What's a girl to do when you are trying to plan a team appreciation party/birthday party for a bunch of trainers who are doing SCBC's Fit For Photos diet challenge?
That was my challenge this week, as I set out to create a boho picnic that our team would enjoy and wouldn't break the calorie budget.
Before anyone took a single bite, I reminded them: "It's the thought that counts."
'Cuz the sweet potato fries got a little too burnt.
Our grill decided not to work that day.
And the pitcher of flavored water fell over on the way to the party spot.
BUT despite my cooking disasters, the food actually turned out to be really tasty. (Phew!)
And with Memorial Day weekend right around the corner, I wanted to share these recipes with you.
Please Note: Not everything was Fit For Photos friendly (for those of you who are doing the Fit for Photos challenge). The men needed their muffins and what's a birthday party without a little "cake"?
But it was still a healthy feast.
And like I told our manager, Shannon, only "special people" can eat on a pile of trash consisting of pallettes and cardboard. ;)
But let's be real: the real showstopper was the massive balloons, that looked like we stole them from the movie, 'Up".
Of course, the best part of the day was spending time with such great company. We're thankful to have such a wonderful team here at SCBC that we can create fun memories with and show our appreciation for all the hard work they do in helping our clients get such great results.
So if you're planning on having a cook out soon, we hope our staff party gives you a little inspiration!
Ω tablespoon extra virgin coconut oil
1 clove garlic, minced
1 teaspoon oregano
Pinch of salt
Pinch of freshly ground black pepper
2 caps portobello mushroom caps
Delicious Burger Patty
6 ounces organic grass fed beef (can substitute with turkey or bison)
1 tablespoon Dijon mustard
1 teaspoon Salt
1 teaspoon freshly ground black pepper
º cup shredded cheddar cheese
1. Preheat your griddle to high.
2. In a bowl, combine the coconut oil, garlic, oregano, salt and pepper.
3. Clean portobello mushrooms by scraping out the gills. Add portobello caps, brush to coat, and let them marinade until ready to grill the meat.
4. In a separate bowl, combine ground beef, dijon, salt, pepper, and cheese.
5. Form meat mixture into a rounded patty.
6. Place "buns" on grill and let them cook for about 8 minutes or until heated through.
7. Add burger to the grill and cook for 5 minutes per side (medium rare).
8. Remove portobello caps and burger from the grill.
9. Wrap that sweet burger between your two mushroom buns, and lay on the fixin's. Lettuce, onion, arugula, tomato, avocado slices & whatever you like!
Sweet Potato Fries
1 lg. Sweet Potato (scrubbed, dried, and sliced into rectangles or wedges (aim to make them equal size)
1/2 tsp Coconut Oil
To make the sweet potato fries, mix the potato with the oil in a large ziploc bag, then add to a baking tray that has been lined with foil. Bake at 450 degrees, for approx. 20-25 minutes, turning occasionally, until cooked and slightly crispy.
Tips for extra crispiness: make sure there is room between the fries so that they don't stew. Put them on the shelf in the oven furthest away from the element.
Sassy Water (Flavored Water without the Guilt)
2 Liters Water (Filtered if possible)
1 tsp. freshly grated ginger
1 medium cucumber, peeled and sliced thin
1 medium lemon, thinly sliced
12 mint leaves
Strawberry Shortcake ('cuz you gotta have a little fruit ;))
2 cartons of strawberries, chopped mashed
3/4 carton of angel food cake
1/4 c. sugar (or stevia to sweeten strawberries)
1 large tub of lite Cool Whip
In a bowl, chop and mash strawberries and mix with some sugar to sweeten. Take a trifle bowl and layer angel food cake, strawberries and cool whip, then repeat. Oila!
Also on the menu: Raw veggies (carrots, broccoli, and cucumber sticks) with dip and Blueberry Lemon Kodiak Protein-Packed Muffins (mix available at Publix).