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Bruins Bites: B's Favorite Foods

Learn some of the Bruins favorite recipes from team chef Keith Garman

by Eric Russo @erusso22 / BostonBruins.com

BostonBruins.com - Bruins team chef Keith Garman will be taking us through some of the players' favorite recipes each week with Bruins Bites, pres. by Star Market. They will be updated below:

Country-Style Apple Cinnamon Oatmeal

(favorite of Patrice Bergeron)

Yield: 4-6 Servings

Ingredients:

  • 2 Cups Old-Fashioned Rolled Oats
  • 3 Cups Apple Juice
  • 2 Cups Almond Milk
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Maple Syrup
  • 1 Teaspoon Ground Ginger
  • 1 Tablespoon Ground Cinnamon
  • 1 Teaspoon Salt

Optional Toppings:  Fresh berries, Almonds, Walnuts, Dried Fruits, Shredded Coconut, Apples

Method of Preparation:

In a medium-sized sauce pot, add the apple juice, almond milk, maple syrup, vanilla extract, ground spices and salt. Bring the ingredients to a gentle simmer.

Once at a simmer, gradually stir in the rolled oats and continue cooking for 10-12 minutes over medium to medium-low heat. Be sure to stir periodically to keep the bottom from scorching and to create a creamier texture. The oats should be tender and creamy.

Serve hot and top with your favorite breakfast condiments - a drizzle of maple syrup, nuts, shredded coconut, fresh berries or apples, banana, etc.

Dark Chocolate Chip Pancakes

(favorite of Brad Marchand)

Yield: 4-6 Servings

Ingredients:

  • 1 Cup All Purpose Flour
    • O Organics All-Purpose Flour
  • 1 Cup Almond Milk
    • Organics Plain Unsweetened Almond Milk
  • 3.5 Ounces Dark Chocolate Chips
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
    • Signature Select Baking Soda
  • 1 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Extra Virgin Olive Oil or Vegetable Oil

Optional:  2 Tablespoons Whey or Plant Protein Powder or 1 Whole Egg (O Organics Large Brown Eggs)

Method of Preparation:

In an appropriately sized mixing bowl, add all dry ingredients (flour, salt, baking powder, baking soda, chocolate chips, optional protein powder) and mix until incorporated.

Once incorporated, gradually add in the oil, vanilla extract and then almond milk. Gently stir until batter is smooth.

Let the batter rest for 5-10 minutes to activate baking soda, which will create a light and fluffy texture.

Spoon approximately 4 ounces of batter into a lightly oiled griddle or non-stick pan over medium heat. Cook the batter on one side until golden brown and you can see the air bubbles on the top side (approx. 2-4 minutes). Flip the pancake to the other side and cook until the other side is browned and the pancake is set.

Remove from pan and continue process until desired amount of pancakes are cooked.

Serve hot with a drizzle of maple syrup and fresh berries.

Dark Chocolate Sweet Potato Almond Butter Brownies 

(favorite of Charlie McAvoy)

Yield: 8-10 Brownies

Ingredients:

  • 1 Cup Sweet Potato Puree
  • 1 Cup Open Nature Almond Butter (Can substitute Peanut, Cashew or Hazelnut Butter)
  • ½ Cup O Organics All-Purpose Flour (Can substitute Rice Flour for Gluten-free)
  • ¼ Cup Dark Cocoa Powder
  • ½ Cup Dark Chocolate Chips
  • ¼ Cup O Organics 100% Pure Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Tablespoon Salt

Method of Preparation:

Preheat oven to 350 degrees F.

In a small sauce pot, gently warm nut butter, sweet potato puree, vanilla, and maple syrup. Once fully incorporated and warm, remove from heat and add in dark chocolate chips. Stir until melted and fully incorporated.

In a large mixing bowl, transfer your wet ingredient mixture and then add remaining dry ingredients. Mix until the batter is fully incorporated.

Coat a standard sized baking dish or pie pan with non-stick spray and evenly smooth out the batter. For additional texture, garnish the top with crushed almonds, walnuts, or additional dark chocolate chips.

Bake for approximately 20 minutes until set. Remove from oven and fully cool the brownies for approximately one hour. For firmer texture, cool in refrigerator overnight.

