DEFINE Foods – Fitness Taste so Good

Featured, Healthy Food — By on June 28, 2013 8:24 pm

As someone who travels through restaurants, I’m constantly looking for new and interesting foods to try. However, I do enjoy cooking for my family, and I always want to learn more healthy and tasty recipes that are rich in flavor.
I recently met Erin O’Leary Stewart from DEFINE Body & Mind at West University, and was pleasantly surprised to try very tasty rich food – minus the guilt. What was most surprising, is that DEFINE Body & Mind is a gym not a restaurant.
What is DEFINE Body & Mind? DEFINE is a fitness studio that combines barre, yoga, pilates and spin cycling techniques. The studio in West University focuses in fitness and teaching how to nourish your body through the cooking classes conducted by DEFINE Foods.
DEFINE Body & Mind is located on 2518 Bissonnet Street, Erin Stewart owns this location which is one of a franchise. The DEFINE studio at West University is the only one in Houston that offers monthly cooking classes, which include a trip to the farmer’s market. The idea is to teach others how to make the most out of your trip to the farmer’s market, and how to cook with seasonal, fresh and local ingredients.
Stewart is a New York native, where she graduated from the Natural Gourmet Institute for Health and Culinary Arts, and had a successful cookie company called O’Cookies Wholesome Bites. When Stewart was presented with an opportunity to merge exercise and healthy eating into one business opportunity she jumped at the chance, moved to Houston and opened the DEFINE studio in West University.
Stewart is yet another contributor to the wide range of flavors in the Houston food landscape, giving people who take her class the opportunity to feel more comfortable creating their own flavors at home.
During my visit to the DEFINE studio, Stewart cooked a “one pot meal” for the entire family. Same ingredients served in different ways: mom’s meal, dad’s meal and kid’s meal. All with the idea of saving time when cooking dinner for the family – just what I need.

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On the menu; lemon roasted chicken, zucchini fries, zucchini with ancient grains and Brazil nut pesto, dark chocolate pudding parfait for dessert and a ginger Rita cocktail – ALL healthy, I promise!
For starters, the lemon roasted chicken was very moist and flavor full. Then Stewart made the zucchini with ancient grains (Italian pearled Farro), with tomatoes, splash of white wine, capers, basil and the Brazil nut pesto – all delicious and very filling. My husband is allergic to gluten, so Stewart suggested I substitute the Farro for quinoa.
The menu breakdown:
For dad, simply add chicken to the Farro and vegetables, and chocolate pudding parfait for dessert.
For mom, a smaller version of dad’s meal or no chicken at all for vegetarians.
For the kiddos, Stewart made zucchini fries to accompany the chicken and tomatoes, which were tested and approved by butting foodie Seth (Fox 26 producer’s son), who also volunteered to test the chocolate pudding parfait…hard day at work Seth! For my son, I will add steamed rice to the plate.
Of course the meal ended with a delicious cocktail, the ginger Rita, all natural and fresh. The entire meal surpassed my expectations! Flavor full, unexpected and healthy. I definitely want to cook this entire meal at home.
After our meal Stewart showed me some of the workout moves in the studio. I promise you, the moves look small and easy, but they really work your body where you need it. I’ve heard of “dinner and a show”, maybe now we need to start thinking of “dinner and a workout”.

*Scroll passed photos for recipes
Follow Erin O’Leary Stewart’s fit food aventure at DEFINE Foods.
Follow: @DEFINEfoods; @Resttraveler

Lemon roasted chicken

Lemon roasted chicken

Fresh from farmer's market

Fresh from farmer’s market

Tasty vegetable dinner

Tasty vegetable dinner

Fresh nut pesto

Fresh nut pesto

Our very tasty dinner

Our very tasty dinner

Zucchini fries for the kids

Zucchini fries for the kids

Zucchini fries

Zucchini fries

Making our chocolate dessert

Making our chocolate dessert

This chocoholic approves!

This chocoholic approves!

Seth approves!

Seth approves!

Erin shows me the moves

Erin shows me the moves

It's 5 o'clock somewhere!

