Overnight Apple Oatmeal

If you know you have a crazy busy morning ahead of you, this is great and super easy to prepare the night before. It saved me so many days that I almost ran late for work. I hope you enjoy this recipe, I didn't copy it off of anywhere,  I just guessed out the measurements at the time and it happened to turn out perfectly , which like, never happens. Anyways here you go!

Ingredients:

• 1/4 cup dry oats
• 2 tbsp chia seeds
• 1 cup almond/soy milk
• 1 chopped apple
• 1 tsp cinnamon
• 1 tbsp hemp hearts
• 1/4 cup chopped pecans

Stir all of the above ingredients in a to go container, or in a decent sized breakfast bowl, and set in the fridge.
When you are ready to eat in the morning, pop it in the microwave for about 2-3 minutes , then stir until well mixed. Top with brown sugar or honey. Shovel into mouth. Yum.  Oh , don't forget your keys. Or phone. Have a good day!

Creamy Mango Protein Smoothie...With a kick!

When I work in the mornings, I usually get up at around 5:00 a.m. At that time, I never really feel like eating a big meal , and I find that protein smoothies will do the trick and curb my hunger until around 10:00-11:00 a.m. (Or I drink one at 5, and bring an extra, and drink another at work when it isn't busy!)

This is basically just a mish-mash of whatever I had on hand, and it blended quite well together, I really enjoyed it- it tastes sinful but is actually healthy! Enjoy, here is the recipe:

Ingredients

• 1 cup frozen mango chunks
• 1/2 cup frozen or fresh cranberries (can use raspberries or blackberries too!)
• 1 cup almond milk
• 1 scoop vanilla protein powder
• 1/2 tsp cinnamon
• juice of 1/2 lemon
• dash of cayenne pepper

Optional: 1 tbsp chia seeds, 1 tbsp matcha



FuN fAcTs! :

The cinnamon in this smoothie will help stabilize your blood sugar throughout the morning, the protein will curb your hunger, the cayenne pepper is a great metabolism booster, along with the lemon which is very high in vitamin C, which helps you burn fat . Cranberries add a slight tartness to even out the sweet, and are also great for cleansing the urinary tract. The matcha is a great antioxidant, and pick-me-up! It is much more concentrated than steeped green tea, since it is actual green tea leaves ground up, no waste there! I subbed out real milk for the almond, because I am a "lactard". Haha. Also, it is a much lower calorie alternative to milk and is good for your skin and hair! The chia seeds (if you chose to add them) are very high in omega 3's, and dietary fiber.

Mediterranean Quinoa & Kale Salad

Ingredients:

• 2 cups fresh kale leaves, torn apart into small pieces
• 2 cups cooked quinoa
• 1 handful of jarred roasted red peppers
• 5 pitted kalamata olives, sliced 
• goat cheese or feta , crumbled (any amount! I like to put in about 1/3 cup)
• 1/4 cup shelled pistachios
• 1 handful sun dried tomatoes in olive oil, chopped
• 10 fresh grape tomatoes, halved
• 1 pinch garlic salt
• 1 tbsp balsamic
• 1 tbsp olive oil
• 1 tsp greek seasoning

Directions:

 

In a bowl, combine all of the above ingredients. Make sure the quinoa is still hot when you do this, so that all of the flavours can combine together. Set in the fridge for about an hour or two, then serve!

That was simple !

Spicy Peanut Tofu Stirfry

I was craving a mixture between a stir fry and Thai food one day and came up with this, and I think it is the most delicious thing I have created yet, without a plan. I am sharing you this secret recipe for the BEST peanut sauce in the world. It's gold I tell you.. GOLD!! Anyways, here are some dim pics I took with my phone, hopefully you find them helpful. Have a good one guys!

