Banana Cheesecake Smoothie

Serving size: 1 (can easily be shared with another person because it makes so much!)

This. Is. Awesome! A new favorite.

Ingredients:
*1/2 frozen banana, cut into chunks
*1 cup unsweetened almond milk
*2tbsp low-fat cream cheese (I used fat free)
*1 scoop vanilla protein powder
*6 tbsp pasteurized liquid egg whites
*1 tsp vanilla extract
*1/4 tsp butter extract
*stevia to taste
*1/8 tsp xanthum gum

Instructions:

1. Pour milk in blender. Break In banana and add in cream cheese. Add remaining ingredients. Add enough ice to get the consistency you want. If  you want it sweeter , you can add 1/4 banana or 1 tbsp sugar-free cheesecake and/or banana pudding powder mix. I did not need to add anything to mine

P.F. Chang’s Lettuce Wraps

I got this recipe here.

Serves 2-3
Ingredients:
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Directions:
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves

I die. I die for this dish! It is FANtastic, and so much lighter than PFC’s!

Salty, crunchy and crispy – fun too! Simply pile the chicken mixture onto a lettuce leaf,

roll,

and chomp. AWESOME. The fuller you stuff ‘em, the better, too. My first wrap was kind of weak sauce, so I really jammed the filling in with the others. Much better!

The water chestnuts in the mixture are a total must, in my opinion. They add a fabulous crispness and texture to the filling, that you wouldn’t get by just using ground chicken alone. You have to make these!

Banana Orange Protein Julius

Makes 2 smoothies
Ingredients:

• 1 banana
• 1/2 cup orange juice
• 1/2 cup egg white substitute (make sure they are pasteurized)
• 1 scoop vanilla protein powder
• 1 cup unsweetened almond milk
• 1/2 tbs vanilla extract
• 1 tbs sugar-free vanilla pudding powder
• xylitol or stevia to taste
• 4-6 ice cubes

Directions:
Place all ingredients in the blender. Add ice and blend til it reaches a smooth consistency.

source:http://jen-fits-playground.com
photo: concord foods

Southwest Ranch Chicken Quesadillas

source: jen-fits-playground

These are incredibly yummy! That’s all I can say.

Makes 4 servings
Ingredients:

• 4 La Tortilla Factory low-carb tortillas
• 2 tbs fat free cream cheese (softened)
• 1/4 tsp chili powder
• 2 tbs nonfat plain yogurt
• 1 tsp ranch dip mix
• 3 sun-dried tomatoes, chopped
• 1/3 thinly sliced white onion
• 1/2 tsp chives, fresh or dried
• 1/2 cup reduced-fat cheddar cheese
• 8 oz grilled/baked/cooked chicken breast

Directions:

1. In a small bowl combine cream cheese, chives, chopped sun-dried tomatoes, ranch dip mix, chili seasoning, and yogurt. Stir until well combined. Set aside.
2. Thinly slice onion and grill in a pan til translucent. Remove from pan and set aside.
3. Once chicken is cooked, shred or dice in to small pieces. Set aside.
4. Heat pan over medium. Coat with cooking spray.
5. Slather cream cheese mix equally over the surfaces of two tortillas.
6. Place one in the heated pan. Cover with 1/2 the chicken and 1/2 the cheese. Cover with a 2nd tortilla (without the cream cheese). Cover and allow to brown on each side, about 2-3 minutes each.
7. Once cheese is melted, cut in to quarter pieces. One serving is 2 pieces.

photo: guyism.com

Whole Wheat Oatmeal Pancakes (waffles)

This recipe comes from my friend, Jessica

These pancakes are so simple and healthy! My kids gobble them up, which makes for a happy mommy.
 

1 1/4 c. unsweetened vanilla almond milk or milk
1 cup regular rolled oats
2 tbsp olive oil
2 eggs well beaten
1/2 cup whole wheat flour or white whole wheat flour (whole wheat  flour which is lighter in color and milder taste)
1 tbsp brown sugar or splenda brown sugar blend
1 tsp baking powder
1/4 tsp salt

In blender combine milk, oats, oil and eggs. Let stand for 5 minutes. Add other ingredients and mix together. Cook into pancakes or waffles. 

photo: kitchenblenderreviews
 

No-Bake Energy Bites

source: gimmesomeoven.com

I am always looking for healthy, kid-friendly snacks. This is a snack made out of super and wholesome foods. I had all of the ingredients in my cupboard, so naturally I made them right away. This is a snack everyone in your house is sure to enjoy.

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted unsweetened coconut flakes (to toast coconut flakes turn the stove on to medium. Stir the coconut continuously because it cooks quickly. Once most of the coconut is  light brown in color it is done)
• 1/2 cup natural peanut butter
• 1/2 cup ground flaxseed or wheat germ ( I used 1/4c of each)
• 1/2 cup dark chocolate chips (optional)
• 1/3 cup natural or local honey
• 1 tsp. vanilla

Method:
Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.

Chicken Coconut Curry Chicken Bowl

 This is probably my favorite Paleo dish so far. 

