Recipes Page

KALE RECIPES:

Kale Chips

Preheat oven to about 375*
Tear the leaves off the thick stems into bite size pieces. Spread out on baking sheet
Drizzle with about 2 tsp of olive oil
Season with your favorite spices
Bake for about 15 minutes, until edges are brown and kale is crispy

Tofu Kale Lasagna

8×8 Baking Dish

Serves 4 Large Pieces

Ingredients:

Fresh Kale
No Boil Lasagna Noodles
Tofu 1 Container
Mozzarella Cheese Balls (optional)
Shredded Italian Cheese
Seasoning for the Tofu: Italian Garlic Gold Nuggets, Parsley, Salt and Pepper
Pasta Sauce
Parmesan Cheese Shaker (optional)

Directions:

Preheat oven to 350 degrees. Press the water out of the Tofu. Crumble with a fork and season with Salt, Pepper, Parsley and Italian Garlic Gold (or any other Italian Seasoning). Mix well. Cover bottom of 8×8 pan with pasta sauce, then a layer of noodles, then spread the tofu mixture over noodles, then a layer of Kale and add some shredded cheese. Repeat the process 3 times. When finished top layer should be pasta sauce topped with shredded cheese or slices of Mozzarella cheese. I used both! I’m cheesy like that.

Bake on 350 degrees for 40 minutes.

Kale and Tofu Wonton 2 Ways:

Dipped in Marinara Sauce, it’s so hot right now.

So here’s the detail on this little recipe.

Kale and Tofu Wonton 2 Ways:

1 Bunch of Kale Torn from the Stem

1 Block of Tofu

1 Clove Garlic

1/3 Cup Grated Parmesan

48 Wonton Wrapper

Salt and Pepper to Taste

Cooking Spray

Marinara Sauce for Dipping

Directions:

In a large pot of salted water boil the kale until tender, about 5 minutes. With a slotted spoon transfer the kale to a colander. When cool squeeze out excess water and finely chop. In a medium bowl, mash together the kale, the tofu block, the Parmesan cheese and the garlic. Season with salt and pepper.

Assemble ravioli, by arranging wonton wrappers on a sprayed cookie sheet. Fill each wrapper with about 1 tsp of mix.

Wet fingers and run along two sides of the wrapper. Fold over and seal. Spray completed ravioli with cooking spray and Bake on 350 degrees for 15 minutes or until golden brown.

(or) Take a mini muffin tin, spray with cooking spray and then line the tin with a wonton wrapper and then fill with about 1 tsp of mix. Lightly spray cooking spray on filled wontons and bake on 350 degrees for about 15 minutes or until golden brown.

Serve with a side of marinara sauce.

Keeping Up with Kale Smoothie

1 Cup So Delicious Coconut Milk
1 Scoop Protein Powder
1 Handful Kale
1 Handful Spinach
1/2 Frozen Banana (can also use fresh)
1 Handful Frozen Blueberries (can also use fresh)
1 Tablespoon Milled Flax seed
1 Tablespoon Coconut Oil

Side Note: If you use all fresh fruits instead of frozen add an ice-cube or two.

Blend for about a minute and enjoy.

Kale Frittata

Ingredients

6-7 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped red onion
1 cup kale
1/2 cup diced ham (not pictured) (it was a last-minute add-in)
1/4 cup grated cheese
Nutritional yeast to shake on the top of Frittata before it goes in the oven

You will also need additional seasoning for the cooking of the onions.

1/4 teaspoon ground black pepper
1/4 teaspoon salt

Note: You MUST use a cast iron skillet or a sauce pan with a metal handle so it can be used on the stove top, and also be placed into the oven.

Directions:

Preheat the oven to 375 degrees. Beat the eggs in a mixing bowl until smooth. Whisk 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the kale and the diced ham and let cook an additional 5 minutes.
Remove from the burner and pour in the egg mixture, add the shredded cheese and sprinkle with Nutritional yeast.
Place the skillet into the oven and cook uncovered for 16-20 minutes or until it is golden brown and the center of the Frittata has set. Remove from the oven, and let stand 3 minutes before serving.

