Pesto Recipe

Pesto is a nice thing to have on hand to spruce up a meal.  Check out our stuffed pork chop recipe or add it to your meats and veggies for a tasty twist. 

Ingredients 

• 1 C. Basil
• 1 clove of garlic
• 1/4 C. of grated parmesan 
• 2 1/2 tbsp of olive oil
• salt & pepper to taste 

Preparation

1. In a food processor, pulse basil, garlic, parmesan, salt & pepper until smooth.
2. Slowly add the olive oil while pulsing
3. Store in a sealed container and refrigerate or freeze in t ziplock bag to use in a later date.
4. That's it!  So simple!

Chocolate Coconut Bark

You heard us right!  We're posting a recipe for your sweet tooth.  No worries, it's still pretty healthy; plus we'll kick your butt a little extra harder next time you come in to train.  Always looking out for you!

Ingredients 

• 2 oz. (about 55 grams) dark chocolate
• 1 C. coconut oil (make sure it's extra virgin, and unrefined)
• 1 handful coconut flakes
• 1 handful of silvered nuts (almonds, cashews or pecans)
• 1/4 tsp. sea salt

Preparation

1. Fill a pot with a few inches of water, then balance a smaller pot on top, so it just hovers above the water.
2. Bring the water to a simmer.
3. Break the chocolate into pieces, and melt it in the top pot.
4. Take the melted chocolate off the heat, and stir in the coconut oil until it melts. Add the nuts and coconut flakes.
5. Pour batter into an 8×8 pan, lined with parchment paper. Sprinkle the sea salt on top.
6. Put in the freezer for 15 minutes until solid, then cut into squares.
7. Enjoy and schedule your next training session! 

Pesto Stuffed Pork Chops

Ingredients 

• 2 tablespoons crumbled feta cheese (optional)
• 2 tablespoons chilled basil pesto
• 1 tablespoon toasted pine nuts
• 4 bone-in pork loin chops, 1 1/4-inch thick
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground thyme
• 2 tablespoons balsamic vinegar

Preparation 

• Preheat oven to 375 degrees F.
• Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
• Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
• Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.