Game Day Showdown!

What better way to celebrate the big game than to honor the hometowns of the teams? In this weeks blog we give you two recipes- and a video that shows you some of our favorites for switching these up for food allergies and special diets!

 

Philly Cheesesteak Sliders

(Makes 4 Servings)
Ingredients
  • 12 oz steak, trimmed of fat, sliced across grain into thin strips
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 c sliced mushrooms
  • 1 medium onion, sliced thin
  • 1 medium green bell pepper, sliced thin
  • 2 tsp olive oil
  • 2 tsp minced garlic
  • 1/2 tsp worcestershire sauce
  • 1/2 tsp low-sodium soy sauce, coconut aminos
  • 2 tsp flour
  • 1/2 c milk
  • oz provolone cheese
  • 2 tbsp grated Parmigiano-Reggiano
  • 1/4 tsp dry mustard
  • 4 rolls, toasted
Instructions
  1. Heat a large skillet over medium-high heat
  2. Add 1 tsp oil, swirl to coat
  3. Add beef and sauté 2 minutes or until it looses its pink color
  4. Remove beef from pan, add remaining oil and onion, sauté 3 minutes
  5. Then add mushrooms, bell pepper and garlic and sauté 6 minutes
  6. Return beef to pan, stirring for 1 minute, then remove from heat
  7. Stir in worcestershire and soy sauces
  8. Place flour in a small saucepan, gradually adding milk, stirring with a whisk until blended
  9. Bring to a simmer over medium heat and cook 1 minute or until slightly thickened
  10. Remove from heat, add in cheese and mustard, stirring until smooth
  11. Keep warm, it will thicken as it cools
  12. Hollow out top and bottom halves of rolls and divide beef mixture evenly
  13. Drizzle sauce over beef and replace top halves

Here’s our favorite products for making this:

Here’s what we suggest to make this Vegan:

For an extra punch of nutrition, add in a serving of Nutritional Yeast:

New England Clam Chowder

(Serves 4)

 

Ingredients

1.5 c water

12 large cherrystone or chowder clams (substitute with firm tofu for vegan dish)

2 slices of bacon (substitute with tempeh strips for vegan dish)

1 medium onion

1 medium carrot

1 stalk of celery

2 tbsp all-purpose flour

1 large potato

2 c milk (substitute with cashew milk for vegan dish)

1 tbsp snipped fresh chives

ground pepper

 

Instructions

1. In a 4-quart saucepan, heat water to boiling on high

2. Add clams, heat to boiling

3. Heat water to boiling on high, add clams, resume boiling

4. Reduce heat to medium-low, cover and simmer 10 minutes or until clams open

5. Transferring clams to bowl as they open, discard any unopened clams

6. Into 4 c liquid measuring cup, strain clam broth through sieve lined with paper towel

7. Add water to broth to equal 2.5 c total

8. Rinse saucepan to remove any grit

9. In same saucepan, cook bacon on medium until browned

10. With slotted spoon, transfer bacon to paper towels to drain

11. To bacon fat in pan, add onion, carrot, and celery and cook 9 to 10 minutes, or until tender, stirring occasionally

12. Meanwhile, remove clams from shells and coarsely chop

13. Stir in flour vegetable mixture and cook 1 minute, stirring

14. Gradually stir in clam broth and add potato, then heat until boiling

15. Cover and simmer on low about 10-12 minutes, or until potato is tender, stirring occasionally

16. Stir in milk, clams, 1/8 tsp pepper and bacon, heating through (but do not boil)

17. Sprinkle with chives to serve

 Here’s our favorite products to make this nutrient-dense:

Here’s our suggestions for making this Vegan:

For an extra nutritional boost add a serving of Vital Nutrients Marine Collagen:

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