Homemade Protein Bars « askGeorgie.com. There are plenty of reasons to make your own protein bars. First, it’s economical ! You’ll save a lot of money, particularly if you have a habit of buying single bars one a time. Even better, you can customize your bars to your taste preferences, avoid any allergens, and leave out ingredients you don’t want. You can make a bar with high quality protein, whole grains, real nuts or fruit, flaxseeds, whichever sweetener you prefer, and skip all the long-named chemical ingredients (preservatives and fortifications) that you may not need or want in your snack.
Plus, they taste awesome if you have a good recipe! You can also cut the bars into different sizes, depending on how substantial a meal/snack you want the bar to be. These bars provide healthy fats from natural peanut butter and flaxseed. Preheat oven to 350°F. Makes 6 servings Per serving: 195 calories, 11 g total fat, 2 g saturated fat, 5 mg cholesterol, 14 g total carbohydrate, 4 g dietary fiber, 12 g protein, 218 mg sodium. No Bake Granola Cakes. Big changes are happening over on my workouts page and even bigger changes are happening with my marathon training plans. February has been a challenge for me, I was losing muscle, motivation, and forgetting why I began running in the first place. My passion was slowly exiting. A couple days ago I decided I needed to switch things up, I needed to ask for help. [Something I dislike doing, but need to realize that it's okay to get a hand with things and let people in] I sent a message to Angie, a triathlon coach I’d been chatting with back in August and before I knew it I had a new training plan.
First thing I told myself: it’s okay to be nervous and a bit overwhelmed. Change has always been hard for me, but I just need to believe in myself and keep my end goal in sight. Second thing I told myself: holy moly, I’m actually going to do this! Then I had a granola cake. [print_this] No Bake Granola Cakes Vegan, Gluten free, Dairy free All the granola taste and texture in a convenient cake! Ingredients. Italian Grilled Cheese. Who doesn’t love a good grilled cheese? And, I know it’s totally Ameeeerican to make the classic: American cheese, mayonnaise and bread. But, why not change it a bit and use REALLY fresh and natural ingredients?!?!?
Love it! There’s nothing more delicious than fresh and homemade ingredients. Soooo, go to your farmers market and get the freshest tomatoes and basil you can find, grab some mozzarella balls, and assemble this amazing meal. Basil & Oregano Pesto Ingredients 1 cup fresh basil leaves1/4 cup fresh oregano leaves (or just more basil leaves)1 garlic clove1/4 cup of walnuts1/8 teaspoon salt1/4 teaspoon pepper2-3 tablespoons olive oil How-To Put all of the ingredients in a food processor, blend and set aside. Basil & oregano pestoMozzarella cheese, slicedTomato, slice. Put your griddle (or panini press) on medium heat.Spray with cooking spray.Assemble your sandwiches.Cook until lightly browned and the cheese has melted.Cut in half and serve right away. Servings: 3 sandwiches Related posts:
Cheeky Kitchen » Good, Holy Heck Portabella Burgers. People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. This is a Code Awesome and you need to heed my instructions. Stat. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise. Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever.
Hasselback Potatoes. These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Spinach “burgers” « The Domestic Mama & The Village Cook. Spinach “burgers” I promised something a bit more “booty-friendly” and here it is! These are high in protein, low in carbs and absolutely delicious. Now, if you’re not fond of green things.. stick around. I have something pink and fluffy later. Mix well in a bowl like this: Now, form into burger-sized patties. Heat a non stick skillet over med-high. Some may have to wait their turn, depending on your skillet size. Serve on your choice of bread product, or eat them “naked”. I you want to know how I like them, it’s with onion and ranch on a pita. maybe even a splash of hot sauce.
This post was published earlier, but…. Spinach "burgers" Author: Michelle Keith/ The Village Cook Prep time: Cook time: Total time: 1 bag of thawed and well drained chopped spinach 2 egg whites 1 whole egg ¼ c diced onion ½ c shredded cheese ½ c bread crumbs 1 tsp red pepper flakes 1 tsp salt ½ tsp garlic powder Mix all ingredients in a bowl. Pizza Braid. A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!) , but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. This is one of my favorite shortcuts to make a nice loaf of bread or use in recipes like this one. As I said, this is extremely basic.
The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano. How to Make Pizza Without Dough | « LXRCUISINE. Mozilla Firefox. From the molten yolk and bacon crunch of a hand-held breakfast, to the gooey charm of grilled cheese for lunch, nothing matches the simple pleasures of well-made sandwiches. They're quick to assemble, infinitely adaptable, easy to eat, and immediately satisfying—the very definition of good food. The 25 sandwiches you're about to meet can be thrown together during the average basketball halftime or, with practice, during the seventh-inning stretch.
(Who needs hot dogs, anyway?) Use each recipe as a basic road map, but bring your talent for finding creative routes. You'll easily reach your final destination: a full belly and a satisfied smile. Think BLT, but better. More on MensHealth.com: 20 Ways to Stick to Your Workout 2. Layer pieces of ciabatta or a sturdy sandwich roll with grated fontina or mozzarella cheese, thinly sliced prosciutto, sliced figs, and arugula. More on MensHealth.com: 100 Ways to Live Forever 3. More on MensHealth.com: 33 Simple Ways to Turn Her On 4. 5. 6. 7. 8. 9. A Cozy Kitchen » Avocado Fries. I have a particularly tragic memory of looking at rental houses with my friend when he first moved to LA and finding one that actually had an avocado tree in the backyard.
