Reviews Archives - Decadently Fit

Category: Reviews

25
Feb
2015

Perfection Fitness Studio – Best Gym Alternatives

categories: Health Tips, Healthy Lifestyle, Reviews, Uncategorized

Perfection Fitness team 640 — The Perfection Fitness Team: Bottom – Karen, and owner, Melissa. Top – Marissa, Sherwin, Jason, Codean, & Jessica.

I have had a personal trainer twice in my lifetime, both from 24 hour fitness. One I hired after my cervical fusion (neck surgery) to act as continued physical therapy. The other time was 6 months before my wedding. I, like many other brides, wanted to be in the best shape of my life and look incredible in my wedding photos. Both times I thought the training experience was o.k. But, six months with a 24 Hour Fitness trainer was 5 months too long. I used the trainer for motivation, rather than results.

A friend of mine and her husband have been clients at Perfection Fitness for quite some time. My friend initially started training there for their expertise on post baby body revamping and continued through another pregnancy. Her husband went to bulk up and help with a neck injury. After seeing their results, two of their family members have started training there as well. Positive reviews and visible results from each one.

I’ll be honest, I’ve seen the beginning, middle and end of each person and their progress is pretty incredible. Even during my friend’s third pregnancy she was fit and healthy. We went out one night after her baby shower and a man stopped her to tell her how wonderful she looked. I know she is beautiful, but I think the fact that she was incredibly fit and 9 months pregnant made her stand out even more.

I needed to have Perfection Fitness in my gym alternatives series. If you are like me and have only experienced the 24 Hour fitness trainers, you need to give private training a try. It’s a whole new world. I’m not trying to knock the corporate gym trainers, but there is something different about the personal attention and knowledge of the Perfection Team.

In 2004 Melissa Maher opened Perfection Fitness to make a difference in people’s lives. She grew up watching close family members struggle with extreme health conditions, including cancer. She knew that many of these conditions could be prevented by diet and exercise and committed her life to helping herself and others beat the odds.

Ten years later, Perfection is going strong and our community continues to benefit from her passion. Not only does Melissa help clients through her studio, she also teaches workshops, heads a Relay for Life Team, partners with our local Healthy RC News and was a trainer to a contestant on Extreme Makeover: Weight Loss Edition.

IMG_2268_Fotor melissas 640 — Owner & Trainer, Melissa Maher.

Each of the six trainers at the studio brings an educational background in their field, including a Masters in Kinesiology. They are all experts and it shows in their training style and client results. To read about what each trainer brings to the table, click here.

From the moment you walk into Perfection you know customer service is their number one priority. From the fresh flowers to the fruit infused water, to the smiling helpful faces everywhere and complimentary towels.

When I trained with Jason at Perfection I was the only client there, which is a typical experience. He gave me a tour of the space and then sat down with me to address my needs and goals. With a regular client he would take measurements and do an initial weigh in. This information is used to create meal plans and decide which exercises will help clients reach their goal.

Not only do I work out regularly, but I push myself pretty hard. I worked out with Jason for an hour, and could not walk for 5 days afterwards. I had what is called a workout hangover. I loved it. Since I work out regularly my body has been in a plateau for quite some time, not changing. In that one session with Jason he broke the plateau and my body reacted by changing. My sore muscles proved it.

Thank God Melissa, invited me back two days later for an hour of the Ultimate Stretch, PNF stretching. What is PNF stretching? Ashley Black, a fasciologist, describes it this way, “PNF causes the brain to go ‘I don’t want that muscle to tear’ and sends a message to let the muscle relax a little more than it would normally”. Stretching is essential to not injuring your body when you work out, but PNF takes it one step further. You feel a release that regular stretching doesn’t do.

photo_Fotor pnf stretch 640 — Enjoying my ultimate stretch with Melissa.

At Perfection they offer PNF stretching to their regular clients, but you can also go in and have an hour-long PNF session just like receiving a massage. Even if you don’t feel you need a personal trainer, you should go to Perfection for their PNF stretching. After the workout hangover Jason created, I needed that stretch badly. After the stretch my body would have yelled “hallelujah!” if it could.

