Eat

Pistachio Crusted Salmon

Posted by on 5:54 am in Eat | 0 comments

Pistachio Crusted Salmon

 Directions: 

  

Almonds sub well for the pistachio if preferred. Pairs well with a Pinot Noir or a Pinot Grigio. 

Enjoy. 
 


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Kristi Bush’s Turkey Chili

Posted by on 7:59 pm in Eat | 0 comments

Kristi Bush’s Turkey Chili

Turkey Chili by Forge.’s own, Kristi Bush. A perfect one pot dish for cold winter days. Loaded with protein, veggies and long on flavor. 

Ingredients

•1 ½ teaspoons olive oil

•1 pound ground turkey

•1 onion chopped

•1 red pepper diced

•2 carrots sliced

•2 cups water

•1 16 oz can crushed tomatoes

•1 16 oz can black beans

•1 tablespoon of garlic, minced

•2 tablespoons chili powder

•½ teaspoon paprika (I use smoked paprika)

•1 teaspoon dried oregano

•2 teaspoons ground cumin

•½ teaspoon of salt or to taste

•½ teaspoon pepper (I used a bit more)

•Pinch of cayenne

•Pinch of cinnamon (unusual ingredient but adds a depth of flavor)

Directions:

Heat oil in pot. Cook turkey until evenly brown. Take it out and put in bowl. Add onion, pepper, carrots and cook until tender.

Add water, tomatoes, beans and garlic. Add turkey. Add all spices. Bring to a boil. Reduce heat to low. Simmer 20-30 minutes.

Garnish ideas: 

sliced avocado, cheddar cheese

Enjoy by a fire.

Pictured: Forge.’s own, Kristi Bush. 

 


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Linzer Valentine’s Day ❤️ Cookies

Posted by on 2:42 pm in Eat | 0 comments

Linzer Valentine’s Day ❤️ Cookies

Linzer Heart Recipe: 

 

Recipe credit The Silver Palate. Walnuts subbed for almonds in this batch.

For a gluten free version of this cookie please utilize the Gluten Free Conversion Chart:   

   

    

Jayme Burton Arnold

Cap and gown in hand, Jayme Burton Arnold opened a small dessert catering business. From prep line to pantry, to pastry chef and private cook, Jayme enjoys sharing her passion for delicious, healthy food… MORE


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Sarah’s Gluten Free Carrot Cake

Posted by on 11:23 am in Eat | 0 comments

Sarah’s Gluten Free Carrot Cake

Gluten Free Carrot Cake with Cream Cheese Frosting. 

Ingredients: 

• 2 cups sugar

• 4 eggs

• 1 1/2 cups canola oil

• 2 cups all-purpose gluten-free flour mix*

• 2 teaspoons baking soda

• 2 teaspoons baking powder

• 2 teaspoons cinnamon

• 1 teaspoon salt

• 2 teaspoons vanilla extract

• 1 cup chopped walnuts, toasted

• 3 cups freshly grated carrots (about 5 carrots)

• one stick unsalted butter

• 8 ounces cream cheese

• 1 teaspoon vanilla extract

• 4-5 cups powdered sugar

Directions:

 Preheat oven to 350° F

 Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper liner cups if making cupcakes.

Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.

In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

Stir in grated carrots and nuts. Pour the batter into prepared pans.

Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.

While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

When cake is cool frost and serve.    

*add 1 teaspoon xanthan gum to the recipe if the gluten free mix you are using does not contain it.

  

 

In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things the heart finds its morning and is refreshed. 

-Khalil Gibran

  


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Clean Shake. Clean Slate.

Posted by on 4:46 am in Eat | 0 comments

Clean Shake. Clean Slate.

Jayme Burton Arnold’s Clean Slate. Clean Shakes. 3 shake options each under 300 calories and DELICIOUS! Rotate these 3 this month and enjoy the post Holiday detox.


#1 Pumpkin Pie Smoothie:


Ingredients:

•1/2 c pumpkin purée

1/2 frozen bananas 

•1/4 teaspoon vanilla

•1/2 teaspoon honey

•1 teaspoon pumpkin pie spice

•1/2 cup coconut milk vanilla unsweetened

•1/4 cup coconut water

•1 scoop Paleo Pro protein powder Where to Buy

Directions: 

Add all ingredients & purée the hell out of it with your special blender or Vita-Mix. Enjoy.

