adida shares his recipes

[adidamps2]

Tuna and pasta salad

Ingredients
2 cans of tuna
3 oz. pasta
1/2 cucumber, diced
6 pieces sun-dried tomatoes, diced
1/4 red onion, diced
1 plum tomato, diced
2 basil leaves, chopped
2 pinches salt
2 pinches black pepper
1 pinch oregano
1 tbsp. extra virgin olive oil
1 tsp. red wine vinegar
1 tsp. balsamic vinegar
1 garlic clove, chopped

Instructions

Cook pasta according to package instructions. Rinse under cold water and
refrigerate for about 15 minutes.
Combine all the remaining ingredients in a mixing bowl.
Once pasta has chilled, add it to the mixture and toss or stir all the
ingredients.
Serve immediately or refrigerate and serve later.
This makes quite a meal. It can be divided if the portion is too big.

Nutritional info

Calories: 646
Protein: 60g
Carbs: 70g
Fat: 14g

 

[adidamps2]

Chicken with Rice and Beans

Ingredients

8 oz. chicken breast
7 oz. canned kidney beans, rinsed and drained
1 small shallot, chopped
1 Tbsp. extra-virgin olive oil
1/4 cup brown rice
2 pinches black pepper
1 pinch salt
1/4 cup low-sodium chicken broth

Method

Begin by grilling your chicken breasts and then cutting them into one-inch
cubes. Set them aside. In a sauté pan or skillet, heat the olive oil over medium
beat for one minute. Add the shallot and cook till golden but not brown. Add the
kidney beans. Stir. Cook for another minute or two and add the salt, pepper and
chicken stock. Reduce the heat to low and cook for about five minutes or so. At
this point, you can cook the rice according to directions. If you are using
brown or wild rice, you should cook it ahead of time, as those types of rice
take longer to cook. Once the rice is cooked, add it to the beans.

Nutritional info

Protein: 78g
Carbs: 58g
Fats: 18g
Calories: 706

 

[adidamps2]

Homemade gainer

2 scoops of Whey protein
8 ounces of whole milk
1 medium banana
2 ounces of table sugar or dextrose

Total: 60g of protein, 90g of carbs, 10g of fat, 700 calories

 

[adidamps2]

Italian Omelet

Ingredients
3/4 cup egg substitute
1 tablespoon chopped fresh basil
1 roma tomato, diced
1 ounce crumpled feta cheese

Directions
Spray a large nonstick skillet with cooking spray and heat over medium-low heat.
Add egg substitute and cook over medium-low heat. Gently lift cooked edges and
tilt the pan to allow liquid egg substitute to flow under cooked portion.
Continue this until all liquid portion of egg is gone. Gently flip cooked egg
with wide spatula and place basil, diced tomatoes and feta cheese over half of
the omelet. Fold omelet over and heat through.

Makes 1 serving
Serving Size: 1 omelet

Nutrients per serving:
Calories: 176
Total fat: 6 grams (33% of calories)
Saturated fat: 4 gram
Cholesterol: 25 mg
Sodium: 583 mg
Carbohydrate: 10 grams (22% of calories)
Protein: 19 grams (44% of calories)
Dietary fiber: 1 gram

 

[adidamps2]

-High Protein Omuraisu Omelette

30g onions
6 eggs
1 medium mushroom (discard stem)
30g chicken thighs (preferably raw)
10g butter
40g freshly steamed rice
2/3 tablespoon white wine (Sake)
2 1/2 tablespoons ketchup
salt and pepper to taste

1. Cut chicken thigh into 1cm cubes, Finely chop the onion and thinly slice the
mushroom cap. Keep all ingredients separate.
2. Melt 5g Butter in a hot frying pan. Saute first the onion, then add chicken
and finally the mushroom.
3. Once the onion is partly transparent and the chicken is nearly pink-free,
season with the ketchup. Add 40 g cooked rice, the wine and season again with
some salt and pepper.
4. Saute until chicken is done and lightly brown. Turn off the heat and leave in
pan.
5. Combine 4 egg whites (discarding the yolks) as well as the 2 eggs (for taste
and texture) into a bowl and add a touch of salt and pepper.
6. Gently mix the egg with 10 to 20 stokes of a fork or chopsticks.
7. Melt 5g of butter in a new frying pan over medium-high heat.
8. Pour in the egg mixture.
9. Spread the egg quickly with 3 broad strokes while moving the frying pan back
and forth.
10. When the egg is half done, place the rice and chicken mixture in, offset to
one side.
11. Take the frying pan off the heat and fold the chicken rice mixture free side
of the Omuraisu almost all the way over the chicken rice mixture.
12. Roll the Omuraisu in the pan by raising one side and tapping the handle so
that we gradually wrap the rice inside the omelette.
13. Keep rolling slowly until the edges of the Ouraisu are again facing up, and
then roll once more onto the plate it is to be served upon.
14. The Omuraisu should have it's edges facing down in the final potition, so as
to appear to be a regualr omelette.