HEALTHY DINNER’S:

Quinoa Crunch Casserole

Ingredients (for three servings):

3 cups chopped broccoli
3/4 cup raw quinoa
4 eggs
1/4 cup hummus
1/4 cup salsa
1/2 can black beans, drained and rinsed
1 tablespoon hot sauce
Dash of pepper
Topping: Pasta sauce

Directions:

Preheat oven to 400 degrees and grease a loaf pan.
In a wok, stirfry the broccoli until it begins to brown.
In a mixing bowl, combine all the ingredients + broccoli except the pasta sauce. Mix well.
Pour mixture into loaf pan and cook for 40 minutes.
Remove and slice.
Top with pasta sauce and enjoy.

Homemade Mayan Harvest Bake

Makes 4 Large Servings

Ingredients:

2 Sweet Potatoes, Washed and Diced into 1/2 inch Cubes
1 Bunch of Kale, Cleaned, Destemed and Chopped
1 15 Oz. Can Black Beans, Drained and Rinsed
1/4 Cup Sunflower Seeds

Sauce:

1 tbsp. Swanson Organic Extra Virgin Coconut Oil (divided)
1 Onion, Chopped
2-3 Cloves of Garlic
1 15 Oz. Can Diced Tomato’s
1/4 Cup Water
1 tbsp. Chili Powder
1 tsp. Paprika
1/2 tsp. Sea Salt

Grains:

1/2 cup Quinoa
1/2 cup Farro
2 cups of Water with a Bouillon Cube or Broth Concentrate -or- just use 2 Cups Vegetable Broth

Preparation:

Preheat oven to 400 degrees.
Toss sweet potatoes in 1/2 tbsp. oil and roast for 20 minutes in a square glass baking dish/pan, stirring once.
While the potatoes are roasting, heat 1/2 tbsp. coconut oil on medium high in a large skillet and saute the onion and garlic until soft and fragrant. Add diced tomato’s, water, and spices (chili powder, paprika, sea salt) into the skillet and let simmer for 10 minutes. The sauce should be on the thicker side, but add more water if you want to thin it out. Stir in black beans.
Heat another skillet over medium, using the other 1/2 tbsp. coconut oil, add the chopped kale, a few tbsp. of water and a bit of sea salt. Let the kale wilt and toss for 5-7 minutes.
Pull roasted sweet potatoes out of the oven and top with cooked kale, and black bean sauce, mix together and bake for an additional 15-20 minutes.
While it’s baking prepare the grains by putting the quinoa, and the farro, with 2 cups of liquid into a small pot. Bring mixture to a boil, then cover and let simmer for 15-20 minutes or until most of the liquid has been absorbed.
Portion out the grains in a crock or on a plate and top with the harvest bake, sprinkle with sunflower seeds and serve.

MEXICAN DISHES:

Super Spicy Buffalo Chicken Enchiladas: With Chobani

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Ingredients/Directions:

5 tortillas
1 ½ lbs of chicken, cooked
1 cup Chobani 2% plain yogurt (in place of cream cheese)
4 oz. blue cheese, crumbled (same some for topping)
4 oz. Frank’s Red Hot Wing Sauce
1 tsp salt
½ tsp chile powder
½ tsp black pepper
Ranch dressing for drizzling

Mix together well, stuff tortillas and fold, place seam side down in pan, sprinkle with blue cheese and drizzle ranch dressing and hot sauce and bake on 375 degrees for 20-25 minutes and enjoy.

Chobani Cho-Enchiladas:

Chobani Cho-Enchiladas

Ingredients

1 Can Yellow Corn
1 Can Black Beans
1 Cup Chobani Greek Yogurt
2-3 Chicken Breasts Cooked and Shredded
6 Large Wheat Tortillas
3/4 Cup Shredded Cheese – 1/4 Cup for Topping Tortillas

1 Cup Medium Salsa – Plus 1/2 Cup for Topping Tortillas

Directions

Preheat oven to 350 Degrees.

