by Matt Crews
Hello and good day to all! I had the great privilege of attending the 2014 TRX World Trainer Summit in beautiful Long Beach, California: two full days of lecture and praxis with the top minds in front of the room. Read more
This recipe was developed for a corporate fitness challenge. “How many cardio-protective oils could I get on one plate?” As you can see, alot!
So many phytonutrients and only three meals and three snacks per day to fit them into. What?! You’re not eating six times a day?
This twist on traditional coleslaw is a powerhouse of phytonutrients. Crisp Jicama is is a refreshing change and is great on a crudite platter as well as in our slaw. Try to get the fresh horseradish root, but prepared in the jar will work as well. You decide how spicy you want your dressing to be. Use it on baked potatoes, and roasted Asparagus.
This recipe was developed for a black tie vegetarian event. I paired the stuffed portobello with a tofu sweet corn souffle, and an oregano crostini. This concept is easy to dress up or down. Fill the glazed mushroom cap with crumbled bbq tempeh. Top with carmelized onions. It’s like a vegan sloppy joe!