Results for “cooking”

Need a boost of whole-food protein on the go? Juli Bauer’s chicken basil meatloaf minis do the trick. They’re simple to prepare and transport.

“They’re easy to pack with you, easy on-the-go—just mini patties or you can put them into a loaf and make a meatloaf,” says Bauer of PaleOMG.com.

The recipe calls for ground chicken, garlic powder, onion powder, salt, pepper, fresh chopped basil, two eggs and almond flour.

Once the… Continue Reading

Do sage bison burgers with balsamic bacon apple chutney sound fancy? Not to worry. Juli Bauer of PaleOMG.com shows you how simple it is.

“It’s a mouthful, but it’s gonna be delicious,” she says.

The ingredients include five to six strips of bacon, one apple, half of a red onion, 1 lb. of ground bison, fresh chopped sage, onion powder, garlic powder, salt, pepper and balsamic vinegar.

Bauer begins by cooking the bacon, removing… Continue Reading

On Episode 229 of CrossFit Radio, host Justin Judkins interviewed cooking expert Michele Vieux and Albany CrossFit owner Jason Ackerman. This episode was webcast live at 6 p.m. PDT on Wednesday, June 20, 2012.

The WOW (Workout of the Week) is from CrossFit Lethbridge in Lethbridge, Alta.

AMRAP in 5 minutes of:
15 thrusters (75/55 lb.)
15 dips
Rest 3 minutes, then AMRAP in 5 minutes of:
5 roll-outs (same bar as thrusters)
10… Continue Reading

Michele Vieux used to hate beets.

“I used to think they tasted like dirt,” she says.

But now that she’s acquired the taste, she enjoys them. In this video, Vieux shows us how to grill the vegetables up for a warm salad.

“This is a really easy way to just kind of get some extra veggies into your meal,” says the CrossFit Invictus coach.

She cuts two beets into slices no bigger than half an inch, then… Continue Reading

Nick Massie tells you how to prepare the perfect steak over an open flame.

It’s possible that nothing more closely ties us to our Paleolithic ancestors than cooking over an open flame.

Ever since tongues of fire licked the first piece of meat, we have craved to indulge again and again. Through the years, we have improved on the practices of our primal forefathers in many ways, but meat cooked over an open… Continue Reading

Grilled pineapple: it can be a dessert, a garnish for grilled meat, used for sauces or served up as a breakfast side.

But pineapple isn’t the only fruit you can kiss with a flame.

“Stone fruits work really well, so anything with a pit,” says cooking guru Michele Vieux, who adds that she’s grilled plums, peaches, nectarines, peaches and even pears, bananas, and watermelon.

“Get creative with it.”

The first step is to use a… Continue Reading

Michele Vieux can be a trickster.

For this recipe she whips up tabbouleh. The Middle Eastern salad traditionally includes couscous or bulgur, both grains. Instead, Vieux uses cauliflower. To achieve the look and feel of rice, she runs it through the food processor.

“I have totally tricked people with this salad,” the CrossFit Invictus coach says. “I was assigned to bring a salad to a barbecue one time. I brought the cauliflower… Continue Reading

Clever chef Michele Vieux has figured out a way to nearly Paleo-ize The Olive Garden’s zuppa Toscana.

“We’re going to take out the potatoes. We’re going to use something else instead. But, otherwise, it’s just a bunch of vegetables,” she explains.

The CrossFit Invictus coach begins with bite-sized pieces of Italian chicken sausage in a pot with bacon grease. While it browns, she makes additional sausage with ground beef… Continue Reading

It’s time for another mouth-watering recipe by CrossFit Invictus coach and kitchen guru Michele Vieux.

Today’s dish: smothered pork tenderloin.

First she cuts the pork into medallions, which she flattens with a rolling pin. Next, she browns the meat in a pan with bacon grease. Cooks who like to experiment can try similar methods with chicken or steak, she notes.

While the pork cooks, Vieux prepares a flour-free sauce of portabella… Continue Reading

Michele Vieux of CrossFit Invictus calls them “meat lollipops.” They’re ideal for appetizers or just something quick.

“Anyone can make this—even the most bachelorest bachelor ever,” she says.

