Hello, my name is Samantha Braun. I am a Personal Chef that caters to every dietary need. This is a menu for the Barre3 Challenge. Recopies from Barre3 menu for the week of 5/12 thru 5/18. This menu is geared to help aid in weight loss. Along with the suggested workouts in the studio as well as online. I know how difficult it can be to purchase; break down items needed for your meals. I feel that doing my part in offering this menu that will be purchased, prepped and cooked for your convince will help make this opportunity a lot less daunting. This is geared for me to meet you at Barre3 at after the 4:45 class and deliver your Mon-Thur items. So, that I can maintain freshness and quality I will be dropping off the rest of your week on Thursday evening after the 6pm class for your Fri.- Sun. items. If these times aren’t convent. I am willing to drop off at your home for an additional charge of 10.00. I hope you take this opportunity to make your lives a little easier in your journey to a happy healthy life.

Full menu price is $285.00

For just Lunche and Dinner for 7 days is $235.00

If you’d like to have a 5 day Lunch and Dinner plan $165.00

YOUR PERSONAL CHEF

Samantha Braun

512-758-3753

 

 

Here's the menu

5/12 thru 5/17

5/12 Monday

Breakfast:  Green Smoothie

Lunch: Salmon Salad

Snack: Left over smoothie

Dinner: 3 Bean Chili with Quinoa and poblanos

5/13 Tuesday

Breakfast: Egg white Herb Vegetable Bake

Lunch: Spinach, Beet, Quinoa Chick pea salad with a Tahini lemon dressing

Snack: Roasted Chic Peas

Dinner: Turkey Tamari Ginger Lettuce wraps

5/14 Wednesday

Breakfast: Detox Smoothie

Lunch: Warm Kale Salad

Snack: Sliced Pear and Almond Butter

Dinner: White Bean Kale Soup

5/15 Thursday

Breakfast: Granola

Lunch: Tamari Lemon Edammame Mixed Green Salad

Snack: Hummus and Vegetables

Dinner: Ground Turkey in an Almond Coconut Curry Sauce over Moroccan Quinoa

 

5/16 Friday

Breakfast: Leafy Smoothie

Lunch: Spicy Moroccan Bowl

Snack: Dark Chocolate Donut Holes

Dinner: Salmon Papilloti (baked in parchment paper) with Lemon and Julienned Vegetables

5/17 Saturday

Breakfast: Overnight Oatmeal Parfait

Lunch: Pan Seared Tuna over a Ponzo Seaweed Cucumber salad

Snack: Barre3 Bar

Dinner: Kale Soup

5/18 Sunday:

Breakfast: Granola

Lunch: Hazelnut Chicken over Kale Salad with Apple vinaigrette

Snack: Veggies and Hummus

Dinner: Spaghetti Squash with Roasted Vegetables

This finishes your first week of the Barre3 challenge. CONGRATS!!!!

See you next week. Your Personal Chef

Samantha Braun

512-758-3753

 

 

 

Menu For Week 4/27 thru 5/2

Well just so you all kind of understand the direction I'm going in. Here it is!!! I know a lot of you are use to the unhealthy , gluten , carb loaded items I have offered in the past. But this is a new way of life a new you. With  a healthy life style of working out along with satisfying balanced GMO free, Gluten free farm to table life style. You will lower your chances of future health issues. Please join this movement with me. If you would like to see any of my recipes off this menu please ask. For those of you whom have any input on these items you have tasted please share. Lots of love and healthy living to you all. Peace!!!

Menu 4/27 thru 5/2

Lunch

(GF)(DF)(V)(R) Marinated Portabella Stuffed Burger with cashew cheese, spinach, red peppers and chives served with coconut carrot soup

(GF)(DF) Tequila Lime Grilled Chicken topped over Daikon Noodle Salad with Ginger Lime Dressing and acai berries

 (GF)(DF)Turkey Sausage Vegetable Quiche with a Wilted Kale salad Avocado Chipotle dressing

(GF)(DF)(V) Santé Fe’ Quinoa stuffed Pepper with Black Beans and Avocado Salsa

(GF) (DF) Waldorf Chicken Salad on a whole grain roll with a Carrot pepper salad

DINNER

(GF) (DF) Albacore Tuna topped over Cucumber Arame Seaweed Salad

(GF)(DF) Almond Curry Spiced Chicken served with Sautéed Spinach Cabbage Slaw

(GF)(DF)(V) Pesto Roasted Vegetable Spaghetti Squash Bake served with a Side salad

