June 10, 2014

Stuffed Pepper Casserole

Simple, Healthy, Packed with Nutrient Rich Veggies.

Ingredients:

3-4 green bell peppers, cut into chunks and softened slightly by placing in boiling water for 5 minutes

1lb. Lean Ground Beef, browned and drained

1 cup prepared Quinoa

1/2 can Corn

1 can Black Beans (drained and rinsed)

1 can green chilis

1 can diced tomatoes

Sliced mushrooms

1 jar of spaghetti sauce

Throw all ingredients together and bake in preheated 350 degree oven for 25-30 minutes.

Serve with cheese on top if you so wish.

This would be Clint’s. Large pile o cheese.

Enjoy!

June 3, 2014

Chocolate Peanut Butter Clif Bars

I love Clif Bars. They are my absolute favorite source of fuel before long distance runs. Considering how much those little babies cost, I took it upon myself to try and recreate them in my kitchen.

I used prunes as the binding ingredient in this Clif bar recipe. High in fiber and antioxidants. I am also toying around with a different recipe using dates, but that will come later.

Chocolate PB Clif Bar

Step 1.

Spray an 8×8 pan with olive oil.

Step 2.

Place prunes in a food processor and grind until a thick paste forms

Step 3.

In a large bowl, mix prunes, krispies, oats, flaxseed, wheat germ, cinnamon, sea salt and cocoa.

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Step 4.

Over medium heat, melt peanut butter and honey until smooth. Remove from heat, add vanilla, pour over dry ingredients and mix well. Quickly fold in mini chocolate chips.

Step 5.

Press into 8×8 pan, sprinkle with a few more mini chocolate chips and place in refrigerator to firm.

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Step 6.

Mix together almond milk, peanut butter and powdered sugar until a glaze forms. Drizzle over bars and return to refigerator to set.

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Step 7.

Cut into bars and enjoy!

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Recipe.

Chocolate PB Cliff Bars

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May 26, 2014

Mushroom Artichoke Chicken w/ Honey Mustard Red Wine Vinegar Glaze

Artichoke Mushroom Chicken

I’ve gotta be honest with you.

I could have omitted the chicken in this recipe and been just as satisfied. Don’t get me wrong. The chicken was great but the honey mustard and red wine vinegar glaze over the mushroom, artichoke combination was the winning combination.

Artichoke Mushroom Chicken

This recipe is easy to assemble and only takes an hour to cook. No fuss recipe in my standards.

recipe

Step 1

Heat oven to 350 and prepare a large baking sheet with olive oil spray
Drain artichokes, halve mushrooms, slice onions and spread in one layer on pan

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Step 2

Trim chicken breasts of any fat and skin
Slice tiny slits in top of chicken to allow glaze to seep in
Lay chicken breasts on top of mushroom and artichoke slices
Mix together honey, spicy mustard, garlic, olive oil, water, red wine vinegar, thyme, basil, tarragon, sea salt and pepper.
Using a pastry brush, evenly spread on top of chicken and mushroom/veggie mix. Reserve a small amount of glaze.

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Step 3

Place in oven for an hour
Baste chicken 2-3 times during the hour with remaining glaze.

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Step 4

Once chicken is cooked throughout and top begins to crisp, remove from oven and allow to sit before serving.
Enjoy

Mushroom Artichoke Chicken

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Mushroom Artichoke Chicken with Spicy Honey Mustard and Balsamic Glaze

May 25, 2014

Vanilla Protein Cake

I have a problem.

A sweet tooth problem.

My weakness has ALWAYS been candy, cakes, cookies, chocolate. If it contains sugar, I am eating it. And most likely, all of it.

Not a good obsession when I am trying to shake off the body fat.

What’s a girl to do?

Well… considering I am trying to up my protein intake each day I decided to pair my sweet addiction with my protein needs and create some delicious protein treats!

Ladies and Gents, I bring to you:

Vanilla Protein Cake

Simple ingredients, 1 minute prep time, 1 minute cook time, 1 minute cool down time and this little baby is all yours.

Mix all ingredients in a microwave safe mug OR bowl.

I always choose a bowl because the cake grows. Mugs are far too tiny unless you’ve for one of those gigantic soup mugs.

Pop in the microwave for 1 minute. (Watch closely).

Slide the cake right out onto a plate and eat as is OR whip together a little frosting using Greek yogurt, sugar free pudding mix (I used cheesecake flavor) and a little milk for consistency.

Share or eat all by yourself.

Nutritional Information

Without the frosting:

180 calories
8 grams carbohydrates
31 grams protein

With the frosting adds:

40 calories
9 grams carbohydrates
7 grams protein

Enjoy!

Vanilla Protein Cake

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Vanilla Protein Cake

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