#rubystuesday

[rapidfitnessnutrition]

RUBY'S TUESDAY WEEK : 7 SCOTCH FILLET SUMMER SALAD

Would ya look at that, Week 7 already! Boy has the time flown by.. We have really loved collating with Ruby's List on our Ruby's Tuesday venture!

For our final recipe we thought it would be fitting do do a light summery salad! The weather is only getting warmer and the days longer, who wants to be slaving over a hot stove when there's fun to be had and sun to be soaked? We used fresh ingredients from the local veggie market and whipped this up in no time!

The special that Ruby's have made for you all this week is for the Mahy Farms portioned beef scotch fillet, which you can purchase right here :

https://www.rubyslist.co.nz/Shop/Beef/Scotch-Fillet-Portion-Cut---Mahy-Farms.aspx

Normally $15.95 per 400 gram pack - this week $13.95!

A really beautiful cut of meat that will melt in your mouth! Mahy Farms certified meat means that the animal was raised with respect, care and was free to MOO, GRAZE, STAND, LAY, SIT, TALK, CHEW! 

So - Summery Scotch Fillet salad, here we go..

INGREDIENTS

1 400 gram pack of Mahy Farms scotch fillet

1 bag of rocket leaves

6 Gherkins, sliced thin

3 Radish, sliced thin

100 grams of goats feta, crumbled

10 or so cherry toms, sliced in half

1/4 Cup of pine nuts

6 Asparagus stalks, with their ends trimmed

2 Slices of red onion, sliced thin

Salt & Pepper

Coconut or olive oil for frying

Juice from 1 Lemon

Juice from 1/2 a lime

2 Tbs of Kimmithgone Hempseed oil

STEP 1

In a saucepan boil some water and add some salt for flavour. Place in your asparagus stalks for 2 minutes until they turn a vibrant green. Quickly remove and place in a bowl of iced water so stop the cooking process. Set aside.

STEP 2

Chop, slice and dice all of your salad ingredients and place in a bowl. Drizzle over your lemon and lime & hempseed oil and season with salt and pepper.

STEP 3

Oil your steak well and season with salt and pepper. Oiling the meat rather than the pan will help the meat to not stick or burn. In a skillet over medium/high heat place in your steaks. Cook for 4 minutes on the first side then 3 minutes on the second. You should have a beautiful caramelised steak. Make sure to rest the meat for 5-10 minutes under a foil blanket so that the juices can redistribute throughout the meat. Slice into thin strips and serve over your salad. Devour!

This would be awesome with an orange/sesame dressing teamed with some fresh avocado and chia seeds too!

Thanks Ruby's List for supplying us with awesome ethically farmed meat! 

We hope you all loved our Ruby's Tuesday series! Don't worry though - we  have more awesome recipes coming! 

Tag us if you decide to re-create any of these meals - @rapidfitness #rubystuesday :)

[rapidfitnessnutrition]

RUBY'S TUESDAY WEEK 4 : MOROCCAN RUBBED LAMB FILLET WITH SWEET ORANGE KUMARA MASH & BUTTERY VEG!

Week 4 already! Time fly's huh?! This week we are cooking with Lamb fillets! A really tender cut of meat packed with flavour! Best of all, they don't take long to cook! woohoo!

The Ruby's List special this week is for the 'Hawkes Bay Natural' lamb fillets.

Normally $24.98 per 500-600gram pack, this week $19.95 per pack!

Such a sweet deal guys, we all know how pricey Lamb can be in the supermarket and most of it is not free range/ethically farmed meat. 

To grab this special, you can click here :

https://www.rubyslist.co.nz/Shop/Lamb/Lamb-Fillets---Hawkes-Bay-Natural.aspx

Or, they have a sweet Kickstart pack especially for our RF Fam! Which you can purchase here :

https://www.rubyslist.co.nz/Shop/Beef/RAPID-Kick-Start-Pack.aspx

AND, Orders throughout Auckland - FREE SHIPPING! Just enter the code FREE at the checkout!

So, lets get started on this sweet little lamb dish, perfect for the warmer weather, the fillets could even be barbequed instead of roasted!

