Sunday, July 5, 2015

Flavor Your Kombucha

For tips on making your basic kombucha successfully, check this post: Kombucha - Make It Yourself.

Once you get things going, you are going to want to try all sorts of flavors when ever you make a new batch.

Jessica's favorite is to put fresh strawberry slices in each bottle. (I find this one very sweet...)

One of my favorite flavorings is to add the juice of 3 organic lemons to the gallon just before bottling.

Other citrus combinations are also incredible, changing out a lemon for a lime, or an orange.

Blackberry-ginger is another flavor that disappears around here quickly. I put two blackberries and a bit of fresh peeled ginger in each bottle.

My newest flavor profile is one I've been working on for a good while. Pumpkn Kombucha. It's over on the wordpress blog I'm working on -   I could drink this one every day.

I also love doing Basil Mint - I put two basil leaves and two mint leaves in each bottle. Not everyone loves this one but I do - especially on hot summer days.

What are some of your favorites? Please share here or on Feeding Ger Sasser FaceBook page.

Friday, July 3, 2015

Double Cherry Pork Tenderloin

I love to cook. Did you know that about me?  I love recipe development. I love trying things out on Ger and Cassie when they come over.  Before Ger headed out for the first part of season 2 with the NPGL San Francisco Fire I came up with this. It was just awesome. 
I put the following ingredients into a gallon-sized Ziplock bag:
2 TBSP diced onion
1 TBSP Garlic Gold nuggets
1/4 cup dried cherries ( or 1/2 lb fresh cherries, stemmed, pitted, and halved)
1/4 cup cranberries
1/4 tsp red pepper
smoked sea salt and freshly ground black pepper
Next, I cut 2 pork tenderloins into halves, making 4 pieces. (This recipe can easily be halved – just do one pork tenderloin)
I placed the meat into the Ziplock bag, closed it, and squished and turned the bag over to coat the meat completely.
I let this marinate for 30 minutes at room temperature, turning and squishing often. (This can be done up to a day before and placed in the fridge)
I heated up my grill pan over medium heat and then poured the tenderloins and all the marinade out into the grill pan.
I cooked the tenderloin, turning frequently and getting all four sides, until done. It took just over 20 minutes total, and was just a teeny bit pink in the center. (It should be 145 degrees if you use a meat thermometer, but I never do)
I let it rest 10 minutes on the platter before cutting into thin slices.
Seriously, this isn’t difficult and it really is just awesome. So, impress someone soon!

Thursday, July 2, 2015

Balsamic Beets with Goat Cheese

When Jack and I were in Key West recently we had a great beet appetizer at Latitudes on Sunset Key.  That was my inspiration for this recipe. I made it this week when all the kids came over for dinner.

Beets have big nutritional value - A recent Dutch study shows that they have a compound that reduces the amount of oxygen your muscles need. Olympians drink beet juice. Beets are trending, and for good reason.  I hope you branch out and try these!

I washed 6 organic beets and cut off the leaves, leaving about an inch of the stems, and set the leaves aside to sauté later. I cut off the root part on the bottom end also. I cut the biggest two beets in half so they would all be done at the same time.

I rubbed coconut oil on the bottom of a 9 x 12 cake pan and placed the beets in there and rubbed them coconut oil. I placed a piece of foil on top of them and sealed it around the edges.

I put them into a 350 degree oven for 60 minutes. I pierced one with a fork to see if they were soft.

I took them out and let them cool off for a little while. Then I peeled them. (The peel will slide right off with your hands) 

I sliced them up, added sea salt and black pepper, and poured a little balsamic vinaigrette on them - Flying Olive's Black Cherry Balsamic Vinegar gives them an interesting kick! 

I served them with slices of goat cheese. Everyone loved them.
 Leftovers are great hot or cold. They're also excellent diced up and thrown into a salad. So, fuel up, athletes, and let me know how beets are increasing your performance.

Tuesday, June 23, 2015

Meal Prep for the Week from Feeding Ger Sasser - E

I love this photo of Ger and his San Francisco Fire team. They were definitely #firedup at their first 2015 GRID match. I hope you catch some of the action on

Here's another weeks worth of easy meal prep if you find some time this week. No one ever said, "I wish I hadn't done all that meal prep."