It’s 5 o’clock somewhere!

Yay Ginger Rita!

Yay Ginger Rita!

Recipes:

Baked Zucchini Fries
Ingredients
6 Tbsp ground flax seed
1 cup + 2 Tbsp warm water
2 organic zucchini
1 cup whole wheat bread crumbs
2 tsp thyme
2 tsp oregano
2 tsp sea salt
freshly cracked black pepper
extra virgin olive oil
good flaky sea salt for garnish
Procedure
Preheat oven to 425 degrees F.
To make the flax, mix the flax seeds with the water in a small bowl. Beat with a fork and set aside.
Slice zucchini into 3-inch-by-1/2-inch sticks. Dip into flax mixture, then into seasoned breadcrumbs and place on a baking sheet. Drizzle with olive oil and bake for 30 minutes, turning the zucchini fries half way through. Season with sea salt, hot out of the oven. Serve immediately.

Lemon Roasted Chicken
Yield: 3- 4, Preparation Time: 1 1/2 hours
Ingredients
1 whole organic chicken
sea salt
freshly ground black pepper
4 lemons, sliced
extra virgin olive oil
1/2 cup water or stock

Preparation
Preheat oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out, pat dry and place the chicken in a large roasting pan. Stuff the cavity with 1-2 lemons and brush the outside of the chicken with olive oil. Sprinkle with salt and pepper. Tie the legs together with a kitchen string and tuck the wing tips under the body of the chicken. Tuck the remaining lemon slices under and around the chicken and pour the water or broth at the bottom of the pan.
Roast the chicken for about one hour, until cooked through. Remove from the oven, cover with foil, and set aside to rest. Slice the chicken and serve.

Zucchini with Ancient Grains & Brazil Nut Pesto
Yield: 2-3 Preparations

Ingredients

2-3 Tbsp extra virgin olive oil

1 tsp red pepper flakes

1 leek, thinly sliced

1 large clove fresh garlic, minced

••• tsp chili paste

1 tsp tomato paste

1 splash white wine

1 medium-sized zucchini, diced

••• small red bell pepper, diced

••• cup grape tomatoes, quartered

1 cup cooked Farro (prepare as per package directions)

3-4 Tbsp pickled capers

fresh basil, thinly sliced, for garnish

For the Pesto

••• cup Brazil nuts, coarsely chopped
1 bunch fresh basil (handful), roughly chopped

••• cup fresh flat leaf parsley, roughly chopped

1 large garlic clove, roughly chopped

Extra virgin olive oil (up to ••• cup)

Pinch of sea salt & freshly ground black pepper

Preparation

To make the pesto, using a mortar and pestle or electric processor, blend Brazil nuts with the fresh basil, parsley, garlic and a pinch of salt and pepper. Slowly add few tablespoons or more of olive oil until mixture is creamy and well blended.
In a small bowl toss the cooked farro with half of the pesto and set aside.
Heat olive oil in a pan over medium heat. Add red pepper flakes, leek and garlic and sauté for 2-3 minutes. Next, add the chili and tomato paste and continue to saute until all flavors are nicely combined.

Take the pan off the heat for a moment and add the splash of white wine, scraping the pan with a wooden spoon, picking up any brown bits. Place back on the heat and stir in the tomatoes, zucchini, bell pepper, pinch of salt and pepper to the pan and continue to cook over medium heat for another 5 minutes until cooked through.
Add farro and capers to the pan, incorporating well. Remove from heat and serve, top¬ping with more pesto and fresh basil.

Ginger Rita – For 2
Ingredients
6 slices of fresh ginger
6-8 lime slices
juice from 2 limes
6 sprigs of fresh cilantro
2 tsp agave, or honey
4 oz. tequila blanco
ice
splash club soda, chilled
Preparation:
Muddle together the ginger, lime slices, cilantro and lime juice with a pestle or long spoon in a shaker until well bruised and fragrant.
Add ice, agave and tequila and shake until well mixed and chilled. Strain into glasses and top with a splash of club soda. Garnish with lime and serve.

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