I Gave Kelsey Darragh A 6-Week Fitness Makeover

I Gave Kelsey Darragh A 6-Week Fitness Makeover

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Thank you to Chef Joel!

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TEAM MK:

Creative Director – Garrett Kennell •
Editor – Stephen Castro
Camera Operator – Kevin Stiller • 
Camera Operator – Olivia Shipman
Graphic Designer – Taylor Dolniak

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RECIPES BY CHEF JOEL

Noodle-less chicken pad Thai

Ingredients: Yields 4 servings

1red chili, small diced
3 garlic cloves, minced
1in. piece ginger, grated
1cup cubed tofu
1lb. chicken breast, sliced medium-thin
6-8 carrots
1lg. daikon radish
1lg stalk broccoli
1 green onion, chopped
handful shredded, purple cabbage
handful toasted, peanuts
handful, bean sprouts
cilantro to garnish
lime to garnish
olive oil
salt & pepper to taste

Sauce:
1/4cup peanut butter
1Tablespoon, tamarind paste
1/4cup coconut aminos
salt & pepper to taste

Method –

Make the sauce first in a small bowl by combining all the ingredients together, and whisking until combined.

Heat a large, high walled sauté pan over medium heat with the olive oil, chili, garlic, and ginger for a couple minutes until fragrant.

Add chicken, and cook 2 min per side, until cooked through. Remove from pan and set aside.

Add broccoli, and cook for several minutes covered over a low heat, until cooked through, but still has bite. Meanwhile, take a peeler, and make long shreds of the daikon and carrot.

Once the broccoli has cooked, add the carrots and daikon, and sautéed for about 2 minutes, until wilted. Add sauce and cook intel mixture has combined. Add tofu, season with salt & pepper, then plate. Garnish with green onion, cabbage, peanuts & sprouts and a wedge of lime.

High protein antioxidant bites

2Tablespoons, maple
1/2cup, almond butter
1/2cup, pitted dates
1/2cup, oats
2Tablespoons, chia seeds
2Tablespoons, ground flax
4oz, 85% chocolate
small handful, raw pumpkin seeds, roughly chopped
small handful, goji berries, roughly chopped
small handful, raw cashews, roughly chopped
small handful, sesame seeds

Method –

Combine the dates, maple, and almond butter in a food processor, and mix until a smooth paste is formed. Add the oats, chia, and flax and pulse to combine.

Press into a lined tin covering the bottom of a pan in a 1/2 thick layer. Refrigerate for an hour.

After an hour, melt the chocolate over a double boiler, or microwave, until just melted. Pout over the mixture in the pan, and cover with the pumpkin seeds, goji, cashews, and sesame. Gently press down, so the nuts and seeds can adhere to the chocolate.

Refrigerate uncovered until chocolate has set.

Cut into 2in squares.

Store in an airtight container in the refrigerator for up to two week. Or however long they last 🙂