Nutritional Benefits
  • Dark chocolate is rich in antioxidants to reduce inflammation and is a good source of iron
  • Sweet potatoes are rich in Vitamins A and C which aid in eye health as well as immunity benefits

Turkey and Quinoa Meatloaf 

(favorite of David Pastrnak)

Yield: 6-8 Portions

Meatloaf Ingredients:

  • 1 lb. Open Nature ® Ground Turkey
  • 1 Cup Cooked O Organics ® Quinoa
  • 2 O Organics ® Large Eggs
  • ½ Onion, Small Diced
  • 2 Cloves Garlic, Minced
  • ¼ Cup Finely Chopped Parsley
  • 1 Tablespoon O Organics ® Stone Ground Mustard
  • 1 Tablespoon O Organics ® Paprika
  • 2 Teaspoons O Organics ® Dried Thyme
  • 1 Tablespoon O Organics ® Extra Virgin Olive Oil
  • Salt and Pepper to Personal Taste

Glaze Ingredients:

  • 2-1/2 Tablespoons Tomato Paste
  • 1 Ounce Apple Cider Vinegar
  • Juice and Zest of 1 Lemon
  • 1 Tablespoon Honey
  • 1 Ounce Soy Sauce or Worcestershire Sauce

Method of Preparation:

Preheat oven to 350 degrees F.

In an appropriately sized mixing bowl, add all of the meatloaf ingredients together and mix thoroughly until fully incorporated and whipped.

Take your meatloaf mix and form into a tightly packed loaf on a baking sheet.

Bake at 350 degrees F in oven for approximately 30 minutes.

While it is cooking, combine the glaze ingredients in a separate mixing bowl and mix until fully incorporated.

Remove the meatloaf from the oven and coat the top with the glaze. Some of the glaze may be reserved for serving.

Place the meatloaf back into the oven and finish cooking for an additional 7-10 minutes. Meatloaf should have an internal temperature of 165 degrees F.

Remove from the oven and slice. Serve with additional or remaining glaze or your favorite condiment.

Cornflake and Oat Crusted Chicken Tenders 

(favorite of Tuukka Rask)

Yield: 10-12 Chicken Tenders 

Ingredients:

  • 1-1/2 lbs. Boneless, Skinless Chicken Breasts
  • 1 Cup Old-fashioned Rolled Oats
  • 4 Cups Crushed Cornflakes
  • ¾ Cup All-Purpose Flour (Substitute Rice Flour for Gluten-Free)
  • 2 Large Eggs
  • 1 Tablespoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Tablespoon Italian Herbs
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Paprika

Method of Preparation:

Preheat oven to 350 degrees F.

Breading Setup (Use three small bowls or containers)

In one bowl, combine the flour, salt, pepper, herbs, garlic powder and paprika and mix until incorporated evenly to make your seasoned flour.

In a second bowl, whisk/mix together the eggs until smooth.

In the third bowl, combine the crushed cornflakes and rolled oats and evenly mix together.

Breading

Note: For ease of breading, use one hand for the dry ingredients (flour/cornflakes) and one hand for the egg wash.

After making the breading station, cut the chicken breasts into strips about 1 inch wide by 3-4 inches long (3-4 per breast, depending on the size).

To bread the chicken tenders, dredge the breast meat in the seasoned flour and shake off any excess flour. Next, dip your floured chicken into your egg wash and again let the excess run off. Finally, after the egg wash, roll the chicken in the cornflake and oat coating.

Line your breaded chicken strips evenly on a baking tray. Bake in 350 degree oven for approximately 20 minutes or until fully cooked (internal temperature of 165 degrees).

Remove from oven and serve with your favorite dipping sauces.

Nutritional Benefits
  • Boneless, skinless chicken breast is a lean, high source of protein which is essential for muscle growth and recovery.

Braised Lentils with Spring Vegetables 

(favorite of Zdeno Chara)

Yield: 6-8 Portions

Ingredients:

  • 1 Cup Dried Lentils
  • 14 oz. Can Crushed Tomatoes
  • 1 Cup Vegetable Broth
  • ¼ Cup Diced Onion
  • ¼ Cup Diced Carrot
  • ¼ Cup Diced Celery
  • 1 Clove Garlic, Minced
  • ½ Cup Sliced Asparagus
  • ½ Cup Fresh or Frozen Peas
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt and Pepper to Personal Taste

Method of Preparation:

In an appropriately sized sauce pot, over medium heat, sweat the onions, carrots, celery, and garlic in extra virgin olive oil. Cook until the vegetables are slightly tender, and the onions are translucent.

Add to the pot the crushed tomatoes and vegetable broth. Season to desired effect with salt & pepper. Bring the liquid to a simmer and add in the dried lentils.

