My kid brother made me proud – he made these gyros from scratch! He did a half-lamb, half-beef blend and served it on whole wheat pita with tzatziki sauce, grilled onions and fresh diced tomatoes. Yum!
This was spun from the recipe by Alton Brown. Robert’s only alterations were adding Oregano and Thyme and doing the beef-lamb blend. For the tzatziki sauce he exchanged the plain yogurt for Greek yogurt.
Here is the recipe from Tosca Reno’s theEatCleanDiet.com site.
LOVED the eggs in this dish!! Soaked up the flavor of everything!
Lighting is a little yellow in my kitchen at night
Mine came out darker than her picture – I don’t know how she could use molasses and soy sauce and have her noodles appear so white! Ah, professional food photography how you trick my eyes!
My addition: because my husband is a beastly bodybuilder and needs more protein (and a Texan, so I picked red meat) – I added 1lbs blend of extra lean ground sirloin + extra lean ground turkey and mixed another 1/2 batch of sauce with it for flavoring. Tosca recommends chicken or tofu, but we eat chicken every day so I wanted to switch it up.
Will definitely make this again!
Filed under Beef, Carrots, Cilantro, Eat-Clean, Egg Whites, Pasta, Protein, Sauces, Spreads, Salsas, Turkey
How’s that for a recipe title! This fabulous recipe came from Tosca Reno’s Eat Clean Diet Cookbook.
You freeze the cored apples, then thaw, push off the skin and mash with a fork! I was impressed at how easy this was and how perfect it turned out.
The temptation may be to sweeten this recipe, but I REALLY recommend that you try it first and sweeten after if you still want to.
- 4-6 medium apples, washed, unpeeled, cored and quartered
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 Tbsp. fresh lemon juice
- Combine all ingredients in a ziploc bag and shake/rub till evenly covered
- Freeze for at least 4 hours (I left mine in overnight)
- Thaw for 1 hour (or more, skin should easily rub off, if it is still difficult, then let it thaw a bit more)
- Push the skin off the apples
- Mash with a potato masher or fork
Serve cold, yummmm
If you have tried this and put your own twist, please share!
Others who have tried this: The Fitness Freak
I originally looked at this recipe and thought, “ew…kidney beans?”, but I’ll give any food a second chance. Now I know I don’t have to settle for the high-calorie bean-dip counter-part ever again – this was just as easy and doesn’t give me a heavy feeling after a chow-down 🙂
1 x 15 oz can red kidney beans, rinsed and well drained
1 1/2 ts extra virgin olive oil
1 tsp chili powder
1 ts[ oregano
1/2 small onion, minced fine
1 clove garlic, minced
Pinch sea salt and fresh black pepper to taste
Blend the beans and oil until the mixture resembles a paste. Add remaining ingredients and mix well.
Prep time 17 minutes
Cook time 0 minutes
Makes 36, one-Tbsp servings
[Recipe Source: Tosca Reno, The Eat-Clean Diet Cookbook]
Served this sauce enriched with beurre (butter) over a thick salmon baked in herbs, olive oil and a hint of lemon.
A heavy-bottomed, 6-cup enameled, stainless steel, lined copper, porcelin, or pyrex saucepan
2 Tb butter
3 Tb flour
Wooden spatula or spoon
In the sauce pan melt butter over low heat. Blend in the flour, and cook slowly, stirring, until the butter and flour froth together for 2 minutes without coloring. This is now a white roux
2 C milk and 1/4 tsp salt heated to the boil in a small saucepan
A wire whip
Remove roux from heat. As soon as roux has stopped bubbling, pour in all the hot liquid at once. Immediately beat vigorously with wire whip to blend liquid and roux, gathering in all bits of roux from the inside edges of the pan.
Set saucepan over moderately high heat and stir with the wire whip until the sauce comes to the boil. Noil for 1 minute, stirring.
Salt and white pepper
Remove from heat, and beat in salt and pepper to taste. Sauce os now ready for final flavorings or additions.
1-8 Tb Butter – Just before serving the sauce, and after all the final flavorings have been added, remove it from heat. Stir in the butter, a half-tablespoon at a time, beating until each piece of butter has been absorbed into the sauce before adding the next. Spoon the sauce over the hot food, or pour the sauce into a warmed bowl, and serve immediately.
[Recipe Source: Julia Child, Mastering the Art of French Cooking]