My experience at Perfection Fitness was what I had hoped for in the two training experiences I had previously. There is an innate difference in the two. I believe their experience and education has everything to do with it. If you are looking for motivation, or to make a change, big or small in your physique, I would highly recommend visiting Perfection Fitness.

What it is: A private personal training studio staffed with six fit and knowledgeable trainers.

What to bring: Yourself. This is an all-encompassing experience. They have water, towels, butt kicking trainers and all the equipment you will need.

Where: 9125 Archibald Avenue, Suite D
Rancho Cucamonga, CA 91730
Phone: (909) 477-3000

When: All private training sessions are by appointment only. Some group classes are drop in, others you must RSVP for. Please click here to find out more information.

What I love: That every trainer is an expert in their field. Your goal is their mission. They will get you there through training, nutrition, stretching and will help you eliminate mental road blocks. Even if private training isn’t in your budget, their group training is another option. Their groups are not the large standard gym class sizes either. You still receive personal attention with this option.

Bonus: Mention this blog post and you will receive two complimentary training sessions! Click here or call Melissa at (909) 477-3000 to schedule.

Disclosure: I was not compensated for any portion of this post. I was given one free training session and one free stretch session to gain information for this review. All opinions expressed are my own.

29
Jan
2015

Super D Training & Fitness Center – Best Gym Alternatives

categories: Healthy Lifestyle, Reviews, Uncategorized

Boot camps are extremely popular these days. Every time I open my email there is another Groupon, or Living Social deal for the next best boot camp. I personally have jumped on that bandwagon a couple times, trying them out, hoping for that boost of fitness motivation, and friendly competition.

Boot camps are a great place to gain motivation, but you have to be careful in choosing one. A few years back I went to one that I purchased on Groupon. It started at 5:30 a.m., you could go three days a week if you wanted. When I first got there I was in shock of the amount of people that got up that early to work out.

Although it’s wonderful that many people were enthusiastic about this boot camp, the sheer number of people became a huge disadvantage. Due to the high number of attendees there were not enough trainers to make sure each boot camper’s form was correct. Being new to the exercises we did, I hurt myself using incorrect form on my third day there. Not only would they not refund my money, but they made me feel like it was my fault.

Since then I have attended a few more boot camps. Each has been a much better experience than the first. My favorite by far is Super D Training & Fitness Center in Rancho Cucamonga. Not only does it have it’s own facility (no park or mall used here), it comes with the fabulous owner and trainer Danielle. She is such a badass she was recently picked to be on the show Steve Austin’s Broken Skulls Ranch.

The picture above shows the incredible fit team at Super D’s. (left) Jan is an ACE and Crossfit certified trainer. He specializes in obstacle course training. (middle) Super D, Danielle, is also an ACE certified trainer, along with being obstacle course trainer certified. (right) Dan, has an extensive background in fitness, ranging from team sports to Crossfit/obstacle races, running, and holds a black belt in Kajukimbo.

Upon arriving on my first day at 4:50 a.m. I was greeted by a smiling, cheerful Danielle. The large warehouse type facility echoed the sounds of upbeat music. It was stripped of the branded frills of an overcrowded gym. Instead it screamed passion. The vibe from the other boot campers reached every corner of the facility. It motivated me to give my best, whatever it was at 5 a.m.

Each class starts with a warm up directly outside the facility in the parking lot. Once our muscles were warm each boot camper took off into a 5 minute run around the adjacent buildings. Don’t worry if you aren’t a runner. Yes, some of the members took off like they were racing, but you go at your own pace, and no one judges.

Upon returning from the run, each workout station is explained by the trainer, proper form shown. It depends on the day, but there are anywhere from 6 to 8 stations for each class. Campers distribute themselves into each station, 3 to a station. Each work out lasts a fat burning, muscle building 1 minute. Everyone does each station twice with bonus muscle targeting exercises in between sets.

All stations are designed to give you the an effective fast blasting burn in a short time span. We did things from lifting tires to swinging kettle bells, and crawling backwards like a crab. Each 45 minute class ends with a great stretch and a team building affirmation with your fellow boot campers.

