trainer joes blog

This is a fantastic dish and is a great option for those following my fueling plan for fueling 3  (any blood type).
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INGREDIENTS:
Brown Rice:

• 1 teaspoon coconut oil
• 1 cup uncooked short grain brown rice

Thai green curry:

• 2 teaspoons olive oil or coconut oil
• 3 cloves garlic, minced
• 3/4 cup diced green onion
• 2 stalks lemongrass, tender white inner bulb only, minced
• 1 heaping cup diced carrots (about 3 large carrots)
• 1 tablespoon freshly minced ginger
• 3 tablespoons finely diced fresh basil
• 2 tablespoons green curry paste
• 1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
• 1 (15 oounce) can lite coconut milk
• 1/2 cup vegetarian broth (or water)
• 15 Oz of cooked and drained Chickpeas or (1) (15 ounce) can chickpeas, rinsed and drained
• 1 tablespoon gluten free soy sauce (or coconut aminos)
• 1 lime, juiced
• 1/2 teaspoon salt, plus more to taste
• 1 red bell pepper, thinly sliced
• 1 cup boiled peas (drained)

Garnish:

• Cilantro
• Green onion (optional)
• Hot sauce (optional)

INSTRUCTIONS

1. To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
2. Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
3. Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in the peas. Taste and adjust seasonings as necessary.
4. Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy.

INGREDIENTS:
Coconut Balls

• 1 ½ cups unsweetened coconut, shreds or flakes
• ¼ cup coconut oil, solid or melted
• 2 tablespoons pure maple syrup

Chocolate Dip Layer

• ¼ cup + 2 tablespoons carob chips or chopped paleo vegan chocolate
• ½ teaspoon coconut oil

Chocolate Drizzle

• 2 tablespoons vegan chocolate chips or chopped paleo vegan chocolate
• ¼ teaspoon coconut oil

INSTRUCTIONS:

1. Line a baking sheet with parchment paper or wax paper. Set aside for later.
2. Make the coconut balls: Add coconut, coconut oil and maple syrup to a blender or food processor. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces.
3. Using a small cookie scoop, scoop very tightly-packed balls of coconut mixture onto the prepared baking sheet, spacing them evenly apart. If needed, gently press and shape loose bits of mixture into a firm ball. Repeat until no mixture remains.
4. Freeze for 15-20 minutes. About 5 minutes before the balls are done freezing, it’s time to prepare the chocolate dip layer.
5. Make the Chocolate Dip Layer: Use the double boiler method, or the following. Add the Chocolate Dip Layer ingredients: add ¼ cup + 2 tablespoons chocolate chips and ½ teaspoon coconut oil. Heat in 20-second increments until just slightly softened and melted. Stir in between heating, until smooth.
6. Remove coconut balls from the freezer. Dip the bottom of one ball into the bowl of melted chocolate, using the side of the bowl to scrape off excess. Lay back onto the baking sheet. Repeat until all coconut balls have been coated.
7. Make the chocolate drizzle: add Chocolate Drizzle ingredients to the bowl of leftover melted chocolate. Heat in the microwave in 20-second increments until just softened. Stir until smooth.
8. Using a rubber spatula, scrape melted chocolate into a zip bag, then trim a tiny corner off. Holding the bag over a coconut ball, pipe the chocolate in a zigzag pattern. Repeat for all balls.
9. Place baking sheet into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy! Storing instructions below.

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Ingredients

• 1 cup natural almond butter unsalted
• 1/3 cup pure maple syrup
• 1/2 cup ripe mashed banana
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped vegan dark chocolate more for topping if desired (chunks or chips work fine)
• 2 cups shredded zucchini (loosely packed, don’t squeeze out water)

Instructions

1. Preheat oven to 350 degrees F and grease a round 9x9 in baking pan with cooking spray (I lined mine with parchment paper as well for easy serving).
2. Whisk together almond butter, maple syrup, banana, and vanilla.
3. Stir in cocoa powder, baking soda, cinnamon, and salt until well combined.
4. Fold in chocolate chunks and zucchini until combined.
5. Place mixture into prepared pan and use a spatula to spread evenly.
6. Top with a handful of chocolate, if desired.
7. Bake for 30-35 minutes or until an inserted toothpick comes out *mostly* clean.
8. Allow cake to completely cool before slicing and serving.

​Ingredients

• 4 small zucchini
• 1½ cups red onion, diced
• 3 tablespoons olive oil
• 1 tablespoon fresh ginger root, grated
• 2 cups carrots, grated
• 1 cup mushrooms, diced
• 1 cup broccoli Flowers, diced
• 1 cup almonds, finely ground
• 2 tablespoons tamari
• Vegan Mozzarella Cheese

Instructions

1. Preheat an oven to 350 degrees.
2. Cut the zucchini in half lengthwise. Using a spoon, scoop out and dice the centers. Reserve the flesh for the stuffing.
3. In a large frying pan, saute the onion and ginger in the olive oil on medium heat for five to 10 minutes.
4. Stir in the carrots, mushrooms, broccoli, and reserved zucchini flesh, and saute five to 10 minutes more. Add the almonds and the tamari and saute for five minutes more. Remove from heat.
5. Evenly stuff each of the zucchini halves with the sauteed vegetables and place them on a baking sheet sprinkle Vegan Cheese. Place the stuffed zucchinis in a preheated oven and bake for 35-40 minutes.
6. Remove from the oven and serve. The zucchini boats can be served on a bed of plain basmati rice.

Ingredients: 
3 tablespoons olive oil
1 medium yellow onion
4 large cloves garlic, minced
3 tablespoons minced ginger
1 teaspoon garam masala
2 teaspoons curry powder
½ teaspoon ground coriander
1 small pinch cayenne pepper
1 (14.5-ounce) can chickpeas, rinsed
1 cup chicken stock
1 cup light coconut milk
2 packed cups finely chopped kale leaves (about ½ bunch)
salt and pepper to taste
lemon juice to taste
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Directions:
1. Heat olive oil over medium heat. Add onion and a pinch of salt and cook for 7 minutes, or until it begins to soften. Add garlic, ginger, and spices and cook for another 2 minutes.
2. Add chickpeas, stock, and coconut milk and bring the mixture to a boil.
3. Reduce to a simmer and cook gently for 10 minutes to allow the flavors to meld.
4. Add the kale and another pinch of salt and simmer gently for 10 more minutes.
5. Season to taste with salt and pepper and finish with a squeeze of fresh lemon juice just before serving.