On Friday, February 27th, I got the extreme pleasure of meeting this amazing group of people from Evolution Hospitality Group in San Diego, CA at the Hard Rock Hotel. Over 200 employees of Evolution Hospitality Group joined in one room to learn about the Habits of Highly Successful Fit Foodies, featured in my book, The Clean Eating Handbook, 31 Essential Rules for Health, Wellness, and a Fabulously Fit Life, also available as eBook Download.
Evolution Hospitality is a relatively new hospitality management company with a long history of creating value through best-in-class hotel operations acumen.
This group was awesome, engaged, and motivated to live better and eat cleaner.
Check out some new healthy, CLEAN, and delicious recipes shared with this group.
Black & White Sesame Seed Crusted Salmon
Gluten-Free/ Clean
Serves 4
INGREDIENTS
Sesame-Crusted Salmon
3 tbsp. white sesame seeds
3 tbsp. black sesame seeds
1 tsp. wasabi paste
1 Tbsp. low sodium organic soy sauce or Bragg’s amino acids
½ tsp sea salt or Kosher salt
½ tsp cracked black pepper
4 small fillets of salmon, 3-4 oz. each
2 tbsp. raw coconut oil
DIRECTIONS
1) Combine white and black sesame seeds and spread evenly on a large flat plate.
2) In a ramekin, mix together wasabi and soy sauce mixture with a fork. Brush each piece of salmon with thin layer of wasabi mixture and season with salt and pepper. Roll in the sesame seeds and coat evenly.
3) In a large skillet over medium high heat, heat coconut oil gently place place salmon fillets in the pan. Cook for 2-3 minutes and turn; adjust heat so as not to burn sesame seeds. Serve over pan sautéed snap peas and shredded carrots, with Farrisotto or room temperature over greens and tossed with Ginger and Citrus Vinaigrette.
Ginger and Citrus Vinaigrette
Vegan/ Gluten-Free/ Raw/ Clean
Makes about ½ Cup
INGREDIENTS
Ginger Citrus Vinaigrette
1 Tbsp rice wine vinegar
3 Tbsp. extra virgin olive oil
Juice of 1 lemon plus ½ teaspoon zest
Juice of 1 blood orange (regular orange if unavailable) plus ½ teaspoon zest
1 ½ tsp. grated fresh ginger
½ tsp sea salt or Kosher salt
½ tsp. cracked black pepper
DIRECTIONS
Ginger and Citrus Vinaigrette
In a small metal bowl, add rice wine vinegar and slowly drizzle in extra virgin olive oil, whisking until oil is emulsified. Mix in lemon juice and orange juice plus zest, ginger, sea salt and white pepper. Taste and adjust for seasoning.
Wild Mushroom Farrisotto with Colorful Cauliflower
Vegan/ Clean
Makes about 4 Side Dish Servings
INGREDIENTS
Wild Mushroom Stock:
2 tablespoons extra virgin olive oil
2 shallots, minced
1 pound assorted wild mushrooms such as porcini, shiitakes, creminis, and portobellos stems trimmed off, washed and rough chopped
1/4 cup dry cooking sherry
2 cups low sodium vegetable broth
1 cup fresh flat Italian leaf parsley, washed, stems removed, rough chopped
Sea Salt and cracked black pepper to taste
DIRECTIONS
Farrisotto:
2 tablespoons raw coconut oil
1/4 cup minced shallot
1 cup uncooked farro (if using quick cooking farro, adjust cooking time)
4 cups Wild Mushroom Stock (recipe above)
Sea Salt and cracked black pepper to taste
2 Cups Assorted cauliflower, cleaned – purple, green, orange and white
Extra virgin olive oil
Wild Mushroom Stock Directions:
1) In a large sauté pan over medium-high heat, heat coconut oil, then add the shallots and sauté until translucent, about 2 minutes.
2) Over high heat, add the mushrooms and sauté until tender, about 3 minutes. Add the sherry and deglaze the pan. Stir in the low sodium vegetable broth. When it is hot, puree the mixture with an immersion blender; or carefully transfer to a blender. Add flat Italian leaf parsley; puree until a smooth, even consistency is achieved.
Farrisotto Directions:
1) In a medium saucepan over high heat, bring Wild Mushroom stock to a boil then immediately reduce to simmer.
2) In a large saucepan or stock pot, heat raw coconut oil over medium high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the farro and stir until the grains are coated with oil and begin to slightly toast, about 1 minute.
3) Add 1/2 cup of the simmering mushroom stock and reduce heat, stirring continuously, until most of the liquid has been absorbed.
4) Continue adding broth 1/2 cup at a time and stirring constantly, until the farro grains are tender but still slightly al dente, about 20. If using quick cooking farro, cook time can be accelerated. Season to taste with sea salt or Kosher salt and freshly cracked black pepper.
5) Top with steamed and pan sautéed colorful cauliflower and a drizzle of extra virgin olive oil.
Pumpkin N’ Spice Protein Power Truffles
Vegan/ Gluten-Free/ Raw/ Clean
Makes about 16-20 ‘truffles’
INGREDIENTS:
1 1/2 cups old-fashioned, gluten-free oats
1 scoop non-whey protein powder (We like Vega One Vanilla or Chai Spice or Orgain)
1 Tablespoon unsweetened cocoa powder
1 cup unsweetened canned pumpkin
2 teaspoons pumpkin pie spice
½ cup 70% or more unsweetened cacao dark chocolate chips
1 tsp. pure vanilla extract
2 teaspoons organic stevia extract (liquid or powder)
Toppings To Roll ‘Truffles’ In:
Crushed walnuts
Slivered almonds
Unsweetened shredded coconut
Unsweetened cocoa powder
Unsweetened rice crisps
Directions:
1) In a medium mixing bowl, combine all dry ingredients.
2) In a separate small bowl, combine pumpkin, stevia extract (if liquid – if powder or granulated, add to dry ingredients) and pure vanilla extract. Add to dry ingredients and mix thoroughly until well incorporated.
3) Freeze mixture for about 30 minutes. Roll into 1 1/2″ balls, and press into desired toppings to create an even coated like in the picture above. Freeze extras in an air-tight container for grab-and-go snacks, clean desserts and pre/post workouts.
For more information on how Mareya can bring health and wellness to your company, email us at info@eatcleaner.com. We will also be hosting a webinar on LinkedIn soon, so follow us for the date and time!
Delicious recipes, awesome tips and guidance, and free giveaways are always available to help you eat cleaner and live a healthy lifestyle!! Follow @eatcleaner on Facebook, Instagram and Pinterest, and @eatcleanerfood on Twitter.