http://paramountpictures.tumblr.com/The Terminator is one of those movies that, no matter how good or cheesy the sequels have been, I definitely look forward to watching another sequel or prequel. I’m hooked on the whole future saving the past saving the future scenario. The trailers are action packed and the special effects look amazing. I can’t wait to see it.

I have chosen some hearty recipes that I think will help you pack on muscle and give you the energy to fight a Terminator if you ever come across one. That or put you in a food coma. Either way I hope you try some of these fantastic recipes and enjoy.

Paramount Pictures, Terminator Genisys is directed by Alan Taylor (Thor: The Dark World, Game of Thrones) off a screenplay by Laeta Kalogridis and Patrick Lussier. The film stars Arnold Schwarzenegger as a protective T-800, Emilia Clarke as Sarah Connor, Jason Clarke as an adult John Connor, Jai Courtney as Kyle Reese, Matt Smith, as well as Dayo Okeniyi, Courtney B. Vance, Byung-hun Lee, and J. K. Simmons. by Derek Anderson – dailydead.com

PEANUT BUTTER CHOCOLATE SHAKE

PEANUT BUTTER CHOCOLATE SHAKEPeanut butter, cocoa powder, banana, greek yogurt, and milk come together in just 5 minutes for a delicious breakfast shake or anytime snack. Packed with 19 grams of protein and full of creamy, peanut buttery, chocolaty flavor!

Serves: 1 shake (16 ounces)

INGREDIENTS

  • ½ cup milk (I used 1%)
  • ½ a 6oz container of greek yogurt
  • 1 frozen banana
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp peanut butter
  • 10 ice cubes

INSTRUCTIONS

Fill your blender with the banana chunks, cocoa powder, peanut butter, yogurt, and milk (in that order). Pulse for about 30 seconds until combined. Then add ice cubes 2-3 at a time and pulse for another 30 seconds. Keep doing this until you’ve used all the ice cubes and everything is combined. Pour into a 16 ounce mason jar or glass and top with whipped cream and mini chocolate chips if you’d like! Read more at: CHOCOLATE & SEA SALT

Italian Sausages and Glazed Nectarines on Honey-Mustard Crostini

Italian Sausages and Glazed Nectarines on Honey-Mustard Crostini

Recipe by Jamie Purviance – weber.com

Serves: 8 // Prep time: 25 minutes | Grilling time: 11 to 17 minutes

INGREDIENTS

6 fresh hot and/or sweet Italian sausages, each about 4 ounces

Extra-virgin olive oil

¼ cup plus 2 tablespoons honey, divided

2 teaspoons fresh lime juice

1 teaspoon balsamic vinegar

3 firm but ripe, fresh nectarines, each cut in half

1 baguette, cut into ½-inch-thick slices (about 32)

1 teaspoon Dijon mustard

INSTRUCTIONS

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Lightly brush the sausages with oil. Whisk 2 tablespoons of the honey, the lime juice, and vinegar, and then brush all over the nectarine halves. Save the remaining honey-lime mixture for basting the nectarines on the grill.

Grill the sausages over direct medium heat, with the lid closed, until fully cooked (160°F), 10 to 15 minutes, turning occasionally. At the same time, grill the nectarine halves over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes, turning occasionally and basting with the remaining honey-lime mixture each time they are turned. Remove from the grill as they are done.

Lightly brush both sides of the baguette slices with oil, and then grill over direct medium heat until toasted, 1 to 2 minutes, turning once.

Mix the remaining ¼ cup honey with the mustard.

Cut the sausages lengthwise, and then crosswise into thirds (to fit the crostini). Cut the nectarines into thin slices. Lightly spread honey mustard on one side of each baguette slice. Top each baguette slice with one nectarine slice and one sausage piece. Serve right away.

tumblr_nqf7k945MP1rw7csho1_500Salt and Pepper Rib Eye Steaks with Blue Cheese Butter and Caramelized Onions

Salt and Pepper Rib Eye Steaks with Blue Cheese Butter and Caramelized Onions

Recipe by Jamie Purviance – weber.com

Serves: 4 // Prep time: 20 minutes, plus 40 to 50 minutes to cook the onions | Grilling time: 6 to 8 minutes

INGREDIENTS

5 tablespoons unsalted butter, softened, divided

¼ cup crumbled blue cheese, such as Gorgonzola, at room temperature

2 tablespoons finely chopped fresh Italian parsley leaves

Kosher salt

Freshly ground black pepper

4 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat

Extra-virgin olive oil

2 large yellow onions, thinly sliced (5 to 6 cups)

1 tablespoon balsamic vinegar

INSTRUCTIONS

In a small bowl using a fork, blend 4 tablespoons of the butter, the cheese, parsley, ¼ teaspoon salt, and ¼ teaspoon pepper. Set aside until ready to serve.

Lightly brush the steaks on both sides with oil and season with 2 teaspoons salt and ¾ teaspoon pepper. Let stand at room temperature for 15 to 30 minutes before grilling.

In a large skillet add 1 tablespoon oil and the remaining 1 tablespoon butter. Cook over medium heat until the butter is melted. Add the onions and 1 teaspoon salt and mix well. Cook until the onions soften and turn golden brown, stirring occasionally, about 20 minutes. Reduce the heat to low, add the vinegar and ¼ teaspoon pepper, and continue to cook until the onions are very tender, 20 to 30 minutes more, stirring frequently.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Roasted Root Vegetables with Garlic and Rosemary

Roasted Root Vegetables with Garlic and Rosemary

Recipe by Jamie Purviance – weber.com

Serves: 6 to 8 // Prep time: 25 minutes | Grilling time: about 10 minutes | Special equipment: perforated grill pan

INGREDIENTS

1½ pounds celery root (bulbs only), peeled with a knife

½ pound medium carrots, peeled

½ pound medium parsnips, peeled

1 medium sweet potato, about ¾ pound, peeled

3 tablespoons extra-virgin olive oil

2 tablespoons minced fresh rosemary leaves

2 teaspoons minced garlic

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

INSTRUCTIONS

Cut the celery root, carrots, parsnips, and sweet potato into 1-inch pieces. (If the parsnips are very thick, cut them lengthwise in half and remove the hard core before cutting into pieces). Bring a large pot of water to a boil. Add the celery root, carrots, and parsnips. After 2 minutes, add the sweet potato and cook until the vegetables are partially cooked, 6 to 8 minutes more. Drain well.

Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan for about 10 minutes.

In a large bowl whisk the oil, rosemary, garlic, salt, and pepper. Add the vegetables to the bowl and turn to coat.

Spread the vegetables in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until lightly charred and quite tender, about 10 minutes, turning occasionally. Serve warm.

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