PB&J Protein Smoothie

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It was your go-to snack as a kid. Whether you're the fancy pants who got mom to remove the crust and cut your sandwich into diamonds or the regular joe who ate whatever you got, crust and all, there is something nostalgic and comforting about a peanut butter and jelly sandwich.

Your parents didn't just drown you in PB&Js because it was easy. They did it, at least in part, BECAUSE YOU LOVED PB&J. 

Now's the time to bring back that lovin' feelin' for your PB&J - but this time, instead of sandwiching it between carbohydrates, combine it with some protein and drink up!

PB&J Protein Smoothie
Ingredients:

• 1/2 cup blueberries, raspberries, blackberries, or any berry of choice - just as you had your favorite jelly back in the day, others work here, too!
• 1 tbsp peanut butter (feel free to substitute other nut butters if you have a peanut allergy)
• 1 scoop vanilla protein powder or 3 tbsp Great Lakes Gelatin
• 1 cup water or coconut water

Directions:

1. BLEND
2. SERVE

^Yeah. It's that easy.

WHAT ABOUT YOU?

• What's your favorite smoothie recipe?
• What's your secret ingredient?
• Do you like to add protein to your smoothies or just use them to get your vegetables?

Savory Spaghetti Squash Fritters with Poached Eggs

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Confession: I just discovered spaghetti squash.

I know some of you superwomen out there have been using it forever as a pasta substitute. You were right, and it is heavenly, but I have to tell you that there is something even better to be had in the leftovers...

I was on my way back from a long run at the gym when I started thinking about lunch. We had gorged on spaghetti squash, marinara and ground turkey the night before, so I knew I had some leftovers. It seemed like a decent plan.

...but really, who wants to eat regular old leftovers?

I was still in the car when I realized I could make something even better with my bowl of spaghetti squash. Throw that spaghetti squash in a pan with some paleo flour, egg white, and nutritional yeast - oh, and don't forget the garlic - and you get something that is restaurant-worthy. You know, like a good restaurant.

These fritters? Each one is a savory, cheesy, goody with a crispy exterior and a warm, textured, cheesy inside. Soak it in the warm yolk of a soft-poached egg and it cannot be beat.

Savory Spaghetti Squash Fritters with Poached Eggs
Servings: 2
Total time using fresh spaghetti squash: <90 minutes
Total time using leftover (cooked) spaghetti squash: <15 minutes
Ingredients for Savory Spaghetti Squash Cakes:

• 2 garlic cloves, minced
• 1 tbsp egg whites (1 egg white)
• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp parmesan or nutritional yeast (use nutritional yeast to make this recipe dairy free)
• 1.5 cups spaghetti squash, cooked and stringy
• 2 tbsp coconut oil (or your cooking oil of choice)

Ingredients for Poached Eggs:

• 2 eggs
• 1 tbsp rice vinegar (optional)
• Water

Directions to cook and prep spaghetti squash (skip this step if you are using leftovers or already prepared stringy spaghetti squash):

1. Preheat your oven to 400 degrees.
2. Poke spaghetti squash 4 times with a fork or knife to allow for air to escape.
3. Place on an aluminum or parchment lined pan and bake for 60-70 minutes, until the outside can be much more easily pierced with a fork.
4. Remove from oven and let cool enough that it can be handled. 
5. Cut in half length-wise, then scoop out the seeds and discard.
6. Use a fork to remove the flesh and use for the recipe. Flesh should come out nice and stringy, like angel-hair pasta!

Directions:

1. Combine garlic, egg white, flours, parmesan/nutritional yeast, and spaghetti squash in a bowl and mix well. Divide in two and roll into balls.
2. Heat coconut oil over high heat in a covered skillet until melted. 
3. Place both cake balls in the oil and use a thin spatula to flatten them to be about half an inch thick. Cover and cook for 3 minutes.
4. (Optional directions for adding poached eggs: While cakes are cooking, fill a sauce pan with 2 inches of water and boil. Add rice vinegar, lower to a light simmer, and use a small cup or ramekin to slowly slip each egg into the water. Wait for 3 minutes for soft poached eggs, then use a spoon to remove)
5. Reduce heat, remove the cover, and flip both cakes using the thin spatula. Re-cover and return to high heat for an additional 2-3 minutes.
6. Remove from heat and top with poached eggs.

Grilled Romaine Salad with Bacon and Feta

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This is the first day of the rest of your life, because today begins your love affair with romaine. I know -- you thought romaine was the boring cousin of spinach and arugula. I'm sorry to break it to you, but you couldn't be more incorrect. 