(GF)(DF) Shrimp Pad Thai (Substitute Salad for noodles)

(GF)(DF) Marinated Sirloin served with Roasted Mashed Garlic Cauliflower with a Raw Mushroom Gravy with Raw Italian Artichoke toss

 

 

 

 

 

Kombucha BBQ Ribs

1 Baking Pan
Aluminum foil
Preheat 325 degree oven
1 Rack of Pork ribs
1 c Pork Rub
2 tbls. Liquid smoke
Place ribs on a baking sheet with foil placed over baking sheet. Rub ribs with pork rub then drizzle liquid smoke over the ribs. Wrap foil tightly around ribs place in oven for 3 hours.

Kombucha BBQ
1/2 c Homemade Ginger Kombucha
2c Organic Ketchup
2 tbls Siracha
1/2 c Molasses
1/2 c agave
2 tsp. red pepper flakes
1 tsp. salt
1 tsp. pepper
1tsp onion powder
1 tsp. garlic
Place ingredients into sauce pot and simmer. Once ribs are cooked .Easily able to pull of the bone. Baste with BBQ sauce re[place into oven on 400 degrees for 15 mins. Or until ribs are caramelized in color.
Place on a plate and enjoy with some roasted brussel sprouts and sweet potato mash.
This is a great dish to throw in the oven early Sunday morning and take to the pool ready to go. Or on a lovely Sunday pic-nic. Let me know how it works out for you. If you have any questions please ask. I sometimes take for granted how easy things come to me being I've been doing it forever.

Butternut Kale Lasagna with Cashew Cheese and toasted pecans

Ok, here's a healthy recipe for you all. I know all I've been serving up are deserts and queso. This is a new one for me. Completely vegan and super tasty. I hope you enjoy it. Its a little lengthy but what good recipe isn't. Enjoy and here's to a healthy happy GMO free life.

3C Cashews
Soak in water overnight.
After soaking drain off water. Place into a food processer. It should be gritty similar to grated parmesan

1 box of organic lasagna noodles
1 large about 2 -3 pounds butternut squash
3 cloves of garlic minced
1 small onion diced
1tbls. fresh oregano
2 tbls. fresh basil
2 tsp. fresh thyme
2 tbls.coconut oil
S&P to taste
6C Kale
13 by 9 deep baking dish

First cut butternut squash in half. Its a bit tough so please be careful. Place on a cookie sheet and place in a 350 degree preheated oven. Roast for about 25-30 minutes or until completely softened.
Let your squash cool. Scoop out of skin, it should come out very easily. Place half in a food processer and puree'. The other half you will slice thinly and set aside.

Sauté 
onion , garlic in coconut oil add puréed butternut. Simmer on low add fresh herbs.

Assembly
Start with sauce place noodles down. Top with butternut slices then with kale s&p then cashew cheese. repeat and end with sauce on top. Top with pecans cover with foil and bake on 350 for 30 -40 mins. Uncover and toast pecans for another 5mins. Take out of oven let sit for about 5 mins.  Makes 8 servings. Serve with a kale salad and enjoy!!! Let me know if any of you try this out an how you like it. You will feel satisfied and a little healthier afterwards.
Lots of Love!!!
Your personal chef
Samantha

SPINACH ARTICHOKE WHITE QUESO

THIS IS FOR ELIZABETH!!!
SAUTE'
 1/2 C. ONION
 1/4 C. GARLIC
1 C. ARTICOKE HEARTS CHOPPED

SEPARETLY
2C. LIGHTLY SAUTEED CHOPPED SPINACH
1TSP. CRUSHED RED PEPPER
1/2 TBLS. SALT AND PEPPER MIX

MELT IN LARGE POT OR DOUBLE BROILER
1/2 GALLON WHOLE MILK
2 1/2 LB WHITE QUESO (EASYMELT)
1 QT. SHREDDED PEPPER JACK
MELT ON LOW WHISK CONSTANTLY SO IT DOSENT BURN!!!
1/2 CUP OF MELTED BUTTER
1/2 CUP FLOUR
COMBINE TO CREATE A SLURRY
WHISK INTO QUESO ONCE ITS MELTED WHILE BRINGING IT UP TO MED HEAT
IT WILL THICKEN THEN ADD ALL OTHER INGREDIENTS AND ENJOY!!!
SERVE WITH PITA CHIPS OR TORTILLA CHIPS
SPREAD ON YOUR FAVORITE SANDWICH OR A TWIST ON A PHILLY CHEESE STEAK.