MOROCCAN RUBBED LAMB FILLET WITH SWEET ORANGE KUMARA MASH & BUTTERY VEG

INGREDIENTS

1 500gram pack of 'Hawkes Bay Natural' lamb fillets

1 tsp of Paprika

1 tsp of Cumin

1 tsp of Coriander

1 tsp of Nutmeg

1 tsp of Cinnamon

1 tsp of Cloves

1 tsp of Pink Himalayan rock salt

1 tsp of Black pepper

Few leaves of fresh Sage

1 Lemon, sliced

Juice & zest from 1/2 a medium orange

2 Kumara

4 Tbs of Almond milk

1/4 of a green Cabbage

6 Baby carrots

Butter for frying (we use Lewis Road Creamery)

Ceres Coconut oil for frying

STEP 1

Pre heat your oven to bake, 220C and remove your fillets from the fridge at least half an hour before cooking. On a plate combine all of your spices and salt & pepper. Mix well. Coat each fillet in the spice rub until well covered. Set aside for around half an hour.

STEP 2

Drizzle a little melted butter over a baking tray and sprinkle over some fresh sage. Place your lemon slices randomly on the tray. Set aside whilst you sear you fillets.

STEP 3

In a pan over medium/high heat, melt in 1 tsp of butter and 1 tsp of coconut oil. Place in your fillets and sear each side to lock in the juices. This won't take long at all! This step will pack in a bunch more flavour!

STEP 4

Place your fillets onto your sage/lemon coated baking tray and place in the oven for 10-15 minutes. 10 for rare and 15 for medium to well done.

STEP 5

Whilst your lamb is cooking, bring a pot of water to a boil and cook you peeled and chopped kumara. Once tender, mash together with the almond milk, a little extra butter, chopped fresh sage, salt and pepper and the juice and zest from the orange. Mash the Kumara in the pot you cooked it in, this way it will keep warm, place the lid on top and set aside.

STEP 6

In a fry pan over low-medium heat, sauté you halved baby carrots and cabbage in extra coconut oil until just tender.

STEP 7

Layer your lamb on top of Your veg and kumara mash and sprinkle with a little extra orange zest and crispy sage from the roasting pan! TUCK IN!

The Moroccan spices with the sweet citrus flavours are a perfect match!

Thank you Ruby’s List for supplying us with our Free-range meat for Ruby’s Tuesday! We LOVE you!

If any of you try out these recipes - don’t forget to tag us #rubystuesday and @rapidfitness - you can share them with us on:

Facebook page : www.facebook.com/rapidfitness and on the Ruby’s List Facebook page : www.facebook.com/rubyslistnz

Or Instagram - rapidfitness

Happy Ruby’s Tuesday!

[rapidfitnessnutrition]

Week #2 Ruby's Tuesday - Caramelised, balsamic Roast Lamb leg

This week's special on Ruby's List is the Hawkes Bay Natural - Lamb leg, which you can grab here:

https://www.rubyslist.co.nz/Shop/Lamb/Lamb-Leg-Boneless---Hawkes-Bay-Natural.aspx

Check out supermarket prices - a standard Lamb leg is the same price as the Hawkes bay Natural Free range, ethically farmed lamb leg! so it's an amazing deal!

FREE Shipping on Auckland deliveries too! Just remember to put the code FREE at check out

Grass-fed in lush free range natural pastures, this lamb has no antibiotics or hormones.

A healthy, clean, stress-free, environment creates the finest meat possible.

Why Lamb?

Lamb is packed with protein, and nutrients, making it one of the best meats nature can offer. Protein-rich Lamb contains what our bodies need for growth, maintenance and repair.

Iron, crucial for mental and physical wellbeing, provides energy and ensures a healthy immune system. Lamb contains haem iron, which is more readily absorbed by the body than iron in vegetables.

Zinc, which is important for growth, reproduction, vision, digestion, taste, smell and the immune system.

The RF Ruby's Tuesday recipe this week is :

Caramelised, balsamic Roast Lamb leg / Green bean & rocket salad / Roast garlic Veg

(REALLY, REALLY, TASTY)

INGREDIENTS / Lamb & Onion gravy

1.5kg Hawkes Bay Natural lamb leg

1/4 Cup of olive oil

1 White onion, sliced thinly

2 Red onions, sliced thinly

3 Tbs of raw honey

A handful of fresh thyme

A handful of fresh rosemary

1 Cup of red wine (you can substitute the wine for stock, or organic canned tomatoes)

1/4 Cup of balsamic vinegar

4 cloves of garlic, chopped fine

3 1/2 Cups of home made or organic chicken stock

salt + pepper

SALAD

1 Cup of green beans, par boiled or steamed until just tender

2 Cups of rocket leaves

1/4 Cup of spring onion/green onion, chopped fine

1 avocado, sliced

1/4 Cup of tamari seeds (sunflower, pumpkin, pine and sesame)

