3 must-try Whole30 recipes from the author of & # 39; Fit Men Cook & # 39;

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3 must-try Whole30 recipes from the author of & # 39; Fit Men Cook & # 39; originally appeared on goodmorningamerica.comWelcome to GMA & # 39; s new year, dear you. While we call in 2019, we share everything you need to start the new year. From keeping your New Year's resolutions to preparing Instagram-worthy meals to training programs & # 39; s up to eating plans to take time for yourself, we've all arranged it.Kevin Curry changed his own transformation into a healthy lifestyle in a career. After learning to cook healthy dishes for themselves, Curry Fit launched Men Cook, a website that offers recipes and meal plans. The Dallas, Texas-based chef is also the author of his first cookbook, "Fit Men Cook," has his own app and has more than 1.5 million followers on Instagram. (MORE: Top 10 tips to navigate Whole30 without crashing and burning) "Our bodies are built in the kitchen, sculpted in the gym," is Curry's mantra. Curry creates recipes that everyone can follow, including people trying Whole30, the month-long restart of nutrition that eliminates food such as sugar and dairy. (MORE: these 5 recipes give you Whole30 #mealgoals) Here are three must-try, Whole30-compliant recipes from Curry.

Chicken zoodle soup

PHOTO: Kevin Curry & # 39; s chicken noodle soup. (Kevin Curry / Fit Men Cook) Moreingredients:
1 1/2 tablespoons of olive oil
1 tablespoon chopped garlic
1/3 cup cut onion
1 cup of chopped celery
3/4 cup diced carrots
1/4 teaspoon of ground cinnamon
1 teaspoon of fresh sage
1 teaspoon chopped fresh rosemary
10 ounce cooked without bones, without skin chicken breast, chopped
4 cups of chicken broth without salt
1 bay leaf
2 medium courgettes
Sea salt and black pepperDirections:Add an olive oil, garlic, onion, celery and carrots to a large non-stick coating on medium heat. Leave well for 3 minutes and avoid the garlic. Add the cinnamon, sage and rosemary and cook for another two minutes. Add the chicken, the stock, two cups of water and the bay leaf and bring to the boil. Let the fire come to a boil, cover the pan and cook for about 15 minutes. While the broth is boiling, cut the zucchini with a julienne slicer or spiralizer to make zucchini noodles (zoodles). Peel longer zoodles in half. Set aside. Taste the broth and season with salt and pepper. Add the zoodles (unless this is for meal preparation, see the following note) and let them cook for a maximum of two minutes, so that the zoodles do not become mushy. Remove and discard the bay leaf. Enjoy immediately!Repeat: this is my go-to soup on cold, rainy days in Texas. Here's how you can make the most of it. Keep the zoodles separate until you are ready to eat the soup. When warming the soup, stir in the zoodles first and then heat the soup. If you plan to heat the soup for more than five minutes, add the zoodles for the last two minutes.The story continues

Quickly grilled Cajun chicken

PHOTO: Kevin Curry's fast grilled Cajun chicken. (Kevin Curry / Fit Men Cook) Moreingredients:
1 1/2 lb chicken breast, raw
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of smoked paprika
1/2 teaspoon of cumin
1/2 teaspoon cayenne pepper (or more / less to taste)
1/2 teaspoon of dried thyme
1/2 teaspoon of dried sage
Pinch of sea salt and pepper
Olive oil spray
Chives (fresh or dried – for garnish)Directions:Turn the oven to 420 degrees F. Mix the ingredients for the herbal rub. Stir the herbs over the chicken breasts. Put a skillet at high temperature at a high temperature. Once the frying pan is hot, spray with a little olive oil and then add the chicken breast.Still on each side for 3 to 4 minutes until the edges are dark and crispy. Squirt the chicken breast as needed to prevent sticking and reinforce the scorch. Place the whole frying pan in the oven and bake 6 to 8 minutes, or until the inside of the chicken is white and the juices are clear. Remove the chicken from the heat of the frying pan and allow it to cool slightly before cutting it. Garnish with dried or fresh chives.

Low-carb shrimp ceviche

PHOTO: Kevin Curry's low-carbohydrate shrimp ceviche. (Kevin Curry / Fit Men Cook) Moreingredients:
1 1/4 lb raw jumbo shrimps, peeled and stripped
Broth (combine 2/3 cup – about 6 limes – fresh lime juice, or more / less to taste with juice of 2 navel oranges, 2 tablespoons of hot sauce – or replacement ketchup or tomato sauce, 2 tablespoons of olive oil and a pinch of sea salt)
1 medium-sized cucumber, peeled and cut into cubes
1 green (or colorful) pepper, cut into cubes
1 jalapeño, without seeds and diced
3 Roma tomatoes, cut into cubes
1 medium-sized red onion, sliced
4 garlic cloves, finely diced
1/2 cup coriander, finely chopped leavesDirections:Bring a large pot of salt water to the boil. Throw in the raw prawns and do not cook for more than 2 minutes or until the prawns are white, pink and plump. Immediately remove the shrimp from the boiling water with the help of a spider or a spoon with chips and immerse the shrimps in a large bowl of ice water to stop cooking. Mix fresh ingredients for the stock and set aside to blend the flavors. Feel free to adjust it to your own taste, but I recommend trying it just as it is when this is your first time making it. Add all ceviche ingredients to a large bowl. I like to use stainless steel because it keeps it extra cold in the fridge. Put the shrimp into smaller pieces, about 1/2-inch (or cut each shrimp in 3 equal parts) and then add it to the large bowl. Filling everything together with a wooden spoon, pour into the sauce and fold everything together again. Cover the bowl with plastic wrap, keep in the refrigerator for at least 2 hours; but you can enjoy it more quickly, after about 30 minutes, so that the flavors can melt together and so that the juice of citrus fruits can remove the "bite" from the onion. Season to taste with sea salt and pepper and enjoy it!Recipes reprinted with permission from Kevin Curry and Fit Men Cook: 100+ Meal Prep Recipes for Men and Women -Always # Healthy Healthy, Never Boring. Copyright © 2018 from Fit Men Cook, LLC. Photo & # 39; s copyright © 2018 by Kevin Marple. Published by TOUCHSTONE, a print by Simon & Schuster, Inc.