I mean, a tree that was taller than the house and was heavy with ripe avocados This memory is tragic because my friend didn’t rent the house. If he had, I would have had a never ending supply to feed my avocado addiction.BTW – what are avocados, a vegetable? Some weird fruit? Either way, I really, really, REALLY love these…veggie-fruits from heaven. Let’s count the ways, shall we? Tagged as: Aioli, Appetizer, Avocado, Fries. Say 'Yes' to Pesto. Cinnamon and Vanilla Walnuts. These nuts are slightly sweet and salty and laced with cinnamon and vanilla. I’ve made candied nuts quite a bit in the past, but I love this newest recipe. It’s not as sweet, so I like them better for snacking on or for putting in salads.
They add just the right amount of sweet and saltiness to a salad. Yum! This method of using an egg white coating adds a very nice crunchy texture. This simple recipe is perfect for doing with children. Of course, if you wanted a sweeter version, you can easily up the sweetener, up to double. 1 egg white 2 teaspoons of cinnamon 1 teaspoon of vanilla extract 1 teaspoon of salt 1/3 cup of rapadura, sucanat, maple sugar, or palm/coconut sugar 2 1/2 cups of walnutsPreheat the oven to 300 degrees (the rack should be in the middle of the oven). KimiHarris I love beautiful and simple food that is nourishing to the body and the soul. Latest posts by KimiHarris (see all)
French Fries: The No-Guilt Version. There’s nothing like a french fried potato. The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first.
At this time remember to preheat your oven to 450 degrees. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like.
Step 10: Place the potatoes into your preheated oven for 20 minutes. And then, voila… Healthy French Fries. Olive Lentil Burgers. December 29, 2010 Olive Lentil Burgers by IsaChandra Serves 6 Active time: 20 minutes || Total time: 45 minutes I like veggie burgers. Well, duh, don’t all vegans like veggie burgers? What I mean is, I like veggie burgers that are veggie burgers. This burger is baked not fried (but hey, go ahead and fry it if you like, about 10 to 12 minutes.) Don’t worry about finger prints in the burgers, they will flatten out when you flip them. These would be great served as you would any burger – ketchup, pickles, onions and what not.
If you want to make a double batch and freeze them, cook first, then stack with squares of parchment paper to keep them separated. One last thing, I use canned lentils here. Cooking spray Preheat oven to 350 F. Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat. While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.)
Divide burger mix into 6 equal pieces. Here Come the Cookouts - Leslie Sarna. With Summer here, the warm weather is bound to bring on the cookouts. The veggie burger is pretty much the vegetarian staple at these. Let’s face it, when people don’t know what to serve a vegetarian or vegan, a frozen veggie burger patty is often what they get. (at least I get) While those can be very tasty, have you ever made them from scratch? They are really really easy to make and you can make a bunch and freeze them so they are always on hand for a last minute lunch or dinner. : ) If you need more Summer cookout inspiration, check out Summer Cookout Essentials PS the lettuce is from my garden : ) Summer Cookout Veggie Burger Makes 8 patties What You’ll Need: 1 can of black beans, drained and rinsed 1 can of white kidney beans, drained and rinsed 1 cup rolled oats (non-instant Oatmeal) 3/4 cup bread crumbs (I like to use Panko also called Japanese bread crumbs if you can find them) 1 tsp. 1 tsp. paprika salt and pepper to taste about 3 tbsp. chopped chives olive oil 1/2 onion, finely diced.
Corn and Zucchini Quesadillas. I'm so corny. My lovely wife, Betsy, and I have a fair amount of things in common. We both like the outdoors, we enjoy a good book, and we love poking our cat. But if had to pick one thing that was our most common bond it would probably be Tex-Mex food. If I knew back during the courting days of our relationship what I know now, I wouldn’t have been nervous at all! Our first date would’ve been to a good Mexican food spot. Instead I took her to a rat-infested burger joint. But it all worked out in the end! Directions 1) Chop zucchini and peppers and cut corn off cob if you're using fresh. 2) Melt butter in a large skillet over medium heat. 3) Add in thyme, red pepper flakes, and a pinch of salt and pepper. 4) Grate cheese and heat oven to 400 degrees. 5) On a baking sheet, lay out a flour tortilla. 6) Add half of the filling and top with more pepper jack cheese. 7) Fold tortilla over and press it down well. 8) Cut up and serve salsa, sour cream, and guacamole.
Prepping the Ingredients Ok. Get it? Garlic-y Mashed Potato Cakes with Raspberry Ginger Mustard Chutney. If there were no such thing as calories, this is the food I would eat every day. Yes, even over dark chocolate. Ok, wait I take that back, that doesn’t count! (A girl needs her chocolate.) But still, if every food was healthy (or equally unhealthy), this would surely be a staple in my life. So how did these glorious potato cakes come to be? If the idea of Raspberry Ginger Mustard Chutney doesn’t thrill you (I have to say, as a huge fan of sweet/savory combos, it thrills me silly!) Garlicky Mashed Potato Cakes with Raspberry Ginger Mustard Chutney Yields about 16 cakes 1 teaspoon butter 1-2 large cloves garlic, minced 4 oz Neufchatel cheese, room temperature (or cream cheese) 1 large egg white 2 tablespoons minced fresh parsley 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup leftover mashed potatoes 6 tablespoons all-purpose flour Oil, for shallow frying (I used an equal mixture of butter and canola oil) Raspberry Ginger Mustard Chutney (recipe below) Raspberry Ginger Mustard Chutney Yields about 1/2 cup.
Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles. Perrys' Plate: Stacked Roasted Vegetable Enchiladas. Pizza Monkey Bread Recipe. Pea & Avocado Penne. Vegetarian Chili - Leslie Sarna. Roy G. Biv Smoothies. The Vegan Stoner.