4 Tbs of Hemp seed oil (we use Kimmithgone) 

Juice from 1 lemon

Salt and pepper

Roast Veg

2 Potatoes, skin on & quatered (if your on an RF program, follow food guidelines to suit, potatoes can be substituted out)

2 Kumara/sweet potato, quatered 

1 Carrot, sliced into halves

1 Tbs butter

1/4 Cup of olive oil

Juice from 1 lemon

2 cloves of garlic, crushed

salt + pepper

STEP 1

Pre heat your oven to 180C/350F Bake. Make sure your lamb has been taken from the fridge at least half an hour before preparing to allow an even cooking time.

Season the lamb with salt and pepper and In a large pan, heat your olive oil. Brown the lamb all over and set aside. This browning step is crucial, it'll help create a whole lot more flavour in your dish. Set your lamb aside.

STEP 2

In the same pan, slowly brown your sliced onions in the honey. 10 minutes in, add your fresh herbs, you can add them chunky or diced fine, use around half a palm of both. Add in your red wine and reduce until the pan is almost dry. Add in the balsamic vinegar and reduce again until almost dry.

STEP 3

Add in your finely chopped garlic, chicken stock and lamb. Spoon the liquid over the top and bake in the oven, uncovered for around 1 hour 45 minutes or 2 hours for well cooked. Make sure to regularly baste and turn the meat. When cooked, the gravy in the pan should have reduced and the meat should be caramelised... and smell ridiculously good! Let rest with a foil blanket for ten minutes before carving so the juices can re-distribute throughout the meat. 

STEP 4

Whilst the lamb is cooking you can prep your roast veg. These will take around an hour to cook and can sit below the lamb in the oven, or in a separate oven. Soak your potatoes in a bowl of warm water for ten minutes to remove as much starch as possible. Then dry completely. In a  separate bowl, combine the oil, crushed garlic, salt and pepper and lemon juice, mix to combine. Add in your chopped veg and cover with the marinade. Place them on a foil lined tray and with an hour left on the lamb, place them in the oven. (200C)

STEP 5

The salad you can whip up in 15 minutes. So prep and make this last. Toss all of your salad ingredients in a bowl and mix to combine. The green beans are best served just tender with a slight bite. Top with extra seeds.

STEP 6

Serve the lamb with a home made mint sauce for added zing (fresh mint, vinegar) and cover with the caramelised balsamic gravy! 

Mouth-weatering, we know! So get ya-selves on over to Ruby's List and grab this week's special!

They also have an RF Kickstart pack just for us! 

https://www.rubyslist.co.nz/home.aspx

Thank you Ruby’s List for supplying us with our Free-range meat for Ruby’s Tuesday! We LOVE you!

If any of you try out these recipes - don’t forget to tag us #rubystuesday and @rapidfitness - you can share them with us on:

Facebook page : www.facebook.com/rapidfitness and on the Ruby’s List Facebook page : www.facebook.com/rubyslistnz

Or Instagram - rapidfitness

Happy Ruby’s Tuesday!

[rapidfitnessnutrition]

Week #1 - Ruby's Tuesday - Gluten free Lime chilli chicken taco's

It's out very first Ruby's Tuesday! For those of you who haven't heard of Ruby's Tuesday - Have a read of this  --->

http://rapidfitnessnutrition.tumblr.com/post/63979281236/rubys-tuesday

The special for week 1 on the Ruby's List website are chicken thighs.

The standard boneless chicken thigh price is $19.99 per kg in the supermarket and free range is around $25.99 per kg. Mahy Farms Free Range boneless chicken thigh's this week are $24.99 per kg. So its a really awesome buy!

http://www.rubyslist.co.nz/Shop/Poultry/Chicken-Thighs-Boneless---Mahy-Farms-Free-Range.aspx

If you weren't aware - Factory farmed chicken's are not allowed out of door's, are generally fed cheaper food and are given antibiotic's (no hormones).  We recommend purchasing free-range chicken whenever you can. Healthier meat - healthier you!

Right. Onto the recipe -

Gluten free lime & chilli chicken Taco's - Using Mahy Farms free range boneless chicken thigh's.

