GAME DAY SALSA

Nothing quite beats fresh salsa with chips on game day. It's so good, you'll be snacking on it plain! The great thing is, most of the ingredients you probably already have lying around. Game on!

Ingredients:

2/3 c. cilantro

2/3 c. green onions

1/4 tsp. black pepper

1 Tbsp. vegetable oil

2 Tbsp. hot sauce

6 Tbsp. red wine vinegar

1 avocado, chopped

1 can black beans, drained

1 can corn, drained

1 can black eyed peas, drained

1 lb. tomatoes, chopped

Combine and serve with your favorite chips. Happy chip-dipping!

Enjoy!

The Protein Foundry Copycat Cali Toast

Have you been to eat at The Protein Foundry? I would have breakfast there every day if I could. Their protein shakeouts, gourmet toast, and acai/pitaya bowls just do it for me. Here's a copycat recipe of their Cali Toast that will put your regular toast to shame.

Ingredients:

1 piece of Dave's Killer Bread, toasted

Low-fat cottage cheese, enough to cover bread

Sliced avocados

Crushed red pepper flakes

A pinch of sea salt

Enjoy!

Blueberry Kodiak Cakes

If you haven't tried Kodiak Cakes, run to the store! These have become a regular breakfast item at our home, and they are packed with protein. You know what that means... They make the best post-workout snack. Start your day off with a bang! 

They even have a gluten free option now, if that's your thing.

Ingredients:

1 Tbsp. lemon juice from 1 lemon

1 c. lowfat milk

1 1/4 c. Kodiak Cakes Mix

1 Tbsp. granulated sugar (optional)

1 egg

1 1/2 Tbsp. unsalted butter, melted

1/2 c. fresh blueberries

Instructions:

In a large measuring cup, mix lemon juice and milk together and set aside.  In a medium bowl, mix together Kodiak Cakes mix with sugar. Whisk egg and melted butter into mixture. Pour in milk mixture and mix gently until combined. Do not over mix. Heat a skillet over medium heat, and as pancakes are poured in desired size, drop blueberries on top before flipping. 

Top with other fresh fruit, pure maple syrup, or your favorite topping.

Enjoy!

Zucchini Banana Bread

Whether you decide to make bread or muffins, this recipe is one you can rely on for a quick grab-and-go for busy mornings!

Ingredients:

2 Tbsp. coconut oil

2 extra ripe bananas

2 cups grated zucchini

2 eggs

1/2 cup almond milk

1/2 cup coconut sugar (I like adding just a little bit more)

1 1/2 cups white whole wheat flour

1 serving vanilla protein powder

1/2 Tbsp. cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

Instructions:

Preheat oven to 375 degrees. Mash together bananas and coconut oil. Add zucchini and set aside. In a separate bowl, beat together eggs, milk, sugar, and flour. Add the banana mixture to the bowl and mix. Add in the remaining dry ingredients and mix well. Grease 1 loaf pan or 12-15 muffin cups. 

*If you are making bread, bake for 50-60 minutes. If you make muffins, bake 20-25 minutes. Let cool before eating.

Enjoy!

Recipe from CleanSimpleEats

Grilled Steak Gyro Pitas

This meal makes for the perfect ending to the day with ~330 calories per serving and a meal your family will love!

For the Marinade:

1 1/2 lbs. flank steak

1/2 c. EVOO (Extra Virgin Olive Oil)

1/2 c. red wine vinegar

3/4 tsp. kosher salt

1 tsp. Greek herb seasoning

1 tsp. sugar

1 tsp. minced garlic

Instructions: put steak in a zip lock bag, combine above ingredients, and pour over steak. Let marinate for at least 4 hours, and up to a day in the refrigerator.

For the Pitas:

1/2 c. plain and fat-free Greek yogurt

3/4 c. green onions, chopped

1 clove garlic, minced

1 tsp. red wine vinegar

salt and pepper to taste

6 whole wheat pita halves

Instructions: Combine above ingredients and set aside. After grilling steak, cut into thin pieces and divide the pita sauce among your pitas. Then, add grape tomatoes, cucumbers, thinly sliced red onion, and baby spinach to the mix. You have yourself an amazing combination!

Enjoy!