My Meal Prep for the Week from Feeding Ger Sasser plans aren't as big as some of the others. This is on purpose.  I think if you get a little meal prep done, you are well on the road to eating healthy foods and being less stressed about it. I also know that you will want to pick up your go-to meal when you just can't do much else.
 If you don't get any snacks or breakfast prep done, that's ok, too. It's something to shoot for another week. Be ok with it. ANY prep is GOOD prep, so start with dinners.

If you see something on here that doesn't appeal, or you don't like, just choose something else and substitute.

As you look through the recipe links, make your shopping list. Write down what you don't already have on hand. It's also a good idea to check in the kitchen to make sure you do have the other items.

While things are cooking, get your containers out. (and their lids.) You could label everything. You could stack them according to the week, too, but you don't have to.  Keep it simple until you find your groove.


Paleo Apricot chicken

Sausage and Artichoke Skillet

Tuna Avocado Salad


Balsamic Roasted Sweet Potatoes

Eat Your Vegetables!

Marinated Mushroom Skewers


Big Healthy Cookies

The Best Nut Butter Bars

Pumpkin Paleo Crunch

Sunday, April 26, 2015

Cherry Balsamic Blood Orange Chicken Tenders

I put 2 tsp coconut oil into a large skillet.

I added 1 package of organic chicken tenders.

I sprinkled them with:
smoked sea salt
freshly ground black pepper
smoked paprika
I cooked them on medium heat, turning them now and then. They took less than 15 minutes.

When they were done I drizzled about 1 tsp of Flying Olive Blood Orange Olive Oil and 1 TBSP Flying Olive Cherry Balsamic Vinegar.  (You can experiment here with other infused flavor combinations...)
I stirred and turned them over as these last two ingredients made a thickened bit of glaze on the chicken. 
It was heavenly.

Here's a selfie of me and Mikko. We love to watch all the action at the box, especially with only 3 weeks until Regionals 2015.

Saturday, April 25, 2015

Sriracha Lime Roasted Cauliflower and Zucchini

I ordered salt from again recently for my favorite salt in the world, Cherry Wood Smoked Sea Salt. I also picked up a new one, Sriracha Lime Salt. As soon as I tasted it, I wanted to try this recipe. It was swallowed right up! Ger like that kick that this fine salt brings. (Salt Traders even sent me a jar of Guava Wood Smoked Sea Salt as a thank you for singing their praises - just another reason to love them!)

People who don't love cauliflower should roast it. Like most vegetables, roasting cauliflower in coconut oil brings out the carmelized richness, almost a sweetness to it. It's so good for you it's worth finding ways to love it.

 I preheated my oven to 425 degrees.
Next, I covered a cookie sheet with aluminum foil. I rubbed coconut oil on that.

I took a huge head of organic cauliflower and cut it up into bite-sized pieces. 
I cut 3 small zucchini into big bites.
I put all of this on the cookie sheet and added 1 heaping TBSP of melted coconut oil. I mixed this up with my hands and then spread the pieces out.

I sprinkled them with:

1  1/2 tsp Sriracha Lime Salt
1/2 tsp smoked paprika 
  freshly ground black pepper.

I roasted them for 25 minutes. Perfection!

Friday, April 17, 2015

Honey Lime Shrimp

Shea agreed to share with us how she makes this incredibly easy shrimp. It's good!

1 bag of medium frozen raw shrimp
1/4 of medium white onion
1/4 cup of honey (raw or local)
1 large lime
Sea salt and garlic powder or fresh garlic to taste (I totally didn't measure)
Tiny bit of Olive oil or coconut oil

So this is the easiest, quickest thing ever. It's really light and could go on top of a salad or stand alone with a side. I had it with spaghetti squash au gratin.
I thawed the shrimp (in COLD water) and cut up the onion. Once it was thawed, I put a skillet on medium heat and put in just enough oil to cover the pan (I don't like my shrimp greasy) and added the honey so it would mix better. Once hot, I added the onion, shrimp, salt and garlic. I stirred it around and once the shrimp was pink on both sides, I squeezed both sides of the lime into the skillet. Cooked it a little longer (it only took like 7 minutes....if that, total). And that's it!!  Super simple and yummy."

I've been looking at Shea's photos on FB to pick one out to share with you here - hard to decide...a Crossfit pic? One where she looks amazing, with her husband, Josh? How about both?


That shrimp looks good on you, Shea.