LOVE IT, YUMMY

Yummy!!!

Apple ‘Cupcakes’

This is not my recipe but I just had to share it:

Peanut butter & chocolate ice cream - 

8oz Almond Milk

1 tbsp PB2 chocolate 

1 tbsp cocoa powder

dash of salt 

dash of vanilla extract 

Blend, freeze, scoop, blend again & enjoy the best 80 calories ice cream there is out there!

Hey all,

Here are the home made no bake protein bars I made on the weekend (yes, I did take these pictures).

They are so yummy and perfect to keep in your fridge or freezer for a meal on the go!

The recipe is care of my good friend Rina - thanks for the recipe beautiful!

Here is what you need:

-2 cups of quick oats

-1/2 cup of natural peanut butter or almond butter (I did almond butter)

-4 scoops of protein powder, chocolate or vanilla (I did chocolate)

-1 Tbsp of Flax

-1/4 cup of water

-1 Tbsp of cocoa powder

-1/4 cup of coconut

-1/4 cup of cranberries or raisins (I did cranberries)

-1/2 cup of dark chocolate chips

-Honey to drizzle

Instructions:

-Line a loaf pan with parchment paper.

-Using clean hands, kneed all the ingredients together in a large bowl. I found I needed more water than the 1/4 cup, but I would only add a tiny bit at a time because adding too much is worse than not enough.

-Spread the dough on the parchment paper. Use a spatula to evenly spread it out and make it as thick as a usual granola bar.

-Freeze for 30 minutes, or what I did was freeze it over night so I could eat one for breakfast.

-Cut into bars and drizzle a tiny bit of honey on them. Perfection!

Tip: They are really good with coffee!

I made protein pancakes and served them to him in the shape of a heart this morning. This is not a picture of my pancakes, but it reminded me of it. Loved eating our protein pancakes together this morning!

My own clean eating creation.

Chicken and veggie pizza on zucchini slices with non fat cheese.

YUMMY!

Hey guys, last night I made a stuffed chicken breast that is amazing and you have all got to try it.

Here is a photo taken with my black berry.

I modified this recipe from the “Quinoa 365” cook book.

Here is what I did to make my Quinoa stuffed Chicken Breast.

-Preheat oven to 400 degrees.

-In a small pot bring to boil 1/2 cup of water and 1/4 cup of quinoa. After it boils, turn it down and let it simmer with a lid on for 10 minutes. Fluff with a fork and let it sit for 6 minutes after that.

-In a small bowl mix your cooked quinoa, 1/2 a chopped red onion, 2 slices of non-fat swiss cheese that is ripped into small pieces, chopped green pepper (1/2 a pepper), some ground black pepper, 1 egg (I only used egg white), 2 chopped mushrooms, and 3 Tbsp of black olives.

-Make a slit that does not go all the way through each chicken breast (makes 4-6 chicken breasts). Fill each chicken breast with the stuffing and place in a casserole dish, and spray a tiny bit of cooking spray on them and then splash some lemon juice over the chicken breasts. Bake for 40 minutes or until the meat is completely cooked.

That’s it, let it cool for a couple minutes and enjoy!!!