I actually chose this salad over a burger for lunch last week. There the burger sat waiting to be warmed up, doused in mustard (Not ketchup. NEVER KETCHUP!) and devoured by yours truly. But, instead of eating that fabulous burger, I opted to go through the steps to make this salad - because it really is that good.

Before you have me committed to an asylum for choosing salad over a burger, hear me out. Due to its grilled preparation, the romaine takes on a completely different flavor, characterized by smokiness and scorch marks. Add some bacon and feta cheese and you have a salad that is finally worthy of running the show.

And it's pretty darn healthy, too. Not that you care...

Grilled Romaine Salad with Bacon and Feta

Prep time: 2 minutes

Cook time: 4 minutes

Servings: 1

Ingredients:

• 1 head of romaine lettuce - I have been using the smaller ones from CostCo because they are the perfect serving for one head per person. If you use a larger head, you could easily split this between two people!
• 1 tbsp olive oil
• 1 piece of uncured bacon
• 2 tbsp feta cheese (or your cheese of choice)
• Ground black pepper

Directions:

1. Cook the bacon any way you want, then set aside. I save a few pieces after making a weekend brunch and crumble them up in a bag.
2. Rinse the romaine head, then pat dry.
3. Cut the romaine in half, lengthwise (see images below).
4. Rub both sides of each romaine chunk with olive oil.
5. Cook on medium-high heat on a grill (or on a grill pan - since it's winter already and going outside is awful!). 
6. After 2 minutes (or when scorch lines show up on the bottom), use tongs to flip each piece. 
7. 2 minutes later, remove from heat. Sprinkle with pepper and add feta and crumbled bacon.
8. ENJOY IT. YOU'RE WELCOME.

Prosciutto Cotto Brussels Sprouts

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Heads up: You can make this recipe solely using CostCo ingredients. Yeah, you're welcome.

When I found a large quantity of prosciutto for sale at CostCo, I purchased it without hesitation. It took me a bit of brainstorming to figure out how to use it, though. Oddly enough, as it turns out, I don't love raw prosciutto as much as I love, say, salami and ALL OTHER MEATS. 

Alas, there are no wrong answers in brainstorming (according to 30 rock), so I quickly figured out how to deal with this prosciutto dilemma: cook it.

In Italian, this is called serving it as Prosciutto Cotto. The resulting amazingness is thin and crispy, almost like kettle cooked chips, but with a major burst of smoky ham flavor kind of like - wait for it - BACON! Now, you know I don't just compare things to bacon lightly, because bacon is my jam (speaking of - have you ever made BACON JAM?).

Combine that deliciousness with toasted brussels sprouts and you will be amazed. You're not even stuck with that nasty brussels sprouts smell because all you're getting a whiff of is delicious, decadent prosciutto cotto.

Prosciutto Cotto Brussels Sprouts
Ingredients:

• 1 1/2 cups brussels sprouts, rinsed and ends cut off
• 2-4 slices prosciutto (you know, depends on how much you LOVE IT)
• 1 tbsp olive oil 
• Cooking spray
• Optional: 1/4 cup walnuts

Directions:

1. Cut or rip prosciutto into small pieces, approximately 1-2 inches long and a half inch wide (this doesn't need to be exact - they just need to be bite size!)
2. Spray a pan and cook on medium-high heat until prosciutto pieces are crispy. Remove prosciutto from heat and set aside.
3. In the same pan, combine olive oil and brussels sprouts (and walnuts if you are using them) and cook for 8-12 minutes, until brussels sprouts are becoming soft and browned on the edges. 
4. Add prosciutto and cook for another 1 minute, then serve.

Coconut Paleo Protein Pancakes

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I was still sleeping at 8am when my husband walked into the room and said, "I'm going to the store for milk. Do you want anything?"

And I did. I sure as hell did. I must have been nose deep in some culinary dreams, because I sprang out of bed with visions of paleo pancakes swimming through my head. I had almost everything, you see, but a few things would make it perfect.

You know, the good things. Like dark chocolate and maple syrup.

And so off I went, makeup-less and crazy haired, glasses smooshed to my face, because I was AWAKE now that pancakes were in the mix.

They did not disappoint.

