Carrot Cake Granola with Crème Fraîche

Posted by on 8:06 am in Eat | 0 comments

Carrot Cake Granola with Crème Fraîche

Gluten Free Granola disguised as a Carrot Cake.

•Dry Ingredients

2 1/2 cups gluten free rolled oats

1/4 cup ground flaxseed

1/4 cup roughly chopped pecans

1/4 cup unsweetened shredded coconut

1-1/2 tsp cinnamon

1 tsp fresh nutmeg

1/2 tsp ground ginger

•Wet Ingredients:

1/3 cup maples syrup

1/4 cup melted coconut oil

1/4 filtered water with 1 tsp maple syrup

1-1/2 tsp vanilla

1-1/2 tsp almond extract

1 cup shredded carrots


Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

Combine all dry ingredients in one bowl and wet ingredients in another. Incorporate the two by folding them together.

Spread granola evenly onto the lined baking sheet. Bake for 45 minutes. Once cooled, refrigerate and enjoy up to 7 days.

Directions for the Crème Fraîche:


16 oz. of organic heavy whipping cream

4 Tbs of uncultured buttermilk


Clean a 32 oz. glass jar then rinse with boiling water. Dry the jar and fill with heavy whipping cream.

Add the buttermilk then seal jar with paper towel and rubber band. Allow mixture to sit on counter for 24 hours at a temperature of ~ 70 degrees.

Transfer mixture to refrigerator for another 24-36 hours to thicken further. Spoon test for desired thickness then seal with lid.

Dollop the crème Fraîche onto your granola and garnish with cinnamon.

*Enjoy your Crème Fraîche for 5-7 days with practically any dish that calls for sour cream but unlike sour cream it will never curdle when boiled.

Kristi’s Red, White and Blueberry Salad

Posted by on 8:03 am in Eat | 0 comments

Kristi’s Red, White and Blueberry Salad

Red, White and Blueberry Salad!

Who doesn’t love fruit, cheese and nuts? The balsamic vinaigrette is a little sweeter which compliments the fruit and cheese nicely. You won’t believe how delicious this is!

To make:

•Any favorite mixed greens- I used spinach, arugula and chopped fresh mint

•6-8 oz. organic, grass fed chicken pressure cooked or stovetop

•Strawberries and raspberries •Blueberries

•Blue cheese crumbles

•Toasted pecans

For the balsamic vinaigrette:

•1/4 cup olive oil

•2 tblspns balsamic vin

•1 tblspn red wine vin

•1 tblspn Dijon mustard

•2 tblsons honey

•s & p to taste

Forge.’s own, Kristi Bush: Trainer, Coach, Friend.

Cass’ Summer Vinegarette

Posted by on 10:47 am in Eat | 0 comments

Cass’ Summer Vinegarette

Vinegarette Ingredients:

1 c vinegar (I like champagne or the dark balsamic)

1/2 c extra virgin olive oil (I like Spanish / Italian or a good Californian)

2 heaping tbsp Dijon mustard

1-2 galrlic cloves

Pinch of salt / pepper


Place in blender or mini food processor

Farmer’s Market Berries & Cream

Posted by on 6:20 pm in Eat | 0 comments

Farmer’s Market Berries & Cream


•16 oz. organic heavy whipping cream

•3/4 cup of sugar

•2 Tbs. almond extract

•Whole nutmeg | microplaned


Add all ingredients into your stand mixer barring the nutmeg. Blend at high speed until stiff peaks form. Spoon into bowls with berries and top with grated nutmeg. Pairs beautifully with Champagne and might we suggest you go long on the nutmeg.

Aunt Judge’s Jalapeño Brownies

Posted by on 11:44 am in Eat | 0 comments

Aunt Judge’s Jalapeño Brownies

Let’s call a spade a spade: it’s baked fudge with heat.


•2 squares unsweetened chocolate

•6 Tbs. of butter

•2 eggs (beaten)

•1 1/2 cups of sugar

•Tbs. almond extract

•tsp. vanilla extract

•1/2 cup of flour (for gluten free sub with Cup 4 Cup flour)

•garnish with sliced jalapeños and smoked chipotle powder


Preheat oven to 350 degrees. With extra butter, line your brownie pan.

Melt chocolate squares and butter in microwave (~ 40 seconds). Combine melted ingredients with 2 beaten eggs and almond & vanilla extracts. Fold in sugar and flour. Combine until smooth.

Transfer to your brownie pan. Garnish with dashes of chipotle powder, sprinkles of sugar, & line up your jalapeño soldiers.