Just like my experience at Pure Barre, there were campers that were all on different levels. There was a newcomer that day, so I was able to see the camaraderie surround her from a genuine perspective.

I felt in my element at Super D.’s. There is no one checking you out or sizing you up. Everyone is there for the same reason, to get stronger and reach whatever goal they have set out for themselves, while cheering you on. Danielle has set the tone for her gym. It’s not about being cute, it’s about becoming a stronger version of you.

What it is: A gym that provides boot camp classes, personal training, and specialized training for obstacle course races.

What to bring: Just your willingness to compete with yourself and a bottle of water. During the winter months, you may want a head band to cover your ears and a light jacket.

Where: Super D Training & Fitness Center, 9360 Baseline Rd., Suite N, Rancho Cucamonga, CA.

When:

Cost: Get ready for this…it’s only $84 a month, for unlimited access. It’s the cheapest price in the area, and one of the BEST! Great bang for your buck here! To sign up click here.

What’s new: Super D now has targeted obstacle course training for hard core fitness individuals that want to compete in the Spartan Race or Tough Mudder type races. Whether you are a beginner or seasoned health nut, there is a place for you at Super D’s.

Why I really love it: Super D’s had me at hello with their camaraderie. It is a comfortable, results driven way to workout in a short period of time. I loved the affordability factor and the variety of class times. I love, love, love that there is a kids version too.

Disclosures: I was not compensated in any way to write a review about Super D Training & Fitness Center. I was invited to attend 5 classes in order to get the feel of the boot camp experience for the facility. All opinions expressed are my own.

12
Dec
2014

My Ultimate Sandwich Creation- Organic Oroweat Bread Giveaway

categories: Giveaways, Main Dishes, Miscellaneous, Quick Meal, Recipes, Reviews, Uncategorized

If you follow my blog posts on a regular basis you know that I am super picky about what I put in my body. I like to eat organic whenever possible, especially when it comes to products/ingredients that are notoriously GMO (genetically modified) or filled with preservatives.

Oroweat recently asked me to review their line of organic breads and come up with an ultimate sandwich. Even though they sent me coupons to try the bread and a gift card to buy ingredients for an ultimate sandwich, it was a no brainer to review the bread. Not only is this bread already a staple in our household, it has been approved by my pickiest eaters, and more importantly by me.

The bread comes in two varieties, Grains & Seeds and Whole Wheat. Both are fantastic, and made with all USDA certified organic ingredients. *There are only 17g of carbs in each slice (, making it friendly to my carb counters. *No high fructose corn syrup, and 3g of fiber. The slices have a wonderful texture and hearty in size. Best of all I buy it at my nearby Target. No need to go to a specialty store to buy a healthy, delicious bread option. Click here to find a store near you!

I was challenged to create an ultimate sandwich using the organic line of breads. I love my sandwiches. Since lunch is when I eat the highest amount of carbs, sandwiches are usually what I gravitate to. They fill me up and keep me happy till snack time around 3 p.m.

I personally am super sick of turkey sandwiches at this point. I know the barrage of turkey is happening again in a couple of weeks, so I decided to take another route. After much thought, I decided to go with a Greek Chicken Salad Sandwich.

I’m so glad I went with a Mediterranean inspired sandwich. It was easy to make and woke up my taste buds. This sandwich is a protein powerhouse with chicken, hummus and greek yogurt based tzatziki sauce. The addition of cucumbers, roasted red bell peppers and spinach make the sandwich crunchy and nutrient dense.

In case you are wondering, this sandwich is an awesome addition to any lunch box. I made one, stuck it in my sandwich container and left it in the fridge. Four hours later when I went to eat it, it was exactly the same as the one I made fresh. That is huge to me, I strongly dislike soggy sandwiches.

Want to recreate my mediterranean masterpiece? Follow the recipe below. Want to win your own coupons and gift card from Oroweat? Of course you do! To follow Oroweat on Facebook click here.

a Rafflecopter giveaway

______________________________

Recipe

6 slices of Oroweat Organic Whole Wheat Bread

Greek Chicken Salad on Organic Oroweat Bread

2 roasted chicken breasts, cubed (great use for leftovers!)

