find meat pies, prawns, bbq, Lamingtons, and wine. Which sounds like a much better idea anyway! This meal was delicious thanks to my wonderful friends Joe and Seth! I also leaned that it is customary for party pies (small meat pies) to be eaten one handed and the trick is to not let the filled spill out whatsoever. Dinner and a show!? Yes please!

Appetizer: Meat Pies
Main Course: BBQ Prawns & Veggies
Dessert: Lamingtons
Wine: The Hermit Crab - Viognier Marsanne 

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Cashew Chicken

7/30/2020

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I am working my tail off to bring you all of the different dishes you can make with crockpot shredded chicken! Here is another, summery, veggie heavy, perfect summer dinner. 

Ingredients:
2 tbsp avocado oil (or oil of choice)
2 red bell peppers, sliced into thin strips
8oz broccoli florets
6oz peas
3 C shredded chicken- already made in the crockpot
2 green onions, sliced thinly
1 1/2 C toasted cashews
4 1/2 C rice or cauliflower rice

Stir Fry Sauce:
1/2 C coconut aminos
1/2 C chicken broth
1 tsp toasted sesame oil
1 1/2 tsp rice wine vinegar
1/2 tsp ginger powder
1/2 tsp red pepper flakes
1/4 tsp sea salt
1 tsp arrowroot powder (or cornstarch)
Directions:

1. To make Stir Fry Sauce, in a medium sauce pan combine all ingredients except arrowroot powder and bring to a simmer. Cook 5 minutes. In a small bowl mix arrowroot powder with 1 tbsp water and then whisk into the sauce pan. Bring to a boil, stir and set aside. 
2. Preheat large skillet over medium-high, when hot add 1 tbsp oil and bell pepper strips. Cook until slightly browned before adding broccoli and peas to the pan and cook to soften. 
3. Add the remaining oil, chicken, green onions, and cashews to the pan. Cook for a couple minutes until chicken is warmed through and then pour stir fry sauce over and toss to coat. Serve over rice. 
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Chicken & polenta stuffed poblanos

7/24/2020

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I love a good Poblano recipe! I actually have a delicious Enchilada Suiza recipe I need to share with you all! I'll save that for another time though. Today I am sharing this delicious chicken and polenta stuffed poblano recipe. 

Ingredients:
3 C shredded chicken
1/2 tsp sea salt
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
Juice of 1 lime
6 poblanos
2 C cooked polenta (cook according to packaging)

Chipotle Sauce:
1/2 C sour cream
Juice of 1 lime
1 chipotle pepper in adobo sauce
2 tbsp adobo sauce (from the can of peppers)
Directions:
1. Prepare polenta according to packaging. Chicken should be cooked and shredded before starting via crockpot, instant pot, or store bought. 
2. Prepare poblanos by placing an oven rack in the top rack spot and preheating the broiler to high. Place the peppers on a backing sheet with a rim and brush with olive oil. Broil for 10 minutes, making sure to turn the peppers every 3 minutes. When blistered on all sides remove from oven, place in a bowl and cover with foil to cool enough to handle. When able to peel the skin off of each pepper and cut a 3-in slit down the side of each pepper and remove seeds and innards. 
3. Stuff the roasted poblano peppers with about 1/3 cup of the prepared polenta. 
4. Preheat the over to 375 degrees. 
5. Place the shredded chicken, salt, spices, and lime juice in a medium bowl and mix to combine. Divide the chicken evenly between the poblano peppers and bake for 20 minutes until crisped on top. Remove from the oven. 
6. While the peppers are cooking prepare the chipotle sauce by placing all ingredients in a blender and blending until smooth. 
​7. Drizzle the chipotle sauce over the stuffed peppers, sprinkle with cilantro and serve. 

P: 23g
C. 18g
F. 4g

Calories. 199
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Country : Switzerland

7/16/2020

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Okay, who doesn’t love cheese and chocolate!? I mean, there are even a plethora of vegan substitutes for them because we love them SO much. The second I saw Switzerland I knew cheese and chocolate had to be included. What I didn’t think of was how big of an influence other European countries have on Switzerland’s cuisine. From Germany to France and even Italy!

Someone may say that chocolate was the easy way out for dessert, you can’t do Switzerland and not eat Swiss Chocolate, so I call it a win!

Appetizer: Fondue with bread and pickled veggies
Main Course: Züri- Gschnätzlets and Rösti
Dessert: Lindt Swiss Chocolate
Cocktail: Goldschlager chilled


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Pina Colada protein shake

7/10/2020

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Its National Pina Colada day and I don't know about you, but pineapple and coconut are like the summer dream team! 

I wanted to make a good for you version of the Pina Colada minus the alcohol. So here is my Pina Colada Protein Shake!


  1. In a blender add about 1 cup crushed ice. If you are using fresh fruit add about 1 1/2 cups crushed ice. 
  2. Add in your coconut, I used about 30g and cover with all natural pineapple juice, I used 1/2 cup Libby's 100% pineapple juice. You can add a little water if you need more liquid. 
  3. Top with a scoop of vanilla protein powder, I used Kaged Muscle Whey Isolate in vanilla and blend until smooth

This is SO good and SO good for summer! Plus these macros are on point!

P: 26g
C: 16g
​F: 10g

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