Archive for category Recipes
Holy yum, ya’ll!
We all know it’s SUPER important to eat a healthy, filling breakfast right? Well, that’s great, but for me, it’s gotta be FAST & also super tasty. Well here ya go! I’m excited to share a new recipe with you that I’ve adjusted from a base recipe and perfected (at least to MY taste! I’ll tell you how to adjust if you have different preferences).
I make THESE beautiful protein pancakes in big batches, let them cool, wrap in plastic wrap individually, store in the fridge and hubby and I have SUPER easy, fast, and healthy breakfasts on the go for DAYS.
Looks tasty, right!?
Without further ado, here’s the recipe:
- 2 Scoops quality whey or whey & soy protein
- 1 cup oat flour (use a magic blender, use old fashioned oats and BLEND to make oat flour
- 2 tsp baking powder
- 2 egg whites (or equivalent if you use egg whites in a carton)
- 1/2 cup plain nonfat greek yogurt
- 1 tbs almond or coconut milk (regular will be fine if that’s all you have)
- 1 tsp pure vanilla extract
- 1 tsp almond extract *OPTIONAL
- dark chocolate chips *OPTIONAL (but highly recommended!)
Mix dry ingredients together. Add wet ingredients and stir until mixed. Lightly oil a nonstick pan with coconut oil or olive oil. Warm pan to med-high. Drop 2 tablespoons or so into the pan for each pancake and spread slightly with the back of your spoon so they spread a bit. Place a few chocolate chips in into the batter of each pancake while the first side cooks. It takes about a minute to cook the first side. Flip gently and cook the other side for a minute or so until done. Let cool or enjoy immediately.
Here’s what they look like when you first put them in the pan & spread the batter a touch.
TOP WITH: Pure maple syrup, fresh fruit, whole fruit preserves, or, my favorite, either a tablespoon of peanut butter or a mixture of 1 tablespoon peanut butter whipped with 1 tablespoon plain greek yogurt. You could also play around with all sorts of toppings…maybe a flax/almond butter mixture? Or coconut oil mixed with almond butter? Have fun. And let me know your concoctions.
**I said I’d help you adjust if you don’t like the kind of pancakes that I do. If these turn out too thick/dense for you, just cut back the oat flour a touch. If you want more flavor without having to use toppings, add a half a smashed banana into the batter – or a tablespoon of peanut butter. Or play with other extracts. If you like pancakes thinner…you’ll want to spread the batter as you put it in the pan. Since it’s a little thick, it won’t spread on its own like regular pancake batter.
Hope you try these healthy chocolate chip protein pancakes and love them. Let me know in the comments! 🙂
Happy Monday y’all!
Thought I’d share our meatless Monday for today. It literally took 5 minutes to prep & was yummy & filling.
This is just a couple of corn tortilla warmed in a skillet, topped with meatless crumbles (I got mine at kroger), seasoned with taco
Seasoning & topped with spinach, plain greek yogurt, and black bean and corn salsa. So easy & really quite a good option. This made plenty, so we actually have leftovers for tomorrow too.
What do you think… Yummy??
I’m always on a search for something I can make me and the hubs that is healthy, easy, and totally packable for lunches. Oh and that I don’t have to prepare nightly. Oh and it has to be filling. And did I mention healthy…? Clean eating can be easy, I promise!
Well here you go. This is it. I figured it out and I’ll share it with you.
mmmm….doesn’t this look ooey gooey, delicious? It is. Trust me.
I’m sorry, I don’t have a ‘print recipe’ plugin that is available for this type of blog. Please do use the print button below this post, or from your browser to print – or copy/paste elsewhere to print…or of course PIN IT ~ there’s a handy button for that below this post too! 🙂
4 Boneless skinless chicken tenderloins (can use tofu or white beans as an alternative)
1 ripe avocado
1/4-1/2 cup Nonfat plain greek yogurt
1 cup washed broccoli florets
1/2 cup sliced grape tomatoes
1 Tbsp fresh lemon juice (concentrate is okay)
salt, pepper, chipotle pepper to taste
Cook plain chicken tenderloins until no longer pink. Chop into bite-sized pieces. Cut avocado into small pieces. In a large bowl, smash avocado with a fork and add the chicken, lemon juice, broccoli, and tomatoes. Stir together. Add 1/4 cup greek yogurt and stir. Check the consistency, if you like your food a little less ‘saucy’, this is probably enough for you. If you want it creamier, add a little more greek yogurt. Add salt, pepper, and chipotle pepper to taste. That’s it.
Serve in a while wheat pita with a bed of mixed greens.
