shawarma roasted cauliflower, lentils & rice with caramelized onions

CAULIFLOWER STEAK

Athletic "Upside Dawn"

Athletic "Free Wave"

Blue Moon

Stella Artois

Modelo Especial

Coors Light

Miller Lite

Budweiser

Bud Light

ron zacapa dark rum / orange liquor demerara / woodford chocolate bitters

Fashioned Rum

aviation / raspberry liqueur / lime / ginger beer

Winter Mule

mandarin vodka / lime / pomegranate liqueur / soda

Seasonal Spritzer

French 75

Tom Collins

absolut citron cointreau lime cranberry juice

Cosmo

cedar ridge port cask bourbon / angostura bitters / vya sweet vermouth

Maikka Manhattan

bulleit bourbon / demerara syrup / angostura bitters

Maikka Old Fashioned

PB & J

Chicken Fingers

one egg your way / choice of sausage, cherrywood bacon, or ham

One Egg

Scratch Pancake

wontons / bulgogi steak gochujang cheese sauce

Steak Nachos

Bulgogi

Preheat your oven to 425°F (220°C). Cut the cauliflower head into thick slices (about 1-inch) to create the 'steaks'.

Prepare the Cauliflower

In a small bowl, mix the olive oil, cumin, paprika, turmeric, coriander, salt, and black pepper. Brush the mixture onto both sides of the cauliflower steaks.

Season the Cauliflower

Place the seasoned cauliflower steaks on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and tender.

Roast the Cauliflower

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).

Sauté Aromatics

Add the brown lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until lentils are tender.

Cook Lentils

Stir in the basmati rice, salt, and black pepper. Cover and cook for an additional 15 minutes until the rice is cooked and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

Add Rice

In a skillet, heat the butter and olive oil over medium heat. Slice the onions thinly and add them to the skillet. Sprinkle with salt and sauté, stirring occasionally, until they are deeply caramelized (about 15-20 minutes).

Sauté Onions

Cauliflower

Olive oil

Ground cumin

Ground paprika

Ground turmeric

Ground coriander

Salt

Black pepper

Brown lentils

Basmati rice

Vegetable broth

Onion

Garlic

Butter

In a medium saucepan, combine the oats, almond milk, and chia seeds. Stir well to ensure the chia seeds are evenly distributed.

Combine Base Ingredients

Place the saucepan over medium heat. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 5-7 minutes, stirring occasionally until the oats are cooked and have absorbed most of the liquid.

Cook the Mixture

Once the oats are cooked, remove the saucepan from the heat. Stir in the maple syrup, vanilla extract, and cinnamon until well combined.

Add Flavor Enhancers

Spoon the cooked oat mixture into bowls. Top each serving with fresh berries, sliced bananas, and chopped nuts.

Plate the Dish

Drizzle a little extra maple syrup on top if desired and enjoy your Athletic 'Upside Dawn' breakfast!

Final Touch

Oats

Almond Milk

Chia Seeds

Maple Syrup

Vanilla Extract

Cinnamon

Fresh Berries (Strawberries, Blueberries, or Raspberries)

Sliced Bananas

Chopped Nuts (Almonds or Walnuts)

In a medium-sized bowl, combine rolled oats, almond milk, chia seeds, and honey or maple syrup. Stir until well mixed.

Prepare the Base

Cover the bowl with plastic wrap or a lid and let it sit in the refrigerator overnight or for at least 30 minutes. This allows the chia seeds to absorb the liquid and the mixture to thicken.

Let it Sit

Once the mixture has thickened, remove it from the refrigerator and give it a good stir. Spoon the oat mixture into a serving bowl.

Assemble the Bowl

Top the oat mixture with sliced banana, blueberries, a drizzle of almond butter, and a sprinkle of cinnamon and salt.

Add Toppings

Serve immediately and enjoy your nutritious 'Free Wave' bowl, perfect for fueling your athletic adventures!

Enjoy

Rolled oats

Almond milk

Chia seeds

Honey or maple syrup

Banana, sliced

Blueberries

Almond butter

Collect all the ingredients and tools you need for making the Blue Moon cocktail.

Gather Ingredients

Place a cocktail glass in the freezer or fill it with ice water to chill while you prepare the drink.

Chill Your Glass

In a cocktail shaker, combine 2 oz of gin, 1 oz of blue curacao, 1 oz of sweet vermouth, and 0.5 oz of lemon juice.

Mix the Cocktail

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake It Up

Remove the cocktail glass from the freezer or discard the ice water. Strain the mixture into the glass.

Strain into Glass

Garnish the cocktail with a piece of orange peel and add a maraschino cherry on top.

Garnish

Serve immediately and enjoy your refreshing Blue Moon cocktail!

Serve

Blue Curacao

Sweet Vermouth

Lemon Juice

Orange Peel

Maraschino Cherry

If you like, you can rim your glass with salt. To do this, rub a lemon wedge around the rim of the glass to moisten it, then dip the rim into salt until evenly coated.