Nutrition Facts Per 512g Serving:
Calories 916
Total Fat 43.1g
Total Carbohydrate 77.3g
Protein 49.6g

 

[adidamps2]

Spicy Turkey Chili
--------------------------------------------------------------------------------
INGREDIENTS
6 oz boneless raw chicken breast, broilers or fryers
3.5 cups Turkey Breast (HoneySuckle White)
822 grams Stewed Tomatoes, Cajun, (Del Monte)
16 oz Tomato Sauce (Hunt's)
4 oz Old El paso green chilies chopped
1 medium raw onion, 2.5" diameter
approx10.5 tbsp McCormick/Shillin, chili seasoning.

DIRECTIONS
1. In large sauce pan combine all ingredients.
2. Simmer for 30 minutes
3. Remove from heat and serve hot with shredded cheese.

NUTRITIONAL INFORMATION (PER SERVING)
Calories : 319Protein (g) : 43
Carbohydrates (g) : 33
Fat (g) : 3

 

[adidamps2]

Kerry Cutler's Special Fat Free Oatmeal Cookie Recipe

Ingredients:
1/2 cup Brown Sugar
1/2 cup Sugar
3 Egg Whites
1 tsp. Vanilla
1 1/2 cups Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
3 cups Old Fashion Oats
1 1/2 cups Unsweetened Applesauce

Optional:
1/4 cup I Can't Believe Its Not Butter
1 cup Raisins
1 Banana

Directions:
Blend all ingredients together. You may add more applesauce if mixture is too
dry. Heat oven to 350 degrees. Drop by rounded tablespoon to PAM greased cookie
sheet. Bake for 10 minutes or until brown. Enjoy!

 

[adidamps2]

Protein waffles

Ingredients
3 egg whites
1/4 cup oat flour
2 scoop vanilla protein powder
1 tbsp applesauce
1 packet artifical sweetener
Dash of cinnamon

Directions
Whisk all ingredients in a bowl. Spoon batter into a preheated waffle iron (Add
some nonstick cooking spray).Cook until golden brown and serve with sugar free
syrup or free cut strawberries.

Nutritional Info (PER SERVING)
Calories : 235
Protein (g) : 35
Carbohydrates (g) : 8
Fat (g) :3

 

[freakinhuge]

breakfast wrap

low carb totilla wrap
2 whole eggs
2-3/4 cups of spinach, fresh
2 slices thick bacon
1tblsp black olives, sliced or minced

steam spinach till it gets that wilted look to it.
cook bacon in skillet, remove and pat dry with paper towels
cook 2 whole eggs however you wish (i went sunny side up, in the bacon grease)

place tortilla on plate
layer spinach in middle, spread black olives, place 2 strips bacon, top off with eggs

wrap and enjoy

nutrients w/ brands i used.
fat: 24
carbs:14
fiber:7
pro:28

Tried this one and its really good. Thanks

 

[adidamps2]

no problem FH.
---------------------------------------------
Cobb Salad

3 cloves garlic, finely chopped (minced from a jar can be used also)
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by
McCormick)
4 tablespoons Worcestershire sauce, eyeball it
4 tablespoons red wine vinegar
1/3 cup extra virgin olive oil, plus some for drizzling
4 or 6 pieces "thin cut" chicken breast cutlets
2 slightly under ripe Hass avocados - dark skinned, but still firm
2 vine ripe tomatoes cut into wedges
1 bag Romaine lettuce
8 strips bacon, crispy
1 lemon, zest and juiced
1 tablespoon Dijon mustard
Salt and pepper
1/3 pound blue cheese, crumbled
Mix garlic, steak seasoning, Worcestershire sauce and vinegar. Whisk in the
extra-virgin olive oil. Put into a shallow dish. Add the chicken cutlets. Toss
to coat the chicken thoroughly and marinate for 5 minutes.
While the chicken is marinating, cut the avocados in half lengthwise cutting
around the pit. Separate the halves then, using a spoon, scoop out the pit, then
use the spoon to scoop the avocado from its skin. Chop the avocado flesh into
bite size pieces add to a mixing bowl. Add the tomatoes, Romaine lettuce and
crisp chopped bacon.
Fry the thin cut chicken cutlets until done on each side. Remove from the
skillet to a cutting board to rest for about 5 minutes. Cut the chicken into
thin strips. Top the salad with chicken, avocado, tomatoes and bacon. To make
the dressing, combine in a small bowl the lemon zest and juice, Dijon mustard,
salt, pepper, whisk in 3 tablespoons EVOO

