Protein Jello

Having a sweet tooth inspires me to look for different ways to have some sort of treat without deviating too far from my eating habits. So after getting some ideas from an online search I decided to try this…

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What is it you ask? Sugar free jello with whey protein powder. I chose strawberry and banana flavor but feel free to experiment with different ones. All you have to do is follow directions on the jello box and at the end add your protein powder. Here I mixed 2 scoops of protein powder with 1 packet of jello but that may be too much and left it tasting a bit too concentrated. Start off by mixing 1 packet of jello with 1 scoop of protein.

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You can pair this with fruit or in my case I added some Greek yogurt. It reminded me that as a kid I would mix my jello with ice cream…. Those were the good old days. 😉

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Green Smoothie Challenge coming up on April 1st.

For those that haven’t yet joined, there is still time. Just go here to get started. This is a great way to increase fruit and veggie intake without feeling intimidated by the fancy juicing process.

I’m so excited I started playing around already… Here’s a picture of the smoothie I made yesterday and boy was it tasty!

Ingredients:
1 Hass avocado
1 small mango
2 handfuls of blueberries
1 handful strawberries
2 cups of spinach
splash of pineapple juice
1 cup almond milk
1 scoop vanilla whey protein

Method:
Add ice and blend. 🙂

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Coconut Shrimp

Coconut shrimp has to be one of my favorite dishes. I can’t believe it’s taken me this long to try this recipe. Better late than never! I will definitely be making more of these. To see original recipe go here.

Ingredients
3 large egg whites
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 pound large shrimp, peeled and de-veined with tails left on
1 cup unsweetened flaked coconut (maybe more)
Coconut oil, melted

Method
-Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.

-Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture again, tossing and pressing the coconut onto the shrimp to coat well.

-Place the shrimp on the prepared baking sheets. Brush with melted coconut oil.

-Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5 – 6 minutes or until the coconut is golden brown and the shrimp are bright pink.
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Pork Tenderloin

The good news about this post is that this recipe is another simple but yet delicious one. The bad news is that I can’t remember the website where I got the original recipe from. I made a few changes to it making it more my style. The best part, it was hubby approved. 😉

Ingredients
1 lean pork tenderloin
1 carrot, chopped (I used a small package of rainbow carrots)
2 medium red onion, chopped
6 small potatoes (I used 3 medium sweet potatoes)
1/4 cup chicken broth (I used vegetable broth)
1 tbsp olive oil
4 cloves garlic, minced
Salt and pepper to taste
1 rosemary sprig

Method
Pre-heat oven to 325F

Rub pork with salt, pepper and garlic, place in pan. Place carrots, red onions and sweet potatoes in pan. Pour broth and olive oil over the contents of the pan. Top with rosemary sprig and cover with tin foil.

Place in oven for one hour covered. Take out from oven and rotate vegetables and baste pork. Cover and place in oven for one additional hour. Remove from oven and remove foil. Place back in oven for 30 minutes. Remove and let set form 5 minutes.

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30 Day Green Smoothie Challenge

I have been juicing for about six months now. The last few I have been lacking motivation to keep up…. I really do notice a difference when I’m juicing on a regular basis. More energy, less bloating, and overall wellness. So in my attempt to keep it up I have decided to join the 30 Day Green Smoothie Challenge.

It’s a free challenge that starts on April 1st. Once signed up you will receive a free e-book, emails with instructions, shopping lists and recipes. I’m so excited about this challenge and would love to have some of you join me! Just go to their website and subscribe. Leave me a comment so I know who will be joining me. 🙂

Let your food be your medicine(1)

Roasted Tomato Basil Pesto Sauce

Hey guys, sorry for my lack of posts but I’m four weeks away from my half Ironman race and training can’t get any more demanding. This past weekend I traveled once again with the team to Clermont, Fl for some hill training. I’m still cooking but nothing exciting. Haven’t tried any new recipes except for the one I’m about to tell you about. Since I’m short on time, it’s just been nice and easy recipes I’m familiar with. Haven’t even had time to juice and I can definitely tell the difference in my body, but that’s another post. So let me just get to this new recipe…

This sauce recipe totally impressed me. It’s so versatile. You can use it as the sauce for pasta (as I did) or even as a dip.

Ingredients

9 large Roma tomatoes, sliced in half lengthwise
1/2 cup almonds, toasted
2 garlic cloves
1 cup tightly packed basil + more for garnish
1/4 cup extra virgin olive oil + more for drizzling on tomatoes
2 tbsp nutritional yeast (optional)
Kosher salt & freshly ground black pepper, to taste
**Your desired amount of cooked Pasta**

Method
1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.

2. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.

3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.

4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.

5. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta.

I found this recipe on Oh She Glows

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Creamy Avocado Pasta

Delicious creamy sauce without any cream! As my husband described it, a blend of guacamole and pesto sauce in one. Definitely a nice change from regular pasta sauce. Try it out!

You can see original recipe here.

I used a gluten-free brown rice pasta. I also added chicken to the recipe by baking chicken tenderloin with some sea salt and pepper. Once pasta and sauce were done, I mixed in the chicken and served. This pasta does not re-heat well due to the avocado sauce.

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Baked Oatmeal

A few months ago my Paleo eating lifestyle changed a bit due to a change in training. Food is our fuel and should always be tweaked to help you perform your best. As I increase endurance training for my upcoming triathlon races, I’ve had to make a few adjustments to my eating. One major change is including simple carbs into my diet. That doesn’t mean I’m now eating a bowl of pasta daily. It just means that I include small portions a few times a week according to training. In my quest to do that and still keep it healthy I found this recipe online and with a few changes I made it just to my liking…

Ingredients

2 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
1 1/2 cup raspberries (use any other fruit you wish)
1/4 cup honey (or agave)
1 cup uncooked quick oats
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup almond milk
1 egg
1 tsp vanilla extract
2 tbsp chia seeds
1 scoop of protein (optional)

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Method

Preheat the oven to 375° F. Lightly oil baking dish. I used coconut oil; set aside.

Arrange the banana slices in a single layer on the bottom of the dish. Sprinkle half of the raspberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.

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Meanwhile, in a medium bowl, combine the oats, chia seeds, baking powder, remaining cinnamon, and salt; stir together.
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In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and raspberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining raspberries on top.

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Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.

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The best part is that you can make this and save it for the next couple of days and have breakfast ready to go!

Plantain Mash with Bacon

As a child one of my favorite meals was “cocido” which is boiled ripe plantain with butter and shredded cheese. Now I have modified this favorite dish to make it Paleo friendly and although I would not have this as a meal now it makes a great side dish. Some complex carbs from the ripe plantain and protein with some fat needed for a balanced diet.

When making this I use 4 very ripe plantains. One package of Apple gate uncured bacon. One tablespoon of grass-fed butter.

Method: Boil plantains until soft. Meanwhile, chop bacon and cook on stove top. Once plantains are done mash with fork and add butter. Mix well. Add bacon once cooked and mix all together.

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