This recipe is very forgiving. You can absolutely add more or less of anything. Replace stuff. Throw in red peppers. Capers. Whatever your heart desires. The more veggies you add, the healthier this becomes AND the more voluminous it is – which will make it stretch even further. I take the mashup and divide it into two large to-go containers…one for my hubby and one for me. We put it at in the fridge at work & just bring new pitas & mixed greens every day to assemble at lunch time. It usually makes about 4 lunches, so we each have 2 days of lunch covered for very little time and effort. I may just double the recipe next time so we each get 4 days of lunches. We’re not afraid of repetition, especially when it’s THIS delicious and healthy!
So there you have it, an easy, healthy, clean eating recipe for your lunches. Or dinners. What do you think?
Okay, now go eat! I know I just made you hungry…
Do you ever get into a habit that you didn’t even realize you were in? For instance, I have a habit of fixing the same dishes the same way for YEARS. How about you? Like, say, are you in the habit of thinking chili had to stick to certain rules? I’ve been thinking…wouldn’t it be great if I made something “like chili, but better”? But that wouldn’t be chili. Right? I’m a rule-follower. So it took me like 3 weeks of thinking this before I finally decided… screw it. I can do what I want to chili and it’s still chili.
Well. Let me tell you. I’m glad I did.
Because this was extra delicious and extra nutritious. Oh and it lasted us like 3 dinners. Can’t beat that. Look at that…doesn’t it make you want to get a spoon & dip some up through your screen?
So I thought I’d share the recipe with you. But, as I just learned…who need recipes?? So please, just make this your own. My point here was to make this super hearty and heart-healthy with LOTS of veggies. You could totally do all sorts of different kinds of veggies. Own it. It’s just chili.
Amy’s Better Turkey Chili
- 1lb super lean ground turkey (of course, you could use tofu or something in place of this!)
- 14 oz light red kidney beans
- 14 oz hot chili beans (or you could try cannellini, navy, etc)
- About 1/2 bag frozen corn
- About 1/2 bag frozen peas
- Large can organic diced tomatoes (not drained)
- Couple garlic cloves, diced
- 1/2 cup water – or vegetable broth
- 1 packet reduced sodium chili seasoning (or make your own!)
- 1 tablespoon extra virgin olive oil
This is a very forgiving dish! Heat olive oil over medium heat for a minute or so. Add the turkey and cook through. Do not drain. If you have very lean meat, there will be very little grease, so keep it in for flavor. Add the rest of the ingredients. All of them. Then bring to a boil. Reduce heat and simmer for 30 minutes or so. The longer the better for flavor’s sake. This could also be done in a crockpot. I’d think it would work on low for 6-8 hours. Play with different veggies if you’d like. I think squash would be good in this too.
Tell me below, what’s your favorite way to have chili?
Hubby and I usually eat pretty well. It seems that in the last few months though, we were slipping a little. We’d gone from eating really well about 90% of the time to more like 75% of the time. We decided to create our own 2 week challenge to reset. Our goal is to eat healthy like we had done for so long. Our challenge would go like this:
We’d be eating clean…as clean as possible at least. And we’d cut back carbs to 2 meals a day. We’d eat nothing with added sugar. No beer or wine. And we’d add in extra veggies and fruits. No fast food, very little packaged food – and the packaged food we did eat would be something healthier than most, like Quest Protein Bars(Have you tried these? SO delicious & a TON healthier than other protein bars – which are really more like candy bars. Check the labels!) and Lara Bars. We also decided to log our food for those 2 weeks. That really helps with paying attention to what you’re eating and becoming re-acclimated to what a serving size looks like, and how much our meals SHOULD include.
Today is our last day of our challenge. I lost 4 pounds! We’ll be celebrating with some wine and brunch at our favorite spot. (Can Can Brasserie in Carytown…yuuummm!!) But of course we’re very dedicated to continuing this eating plan at about 90% again now that we’re reset. That’s the beauty of doing something like this. Once you give some things up for a while, you crave it less. It’s a lot easier to continue!
I wanted to share some of the meals and recipes we had…in case any of you wanted to try your own reset/clean eating challenge. Our meals were quick since we both work full time. And I am a big fan of things that don’t take a bunch of ingredients. So, you’ll find some pretty simple stuff here…. I’d love to know what you guys think. Do these looks like meals you’d eat??
We ate these for many lunches. And usually with mostly the same ingredients, but depending on what we had in the fridge. Here’s my favorite & what we put on it… (and a side note, isn’t it a beautiful sandwich?!)
1 slice Ezekiel sprouted bread, lightly toasted
1 tablespoon super hummus
3 slices hormel natural choice turkey (Applegate Farms is a great choice too)
1/2 slice sargento ultra thin provolone cheese
2 slices tomato
1/4 cup baby spinach
1/2 avocado, sliced
Salt & Pepper to taste
(Some optional things that I added some days: Thinly sliced apple, thinly sliced cucumber, or you could use dijon mustard, a little balsamic vinegar, etc)
Easy breakfast scramble:
Again, we ate this or a variation of this many mornings. It’s super quick, easy, filling and tasty. Oh and healthy.