Incorporate all the ingredients together and spoon a large portion of stuffing mixture into each tortilla and roll. Place in a glass baking dish. Spoon additional 1/2 Cup salsa over the rolled tortillas and sprinkle with extra cheese. Bake uncovered for 30 minutes or until bubbling hot.

Wonton Quito’s

Here’s The Recipe:

Ingredients:

One 12.5-oz. can chunk white chicken breast in water, drained and flaked (about 1 1/2 cups)
1/2 cup salsa
3 Laughing Cow Blue Cheese Wedges or 1/3 cup shredded cheese
1/4 cup corn
16 small square wonton wrappers
Optional dips: salsa, red enchilada sauce, or sour cream

Directions:
Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.

In a medium bowl, combine the chicken, salsa, cheese and then add the corn. Mix thoroughly.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface of each. Roll each wonton up tightly into a cigar-shaped tube. Place wonton on the baking sheet, seam side down. If needed, secure with toothpicks. Repeat with remaining wonton and chicken mixture.

Bake until crispy, about 15 minutes.

Next time I make these will be adding black beans, I want to load them up with some fiber.

Crock Pot Chicken Taco’s or Nacho’s

This recipe makes 8 really large taco’s.

1 envelope taco seasoning, or seasoned to your taste
2 to 3 boneless, skinless chicken breasts
1 can of diced tomatoes with green chilies or a jar of salsa (16 oz)
1 can black beans
1 can of corn

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa or can of tomatoes. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. During the last hour of cooking add a can of corn and can of black beans.

Taco Wontons

Ingredients:

1/2 Cup Shredded Cheese
24 Small Wonton Wrappers
2 tbsp Dry Taco Seasoning
Cooking Spray
1/4 Cup Taco Sauce or Salsa

Directions:

Preheat oven to 350°F.
In a bowl combine the taco seasoning mix with the taco sauce.
Stir in the crumbled Veggie Ground Round Original and the cheese.
Set aside.
Coat each side of the wonton wrapper with the cooking spray.
Using a mini muffin pan, gently press each wonton into each opening.
Fill each skin with ½ ounce (about 1 tbsp.) of the Veggie Ground Round mixture.
Bake for 12-15 minutes or until each wonton is crisp.
Remove from oven and serve warm.

To top these off, I added black beans and sweet corn to salsa, to give it texture and color.

White Chicken Chili

Ingredients:

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cups cooked chicken (you can use a oven-baked rotisserie chicken from the grocery store to save on time), shredded (I used a can of Sam’s Club premium chicken)
1 can Great Northern Beans, drained and rinsed
1 can Black Beans, drained and rinsed
1 can corn, drained
1 can (4 ounces) green chilies
1/2 teaspoon cumin
1/2 teaspoon oregano
1 box (32 ounces) chicken broth
1 can Campbell’s Fiesta soup
Kosher salt (to taste)
Pepper (to taste)
1 lime, juice

Directions:

In a large pot, saute the onion and cook until it starts to become translucent.
Once the onion is done, add shreds of chicken, beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth and can of Fiesta soup.
Bring to a boil and simmer for 30-40 minutes to allow the broth to reduce. Add salt and pepper and juice from one whole lime.
Leave simmering on stove until ready to serve.
Serve with sour cream, shredded cheese, avocado or tortilla chips.

Mexican Egg Rolls

Ingredients:

1 pkg Nasoya Egg Roll Wraps
1 (20 oz.) ground turkey
1 can whole kernel corn, drained
1 can black beans, drained & washed
1 1/2 tsp garlic powder
1 tsp cumin
1/2 tsp red pepper
1 can rotel, drained
1 (8 oz.) pkg monterey jack cheese
handful chopped cilantro, chopped
1 egg, beaten
olive oil cooking spray

Preparation Method: Preheat oven to 425 degrees. Cook ground turkey on medium heat. Mix together in a large bowl corn, black beans, rotel, spices, cheese, and cilantro. Spoon 1/3 cup of mixture in center of egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Brush remaining corner with egg and tightly roll filled end toward the
remaining corner, and gently press to seal. Grease baking sheet with olive oil. Place egg rolls on baking sheet and spray tops of egg roll with olive oil. Bake at 425 degrees for 18 minutes or until
golden brown.

