Spring rolls and yummy sauce! 4-25-13

Good afternoon friends!!
Last week I ate these chicken spring rolls and no peanut "peanut" sauce.  It was a delicious meal full of veggies and lean protein.

First things first.....grill some chicken, you'll want it to be cool for putting inside your rice paper.

I used my spiffy little kitchen grill that is perfect size for 2 chicken breasts.

Spring Rolls and nut sauce
6 sheets rice paper
2 cooked chicken breast
Avocado
Carrot slices
Cucumber slices
sprouts
kale, Spinach or Romain
2 tbsp Braggs Aminos
4 oz apple sauce, unsweetened
1/2 lime, juice (may need more to thin out sauce if too thick)
1/2 cup Coconut milk (canned is best)
1/2 cup Almond butter, unsweetened
1 tsp garlic
1 1/2 tsp ginger

Slice chicken and veggies, thin slices.
Soak rice paper according to directions.  This package said 5 seconds, but I found it worked better after about 10 seconds in warm water.  they were easier to roll.  Do 1 at a time.  Layer chicken, avocado and veggies and roll like a burrito.

 Mix all ingredients for the sauce in a medium size bowl, if too thick add the remaining half lime juice.




 Enjoy!!

Chocolate Protein Macaroons 4-19-13

Good morning and happy Friday friends!!

Hope everyones' week has gone well.  Tomorrow I am running another half marathon.  Woo Hoo that makes four in less than a year!

This is a quick recipe that I threw together with coconut, egg whites, stevia and protein powder.  I made some macaroons and a cute little Easter display for everyone at work and have since been on a macaroon kick.

 Rather than eat them the way they are normally made with tons of sugar I made a few changes and came up with a less indulgent treat with a little added protein. 

Protein Macaroons
1 c egg whites
3 c unsweetened shredded coconut
1 scoop Garden of Life Raw Chocolate Protein powder
1 tbsp stevia

In a large cold bowl, yes it matters that it is cold.  Egg whites form better in a cold bowl so don't do this when its really hot in your kitchen or with a bowl that just came out of the dish washer, it will end badly (yes I have made this mistake more than once).  When the egg whites have formed stiff peaks add in stevia and protein powder then beat a little more.  Toss coconut in and lightly, very lightly toss the coconut in otherwise you will end with a wet mess that does not resemble macaroons.  Scoop out with an ice cream scooper and place on a cookie sheet or pan covered with wax paper.  I also choose to smear some coconut oil on the wax paper, I had a stuck to pan fiasco that I wanted to avoid!  Bake at 350 for 10-12 minutes.  Let cool before removing from the pan.  Enjoy!!

Quinoa for breakfast anyone? 4-17-13

Good Morning friends!!
Hope your week is going well.  I did a bunch of food prep this weekend so I am sharing the food I made this week.....more to come like home made spring rolls with peanut free peanut sauce, taco salad, carrot cake bars and protein macaroons.

Today I am sharing my breakfast.  Crock Pot Quinoa which is quick and easy, not to mention very tasty.

Breakfast Crock Pot Quinoa-6 servings

1 bag sprouted quinoa, 1 1/2 cup
1 can light coconut milk
2 cup water
2 tbsp raw honey
1 tbsp vanilla
1 1/2 ripe mangos, peeled and chopped into bite sizes (should have been 2 but mysteriously half of one disappeared)
1 container of raspberries
6 tbsp chopped macadamia nuts

Place quinoa, coconut milk, water, honey and vanilla in crock pot.  Cook on low for about 4 hours.  Keep an eye on this, all crock pots vary with cooking times and temps.  It would be awful to ruin a whole bag of quinoa or have to eat mush!

 When fully cooked, turn off and remove from the heat source because it will continue to cook.  Stir in mango pieces.  I portioned into 6 containers so breakfast is ready for the week.  Top with raspberries and 1 tbsp chopped macadamia nuts.

Taco Salad 04-16-13

Good Evening friends!

Hope your night is going well, I had a few extra minutes so I decided to post a second recipe today, yay!  

So most of my meals are made in mass quantity and I eat the same thing over and over again all week.  For example I made taco salad this past weekend during my food prep.  I ended up with 5 servings, perfect for the weeks salads, or occasional dinner when I'm too tired to make anything after the awesome trainer educed torture session.  

Taco Salad

1/2 lb ground turkey

1 can black beans

1 cup corn
1 handful fresh torn cilantro

1 red bell pepper

2 garlic cloves

1/4 red onion

Saute ground turkey and garlic that has been chopped, season with salt and pepper.  While cooking, chop red bell pepper in to bite size pieces.  When fully cooked removed from heat and toss with beans, onion, peppers, cilantro and corn.  This made 5 servings for me.  I served with salsa and avocado slices on top of mixed greens (kale, arugula, spinach, romaine, shredded carrots, red cabbage).

 Just a quick note, I use as much organic ingredients as possible, even if I do not specify on each recipe.
 Pictures are a little random for this recipe, I even forgot to take a finished product picture because I was busy cooking multiple things!

Fig Protein Snack Bars 4-16-13

Good Morning friends!

I hope you all are wearing a race tee shirt today in support of those affected by the horrific bombing yesterday at the Boston Marathon.  Even if your not a runner wear one.  If you don't have a race t-shirt, borrow one!  I can tell you, I and just about any other runner I know have many and would happily lend you one.

