From Mat to Table – Episode 3 Show Notes
In episode 3, Tracy Anderson interviews Katie G., supermom, non-profit grant writer and proud TAmily member, and Steven Beltrani, the wonderful president of communications and brand marketing at Tracy Anderson. Join them for a fun and open discussion about career choices, motherhood, sustainability, and, of course, the TAmily. Each person has a unique relationship to the method, and we explore the good and even challenging moments that kept both Katie G. and Beltrani on the journey with us.
Episode 3 of In My Kitchen is the quintessential sweet and savory lunch. Come into Tracy’s kitchen to cook with her resident chef, Alexander Brown, while he cooks a skin-healthy lunch, full of Vitamins A, K, C and Omega-3. Chef Alex guides you in preparing a mouthwatering carrot squash sweet potato soup, a glamorous pan-seared salmon with brussel sprouts, sweet potato purée and balsamic glaze, and sweet gluten-free apple blondies.
TODAY’S EPISODE
Episode 3
During today’s episode, we mentioned many wonderful people and have the pleasure of sharing their Instagram handles below, if you’d like to find them.
First up, we highlight our lovely guests – Katie G. and Steven Beltrani. Next up, we have our wonderful TA team including our head of talent development, head of prescription, and MYCOACH trainers that are mentioned throughout the conversation.
Maria Kelling: @mariakelling
Krystal: @k_lahmahree57
Courtney: @janelle1227
LaShonna: @lashonna1020
Tune in to hear about all things Tracy Anderson community and be sure to head to our shop to browse any items mentioned throughout the conversation.
TODAY’S MENU
Episode 3
- High in Vitamins A, K, C and Omega-3
- Great for skin health, heart health, and reducing stress
Carrot Squash Sweet Potato Soup
(serves 4-6)
1 tbsp olive oil
1 1/2 cups yellow onion, diced
2-3 cloves of garlic, minced
1/2 tsp salt
1/4 black pepper
1/2 tsp curry powder
1/2 tsp pumpkin spice
1 cup honeynut squash or butternut squash, diced
3 cups sweet potato, diced
2 cups carrots, diced
1 cup green apple, diced
4 cups chicken or vegetable broth
1/4 cup crispy shallots (optional)
1 tbsp fresh parsley, chopped (optional)
Drizzle of finishing olive oil (optional)
Instructions:
In a large soup pot, heat olive oil to medium high heat. Add onion and cook for 3-4 min until translucent, stirring frequently. Now add garlic, salt, pepper, curry powder, and pumpkin spice. Cook for 30-60 sec. Add the rest of the ingredients and bring the liquid to a boil. Once boiling reduce heat to a simmer and cover the pot with an airtight lid. Cook for 20-25 min. After cooking, check to see if the contents of soup are tender, the carrots will take the longest to cook, so make sure to check that the carrots are tender and the rest of the vegetables will be done. Now that you are done cooking the soup, remove from heat and ladle the contents of the pot into a blender and blend on high speed. Check for consistency, if too thick add more chicken broth or water, add enough to reach desired soup consistency. Taste for salt and pepper, and add more if desired. Serve and garnish with crispy shallots, herbs and olive oil.
Pan Seared Salmon with Brussel Sprouts, Sweet Potato Purée and Balsamic Glaze
(serves 2)
Sweet Potato Purée
- 1 sweet potato, peeled and diced 1-2 inch pieces
- 1/2 cup water or chicken broth
- 1/2 tsp salt
- 2 tbsp vegan butter (optional)
Instructions:
In a medium saucepan, add all ingredients and turn heat to high. Once liquid is boiling, reduce heat to simmer and cover the pot with a tight-fitting lid. Cook for 15 min. Now the chicken should be the tenderness of sweet potato, they should be fork tender. If still hard, place back on the stove and cook for another 5 min. And check again. Once they are done, remove the pot from the stove and remove the sweet potato (reserve cooking liquid). Place in a food processor with vegan butter. Blend sweet potato on high until smooth and add cooking liquid 1 tbsp at a time to achieve desired texture. Purée should be smooth but not too runny. Add salt to flavor. Remove from the processor and place in a container. Set in a warm part of the kitchen, we will plate later.
Pan Seared Salmon
- 2 8oz filet of wild salmon
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tbsp olive oil
- 2 tsp chopped fresh parsley for garnish (optional)
Instructions:
Preheat the oven to 450°F. Remove salmon from packaging and pat dry fish with a paper towel. If you don’t like the skin, cut it off. Now season the filet with salt and pepper.
