Here are some more from a dead thread.
Mommalu said:
First of all, you will need a smoker. I purchased mine from Fleet Farm here in MN for $50.
ChefTools | Page Not Found
This is the same exact smoker I have!!
You will need 3? pounds of lean top round sirloin trimmed of all fat(I get mine at costco for $11(2 steaks) thinly sliced and placed in a gallon ziploc baggie
BRINE
1? TBS Salt(pickling/canning salt)
1TBS Brown sugar
1tsp celery salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground black pepper
? tsp cayenne pepper
1/3C soy sauce
1/3C Worcestershire sauce
2/3C water
Combine all brine ingredients in a nonmetal container(I use a gallon ziploc bag)but first I blend everything in my blender) then pour over meat strips. Mix well and chill overnight.
Remove strips from brine and place on wire racks from smoker. Let sit for roughly 7 hours to air-dry until they acquire a glaze.
Preheat smoker for 15 min. Place racks of meat in smoker. Add chips to smoker and smoke until chips have stopped smoking(about 1 hour) do this with 3 pans of chips. Let meat cook in smoker 12-16 hours to dry.
I start this process at night. Let the meat marinate over night. I'm up at 5am to place the meat on the racks to air-dry. I start the smoking process about noon. After 3 pans of chips I let cook till 5am the next morning.
It's WELL worth the investment. I have also smoked a slab of salmon.
It's HEAVEN!!!!!
sessa said:
Amazing Healthy Muffins
Makes 18 muffins.
approx. 15g carbs, 10g Protein, 2g fat
Cook for 25min at 350.
Carrot Muffins
9 egg whites
3 scoops vanilla Protein
1.5 cup 1% cottage cheese
1 cup shredded carrots
2 cups oatmeal
1 cup wheat bran
2 tbsp cinnamon
1 tbsp nutmeg
1/4 cup almonds
If you want to make the carrot muffins have a cream cheese sauce then what you have to do is (per muffin)
1 tbsp of cream cheese with fat. + 1 splenda packet, mix and put on top. But remove the almonds from the recipe then.
chocolate banana macadamia
9 egg whites
3 scoops chocolate Protein
1.5 cup 1% cottage cheese
1 cup shredded carrots
2 cups oatmeal
1 cup wheat bran
1 tbsp cocoa
1/4 cup of macadamia nuts
I use 1 banana for the hole batch. I spoon all the mixture into the cups, then I put 1 banana chunk in the center of the muffin mixture.
localgirl said:
Grilled Veggie Pizza
* I got creative last night & made this pizza- it was freakin' delicious! Thought Id share
1 whole wheat pita bread
organic tomato paste
1/2 red bell pepper
1/2 yellow bell pepper
sliced mushrooms
purple onion
garlic ( minced)
spinich ( chopped)
goat cheese
sprinkle of parm. cheese
Mix all other ingredients w/ seasoning ( pepper & caynne pepper & sea salt)
Grill mixture until cooked
Spread tomato paste onto pita then layer of spinich then sprinkle parm.
Place veggie mixture on top & sprinkle some goat cheese on top
Bake @ 350 for 15-20 minutes
Voila!!! You have a delicious individual Pizza!!
cindylou said:
Turkey Joes
1 lb extra lean ground turkey breast
1/2 onion - diced
1/2 red pepper - diced
1/2 green pepper - diced
1 cup KCmasterpice low cal bbq sauce
or
sugar free bbq
6 EZEK bread buns, or whatever buns you use in your diet
cook turkey then add onion and peppers cook for about4-5 min
add bbq and cook until heated about 3 min
scoop some out and place between bun
serve with sweet potato fries
serves 6
Chicken Sausage Frittata:
Ingredients
1 chicken sausage, meat removed from casing
1/2 cup zucchini shavings
1 clove garlic, minced
2 tbsp olive oil
5 fresh basil leaves (you can use dry basil as well)
5 egg whites
1 tsp Dijon mustard
Salt to taste
Cooking Instructions
Preheat non-stick skillet to 200 F.