1/3 cup roasted red bell pepper, diced

1/2 cup cucumber, diced

1/2 cup tzatziki sauce, (see recipe below or used organic store-bought)

6 tablespoon hummus

baby spinach

Tzatziki Sauce

1 cup 0% organic greek yogurt

1 tablespoon dried dill weed

1 tablespoon organic lemon juice

1 tablespoon organic olive oil

3 garlic organic garlic cloves, minced

sea salt and pepper to taste

Method

1. Make the tzatziki sauce by mixing all the ingredients together and chilling for at least 4 hours.

2. Mix together 1/2 cup of the tzatziki sauce with the chicken, bell peppers, and cucumber.

3. To assemble sandwich place 1 tablespoon of hummus on one side of bread. Place about 1/4 cup of the chicken salad on one slice of bread, top with a handful of spinach, and top with the another slice of bread. Serve immediately or save for lunch time.

Disclosure: I was given 3 coupons for 1 loaf of Oroweat Organic bread and a $25 gift card to purchase ingredients related to my sandwich creation. All opinions are my own. All facts regarding the bread are directly from Oroweat.

*Nutrition information given was taken directly from the Whole Wheat bread package.

09
Dec
2014

Potato Leek Soup with Bacon – DYP Book Review – PLUS Giveaway!

categories: Dairy Free, Giveaways, Main Dishes, Quick Meal, Reviews, Uncategorized

Potatoes notoriously get a bad rap. Dieters exclude them from their menu plans, grouping them with the bad carbs such as the ones in bread. Casting them aside afraid they will add more unwanted pounds.

The round, eye filled root vegetable has been type cast as the evil villain due to its role as the greasy french fry and calorie dense chip. I’m here to tell you that the poor potato has been misunderstood. His good qualities need to be highlighted and celebrated by the health seeker. Potatoes are high in fiber, vitamin c, B-complex, and magnesium. They can lower blood pressure, cholesterol, improve brain function, prevent kidney stone formation, protect against cancer, and boost antioxidants.

With that being said, there are so many different types, how is one to know which to use in a potato salad versus a stew. Well, let me make it really easy for you. Bake a russet and use Dutch Yellow Potatoes (DYPs) in everything else. It’s really that simple. Dutch Yellow Potatoes are so versatile they work for just about everything, even dessert. On November 18th, I was at the book launch at Melissa’s Produce for their latest cookbook DYPs The Perfect Everyday Cookbook. Since the DYP is exclusive to Melissa’s Produce it was only natural for them to compile a book full of the best recipes for the golden tuber.

I learned some interesting facts about potatoes at the event. For instance, did you know that if a potato has a green hue to it you should not eat it. The green hue is a warning sign that the potatoes have gone bad. Amazingly, the DYP will not ever get the green hue, due to their extraordinarily long shelf life. That fact is important considering the normal harvest time is August to October. The potatoes are stored in giant temperature climate-controlled storage rooms for the rest of the year where they are harvested in Idaho.

DYPs are the most versatile potato because of their waxy texture and edible skin. They cook quickly, about 6 – 10 minutes and won’t fall apart and get mushy. It’s hard to over cook these adorable little guys. I added them to my Pork Chili verde, simmered them for an hour, and they were perfectly cooked. I used the Pee Wee size DYP for the chili, so there was zero prep before adding them into the green saucy goodness. Look for the recipe in an upcoming post!

I have to encourage you to try a potato based dessert. Especially the Gluten-Free Peanut Butter Cookie Sandwiches (pg. 261). It’s no secret that I love peanut butter. These cookies were to die for! I would have never thought to use potatoes as a gluten-free option in a dessert. Well played Melissa’s! I may have snuck a lot of them out the door that day. I only shared one.

Whether you mash, roast, use them in a salad or dessert, you should keep always keep DYPs around. I see them in my local Von’s year round. Chances are they are in your local grocery store as well.

Yes, potatoes have carbs, but they are good carbs. Carbs that if you are working out, you need as fuel. They are a clean fuel that your body knows how to process. Yes, you should eat them in moderation. But, they are what I call happy carbs. They are satiating so you actually have to eat fewer of them to feel full.

