VEGGIE SALAD
- Here is a great recipe that will help the non veggie lover get their daily servings in:
- 2 heads broccoli chopped
- 1 head cauliflower chopped
- 1/2 cup red bell pepper chopped
- 1/2 cup red onion chopped
- 1/2 cup green olives sliced in half (use lower sodium olives)
- 1 cup reduced fat (or fat free) shredded cheese
- 1 cup reduced fat (or fat free) Ranch dressing
- Garlic Powder
- *ComBine all ingredients in large salad bowl and mix well.
NO BAKE PEANUT BUTTER ENERGY BALLS
- Great for Pre or Post workout snack!
Ingredients:
- 1/2 cup old fashion oats
- 1/2 cup ground flax seed
- 1/2 cup crunchy peanut butter
- 1/3 cup honey
- 1-2 tsp vanilla extract
- 1/2 cup dark chocolate nibs
- 1/4 cup sunflower seeds
- 1/8 cup raw pumpkin seeds
- 1 packet Stevia
*Combine all ingredients in a bowl until fully combined. Place in refrigerator for 30 minutes to firm a little. Finally, using hands, roll into 1 inch balls and refrigerate until ready to eat!
HEALTHY PEANUT BUTTER CHOCOLATE BANANA MUFFINS
- Pre heat oven to 350 degrees
Ingredients:
- 5 egg whites
- 1/2 cup old fashion Quaker Oats
- 1 tbsp Unsweetened Cocoa Powder
- 1 packet Stevia
- 2 Tbsp all natural peanut butter
- 1 few slices of banana
- 1 tbsp dark chocolate morsels
- Dash of cinnamon
*Spray cupcake pan with Pam and pour mixture only half way (it will rise). Bake for 30 minutes, then set aside to cool for 2-3 minutes.
CROCK POT CHICKEN
- Easiest way to prep chicken:
- Shredded buffalo chicken
- 1 family pack of boneless, skinless chicken breasts washed well with fat trimmed off.
- Place chicken breasts in large crock pot
Add 1/4 cup water
- Cover with franks red hot (enough to cover the top of the chicken)
- Cook on low 7 hours.
- Pull chicken apart with 2 forks.
Enjoy!
*add more red hot after cooking if desired
*smaller batches can be made, simply use 1/8 c water for smaller crock pots
PROTEIN PANCAKES
- 3-4 egg whites
- 1/2c oats 1tsp cinnamon
- 1 stevia in the raw packet (if desired) mix well.
- Add desires fruit, cook in frying pan or on skillet.
- Medium-high heat. Approx 2 min each side. (Or until your pancake easily flips)
- Top with 2 tbsp agave nectar
Enjoy!
Tip * if you don’t like the inconsistency of the oats, try blending them first!
SHRIMP & BROCCOLI SPAGHETTI SQUASH
To bake your squash: preheat oven to 400 degrees. Put whole squash in the oven while it preheats. Once the oven is to temp, remove the squash and you will have an easier time cutting the ends off. Cut in half(long way) and remove seeds. Brush with olive oil or Pam and bake FACE DOWN on a cookie sheet 35-40 min.
Simply saute your broccoli and pre cooked shrimp with a tablespoon of EVOO and some minced garlic (to taste… We love our garlic!) add in your baked spaghetti squash using a fork to shred the “spaghetti ” away from the skin. Toss with a bit more olive oil to coat the “noodles” and add powdered garlic if desired. So yummy!
EZEKIEL FRENCH TOAST
Combine 3 egg whites, 1/2 tsp (or more to taste) cinnamon, 1/4 tsp stevia in the raw together. Mix well.
Soak 2 slices of low sodium Ezekiel sprouted grain bread in the mixture.
Coating both sides thoroughly and allowing to absorb as much of the mixture as possible.
Place in a fry pan on medium/high heat (spray w/ Pam to avoid sticking)
Or any access mixture over your slices.
Cook both sides until golden brown.
Top with your favorite fruit, and a drizzle of Agave nectar.
YOGURT BITES
Choose your favorite Greek yogurt
Pour into a ziplock bag
Clip one corner of the ziplok to make a small hole
Squeeze out drops of yogurt (about 1/2 inch in diameter) onto a cookie sheet
Place in the freezer for one hour
Carefully remove from cookie sheet and you have a delicious frozen treat!
(Try placing parchment paper on your cookie sheet for easier removal)