Seared Duck Breast

Ingredients:
1. Duck Breast (1) (Recently available from meat counter at Whole Foods, Available pre-packaged at Central Market)
2. Sweet Potato (1)
3. Spinach (2 handfuls)
4. Butter (1 tbs) – maybe
Seasoning:
1. Garlic Cloves (1/2- minced)
2. Salt (to season)
3. Pepper (to season)
4. Cumin (1/2 tablespoon)
Directions:
SWEET POTATO: (Note: Duck and Spinach takes ~20 min total. Prepare sweet potato to be ready to serve with duck)
1. Puree sweet potato with salt, pepper, 1 tbs butter, and cumin.
DUCK and SPINACH:
If you’ve never cooked duck….Youtube link for steps 1-5 here
1. Score skin on duck breast in a diamond pattern. Season both sides of duck breast with salt and pepper.
2. Place duck skin side down on a cold skillet.
*Note: Duck skin is full of delicious fat…one of the most flavorful fats next to bacon.  By starting in a cold pan, the fat will release from the skin.  No additional fat is needed for cooking.
3. Turn burner to medium-medium-high
4. Once the duck breast begins to sizzle cook for 5-6 minutes until the skin is nice and crispy. Flip over and cook for additional 1-2 min.
*Note: Duck is a poultry that is normally served medium-rare. If you like your meat a little more well done, adjust cooking time accordingly.
5. Remove duck breast from pan and allow to rest ~3 minutes before slicing.
6. Save leftover duck fat!
7. Add garlic to some of that duck fat. Saute garlic 1-2 minutes.  Add spinach. Saute spinach another 1-2 min.
Enjoy!

Slippery Slope

It starts with halloween, it happens again on Thanksgiving and continues with Christmas and New Years. Candy, pies, cakes, cookies and brownies. How will you handle these next few months? Halloween can be the beginning of a downward spiral that doesn’t end until after the holidays. Suddenly, you find yourself a few pounds heavier and upset with your body or results in the gym. You don’t have to eat the cheesecake or the cookies one of your co-workers made. You make decisions everyday, you are in control. Set the tone for the upcoming holiday season and say no to the fun size candy bars and sugary snacks. Besides, Halloween candy is not special. Just do what I do, eat a piece of bacon instead!

Dutch Oven Chuck Roast

Ingredients: 
4-5 lb Grassfed Chuck Roast
2 Tablespoons of olive oil or fat of your choice
1 Onion Chopped
2 Sweet Potatoes chopped
2-3 Cups of baby carrots
1 cup of chicken stock
2 teaspoons of cumin
Salt and pepper
2 teaspoons of garlic powder
1 tablespoon dried thyme
Directions:
1. Add chopped vegetables to bottom of slow cooker.
2. Rub roast with salt & pepper and spices
3. Heat oil on medium high and brown roast on both sides
4. Remove and place in slow cooker
5. Pour in chicken stock
6. Cook on low in a crock pot for 8 hrs or at 350 in a dutch oven for 3 hours

Crock-Pot Ham Roast

Ingredients
1 Ham Roast (3-4 lbs)
3 Sweet potatoes
1 Large apple
Honey
Cinnamon
Nutmeg
Ground Cloves
Salt and pepper to taste 

Directions
1. Place ham roast in crock pot, rub with spices and drizzle with honey.
2. Add cubed sweet potatoes and apple. Cook on low for 8 -10 hrs.

Optional: Add some chopped bacon…I did. Can’t wait to make this again!

What does your food log look like?

Food Log 10/10/11
Breakfast:
4 ounces barbacoa, 4 eggs and ½ red bell pepper
½ avocado
banana 

Lunch:
Chicken breast
1 Pork Rib
1 snack bag of baby carrots

Dinner:
Spaghetti squash with meatballs(3) and marinara. (2 bowls)
Glass of chocolate milk

1 Square of dark chocolate (85%)