TOFU:

Soy-Lime Roasted Tofu

INGREDIENTS

1 14-ounce package extra-firm, water-packed tofu, drained
1/3 cup reduced-sodium soy sauce
1/3 cup lime juice
3 tablespoons toasted sesame oil

PREPARATION

Pat tofu dry. Combine soy sauce, lime juice and oil in a medium shallow dish. Add the tofu block. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.
Preheat oven to 450°F.
Remove the tofu from the marinade (discard marinade). Slice into long slices and place on a large baking sheet, making sure the slices are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes

Crispy Breaded Tofu Strips

Yield: 2-3 servings

Inspired by Oh She Glows

Ingredients:

1 package firm or extra firm tofu
1/2 cup almond milk (or other milk)
1 tbsp cornstarch
1/3 cup panko breadcrumbs
1/2 cup breadcrumbs
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp cayenne powder (for a kick of heat)
1/4 tsp onion powder

1. Press or drain tofu

2. Then whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the panko, breadcrumbs, salt, and spices. Set aside. Preheat oven to 400 Degrees and grease baking sheet with oil.

3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. Dip the tofu strip into the milk mixture and then into the panko/breadcrumb mixture. Coat both sides entirely and then place on baking sheet. Repeat with the rest.

4. Bake tofu on middle rack at 400F. Bake for 20 minutes, then flip the tofu, and then bake for another 15-20 minutes until crispy.

BURGERS:

Buffalo Blue Cheese Chicken Burger

Ingredients

Makes 4 Burgers

1/2 cup sliced carrots
1 pound ground white-meat chicken
2 egg whites, lightly beaten
1/2 cup panko breadcrumbs
1/4 cup blue cheese, plus more for garnish (optional)
1 teaspoon cornstarch
1/4 cup hot sauce
vegetable oil cooking spray
4 buns
lettuce for topping

Preparation

Add chicken, egg whites, carrots, breadcrumbs and cheese; mix to combine. Form chicken mixture into four 3/4-inch-thick patties. In a second bowl, stir cornstarch into hot sauce until dissolved; set aside. Coat grill with cooking spray. Grill patties over medium-high heat for 6 minutes; flip and grill 4 minutes more. Brush patties with hot sauce mixture; grill until internal temperature reaches 165°F, about 2 additional minutes. Garnish with cheese and lettuce, if desired.

Asian Style Tuna Burgers Recipe

Makes 3-4 Tuna Burgers

Ingredients:

2 Scallions Chopped
Handful Shredded Carrot’s
2 Cans Tuna in Water
1/2 Cup Panko Bread Crumbs
1/3 Cup Liquid Egg Whites (or one egg)
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar

Combine all ingredients in a bowl and form into 3 or 4 patties. Spray pan with nonstick cooking spray and heat up the pan. Cook over medium heat for 4 minutes each or until golden brown.

Chicken Caesar Burgers

This recipe was adapted from Courtney at Sweet Tooth Sweet Life.

Serves 4

Ingredients:

1lb. Ground Chicken
1/3 cup Grated Parmesan Cheese
1/3 cup Panko Bread Crumbs
3 tablespoons Caesar dressing
2 cloves Garlic, Minced
1 tablespoon Worcestershire Sauce
1 tablespoon Lemon Juice

Finishing Touches/Garnish:

Extra Caesar Dressing
Romaine Lettuce
Freshly Shredded Parmesan Cheese
Bread of your Choice

Directions:

Combine the ingredients and mix well. Form into four patties. Grill over medium-high heat, 6-8 minutes on each side. Top cooked chicken burgers with freshly shredded parmesan cheese, romaine lettuce, and extra Caesar dressing.