# 2 Green Smoothie:
Ingredients:

•1 handful chopped kale

•1 handful spinach

•quarter green apple

•1 pear

•1 teaspoon fresh ginger

1/8 c fesh parsley

•1 cup Coconut water

•Scoop of Paleo Pro protein powder optional Where to Buy

Directions:
Add all ingredients & purée the hell out of it with your special blender or Vita-Mix. Enjoy.

#3 Clean Smoothie:


Ingredients:

•1 cup fresh kale

•1 cup fresh spinach

•1 green apple (cored with peel intact)

•1/2 cup frozen blueberries

•1/2 cup unsweetened vanilla almond milk

•1 tablespoon flax seed

•1 scoop of Paleo Pro protein powder Where to Buy

Directions:

Add all ingredients & purée the hell out of it in your special blender or Vita-Mix. Tip: double the batch & store in your Swell® bottle or refrigerator for up to 24 hours.

Options:

-add dollop of greek yogurt

-add palmful of walnuts

-add another fruit

(kiwi, orange, strawberries, bananas) 

-add beets

Jayme Burton Arnold

Cap and gown in hand, Jayme Burton Arnold opened a small dessert catering business. From prep line to pantry, to pastry chef and private cook, Jayme enjoys sharing her passion for delicious, healthy food… MORE


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Dathel’s Dairy Free Latte

Posted by on 12:08 pm in Eat | 0 comments

Dathel’s Dairy Free Latte

When you are jonesing for a creamy latte without the trappings of casein: Dathel’s Dairy Free Latte. 

Ingredients: 

•1 cup coconut oil 

•1/4 cup of ghee how to make ghee

•cinnamon to taste 

•honey or cinnamon | vanilla bean infused maple syrup

Directions: 

In a medium saucepan melt coconut oil. Incorporate ghee until melted. Add cinnamon and if you wish honey or maple syrup. Remove from heat & let it cool. Then stir, stir, stir little soldier. Store in glass jars in refrigerator for up to a month. 

Add 2-3 Tablespoons to 10-12 oz. cup of coffee, blending with a handheld frother. Enjoy.

Buy it: 

•favorite coffee mug The Nest on Cherry Street
•storage containers Weck Glass Jars

•handheld frother/mixer Ozeri Deluxe Milk Frother


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Pumpkin Pie Martini

Posted by on 7:51 pm in Eat | 0 comments

Pumpkin Pie Martini

Skip the pie & pass the vodka. 

  

 Ingredients:

•Mothers Pumpkin Spice cream liqueur (fill 1/3 of shaker) 

•Ice 

•Rum Chata 2 jiggers 

•Titos Vodka 3 jiggers 

•Whole Nutmeg & Sugar to rim 

Directions: 

Rim martni glasses with sugar & freshly ground nutmeg. Fill shaker 2/3 way with ice. Add Mothers Pumpkin Spice cream liqueur up to a 1/3 of shaker. Add Rum Chata & Vodka. Shake until frost appears on outside of martini shaker. Transfer to rimmed martini glasses. Garnish generously with ground nutmeg. Enjoy. 

Pictured: Two of our greatest blessings. 

 


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Rick Phillip’s Gluten Free Chocolate Pecan Pie

Posted by on 4:07 pm in Eat | 0 comments

Rick Phillip’s Gluten Free Chocolate Pecan Pie

Gluten Free Chocolate Pecan Pie:

Ingredients:
1 deep dish gluten free pie crust (9″)

2 Tablespoons Butter

(Unsalted, Horizon, Melissa’s, or other organic-GMO butter)

1 teaspoon Vanilla

3 Eggs (large, cage free, white or brown or blue)

1 Cup Karo light corn syrup

1/2 to 3/4 Cane Sugar

Salt (a pinch of sea salt will be fine.)

1-1/2 Cups Pecans

Halves are the ideal but pieces are okay. Buy local and avoid the little plastic packages because we want fresher, juicer pecans.