Prepare the Glass

Place the glass in the freezer for about 10 minutes to chill it before serving.

Chill the Glass

Fill the chilled glass with ice cubes until it is about three-quarters full.

Add Ice

Slowly pour the Stella Artois beer over the ice, filling the glass to the top. Pour gently to maintain the carbonation.

Pour the Beer

Garnish with a lemon wedge on the rim and mint leaves, if using. Serve immediately.

Stella Artois Beer

Lemon Wedge

Fresh Mint Leaves

Salt (for rim)

In a large pot, heat 1000 ml of water to about 65°C. Add 150 g of malted barley and 50 g of corn. Stir to combine and let it sit for about 60 minutes to allow the starches to convert to sugars.

Prepare the Mash

After the mash has rested, strain the mixture through a fine mesh strainer or cheesecloth to separate the liquid (wort) from the grain solids. Collect the wort in a clean pot.

Lautering

Bring the wort to a boil, then add 20 g of hops. Boil for 60 minutes, stirring occasionally. This process will help extract the flavors and bitterness from the hops.

Boiling the Wort

After boiling, cool the wort quickly to about 20°C using a wort chiller or an ice bath. This step is crucial to prevent any unwanted bacteria from developing.

Cooling the Wort

Transfer the cooled wort into a fermentation vessel. Add 10 g of yeast and seal the vessel with an airlock. Allow it to ferment at a steady temperature for about 1-2 weeks until fermentation is complete.

Fermentation

Once fermentation is complete, carefully transfer the beer into clean bottles, leaving some space at the top. Optionally, you can add a pinch of salt to each bottle for flavor. Seal the bottles and let them carbonate for about 1-2 weeks.

Bottling

Serve chilled, adding a slice of lime for extra flavor if desired. Enjoy your homemade Modelo Especial!

Serving

Water

Malted Barley

Corn

Hops

Yeast

Lime

In a large mash tun, combine the malted barley and corn with 90 liters of hot water. Heat the mixture to 65°C (149°F) and maintain this temperature for 60 minutes. This process converts the starches in the grains into fermentable sugars.

Mashing

After mashing, transfer the mixture to a lauter tun. Rinse the grains with hot water to extract as much sugar as possible, then collect the liquid known as wort in a kettle.

Bring the wort to a boil and add the hop pellets. Boil for 60 minutes, stirring occasionally. This process will add bitterness and flavor to the beer.

Boiling

After boiling, cool the wort quickly using a wort chiller. The target temperature should be around 20°C (68°F) for fermentation.

Cooling

Transfer the cooled wort to a fermentation vessel and add the yeast. Seal the vessel with an airlock and allow it to ferment for 1-2 weeks at 18-20°C (64-68°F).

Once fermentation is complete, transfer the beer to a conditioning tank to mature for an additional 1-2 weeks. This will improve the flavor and clarity of the beer.

Conditioning

After conditioning, keg the beer and carbonate it to your desired level. Store the kegs in a cool place until ready to serve.

Kegging and Carbonation

Coors Light is best served chilled. Pour into a glass and enjoy your homemade beer!

Hop Pellets

Begin by chilling your pint glass in the freezer for about 10-15 minutes for the best serving experience.

Carefully pour the Miller Lite into the chilled pint glass at an angle to prevent excessive foam.

Pouring the Beer

If desired, add a lime wedge to the rim of the glass for a citrusy kick. You can also sprinkle a bit of salt around the rim for added flavor.

Garnishing (Optional)

Miller Lite Beer

Lime Wedge

Place the Budweiser beer bottle in the refrigerator for at least 2 hours prior to serving or fill a bucket with ice and water to chill quickly.

Chill the Beer

Select a glass of your choice. If desired, rim the glass with salt by rubbing a lemon wedge around the rim and then dipping it into salt.

Remove the Budweiser from the refrigerator or ice bucket. Pour the beer into the prepared glass, allowing it to foam slightly.

Serve the Beer

Add a lemon wedge to the rim of the glass for garnish, if desired.

Garnish (Optional)

Budweiser Beer

Ensure your Bud Light is chilled in the refrigerator for at least 2 hours before serving.

Chill the Bud Light

If using, cut a lime into wedges and set aside. Place salt in a small dish for dipping, if desired.

Prepare Garnishes

Pour the chilled Bud Light into a glass, leaving some space at the top.

If you like, squeeze a lime wedge into the beer or place it on the rim of the glass. Optionally, dip the rim of the glass in salt before pouring for an added twist.

Add Garnishes

Serve immediately and enjoy the refreshing taste of Bud Light!

Bud Light Lager

In a mixing glass filled with ice, pour in 2 oz of Ron Zacapa Dark Rum, 0.5 oz of Orange Liqueur, and 0.25 oz of Demerara Syrup.

Combine Ingredients

Add 2 dashes of Woodford Reserve Chocolate Bitters to the mixing glass.

Add Bitters

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Cauliflower Steak

Athletic "upside Dawn"

Athletic "free Wave"