Chili Lime Chicken Burger

Adapted from Iowa Girl Eats and Trader Joe’s Chili Lime Chicken Burgers

Ingredients (serves 4)

1lb ground chicken
2 green onions, chopped
1/4 cup chopped red bell pepper
2 Tablespoons chopped cilantro
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 lime, cut in half
4 slices pepper jack cheese
4 buns, toasted

For the guacamole:

1 avocado
garlic powder
salt & pepper

Instructions

Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes and juice of half a lime in a large bowl. Mix until thoroughly combined, then form into 4 patties and spray each side generously with non-stick spray.
Heat a large grill pan or skillet over medium-high heat. Grill burgers for 3-4 minutes a side, or until cooked all the way through. Place a slice of cheese on top of each burger, place each burger on your choice of bread, then top with guacamole.
For the guacamole: Mash all ingredients together with a potato masher or fork.

Cho-Egg Salad Sandwich:

I just diced up 2 hard-boiled eggs a generous amount of mustard along with a few tablespoons of Chobani yogurt and mixed together, tasted then added more mustard and Chobani to my taste. Toasted some wheat bread. Piled the Cho-Egg mix on the bread, then topped with Organic Pea Sprouts, and dug in, it sure did make a perfect lunch.

WRAPS AND PANINI’S:

Buffalo Chicken Grilled Wrap

Makes 4 Wraps

Ingredients:

1 – 13 Ounce Can of Chicken
1/4 cup Frank’s Red Hot Sauce
2 Green Onions Chopped
2 Tablespoons Blue Cheese Salad Dressing
1/4 Cup Crumbled Blue Cheese
4 10-Inch Flour Tortillas
1 – 5 Ounce Container of Plain Greek Yogurt
Salt , to Taste
Pepper , to Taste
Fresh Spinach (add just before you fold)
Shredded Cheese (add just before you fold)

Directions:

Mix all ingredients together except spinach and shredded cheese, and spoon equal sized portions into the center of each tortillas, put a few pieces of fresh spinach leaves on top of chicken mix and sprinkle with shredded cheese. Fold tortilla’s and grill for 6 minutes.

BREAKFAST:

Instant Oatmeal Pancake

Ingredients:

1 Packet Instant Oatmeal (any flavor)
½ Banana , Mashed
½ Teaspoon Baking Powder
½ Teaspoon Vanilla
½ Teaspoon Swanson Organic Cinnamon
¹⁄₃ cup Egg Beaters Egg Substitute

Directions:

Mix and combine all ingredients.
Pour into non-stick skillet and when you shake the pan and the pancake moves, it’s time to flip.
Brown on both sides

Top with anything you like! Here I used Peanut butter and bananas.

Everyone Love Them…

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Adapted from: The Yummy Life

Makes Approximately 6-1 Cup Servings

Cook Time: 5 Hours (Original Recipe calls for 7 hours)

Ingredients:

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk
1-1/2 cups water
1 cup uncooked steel-cut oats
1 teaspoon date sugar (original recipe calls for 2 tablespoons brown sugar)
1/2 tablespoon of butter and 3 tablespoon of unsweetened applesauce (original recipe called for 1-1/2 tablespoons butter)
1/2 teaspoon cinnamon
1 tablespoon ground flax-seed
1/4 teaspoon salt
Optional garnishes: fresh fruit, chopped nuts, dried fruit, maple syrup, additional milk

Directions:

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 5 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well. To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Makes a great on the go meal, when you put in a jelly jar.

Note: The original recipe called for 7 hours of cook time on low, but since I altered the recipe I cut off 2 hours from the cook time.

OIAJ:

1/2 cup of Oats
1/2 cup So Delicious Coconut Milk
2 Tablespoons Nut Butter
Few shakes of Cinnamon

Overnight Oats or Oats In A Jar are a great way to use up all the peanut butter left in the jar.

Plus it’s an easy on the go meal that you can eat hot or cold. We all know how good oatmeal is for us, so this is a great option that is also super easy to make.

So I grabbed the almost empty jar of The Bee’s Knees’ peanut butter, and added 1/2 cup of oats, 1/2 cup of coconut milk and a few shakes of cinnamon and put it in the fridge for an overnight soak.

