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Food & Drink
Homemade Gluten-Free Mac & Cheese

SweatTheStyle_GlutenFreeMacAndCheese_IngredientsEveryone loves some good old fashion Mac & Cheese even though it’s not the healthiest or lightest of meals. This Sweat The Style approved dish is made from scratch and has substituted all the gluten ingredients with alternatives. There is nothing wrong with splurging on delicious and heavy food once in a while as long as it’s made from organic whole ingredients and made from scratch, so you know exactly what’s in there. We only live once so let’s enjoy good food in the best way possible.
¼ C  Shredded Light Mozzarella Cheese
¼ C  Shredded Light Cheddar Cheese
¼ C Grated Pecorino or Grana Padano Cheese
1/4 C Rice Flour or Gluten Free Flour
3 C Organic Skim Milk or Reduced Fat
3 T Unsalted Butter
3 C Cooked Gluten Free Macaroni Pasta
1 C Rice Cake Crumbs or Toasted Gluten Free Breadcrumbs
1 T Extra Virgin Olive Oil
Salt and Pepper

SweatTheStyle_GluttenFreeMacAndCheese Directions:
Preheat oven to 400°F
In a medium stock pot melt the butter over medium heat and whisk in the flour; continue to whisk the roux until there is a nutty scent. Gradually add the milk and continue to whisk. Bring the sauce to a low boil and continue to whisk until thickened. Turn off the heat and add the cheese, stir in the cooked macaroni. Season with salt and pepper to taste.
In a small mixing bowl, add the breadcrumbs and coat with Extra Virgin Olive Oil. Add the Mac & Cheese mixture into a baking dish and cover with breadcrumbs.
Bake in the oven for about 20-25 minutes or until crumbs are toasty and the center of the dish is bubbly and hot.

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Food & Drink
Spring Vegetables with Pea Tendrils and Ginger-Lime Dressing

SweatTheStyle_SpringVeggies Ingredients:
1 head Green Cauliflower, cored and thinly sliced
1 bu Baby Carrots, quartered lengthwise
1 bu Easter Radishes, quartered lengthwise
1 ea Fennel Bulb, thinly sliced lengthwise
1 bu Pea Tendrils, cleaned and leaves picked
1 ea Meyer Lemon, thinly sliced crosswise
1 c Cilantro Leaves, picked
¼ c Lime Juice, freshly squeezed
2 T, Minced Ginger
½ c Extra Virgin Olive Oil
Sea Salt

Ginger-Lime Dressing:
In a medium-mixing bowl, add the ginger and lime juice, slowly whisk in the extra virgin olive oil and season with a pinch of sea salt. Serves 6

Prepare Veggies:
In a large mixing bowl, add all the vegetables and marinate them with the ginger-lime dressing for about 15 minutes. Add the pea tendrils and cilantro leaves and gently toss everything together. Arrange them on a plate and layer in the Meyer lemon slices. Season with a pinch of sea salt.

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Food & Drink
Beef & Broccoli

SweatTheStyle_BeefandBroccoli Ingredients:
6oz Thinly Sliced Tri-Tip about 2in strips
½ C Cooked Beech Mushrooms
2 C Blanched Baby Broccoli
¼ Onion, Thinly Sliced
4 Cloves Garlic, Thinly Sliced
2T Bragg Soy Sauce
2T Extra Virgin Olive Oil or Grape Seed Oil
1t Chili Flakes

SweatTheStyle_BeefandBroccoli_Made Directions:
To cook the mushrooms:
Heat a sauté pan over medium-high heat, add 1T Oil and add the mushrooms. Sear until golden brown and season with a pinch of salt and pepper. Turn off the heat and set aside.

To blanch the broccoli:
In a large pot, fill with 8C of water and bring to a boil. Add enough salt for the water to taste like the sea. Drop the broccoli into the water until the broccoli is almost tender, about 30 seconds. Pull the broccoli out with a kitchen spider onto a plate or sheet pan and set aside to cool.

To make the beef and broccoli:
Heat a large sauté pan over medium-high heat, add 1T Oil. Sear the sliced Tri-Tip onto the pan until just almost cooked through, about 2 minutes and remove from the pan. Turn down the heat to medium-low, add the onions, garlic and stir until translucent. Then add the broccoli, mushrooms, chili flakes and soy sauce and stir together. Put back the beef into the pan and stir again.
Serve over brown rice or eat as is.
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Food & Drink
Alaskan Halibut Ceviche and Market Lettuce

SweatTheStyle_Ceviche_IngredientsThis is a simple, clean, and easy recipe to make ceviche. For simple dishes like this the taste always depends on the quality of ingredients, especially the fish. We sourced all our fresh ingredients from the Hollywood Farmers Market including our protein, the beautiful Alaskan Halibut.

