Baked Sweet Potato Fries

WBF recipe sweet potato fries.jpg

Ingredients:

1 pound sweet potatoes, peeled
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
black pepper to taste

Directions:

  1. Heat the oven to 400.
  2. Cut the sweet potatoes into sticks that are about 1/2 inch wide and 3 inches long.
  3. Toss sweet potatoes with the olive oil and set aside.
  4. Mix the spices, salt, and pepper in a small bowl, and sprinkle them over the sweet potatoes. Cover a rimmed baking sheet with parchment paper and spread fries on top of it so that none are overlapping.
  5. Bake for about 15 minutes until golden brown and crisp on the bottom. Then, turn them over and cook until the other side is crisp – for about 10 minutes more.

Pro-tip: Prior to cooking, soak pre-cut sweet potatoes in water for an hour. This will help make the fries crisper.

Cinnamon Apple Nachos

WBF recipe cinnamon apple.jpg

Ingredients:

1 apple chopped (we prefer Granny Smith for the perfect sweet but tangy taste)
2 tablespoons of raw peanut butter or almond butter (crunchy or smooth - your choice)
1/8 teaspoon cinnamon
a pinch of sea salt to taste

Directions:

Microwave (single serving)
Place all ingredients into a microwave safe bowl and mix until well combined. Place in microwave and heat for 2 minutes.

Meal Prep Option (2+ servings)
Make a larger portion of your mid-morning snack for multiple days by doubling or tripling the recipe. To do so, preheat the oven to 350 degrees. Double, triple or quadruple the recipe and place all ingredients into a casserole dish. Cook for 20 minutes and cool. Measure contents according to meal phase and store in meal prep containers. When you're ready to enjoy, heat your meal prepped portion in a microwave safe bowl for 2 minutes.

Lobster Pasta With Tomatoes and Basil

WBF recipel obster pasta.jpg

Ingredients:

1 pound cooked lobster meat, chopped into 1/2 inch pieces
10 oz brown rice lasagna noodles, sliced lengthwise
1 tablespoon olive oil
4 shallots, sliced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups fresh tomatoes, chopped
8 oz of vegetable broth
1 bunch of fresh basil, roughly chopped
salt and pepper to taste
**Pasta free options: With a mandoline or vegetable spiralizer, slice zucchini, squash, or large carrots to make grain-free noodles.

Instructions:

**Optional 1. If using fresh whole lobsters, prepare lobster by boiling them in water for 6 minutes. Cool and then remove meat.

  1. Bring a large pot of salted water to a boil and cook pasta according to directions.
  2. Meanwhile in a wide skillet, heat olive oil over medium-high heat and add in shallots. Cook for 1 minute until wilted. Next, add garlic, red pepper flakes, and tomatoes. Cook until garlic is fragrant, but not brown.
  3. Add half of vegetable broth to tomato mixture and lower heat to a simmer until reduced by half (for about 5 minutes).
  4. Add lobster and mix until well coated with tomato mixture. Cook for another minute.
  5. Add remaining broth and simmer until sauce has thickened to desired consistency. Stir occasionally.
  6. Once pasta is al dente, drain and slice lengthwise.
  7. Measure appropriate amount of lobster, tomato sauce, and pasta for your current MetPro meal phase.
  8. Add fresh basil and serve immediately.

Pan-Seared Skirt Steak with Chimichurri Sauce

For the Steak:

Sea Salt and Black Pepper
1 1/2 pounds skirt steak (cut it in half, crosswise)

For the Chimichurri Sauce:

1/2 cup red wine vinegar
3-4 garlic cloves, crushed
1 shallot, finely chopped
1 jalapeño, finely chopped
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil
salt and pepper to taste

Instructions:
Steak:
1. Lightly salt the steak and let it sit at room temperature for about 30 minutes. Using paper towels, pat dry and season a second time with salt and black pepper.
2. Set a lightly greased cast iron pan on the stovetop, and set to medium-high heat. Cook steak 3-4 minutes per side until meat is pleasantly charred and medium-rare.
3. Transfer steak to a carving board and let it rest for 5-10 minutes before slicing.
4. When you're ready to slice, find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it. 
5. Serve with Chimichurri Sauce.

Chimichurri Sauce:
1. Combine all ingredients in a bowl and stir until well combined. Please note: the consistency will be soup-like.
Optional: Prepare your Chimichurri sauce ahead of time and marinate your skirt steak for at least 3 hours or overnight prior to cooking. Then, top reserve sauce over cooked meat.

MetPro Phase Notes: Make sure you are correctly proportioning the fat (olive oil and steak) for your specific meal phase.