Vegetarian Greek Quinoa Salad

Raise your (virtual) hand if you ever get sick of eating the same thing over and over again! (*ME ME ME*) 

I was craving a Greek Salad at lunchtime, but wanted to incorporate something other than baked chicken for my protein source...because let's be honest, chicken gets boring after awhile. I decided to switch it up and use some plant-based options (chickpeas & quinoa) that would still give me the FUEL I need for this afternoon.

Try it for yourself!!!

Ingredients:

  • ½ c Chickpeas
  • ½ c Cooked Quinoa
  • ¼ c Feta Cheese

Any amount of the following:

  • Tomatoes
  • Kalamata Olives
  • Onions
  • Pepperoncini’s
  • Fresh Ground Black Pepper

HOW TO MAKE IT

  1. Combine all ingredients into a bowl!
  2. Top with your favorite Greek Dressing – I use @primalkitchenfoods Greek dressing
  3. Eat & Enjoy! 😋

PB Protein FUEL Bars

If you're anything like me... when 2-3 o'clock rolls around, you get the midday munchies. As someone who has a MAJOR sweet tooth, it can be a challenge to find something that satisfies that craving AND is good for me... which is why I am OBSESSED with these homemade granola bars. 

Made with all natural ingredients, these FUEL bars (I like to call them) are full of protein and fiber, and give me the energy I need to make it through the rest of the work day! Check out the (SUPER EASY) recipe below and try them for yourself!!

Ingredients

  • 4 cups oats, any variety
  • ½ cup Powdered Peanut Butter (I use PB Fit)
  • 1 cup unsweetened shredded coconut
  • 1 cup dried cranberries
  • ½ cup pumpkin seeds
  • ¼ cup chia seeds
  • 1 ¾ cups raw almonds
  • ½ cup Vanilla Protein Powder
  • 1 cup agave nectar or honey
  • 1 cup coconut oil, melted
  • 2 tsp. vanilla extract
  • 1 tsp. sea salt

HOW TO MAKE THEM!

  1. In a large bowl, combine PB Powder with oats, shredded coconut, pumpkin seeds, dried cranberries, and chia seeds.
  2. In a food processor, combine protein powder, almonds, agave/honey, coconut oil, vanilla and salt. Blend until smooth.
  3. Combine wet and dry ingredients and mix well. 
  4. Spread mixture into a lined pan (I use 13 x 9). Cover the top with wax paper and press to compact. Refrigerate for at least 30 minutes and then cut into small bars (Makes roughly 25)
  5. Eat and Enjoy! 

 

 

Tex-Mex Turkey Tacos

Ingredients

  • 1 pound Taco Seasoned Ground Turkey
  • ½ yellow onion, diced
  • ½ red bell pepper, diced
  • ½ teaspoon oregano
  • ½ cup corn [I used frozen]
  • ½ cup salsa
  • ¼ cup of your favorite BBQ sauce
  • ½ tsp. Cayenne pepper to taste
  • Whole wheat tortillas, cheddar cheese, lettuce, onions, and salsa for serving

How to make it:

  1. Heat large nonstick skillet to medium high heat. Add ground turkey, onion, and pepper. Break the turkey into small pieces.
  2. Once turkey is almost cooked through [about 7-8 minutes], add oregano and cayenne pepper.
  3. Cook for another 3-4 minutes, or until vegetables are softened and turkey is fully cooked. Stir in salsa, BBQ sauce and frozen corn.
  4. Turn heat to low and cook for an additional 5 minutes.
  5. To serve, scoop as much of the mix onto a whole wheat tortilla. Top with salsa, lettuce, tomatoes, onions (anything you love)!
  6. ENJOY!!!!

cashew brownie bites.

For the Brownie Bites:

 

  • 1 3/4 cups of unsalted cashews (raw or roasted)
  • 1 cup of raw cacao powder 
  • 2 cups of shredded and unsweetened coconut
  • 12 medjool dates, pitted
  • 1/2 cup raw honey
  • 1t of vanilla extract
  • Pinch of ground sea salt


For the Fudge Topping:

  • 1/2 cup of raw honey
  • 1/4 cup extra virgin coconut oil
  • 1/2 cup cacao powder
  • Pinch of ground sea salt


How to make the brownie:

  1. Put cashews and shredded coconut into blender/food processor and chop until very fine. Place mixture in large bowl.
  2. Blend the dates until they form a soft paste. Scoop out and add them to the cashews/coconut and mix them all together.
  3. Add the cacao powder, raw honey, and a teaspoon of vanilla extract to the bowl and start stirring it with a spatula.
  4. Knead mixture with your hands once things start sticking together. 
  5. Form into bite size rounds and place on cookie sheet lined with parchment paper. 

How to make the fudge:

  1. Place all ingredients (for fudge) in a bowl
  2. Microwave for 15-30 seconds or until coconut oil is melted and you can easily mix all ingredients together.
  3. Mix ingredients and drizzle over the top of the brownie bites.
  4. Cover brownie bites and put in refrigerator for at least an hour! (Stays fresh in refrigerator for 1-1.5 weeks or in freezer for several months!)
  5. Eat and Enjoy!
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cinnamon sugar protein muffins.

Confession: I have a SWEET tooth. 
But that doesn't mean that satisfying my sugar cravings has to be unhealthy! I'm a big fan of putting healthy twists into traditional comfort food, and these muffins are no exception! I used KODIAK pancake/waffle mix for a healthy punch of protein along with other simple organic ingredients. 

Sweets without the guilt... heck yes! 

For the muffins:

  • 2 cups Kodiak Cakes Power Cakes Mix
  • 2 tsp cinnamon
  • 1/4 cup Agave Nectar
  • 3 egg whites (or 1/4 cup)
  • 1 cup almond milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp baking powder

For the topping: 

  • 1 tsp cinnamon
  • 2 tsp sugar

Instructions

  1. Preheat oven to 350 and line a muffin pan with muffin cups. 
  2. In a large bowl, mix together the muffin ingredients until a batter has formed. 
  3. Evenly pour batter into each muffin cup, filling them almost to the top. 
  4. In a small bowl, mix together the cinnamon and sugar.
  5. Sprinkle the mixture over the batter in each muffin cup. 
  6. Bake for 17 minutes, or until the muffins are firm to the touch and an inserted toothpick comes out clean. 
  7. Cool for 3 minutes in the pan, then remove and finish cooling on a cooling rack. 
  8. Store in an airtight container in the fridge for up to a week!