Heat a cast iron or non-stick pan on medium high heat and add olive oil. Once oil is hot place fish down on pan, presentation side down, and cook 3-4 min or until golden brown. Flip fish over and repeat the process. While the fish is cooking, take a small baking pan and place on the counter line and pan with parchment paper. Once the fish is golden brown on both sides, remove fish from the pan and place on the baking pan. Depending on thickness you might need to put fish in the oven, but before you do that, use a thermometer and place it in the thickest part of the fish and see if the fish is at 145°F. If the fish is not done, place in the oven for 2-3 min or until done depending on thickness. Once done, serve hot with brussel sprouts and sweet potato purée.
Balsamic Glaze
- 1/4 balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp vegan butter
Instructions:
In a small pan, add balsamic vinegar and maple syrup and bring liquid to a boil. Lower heat and simmer, uncovered, until liquid is reduced (2-3 min). Liquid will start to thicken and have a syrup-like consistency. Now add the vegan butter and use a spatula to incorporate all ingredients. Now remove the pan from heat and pour glaze into a container. Place in a warm part of the kitchen and save for later.
Brussel Sprouts
- 1 tbsp olive oil
- 12 oz brussel sprouts (trimmed and halved)
- 1 tbsp balsamic glaze
- 1/8 tsp salt
- 1/8 tsp cracked black pepper
Instruction:
Place a medium sauté pan on the stove, turn heat to medium high heat and add olive oil. Once the olive oil is hot, add brussel sprouts. I like to have the brussel sprouts laid cut-side down to start. Cook for 2 min without moving the sprouts. You want them to get a nice crust on them, once they start to get a nice golden brown crust, you can reduce the heat to medium and give the pan a shake, so that the sprouts flip and begin to cook on the other side. Allow them to cook for another 2-3 min, depending on the size of the sprouts, they should start to get tender. Now remove the pan from heat, add the salt, pepper and the balsamic glaze and toss well. Let the residual heat cook the sprouts for another min. Now remove sprouts from the pan into a small bowl and set aside in a warm part of the kitchen. We will be plating them later.
Plating Dish
Place two plates on the counter. Start by laying a large spoon full of the sweet potato on the plate and dragging the back of the spoon across the plate creating a swoosh. Now place two spoonfuls of the brussel sprouts on top of the purée in the middle of the plate. Then place the salmon filet on top of the sprouts. Spoon the balsamic glaze on top of the salmon and drizzle around the plate. Finish the dish off with a garnish of parsley on top of the salmon. Enjoy!
Gluten Free Apple Blondies
(9 servings)
Apple Topping
- 3 cups apple (honey crisp apples), diced
- 1 tbsp vegan butter
- 2 tbsp brown sugar (or coconut sugar)
- 1 tsp cinnamon
- 1 tsp vanilla extract
Blondies
- 1/2 cup vegan butter, softened
- 3/4 brown sugar (or coconut sugar)
- 1/2 cup sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 1/2 cups gluten-free flour
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
Glaze
- 1 cup powdered sugar
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Instructions:
FOR THE APPLE TOPPING
Heat a small pan on the stove over medium heat and add all apple topping ingredients to the pan. Cook and coat the apples for 3-4 min until ingredients become sauce-like and apples are tender. Remove from heat and set aside for later.
FOR THE BLONDIES
Preheat the oven to 350° F. Line a 9 x 11-inch baking pan with parchment paper and set aside. In a medium mixing bowl, combine butter, brown sugar, sugar, and whisk, with a hand or stand mixer, until cream-like. Now add the eggs and vanilla extract and mix until fully incorporated, then let aside. In another medium mixing bowl combine all dry ingredients and mix well. Now pour dry ingredients into wet ingredients and mix until incorporated. Then pour batter into the parchment lined pan. Pour apple topping over batter and spread evenly. Place in the oven and bake for 40-45 min. Once blondies are done cooking, test with a cake tester and make sure it pulls out clean. Let blondies cool for 45-60 min. Once cool, pour glaze on top of blondies, cut into desired pieces and serve.
FOR THE GLAZE
While blondies are baking, make the glaze in a small mixing bowl. In the bowl, add all the glaze ingredients and mix on high speed with hands or a stand mixer.
