Food Is Fuel: Recipe Blog

Bison Sirloin, Asparagus, and Sweet Potatoes

Grass-Fed Bison Sirlion, Asparagus, and Mashed Sweet Potato

We live in a time where most of us are too busy being caught up in the hustle of everyday life. So busy that we neglect some of the most important aspects of our lives. One in particular is our nutrition. What we eat, and put in our bodies is what makes up who we are, and how we feel. From the probiotics in your yogurt to the fat on your bacon it all affects how you feel and who you become. Tonight I’m going to focus on my dinner. My wife and I had Bison Sirloin Steaks, Asparagus, and Sweet Potatoes. I will explain the decision for these choices, and the health benefits of each food starting with the Bison.

6oz Grass-Fed Bison Sirloin Steak

I chose the Bison Steaks because bison is a much leaner meat. When comparing Bison vs. Beef with Broiled Ribeye Steaks. A 3.5 ounce serving of Bison has 177 calories, 6 grams of fat, about 2 grams of saturated fat and 30 grams of protein. It also meets more than 15 percent of the daily value for both vitamin B-12 and iron. The same serving of Beef has 265 calories, 17 grams of fat, almost 7 grams of saturated fat and 27 grams of protein. Like bison, the beef ribeye is a good source of both vitamin B-12 and iron. Both meats are also an excellent source of Creatine. An important nitrogenous organic acid that occurs naturally in vertebrates and helps to supply energy to all cells in the body, primarily muscle.

Organic Asparagus

Now, I’ll move on to the Asparagus. I chose this as the vegetable because it is loaded with vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. Asparagus is considered to be a natural aphrodisiac, mainly because it’s folic acid and potassium content. Potassium aids in the production of chemicals that enhance sexual drive. Asparagus also contains a high level of vitamin E, which stimulates the production of testosterone. Testosterone has many health benefits for both men and women. Which I will cover later in another blog post, along with other foods that aid in boosting your testosterone levels. (Link Here) Besides food, there are also other herbs that boost your testosterone. The Best All Natural, Organic Testosterone Booster on the market is Natural Force’s Alpha Strength. Get 10% OFF Your Order with Discount Code: Brando at Checkout.

Natural Force Alpha Strength

Last, but most certainly not least, we have Sweet Potatoes. This Super Food is packed with vitamin A (in the form of beta-carotene). A significant source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Plus they have a good amount of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. Together these nutrients help to heal inflammation in the body. Something that can help anyone, especially athletes and people with chronic inflammatory diseases.

Organic Sweet Potatoes

That wraps up my dinner, thanks for reading. If you enjoyed reading this, don’t forget to look out for future blog posts on Food Is Fuel, plus Foods That Natural Increase Testosterone and It’s Benefits. (Link Here)

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Paleo Shrimp Bowl

In todays microwave age, food isn’t the only thing people want fast. But it seems to be lower on the quality scale than most other things people want. A large number of the people here in America skip meals like breakfast everyday because they just don’t have the time. Or they rely on fast food drive thru’s and or heavily processed, breakfast foods/cereals high in refined sugars, and other unhealthy ingredients like preservatives, artificial colors, artificial flavors, gluten, soy, and more. Besides breakfast, lunch time seems to be the second most neglected. Not just skipping lunch, but what people eat on their lunch. Most Americans go to work everyday, and unless they take the time to pack themselves a healthy lunch everyday (highly recommended) chances are they aren’t putting the best fuel in their bodies. What seems to be the common factor in why people neglect the fuel they put in their bodies? Time. They don’t have enough time is the common answer. So today I am going to take you through an everyday lunchtime meal of mine, that I prepare and eat everyday on my hour lunch. To prove you can still prepare healthy meals, and fuel your body with the nutrition you need in a short amount of time. Yes I realize some people have less time for lunch, and cant leave like I do. Thats where meal prepping and packing your lunch for work comes into play. I will cover these topics in a later blog post.

Shrimp, Kale, and Zucchini Sautéed in Avocado Oil. With Minced Garlic, Paprika, and Himalayan Pink Salt.

Every day that I work, I get a one hour lunch break. During this lunch break I leave work like a lot of my fellow co-workers. I leave work and drive about 8 minutes down the road to my fathers house. I live about 35–40 minutes from work, so I leave the foods I need for lunch at his house, and go there to prepare my meal everyday. I do this because we only have a microwave at work to reheat food, and I do not use them. So I have worked out a way to still have a hot lunch without using the microwave. If I could not leave work for whatever reason, and still only had the microwave. I would pack a cold lunch, like a salad.

Ingredient #1: Wild Caught Shrimp

The first ingredient to this meal is Shrimp. I use shrimp as the main protein source for the meal. Shrimp have almost 18g of protein per 3oz. They are also packed with other essential fatty acids, vitamins, and minerals. Including 295mg of omega-3, and 17.9mg of omega-6 fatty acids. Also 1.3 mcg of vitamin B12, and an impressive 33.7 mcg of Selenium (48% DV) a very important mineral. Plus it has the brain boosting vitamin Choline. Which is used for several functions in the body from cell structure to a healthy nervous system, but maybe most importantly in the brain. Choline is considered to be a Nootropic, which are essentially nutrients for your brain. They help with memory and cognitive functions of the brain. The daily recommend amount for adult women is 425mg and 550mg for adult men. Many people supplement Choline to get their DV if they are not getting it from food sources alone.

Ingredient #2: Organic Kale

I start the shrimp in a covered pan with my next ingredient, chopped kale. Both of these I buy frozen, fresh kale would be better but sometimes I have had a hard time getting good fresh organic kale. I use kale because it is a vegetable low in carbs to stick with my Keto/Paleo diet. It is also high in potassium (329mg per cup), which I found I wasn’t getting enough of ounce I started tracking my daily nutrient intake. Anyway, I start both of these in a covered skillet on medium-high heat and cook until they are both thawed. I then drain the water out of the pain and return it to a medium heat.