On a cutting board mince the garlic and keep to the side. With a grater, shave the zucchini and keep to the side as well. Chop up the basil fine. In a blender, blend egg whites for about 5 seconds. Add Dijon mustard and blend again for 5 seconds.
In the frying pan, remove chicken from the casing by slitting one end and squeezing the meat out from one end. Add the olive oil to cook. After 5 minutes, add the garlic and cook together with the meat. At any time, add the zucchini. Make sure to mix everything together, so that the different flavors come together. After mixing, add the eggs and sprinkle with basil and salt. Cover with a lid and cook until the frittata has no more liquid on top.
Serves 2
Tomato Basil Omelet:
Ingredients
2 tbsp of diced canned tomatoes
2 tbsp of juice from can
1/2 cup fresh basil leaves
1 clove of garlic
1 tbsp of fresh rosemary
2 tbsp of olive oil
5 egg whites plus 1 omega 3 egg
Salt and pepper to taste
Cooking Instructions
Preheat skillet to 250 F.
To begin, mince the garlic and place aside. In the pan place the olive oil, heating up the rosemary for 30 seconds. Add tomatoes, garlic, and basil. Cook altogether for approximately 3 minutes, just until the tomatoes are soft and all the flavors are infused together. Next, in a blender, add the eggs and tomato juice and blend on high for approximately 5 seconds. Then, add to the skillet and allow to cook with a lid on, until top is fully cooked. Add salt and pepper to taste and serve warm when finished.
Serves 2
Smoked Chipotle Cheese Omelet:
Ingredients
5 egg whites and one omega 3 egg
1/2 cup of green peppers
1/2 cup of white onions
2 tbsp chopped parsley
2 tsp of Smoked Chipotle Tabasco sauce
1/2 clove of garlic
1 tsp olive oil
2 tbsp low fat cheddar cheese
2 tbsp of cottage cheese
1 tsp parmesan cheese (optional)
Salt and pepper to taste
Cooking Instructions
Preheat non-stick skillet to 300 F.
On a cutting board, chop the onions, pepper, and the garlic into small sizes. Chop the parsley up fine. Grate the cheddar cheese. Place everything aside.
Next. take the eggs and place them into a blender (this works the same if you do it with a whisk or a fork). To the eggs add the chipotle sauce. Blend together for about 5 seconds.
When the skillet is hot, with the olive oil cook the onions and peppers. Cook until brown and moist. Once brown, add the garlic and cook for a remaining 60 seconds. Then, place in the eggs and cover. Lower the heat to 200 F and let cook covered for about 10 minutes or until all liquid is dried.
When the eggs appear cooked all the way through, on one side of the omelet place all the cheese. Flip the other side over top and cook for a remaining few minutes, just to heat and melt the cheese. Once the cheese has been melted, removed carefully and serve warm.
Serves 2
Stuffed French Toast:
Ingredients
1 thick slice (about the width of 2 pieces) of 12 grain or whole wheat bread, thick enough to slice down the middle, from an un-cut loaf of bread
1 tbsp of raisins
1 tsp cinnamon
1 tbsp raspberries, strawberries, or blueberries for garnish
1/2 cup raw oats
3 egg whites
2 tbsp low fat skim milk
125 grams of ultra low fat cottage cheese
1 1/2 scoops of milk Protein blend
1 tsp of Splenda
Cooking Instructions
Preheat skillet to 300 F.
Take the loaf of bread and cut a large slice, about the width of 2 slices. Set aside.
In a blender, blend the cottage cheese and make it smooth in texture. Now, cottage cheese is relatively thick, so it will require you to stop the blender to feed more cheese through at a time. When finished, remove from the blender and in a separate mixing bowl, add Protein powder and raisins to the cheese. Set aside.
In a separate bowl, mix egg whites with 1 tsp of cinnamon and 2 tbsp of low fat skim milk. Set aside.
Place the oats in a flat plate.
Now, with the bread, slice a portion down the side, creating a pocket to be filled. Fill the bread with the cottage cheese mixture. Take the bread and dip into the egg mixture on both sides. Then, dip both sides into the oats. When ready, fry both sides until golden brown and the cottage cheese appears melted. This should take approximately 3 minutes each side. Serve with a slice of orange.