Since muscle protein is degraded during exercise, it’s important to replenish your body with a blend of protein and carbohydrates after a workout to help rebuild the structural aspects of the muscle. This is a super quick and tasty recipe to eat immediately after a sweat to help replenish your body.

1 Fresh Skinless Alaskan Halibut, cut into 1/3-inch cubes
¼ c Lime Juice, freshly squeezed
½ Red Onion, small dice
1 Serrano Chile, minced
¼ c Cilantro, rough chop
4 c water
Sea Salt
1 Head Large lettuce, cored and cleaned
SweatTheStyle_Ceviche Directions:
Bring 4 cups of water to a boil in a saucepan. Put the Halibut in a medium size mixing bowl, pour the hot water over the Halibut and stir around with your hands or a spoon for no more than 5 seconds, then discard the water through a mesh strainer. This gets rid of any fishy smell or taste. Place the Halibut back into the mixing bowl and add all the ingredients together. Season to taste with sea salt flakes. Refrigerate the ceviche for about an hour. Serve with lettuce cups as a healthier alternative to tostadas.
Serves 4

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Food & Drink
Rainbow Citrus & Avocado Salad with Juicy Dressing

AdrianneHo_BloodOrange Citrus is in season so why not celebrate by combining all its diverse colors and tastes together. At the Hollywood Farmers’ market we found all the blood oranges, navel oranges, tangerines, grapefruits, and meyer lemons at farmer Laura Ramirez of J.J.’s Lone Daughter Ranch which is certified organic. She also grows a wide variety of avocados so we decided to add a beautiful fuerte avocado to ground the fresh juicy flavors of all our specialty citrus. Traditionally citrus fruits and avocados grow together so maybe that’s why they compliment each other so well.

SweatTheStyle_CitrusSalad_Ingredients Ingredients:
2 navel oranges
2 tangerines
2 blood oranges
2 pink grapefruit
1 meyer lemon, thinly sliced crosswise with the skin on
1 fuerte avocado, peeled, pitted, and thinly sliced
1 shallot, very thinly sliced
¼ c meyer lemon juice
½ c extra virgin olive oil
1 bunch of mizuna
½ c pistachios, shelled, toasted and lightly pounded

SweatTheStyle_CitrusSalad Instructions:
Using a sharp utility or pairing knife cut off the top and bottom of the oranges, blood oranges, and grapefruits so that it sits flat on the cutting board. Cut down the side of each fruit curving the knife to follow its natural line, remove the skin and white pith. Place the fruit on its side and slice crosswise to make pinwheels, about a ¼ inch thick.

Peel the tangerines and with a paper towel gently rub off the pith and pull each piece apart.

To make the juicy dressing, put the meyer lemon juice and any left over juice from all the citrus into a bowl. Slowly whisk in the extra virgin olive oil and season with a pinch of salt.

To assemble the salad, put the citrus, shallots, avocado and mizuna into a large bowl and add a pinch of salt. Pour over the dressing and toss very gently. Layer the ingredients onto a plate and garnish with pistachios.

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Food & Drink
Cauliflower Soupreme with Almond Aillade

SweatTheStyle_CauliflowerSoup_IngredientsCauliflower Soupreme
Grape seed or Extra Virgin Olive Oil: ¼ c
Onion: 1/2 large, diced
Leek: 1 medium, diced
Celery Stalk: 1 medium, diced
Garlic: 6 cloves, groughly chopped
Cauliflower: 1 head, cored and roughly chopped
Vegetable Stock: 8 cups
Sea Salt: To Taste
Ground Pepper: To taste

In a large stock pot add the grape seed or extra virgin olive oil over medium heat. Then add the onion, leek, celery, and garlic and sweat until translucent. Add the cauliflower with 1 cup of vegetable stock and season with salt and pepper, then cover with a lid. Continue to stir the vegetables every minute until soft, making sure not to get any color, then pour the rest of the vegetable stock and bring to a boil for about 5 minutes. Put the soup into a blender and puree until silky smooth, season again to taste.
SweatTheStyle_CauliflowerSoup_Thermos Almond Aillade:
Toast Almonds: ¼ c
Garlic: 1 clove
Lemon Zest: 1t
Extra Virgin Olive Oil: ¼ c
Lemon:Juice of ½
Italian Parsley Leaves: 1T, roughly chopped

To make the Almond Aillade pound the garlic in a mortar and pestle into a paste, add the almonds and pound into rough pieces. Put the almonds and garlic into a small mixing bowl and add the extra virgin olive oil, lemon juice, and chopped parsley. Season to taste.

