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Martini Glass Meals

Food just feels more special when served in a special serving plate. Small Holiday celebrations can feel just as special as large ones when you add in a special touch like a Martini Glass. The added benefit? The portion size of the Martini Glass leaves you plenty of room for dessert!

Pro Tips for Best Results:

1) All the food needs to be bite-sized pieces. Knives are not a good idea with glassware.

2) If your glassware is delicate, consider using plastic instead of metal forks/spoons.

3) Use tons of color. It will really show off in your beautiful stemware.

4) Watch the heat. Soups, Stews, and Chilis are not great options for this medium.

5) Warm (not Hot) Food, Layered Desserts, Dip & Chips/French Fries, Gazpacho and Shrimp Cocktail are perfect for this medium.

Giant Meatball & Zoodles Roasted Potatoes and Poached Eggs Sauteed Beets and Kale Mojito Fruit Salad

Giant Meatball & Zoodles

Serving size 2 Meatballs 291 cal Protein: 15g Carbs: 16g Fat: 20g

Ingredients

  • ½ Lb Ground Beef
  • 1 C Broccoli , riced
  • 1 Eggs
  • 2-3 Cloves Garlic , minced
  • ½ C Almond Flour
  • ¼ C Parsley , diced
  • ¼ C Dehydrated Onions
  • 2 Tbsp Marinara
  • 1 Tbsp Italian Seasoning
  • Sea Salt & Pepper
  • 1 Jar Marinara (less 2 tbsp for the meatballs)
  • 3 Tbsp Olive Oil
  • 1 Med Onion , diced
  • 3 Cloves Garlic , minced
  • 1 Tbsp Italian Seasoning
  • Sea Salt & Pepper
  • 2-3 Packages Zoodles

Directions

  1. PreHeat Oven to 375F.
  2. In Mixing Bowl, combine all ingredients. Chill for 30 minutes in refrigerator. Then, scoop into 10 large meatballs. Set Aside.
  3. In a ceramic baking dish, place meatballs and bake for 20 minutes. Cover in marinara, return to oven and cook for 20 minutes more or until cooked through. Remove from oven and set aside.
  4. In saute pan over medium, heat oil. When hot, add onion and cook until soft. Add garlic and seasonings – cook until fragrant. Add zoodles and cook until softened and lightly caramelized – 2 to 3 minutes.
  5. Place zoodles in Martini glass. Top with meatball and a bit of extra sauce. Garnish with parsley and freshly grated parmesan cheese.

Roasted Potatoes and Poached Eggs

Serving size 1 Egg 223 Cal Protein: 9g Carbs: 18g Fat: 13g

Ingredients

  • 1 Lb Fingerling Potatoes , halved or quartered
  • 1 Tbsp Olive Oil
  • Smoked Paprika
  • Garlic Powder
  • Sea Salt & Pepper
  • 4 Large Eggs
  • Sea Salt & Pepper
  • ¼ C Your Favorite Salsa
  • 1 Medium Avocado , sliced
  • 1 Oz Cotija Cheese
  • Sea Salt & Pepper

Directions

  1. PreHeat Oven to 425F. Parchment line a baking sheet. Set aside
  2. Toss potatoes with olive oil and spices. Spread out on baking sheet and roast until crispy, appx 30 minutes. Remove from oven and set aside.
  3. Bring small pot of water to boil. Crack egg into water and cook until whites are solid and yolk is soft, 2-3 minutes. Remove from water, drain on paper towel, and season with salt & pepper.
  4. Add salsa in bottom of Martini Glasses. Top with potatoes and one egg. Garnish with Avocado seasoned with Salt & Pepper.

Sauteed Beets and Kale

Serving size ¼ C 103 cal Protein: 4g Carbs: 6g Fat: 8g

Ingredients

  • 1 Tbsp Olive Oil
  • ¼ C Shallots
  • 1 Tbsp Ginger
  • 1 Orange (or Grapefruit) Zest, Juice and Segments
  • 1 Lb Beets , riced
  • Sea Salt & Pepper
  • 2 C Kale , destemmed and finely diced
  • 1-2 Tbsp Tamari (Soy) Sauce
  • ¼ C Goat Cheese or Feta, crumbled
  • ¼ C Walnuts , finely diced

Directions

  1. eat Oil in Saute Pan over medium. When hot, add shallots and cook until soft. Add ginger, zest, juice, beets, salt and pepper. Cook until fragrant, beets are softened, juice is mostly absorbed. Add Kale and Tamari. Cook until Kale is wilted and Tamari is mostly absorbed. Remove from heat and set aside.
  2. Divide into 4 Martini Glasses. Garnish with Segments, Cheese and Walnuts.

Mojito Fruit Salad

Serving size ¼ c 137 Cal Protein: 5g Carbs: 20g Fat: 5g

Ingredients

  • 2 Tbsp Juice and Zest of Lime
  • 2 Tbsp Honey
  • Sea Salt
  • 1 C Blueberries
  • 1 C Cucumbers , peeled and diced
  • 1 Tbsp Fresh Mint Leaves , minced
  • ½ C Greek Yoghurt , whole fat
  • 1 oz , crumbled
  • 2 Tbsp Raw Pistachios , minced

Directions

  1. Combine Juice, Zest, Honey and Sea Salt. Microwave for 20-30 seconds. Set Aside.
  2. In a Mixing Bowl, combine Blueberries, Cucumber, and mint. Toss to combine. Pour honey mixture into mixing bowl and toss well.
  3. Divide into Martini glasses. Garnish with Cheese and Pistachios.
Sandy
  • Hurdle 12: Holidays & Parties
  • Hurdle 9: Prepared Foods
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