The Team often works out and gets the incredible opportunity to talk fitness with top celebrities and stars across the Big Screen and Music Charts! In this great behind-the-scenes clip we share some to their insightful ways of living healthy lifestyles, which begins with nutrition. Enjoy and eat smart, work it hard in the gym and #sweatitup!
The Team catches up with Chef Robert and Gail to talk protein and all things nutritious!
Reposted with permission from the American Culinary Federation, credit to Dave Woolley, Chef, CD Culinary Approach, Denver, Colorado
The National Culinary Review, April 2017
10 spring roll wrappers (wet under hot water 5-10 seconds)
20 thin, fresh, ripe mango slices from peeled, pitted mango
10 oz. cooked brown rice, cold
10 fresh basil leaves
10 fresh cilantro sprigs
10 fresh mint leaves
10 (3-4 inch) green onion pieces, green part only
20 (2-inch long) red pepper, thin julienne
Mango Nuoc Cham (recipe follows)
Mango Nuoc Cham
3 T. sweet chili sauce
½ t. Sriracha
½ t. fish sauce
2 T. fresh mango, pureed
2 t. fresh lime juice
1 t. fine-minced carrot
1 medium garlic clove, fine-minced
½ cup water
Salt, to taste
1. On cutting board, with 2-4 wet spring roll wrappers at a time, put 2 mango slices opposite each other on each roll. Add 2 leaves each basil and cilantro; add 3 mint leaves. Add 1 oz. brown rice; add 3-4 pieces red pepper julienne. Fold sides of wrapper over so each covers half filling; roll into “cigar.”
2. Prepare pre-shift; hold approximately one shift, well-wrapped, refrigerated.
3. Serve with mango nuoc cham dipping sauce.
Mango Nuoc Cham
METHOD: Mix all ingredients together. Let sit 12-24 hours to bloom. Season to taste with salt. Pour into bowl; hold for service.
The Team, joined by some of our Celebrity friends, sit down to a great meal of protein and fun!
The Team, led by TJ Millard talk healthy eating for weight loss with Dr. Dan of SWAT Fuel!
6 firm, ripe Bosc pears
2 cups granulated sugar
2 vanilla beans, split, scraped
½ t. cream of tartar or 2 t. lemon juice
2 oz. unsalted butter, cut in small pieces
1½ cups lightly toasted, skinned hazelnuts, divided
¼ cup extra virgin olive oil
¼ cup granulated sugar
1 t. salt
1. Peel and halve pears, leaving stem intact on half of each pear. Set aside.
2. Put sugar, 1 cup water and vanilla bean seeds in shallow, wide nonreactive pan with heavy bottom and tight-fitting lid. Add cream of tartar or lemon juice; stir until sugar completely moistened. Heat sugar, covered, over medium heat until dissolved and syrup bubbling. Remove lid, increase heat; continue cooking until lightly caramelized and golden-brown. Add butter; swirl in pan until melted and uniform color. Place pear halves in caramel, cut side down; cook over medium heat, occasionally basting with caramel. When sauce begins to attach itself to pears causing them to color, transfer to parchment-lined sheet pan. Drizzle with remaining caramel.
3. Set aside ½ cup hazelnuts. Put remaining 1 cup in food processor; add olive oil, sugar and salt. Pulse several times. Blend briefly on low speed; increase speed to form smooth paste, adding water 1 T. at a time if necessary to achieve slightly looser consistency than peanut butter.
4. To serve: Coarsely chop reserved hazelnuts. Drain excess caramel from pear halves. Coat with hazelnut butter; roll in chopped hazelnuts. Serve warm or at room temperature with ice cream or whipped cream.
Reprinted with permission from the American Culinary Federation and Credit: Matt Lightner, Chef, Atera, New York
The National Culinary Review, July/August 2016