Healthy options at Joe Louis Arena from St. Joseph Mercy Health System
Ingredients:
2 cup oats
1/3 dried tart cherries
2/3 cup all-natural peanut butter
3 Tablespoons honey
1 tsp vanilla
Optional add ins: chia seeds, protein powder, Greek yogurt, hemp seeds, dark chocolate, nuts, dried fruits, coconut, ground flax, etc.
Directions:
1 Mix ingredients together in a bowl.
2 Fill cups and freeze for 30 minutes.
STRONG TO THE FINISH SPINACH
Ingredients:
1 pound of organic spinach
½ cup pine nuts
Optional add ins: pumpkin seeds, mushrooms, butternut squash, sweet potatoes, shallots, garlic, etc.
Directions:
1 Warm spinach in a non-stick or cast iron pan over medium heat on the stove. Add pine nuts.
2 Remove from heat when spinach is wilted and pine nuts are toasted.
STANLEY CAPRESE SALAD
Ingredients:
Fresh Mozzarella block
Slices of tomatoes
Basil
Balsamic vinegar - my favorite is Fustinis 18-year aged Balsamic
Optional add ins: olive oil, fresh herbs
Directions:
1 Slice mozzarella cheese into one inch rounds
2 Slice tomatoes to be a similar size
3 Alternate one slice mozzarella, one tomato slice, etc
4 Drizzle balsamic vinegar over the top
MUSCLE-BUILDING GREEN SAUCE
Ingredients:
1 Avocado
1 cup Plain Greek Yogurt (I like Siggi's brand)
Optional add ins: Cilantro, thyme, basil, oregeno
Directions:
1 Mix ingredients together in a bowl.
2 Serve as a side sauce to spicy fish, chicken or pork
CEDAR PLANK SALMON
1 untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (8 oz) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Sweet potatoes
1 pound sweet potatoes, peeled and sliced,
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon molasses or brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
In a large skillet bring 1 inch of water to boiling. Add fresh sweet potatoes; reduce heat. Cover and simmer for 20 minutes or until tender. Drain well. Or, drain canned sweet potatoes and cut into 2-inch pieces; set aside.
For sauce, in a small bowl combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon, and allspice. Pour over potatoes in skillet.
Cook and stir gently until bubbly. Simmer, uncovered, for 5 minutes or until potatoes are glazed, spooning sauce over potatoes.