Recipes – Page 7 – Stark Personal Trainer Gym in Newport Beach and Irvine, California

Whole Roasted Chicken

April 9, 2018

Here is a chicken recipe that will transport you to France. If you have ever had a roasted chicken in France you know what I mean. I have never had chicken as tender and juicy and this recipe is so tasty and succulent that it takes me back to the very place I first had it in France. You can serve it for dinner or use it for meal prep portioning the meat you need for your meals. This is surprisingly easy and so good. If you have kids, this is a recipe that kids love!

Salmon Cakes

April 9, 2018

For those of us that love salmon and are continually trying to find new ways to prepare it each week, this recipe will not disappoint. Serve it with a salad or with some of your favorite vegetables. These are fried in a skillet and to keep the fat down I use a spray bottle of olive oil to just thinly coat the bottom of a non-stick skillet.

Green Pea Summer Pesto

May 30, 2023

Who doesn’t enjoy a good pesto?! This summer-y twist is sure to taste delicious with grilled chicken, fresh meatballs, or on... Read More

beautifully browned pork tenderloin slices, covered in a creamy mushroom and herb sauce

Roasted Pork Tenderloin With Mushroom Sauce

March 27, 2018

This pork tenderloin recipe is incredibly flavorful and ridiculously simple. Serve it over some mashed cauliflower or potatoes and you have... Read More

a plate filled with spaghetti squash, bits of grape tomatoes, and fresh basil

Garlic Spaghetti Squash With Tomato and Fresh Basil

March 20, 2018

This spaghetti squash dish can used as a side dish or you can add shrimp or some Italian turkey sausage and make it a meal. You can use spaghetti squash to replace pasta in any of your favorite Italian pasta meals. It is a little sweeter than pasta and it does not have the starch but it is really yummy. You will not miss the pasta! It is really one of my favorites even with a simple meat sauce.

heirloom tomato halves sit on top of the bottoms, stuffed with meat and vegetables

Tomatoes Stuffed with Ground Meat and Eggs

March 20, 2018

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.

braised chicken breast sitting in a pan, covered in a creamy, pale yellow sauce, covered in herbs

Chicken Breast with Mustard Tarragon Cream Sauce

March 6, 2018

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

March 1, 2018

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.

a slice of frittata filled with greens sits on a plate

Swiss Chard and Meat Frittata

February 13, 2018

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.

lamb chop dinner, featuring perfect diamond shaped grill marks

Grilled Lamb Chops