When you wake up in the morning you have a wonderfully flavored jar of oats that you can add anything and everything you like to it. I like to heat in the microwave for about a minute then top those oats with one, two or three of my favorite toppings. Here are a few suggestions.

Topping Ideas:

Nuts
Fresh fruits such as bananas, strawberries, blueberries
Additional creamy nut butters
Ground flax
Chia Seeds
Maple syrup
Cinnamon
Pumpkin spice
Shelled hemp seeds
Granola
Cocoa powder
Dried fruits

Here’s what I added after I microwaved for 60 seconds.

1 Tablespoon Trader Joe’s Sea Salt Peanut Butter
1 Tablespoon Chia Seeds
Few shakes of Swanson Organic Cinnamon
Banana Slices

Protein Pumpkin Breakfast Cake

Makes 9 servings

Ingredients:

1.5 cups liquid egg whites
1 can pumpkin
1/3 cup light coconut milk
2 packets Truvia
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 scoop protein powder
2-2/3 cups slow cook oats
1/2 cup low-fat cottage cheese
1 medium apple, finely chopped
3 tbsp pecan pieces

Directions:

Preheat oven to 325 degrees. Mix all ingredients in blender except apple and nuts. Fold in apple.

Spray a 9×9 pan with non-stick cooking spray. Pour mixture evenly in pan and sprinkle with nuts on top.

Bake 50 minutes or until center of cake is dry.

Top with Greek yogurt and maple syrup and enjoy.

Breakfast Smoothie Ingredients

1/4 cup plain greek yogurt
1 banana, peeled, cut into chunks (mine were frozen prior)
6 medium strawberries, cut into chunks (mine were frozen prior)
1 cup skim milk or soy/almond milk
1 scoop protein powder
1 tablespoons honey
1 ice-cube

Directions

Add all ingredients to a blender and puree until smooth. Serve.

Mini Asparagus Pop-Up’s Recipe

8 Eggs
5 Pieces of Bacon Chopped
2 Green Onions Chopped
Blue Cheese Crumbles about 1/2 of a Cup
8 Pieces of Chopped Asparagus
Frank’s Red Hot Sauce to Taste
Salt and Pepper to Taste
Sour Cream and Chopped Chives for Garish

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Spray the mini muffin tin with non-stick cooking spray and spoon mixture to the top of each cup. Bake for 16 minutes, or until the edges of the cups are golden brown. Let cool for at 5 minutes before removing from the mini muffin tin. Top with sour cream and chives.

Pumpkin Millet Muffins

Ingredients:

Makes 12

These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand. Allow muffins to cool completely before transferring to freezer bags. Thawed muffins may be reheated in a 300°F oven for 10 minutes or microwaved for 15-20 seconds to give them a little warmth.

Ingredients

1/2 cup millet
1 egg
1/2 cup Greek yogurt
1/2 cup soy or coconut milk
1/2 cup unsweetened applesauce (to replace butter)
1 cup canned pumpkin purée
8 Packs Splenda
1/3 cup light brown sugar, packed
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Method

Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.

In a large bowl, whisk together eggs, Greek yogurt, soy milk, applesauce (to replace butter), pumpkin, Splenda packets and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

SNACKS:

Amaze-Balls (Peanut Butter Protein Balls)

Adapted from Life + Running.

Ingredients:

3/4 Cup Rolled Oats
1/4 Cup Protein Powder
2 Tablespoons Agave Nectar
2 Tablespoons Peanut Butter
1 Teaspoon Unsweetened Coco Powder
1 Teaspoon Vanilla Extract

Directions

Pour oats into food processor and pulse until they become a flour.
Add protein powder and coco powder, and pulse to combine thoroughly.
Mix in agave, peanut butter and vanilla — you can do this by hand if your machine can’t handle it. Pulse a few times and watch your machine. If it seems to be too much, pull dough out and mix by hand.
Roll into tablespoon-sized balls.
Refrigerate. Eat and Enjoy.