1 cage free, grain fed egg + 1 egg white
handful of baby spinach
a little Sriracha sauce
1 slice Ezekiel sprouted bread
1 tablespoon super hummus
Just scramble the egg and cook with the spinach. Add salt and pepper if you’d like. Spread the hummus on the toast and top with the egg scramble. Add sriracha to taste.
Some variations I like to use: add chopped tomato to the scramble and/or 1/2 of a avocado. You could also skip the toast.
So you already know you GOTTA eat breakfast right?
But you also know it should be healthy. And for most of us, it has to be quick and easy. Oatmeal is a quick, healthy option. That does get old though, and I don’t even like it at all. Most cereals are junk. Breakfast bars are junk. So what does that leave?
Here’s a little something I whip up at the office in the AM. It takes about 5 minutes total, and I only use the microwave.
Here’s what it is and how I do it. There’s plenty of ways to change it up, too.
It’s a half of a sprouted grain english muffin w/ egg whites, avocado, tomato and feta cheese. And some days if I have it, I spread a little greek yogurt on the english muffin too.
- I keep Ezekiel brand sprouted grain english muffins in the freezer
- I keep a carton of natural egg whites in the fridge (NOT the kind w/ yellow color added. Look in the natural, organic section of your grocery store. They should just be white!
- I keep a container of reduced fat feta cheese in the fridge
- In the mornings, I take a tomato and an avocado with me to work
- Pour a couple of tablespoons egg whites into a coffee mug and microwave on high for about a minute (just until fluffy and done)
- Wrap an ezekiel english muffin in a paper towel and microwave for just about 20 seconds. Just enough so you can cut the muffin in half since you’re only using half. Cut it, put 1/2 back in the freezer and then finish microwaving the 1/2 you’re using. Doesn’t need to be hot, just defrosted.
- Chop up half the avocado, store the rest in the fridge for a salad later in the day or something.
- Chop up half the tomato, store the rest as well
- Put the egg whites on the muffin, top with tomato, avocado & feta. It’ll be messy since it’s open-faced. Just use a fork and knife to eat it.
BOOM. You just made a healthy, protein packed breakfast that has some lovely, filling, healthy fats and even a little tomato.
You could adjust this in all sorts of ways, too. You could top with some fresh spinach, add the greek yogurt like I mentioned. You could even microwave a slice of turkey bacon and add it. If you’re not an english muffin fan, check out the ezekiel wraps. Use half. And definitely use sprouted grain breads, they are SO much better for you than even whole wheat bread.
I hope this helps!
I’d love to know – do you have a quick, healthy breakfast that is your go-to? Share away!
So I just had to share my latest love.
I have been making a BIG batch of lentil vegetable soup and then using it for lunches. Hubby and I both prefer to take lunch to work with us, but it’s often a struggle about what to take. Mainly because we want it to be healthy but also convenient. Good luck with that.
When I found a canned lentil vegetable soup, I was in love. But I don’t like eating too much canned stuff. (yucky chemicals in those linings!)
So I made my own masterpiece. Lentils are very filling, have lots of protein, and are the kind of starch that helps increase your metabolism and make you happy. 🙂 Plus, they’re inexpensive and easy to do all sorts of fun stuff with. Adding all the veggies is a great way to get those servings in and add some interesting flavors, too.
I make a big batch of this soup, dip out 4 individual servings into glass to-go containers. Then I freeze the rest because I know we don’t want to eat the same lunch for like 10 days straight. So we eat the 4 containers (2 days since there’s 2 of us) and I find something else for us to take for a few days, then thaw the rest and take it the next week for a few days. It’s super satisfying and tasty.
What do you think?
Does it look yummy? Want to re-create it?
I used a bag of dry lentils, a couple of fresh tomatoes, a few stalks of celery, a bag of frozen green beans, 4 carrots, vegetable stock, olive oil, lots of cumin, garlic, salt, pepper, green onion, and thyme. AND you could mix it up. I just bought swiss chard to put in my next batch.
Soften the onion, garlic, etc in your olive oil on medium heat. In the meantime, cook the lentils according to package instructions. Add drained, mostly cooked lentils into the pot that has the garlic. Add your stock & veggies and spices, bring to a soft boil and then simmer for…well, however long you got. Shoot for 30 minutes or so at least so the flavors marry.
What’s your go-to healthy, packable lunch?
So, a few healthy recipes that I use often. Keep in mind I’m not a gourmet chef. And I typically have to cook quickly due to workout schedules, work & relaxing time in the evening. So having said that, here you go!
Quick Chicken Bake
(makes about 4 servings)