I've read that many runners who had finished their 26.2 miles and then proceeded to run to the near by hospitals to donate blood.  That is an amazing act that exemplifies the spirit of the running community.  My heart goes out to all of those affected by the tragedy of yesterday.

I've been asked to share this recipe by a few people so here is my fig bars.  I think they taste like fig newtons with out the crust, and a basic almond flour crust could be added to make them even more similar.  There is a recipe in one of my previous posts for a crust that would work well.  I also did a little calculation and found out that they are approximately 110 calories per bar, 17g carbs and 3g protein.  These are just estimates.  The protein can be increased by adding more protein powder.  I may add a little more next time.

Fig Bars
1 cup almonds
1 cup dates, pitted and chopped
1 cup figs, chopped
1 scoop vanilla Garden of Life Raw Protein

Place first three ingredients in a food processor and pulse until begin to form a uniform texture and forms a giant ball.  Place mixture in a large bowl and add protein, mix with your hands.

Smash down into a rectangle pan lined with plastic wrap or wax paper, place another layer of wrap on top and smoosh down again.  This takes a little attention, you want to be sure they are even so your bars are not unequally portion.

I used a rolling pin to smooth them out evenly, but a cup or a can could work well also.  Refrigerate for a few hours and cut into 16 bars.  Store in the fridge and enjoy!!

Do you like German Chocolate Cake? 04-04-13

Hello friends!

Can you believe it, 2 recipes in 2 days, wow I'm on a roll.  ;)

I saw a recipe a few weeks ago that couldn't stop thinking about.  German Chocolate Cake is one of my favorites, but I haven't had it in so long......all the sugar, dairy, more sugar, white flour......pretty much all things I try to avoid.  This pie needed a little bit of tweaking of course.  This is what came up with and enjoyed for Easter!

1 can lite coconut milk

1/2 c agave 

1/4 c coconut oil

2 whole eggs

1 tsp vanilla

1/4 tsp sea salt

5 oz dark chocolate chips

1/2 c egg whites

1 cup unsweetened shredded coconut 

1 cup coarsely chopped pecans

1 1/4 cup almond flour

3/4 cup flax meal

2/3 c coconut oil

5 tbsp ice cold water

In one pot heat coconut milk, agave, whole eggs, vanilla and sea salt.  This should be brought to a simmer over medium heat.  In a separate pot heat chocolate and coconut oil.  This needs to be done over low heat, the chocolate will melt quickly.  Once it is fully melted pour into milk mixture and stir thoroughly.  Allow to cool.  While cooling, whip egg whites until stiff.  Fold the egg whites into the chocolate mixture, stir in 3/4 c of the coconut and 1/2 c of the pecans.  

 In a failed attempt at keeping myself from having too much chocolate I immediately filled the pan with soapy water so I wouldn't eat all the chocolate left in the pan.

The crust is very easy, mix flour, flax and coconut oil in large bowl.  Slowly add icy cold water, may not need all of it.  Only add water until it forms a dough.  Divide the dough into 2 balls and allow to cool in the fridge for 5-10 minutes.  

Press into the bottom of a pie plate and bake for 15 minutes at 350. Split the chocolate mixture between the two pie plates.  Top with remaining coconut and pecans.  Bake for 40 minutes.  Allow to cool before eating.  I liked it better cold from the fridge.  

I really enjoyed this pie and so did some of my family, as well as the awesome trainer!
I hope you give it a try, its totally worth it.  And since the recipe makes 2 feel free to share ;)

Tabbouleh inspired salad 04-03-13

Well hello!!

I know it has been a very long time since I shared anything, sorry I'm lazy ;)

So, next to my work is this yummy coffee shop that has amazing food.  I would eat there daily if I could afford to and didn't worry about pants getting tighter.  They have this salad that is topped with feta, veggies and tabbouleh.  It is great, filling and fairly healthy.  I had it a few times and decided it was time to make something similar on my own.  Normal Tabbouleh is made from Bulgar wheat.  I of course read every recipe I could get my hands own for Tabbouleh before coming up with my own.  I made a GIANORMOUS, yes that's a word trust me ;)

Tabbouleh Salad

1 cup, uncooked Sprouted Quinoa
1 small head Cauliflower
1 zucchini
2 carrots
1 bunch radishes
1 cucumber
1 tub grape tomatoes
3 small cloves garlic
1/4 red onion
3 lemons
3 tbsp extra virgin olive oil
3 tbsp Bragg's Apple Cider Vinegar
1 bunch mint
1 bunch parsley

Cook Quinoa according to package directions and cool.  While cooking shred cauliflower, zucchini and carrots.  Cube cucumber and quarter tomatoes.  Mince garlic and small chop red onion.  Slice radishes as thinly as possible, I used a mandolin.  Chop mint and parsley.  In a large bowl juice lemons and add vinegar, extra virgin olive oil, garlic, mint, red onion, parsley and mint.  Toss remaining vegetables into lemon mixture and quinoa.  Salt and pepper to taste.

I have eaten this salad everyday for the last two weeks.  It is so good on top of some greens.  I have been using kale, spinach and arugula.  I still have been using a drizzle of Bragg's Healthy Vinaigrette and adding a little organic goat cheese feta.