Nutella Amaze-Balls

Ingredients:

3/4 Cup Rolled Oats
1/4 Cup Chocolate Protein Powder
2 Tablespoons Agave Nectar
2 Tablespoons Nutella
1 Teaspoon Vanilla Extract

Directions

Pour oats into food processor and pulse until they become a flour.
Add protein powder and, pulse to combine thoroughly.
Mix in agave, Nutella and vanilla — you can do this by hand if your machine can’t handle it. Pulse a few times and watch your machine. If it seems to be too much, pull dough out and mix by hand.
Roll into tablespoon-sized balls.
Refrigerate. Eat and Enjoy.

Vanilla Chia Seed Amaze-Balls

Ingredients:

3/4 Cup Rolled Oats
1/4 Cup Vanilla Protein Powder
2 Tablespoons Agave Nectar
2 Tablespoons Almond Butter
1 Teaspoon Chia Seeds
1 Teaspoon Vanilla Extract

Directions

Pour oats into food processor and pulse until they become a flour.
Add protein powder, and pulse to combine thoroughly.
Stir and incorporate 1 Teaspoon of Chia Seeds, then
Mix in agave, Almond butter and vanilla — you can do this by hand if your machine can’t handle it. Pulse a few times and watch your machine. If it seems to be too much, pull dough out and mix by hand.
Roll into tablespoon-sized balls.
Refrigerate. Eat and Enjoy.

Frozen Granola Yogurt Chunks Dipped in Chocolate

Makes 14 Chunks

Ingredients:

12 Ounces of Chobani Greek Yogurt
1 Cup of your Favorite Granola
1/2 Cup Melted Dark Chocolate

Instructions:

Mix the yogurt and granola together and spoon into ice-cube tray, place a tooth pick in the center, freeze until set. Remove from ice-cube tray and dip in melted chocolate. Place back into the freezer to let the chocolate set.

Frozen Fruit Bar

Grab a set of molds, chop your favorite fruit and top off with your favorite fruit juice. Freeze them and enjoy.

Polenta Pizza Snacks

Slice thin pieces off Polenta tube, add pasta/pizza sauce and top with your favorite pizza toppings, bake on 350 degrees for 25 minutes.

Roasted Chickpeas

Ingredients

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
salt (optional)
garlic salt or garlic gold nuggets (optional)
cayenne pepper (optional)

Directions

Preheat oven to 450 degrees F.
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt/garlic gold nuggets, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Hummus:

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Note: I mixed and matched recipes to make this one, but it was Inspired by Ina’s Recipe.

Ingredients

4 teaspoon minced garlic
1 can of chickpeas, drained, 2 tablespoons of liquid reserved
1 1/2 teaspoons kosher salt
2 tablespoons Olive Oil
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
Paprika to Garnish

Directions

In a blender, pour garbanzo beans, reserved garbanzo bean liquid, lemon juice, tahini sauce, olive oil, and salt, and . Blend until creamy and well mixed.
Transfer the mixture to a medium serving bowl. Sprinkle with paprika and drizzle with olive oil over the top.

Recovery Smoothie Recipe:

1 Cup Coconut Milk
1 Scoop Protein Powder
1 Banana
6 Large Strawberries
1 Handful Spinach
6-8 Pitted Cherries
1 Tablespoon Coconut Oil
1/2 Scoop Date Sugar
2 Ice Cubes
1 Handful Kashi Cereal (added to the top as a garnish)

Blended and served immediately.

Aloic Aloe Vera Smoothie:

Aloic Aloe Vera Smoothie

1 to 1/2 Bottle of Aloic Aloe Vera Drink
1 Scoop Protein Powder
1 Handful Frozen Raspberries
1/2 Frozen Banana

Blend for 45 seconds and enjoy. If using fresh fruit, just add 2 ice cubes.

-OR- Make Cho-Ice Cubes. Perfect to just throw into a smoothie for extra protein.

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Can I freeze Chobani?

Yes, frozen Chobani (or FroCHO™ as we like to call it) can be stored for up to three months. While frozen, the live and active cultures present in Chobani become dormant. But once thawed, either in the refrigerator or by your body heat when eaten, they become live and active again.

