Healthy Recipe Guide

By austinfit – November 4, 2011

by Individual Businesses

Have you ever wondered exactly how your favorite restaurant makes that delectable meal you love? Austin restaurants give you the inside scoop on how to make their healthy dish!

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Organic Beef Shepherd’s Pie

Our most comprehensive, eclectic recipe! Made with organic Lean Beef, slow-cooked with diced carrots, celery, onion in a delicious ragu. Organic Butternut Squash is roasted, peeled, and gently crushed or “fluffed”. The generous portion of Organic sweet cauliflower florets are also slow roasted, topped with sweet raisins. The entire meal is sprinkled with roasted pine nuts and healthful pumpkin seeds.

Come by owner Jennifer Gaynor’s new healthy spot, The Whole Bite, in North Austin where you can grab a meal free of pesticides, dyes, hormones, and other unhealthy ingredients. Grab one meal. Grab meals for the week. Or sit down, log into the complimentary WiFi, heat up your Whole Bite meal and join them for lunch!


3.5 oz Celery chopped fine

5.5 oz Onion chopped fine

5.5 oz Carrot chopped fine

.5 oz Garlic, fresh cloves, grated fine

2.5 lbs Beef (all natural)

.18 oz Basil, dried

1.7 oz Tomato, diced fine

1/2 cup Butternut Squash

1.75 oz Pumpkin seeds

1 large head Cauliflower

1.7 oz Raisins

1.7 oz Pine nuts

How to make it

1) Sweat together, celery onion, carrot, garlic, until soft and set aside.

2) Saute and crumble beef, drain and rinse. Return to skillet and season with salt, pepper and basil. Continue to saute until well blended.

3) Transfer beef to slow cooker and add celery, carrot, onion, garlic mix, diced tomato, and broth.

4) Set slow cooker for 4 hours on low.

5) Slice squash in half lengthwise, spoon out seeds, salt and pepper, wrap halves in foil and bake until soft, about 30 minutes. Cool.

6) When soft, thinly peel squash, slice into chunks, place into mixing bowl, and gently mash with a fork.

7) Roast pine nuts, thin layer on baking sheet. Crush when roasted.

8) Cut Cauliflower into florets, arrange on baking sheet and spray florets, salt & pepper, roast 400F for 15 minutes.

9) Chop Raisins into fourths to release sweetness.

10) Assemble your meal on each guest’s plate with ¾-1 cup of the Beef Ragu, topped with ½ cup of the squash, spread over the top of the beef. Cauliflower nests to the side and is sprinkled with raisins. Pine nuts and pumpkin seeds sprinkle over the entire dish.

13343 US HWY 183 N Suite 250

512.257.2910 | The Shop

512.656.2428 | The Girl, Jennifer

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Skinny Pomberry


1 oz Campo Azul Premium Añejo Tequila

2 oz Langers Cranberry Pomegranate Juice

2 oz Club soda

Lemon wedge


How to make it

In a medium-sized shaker, combine ice, Campo Azul Premium Añejo Tequila and Langers Cranberry Pomegranate Juice. Shake gently, pour into a chilled martini glass, finish with club soda and garnish with lemon. Only 103 calories per 8 oz glass, enjoy responsibly!

South Park Meadows • Brodie Lane • Airport Blvd.

Arbor Walk • Bee Cave • Four Points

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Austin native Joe Draker bought Maudie’s Café from the storied Maudie Hamilton Wilson in 1992. Switching from home style cooking to Tex-Mex in 1993, the original location became a staple for many local Austin families. Full service and casual, Maudie’s Tex-Mex has built a following with Austin’s families. The awarded cuisine has been served at the White House and been shipped coast to coast to displaced Texans. At Maudie’s Tex-Mex, our goods are prepared fresh from scratch daily. Recently Maudie’s Tex-Mex began exclusively serving natural meats pursuing their commitment to keep Austin healthy! Please come in for breakfast, lunch, happy hour or dinner!

Skinny Sheryl’s

Two pulled chicken enchiladas topped with spicy Tomatillo sauce, shredded lettuce and diced tomatoes served with grilled zucchini.


2 Corn tortillas

1/2 cup Pulled, cooked chicken

1/2 cup Tomatillo sauce

1/8 cup Shredded lettuce

2 Tbsp Diced tomatoes

1 tsp Vegetable oil

1 zucchini, quartered lengthwise

How to make it

1) Pre-heat oven 350*

2) Soften 2 corn tortillas by slightly warming in a frying pan. Roll pulled chicken in the soft corn tortillas and place in greased baking dish. Cover with the Tomatillo sauce and place in oven for 5-10min’s or until sauce is bubbling. Remove from oven and place on serving dish and top with lettuce & tomatoes.

3) Place oil in the frying pan and heat over medium-high flame. Add the zucchini strips and cook 2-3 min’s on each side or until golden brown. Serve with the enchiladas.

Nutrition (Serving Size 19 oz)

Calories 642

Fat 17 g

Sat. Fat 5 g

Cholesterol 111 mg

Sodium 2292 mg

Carbohydrates 75 g

Fiber 11 g

Sugars 6 g

Protein 44 g

Central | 2608 W. 7th • S. Lamar | 1212 S. Lamar • N. Lamar | 10205 N. Lamar • South | 9911 Brodie Lane • Westlake | 3801 N. Capital of Tx Hwy • Bee Cave | 12506 Shops Parkway

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Chicken Berry Salad

Chicken Berry Salad

2.5 cups Fresh spinach or spring mix

4 oz Chicken breast – grilled or baked

1/4 cup Fresh chopped red onion

2 Tbsp Feta cheese

2 Tbsp Blueberries

2 Tbsp My Fit Foods balsamic vinaigrette

My Fit Foods Balsamic Vinaigrette

1/4 cup Balsamic vinegar

1/4 cup Extra virgin olive oil

1/4 cup Water

1 Tbsp Agave nectar

1 Tbsp Lemon juice

A pinch of pepper

Stir or shake well and serve


Calories 330

Fat 16 g

Sat. Fat 3.5 g

Cholesterol 80 g

Sodium 600 mg

Carbohydrates 17 g

Fiber 5 g

Sugars 7 g

Protein 30 g

Westlake | 3201 Bee Caves Rd. • North | 10740 Resarch Blvd.