Serves 1
Chai Blueberry Oatmeal:
Ingredients
1 1/4 cups of water
1 chai tea bag
1/2 cup old fashioned large flake oats
2 tablespoons flax seeds (ground)
1 tablespoon 100% pure honey
1/4 cup low-fat milk
1 scoop vanilla whey Protein (equal to 25 g Protein)
1/4 cup blueberries (fresh or frozen)
Cooking Instructions
Bring 1 1/4 cups of water to a boil in a small pot on high heat. Remove from heat and steep a chai tea bag for 5 minutes. Remove bag and bring back to a boil.
Add the oats. Reduce heat to medium-low and simmer until liquid is absorbed (approximately 7-10 minutes), stirring occasionally.
Remove from heat and stir in flax seeds and honey.
Combine 1/4 cup of milk with whey Protein in a separate bowl. Mix with a fork until Protein is dissolved. For a smoother consistency, pour Protein mixture into a blender or food processor and blend until Protein is dissolved.
Pour Protein mixture and blueberries over oatmeal and serve.
Serves 2
Protein Pancakes:
Dry Ingredients
1/2 cup ground flax seed
1/4 tsp baking powder
1/3 cup dry oats
1/3 cup vanilla Protein powder
1/2 tsp cinnamon
1/4 cup mixed nut meal (pistachio, almond, pecan, cashew ground up in a blender)
Mix dry ingredients together.
Wet Ingredients
2 whole omega 3 eggs
4 oz egg whites
3 tbsp cottage cheese
2 tbsp olive oil
1/3 cup frozen mixed berries
Mix wet ingredients through.
Cooking Instructions
Pour mixture into a personal sized pan and cook (covered) on medium for 4 minutes then flip, cook for another 4 and serve.
Serves 1 or 2
Grilled Tuna Salad:
Ingredients
1 lb of tuna steaks
mixed green salad
6 asparagus spears, trimmed
2 hard boiled omega 3 eggs
1/3 cup of green olive slivers
2 tbsp of olive oil
2 tbsp balsamic vinegar
juice from 1/2/ lemon
Salt and pepper to taste
Instructions
Preheat grill to 350 F. When it has reached the appropriate temperature, grill the tuna for 6 minutes, turning once. At the same time, grill the asparagus, watching them closely not to burn. They need to be turned frequently to avoid this. When both are finished, transfer to a cutting board. For the tuna, slice evenly into thin slices. For the asparagus, cut into even chunks.
In a small pot boil enough water to just cover the eggs. Boil the eggs for approximately 7 minutes. Once finished, pull from the stove and run under some cold water to cool down. When cool to the touch, peel away shell. Let sit.
On two separate plates, divide the mixed greens. Take one egg for each plate and crumble with your hands. Divide the olive and distribute onto each plate as well. Distribute even portions of both tuna, and asparagus, onto the plates. Drizzle with olive oil and vinegar. Salt and pepper to taste.
Serves 2
Chicken Caesar Pita:
Ingredients
1 hand full of romaine lettuce
2 medium sized chicken breasts
1 whole wheat pita
1/2 cucumber
1/2 cup of low fat plain yoghurt
1 tbsp dry mustard
1 garlic clove, crushed and minced really fine
1 tbsp anchovy paste
Dressing
Take the yoghurt, mustard, garlic and anchovy paste and mix well in a small mixing bowl.
Instructions
On a pre-heated grill at 350 F, grill the chicken about 3 minutes per side. When finished transfer to a cutting board and slice evenly, widthwise. Keep off to the side.
On the cutting board slice the cucumber into circular pieces. Together with the shredded romaine lettuce, place the chicken and cucumbers into the pita pocket. Take one tbsp of the dressing and place inside. If you so desire, you can transfer all the ingredients of the pita to a mixing bowl first, then the 1 one tbsp of dressing, and mix up. This way, when you transfer all the ingredients to the pita everything will be coated well.
