The Stark Blog
Three-hundred-sixty degrees is a metaphor for complete. Here you’ll find information on how to optimize your performance, train for exceptional results, nutrition, client stories with whom you’ll be able to relate, as well as concepts specifically related to fat loss and weight loss.
Tomatoes Stuffed with Ground Meat and Eggs
When you are meal prepping and you are tired of scramble eggs or an omelet for breakfast, turn to this recipe to make breakfast interesting again. You can easily multiply this recipe and control portions by weighing the protein in the tomato before adding the egg. Simply determine how much protein you need for each tomato account for 15-20 percent shrinkage after cooking. This recipe calls for bison and there is minimal shrinkage because of the low fat content in bison but there is still moisture or water that also shrinks your proteins after cooking. This is especially delicious in the summertime when the tomatoes are plentiful. You want to use round tomatoes not Romas for this recipe. The nutritional contents below are for bison but any ground meat would be delicious. I have even used ground turkey omitting the oregano and then added organic gluten free taco seasoning and it was really delicious. In addition you can add vegetables to the meat mixture or even add quinoa or rice if you need more carbohydrates.
Chicken Breast with Mustard Tarragon Cream Sauce
Here is a chicken dish that tastes like you spent a lot of time making but it really only takes about 30-45 minutes from start to finish. Even if you do not like mustard this is still a hit. It is really very light and you barely notice the mustard and and the fresh tarragon goes really well with the mustard and cream. This literally is "Winner, Winner Chicken Dinner"!
Ratatouille is a great side dish for any protein. You can make it a head of time and serve it with any of your proteins choices for the week. I use Japanese eggplant in this recipe because it does not have the bitter taste of Italian eggplant. This means you do not have to make it "weep" (sprinkle with salt and let it sit for an hour) before using to take bitterness out. Japanese eggplant is the long skinny type and most grocery stores will have it.
Swiss Chard and Meat Frittata
A frittata is basically an open-faced omelet. This is a great dish to make if you are having a hard time getting your breakfast in before work or taking the kids to school because you can make it ahead of time and heat up each day. You can even have it for lunch with a salad. This recipe is using ground beef but you can use bison, pork or even ground turkey or sausage. In addition, this recipe is using swiss chard but you can substitute spinach or any vegetables. You can also omit the meat and just have an egg and vegetable frittata.
Grilled Lamb Chops
Want to impress your valentine on Valentine's day. Make lamb for your lamb chop! Really easy, tender and juicy and easy! If get the New Zealand grass fed lamb it is lower in fat and much healthier. This is an easy recipe that is elegant and decadent. A sure way to win over your Valentine.
Cilantro Pork Stir Fry
This dish is packed with flavor and is a nice alternative to roasted pork tenderloin. I use pork tenderloin but any tender piece of pork will work. Cilantro goes really well with pork and the lime brightens the dish up. This recipe is from the " The Paleo Cookbook" and will not disappoint.
Venison Zucchini Boats
This is a unique take on a traditional stuffed zucchini. You can also substitute any one pound of ground meat, if you do not like venison. You can even use ground boar. You can find both venison and boar at Sprout's or other speciality butcher shops and grocery stores. In addition, this filling can be used with bell peppers if you do not like zucchini. To help keep you on track with portion control, weigh the protein filling by placing the hollowed out zucchini on the scale and hitting zero. Then fill boats to desired portion before placing them in the baking dish.
Quick Versatile Bolognese Sauce With Zoodles
Bolognese means "In The Style of Bologna," the Italian city in northern Italy known for cuisines that makes liberal use of meats. This is a rich meat sauce that is versatile because you can use ground beef, bison, turkey or ground chicken and it will still be delicious. Also, if you need more carbohydrates that day serve it over GF pasta or rice rather than zucchini noodles (zoodles). Omit red pepper flakes if you are adverse to heat from spice. You can add little fresh basil which is typically not part of bolognese but it adds a little freshness and if you love basil as I do- Just go for it!
My name is Craig Cooke and I define myself I believe through a number of factors on how I explore life. I'm a CEO of a company called Rhythm, a digital marketing agency I co-founded about 22 years ago. I am also a family man; a father of two.