FroCHO™ will have a slightly different texture, whether eaten frozen or thawed, but makes for a refreshing treat.

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Spinach and Cannelloni Bean Dip with Endive Spears

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 (6-ounce) bags baby spinach
1 (15-ounce) can cannelloni beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Endive spears or Pita Squares for dipping

Directions

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears or pita chips.

DESSERTS:

Chobani Cheese Cake

Pineapple Chobani Cheese Cake

Adapted this recipe from:

Recipe from Glamor Magazine

Ingredients: For Filling:

6 oz Chobani Greek Yogurt – U pick the Flavor
1/2 Tbsp Jell-O sugar-free instant pudding mix – vanilla flavor

Ingredients: For Crust:

1/2 cup fiber bran cereal
4 Tbsp water
1 Tbsp unsalted almond butter
1/4 tsp stevia
1/4 tsp cinnamon
1/8 tsp nutmeg

Preparation: Add the vanilla flavored pudding mix into the yogurt and stir until well combined. Set yogurt mixture aside. In a food processor or blender, grind the bran to a fine texture. In a small mixing bowl, add the ground bran with all dry ingredients, (stevia, cinnamon, and nutmeg) and mix evenly. Then add the almond butter and water and stir until it becomes moist and sticky. If the batter is still crumbly, add additional water in 1 tsp increments until desired consistency is achieved. Pour the crust mixture into a small 4 inch circular pan. Pack the crust along the bottom and sides of the dish to create a pie shape. Pour the filling on top of the crust and smooth evenly along the top. Refrigerate for at least 20 minutes and enjoy cold.

Chobani Fruit Dip

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Serves 1

2 Tablespoons Chobani Greek Yogurt

1 Tablespoon Biscoff Spread or any Nut butter

1 teaspoon Vanilla Extract

3 Shakes of Cinnamon

Blend together with a spoon and dip, dip away.

Chocolate Chip Pumpkin Cookies

Ingredients:

1 box chocolate cake mix (or spice cake works too)
1 large can pumpkin
2 Tb vanilla
2 Tb cinnamon
1 Tb nutmeg
1/2 cup oats
chia seeds (2 Tb)
1 scoop of protein powder <–optional
chocolate chips (I put 3 chocolate chips on top of each cookie), but you can add directly to the mix

Directions:

Preheat oven to 350.
Mix all of the above ingredients together in a large bowl.
Add chia seeds and protein powder if desired.
If the batter is too thick, add 1 Tb water or if it is too wet, add 1/8 cup extra oats.
Drop by spoonfuls onto a baking sheet.
Bake for 18 minutes.
Cool and enjoy

Brown Rice Krispy Treats

Ingredients:

6 cups crispy brown rice cereal (I used Erewhon)
2 tablespoons almond butter, peanut butter or other nut butter
3/4 cup agave syrup (I used Domino’s Organic agave)

Preparation:

Place cereal in a mixing bowl.
Heat nut butter and rice syrup on low heat, stirring until warm and creamy, but not boiling.
Pour the nut butter and rice syrup mixture over cereal and raisins and coat evenly.
Press mixture evenly into a 13×9 casserole dish.
I put the pan in the freezer for about 30 minutes to make it easier to cut into squares.

Slather with Sun Butter or any nut butter for an amazing snack.

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BEVERAGES:

Vodka Cranberry Cocktail with Lime

Lime Wedge
1 Shot of Vodka
Cranberry Juice or Sparkling Cocktail Juice

Vodka Ginger Cherry Zinger Recipe

Makes One Drink

1 Shot Vegan Friendly Vodka such as Absolut
2/3 Cup Ginger Cherry Juice
Frozen Blackberries
Splash of Lime
Ice Cubes

Directions: Place frozen blackberries in your glass, then add all ingredients into a shaker bottle along with the ice cubes, and shake, shake, shake. Pour into your garnished blackberry glass and enjoy this tart, refreshing cocktail.