Once simmering bring the heat down to a medium low flame and cook for 15-20 minutes, periodically stirring the lentils for even cooking. After cooking for 15-20 minutes the lentils should be slightly tender and have absorbed most of the residual cooking liquid creating a tight sauce. Continue cooking longer if needed.

To finish, add the peas and asparagus to the lentils and cook for an additional 2-3 minutes. Remove from the heat and let stand for an additional 5-10 minutes uncovered and then serve.

Optional: Garnish with favorite chopped fresh herbs.

Bison Shepherd's Pie 

(favorite of Bruce Cassidy)

Yield: 8-10 Servings

Meat Filling:

  • 1-1.5 lbs. Ground Bison (Can substitute lean ground beef, lamb or turkey)
  • ¼ Cup Small Diced Onion
  • ¼ Cup Small Diced Celery
  • ¼ Cup Diced Butternut Squash
  • ¼ Cup Fresh or Frozen Peas
  • 1 Clove Minced Garlic
  • 1 Cup Crushed Tomatoes
  • 2 Tablespoons Worcestershire or Soy Sauce
  • 1 Tablespoon All Purpose Flour
  • 1 Tablespoon Dried Thyme
  • 1 Tablespoon Paprika
  • 1 Tablespoon Marsala Spice or Chinese Five-Spice
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt and Pepper to Personal Taste

Potato Topping:

  • 1 Lb. Large Red Potatoes, Peeled and Cubed
  • ¼ Cup Extra Virgin Olive Oil
  • 1 Whole Egg
  • 2 Tablespoons Chopped Parsley
  • Salt and Pepper to Personal Taste

Method of Preparation:

Preheat oven to 400 degrees F.

Place your peeled and cubed potatoes in appropriate size pot and cover with water. Season with salt. Place over high flame and bring to a boil. Cook until very tender and soft, approximately 20-25 minutes. Strain water from cooked potatoes.

While the potatoes are cooking, in another pot, coat the bottom with a small amount of extra virgin olive oil. Over medium-high heat, brown the ground meat. Once fully browned, add the onions, celery, squash, garlic, thyme and spices. Season to taste with salt & pepper. Continue cooking for an additional 5-10 mins.

Next, dust your pan with flour and incorporate with mixture. Add crushed tomato and Worcestershire or soy sauce. Bring to a simmer for an additional 10 mins. Be sure to stir periodically to avoid scorching the bottom and the flour will begin to thicken the mixture. Cook until a tight consistency is achieved with mixture. Add peas and remove from the heat and reserve for assembly.

To make the potato topping, take the cooked potatoes and mash with extra virgin olive oil until smooth. Then gently fold in egg and chopped parsley and mix until fully incorporated.

To assemble, in a standard casserole or pie dish, place the meat mixture in and evenly spread throughout dish. Then, take your mashed potato topping and with a spatula or spoon evenly spread the potatoes over the meat filling until fully covered.

Place the assembled Shepard's pie in oven and bake for 20-25 minutes until the potatoes are golden brown. Remove from oven and let cool 15 min. Then serve.

Early Summer Greens Salad & Basil Balsamic Vinaigrette 

(favorite of Charlie Coyle)

Yield: 4 Servings 

Salad Mix:

  • • 1/2 C Sliced Strawberries  
  • • 2 ea. Apricot Sliced 
  • • 1 C Baby Spinach or Baby Kale
  • • 1 C Arugula 
  • • 1 oz Chopped Smoked Almonds or Nut of Choice

Dressing

  • ½ Cup Extra Virgin Olive Oil
  • 2 Tablespoons Balsamic Vinegar 
  • 1 Clove minced garlic
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Whole Grain Mustard
  • 1 Tablespoon Honey
  • 1 Tablespoon Thinly Sliced Fresh Basil & Mint
  • Salt & Pepper to personal taste 

Method of Preparation:

Dressing: In a medium sized mixing bowl, add mustards, honey, garlic, and balsamic vinegar. Using a whisk, incorporate the ingredients thoroughly. Next, while simultaneously whisking, slowly stream in the extra virgin olive oil. Be sure to continually whisk as you gradually pour in the olive oil to fully emulsify. This will give you a creamy full body dressing. Finally, season the dressing to taste with salt and pepper and then add in the chopped herbs.

To assemble salad, in separate bowl mix together your greens and sliced fruit. Season with desired amount of dressing and serve. Garnish with chopped smoked almonds or nut of choice.

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