Hybrid Athlete Food Blog

Chickpea Curry

Posted by Lacey Byrd on

Chickpea Curry

Ready in 20 minutes

Serves 2 people

Per Serving: 

Calories: 272

Protein: 7

Carbohydrates: 20

Fat: 19

Ingredients

1 tbsp olive oil

15 g diced onion

½ tsp minced garlic

½ tsp minced ginger

¼ tsp paprika

½ tsp curry powder

¼ tsp cumin

100 g grated tomatoes

100 ml coconut milk

100 g boiled chickpea

35 g frozen spinach


Preparation

  1. Heat the oil in a boiling pot over medium heat and sauté the diced onion, garlic and ginger for 1 minute.
  2. Mix and stir all of the spices in the pot for a minute.
  3. Add in the tomatoes, coconut milk and chickpeas to the pot and stir for a while.
  4. Add the spinach and cook for about 4 minutes then turn off the heat and transfer it to the plate.

Tips

Add grilled chicken breast or shrimp for additional lean protein.

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Chickpea Curry

Posted by Lacey Byrd on

Chickpea Curry

Ready in 20 minutes

Serves 2 people

Per Serving: 

Calories: 272

Protein: 7

Carbohydrates: 20

Fat: 19

Ingredients

1 tbsp olive oil

15 g diced onion

½ tsp minced garlic

½ tsp minced ginger

¼ tsp paprika

½ tsp curry powder

¼ tsp cumin

100 g grated tomatoes

100 ml coconut milk

100 g boiled chickpea

35 g frozen spinach


Preparation

  1. Heat the oil in a boiling pot over medium heat and sauté the diced onion, garlic and ginger for 1 minute.
  2. Mix and stir all of the spices in the pot for a minute.
  3. Add in the tomatoes, coconut milk and chickpeas to the pot and stir for a while.
  4. Add the spinach and cook for about 4 minutes then turn off the heat and transfer it to the plate.

Tips

Add grilled chicken breast or shrimp for additional lean protein.

Read more


Oyster Mushroom Shnitzel

Posted by Lacey Byrd on

Oyster Mushroom Shnitzel 

Ready in 20 minutes

Serves 1  person

Per Serving: 

Calories: 327

Protein: 18

Carbohydrates: 36

Fat : 13


Ingredients

  • 100 g Oyster Mushrooms
  • 1 Medium Egg
  • 50 g coconut Flour
  • ½ tsp Black Pepper
  • ½ tsp Cayenne
  • ½ tsp Red Chili Flakes
  • ½ tsp Garlic Powder
  • Salt
  • ½ Lemon Juice (freshly squeezed)
  • Parsley(optional)
  • Avocado Oil

Preparation

  1. Mix together flour, salt, black pepper, garlic powder, red chili flakes, and cayenne.
  2. Dip the mushrooms into the whisked egg. Then dip into the flour mixture for covering. Shake the oyster mushrooms to remove excess flour.
  3. Fry in hot oil until mushrooms turn golden brown. After removing the mushrooms from the pan, remove excess oil using a paper towel or waxed paper.
  4. Serve with lemon and optionally finely chopped parsley.

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Oyster Mushroom Shnitzel

Posted by Lacey Byrd on

Oyster Mushroom Shnitzel 

Ready in 20 minutes

Serves 1  person

Per Serving: 

Calories: 327

Protein: 18

Carbohydrates: 36

Fat : 13


Ingredients

  • 100 g Oyster Mushrooms
  • 1 Medium Egg
  • 50 g coconut Flour
  • ½ tsp Black Pepper
  • ½ tsp Cayenne
  • ½ tsp Red Chili Flakes
  • ½ tsp Garlic Powder
  • Salt
  • ½ Lemon Juice (freshly squeezed)
  • Parsley(optional)
  • Avocado Oil

Preparation

  1. Mix together flour, salt, black pepper, garlic powder, red chili flakes, and cayenne.
  2. Dip the mushrooms into the whisked egg. Then dip into the flour mixture for covering. Shake the oyster mushrooms to remove excess flour.
  3. Fry in hot oil until mushrooms turn golden brown. After removing the mushrooms from the pan, remove excess oil using a paper towel or waxed paper.
  4. Serve with lemon and optionally finely chopped parsley.

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Blackberry Square

Posted by Lacey Byrd on

Blackberry Square

Ready in 20 minutes

Serves 6 people

Per Serving: 

Calories: 173

Protein: 4

Carbohydrates: 18

Fat: 9

Ingredients

  • 65 g almond flour
  • 80 g oat flour
  • 20 g medjoul dates
  • 1/4 tsp salt
  • 20 ml coconut oil
  • 15 ml coconut milk
  • 1 tsp vanilla extract
  • 70 g frozen blackberries
  • 65 g ripe banana
  • 20 g honey

Preparation

  1. Put the flour, Medjool dates, coconut oil, vanilla, and coconut milk in the food processor and make a dough.
  2. Then spread half of the dough in the form of crumbs on the bottom of the tray.
  3. Put the remaining ingredients in the food processor, turn it into a sauce.
  4. Spread the sauce on the dough.
  5. Spread the remaining dough in the form of crumbs and bake in the preheated oven at 170°C for 30 minutes.
  6. Slice into squares after cooled.

