BodyRock's Food To Be Fit: Week 8

BodyRockers!

Lots of good stuff this week! But - the best thing I made this week isn't on the recipe menu...it's an ingredient! See below for instructions on how to make my delicious light home made Mayonnaise, it's an important ingredient in two of this week's recipes...YUM! - Chef Tyler

Tools & Ingredients:DSC_0170

  • 1 large egg
  • 1 cup extra light tasting olive oil
  • juice of 1/2 lemon
  • pinch of sea salt
  • Glass jar
  • Immersion Blender
 

Instructions:DSC_0175

  1. Add all the ingredients to your jar. The egg should be settled at the bottom of the jar, underneath the oil.
  2. Insert your immersion blender and push it all the way own to the bottom of the jar.
  3. Push the power button and don’t move the blender for 20 seconds: the oil will start to emulsify with the other ingredients and make a creamy concoction appear in the jar.
  4. Move your blender around to make sure that the oil is well incorporated.
  5. Store in the refrigerator in an airtight container for up to 2 weeks.
 

Here's what's on the menu for this week!

 

DSC_0282Week 8 Recipes:

  1. Cinnamon Apple Chips
  2. Open-Faced Tuna Salad Submarines
  3. Light Broccoli Slaw
  4. One-Dish Wonder
  5. Cedar Plank Trout
 

Grocery List:DSC_0183

  • Cinnamon
  • Coconut Sugar
  • Sea Salt & Pepper
  • Red Chilli Flakes
  • Shallots
  • Eggs
  • Lemon
  • English CucumberDSC_0215
  • Carrots
  • Red Onion
  • Cedar Plank
  • Apples (x3)
  • Celery
  • Apple Cider Vinegar
  • Broccoli
  • GarlicDSC_0225
  • Sweet Potatoes
  • Sweet Onion
  • Chicken Breasts (x3)
  • Parsley
  • Steelhead Trout Fillet
  • Renee's "1/2 The Fat" Poppyseed Dressing
  • Mandarin Oranges (1 tin)
  • White Flaked Tuna (1-2 tins)DSC_0268
  • Extra Light Tasting Olive Oil

Happy Cooking!

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