To give you a taste, pun intended, here is one of my favorite recipes from the DYP cookbook, DYP and Leek Soup. Not only is it the simplest soup recipe I have ever come across, it’s so luscious and comforting. Not to mention it’s also topped with crispy bacon. To die for.

If you are interested in learning more about the perfect potato and how to use them in every season, click here to purchase this incredible DYP cookbook. OR enter my giveaway to receive the book and a bag of potatoes! You can enter in the box below (or if the box does not come up click on the rafflecopter link)!

a Rafflecopter giveaway

5.0 from 1 reviews

Potato Leek Soup with Bacon - DYP Book Review - PLUS Giveaway!

Author: Sharon Hernandez & Ida Rodriguez

Recipe type: Soup

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Ingredients

1½ cups DYPs, diced small
1 package Melissa's Belgian Style Leeks, sliced lengthwise, then cut crosswise into 1 inch pieces (about 2 leeks)
2 tablespoons butter
2 cups water
2 cups vegetable or chicken broth, plus more for thinning
¾ teaspoon sea salt
white pepper to taste
3 slices thick cut bacon, cooked and crumbled

Instructions

Place the DYPs in a bowl and cover with water to prevent discoloration.
Set a large stock pot over low heat and add butter. Add the leeks and cook, stirring occasionally, until softened. Drain the DYPs and add them to the leeks, along with water and the broth, sea salt, and white pepper.
Increase heat to high and bring to a boil. Cover and reduce the heat to a simmer. Cook for 30 minutes, or until the DYPs are very soft.
Pour the soup mixture into a blender, in batches if needed, and puree until smooth. (Be careful with hot liquids in blenders). Return the pureed soup to the pan and add broth to reach the desired consistency. Continue to cook over low heat till heated throughly.
Serve in bowls topped with bacon.

Disclaimer: I was not paid to promote or sponsor this post. I was given a bag of DYPs and the DYP Cookbook from Melissa’s Produce. All opinions are my own. Please see disclaimer in the giveaway for details regarding to the prize and details of the contest.

26
Nov
2014

The Big Book Of Sides – Cookbook Review – Whole Roasted Cauliflower

categories: Low Carb, Miscellaneous, Quick Meal, Reviews, Side Dish, Uncategorized

This is the time of year I spend hours scouring the internet looking for the most impressive side to impress our relatives with at holiday gatherings. Half the time I get distracted on Pinterest looking at other things besides a mouth-watering side. Hours later I have nothing to show for it.

A couple of weeks ago I attended a cookbook release event at the Melissa’s Produce test kitchen in Vernon, CA. The Big Book of Sides by Rick Rodgers was presented to an entire room of hungry bloggers. We were treated to several recipes from the book, prepared by Melissa’s amazing chefs. Life as a food blogger does not suck.

Rick is an Award winning cookbook author of more than 40 cookbooks. This isn’t his first rodeo. His past experience has helped create an impressive collection. This compilation of inventive and traditional sides is the only place I will need to look when trying to impress the relatives.

There is something for everyone from stuffing and gravy to homemade green bean casserole and macaroni and cheese. There are healthy sides and decadent comfort foods. Even homemade dressings and step by step instructions to the perfect risotto. If you have any occasion you need to bring a side dish for this book covers it all.

Among the dishes we were served was:

Roasted Beet and Orange Salad

Homemade Green Bean and Mushroom Casserole with Crispy Shallots

Mexican Christmas Eve Salad

Also on the menu was Roasted Brussel Sprouts with Bacon and Maple Syrup, Butternut Squash and Potato Gratin, and Ricks perfect Gravy. When I say perfect, I mean perfect.

One of the recipes that jumped off the page and into my kitchen this week was the Whole Roasted Cauliflower with Za’tar Crust (page 67). Not only would this make a great holiday side, but it is a fast, easy, tasty middle of the week side. Middle eastern spices mixed with greek yogurt create an almost parmesan like crust over the entire cauliflower head. If you haven’t decided what to bring to Thanksgiving dinner bring this. As the description in the book says, “It’s a show stopper!”. Below you will find the recipe card for this show stopping side dish.

To add this wonderful book to your collection you can click here or on the image below. The book would make a great Christmas present for anyone who loves to cook or is learning to cook.