Coconut Paleo Protein Pancakes
Ingredients:
1/4 cup Coconut Flour
1/4 cup + 1 tbsp Coconut Milk
2 eggs
2 egg whites
1 tbsp flax seed
1/2 scoop protein powder (appx 1.5 tbsp)

Directions:

1. Combine all ingredients in a blender and mix until well combined.
2. Grease a cooking pan with coconut oil.
3. Pour in a bit at a time and cook uncovered over medium-high heat. *If you are adding blueberries or fruit, add it now, after you've poured the batter* 
4. Once you see bubbles appear, carefully flip with a small spatula. The top will be a bit liquidy still as you flip, so do it decisively! It's alright if a bit of it spills- just use the spatula to move your pancake around and pick it up!
5. If you are adding chocolate or something else that is melty, add it on top now!
6. After another two minutes, check the bottom of the pancake. When it reaches your desired darkness, serve.
7. TOP THAT SCHTUFF WITH MAPLE SYRUP, OBVIOUSLY.

Paleo Chicken Avocado Salad

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This recipe is so easy, it feels silly for me to even post it. But, it's been one of my go-to options for a healthy but quite satisfying lunch, and it's an easy swap for the traditional chicken salad.

The combination of protein from the chicken and healthy fat from the avocado makes for a very delicious and filling fix. Dare I say it, this may be even easier to make than the real thing. 

Paleo Chicken Avocado Salad

Servings: 1

Ingredients:

• 1/4 Avocado, mashed
• 1/4 cup shredded chicken breast
• 1 pinch sea salt
• 1 pinch ground black pepper
• Optional: Diced celery and onions

Directions:

1. Combine all ingredients and mix well with a fork. Then, eat on top of your favorite salad or piece of toast! I used gluten-free toast for m

Zero Carb, Flavorless Protein Powder (+Recipe for Chocolate Berry Protein Smoothie)

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(Left: Great Lakes Gelatin; Right: Chocolate Berry Protein Smoothie)

Two months ago, I invested in some Gelatin Protein Powder. I read this post from Food Renegade about a healthy protein powder that had no added sugar, chemicals, etc, and was pretty much immediately sold. But, I had to try it out before telling you guys to buy it.

Well, go buy it. This stuff is a miracle.

     

^Link for the single / Link for the 2 pack^

Why should YOU invest in some Great Lakes Gelatin?

• High protein content. In 100 calories worth of this powder, you have yourself 24 grams of protein. 125 calories = THIRTY GRAMS OF PROTEIN. That is really hard to beat with a regular protein shake.
• Low carb content. That 30 grams of protein is accompanied by ZERO CARBS. I'd like to see any protein powder or protein bar beat that. Seriously.
• No flavor. You can throw this stuff in a smoothie with fruit, or with chocolate, or with... well, whatever the hell you want. But, you can also pour a bit of it into your coffee and stir it in and it will change absolutely nothing. So, go ahead and sneak this into your loved ones' morning cup of joe. They won't notice.
• Good for your bones, tendons, ligaments, cartilage, SKIN, HAIR, AND NAILS. Basically, it rocks. My mom used to have wrist pain and after a week of stirring this into her coffee, NO MO WRIST PAIN. That's right. I said it.

GO GET SOME HERE. Follow that link (or the links/images ads) to get the kind that will not congeal (i.e. will not turn into jello consistency and can be mixed into either hot or cold temperatures).

Now that I've hooked you on the product, here's my new favorite breakfast smoothie. It is high in protein, and has just a small amount of natural carbs due to cacao powder and fruit.

(Left: Great Lakes Gelatin; Right: Chocolate Berry Protein Smoothie)

Chocolate Berry Protein Smoothie

Chocolate Berry Gelatin Smoothie - Chemical Free
Ingredients:

• 1/3 cup frozen mixed berries
• 1 tbsp raw cacao powder
• 3 tbsp gelatin powder
• 6oz coconut water
• 5 drops liquid stevia (or 1/2 packet stevia/sugar)

Directions:

1. Combine all ingredients in a blender and blend until well combined.
2. Serve and smile!

Chocolate Berry Protein Smoothie

      

^Link for the single / Link for the 2 pack^

WHAT ABOUT YOU?

• What's your favorite protein powder? I used to be obsessed with Perfect Fit's Vanilla Protein Powder, and I still use it, but now I am using it slightly less because it seems gritty when compared to this Great Lakes powder.
• What's your favorite protein shake recipe? I like combining berries with either chocolate or peanut butter (using PB2).

Paleo Cinnamon Roll Almond Butter

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I've been in the Vitamix club for almost a year now. I've done smoothies and ice creams galore, but I haven't been particularly adventurous until now.

Then again, is almond butter adventurous at all? It seems a lot of people have already done this.

BUT DID THEY MAKE IT TASTE LIKE A CINNAMON ROLL?

I got the pro tip from my friend Diane. She suggested freezing the almonds before blending, so that they are cold when you start. Since the Vitamix has such a powerful blade, it can overheat and turn itself off if things get too hot. So, freeze I did. And it worked like a charm.