SALTED CARAMEL PRETZEL CUPCAKE

SALTED CARAMEL PRETZEL CUPCAKE

CARAMEL
2c. of sugar
2c. of water
1tsp. lemon juice
1/2 cup heavy whipping cream
1 tsp. sea salt
1 tsp. vanilla
Whisk and a sauce pot
Place sugar, salt, water, and lemon juice in a pot boil for about 20-25 mins. or until golden brown. Once its golden its a fast process. You will add heavy cream , vanilla. turn heat off wait until steam goes away pull off burner and whisk vigorously. Consistence will be medium thickness and caramel brown. Let cool, set aside.
CUPCAKES
Preheat oven 350 degrees
1 c. unsalted butter
2 c. sugar
1 and 1/4 tsp. vanilla
4 eggs
3 c. sifted flour
1 tsp. baking powder
1/2 tsp. sea salt
1 cup almond milk
In a mixer with the whip attachment cream butter until light and fluffy. Ad the sugar and continue to cream. Slowly add vanilla and eggs mix well. Sift dry ingredients together. Then mix into butter mixture alternating with the milk. pour into cupcake liners. place cooled caramel into squeeze bottle about a cup. squeeze into center of cupcakes. Place a pretzel in center as well. Bake for20-25 mins. cool completely.
FROSTING
1 container of heavy whipping cream
1/4 c. sugar
1 tsp. vanilla
Place in a stand mixer with a wire whip attachment. Whip together until partially whipped add 1.5 cup of cooled caramel then whip to stiff peaks. Don't over whip it will break. Place into  pastry bag and frost your cupcakes. Drizzle with remaining caramel and garnish with a pretzel then sprinkle sea salt over the top.

Created By: Samantha Braun
This is a great recipe for a crowd. I hope you enjoy!!!

7-Layer Paradise recipe

 

Here It Is 7-Layer Paradise!!!
pre-heat oven to 350
Grease a 13 by 9 pan
4 cups of graham cracker crumbs
1 cup of melted butter
1.5 cups of white chocolate chips
1.5 cups of chocolate chips
1.5 cups of chopped walnuts
2 cups of shredded coconut
2 cans of sweet condensed milk
Mix Graham cracker crumbs with melted butter if its too dry add 1/4 cup more. press into baking pan. It should feel like wet sand
Pour sweet condensed milk over grahams going in a back and forth motion across pan. then even out over the grahams.
evenly distribute chips and nuts over the sweet condensed milk. Press coconut evenly over the top. Bake for about 20-25 mins. or until top is golden brown. Completely cool then place in refrigerator overnight. Cut into squares ,place in microwave for 30 seconds top with ice cream . Homemade caramel and chocolate ganache.  #dessert   #recipe  #sugarfix #coconut 

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Samantha Braun originally shared:

 

Here It Is 7-Layer Paradise!!!
pre-heat oven to 350
Grease a 13 by 9 pan
4 cups of graham cracker crumbs
1 cup of melted butter
1.5 cups of white chocolate chips
1.5 cups of chocolate chips
1.5 cups of chopped walnuts
2 cups of shredded coconut
2 cans of sweet condensed milk
Mix Graham cracker crumbs with melted butter if its too dry add 1/4 cup more. press into baking pan. It should feel like wet sand
Pour sweet condensed milk over grahams going in a back and forth motion across pan. then even out over the grahams.
evenly distribute chips and nuts over the sweet condensed milk. Press coconut evenly over the top. Bake for about 20-25 mins. or until top is golden brown. Completely cool then place in refrigerator overnight. Cut into squares ,place in microwave for 30 seconds top with ice cream . Homemade caramel and chocolate ganache.  #dessert   #recipe  #sugarfix #coconut 

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