Disclosure: I was not compensated for any portion of this post. The book was given to my courtesy of Rick Rodgers cookbook launch event. All opinions are my own. My opinion is that you should click the link above and get this book into your hot little hands now.

Whole Roasted Cauliflower with Za'tar Crust

Author: Rick Rodgers

Nutrition Information

Serving size: ⅛ of the head

Recipe type: Vegetable, Side dish

Cuisine: Middle Eastern

This is a show stopper- an entire head of cauliflower roasted with a yogurt topping to a golden brown turn. For such a simple dish, it gets points for its dramatic appearance and complex flavors.

Ingredients

¾ cup low-fat plain yogurt (I used greek)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sesame seeds
1 teaspoon ground sumac
2 garlic cloves, crushed through a press
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 head (about 2 lbs) cauliflower, green leaves trimmed

Instructions

Position a rack in the center of the oven and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil.
In a medium bowl, whisk the yogurt, oregano, thyme, sesame seeds, sumac, garlic, salt and the pepper until smooth. Stand the cauliflower on the baking sheet and spread the yogurt mixture all over the top and sides.
Roast until the topping is deep and golden brown and the cauliflower is tender when pierced with a long, thin knife, 50 minutes to 1 hour. Cut the cauliflower into wedges and serve.

13
Oct
2014

Good Cheap Eats & October Unprocessed

categories: Healthy Lifestyle, Miscellaneous, Reviews, Uncategorized

The most frequent complaint I hear about eating healthy or even just eating clean is how expensive it can be. I do a lot of work to make our grocery bill fit within the budget. I wrote Top 12 Tips for Eating Healthy on a Budget in March to give my readers an insight into how I do it. But honestly, it takes a lot of planning. For those of my readers who need, “healthy, yet frugal” meals in one book, Good Cheap Eats is for you.

This book could not have come at a better time for me. October 1st marked the first day of the “October Unprocessed” Challenge. If you are unfamiliar with it, click here to read the official guide. In summary, each person who pledges to go through all of October eating only food with whole ingredients. If you can’t pronounce it, you don’t eat it.

Each individual can make their own exceptions and rules so they don’t set themselves up for failure. For instance, last weekend I did a mud run and camped all weekend with 30 other people. I am made exceptions because of this. They are my own personal exceptions. But I am writing them down and making clear rules for myself to abide by. For you that might look like giving up soda. Or not eating blue box mac n’ cheese. For everyone it will be different.

Although Good Cheap Eats does not solely focus on unprocessed foods, Jessica Fisher is a huge proponent of making meals from scratch, using whole ingredients. Jessica defines this book best in her about section. She says, “This book is a road map toward shopping wisely, choosing ingredients carefully, and planning meals that your family will enjoy; and of course, it’s full of recipes to help you do it with taste and style, all while staying under budget”. Each dinner for four people is $10 or less. Music to a healthy frugalista’s ears.

There are a few recipes that stand out to me the most for my unprocessed challenge. The first one is the Homemade Corn Tortillas. Tortillas have been on my ‘make my own’ list for quite some time. For some reason they seem so daunting. Thanks to the 30 day challenge I can add these to the list of must have home-made pantry items.

Another recipe that immediately caught my eye and was super easy to make was her Skillet Poached Eggs with Spinach. The picture alone should sell you on its pure awesomeness. Protein paired with detoxifying greens, makes for a perfect breakfast, lunch or dinner for the super busy individual. I’ve posted the recipe below to give you a taste of Good Cheap Eats.

Not only do you get 200 money-saving, clean recipes, but also advice on how to eat out on the cheap, and how to make your menu even more budget friendly. She also offers tips to save you time and a list of kitchen equipment that will ‘set you up for success’.

Like I said, this book could not come at a better time. I have used it multiple times this week alone for unprocessed meal ideas. Not only do I love these meals, but my family does too. They are simple yet awesome eats.

Click here to purchase your copy. Not only will you be purchasing valuable recipes, and ideas, but supporting an awesome mom. Win, win!