Recipe from OurBestBites, 400 Calories or Less cookbook

Greek Chicken Salad Pitas

This recipe is so refreshing, and makes a perfect dinner for a spring/summer evening.

Serves: 4; Calories: 243 per serving; Carbs: 26 g; Sugars: 3g; Fat: 6g; Fiber: 6g; Protein: 25g

Ingredients:

8 oz. shredded rotisserie chicken (about 2 cups)

1 tsp. lemon zest

1 tsp. minced garlic

3 green onions chopped

1/4 c. feta cheese

1/2 c. plain fat-free yogurt

1/2 tsp. red wine vinegar

3/4 tsp. Greek herb seasoning

1/2 c. grape tomatoes, halved

1 c. sliced cucumbers

salt and pepper to taste

1 c. baby spinach leaves

4 whole-grain pita halves

Instructions:

1. Toss together chicken breast, lemon zest, garlic, green onions, and feta cheese. Set aside.

2. In a small bowl, whisk together yogurt, red wine vinegar, and Greek herbs.

3. Toss the dressing with the chicken mixture and refrigerate for at least 1 hour.

4. Right before serving, divide the chicken salad evenly among the pita pockets and add tomatoes, cucumbers, and spinach with salt and pepper to taste.

Enjoy!

Recipe from OurBestBites, 400 Calories or Less cookbook

Zucchini boats

Have leftover pulled pork or BBQ chicken? Time to make zucchini boats!

Instructions:

Heat oven to 350 degrees

Slice zucchini the long way and scoop out the middle, making your "boats"

Sprinkle garlic powder, salt, and pepper on zucchini, and stick in the oven for 25 minutes

Load the boats with your choice of meat and low-fat cheese, and cook for another 10 minutes

Enjoy!

*Here, I paired my zucchini boats with avocado toast on Dave's Killer Bread for a side

Whole Wheat Penne with Mushroom + Sun-Dried Tomato Sauce

serves 4-6

Ingredients:

• 2 tsp extra virgin olive oil
• 1-8 oz package sliced baby bella mushrooms
• 1/4 cup sun-dried tomatoes in oil, chopped
• 1 tbsp fresh thyme
• 2 cloves garlic, crushed
• 3/4 cup mushroom or beef broth
• 1 cup fat-free or part-skim ricotta
• 2 tbsp grated parmesan cheese
• 1 egg yolk
• 1 tsp kosher salt
• 1-16 oz package whole wheat penne pasta 

Instructions:

1. Heat oil in a frying pan over medium heat. Add 1 clove garlic, thyme, tomatoes and mushrooms and sauté until soft and fragrant. About 10 minutes.
2. While mushrooms are cooking add broth, ricotta, parmesan, egg yolk, salt and 1 clove crushed garlic to a blender and purée.
3. Cook pasta according to package instructions. Drain and set aside.
4. Reduce mushroom mixture over medium-low heat and slowly stir in cheese mixture. Whisk continuously until sauce thickens about 5-7 minutes and remove from heat.
5. Stir in cooked penne and thin sauce with additional broth if needed.
6. Season with salt and pepper. Top with additional thyme and shredded parmasen if desired.

Enjoy!!

Recipe originally from CleanEatsAndTreats

Coconut Banana Bread

Once this comes out of the oven it doesn't last long! The great thing about this recipe, is once those bananas on your counter are looking neglected, they make even better banana bread. So don't throw them away!

Ingredients:

2 ripe bananas

3 Tbsp. coconut oil

1/2 cup raw honey

1/2 cup unsweetened applesauce

1 whole egg

1 tsp. vanilla extract

1 1/2 cups white whole wheat flour

1/3 cup unsweetened shredded coconut

1 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. sea salt

2 Tbsp. coconut sugar

Instructions:

Preheat oven to 350 degrees and grease one bread loaf pan. Beat bananas, coconut oil, and honey together. Add applesauce. Beat in egg and vanilla. Add all remaining ingredients and mix well. Pour into greased loaf pan and sprinkle coconut sugar over the top. Bake for 30 minutes. Cover with tin foil and bake another 15-20 minutes or until cooked all the way through. 

Enjoy!

*If you want to make muffins, bake at 350 for 20 minutes.

*You can even freeze them and save them for a quick breakfast on-the-go!

Recipe from CleanSimpleEats