Chocolate Covered Strawberry Protein Shake

ChocStrawShake3

Protein is an integral part of building muscle. If you’re hitting those weights hard, but aren’t getting enough protein, then you’re sabotaging your gains. Luckily, protein comes in many forms! I like to have a protein shake immediately following my intense weight sessions. This one is super easy and quite delicious!

Here’s what you’ll need:

  • 1 Cup Almond Milk
  • 1 Scoop Vanilla Protein Powder (I use this one: http://www.bodybuilding.com/store/san/rawfusion.html)
  • 1 Heaping Tablespoon Cocoa (I like mine real chocolate-ty!) 😀
  • Handful of Frozen or Fresh Strawberries
  • 5-8 Ice Cubes
  • **Alternatively, you can reduce the Almond Milk to 3/4 Cup and add 1/4 Cup of Espresso or strong coffee!)

Here’s what you’ll do:

  • Toss all ingredients into a blender.
  • Blend until creamy smooth.
  • Pour into glass and garnish with fresh strawberries.

Enjoy!

Advertisements

Flakey Peanut Butter Brownie Bites

PBBites

These little Peanut Butter Brownie Bites are so super easy to make, and you probably already have these 5 ingredients on hand! The important thing to note, is that you want all natural, organic peanut butter which contains only peanuts, or peanuts and salt. No added sugar, no palm oils, no stabilizers.

Here’s what you’ll need:

  • 1 Cup Peanut Butter (I use Crunchy, but Creamy would work just as well.)
  • 1 Egg
  • 1/2 tsp Baking Soda
  • 1/4 Cup Coconut Sugar
  • 1/8 Cup Chopped Pecans

Here’s what you’ll do:

  • Preheat oven to 350.
  • Grease 8×8 baking dish with non-stick spray.
  • Thoroughly mix all 5 ingredients together. (I’ve found that a wooden spoon works best!)
  • Transfer to baking dish and softly mash the batter down until it reaches the edges.
  • Bake 20 – 22 minutes or until the top is golden brown.
  • Let cool about 10 minutes before cutting.

Enjoy!

Fall is Coming Chicken Soup

chickensoup1

I got a little excited this past weekend because of the cool front that came through. Lows in the upper 50’s was something to celebrate, even if it did get up to 85 during the day. I mean, that’s cool weather for us Texans, right? We wanted something “fall-ish” for dinner, but nothing too complicated because we were busy outside (had to get those fall decorations out!). I figured a nice chicken soup would do! Now, when it comes to soups and stews, I don’t do measurements. I just start dumping things in until it tastes good. 😀

Here’s what you’ll need:

  • 2lbs Chicken (I used chicken breasts, but whatever cut you prefer will do.)
  • 6-8 Celery Stalks, chopped into roughly 1 inch pieces
  • 1 Small Bag of Carrots, chopped into roughly 1 inch pieces
  • 2 Bell Peppers (any color is fine), chopped
  • 2 Onions, Chopped
  • 2 Shallots, Chopped
  • 2 Cloves Garlic, Chopped
  • 1 Big Handful Fresh Baby Kale
  • 1 Big Handful Fresh Baby Spinach
  • 1 T. Coconut Oil
  • Herbs & Spices to taste: Salt, Pepper, Thyme, Rosemary, Garlic Powder, Sage, Basil, Bay Leaves

Here’s what you’ll do:

  • Put chicken in a stock pot (I believe mine is a 10qt.) and cover with water. (Leave about 2 inches at the top.)
  • Add in your Herbs and Spices.
  • Bring to a boil, then reduce heat to low, cover and simmer for about 1 hour.
  • Add Celery, Carrots, Bell Peppers, Onions, Shallots, Garlic and Coconut Oil.
  • Bring to a boil again, then reduce heat back to low, cover and simmer for about 30-45 minutes, or until the carrots are soft.
  • Remove Chicken and shred with a fork, then put it back in the pot.
  • Add in your handfuls of Kale and Spinach, and simmer for about 10 minutes more.
  • Remove from heat and let it sit for about 10 minutes, then serve.

Enjoy!

**This makes a lot, and tastes even better the next day!

Savory Beef Stir Fry

StirFry

The other day at the grocery store, I noticed Michael loading up on something while we were in the produce section. He was excited that the hatch chili’s were in season, so he was quickly filling up that plastic baggie with his find! We’ve been finding various ways to use them, so, I thought I would spice up some stir fry, and they gave it just the right amount of heat. 😉

Here’s what you’ll need:

  • 1lb Beef Cut for Stir Fry, or Top Round Steak thinly sliced
  • 2 Hatch Chili’s, sliced
  • 1 of each: Green, Yellow & Red Bell Peppers sliced (alternatively, I have found pre-sliced bell peppers and onions in the freezer section at Kroger. It’s much cheaper, faster and easier! 1 bag would do the trick.)
  • 1 Onion, chopped
  • 1 Clove of Garlic, minced
  • 2 T. Balsamic Vinegar
  • 1 T. Sesame Seed Oil
  • Salt & Pepper to taste
  • Sesame Seeds for Sprinkling
  • 2 Cups Long Grain Brown Rice, Cooked (This takes about 40-45 minutes, so I always get that going first.)

Here’s what you’ll do:

  • In a small bowl, mix together the beef, balsamic vinegar, sesame seed oil, garlic, salt & pepper & set aside for about 15 minutes to marinate.
  • Grease a skillet with non-stick cooking spray and heat on medium-high.
  • Toss in your beef and marinade and saute until the beef is browned.
  • Add in your hatch chili’s, bell peppers and onions and cook until they are soft.
  • Serve on top of your cooked brown rice & sprinkle with sesame seeds.

Enjoy!

**Makes 4 Servings.**