Disclosure: I was not compensated in any way to review Good Cheap Eats. I was given the book, that I will happily keep in my cookbook collection. All opinions and comments are my own.

5.0 from 2 reviews

Skillet Poached Eggs with Spinach

Author: Jessica Fisher

Nutrition Information

Serving size: 4
Calories: 234

Fat: 17.1
Saturated fat: 4
Unsaturated fat: .7
Carbohydrates: 7.6
Sugar: 1.8
Sodium: 164
Fiber: 2
Protein: 13.9
Cholesterol: 390

Recipe type: Breakfast, Lunch, Dinner

You can adjust the greens to ones that you prefer, and add ingredients like mushrooms and peppers or bacon. Use whatever you have on hand.

Ingredients

2 tablespoons olive oil
2 leeks, halved lengthwise and thinly sliced crosswise into half-moons
5 ounces baby spinach
8 large eggs
Kosher salt and freshly ground pepper

Instructions

In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, 3 to 5 minutes. Add the spinach. Stir gently and cook until slightly wilted.
Spread out the spinach mixture to create 8 small wells. Crack an egg into each well. Season to taste with salt and pepper.
Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes.

25
Aug
2014

The Great Pepper & Hatch Chilie Cookbook Review {giveaway}

categories: Breakfast, Dairy Free, Desserts, Giveaways, Main Dishes, Reviews, Uncategorized

I talked about my life long passion for cookbooks in one of my last posts. I can honestly sit for hours and read them. I get excited about learning new things and love seeing a traditional recipe tweaked into a modern version.

Yes, I am a culinary geek to the core. My library of cookbooks is pretty vast. Although I love finding new recipes on the internet, nothing is better than sitting with a book, feeling the page between your fingers, finding new inspiration at the turn of each page.

The Great Pepper Cookbook is no exception. Melissa’s Produce doesn’t hold anything back when they create a new cookbook. I have personally been to their test kitchen and tasted the recipes made by their chefs. They are talented and inventive. The recipes in this book speak to that.

Of course when I received the books I immediately started going through them. In each book, the first section talks all about the scoville scale (how hot a pepper is), describes each pepper type in detail and how to prepare fresh and dried.

I love spicy food! I actually carry around packets of tabasco in my purse, just in case there is an emergency. True story. I like some spice to my food, not overpowering, but a wake me up, warm me up spice.

In the Great Pepper Cookbook I found a multitude of recipes I wanted to make. But there was one that HAD to be made first. It combines my two food lusts together, spicy and chocolate. Chile Chocolate Truffles, oh em gee, come to me. I’ve had a love for spicy chocolate since I had it the first time at the San Diego Food & Wine Festival. I couldn’t wait to taste that duo together again.

Making the truffles was actually very easy. I changed the heavy cream to coconut milk in my version due to my intolerance. You simply heat the cream/coconut milk together with spicy peppers, combine with the chocolate, sesame seeds and raisins. Then cool the concoction in the fridge for two hours. Scoop the chocolate with a melon baller, roll into balls and toss in walnuts. Yup, pretty much the best truffle I have ever had. No joke. I will have these babies in the fridge from her on. Each truffle is only 80 calories. Serious bonus!

Now onto the Hatch Chile Cookbook. I actually have had this book for over a year. I went to the recipe tasting event at Melissa’s test kitchen when they launched the book. I was able to taste the Honey Mustard Pretzel Crunch, Hatch Chile Corn Bread, Hatch Chile Deviled Eggs, Hatch Chile cookies, and even a lemonade infused with hatch chili ice cubes. Every single item was incredible.

I’ve made a lot of the recipes from the Hatch Chile book and even developed this Hatch Chile Corn dog because I love the flavor so much. I wanted to showcase something new and different for you. I love stuffing portabellos, I’ve made them into BBQ Chicken Pizzas, and every now and then I crave one stuffed with creamed spinach. I never thought to make them into a frittata. Kudos on that idea Melissa’s!

You have to make the Frittata-Stuffed Portobello Stuffed Mushroom Caps. Such a fun, spicy way to serve eggs. It would be amazing as a brunch item during the holidays. The colors are even perfect with the addition of tomato, hatch chilies and basil.