INGREDIENTS

500grams (1 pack) Mahy Farms boneless chicken thighs (The special is for 1kg - so just halve your chicken or double the ingredients)

Chicken marinade

1 Green chilli de-seeded

1 Clove of garlic crushed

1 tsp cumin

1 tsp smoked hot paprika

1 tsp Pink Himalayan rock salt

1 tsp black pepper

1 tbs olive oil

Juice from 2 limes

Coriander - as much as you like

Extras

Coconut oil/butter  for frying

Taco shell

2 tbs Coconut flour

3 Free range eggs

2 tbs olive oil

1/4 - 1/2 Cup water (depending on the consistency - you want it like a pancake batter)

1 tsp pink Himalayan rock salt

1 tsp pepper

1 tsp lime juice

1 tsp smoked hot Paprika

1/2 tsp cumin

coriander - as much as you like

Filling

1/4 Cup red cabbage - diced fine

1/2 Cup green cabbage - diced fine

1/2 Yellow capsicum or bell pepper - finely sliced

Juice from 1 lime

1-2 tbs Olive oil 

Salt + pepper

Coriander

Salsa

2 Tomatoes - chopped small

1 green chilli - de-seeded

1/4 Red onion

1 tsp pink Himalayan rock salt

1 tsp Black pepper 

1 tbs Olive oil

Juice from 1/2 a lime

STEP 1 - The chicken will taste best if left to marinate over-night.

Combine the marinade ingredients in a mortar and pestle or chop really finely and mix together in a bowl. Add in your diced chicken (3cm strips). Toss to coat and cover with cling film. Place this to marinate in the fridge overnight or for as long as you can.

STEP 2

Pre-heat your oven to bake at 160C and spray the back of a muffin pan. Set aside. Take your chicken from the fridge after it has been marinating for around half an hour before cooking so the meat can reach room temperature to ensure even cooking. Heat a non-stick frying pan to medium with a little olive and fry your chicken until golden. Set aside.

STEP 3

Whilst the chicken is cooking you can make your taco batter. Combine all of the dry ingredients in one bowl and all of the wet ingredients in another. Whisk the wet ingredients until well combined. Slowly combine the dry with the wet and whisk to incorporate. 

STEP 4

In a non-stick frying pan heat a little coconut oil or butter over a medium heat. Spoon in your taco batter to make palm sized tacos. Flip once the surface is bubbling. Be careful as the batter is very delicate. Once you have your pancake looking taco's, place each one in-between the muffin moulds on the bottom side of the tray - this will create a taco shape. They will hold their shape once cooked in the oven. Place them in the oven for around 1 hour or until crisp and golden.

STEP 5

Combine your filling ingredients in a bowl and toss, do the same with your salsa ingredients and set aside.

STEP 6

When you are ready to serve, you can re-heat your chicken in the oven or keep cold (or make the chicken last so its hot when the taco shells are ready). Layer the cabbage filling in the shells first, then a few pieces of chicken and top with the salsa and fresh coriander. Serve with a fresh salad and home made guacamole!

These are so good - it's best to double the recipe!

Thank you Ruby's List for supplying us with our Free-range meat for Ruby's Tuesday! We LOVE you!

If any of you try out these recipes - don't forget to tag us #rubystuesday and @rapidfitness - you can share them with us on:

Facebook page : www.facebook.com/rapidfitness and on the Ruby's List Facebook page : www.facebook.com/rubyslistnz

Or Instagram - rapidfitness

Happy Ruby's Tuesday!

[rapidfitnessnutrition]

Ruby's Tuesday

Rapid Fitness have some very cool friends, which makes us feel extra special and very grateful. The lovely humans from Ruby's List are no exception!

Introducing, your online butcher - Ruby's List. Not just any butcher, but these are people who care about where the meat comes from and how the animal has been treated. Something RF also believes in whole-heartedly, animals that have been well looked after and have been fed the kind of foods that nature intended.

We give Ruby's List a double thumb's up ! Hip - hooray for happy, cruelty free meat.

So, we are super stoked to be working with Ruby's List to bring you 

'Ruby’s Tuesday’

Every Tuesday for the next 7 weeks we will be bringing you a new recipe using meat supplied by Ruby's List which we will upload to our blog and on the Ruby's List website for y’all to re-create. Better yet, the product we use will be their special of the week! Also, they now offer Free Freight in Auckland for the RF family, just remember to write the word “FREE” in the coupon code on checkout!

Check out ww.rubyslist.co.nz for the weekly special's and the Kickstart pack made especially for all of you guys!

Stay tuned Tomorrow for our Ruby's Tuesday week 1 Recipe!

If you decide to re-create any of the dish's we post - tag us using #rubystuesday we'd love to see your meals!