In this episode, Kathryn prepares recipes from chef and nutritionist, Clark Bartrum. Explore these male-friendly meals with Kathryn.
Clark Bartram’s Chili
Ingredients
- 2 lbs ground beef (80-85)
- 1 16 oz can Kidney Beans
- 1 cup white button mushrooms
- 1 16 oz can Black Beans
- 1/2 cup chopped onions
- 1 14.5 oz can organic chopped tomatoes
- 1 24 oz jar organic tomato puree
- 2 Tbsp chili powder
- garlic to taste (typically, 2-4 cloves, finely minced)
- pinch Salt
Instructions
- Sauté ground beef until it is brown. Place meat into big pot and add all other ingredients. Cook on medium heat, stirring occasionally, for 30-45 minutes.
Notes
Recipe and images used with permission from Clark Bartram TestMaxMeals.com
Clark Bartram’s Ginger Beef with Jasmine Rice
Ingredients
Homemade Asian Sauce
- 1/2 cup tamari or low-sodium soy sauce
- 5 tbsp Sugar-free brown sugar
- 2 tsp Minced Garlic
- 1/2 tsp Ginger
- 2 tsp rice vinegar
Beef Skillet
- 4 10 oz packages snow peas
- 4 Tbsp EV olive oil
- 2 10 oz packages white button mushrooms sliced thin
- 7 thinly sliced cuts of beef (sirloin steak strips flank steak)
- 2 1/2 cups Jasmine Rice
- 5 cups organic water
Instructions
Rice
- Make the rice. In a large stove top pot, add 5 cups of water and bring to a boil. Stir in rice and reduce heat to low. Cover pot to keep steam inside, 25-35 minutes. Rice will be firm but tender. Fluff the rice
Asian Sauce
- Combine all the sauce ingredients in a bowl and whisk. Set aside.
Beef Skillet
- Heat a large skillet with 2 tbsp. olive oil. Add thinly sliced mushrooms and snow peas. Cook them on high heat, turning occasionally, until browned. Salt midway. Remove these veggies to a bowl. To the same skillet, on high heat, add 2 more tbsp. of olive oil. Add thinly sliced meat. (NOTE: Do this in 2 batches, to enable each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded.) Cook meat on one side until it browns. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown. Add the sauce to the skillet and stir to combine about 1 minute. Turn off heat and add snow peas and mushrooms - and let sit under a lid for 10-15 minutes before storing.
Notes
Recipe and images used with permission from Clark Bartram
Clark Bartram’s Blackened Fish Taco Salad
Ingredients
- 7 tilapia filets or other white fish filet
- 1 15.25 oz can organic corn kernels
- 1 Tbsp chili powder
- 1 small red onion sliced
- 1/2 tsp Cayenne Pepper
- 1 medium red bell pepper diced
- 1/2 tsp smoked paprika
- 1 15 oz can kidney or black beans drained and rinsed
- 1/4 tsp onion powder
- 2 12 oz bags shredded iceberg lettuce
- 1 pinch of oregano
- 1 10 oz bag shredded purple cabbage
- 1 tbsp Minced Garlic
- 4 avocados sliced
- 1 tbsp fresh cilantro Chopped
Instructions
- Pre-heat the oven to 375º. Line a baking sheet with aluminum foil and place the 7 tilapia fillets onto a pan. Be careful not to crowd the pan. Combine spices in a small dish. Sprinkle seasonings over tilapia fillets, season with salt and pepper. Place the fish into the oven for 25 minutes. Poke fish with a fork to see if it’s white and flaky. It might need 5 more minutes. Remove the fish from the oven and sprinkle with lime zest, then place filets aside in large glass dish. Heat a large skillet to medium high with a drizzle of olive oil, corn, red onion and red bell pepper. Sear for 1-2 minutes without stirring. Stir and cook another few minutes until vegetables are tender and caramelized. Add drained and rinsed black beans and heat for 1 minute.
Notes
Recipe and images used with permission from Clark Bartram
Clark Bartram’s Meatloaf
Ingredients
- 2 Tbsp grass-fed butter
- 1 pinch coarse sea salt
- 1 small red onion diced
- 1 pinch Black Pepper
- 2 Tbsp Minced Garlic
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp fresh cilantro chopped
- 2 12 oz bags fresh green beans
- 3 lbs grass-fed organic ground beef 20% fat
- 2 free-range or cage free eggs beaten
- 1 cup gluten-free bread crumbs (omit dairy & gluten for 90 days to build testosterone)
- 1 Tbsp Extra Virgin Olive Oil
- garlic salt to taste
- pepper to taste
Instructions
- Heat oven to 375º. Melt the butter in a large stove-top skillet. Add the red onion and garlic into the skillet and sweat the mixture until translucent. Place the remaining ingredients and onion mixture into a bowl and mix with your hands. Oil a meatloaf pan (5 x 9” loaf pan) with olive oil and press the mixture into a pan. Cook for 40 minutes. While the meatloaf is cooking grab a large stove top wok and place on the stovetop at medium heat. Add olive oil to base of the wok and then add beans. Stir the beans occasionally until they’ve turned golden brown, about 10-15 minutes. Check the meatloaf with a meat thermometer to see if it has reached 160º. Once the temperature is reached, remove the meatloaf and slice.
Notes
Recipe and images used with permission from Clark Bartram