Achievers Wellness

An Ideal Protein Partner

Recipe: Mahi-Mahi

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Mahi-Mahi_Achiever-WellnessFor years and years, we have been hearing of the health benefits of fish.  So which varieties of fish are the best for our bodies?  Which fish is the best bang for our buck?  Which one packs the  most nutritional punch without sacrificing taste?

“Enter Mahi Mahi, or Dolphin fish or Dorado as it is often called. Although often thought of as native to Hawaii, this fish likes its vacation spots, cropping up in warm water locales such as Florida and areas off the Pacific coast. When in the water, Mahi Mahi can be easily recognized by its blunt head and vibrant blue-green and yellow scales. Once out of the water, a quality Mahi Mahi steak or fillet can be identified by its relative odorlessness as well as by the texture of its flesh, which should give slightly when you press it with a finger, and should be moist to the touch.

This fish is readily available, fresh or frozen.  It is super easy to prepare – brushing with oil seasoned and baked with the freshest of veggies.  Grilling this fish is another route to take.  You can easily baste with oil and lemon or marinate with your favorite blend of spices.

“Mahi Mahi is an extremely good source of protein and contains healthy omega-3 fatty acids. In addition, Mahi Mahi is an excellent source of selenium, an antioxidant thought to have cancer protecting qualities, and vitamins B3 and B6. However, since Mahi Mahi can contain moderate levels of mercury (similar to that of tuna), it should be limited during pregnancy to about one serving per week.

Our verdict? Mahi Mahi is a versatile and healthy entrée option to add to your dinner repertoire!”

Read more: http://www.marksdailyapple.com/mahi-mahi/#ixzz3yaMNWgHB

Check out Chef Verati’s spin on Mahi-Mahi with some vanilla bean and awesome sauteed veggies on our Facebook page.

https://www.facebook.com/AchieversWellness/posts/1110282469004144

 

Recipe: Prime Rib Portabella

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By Lisafern (Own work) [CC0], via Wikimedia Commons

By Lisafern (Own work) [CC0], via Wikimedia Commons

As a mushroom lover, a hearty portabella can often times be a good replacement for animal protein.  If you are not a meat lover, this recipe is a great one to have on hand for those dinner parties with friends.  If your friends are more on the omnivore side, they too can enjoy this amazing side dish to accompany a beautiful piece of red meat (or any animal protein of choice).  The options are endless with this recipe.  It is soooo simple, that one could even whip it up for a quick lunch option.

Prime Rib Portabella with Pan- Fried Brussels

Serves 3-6

Ingredients:

  • 6 portabella mushroom caps
  • 2 tablespoons Worcestershire
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil
  • 4 cups Brussels sprouts, shaved
  • 1/4 teaspoon salt

 Directions:

  1. Clean the portabellas and remove the stems. Place in a large shallow bowl. In a small cup, mix together the Worcestershire, 2T olive oil, garlic salt, onion powder, salt, and black pepper. Drizzle over the mushroom caps, turning so that it covers both sides.
  2. Heat two tablespoons of the olive oil on a large sauté pan over medium-high heat. Add in the mushrooms, cap side down. Cook for 4-5 minutes, until the gills start to sweat and the cap starts to brown just slightly. Flip to the gill side and continue to cook until mushrooms are cooked through. Remove from pan and set aside.
  3. Add remaining 2T oil to the pan. Once the oil is heated, add in the brussels sprouts and sprinkle lightly with salt and sauté in the mushroom juice and oil until cooked, 3-5 minutes. Pour the sprouts over the mushroom caps.  Serve immediately.

 

 

Wild Salmon Marinated in Italian Vinaigrette Recipe

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Wild Salmon Marinated in Italian Vinaigrette Recipe

The health benefits of fish has been known for quiet some time. Combine that with the amazing Ideal Protein dressing and you have a wonderful meal for two.

Serves 2 people

Ingredients:

16 oz wild salmon (2 pieces with skin)
1 tbsp. ginger puree
3 tbsp. Ideal Protein Italian Dressing
1 cup cherry tomatoes, cut in half or whole
1 cup mushrooms, diced
2 cups asparagus, blanched
Sea salt & pepper to taste

Directions:

  1. In a plastic bag, shake ginger puree, dressing and salmon filets; place in the fridge and let marinate overnight.
  2. In a hot non-stick pan, add marinated salmon filets (skin side down); let cook for approximately five minutes.
  3. Now, add tomatoes and mushrooms to the pan; cover and remove from heat.
  4. Lastly, when the salmon is almost fully cooked, add asparagus; cover again and let heat.
  5. Ready to serve!

Gravy Recipe – Ideal Protein Phase I

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gravy

Did you know you can utilize your Ideal Protein Chicken or Leek Soup as a satisfying gravy this holiday?

Directions:

  1. Pour 6.5 oz. (200 ml) of hot (not boiling) water into a bowl.
  2. Add one packet of Ideal Protein Chicken Soup or Leek Soup and mix with a mixer or hand mixer.
  3. Serve over vegetables and/or meat.
  4. Add more or less water depending on how thick you prefer the sauce.

Thanksgiving Stuffing Recipe – Phase I

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stuffing

Looking for a stuffing recipe that won’t set you back in your healthy weight goals? This recipe for stuffing falls under Phase 1 of the Ideal Protein program.

Ingredients:
2 cups of your favorite vegetables chopped up in food processor
1 cup of diced mushrooms
3 egg whites
1 tsp Poultry Seasoning
1 tsp Redmond’s Real Salt and fresh ground black pepper to taste
8 – 16 oz. water
1 -2 TBS Braggs or Trader Jo’s 21 seasoning

IP packets:
1 – Chicken Soup
1 – Oatmeal

Optional Seasoning:
Rosemary, Basil, Thyme and/or Garlic

 

Prepare Oatmeal Biscuits:

  1. Beat 1 egg white then stir the IP Oatmeal packet until mixed thoroughly.
  2. Add 2oz. water until batter is thin and spoon able – but not runny. You may want to add a tsp of poultry seasoning or other seasoning of your choice.
  3. Spoon batter onto a non-stick baking sheet and bake at 400 for about 10 min. or until golden brown.
  4. Once biscuits are cooled tear up and let dry out an hour or two.
  5. In a mixing bowl put dried oatmeal biscuits, seasonings, chopped veggies, mushrooms and Braggs. (if desired, add your IP soy nuts) Mix and set aside.
  6. In your blender bottle or other mixer, mix 8 oz of water with your IP Chicken Soup mix well (more water may be needed).
  7. Add two egg whites to soup mix.
  8. Mix well then pour over veggie/biscuit mix stir (should be a moist mixture) and then place in an olive oil sprayed casserole dish.
  9. Cook about 20 min at 350.
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