 

[adidamps2]

--Grilled Salmon with Dill Sauce

Ingredients:

1 (1 1/2 pound) Salmon fillet, cut into 6 pcs
1 TBS olive oil
1/2 tsp dried dill plus 1/4 cup chopped fresh dill
1/4 tsp pepper
1 cup chicken broth
1 TBS cornstarch
1 TBS Dijon mustard
1/3 cup evaporated milk
2 tsp lemon juice

1. Preheat grill. Place salmon on a large piece of heavy-duty foil. Brush both
sides with oil, sprinkle with 1/2 tsp dill and pepper. Fold foil over top-seal
tightly.
2. Grill salmon 4 inches from medium heat for about 20 minutes or until fish
flakes easily with a fork. Do not overcook.
3. Meanwhile combine broth, evaporated milk, lemon juice, and fresh dill in a
small saucepan, mix well. Cook, stirring over medium heat until thickened.
4. Place salmon on serving plates. Spoon sauce over top.

Serves 6
For a different twist substitute 2 tsp. dried tarragon for the dill in step 1.

 

[adidamps2]

Garlic Chicken..............

Ingredients:
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish,
combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the
olive oil and garlic mixture, then into the bread crumb mixture. Place in a
shallow baking dish.
3. Bake in a preheated oven for 30 to 35 minutes, until no longer pink and
juices run clear.

Makes 4 servings.

Amount per serving:

Calories 306
Protein 30.8g
Total Fat 17.2g
Sodium 251mg
Cholesterol 73mg
Carbohydrates 5.6g
Fiber 0.2g

 

[adidamps2]

Turkey Spinach Salad

Ingredients
10 ounces fresh spinach, washed, well drained & stems removed
1 pound SMOKED TURKEY BREAST, cut into thin strips
1 can (10-1/2 ounces) Mandarin orange slices, well drained
1 cup very thinly sliced red onion
1/2 cup salted dry roasted peanuts
1/2 cup golden raisins
1/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon mango chutney
3/4 teaspoon curry powder
3/4 teaspoon dry mustard
1/2 teaspoon salt

Tear spinach leaves into bite-sized pieces.
In large bowl, combine spinach, turkey, orange and onion slices, peanuts and
raisins. Cover and chill until serving time.
In 1 cup measure, combine olive oil, vinegar, chutney, curry powder, mustard and
salt. Cover and hold at room temperature.
Just before serving, pour dressing over salad, tossing to coat.

Nutrition Facts
Serving Size 1

Amount Per Serving

Calories 220
Total Fat 12g
Cholesterol 25mg
Sodium 940mg
Total Carbohydrate 16g
Dietary Fiber 3g
Protein 15g

 

[adidamps2]

Potato-Salsa Omelet

Nutrition Score per serving:

Calories 330
Protein 41g
Fiber 6g

Ingredients

1 and 1/2 cups diced cooked potatoes (about 5 ounces' worth, or 1 large or 2
small potatoes)
1/3 cup thinly sliced onions
3 Tbsp. canned chopped green chilies, drained
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
9 egg whites or 8 oz. egg substitute (Egg Beaters)
1 oz. fat-free cheese, shredded
Salt & pepper to taste
4-5 Tbsp. salsa

Directions

Scrub potatoes well, then poke several times with a fork. Microwave on high --
about 4-7 minutes or until done. Using a sharp knife, dice into small pieces.
Coat a nonstick skillet with cooking spray. Add potato, onion and green chilies.
Saute over medium heat 2-3 minutes or until lightly browned. Stir in chili
powder, garlic powder and red pepper. Remove from heat and set aside. Using an
electric beater (or a blender), beat egg whites in a bowl until mixed. Add salt
and pepper. Coat a 10-inch nonstick skillet with cooking spray and place over
medium heat. Evenly spread eggs into skillet. Cook two minutes, then spread
potato mixture and cheese evenly on top. Cover and reduce heat to low. Continue
cooking for 12-15 minutes until set. Remove from skillet onto a large plate. Top
with salsa. Makes one bodybuilder-sized serving.