Central | 4200 N. Lamar • South | 4301 W. William Cannon

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Collard Green Black-eyed Pea Wrap

Collard Greens Black-eyed Pea Wrap

2 cups Dried black-eyed peas

1 gallon Water

2 tsp Powdered mustard

1 ½ tsp Himalayan salt

1 ½ tsp Fresh black pepper

2 Tbsp Fine chopped ginger root

2 Tbsp Chopped garlic

2 cups Chopped onion

2 Tbsp + 2 tsp Vegetable base

Place all ingredients in stock pot and cook until tender

Black-eyed Pea Salad

6 cups Vegetarian black-eyed peas drained

1 cup Diced red bell pepper

1 cup Diced green bell pepper

1 cup Diced red onion

1 tsp Fine chopped garlic

1 tsp Chipotle puree (use chipotle in adobe sauce and pureed in food processor)

*1 ½ cups Low fat Italian dressing

*Hoover’s Cooking uses housemade smoked garlic vinaigrette

How to make It

1) Wash fresh collard greens.

2) Cut leaves into 1 ½ inch x 4 inch strips.

3) Place 4 tsp of BEP salad at bottom of strip.

4) Roll the strip away from you, into a cylinder shape.

Soular Foods Trailer | 1110 E. 12th St. • East | 2002 Manor Rd. • North | 13376 Research Blvd., #400

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Veggie Burger

Our veggie burger recipe is bean and grain based, and is both vegan and gluten free. Combine with your favorite bun and burger toppings — we recommend making it “Deluxe” by adding avocado and sauteed mushrooms.


1 Onion

1/2 lb mushrooms

1 ½ cups Carrots

1 cup rice

1/2 Tbsp Oil

3 cups Pinto beans, cooked

2 ½ cups Oatmeal

1/4 cup Red wine vinegar

1 ½ Tbsp Soy sauce

2 Tbsp Dijon mustard

1/2 Tbsp Thyme

Salt and pepper to taste

*We use gluten free oats and gluten free soy sauce in the restaurant in order to make the recipe gluten free.

How to make it

1) Preheat oven to 325

2) Dice the onions, mushrooms, and carrots.

3) Saute diced veggies until tender.

4) Cook rice per instructions.

5) Combine sauteed veggies, rice, and all other ingredients in a large mixing bowl and knead until combined well.

6) Form patties appx. 1/2 inch in thickness, evenly space them on a baking pan, and cook 15-20 minutes.

7) For Crisper patties, finish in stove top skillet for 2-3 minutes on each side.
Makes 8-10 servings

Nutrition (1 patty)

Calories 163

Fat 4 g

Carbohydrates 28

Protein 6 g

Fiber 8 g

Central | 1000 West Lynn • North | 46th at Guadalupe (the Triangle) • South | 9911 Brodie Lane

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Jumbo Shrimp Scampi Skewers

Shrimp (four servings)

12 Jumbo Shrimp

3 oz Olive Oil

1 tsp Basil dry

1/4 tsp Black pepper

1 Bamboo Leaf 11’ – 12” long

20 Orange segments

1 Avocado (3/8” diced)

4 oz Chimchurri souce

Fennel Onion Salad

1 oz Fennel, shaved (1/32” thick)

1 oz Red onion, 1” – 2” long x 1/16” wide, julienne

2 Tbsp Extra virgin olive oil

1/4 tsp Cumin, ground

1/8 tsp Cayenne pepper, ground

1/4 tsp Salt & pepper blend

How to make it
Fennel Onion Salad

1) Combine the rough chopped garlic, rough chopped jalapenos with no stems or seeds, bay leaf, oregano, chipotle chili, Kosher salt, vinegar and 1/2 cup olive oil in the Vita Prep blender. Blend on 15 seconds until smooth. Transfer to a mixing bowl.

2) Remove the stems from the fresh herbs and chop into 1/8”. Add to the mixing bowl and slowly whip in the remaining oil. Place into a container.

Jumbo Shrimp Scampi Skewers

1) Butterfly shrimp so they are 1/4” thick leaving the end of the tail attached, then clean well. Carefully thread a 8” skewer through each shrimp. Place into a hotel pan.

2) Combine olive oil, basil and pepper then brush over the shrimp.

3) Place the skewers on a plate then brush both sides with the herb oil.

4) Sear in a large saute pan for 1 1/2 minutes, turn over and cook for an additional 1 1/2 minutes and cooked.

5) Place the 11” x 12” long bamboo leaf on an angle on a warm rectangle plate.

6) Combine the fennel & onion salad in a small bowl with the orange segments then stack the salad on the leaf on the bottom right side of the plate.

7) Cut the avocado into 3/8” dice and place on top of the salad. Add room temperature chimichurri sauce into a small square ramekin and place on top of the plate. Place the three skewers on the bamboo leaf with the tops resting on the ramekin.

Central | 320 E. 2nd Street • North | 11600 Century Oaks Terrace (The Domain)

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