Recipes

Granola Bites

2 cups of crushed cinnamon chex cereal
2 cups instant oats
2 handfuls of trail mix (chopped up)*
1 cup of vanilla soy milk
5 chopped apricots
1 egg
1 tsp vanilla extract
2 tablespoons cashew butter
coconut sugar (save for end)

-Preheat oven to 350F. Mix ingredients in bowl. Spray 9x9 inch pan with cooking spray or use cupcake liners to make mini cupcake portioned out bites like I did. Press down bar mix in pan and sprinkle coconut sugar.  Bake for 25-35 minutes, depending on your oven.

* you can use any mix of nuts, I just used a trail mix from whole foods

Creamy Broccoli Soup

2 sweet onions, diced
5 celery stalks, diced
3 cloves garlic, diced
2 Tb oil
1 Tb dried thyme
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp ground nutmeg
1 bag frozen broccoli ( you can use fresh too, maybe about 3 heads)
32oz low-sodium chicken broth (you can use veggie broth)
3/4 cup grated parmesan cheese
1 cup milk (I use skim)

Heat oil in a large, heavy pot over medium heat. Add onions and celery and cook until onions start to become tender, about 5 minues. Sitr in garlic and cook another 2 minutes. Mix in spices, salt and pepper and cook another minute. Add broccoli and broth and bring to a boil. Turn heat down to low, cover and simmer about 15-20 minutes or until broccoli is tender. Turn off heat. If you have a hand blender, use this to blend broccoli until soup is smooth and creamy. Alternately, you can blenderize soup in batches in a blender. Add pureed soup back to the soup pot, turn heat on low. Stir in milk and parmesan and enjoy!

Protein Pancakes

1/3 cup oats

1/3 cup 1% cottage cheese

1/3 cup egg whites or 2 egg whites or 1 whole egg

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp vanilla extract

Blend all ingredients in bowl using immersion blender, mixer, or food processor. Batter should come out looking lumpy and thick. Heat skillet and make 2 pancakes. Top with banana and agave nectar, honey and peanut butter, or whatever you'd like!

German Apple Pancakes

Pancake

1 Tb butter

3 large eggs

3/4 cup skim milk

3/4 cup whole-wheat pastry flour

1/2 tsp salt

1/2 tsp cinnamon

Filling

2 Tb butter

3 apples, peeled, cored and diced

1/4 cup packed brown sugar

1 tsp cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground allspice

Preheat your oven to 450 degrees F. Prepare the pancake- melt 1 Tb butter in a pie dish or ovenproof skillet (I just put the butter in the pie dish and stuck it in the oven while I prepare the batter). Whisk together the eggs, milk, flour, salt and cinnamon- pour over the melted butter in the pie dish. Bake at 450 for 15 minutes, then reduce the oven heat to 350 degrees F and bake for 10 minutes more.

Meanwhile, prepare the filling. Melt the 2Tb butter in a large skillet. Add the apples and saute in the butter until tender, about 5-8 minutes. Add the brown sugar and spices and stir to combine. Turn heat down to low and simmer for 5-10 minutes or until pancake is done baking.

Remove the pancake from the oven and slide out onto a large plate. Pile the apple filling on top. Dust with sifted powdered surgar and a dallop of vanilla yogurt (I use greek for extra protein). Enjoy!



Basil Chicken Pizza:
1 Whole wheat dough (store bought)

    The Base
1 tsp Extra Virgin Olive Oil
1 tsp Powdered Garlic
2 Tbsp basil puree
2 Laughing Cow Light cheese wedges
   The Toppings
2 cups low fat mozzarella cheese
5 chopped sundried tomatoes
1 Organic red bell pepper sliced
1 large basil chicken breast (or any chicken)

-Preheat the oven to 450F. Roll out the dough on a floured surface and dust the pizza stone with flour. Transer dough to stone and build your pizza on the stone (it's a lot easier to transer the dough without toppings on it!). Spread base on dough. Then add cheese. Place toppings evenly around pizza and bake for about 25 minutes!