A twist on the slider from Fit Men Cook
Blogger Kevin Curry brings bodybuilding to the kitchen with healthy food options
It’s a common error in fitness to think that you can out-train a bad diet, but Kevin Curry knows better.
The Fit Men Cook blogger follows the “abs are made in the kitchen” mantra, and serves up his own refrain on his site, taking it one step further:
“Our bodies are built in the kitchen and sculpted in the gym,” he says.
Curry, who has recently appeared on NBC’s Today Show and ABC’s Live with Kelly, operates Fit Men Cook.
It’s a website, smartphone app and Instagram account aimed at healthy food ideas for gym rats (with content for men and women, despite the name). The blog: FitMenCook.com website, social media accounts and smartphone app. The quote: “I firmly believe that healthier food options do not have to be boring. Ever. In fact, they are pretty tasty.” The tester: Putting me in the Star’s test kitchen is a stretch. Give me a box of frozen chicken fingers and I’ll feel like a pro, but in this kitchen, I’m an amateur.
This recipe was easy enough for me to master. Recipes I’m dying to make: Another slider variation Hi-Protein LowCarb Mushroom Tuna Melts, the Baked Sweet Potato Tots, the Bacon & Egg Stuffed Sweet Potato breakfast dish and the delightfully named Keto Burger! Bison, Lamb, Bacon — Oh My!
Spicy Chicken Salad Grilled Eggplant Sliders
Star Tested Kevin Curry likes this as a snack, but I doubled his recipe for more of a meal.
This one skips the classic bread slider for two slices of eggplant, and puts a twist on the traditional chicken salad and opts for Greek yogurt.
If you prefer mushy eggplant, grill it longer.
This slider should be eaten with a knife and fork.
2 (430 g) boneless, skinless chicken breasts cut into pieces 1 tsp (5 mL) each garlic powder and onion powder 2 tbsp (30 mL) non-fat Greek yogurt 60 g goat cheese 1/2 red bell pepper, seeded and diced 1/2 tsp (2 mL) each black pepper and cayenne pepper 1/2 red onion, diced 1/2 tsp (2 mL) paprika Mrs. Dash Southwest Chipotle blend seasoning Olive oil 1 large purple eggplant cut into oneinch circles, about 8 to 10 slices Spinach or desired greens as garnish
In a skillet on medium heat, cook chicken breasts until flesh is white, about 10 minutes. Set aside to cool. In a food processor, blend chicken, garlic powder and onion powder.
In a bowl, combine blended chicken, non-fat Greek yogurt, cheese, red pepper, black pepper, cayenne pepper and onion. Add paprika and Mrs. Dash to taste. Lightly spray a skillet with olive oil. Over medium high heat, sear both sides of the eggplant slices, about 1 to 2 minutes per side.
Spoon chicken salad mix in equal portions onto half of eggplant slices. Garnish with leafy greens.
Top with the remaining eggplant slices.
Makes 4 to 5 sliders. jforani@thestar.ca