I also added coconut oil to this recipe. I don't think it is necessary, and I have seen many, many recipes that do not use any oil at all (because nuts have a natural oil of their own that is released during blending). So, if you're not a fan, feel free to omit.

But, including it in this recipe will make your almond butter creamier and smoother, and shoot, it will just taste awesome. Not to mention that coconut oil has some crazy good benefits for your digestive system and skin. The only reason not to include it is if you are limiting your calories and fat. But, let's be real, if that's the case, why on earth are you eating nut butter?!?!?!

[This coming from a paleo afficionado... take it with a grain of salt]

^Speaking of salt, there is a sprinkle of sea salt in this recipe. Another thing you can omit, if you are limiting sodium (which I generally encourage, so go right ahead). It is a very small amount, though, and it truly does bring out the sweetness and flavor.

DID I MENTION HOW CREAMY THIS STUFF IS? It was so difficult to exercise self control as I scooped it out of the vitamix and into a jar. Thankfully, there were a few tablespoons that didn't quite fit into the jar...

Well, you know what happened to those ones ;-)

Paleo Cinnamon Roll Almond Butter

Ingredients:

• 3 cups of almonds, frozen beforehand
• 2 tbsp coconut oil (I used Carrington Farms)
• 1 dropper full of Vanilla Stevia Drops (or 1/2 tsp vanilla extract and a sprinkle of sugar or stevia)
• 1/8 tsp salt (just a sprinkle!)
• 1 tsp cinnamon

Directions:

1. Before starting, melt coconut oil in a microwave-safe container, so that it is in liquid form instead of solid. It should take about 30-40 seconds.
2. Place almonds in the blender. If you are using a vitamix, follow these steps: (1) Turn the vitamix on, on level one. (2) Immediately turn the dial all the way up to 10. (3) Then quickly turn it onto high. (Doing this quickly will help it from overheating - thanks again to Diane for the tip!)
3. Use the tamper (like a long stick - or if you don't have one, use a sturdy plastic spoon/spatula) to help push the almonds down as they quickly turn from nuts into a meal/flour and eventually into a buttery paste. It took me about 3 minutes.
4. It will start to look like thick almond butter. At this point, add the coconut oil, vanilla, salt, and cinnamon, and then turn the blender back on and continue to tamp/mix it for another minute or two.
5. Turn the blender off. Taste test and adjust sweetness/cinnamon/salt to your preferences.
6. Use a spatula to scrape the almond butter out and into a jar.

Notes:

• As far as I can tell from reading around online, this should last about two to three months if kept in the fridge. Good luck keeping it around for that long, though...
• This fit almost perfectly into a 12 ounce mason jar, with just a few tablespoons left over for you to use on something as a reward for your hard work :)
• Special ingredients used in this recipe: NuNaturals Vanilla Stevia Drops (these are amazing in baked goods, smoothies, coffee, you name it!) and Carrington Farms Coconut Oil.
• If you don't have a tamper, get one here for only 14 bucks! It makes such a difference!

WHAT ABOUT YOU?

• Do you have a special nut butter concoction you make? Any other secret ingredients? I am dying to try one with raw cacao powder, but I am worried it would be too rich for me to enjoy! 

Paleo Chicken Tenders

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There have been some frozen chicken breasts sitting in my freezer since we moved in. I can't tell you how many times I almost thawed them for dinner, but I kept changing my mind. Chicken is boring, right?

Wrong. CHICKEN TENDYS. I miss them. But, I'm not interested in breaking paleo for them, because it makes me cranky when I break my own rules. So, what's a girl to do?

Well, after these popcorn shrimp and another experiment making fish and chips, I finally got the hang of paleo-ifying fried, breaded yumminess. It's really not even that hard, yet the result was so insanely satisfying. So good, so filling, and so good for you. 

I'm not going to bore you with some philosophical mumbo jumbo because your time is running out and you seriously need to make these.

Enjoy.

 

Paleo Chicken Tenders

Adapted from: Generation Y Foodie
Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup almond meal
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp garlic powder 
• 1 egg, beaten
• cooking spray (i used coconut oil)

Directions:

1. Preheat oven to 365
2. Cut chicken breasts into chicken tender sizes. I cut each one in half length wise so they were each about  1-1.5 inches wide. 
3. Mix together all remaining ingredients except egg and cooking spray. 
4. Coat the chicken in egg and then with almond meal/spices.
5. Bake for 15 minutes, then flip and bake for another 10 (25 total).

WHAT ABOUT YOU?

• Any other junk/comfort food you'd like to see paleo-ified?
• What's your favorite fast food chain, and your favorite thing on their menu?