Ingredients:

• 1/2 zucchini diced
• 1/2 green bell pepper diced
• 1/2 red bell pepper diced
• 1-2 cups broccoli florets
• 3 cups spinach
• 1/2 sweet onion diced
• 3 cloves russian garlic, minced
• 1 package of firm tofu

Sauce:

• 1 heaping tablespoon of peanut butter
• 1 heaping tablespoon of hoisin sauce
• 1 heaping tablespoon of  Thai sweet chili sauce
• 2 tablespoons soy sauce

Directions:

1. In a large skillet, heat up a tablespoon or two of olive oil and add onions, garlic and tofu.
2. Once the tofu looks crispy, then add in the soy sauce, peanut butter, hoisin and chili sauce.
3. Stir so that everything is coated evenly, you may need to add 1/4 cup of water to water down the sauce if it is too thick.
4. then add in the peppers, zucchini, broccoli and spinach and place a lid on top so that the veggies can steam.
5. Once the vegetables are steamed , mix everything thoroughly so that everything is coated with the peanut sauce.
6. Serve immediately with a drizzle of chili sauce on top!

Jo-Ann's Power Bars

All credit goes to: http://allrecipes.com/Recipe/Jo-Anns-Power-Bars/Detail.aspx?event8=1&prop24=SR_Thumb&e11=low%20gi&e8=Quick%20Search&event10=1&e7=Recipe

OKAY! So these power bars are one of the best ones I have tried yet. I always make my own protein bars and shakes at home, I try not to buy the pre-made ones. These are good and solid and are great to pack in your bag for hiking. I love dried cranberries with a passion so I made sure to put loads of those in.

Here is the recipe, enjoy!

Ingredients: 

• 
  
•  1 cup quick cooking oats
• 1/2 cup whole wheat flour
• 1/2 cup Grape Nuts Cereal
• 1/2 tsp ground cinnamon
• 1 beaten egg
• 1/4 cup applesauce
• 1/4 cup honey
• 3 tbsp brown sugar
• 2 tbsp vegetable oil
• 1/4 cup unsalted sunflower seed kernels
• 1/4 cup chopped walnuts
• 1/2 cup to 1 cup of chopped dried mixed fruit

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
2. In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
3. Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

Cracked Wheat Sourdough Bread - Allrecipes

http://allrecipes.com/Recipe/Cracked-Wheat-Sourdough-Bread/Detail.aspx?prop24=hn_slide1_Cracked-Wheat-Sourdough-Bread&evt19=1

This one looks wicked, it has great reviews so I will give this one a shot. Let me know if you end up making this one.

• 3/4 cup cracked wheat
• 1 cup hot water
• 1/4 cup margarine, melted
• 2 tablespoons molasses
• 2 tablespoons honey
• 3/4 cup nonfat milk
  •       1/2 cup flax seed
  • 1/2 cup raw sunflower seeds
  • 2 1/2 cups sourdough starter
  • 2 cups whole wheat flour
  • 3 1/2 cups bread flour
  • 1 egg, beaten
    
    

    Directions

    1. In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
    2. With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
    3. When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
    4. When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
    5. Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.

Paleo Pumpkin Bread - The Healthy Chef

I hope mine turns out that way.

Here is another great looking recipe for bread, I hope you enjoy it , I know I will!!
Nutrition per serveProtein: 6.2 g
Total Fat: 15 g
Saturated: 1.6 g
Carbs: 3.4 g
Sugars: 2.9 g
Sodium: 21 mg
kilojoules: 740
Calories: 176


From:
http://www.thehealthychef.com/2012/07/paleo-pumpkin-bread-2/

Paleo Pumpkin Bread

• 450 g (15.8 oz/ 3 cups) grated raw pumpkin (winter squash)
• 4 whole organic or free-range eggs
• 1/2 tsp sea salt
• pinch nutmeg
• 1/4 cup (60 ml/ 2 fl oz)) olive or macadamia nut or cold pressed coconut oil
• 2 teaspoons gluten free baking (you can also use (3/4  teaspoon baking soda + a tablespoon lemon juice)
• 3 cups (300g/ 10  1/2 oz) fine almond meal (fine almond flour, ground almonds)
• 1 tablespoon honey (optional )
• pumpkin seeds to sprinkle on top  (optional)

Directions:

• Preheat your oven to 150 – 160 C. Fan forced or 180 C if your oven has no fan.
• Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
• Add the almond meal and baking powder and mix well.
• Line a loaf tin with baking paper at the base and the sides.The size I used was: 10 1/2 cm wide and 26 cm long.
• Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
• Bake for approximately 1  1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.

Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
Cool and enjoy slices with avocado or topped with my  macadamia nut butter.
Serves 16.