The M Good Life

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Bison Ribeye & Krispy Kale – The One-Two Punch for a Fight Night Brainstorming Session on "The Evil Cooking Empire"

My friend Angela invited me over last night to watch the fight and cook
some yummy food but really I went to talk about this new project called
The M Good Life; the ongoing story and daily dialogue of my (I’m M Good)
healthy life. I’m putting it all on this blog with the intent to turn
it into a practical and fun show.

The blog will fuel ideas which
will be turned into episodes of my “talk cooking show”. Each episode, I
will interview a guest with expertise in a specific health-related
topic ranging from acupuncture to organic farming. The topic of each
episode will provide at least one related recipe that will be prepared
for viewers.

Angela and I already have enough ideas to produce a
weekly show for a year or more. She is full of ideas, excitement, and
energy so she makes the perfect producer for this project. I know she
will be able to help me finally make this “Evil Cooking Empire Dream” a
reality by keeping things rolling behind the scenes as well as in the
occasional cameo appearance or contributing editorial.

Not only
is Angela a great producer, she’s also a mighty fine cook. For dinner,
she prepared bison ribeye, sweet potato fries, and grilled eggplant from
her garden. My contribution added crunch and texture to the meal. I
wanted to share an unusual way to eat a dark leafy green and made Krispy
Kale, a recipe I got from my friend, Lu Crenshaw, at CrossFit
Allegiance.

This menu is perfect for a night of brainstorming
since all of the recipes are simple and require minimal ingredients and
prep time.

Bison Ribeye: Rub each ribeye with garlic, salt and
pepper. Grill over charcoal to your desired cooking temperature
(medium-rare is suggested).

Sweet Potato Fries: Cut sweet
potatoes into long pieces and toss in olive oil or coconut oil then
sprinkle with cinnamon and nutmeg. Bake at 425 degrees until slightly
brown (about 20 minutes).

Grilled Eggplant: Cut eggplant into
long pieces so they will not fall thorough slats on grill. Drizzle with
olive oil, balsamic vinegar, fresh lemon juice, garlic, salt, and
pepper. Grill for about 3 minutes on each side.

Lu’s Krispy Kale:
Cut stems off of one bunch of kale. Toss in olive oil and sprinkle with
salt and pepper. Place on baking sheet and broil for about 3 minutes
then flip and broil another 3 minutes. Watch these pretty closely
because they finish quickly. You will know when they are done when they
start to brown.

Michele Vieux, CrossFit Invictus, The M Good Life

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