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Spent Grain Spiced Banana Pecan Bread

Did you ever wrap up a long, cold, tiring brew day and think, “You know what I really feel like doing right now? Baking.” Yeah, us either. Luckily we have found that spent grain keeps really well in a refrigerated Tupperware for a couple days so you can get your post-beer bake on at your leisure.

banana bread

  • 3/4 cup wet spent grain
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons butter
  • 1/2 cup sugar
  • 3 tbsp dark brown sugar
  • 3 very-ripe bananas
  • 2 eggs
  • 1/4 cup crushed pecans
  • 1 tsp. sugar free pumpkin spice

1. Preheat oven to 350 degrees.

2. Combine flour, salt, white sugar and baking powder in a mixing bowl.

3. Melt butter in the microwave for 30 seconds. Let cool slightly and add to dry ingredients.

4. Stir in the eggs.

5. Add the wet spent grain into the mix and combine.

6. In a small bowl, mash the bananas. Then stir them into your batter along with the pecans, pumpkin spice and brown sugar.

7. Pour the mixture into a greased bread pan or deep baking dish.

8. Bake for about 1 hour or until the top browns and a toothpick inserted in the center comes out clean.

Enjoy!

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Za’atar Baked Chicken Thighs

IMG_6333

Ingredients:
2 lbs chicken thighs
1/4 cup za’atar plus 1 reserved tablespoon
1 clove garlic, chopped
1 shallot, chopped
Juice of 2 lemons
1 tbsp. olive oil
Salt to taste

In a bowl, combine the 1/4 cup za’atar, shallot, olive oil, salt, garlic and lemon juice. Add the chicken and marinate for a couple hours or overnight if possible.

Preheat the oven to 425 degrees.

Put the chicken in a shallow roasting pan along with the remaining marinade.

Bake for 45 minutes.

Sprinkle with remaining za’atar and enjoy!

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Sage Rosemary Sea Salt Crusted Lamb Over Arugula Salad

lambThis dish is light, fresh and low in carbs and calories. It only takes around a half hour to make and the leftovers are just as good (if not a little better) the next day.

Ingredients

2 Lamb Steaks (also works with lamb chops)

1 tbsp. Crimson and Clove Sage Rosemary Sea Salt

1 tbsp. Olive Oil, Divided

1/4 cup Feta Cheese, Diced

4 cups Arugula

Juice of 1/2 Lemon

1/4 Red Onion, Finely Slivered

Cracked Black Pepper to Taste


Add half the olive oil to a medium, stainless steel pan and turn the heat to medium.

Coat each side of your lamb chops with the Sage Rosemary Sea Salt.

Add chops to the pan and let cook on one side for about 8-10 minutes, depending on thickness.


While your lamb chops are cooking, mix the arugula, red onion and feta in a large bowl.

Dress with lemon juice and the remaining olive oil. Add cracked black pepper to taste.

Stir well and place back in the fridge.


By this point, your lamb chops should be ready to flip.

Flip them over and cook on the other side for another 8-10 minutes.

Remove from heat and slice thinly.

We like to cook the meat a little rarer than desired and quickly sear each side in the hot pan after slicing.


Place your salad in a shallow bowl and top with the sliced lamb. Enjoy!

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Grilled Catfish w/ Sumac Over Swiss Chard w/ Turmeric & Mustard Seeds

This recipe is quick, easy and delicious. It’s paleo and keto friendly, as well as being low calorie. Plus, it’ll seem like you spent hours in the kitchen when in reality the whole recipe should take around a half hour.

 Ingredients

2 6 oz. Catfish Filets

1 Bunch Swiss Chard, Loosely Chopped

2 Cloves Garlic, Finely Sliced

2 tsp. Olive Oil

1 tbsp. Yellow Mustard Seeds

1 tbsp. Turmeric

2 tsp. Ground Sumac

Salt to Taste

Add 1 tsp. olive oil to a non-stick pan over medium heat. Let heat for about 30 seconds.

Add garlic and mustard seeds. Cook until garlic is lightly browned.

Add swiss chard, turmeric and salt (if desired).

Turn the heat down to low, add a splash of water and let simmer.


While the greens are simmering, heat 1 tsp. olive oil in a skillet.

Season the catfish filets on each side with sumac and sea salt if desired.

After around 30 seconds, place each filet in the pan skin side down.

Cook for around 4 minutes on each side, depending on thickness.


Plate your greens, top with a catfish filet and enjoy!