Lucky for you it’s Hatch Chilie season and during this time of year you can attend a live roasting! Click here to find a location roasting chilies near you. Then go buy the book, it is a chile lovers must have.

Melissa’s produce has always been extremely generous with me. Not only did they supply all the produce for this post, they have allowed me to share both recipes I mentioned. AND, they offered up FOUR of The Great Pepper Cookbooks to giveaway! Entering is super easy! Just follow the instruction in the Rafflecopter link here ——-> a Rafflecopter giveaway

For more awesome sneak peeks at these cookbooks check out what my fellow IEFB bloggers did: My Imperfect Kitchen, The Devil Wears Parsely & It’s Okay to Eat the Cupcake.

5.0 from 1 reviews

Chile-Chocolate Mole Truffles

Author: Melissa's Produce

Nutrition Information

Serves: 36 (1 truffle)

Serving size: 1 truffle
Calories: 80

Fat: 6g
Saturated fat: 2.5g
Carbohydrates: 7g
Sugar: 5g
Sodium: 0mg
Fiber: 1g
Protein: 1g
Cholesterol: 5g

Recipe type: Dessert

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

These truffles are an exotic, subtly spicy, decadent treat

Ingredients

10 ounces semi sweet chocolate chips (can use vegan)
1 tablespoon white sesame seeds, toasted
2 tablespoons seedless raisins, minced
5 ounces heavy whipping cream
¼ ounce (about a 1 x 2-inch piece) dried ancho chile pepper
½ teaspoon ground dried chipotle pepper
½ teaspoon ground cinnamon
¼ teaspoon fresh lime zest
1 cup walnuts, toasted and finely crushed

Instructions

In a metal bowl, combine chocolate chips, sesame seeds, and raisins. In a small saucepan, heat cream over medium heat; stir in ancho chile, chipotle chile powder, cinnamon, and zest. Bring just to a simmer; immediately remove from heat. Remove and discard ancho, pour cream mixture over chocolate chip mixture, stirring constantly until chocolate is melted and mixture is completely blended. Let cool to room temperature; cover and refrigerate until firm, about 1 to 2 hours.
Line a baking sheet with parchment paper. On a plate, spread the walnuts in an even layer. Using a ½ teaspoon measuring spoon (or melon baller) scoop out cooled chocolate mixture, form into a 1-inch ball, roll in crushed walnuts, and place on prepared baking sheet. Repeat with remaining chocolate mixture to form 36 truffles. Cover and refrigerate for at least 2 hours or up to 5 days. Serve.

Notes

Nutrition facts are for original recipe, not with coconut milk.

5.0 from 1 reviews

Frittata-Stuffed Portobello Mushroom Caps

Author: Melissa's Produce

Recipe type: Breakfast

Ingredients

Oil for cooking spray
12 large eggs
Melissa's My Grinder Organic Italian Seasoning
Melissa's My Grinder Rainbow Peppercorns
1 tablespoon unsalted butter
1 large heirloom tomato, top and bottom removed, thickly sliced into 4 rounds
Salt and freshly ground black pepper
10 fresh basil leaves, cut into ribbons
2 Hatch Chilies, roasted peeled, stemmed, seeded, and chopped
4 large Portobello mushrooms stems and gills removed (see note below)
4 ounces cream cheese, cubed

Instructions

Preheat the oven to 350 degrees. Lightly oil a baking dish.
In a large bowl, whisk together the eggs and a few grindings of the Italian seasoning and rainbow peppercorns. Set aside.
In a large skillet, melt the butter over medium heat and cook the tomatoes, turning once, just until the tomatoes release their moisture, about 1 to 2 minutes. Season to taste with salt and pepper, then add the basil and chilies and continue cooking just until the basil begins to wilt, about 1 minute.
To stuff the Portobellos, fit 1 tomato slice into each mushroom cap and one-fourth of the basil and chilies. Pour in egg mixture to nearly fill the mushroom. Top each Portobello with a few cubes of cream cheese.
Bake the stuffed mushrooms in the prepared baking dish for 35 to 45 minutes, or until the filling is set.

Notes

Gently scooping out some of the meat of the mushroom cap often helps the stuffing fit nicely.