Ingredient #3: Organic Zucchini Sqaush

While I have the shrimp and kale thawing in the pan I get to work on the next ingredient, freshly chopped organic zucchini squash. Zucchini is another low carb vegatable packed full of nutrients. I chop the zucchini into thin slices and wait until the shrimp and kale are thawed and I drain the water out (like I described above). Then I add in the zucchini slices and cover again. I keep stirring ocassionaly until the zucchini is cooked, then I add the last few ingredients.

I start by stirring in two tablespoons of Avocado Oil into the pan. Avocado Oil has MCT’s, or Medium Chain Triglycerides like coconut oil. So it is a good fat for a quick source of energy. It is also high in Monounsaturated Fat, which is the healthiest kind. I use it for most of my cooking. Then I add in 2 teaspoons of minced garlic. Garlic is in the allium family of vegetables, along with onions and leeks. Allium vegetables are known for their strong odor. This smell comes from sulfur-containing compounds, such as allicin, that have many health-promoting effects. Because of this garlic has a wide variety of benefits from helping you get over you cold or flu, to reducing inflammation, to lowering your risk of heart attack. After the garlic is stirred in, I top it all of by sprinkling in some Paprika and Himalayan Pink Salt to taste. Paprika is rich in antioxidants, such as Carotenoids that prevent damage from oxidative stress, and help the body fight disease. These nutrients are fat-soluble, meaning they’re absorbed best when consumed alongside a healthy fat source, such as avocado. This is why I use the paprika in conjunction with the avocado oil. Himalayan salt contains over 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron. So it is a much better choice over table salt which does not. This wraps up my daily lunchtime meal, whats in it, why its in there, and what the body gets out of these ingredients.

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Homemade Cashew Milk

This is the step by step process to making awesome Homemade Cashew Milk! Due to the increasing number of people with dairy allegories, and digestive issues. Milk alternatives such as soy, almond, coconut, and cashew milk’s, are becoming more, and more popular. I have tried all of these milk alternatives, and my favorite by far was the Cashew Milk. I started out buying these milk alternatives at the grocery store. But I soon realized that even the organic, non gmo, and “healthier”, companies making these milks, all had added ingredients. These extra ingredients such as locust bean gum, sunflower lecithin, gellan gum, ascorbic acid, among many others, are added to increase shelf-life and keep the milks from separating. (Without binding agents, you just end up with a little bit of the cashews settling at the bottom of your milk jug. Nothing a little shake cant fix.)

This is the main reason why I decided to start making my own cashew milk. Not to mention saving some money. It seems like all the milk alternatives cost more than milk, but then again the milk prices are rising too. Anyway, there are quite a few reasons to start making your own cashew milk if you are interested. The biggest difference is, all those ingredients pictured above, versus my 3 ingredients I use in this recipe.

Raw Cashews Covered In Filtered Water

Step #1

Soaking The Cashews

The first step of this recipe actually starts the night before you want to make the cashew milk, or at least 4 hours before. So, to start out you need to find a container with a tight fitting lid (so the water does not leak out) that you can fit 1 Cup of Raw Cashews in. Place 1 Cup of raw cashews in the container, and add just enough filtered water/spring water to completely cover the cashews. Cover with the lid, and place in the refrigerator for at least 4 hours, but overnight works best. The soaking process softens the nuts, and also helps break down anti-nutrients that prevent your body from getting the most out of the nutrients in the cashews. Such as the unsaturated fatty acids, plant based protein, dietary fiber, minerals, and antioxidants found in the nuts.

Rinsing The Soaked Cashews In Filtered Water

Step #2

Draining/Rinsing The Cashews

After the cashews have soaked for at least 4 hours, preferably over night. The next step is to drain the water from the container of soaked cashews and then rinse the cashews. You must drain the water and rinse the cashews thoroughly to get rid of all anti-nutrients and enzyme inhibitors.

Soaked Cashews With Filtered Water

Step #3

Blend The Cashews

Once the cashews have been thoroughly rinsed, place them in a blender. Add in 4 Cups of filter water/spring water, along with 1/4 Teaspoon of salt. I prefer Himalayan Pink Salt for the higher mineral content and other benefits, but Sea Salt works great too. Once all the ingredients are combined in the blender, blend until smooth. If you have a small blender or bullet blender like I used in the picture, place a handful of cashews in and along with 1 Cup of water. Blend until smooth, then pour into the jar/container you will be storing the milk in, and repeat until you have used all the cashews and 4 Cups of Water.

Blending The Soaked Cashews And Filtered Water

Step #4

Filter The Milk

This last step is completely optional. Personally I never filter the cashew milk that I make and have never had a problem with it. Others might not like to find little bits of cashews in there milk, thats where the filtration step comes in. To remove any unwanted cashew pieces from your milk, you must run it through some sort of filter like a Cheese Cloth. This can easily be done when you transfer the milk from the blender to your jar/storage container.

Finished Cashew Milk In A Milk Jug

Use/Storage

That is my step by step guide on how to make your very own Homemade Cashew Milk. Now that you have the milk, it should be used within 3–5 Days. You should shake the Jar/Container you keep milk in before each use, especially if you didn’t filter the milk with a cheesecloth or other filter. Cashew milk can be used in place of dairy milk in recipes, can be turned into Chocolate Milk by adding Cacao Powder and Stevia, and makes a great addition to your morning Coffee along with some Natural Force MCT Oil (Discount Code: Brando at Checkout for 10% OFF) for an extra kick in the morning!

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Organic Athlete Brando··

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