1/2 cup Chocolate

(Hershey’s morsels, Ghiradelli unsweetened, or ideally Scharffen Berger unsweetened)
Directions:

1. Preheat oven to 350.

2. Melt butter in a saucepan. Not a microwave but use a stove. Stir slowly.

3. Stir in chocolate. Melt slowly. Stir with a wooden spoon.

4. Crack the three eggs into a bowl. Stir/ beat with a knife or fork.

5. In a bowl, pour in the sugar, Karo syrup, and vanilla extract. Empty the saucepan of butter and chocolate into the bowl. Stir all of this with a wooden spoon. Mix thoroughly.

6. Add the pecans to the above bowl. Stir gently with a wooden spoon.

7. Pour into the pie crust.

Place in the center of your oven. Cook for 60 minutes.

When the pie rises into a dome and starts to brown, insert a toothpick or a knife into the center of the pie. If it comes out clean then the pie is done.

(If your oven runs hot then put strips of foil over the crust for the first 45 minutes. If you have an older gas oven, look in the oven at the 30 minute mark and if one side is cooking faster then rotate the pie.)

Remove pie and place on a cooling rack.

Place in a ziplock bag and store in the refrigerator for a day or two. Otherwise, freeze it.

Notes:

(1) If you make more than one pie, please mix the ingredients one pie at a time. If you double the recipe and mix everything in a bowl then divide into two pie pans, the pies will not come out correctly. It’s about chemistry. I usually mix ingredients for a few pies, one pie at a time and keep them in separate bowls on the kitchen counter or in the refrigerator then pour the batter into a shell just before baking. I usually bake one pie at a time.
Richard L. Phillips is President/Owner of Designs with Intention. Mr. Phillips’ attention to detail, his thoughtfulness, and his commitment to excellence is an aspiration to all that work with him at Forge.

  


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Jenny’s Bourbon Chantilly Cream

Posted by on 4:04 pm in Eat | 0 comments

Jenny’s Bourbon Chantilly Cream

Garnish your Holiday pies with Bourbon Chantilly Cream.

Ingredients: 

•1.5 cups of heavy whipping cream 

•1.5 cups of sugar

•1/4 cup of sour cream 

•2 teaspoons of vanilla 

•2 teaspoons of bourbon 

Directions: 

Place all ingredients in stand mixer. Beat on high until stiff peaks form. Spoon into container & chill until served. 


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Gluten Free Thanksgiving Stuffing #2 from almost scratch

Posted by on 8:56 pm in Eat | 0 comments

Gluten Free Thanksgiving Stuffing #2 from almost scratch

JAYME BURTON ARNOLD’S GLUTEN FREE STUFFING FROM ALMOST SCRATCH:

Ingredients:


•2 8oz packages of Whole Foods Gluten Free Stuffing cubes (found in freezer section)

•3 cups prepared Gluten Free cornbread cut in chunks or crumbled 

•1/2 white onion diced

•4 stalks celery diced 

•1/2 stick of unsalted butter

32 oz. organic low sodium chicken stock (reserve 3/4 cup!)

•1 teaspoon salt

•1 teaspoon pepper

•1/2 teaspoon ground sage

•1/2 teaspoon rubbed sage

•1/2 teaspoon dried thyme

•1/4 teaspoon onion powder

Directions:




Preheat oven to 375 degrees. 
In a heavy bottom pot add butter. At medium heat,  saute onions and celery until tender. Add chicken stock (please reserve 3/4 cup from that 32 oz. container.)

Turn up heat to high and bring to boil. Add the stuffing cubes and cornbread into the pot. Turn off fire. Cover with a lid. Let sit for 8-10 minutes. 

Add more of the chicken stock if you feel that the stuffing needs a softer consistency.
Grease a 9 X 13 Pyrex. Place stuffing mixture in Pyrex. Bake uncovered for 20- 30 minutes.  
You can add sautéed mushrooms, peppercorns, cooked pork sausage or enjoy as is. 

   
 

Jayme Burton Arnold

Cap and gown in hand, Jayme Burton Arnold opened a small dessert catering business. From prep line to pantry, to pastry chef and private cook, Jayme enjoys sharing her passion for delicious, healthy food… MORE


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