 

[adidamps2]

Turkey Cacciatore

Ingredients
1/2 Cup onion, thinly sliced
1/2 Cup green pepper, seeded and cubed
2 Tablespoons margarine
1/4 Pound fresh mushrooms, cleaned and quartered
2 Cloves garlic, minced
1 Can (8 ounces) stewed tomatoes
1 Can (8 ounces) tomato sauce
1/4 Cup dry red wine
1 bay leaf
2 Teaspoons sugar
1/2 Teaspoon dried basil
1/2 Teaspoon thyme
1/2 Teaspoon dried oregano
1/4 Teaspoon salt
4 Turkey thighs (about 3 pounds)

In 3-quart saucepan, over medium heat, sauté onion and green pepper in margarine
until onion is translucent and peppers are tender-crisp. Add mushrooms and
garlic; cook 2 to 3 minutes.
Stir in tomatoes, tomato sauce, wine, bay leaf, sugar, basil, thyme, oregano and
salt. Bring to boil. Add turkey thighs. Reduce heat to low; cover and gently
simmer 1 to 1-1/2 hours, or until turkey is tender and internal temperature of
the center of each turkey thigh reaches 180 degrees F.

Nutrition Facts

Calories 297
Total Fat 11g
Cholesterol 134mg
Sodium 605mg
Total Carbohydrate 10g
Protein 38g

 

[adidamps2]

Grilled Salmon With Fresh Basil Sauce

4 thick salmon steaks
2 tablespoons olive oil
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
Fresh Basil sauce
1 1/2 cups fresh basil
1 tablespoon fresh lemon juice
6 tablespoons olive oil
salt and pepper

Clean the grate and wipe it with the olive oil.
Dust the salmon with the flour and salt and pepper.
Lay the fish on the grill and dont touch it for the first 5 mins.
Turn the fish over and grill for a furthur 3 mins.
Remove from grill.
Fresh Basil Sauce:.
place the basil leaves in a food processor with the lemon juice and a little
salt and pepper.
Blend to a paste, and then slowly pour in the olive oil and mix.
Serve drizzled over the grilled salmon.

Nutritional Info

Protein 79.7g
Carbs 4.3g
Cholesterol 233mg
Potassium 1524mg

 

[adidamps2]

Chicken and Spinach

Ingredients

6 Oz boneless raw chicken breast, broilers or fryers
1 Cup raw spinach
3 Cups raw onion, sliced
1 Cup raw shallot
4 Tsp extra virgin olive oil
2 Garlic Cloves
1 Dash black ground pepper
1 Tsp ground nutmeg
4 Springs raw parsley

Directions

In non stick sauté pan cook spinach, onion and garlic in 2 tsp of oil until tender.

Just before the vegetables are finished, add pepper and nutmeg.

Remove from heat and set aside.

In another pan, cook diced chicken in 2 tsp oil until lightly browned.

Add spinach mixture to chicken and heat through.

Simmer entire mixture for 3-5 minutes.

Place on 2 dinner plates and garnish with fresh parsley.

Nutritional Information

Calories (Per Serving): 310.5
Protein (g): 24.5
Carbohydrates (g): 30.5
Fat (g): 11
Carb -Protein -Fat % Ratio: 38-31-31

 

[BIGFOOD]

Italian Omelet

Ingredients
3/4 cup egg substitute
1 tablespoon chopped fresh basil
1 roma tomato, diced
1 ounce crumpled feta cheese

Directions
Spray a large nonstick skillet with cooking spray and heat over medium-low heat.
Add egg substitute and cook over medium-low heat. Gently lift cooked edges and
tilt the pan to allow liquid egg substitute to flow under cooked portion.
Continue this until all liquid portion of egg is gone. Gently flip cooked egg
with wide spatula and place basil, diced tomatoes and feta cheese over half of
the omelet. Fold omelet over and heat through.

Makes 1 serving
Serving Size: 1 omelet

Nutrients per serving:
Calories: 176
Total fat: 6 grams (33% of calories)
Saturated fat: 4 gram
Cholesterol: 25 mg
Sodium: 583 mg
Carbohydrate: 10 grams (22% of calories)
Protein: 19 grams (44% of calories)
Dietary fiber: 1 gram

mmmm, i'll have to try this one. word

 

[BIGFOOD]

Grilled Salmon With Fresh Basil Sauce

4 thick salmon steaks
2 tablespoons olive oil
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
Fresh Basil sauce
1 1/2 cups fresh basil
1 tablespoon fresh lemon juice
6 tablespoons olive oil
salt and pepper

Clean the grate and wipe it with the olive oil.
Dust the salmon with the flour and salt and pepper.
Lay the fish on the grill and dont touch it for the first 5 mins.
Turn the fish over and grill for a furthur 3 mins.
Remove from grill.
Fresh Basil Sauce:.
place the basil leaves in a food processor with the lemon juice and a little
salt and pepper.
Blend to a paste, and then slowly pour in the olive oil and mix.
Serve drizzled over the grilled salmon.

Nutritional Info

Protein 79.7g
Carbs 4.3g
Cholesterol 233mg
Potassium 1524mg

and this one.

 

[BIGFOOD]

damn, i'm fuckin hungry now. gotta get out of bed.