Bake for 28-30 minutes.

Lemon Drop Martini

Posted by on 4:50 pm in Eat | 0 comments

Lemon Drop Martini

Lemon Drop Martini

•≫≫ Deep Eddy 3 oz.

•≫≫ Triple Sec 1.5 oz.

•≫≫ 6 cubes of ice

Shake ingredients in your Rabbit (no, not that Rabbit).

Pour into sugar rimmed glass & garnish with a wedge.

Hands down THE BEST Cocktail Shaker, the Rabbit Insulated Cocktail Shaker

Fettuccine Alfredo

Posted by on 10:33 am in Eat | 0 comments

Fettuccine Alfredo

Gluten-Free & Keto Fettuccine Alfredo


•1.5 lbs. pasture centric chicken breasts

•2.5 cups of organic chicken broth

•1/2 block of organic cream cheese

•1/4 – 1/2 cup of organic ricotta cheese (depends on consistency you like)

•2 bags of Miracle Noodles

•2 Tbs. Italian seasoning

•1.5 Tbs. Simply Organics Pepercorn Ranch seasoning

Tools: Pressure Cooker


Place thawed chicken breast into Pressure Cooker. Add chicken broth, Peppercorn Ranch & Italian seasonings. Secure lid & operate according to your Pressure Cooker’s instructions. Rinse Miracle Noodles thoroughly in strainer and set aside.

Once Pressure Cooker’s cook cycle is complete AND pressure has been released ~ 13 min. (varies model to model | please ensure you follow instruction in your respective user guide), fold in your counter softened cream cheese, ricotta cheese, & rinsed noodles. After combining, allow ~ 10 min. for all ingredients to thoroughly combine & heat.

Serve immediately.

Jim Keffer’s Bloody Mary Recipe

Posted by on 8:08 am in Eat | 0 comments

Jim Keffer’s Bloody Mary Recipe

Jim Keffer’s Bloody Mary Recipe


*32 oz. tomato juice
*20 dashes Worcestershire
*1T. prepared horseradish
*1t. celery salt
*10 shakes tabasco
*juice of 3-4 limes
*ground black pepper


Add ingredients to pitcher.
Stir lightly. Add vodka to taste.
Rim glasses with jalapeño salt.
Garnish with your favorites.
Options include: olives, limes, shrimp, pearl onions, bacon, jalapeños and/or a stalk of celery.


pictured: Forge.’s Family, Becky Keffer Dunn and her Dad, Jim Keffer



Grass Fed Filet

Posted by on 6:24 pm in Eat | 0 comments

Grass Fed Filet

September 16th, 2018 marked National Filet Day. This is our go to, never-fail Filet recipe .

Pick out your Filets with care ever mindful that you are eating what your food ate. Say NO to corn fed meat. Corn has an abundance of Lectins = Inflammation. GRASS FED IS KING.


Say NO to corn.


Preheat oven to 450 degrees. Marinate your Filets in a coating of dry rub consisting of sea salt, pepper, and Trader Joes Everyday Seasoning. Allow meat to come to room temperature ~ 30 minutes upon removing them from refrigerator. Coat cast iron skillet with Avocado Oil. Avocado Oil has the highest flash point so as to not go rancid. Turn burner on medium high heat. Test skillet with sprinkles of water. If they dance, it is ready. Place your marinated room temperature Filets on the skillet and sear each side for 2 minutes.



Place Filets and your cast iron skillet directly into oven. Cook in oven anywhere from 3-6 minutes depending upon the cut of meat you selected. For example: small, lean pieces cook to pink center in about 3 minutes.

Remove Filets from oven once desired center color is achieved. Plate up with the following options: Roquefort, Blue Cheese Crumbles, Apple Wood Smoked Bacon or simply a generous pat of Grass Fed Butter. Take care to cover with foil and allow Filets to set for ~ 5 minutes. Serve immediately or keep it under wraps until pregame | kick off.

Blueberry Acai Smoothie Bowl

Posted by on 6:51 pm in Eat | 0 comments

Blueberry Acai Smoothie  Bowl

Jayme’s Blueberry Acai Smoothie Bowl is gluten free and diary free goodness. 
•1 cup frozen blueberries

•2 teaspoons vegan Pea protein powder 

•2 teaspoons Acai powder

•1 cup almond milk  

•1 teaspoon local honey 

Blend ingredients but don’t over process. You want it a little thick. 
Garnish with chia seeds, pistachios, gluten free granola, strawberry, kiwi and banana slices. Makes 1 large bowl or 2 smaller bowls. 

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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