The Iron You

I'm Mike, a triathlete, yogi, health enthusiast and food lover. When I'm not running, swimming or biking, I like to cook healthy and hearty meals that will nourish and replenish my body. I also love to take pictures of the food I make and share it with my readers.

I don't take myself too seriously because I believe that there's nothing worst than a dull and boring triathlete!

 

Summer Eggplant Parmesan Stacks

Today’s recipe is to some extent similar to eggplant parmesan, but it’s assembled in single-portion little stacks. Much much much much simpler to make.Layers of tender grilled eggplant, slices of charred tomato, melty mozzarella, sharp Parmesan cheese, fresh basil leaves...could it get any better?Uh, that would be a “NO!” You can think of this as a change in the architecture of classic eggplant parmesan casserole. The flavors are very similar, even though the tomato sauce is replaced by slices of sweet, juicy tomatoes — which are in abundance right now at your local Farmer’s market (and maybe in your own backyard.)Also, eggplant parm stacks have a very different vibe from the casserole ....more

Zucchini "Crab" Cakes

If you’ve ever been to Maryland, you know eating crabs is a summer pastime: picnic tables covered with brown paper, silver buckets, buttered corn, french fries, cornbread, and the unmistakable scent of seafood.In Maryland crab meat goes on everything: hamburgers, stuffed shrimps, stuffed mushrooms, soup, literally everything gets crab meat. But my absolute favorite thing made with crab meat are crab cakes. When done right, crab cakes are just fabulous: the perfect blend of lump crabmeat, hardly any filler, and an amazing blend of seasoning ....more

Easy Blackened Chicken

First off, let’s make things clear: Blackened chicken is NOT the result of burning your chicken, or cooking it too long, or from it sticking to the pan.No, the blackened part of the chicken is the result of a mix of spices and herbs (paprika, salt, cayenne pepper, cumin, thyme, white pepper and onion powder) that coats the chicken and when put to high heat, gives the chicken an outer char.Usually the coated chicken is seared on a smoking hot skillet to create the blackened effect and then it finishes cooking in the oven. But in an effort to simplify the cooking process, I skip the ‘smoking hot skillet’ part and instead cook the chicken under the broiler.It gets a little less blackened but the taste and texture are there, believe me. What I really love about blackened chicken is that it requires minimal effort and only includes a handful of ingredients.The herbs and spices create a seared blackened crust on skinless boneless chicken breast that packs a huge amount of flavor and keeps the chicken succulently moist.This chicken is anything but short on flavor ....more

One-Pot Cheesy Beet Rice

After I posted the recipe for the One-Pot Creamy Garlic Zucchini Rice three weeks ago, Mark @JerseyStylePhotography asked me if I have ever tried making it with beets instead of zukes. Since I’m not very fond of beets — despite a recipe for chocolate beet cake and one for beet...more

Avocado BLT Sandwich

What is your all time favorite sandwich? The one you think is the ultimate sammie?For me it’s the BLT. Sorry, let me rephrase that, it's the avocado BLT ....more

Maple Peach Blueberry Crumble (Vegan and Gluten-Free)

This awesome Maple Peach Blueberry Crumble lived a full life of about 10 minutes before being devoured by me, sister, nephew, and niece, while sipping Blackberry Mint Iced Tea.A perfect pairing if you ask me.And you know what? Two kids unknowingly devouring a homemade gluten-free fruit crumble and loving it is mysteriously satisfying.I honestly wasn’t trying to trick anyone but I found myself giggling from the kitchen and intentionally withholding the knowledge that this was healthish. The kids were hooked on the cinnamon-maple smell that overtook the kitchen in .5 seconds after taking it out of the oven.This is a kind of granola-ish, almost more moist cake-like fruit crumble.The top on this gets crispy, the fruit is extra sweet and soft, leaving you with this sticky, yummy, just juicy enough Maple Peach Blueberry Crumble ....more

Tomato Confit Pasta with Olives and Capers

I am fairly certain that I wait all year for tomato season, you know, the same way I wait for the Giants to get back to the field or for Apple to release its latest gadget.I don’t know why I get so excited about tomatoes. It’s in my DNA, and I’ve learned to accept it.I eat them on eggs, in frittatas, cooked and raw in every possible format and seriously, don’t even try to bring me a sandwich without a thin slice of tomato in it. Sister did it once and let’s just say, it didn’t go very well ....more

Simple Maple Vanilla Roasted Plums

Okay people, this is barely a recipe. It’s more a suggestion of how to best celebrate the incredibly sweet plums.Since I was a kid I loved plums. Red plums, black plums, yellow plums, and even green plums.When ripe, plums are wonderfully sweet with a rich, complex flavor ....more

Blackberry Mint Iced Green Tea

At this point you are well aware that I love making my own iced teas and adding different combinations of fruit and fresh herbs.So far I’ve made Rosemary-Peach, Raspberry Mint, Ginger Mint, and even a Lemon Sparkling Iced Tea. And today I present you with some awesome, super refreshing Blackberry Mint Iced Green Tea.Because the heat wave we’re currently experiencing in my neck of the woods is a double-whammy (with high heat and high humidity) and one of the most effective ways to cool off is to sit in the cool shade and drink a tall glass of iced tea.Or at least that’s what I like to do! This is such a simple recipe.In a nutshell, I started by allowing the green tea bags and some fresh mint leaves to steep in boiling water for 10 minutes ....more

Fudgy No-Bake Brownies

So far, the summer has been cruel: Hot, humid, and sticky just about every single day, and more often than not a combination of all three. So you should take me seriously when I say that the heat is getting to me and that I have zero desire to cook anything that involves turning on the oven for more than 5 minutes.Besides, why would you even need to cook for longer than 5 minutes in the dead heat of the summer? The farmers’ markets are overflowing with produce that require minimal (or zero) heat to make it tasty: Tomatoes, zucchini, and glorious stone fruit ....more
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