Another one from paleomg.com

 

Ingredients

• 1 medium spaghetti squash
• 1lb chicken, chopped into 1 inch cubes
• 1 red bell pepper, diced
• 1 medium yellow onion, diced
• 3-4 cups of spinach or kale (I used kale)
• 1 (14oz) can coconut milk
• 2 cups vegetable broth (no sugar added)
• 2 tablespoons almond butter (optional)
• 2 tablespoons Coconut Cream Concentrate (optional-it makes an even creamier curry)
• 2 garlic cloves, minced
• 1 tablespoon Coconut Aminos
• 1 teaspoon sesame oil
• 1 teaspoon fish sauce
• 3 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon garam marsala
• 1/2 teaspoon ginger
• 1/8 teaspoon ground cloves
• salt and pepper to taste
• 2 tablespoons Gold Label Virgin Coconut Oil
• 2 limes, sliced
• cilantro, to garnish
• green onions, to garnish

Instructions

1. Preheat your oven to 425 degrees.
2. Cut your spaghetti squash in half, lengthwise, removed seeds and excess threads, place open side down on a cookie sheet and bake for 20-25 minutes or until spaghetti squash gives a bit when you poke it.
3. While spaghetti squash cooks, pull out a large soup pot or saucepan, place over medium heat and add your coconut oil.
4. Add your garlic, once it becomes fragrant, add your onion and bell pepper.
5. Let that cook down for about 5 minutes until the veggies become slightly soft.
6. Then add your diced chicken and cook for around 8 minutes until no pink is visible on chicken. (you will be cooking it longer so don’t worry if it’s not fully cooked)
7. Add your coconut milk, vegetable broth, spinach or kale, coconut aminos, sesame oil, fish sauce and all spices. Mix to incorporate.
8. Cover and let cook for around 5 minutes or until kale/spinach is wilted and flavors are deliciously mixed together.
9. When your spaghetti squash is done cooking, use a fork to remove all the thread.
10. Place threads in a large bowl, pour your coconut curry soup over the “noodles” then squeeze some lime juice on top and garnish with a bit of cilantro and green onions!

Chocolate Coffee Carmel Bars

I got this recipe from Paleomg.com. My new fav website for paleo recipes!
This is a really rich and heavy treat, so no need to overdue it!
Super satisfying!

Ingredients

• For the crust
• 12 dried figs (or dates, if you prefer), stems removed
• 1/2 cup almond butter
• 1/4 cup Unsweetended Shredded Coconut
• 2 tablespoons Raw Honey
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon cinnamon
• pinch of salt
• For the caramel
• 12-14 medjool dates, pitted and soaked in water for an hour
• 5-6 tablespoons canned coconut milk
• 3 tablespoons water
• 1 teaspoon vanilla extract
• pinch of salt
• For the topping
• 1 cup Enjoy Life Chocolate Chips or dark chocolate, melted
• 1/4 cup canned coconut milk
• 2 teaspoons ground coffee
• coarse sea salt, to top

Instructions

1. First make your crust. Add all of your crust ingredients into a food processor and mix until well combined. Add the crust mixture to a bread pan and push down until the mixture is flat. Like a crust. Duh.
2. Now add your dates and pulse until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
3. And add your vanilla extract and pinch of salt.
4. Process until you get a caramel. BOOM. May take 3-5 minutes, tops.
5. Pour caramel over your crust and spread evenly.
6. Now you will want to melt your chocolate. You could do this in a double boiler or just the microwave. I chose the latter.
7. Melt chocolate and coconut milk together in the microwave. Heating for 30 seconds then mixing well and reheating when necessary.
8. Once your chocolate is completely melted, add your ground coffee and mix well.
9. Pour melted chocolate over your caramel and spread evenly.
10. Add coarse sea salt on top of the chocolate.
11. Put in freezer to let chocolate harden. Around 10+ minutes.
12. Eat!!

Chocolate Peanut Butter Cheesecake Protein Shake

source: Lean Body Lifestyle

makes two servings

*If using chocolate protein powder:

In blender combine:
1/2 - 1 cup ice
1 c unsweetened vanilla almond milk
1 scoop chocolate protein powder
2 tbsp non-fat plain greek yogurt
1 tbsp natural peanut butter
1/4 package or 1 rounded tbsp of sugar-free/fat-free instant pudding Jello mix, cheesecake flavor



*If using vanilla protein powder:

In blender combine:
1/2 - 1 cup ice
1 cup unsweetened vanilla almond milk
1 scoop vanilla protein powder
1 tbsp. stevia
1 tbsp. natural peanut butter
2 tbsp. non-fat greek yogurt
1 tbsp. unsweetened baking cocoa
1/4 package or 1 rounded tbsp of sugar-free/fat-free instant pudding Jello mix, cheesecake flavor

photo: babble.com, Kathy Patalsky

EASY Oatmeal Raisin Cookie

source: greatest.com

  

Flash back to elementary school snack time with this sweet (but still healthy!) treat. 

 In a microwave-safe bowl (or mug), mix:

 ¼ cup oats, 

1 teaspoon brown sugar or splenda brown sugar blend

1 tablespoon flour (of your choice) I used almond meal/flour, 

1 egg white, 

¼ teaspoon vanilla extract, 

1/4 teaspoon baking powder, 

1 teaspoon cinnamon

1 tablespoon raisins 

Flatten mixture into bottom of bowl and microwave on high for 45 seconds. Cool, pop it out of the bowl, and enjoy!

photo: cooking-books.blogspot.com