SWASHBUCKLED! (S2E9): Ryan’s Life Hacks for Sweet Abs

What can we say, except…[You’re] Welcome! This week, we celebrate all foods Ryan Haringa, our favorite demi-god amongst men! He sings, he acts, he’s intelligent… Okay, mostly we’re just obsessed withi his perfect abs. Marie got her hands on Ryan’s meal plan, and this week she and Amanda are setting out to get a “Body by Ryan” by cooking the things he eats every day: ground turkey, spinach, bell peppers, and…Peanut M&Ms*?

*Peanut M&Ms not available at Trader Joe’s. Discover the answer to this dilemma and more, by watching now.


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Following a diet plan that called for rock solid abs meant that Amanda’s refrigerator was full of healthy ingredients. Unfortunately, it was stocked with the same items that Marie brought (thus the spite bag reference).

But with most reducing diets, when you deprive yourself and restrict calories, you usually start to crave high fat, high sugar and generally unhealthy foods…which you’ll see in action in this episode. We don’t know how Ryan does it! (must be those daily 6 MnM’s! and One Bars!

Ingredients featured in this week’s episode:

 

Couple notes about the meals we prepared:

  • The zoodles were great. When we make this again, we’ll use a leaner ground turkey. The additional fat adds a great mouthfeel and flavor, but we would use a little extra heart healthy olive oil instead.
  • When you make zoodle bowls, add the zucchini at the very end. The longer they cook, the more fluid they release and turn mushy. We suggest you add the zucchini and parmesan, then turn the burner off. Top with cheese and put in the broiler for a minimal amount of time. The zucchini will soften enough with the other hot foods in the pan and in the oven.
  • We added protein powder to our ice cream. It tasted pretty good, but didn’t last in the freezer. Not because we ate it all, but because it solidified to a point it was inedible. If you choose to do this, we suggest eating within the hour of making or enjoy as a milkshake.

zucchini noodles

Spinach, Bell Pepper & Turkey Zoodle Bake

  • Servings: 4
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 pound Ground Turkey
  • 1 Tbsp Olive Oil
  • 2 Enjoya Peppas
  • 1 Bag Spinach
  • Salt and Pepper 1/2 tsp each
  • 1 large or 2 medium zucchini
  • 1/4 cup Roasted Tomato Basil Hummus
  • 1/4 cup parmesan cheese
  • 1/4 Quattro formaggio cheese

Directions

  1. Over high heat add ground turkey. Add salt & pepper. Cook through. Remove and set aside. Drain turkey fat. While this is cooking, spiralize zucchini.
  2. In the same pan, add olive oil. Once hot, add in peppers and sauté for a few minutes. Once soft, add spinach and let cook for another minute. Add in hummus.
  3. At the last minute, turn off burner and stir in zucchini noodles and parmesan. Top with Quattro fromaggio cheese and place in the broiler (low) for a few minutes (watch closely).  Remove and top with parsley and serve.


6 mnm ice cream

High Protein Sundae with Exactly 6 Peanut MnMs

  • Servings: 3
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 1/2 cup full fat Vanilla Ice Cream
  • 2 Scoops Vanilla Protein Powder
  • 1/3 cup Chocolate Covered Peanuts
  • 6 Mnms
  • Chocolate Syrup

Directions

  1. Combine ice cream and protein powder in a blender and blend on high speed for 30 seconds. Turn on low and add chocolate covered peanuts and mnms.
  2. Transfer to individual bowls and top with chocolate syrup.


 

 

 

 

 

SWASHBUCKLED! (S2E8): It’s The Great Trader Joe’s Campout, Charlie Brown

This week, we get real rugged with our ode to camping! Full of tin foil dinners, meat granola bars, improvising barware, “postmatesing” liquor and lighting things on fire. Plus grammar and vocabulary lessons (non-camping related). Check out the full episode here!

 


Ingredients featured in this week’s episode:

 

In preparation of camping this summer, Amanda tried out her camp cooking skills in the Fearless Flying Kitchen. Although, she doesn’t really ever go camping and thinks you can just throw packets of foil into the open fire (that’s how it works, right?)

We combine sweet and savory with these delicious peach and hatch green Chile foil packets. When we don’t have camping on the brain, we’ll make these again, but without the tin foil (since cooking with aluminum –> ingesting aluminum in your food –> not the best way to prepare meals on the daily) and instead bake in a pyrex dish. When peaches aren’t in season, you could even use canned or frozen (thawed) peaches.

Chile Cheese Rice and Sausage Foil Packets.png

Chile-Cheese Rice & Sausage Foil Packets

  • Servings: 5-6
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • One bag of microwavable brown rice
  • One can of diced green chiles
  • 2 Tbsp Nonfat Greek yogurt
  • One Peach, diced
  • 1/4 cup mozzarella cheese
  • salt and pepper to taste
  • Garlic powder 1 tsp
  • 1 package smoked, apple chardonnay sausage, sliced

Directions

  1. Preheat oven to 400˚F.
  2. Combine bag of brown rice with can of chiles and microwave for 2 minutes. Meanwhile, dice peach and add to rice and chiles after being microwaved. Add to that mozzarella, salt, pepper, Greek yogurt, and garlic salt.
  3. Get your sheets of foil ready. Add a portion of the rice mixture and top with a couple slices of sausage. Divide all the ingredients evenly between 5 or 6 tin foil sheets. Wrap up and bake at 400 degrees for 20-25 minutes. OR you could just toss it in a camp fire (we’re assuming this will work?)
  4. If you want to use a pyrex dish, we recommend mixing the sausages in with the rice mixture and placing in an 8X12 glass baking dish and bake at 400 for 20 minutes.


Smores Vodka Cocktail

Smores Vodka Cocktail

  • Servings: 2
  • Difficulty: moderately easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • One ounce coffee syrup
  • 1 small scoop vanilla ice cream*
  • Two ounces of vodka**
  • 1 Tbsp chocolate syrup
  • 2 Tbsp Half and Half
  • Ice for shaking
  • Glass Rimming: Chocolate syrup and crushed graham crackers, marshmallows

Directions

  1. Add ingredients to a shaker (or two zoo cups) and cover and shake until combined.
  2. Get a fire source and toast your marshmallow
  3. Get two smaller plates or bowls. Add chocolate syrup to one and crushed graham crackers to the other.  Grab a glass and place the rim in the chocolate syrup, then the graham crackers. Strain cocktail into glass. Top with roasted marshmallow.

*You really don’t need this. It is what we did, must most of it stayed with the ice when we strained it. If you really want this to be like dessert, you can put a little vanilla ice cream in your glass after rimming and before straining  into it. Or save some fat and calories and leave it out. You won’t miss it.

** We just had a regular vodka, but a flavored vodka would be delicious here too! Try a whipped cream or marshmallow flavor and let us know how it goes in the comments.