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Food & Drink
Apple Cider Chicken Salad

SweatTheStyle_AppleChickenSalad_Ingredients Apple Cider Vinaigrette
Apple cider: 2 Tbsp
Extra Virgin Olive Oil: 4 Tbsp
Minced shallots: 1 Tbsp
Sea Salt: To taste
Freshly ground black pepper: To taste

In a small mixing bowl add apple cider and minced shallots, slowly whisky in Extra Virgin Olive Oil until emulsified. Season with salt and pepper, to taste.
Chicken Salad Apple Cider Chicken Salad
Farmer’s Market Lettuce: 1 Head cored, rinsed, and separated into leaves. Red Crisp, Salinova, Green Crisp, and Red Butter Lettuce shown here.
Heirloom Apple such as Arkansas Black: 1 Thinly sliced
Shallot: 1 Thinly sliced
Italian parsley: 5 Leaves
6oz Grilled free range chicken breast: Sliced into ½ inch strips
Apple Cider Vinaigrette: To taste
Sea Salt: To taste
Freshly ground black pepper: To taste

In a medium-mixing bowl, add lettuce, apples, shallots, and parsley. Add the vinaigrette and toss to coat. Season with salt and pepper, to taste. Layer in the grilled chicken breast strips.

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Food & Drink
Fall Farro Pomegranate Bowl With Aleppo Pepper Dressing

SweatTheStyle_PomograniteFarroSaladIngrediants Aleppo Pepper Dressing
Aleppo Pepper: 1 Tsp
Lemon: Half
Pomegranate Molasses: 1 Tbsp
Extra Virgin Olive Oil: 3 Tbsp
Salt: To taste

In a bowl whisk Aleppo Pepper, the juice of half a lemon, pomegranate molasses, and a pinch of salt. Slowly whisk in extra virgin olive oil until emulsified.

SweatTheStyle_PomograniteFarroSaladFall Farro Pomegranate Bowl
Farro: 1 Cup
Pomegranate Seeds: 1/4 Cup
Toasted Walnut Pieces: 1/4 Cup
Cooked Water Spinach or “Yu-Choy”: 1/2 Cup
Chopped Parsley:1/4 Cup
Grapeseed Oil: To coat pan
Aleppo Pepper Dressing: 2 Tbsps

Cook the Farro in a pot of boiling salted water until tender, about 15 minutes. Drain well and let cool. While the Farro is cooking, heat up a sauté pan with grape seed oil, enough to lightly coat the pan. Add about 2 cups of raw chopped water spinach or “Yu-choy” and sauté until wilted, season with salt. In a medium sized mixing bowl, add the farro, pomegranate seeds, walnut pieces, spinach, and chopped parsley. Pour the aleppo pepper dressing and stir to combine. Garnish with additional parsley and pomegranate seeds. Best served room temperature.

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Food & Drink
Smoked Salmon Toast To Go

SweatTheStyle_SmokedSalmonToGo_1 Ezekiel bread is a great alternative to white or whole wheat slices. It’s made with sprouted grains which makes digestion easier for the body and contains more protein, amino acids, and vitamins than regular bread.
Ezekiel Bread: 2 Slices, toasted
Smoked Salmon: 4 Slices, chopped
Half Avocado: Sliced
Dill: 1 Tbsp, finely chopped
Crème Fraîche: 1/4 Cup
Red Onion: 2 Tbsp, minced
Sea Salt: To taste
Olive Oil: To taste
Lemon Juice: 1 Squeeze
SweatTheStyle_SmokedSalmonToGo Instructions:
To make the smoked salmon crème fraîche combine chopped onion, crème fraîche, dill, smoked salmon and a squeeze of lemon juice. Garnish with olive oil, dill, and set aside.
Slice half of the avocado, scoop out flesh, and sprinkle with sea salt. Set aside.
Layer avocado sliced over salmon crème fraîche mixture on top of ezekiel bread and enjoy. Pack all three parts of this recipe separately for the perfect on the go post-workout snack.

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