Tips

Serve with Halo Top ice cream or dairy free whipped cream

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Blackberry Square

Posted by Lacey Byrd on

Blackberry Square

Ready in 20 minutes

Serves 6 people

Per Serving: 

Calories: 173

Protein: 4

Carbohydrates: 18

Fat: 9

Ingredients

  • 65 g almond flour
  • 80 g oat flour
  • 20 g medjoul dates
  • 1/4 tsp salt
  • 20 ml coconut oil
  • 15 ml coconut milk
  • 1 tsp vanilla extract
  • 70 g frozen blackberries
  • 65 g ripe banana
  • 20 g honey

Preparation

  1. Put the flour, Medjool dates, coconut oil, vanilla, and coconut milk in the food processor and make a dough.
  2. Then spread half of the dough in the form of crumbs on the bottom of the tray.
  3. Put the remaining ingredients in the food processor, turn it into a sauce.
  4. Spread the sauce on the dough.
  5. Spread the remaining dough in the form of crumbs and bake in the preheated oven at 170°C for 30 minutes.
  6. Slice into squares after cooled.

Tips

Serve with Halo Top ice cream or dairy free whipped cream

Read more


Creamy Chicken Edamame Pasta

Posted by Lacey Byrd on

Creamy Chicken Edamame Pasta

Ready in 25 minutes

Serves 2  people

Per Serving: 

Calories: 312

Protein: 39

Carbohydrates: 30

Fat: 7

Ingredients

  • 80 g Edamame Pasta
  • 100 g Chicken Breast
  • 100 g Broccoli
  • 20 g Chopped Onion
  • 60 mL Cream
  • ½ tsp Coconut Powder
  • Salt
  • Black pepper

Preparation

    1. Cook the pasta according to packet instructions.
    2. Cook the broccoli until tender.
    3.  While pasta is boiling, heat the olive oil in a pan.. Cook onion and garlic. Then add the chicken to the pan and Season the chicken with salt and pepper.
    4. Stir until chicken is lightly golden browned. Add the boiled and drained broccoli into the pan then saute.
    5. Add the cream and coconut powder to the pan and stir gently until the sauce thickens
    6. Combine the drained pasta and sauce in the pan and cook.

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Creamy Chicken Edamame Pasta

Posted by Lacey Byrd on

Creamy Chicken Edamame Pasta

Ready in 25 minutes

Serves 2  people

Per Serving: 

Calories: 312

Protein: 39

Carbohydrates: 30

Fat: 7

Ingredients

  • 80 g Edamame Pasta
  • 100 g Chicken Breast
  • 100 g Broccoli
  • 20 g Chopped Onion
  • 60 mL Cream
  • ½ tsp Coconut Powder
  • Salt
  • Black pepper

Preparation

    1. Cook the pasta according to packet instructions.
    2. Cook the broccoli until tender.
    3.  While pasta is boiling, heat the olive oil in a pan.. Cook onion and garlic. Then add the chicken to the pan and Season the chicken with salt and pepper.
    4. Stir until chicken is lightly golden browned. Add the boiled and drained broccoli into the pan then saute.
    5. Add the cream and coconut powder to the pan and stir gently until the sauce thickens
    6. Combine the drained pasta and sauce in the pan and cook.

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Herb Mediterranean Fish

Posted by Lacey Byrd on


Herb Mediterranean Fish

Ready in 25 minutes

Serves 4 people

Per serving: 

Calories: 214

Protein: 18g

Carbohydrates: 11g

Fat: 11g

Ingredients


  • 3 tablespoons olive oil, divided 
  • ½ large sweet onion, sliced 
  • 3 cups sliced cremini mushrooms
  • 2 cloves garlic, sliced
  • 4 cups chopped kale
  • 1 medium tomato, diced 
  • 2 teaspoons Mediterranean Herb Mix
  • 2 tablespoons dried oregano
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme
  • 1 tablespoon dried mint
  • 1 tablespoon dried sage
  • 1 tablespoon lemon juice 
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 (4 ounce) cod, sole, or tilapia fillets
  • Chopped fresh parsley, for garnish

 

Preparation

Step 1

  1. Heat 1 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add kale, tomato, and 1 tsp. herb mix. Cook, stirring occasionally, until the kale is wilted and the mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 tsp. each salt and pepper. Remove from heat, cover, and keep warm.

Step 2


Sprinkle fish with the remaining 1 tsp. herb mix and 1/4 tsp. each salt and pepper. Heat the remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the fish and cook until the flesh is opaque, 2 to 4 minutes per side, depending on thickness. Transfer the fish to 4 plates or a serving platter. Top and surround the fish with the vegetables; sprinkle with parsley, if desired.

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Herb Mediterranean Fish

Posted by Lacey Byrd on


Herb Mediterranean Fish

Ready in 25 minutes

Serves 4 people

Per serving: 

Calories: 214

Protein: 18g

Carbohydrates: 11g

Fat: 11g

Ingredients


  • 3 tablespoons olive oil, divided 
  • ½ large sweet onion, sliced 
  • 3 cups sliced cremini mushrooms
  • 2 cloves garlic, sliced
  • 4 cups chopped kale
  • 1 medium tomato, diced 
  • 2 teaspoons Mediterranean Herb Mix
  • 2 tablespoons dried oregano
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme
  • 1 tablespoon dried mint
  • 1 tablespoon dried sage
  • 1 tablespoon lemon juice 
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 (4 ounce) cod, sole, or tilapia fillets
  • Chopped fresh parsley, for garnish

 

Preparation

Step 1

  1. Heat 1 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add kale, tomato, and 1 tsp. herb mix. Cook, stirring occasionally, until the kale is wilted and the mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 tsp. each salt and pepper. Remove from heat, cover, and keep warm.

Step 2


Sprinkle fish with the remaining 1 tsp. herb mix and 1/4 tsp. each salt and pepper. Heat the remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the fish and cook until the flesh is opaque, 2 to 4 minutes per side, depending on thickness. Transfer the fish to 4 plates or a serving platter. Top and surround the fish with the vegetables; sprinkle with parsley, if desired.

Read more