The ingredients: 1 lb. of ground beef, yellow curry powder, fresh chopped garlic, green onions, sesame oil, and salt and pepper. The beef is shaped around the skewers and can be thrown onto a grill or into the oven.

“If you have uninvited guests (and) you… Continue Reading

No, it’s not Paleo. But it’s not completely awful for you either.

“Dessert’s dessert, right? It’s a treat,” says CrossFit Invictus coach and chef extraordinaire Michele Vieux. “We’re just making the dessert a little bit better option for you so if you do want to cheat, you don’t have to feel as bad about it.”

She begins by melting a bar of 85 percent dark chocolate in a makeshift double boiler. After the chocolate melts, Vieux adds two… Continue Reading

It takes skill to produce a fine stove-top steak. E.M. Burton explains.

Early this March, Dr. Walter Willett, chair of nutrition at the Harvard School of Public Health, published a study that followed over 100,000 people for more than two decades. As noted in the March 24 L.A. Times story “How rare should red met be?” Dr. Willett found “the amount of red meat they ate was linked to a rise in… Continue Reading

“All right: we’re about to get fancy in here.”

Join Michele Vieux as she cooks up coconut-crusted salmon topped with grilled pineapple.

The CrossFit Invictus coach begins with a half pound of salmon. After removing the skin, she throws about a tablespoon of coconut oil in a pan sitting on high heat. Then she coats the fish using one egg and tosses it into a bowl of unsweetened, shredded coconut.

“We’re just… Continue Reading

Join Michele Vieux as she cooks up one of her personal favorites: braised cauliflower.

The CrossFit Invictus coach begins with a tablespoon of ghee, two tablespoons of fresh minced garlic, half a head of cauliflower and a dash of dried rosemary. It all goes on the stove, which is set at medium-high. Then let it sit untouched, Vieux advises.

“Resist the urge to over-stir. Just put it on there. Let it go… Continue Reading

In this Asian-inspired episode of Cooking With Michele Vieux, the CrossFit Invictus coach takes on baby bok choy.

The vegetable, Vieux explains, tastes similar to cabbage.

“They’re a little juicier than cabbage and not quite as cabbage-y, if that makes any sense,” she says. “So they’re going to take on whatever flavor you give them.”

First, she cuts the bok choy in half “in a way that we feel like… Continue Reading

On Episode 218 of CrossFit Radio, host Justin Judkins interviewed chef Nick Massie and world-champion arm wrestler and CrossFit 304 owner Travis Bagent. This episode was webcast live at 6 p.m. PDT on Wednesday, April 4, 2012.

The WOW (Workout of the Week) is from Outlaw CrossFit in Alexandria, Va.

Back squat, 20 reps (Note: this will be a single-set test. The recommendation is to use approximately 70… Continue Reading

Love eggs benedict but eating Paleo?

Michele Vieux has your solution with her baked benedict creation: in lieu of English muffins, portabella mushrooms filled with cage-free eggs and homemade Canadian bacon sprinkled with Bayou Cajun seasoning.

In Part 1, the CrossFit Invictus coach demonstrates how to make Canadian bacon at home to avoid the preservatives of the store-bought variety. Canadian bacon, Vieux says, is only one option. Substitute… Continue Reading

On Episode 217 of CrossFit Radio, host Justin Judkins interviewed cooking expert Nick Massie, as well as Jason Ackerman, who owns CrossFit Albany and Clifton Park CrossFit. This episode was webcast live at 6 p.m. PDT on Wednesday, March 28, 2012.

The WOW (Workout of the Week) is from CrossFit Complete in Midwest City, Okla.

For time:
100 double-unders
15 handstand push-ups
30 reverse burpees
50 kettlebell sumo deadlift high pulls
30 walking… Continue Reading

Have you ever noticed that getting your kids involved in the cooking gets them eating? Their participation inspires them to eat what they produce.

This recipe is easy for kids to help with, from the removal of the mushroom stems to the mixing and stuffing of the caps. Maybe they might even want to help you eat them!

In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie shows how to prepare a Thai-style curry and create a week’s worth of meals.

Massie suggests “getting everything ready before you go to the stove.”

He uses 41 blocks of cooked rotisserie chicken for… Continue Reading