Thursday, October 30, 2014

Energy Bites


1 cup almonds
1 cup oats
1 cup pecans
2 scoops protein powder
½ tsp. salt
½ cup dates
½ cup chocolate chips
¼ cup plain Greek yogurt

Mix-In Options:

Almond Joy
1/3 cup shredded coconut
1 Tbsp. coconut oil
1 Tbsp. honey

Butter Finger
1 Tbsp. ground flaxseed
1 Tbsp. peanut butter
1 Tbsp. real maple syrup

In a food processor, process almonds, oats, pecans, protein powder, salt and any optional dry mix-in ingredients (flaxseed, shredded coconut or PB2) to a fine meal.  Pulse in dates then chocolate chips until finely incorporated.  With food processor on, gradually add Greek yogurt and any wet mix-in ingredients (coconut oil, honey, peanut butter or maple) until mixture forms a sticky dough.   May need to add small amounts of water to achieve desired consistency.

Roll dough into balls (about 1 tbsp each) and place on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Saturday, October 25, 2014

Asian Spinach Pasta Salad

1 box bowtie pasta
½ cup sunflower seeds
2 – 4 Tblsp. sesame seeds
½ bag of fresh spinach, chopped
1 cup bean sprouts
1 red or orange pepper, chopped
4 – 6 green onions, chopped
3 cooked chicken breasts, diced

DRESSING:
½ cup canola oil
½ cup sugar
1 tsp salt
1 tsp minced garlic
1 ½ tsp sesame seed oil
1 tsp sesame oil
3 Tblsp soy sauce
2 Tblsp rice vinegar

Blend all dressing ingredients WELL in food processor.

Toss pasta and dressing a few hours before serving and chill.

Tuesday, October 14, 2014

Caesar Salad & Dressing

Salad:
Torn lettuce
Craisins
Sliced almonds
Blue cheese crumbles

Dressing:
1 cup mayo
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic, minced
¼ tsp. salt
1/8 tsp. pepper
½ cup parmesan cheese (fresh grated)
1 Tbsp. milk or half and half

Mix together.