3 Tbsp pesto sauce
1 lb. chicken tenderloins
Garlic powder to taste
Black Pepper to taste
Pinch of salt
Dice chicken into bite-size pieces and brown. Add seasonings and pesto sauce. Wash and spiralize zucchini. Add to chicken and let cook for about 15 minutes, or until zucchini softens. Serve!
Who doesn't love an easy recipe?! This is the perfect weeknight recipe when you have lots to do - not to mention, super easy clean up!
Prep time: 10 minutes
Cooking time 45 minutes
1 pork tenderloin (season to taste)
1 onion, cut
1 bunch asparagus
2 sweet potatoes (cut as desired - as you can see Bill and I had differing opinions on cutting them)
Olive oil (as desired)
Salt and pepper to taste
Preheat oven to 350 degrees F. Wash and cut vegetables. Line baking sheet with aluminum foil. Spread out vegetables and lightly coat with olive oil, salt, and pepper. Place pork tenderloin in center. Place in over for 45 minutes. DONE!
Love this recipe - it's delicious, healthy, and easy to make!
2 (15-oz.) containers ricotta (I recommend part-skim)
3/4 c. grated Parmesan
2 large eggs
1 tsp. garlic powder
Freshly ground black pepper
1 c. marinara
5 large zucchini, sliced 1/8" thick
1 c. grated mozzarella (I used low-fat)
Preheat oven to 400 degrees F.
In a small bowl, combine ricotta, 1/2 cup Parmesan, egg, and garlic powder and season with salt and pepper.
Spread a thin layer of marinara into the bottom of a 9"-x-13” baking dish.
On each slice of zucchini, spoon a thin layer of sauce, then top with a thicker layer of ricotta mixture, and sprinkle with mozzarella.
Roll up and place in baking dish.
Sprinkle with remaining 1/4 cup Parmesan.
Bake until zucchini is tender and cheese is melted, 30 minutes.
1 1/2 cups whole wheat flour or white whole wheat flour - I used whole wheat
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
pinch of nutmeg
pinch of cloves
pinch of ginger
3/4 cup canned pumpkin
1 cup shredded zucchini, squeezed of excess moisture
1/3 cup honey
1 tablespoon olive or coconut oil
1 teaspoon vanilla extract
1/2 cup almond milk
1/2 cup chocolate chips - I used Dark Chocolate Chips
Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top. Bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.
Yep. You read that right. Birthday cake protein cookies! I'm not exactly what you would call a "baker," and I thought these were super easy to make and took hardly any time at all! I came across this recipe and really wanted to try it, but didn't realize until after I started making it that the yield for the recipe was ONE cookie. But it's HUGE, and there was no way I could eat it all! I like it because it's not super sweet (but you could adjust that if you wanted to), and it can be used as a pre-workout/post-workout snack! Not to mention it's gluten free, paleo, vegan, dairy free, and refined sugar free!
This will probably be my new favorite snack while I'm training... maybe I can experiment and make some new flavors?!
1 scoop vanilla protein powder (I used GNC's Amplify)
3 T coconut powder
Pinch Sea Salt
2 T cashew butter
1 T pure maple syrup (can omit or use sugar-free, but may not bind as well)
Pinch vanilla extract
Pinch natural butter extract (optional)
1-2 T dairy-free milk of choice (I used unsweetened Almond milk)
Preheat oven to 350 degrees. Line cookie sheet with greasy proof paper and set aside.
In a small mixing bowl combine, coconut flour, protein powder, and salt. Mix until no clumps.
In a small microwave safe bowl, melt cashew butter with maple syrup until combined. Stir in vanilla extract and butter extract. Pour the wet mixture in with the dry mixture and mix until a crumbly texture remains. Using a tablespoon at a time, add dairy free milk until a thick batter is formed.
Form the batter into a ball and transfer to the lined cookie sheet. Press firmly and spread out into a cookie shape. Top with optional sprinkles and bake for 8-12 minutes - 8 minutes for extra soft and chewy or 12 or so for a firmer cookie.
Remove from oven and allow to cool!
1 sweet potato
2 tsp coconut oil
eggs - however many you are going to eat
1 small onion
2 links chicken sausage - I used chicken and apple
salt and pepper to taste
Cheddar cheese - to sprinkle on top
Cut sausage into bite-sized pieces and brown.
Dice onion and Julienne sweet potato.
In a cast-iron skillet, on medium-high heat, melt 2 tsp coconut oil. Add onion to sauté until soft. Add sweet potato and cook for 8-12 minutes (or when you think it's ready). When sweet potatoes are done, add the sausage and mix well.
Flatten out mixture and make enough wells for the number of eggs you are making. Crack one egg in each well and let sit until the egg whites start turning opaque (about 2 minutes). Sprinkle the cheese on top and place in broiler set on high for 2-4 minutes or until eggs are cooked to your liking. Remove and add salt and pepper to taste.
Best if eaten immediately!
Looking for a new low-carb (and/or gluten-free) recipe? - Here you go!
It was really easy to make - just a little time consuming for the prep work, but it was delicious and I can't wait to make it again soon!
1 lb. lean ground beef
1 1/2 tsp Kosher salt
1 tsp olive oil
1/2 large onion, chopped (I just used a small onion)
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes
2 tbsp chopped basil
black pepper, to taste
3 medium zucchini, sliced 1/8 inch thick
1 1/2 cups part-skim ricotta
1/4 cup parmigiano reggiano
1 large egg
16 oz (4 cups) part-skim mozzarella cheese
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions for about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
Slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked - salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
Preheat oven to 375°
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
Let stand 5-10 minutes before serving.
Read more at http://www.skinnytaste.com/zucchini-lasagna/#qMrLJEu3u47ZtxqT.99
1 cup oatmeal
1/3 cup chopped almonds
1/2 cup nut butter (I used Justin's Peanut Butter)
1/4 cup honey
1 Tbsp Chia seeds
1/3 cup dried cranberries, roughly chopped
Bake oatmeal and almonds for 8-10 minutes at 350 degrees, stir after 5 minutes. Allow mixture to cool.
In a medium bowl, microwave nut butter for 20-30 seconds until runny. Add baked mix along with honey, chia seeds, and cranberries with nut butter. Form into 1.5 inch balls and refrigerate.
Store in an air-tight container refrigerated for up to one week or freezer for 3 weeks.
These energy bites taste so good and make the perfect on-the-go snack!!
Found this recipe on BuzzFeed and had to try - definitely a new favorite post-workout snack!
1 ½ cups nonfat Greek yogurt
3 large eggs
¼ cup unsalted butter, melted
¼ cup granulated sugar
½ cup all-purpose flour
¾ cup oat bran
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup chocolate flavored protein powder of choice
¼ cup unsweetened cocoa powder
¼ cup dark chocolate chips (I used the Ghirardelli 60% Cocoa - highly recommended!)
In a medium mixing bowl, beat together eggs, yogurt, and melted butter. Add the granulated sugar and whisk to combine. In a large mixing bowl, stir together flour, oat bran, baking powder, protein powder, and cocoa powder, just to combine. Pour the wet ingredient over the dry ingredients and stir together until the mixture is a thick, uniform batter. Add chocolate chips and stir to evenly distribute the chips in the batter.
Spray a 12-cup muffin tin with nonstick cooking spray and divide the batter evenly among the muffin cups. Bake the muffins in the preheated oven until puffed and cooked through, 18 to 21 minutes. Cool completely before serving.