Serves 1
Balsamic Chicken With Chickpea Puree:
Ingredients For Chicken Preparation
4 medium chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken stock
1 minced clove of garlic
Ingredients For Chickpea Puree
3 cups of canned chickpeas
1 chicken bouillon cube
1 clove of garlic
2 tbsp fresh thyme
Salt to taste
Instructions
In a deep enough dish, place the chicken and the chicken stock, balsamic vinegar and garlic. Allow too marinate 10 minutes on each side, uncovered and out of the fridge. You can even poke the surface of the chicken to allow the marinade to seep through.
Boil water in a small pot filled halfway, or enough to cover the chickpeas and place the chickpeas in with the chicken cube. Boil for about 5-7 minutes, simply to soften the peas. When ready, transfer the peas into a blender with the garlic and thyme and blend together, using a tbsp at a time of the boiled water to create a more watery consistency. The result should be a puree a little more fluid, not pasty.
In a non-stick pan, appropriate for the oven, place the chicken breasts inside. Broil the chicken at 400 F for about 12-15 min, or until the chicken is tender with a fork. You can pull the chicken out and inspect the inside for any pink flesh remaining, and if there is none then the chicken is ready. For the last few minutes of cooking time, pull out the pan and add the marinade sauce to broil in the oven with the chicken, until it becomes thickened.
When all finished, place a little bit of the puree on the plate, topped with the chicken and marinade. Sprinkle fresh parsley if desired.
Serves 2
Dr. John's Chili:
Ingredients
4 lbs extra lean ground beef (96%)
4 cans kidney beans (15.5 oz per can), drained and rinsed
2 large onions, chopped
2 large tomatoes, chopped
1 lb carrots, peeled and sliced
4 bell peppers - 1 green, 1 red, 1 yellow, 1 orange, cut into 1/2-inch squares
6 cloves garlic, chopped
Two 46-fl oz bottles V8 vegetable juice, spicy hot
1/2 cup cashew meal
Spices: 4 tbsp chili powder, 1 tsp cumin, 2 tsp paprika, 1 tsp celery seed, 1 tsp fresh ground pepper (for a quicker version, you can use 3 packages chili seasonings mix, but it won't quite be the same!)
Instructions
In a large skillet, brown the ground beef, one pound at a time, over high heat together with the garlic and onions. If your skillet is large enough (i.e., a wok), you can brown the beef all at once to save time. On the last batch, add the spices after the beef is browned and continue frying for another couple of minutes. Add the browned beef to a very large pot with a lid, and then add the beans, tomatoes, carrots, peppers, and V8 juice. Bring to a boil and then reduce heat to simmer.
To make the cashew meal, process 1/2 cup cashews in a blender in short bursts, until a grainy meal is formed. Do not process for too long or you will have cashew butter. Stir-in the cashew meal, cover, and simmer for an additional 30 minutes.
Serves an army!
Greek Burger:
Ingredients
1 lb extra lean (96%) ground beef
1/2 cup feta cheese, crumbled
1/2 cup olive slivers
3 cloves garlic, chopped
Salt & pepper, to taste
Instructions
In a large bowl, combine all of the ingredients. Form two large patties with the mixture, and then cook them on a grill or in a large skillet on medium heat for 5-8 minutes on each side. Some good options for side dishes include the Mediterranean salad, grilled peppers and tomatoes, or mashed garlic cauliflower (all presented in Gourmet Nutrition).
Serves 3
Spicy Turkey Saag:
Ingredients
4 extra lean mild turkey sausages
1.5 cups onions
1/4 cup garlic
2 tbsp olive oil
1 cup green peppers
1 medium tomato
3 cups spinach
Sea salt
Onion powder
Garlic powder
1 tbsp curry powder
1 tsp crushed red pepper
4 tbsp plain yogurt
Instructions
Preheat oven to 300 degrees.
Cut sausages in 1/2 lengthwise. Spray a pan with cooling spray and place sausages (inside down) on pan and cook on med-high heat, flipping regularly until both sides are done.
While sausages are cooking, saut�'© onions and garlic in a separate pan. When onion and garlic is browned, lower heat and add 1 cup of green peppers and 1 medium sized tomato.
In a food processor or blender, blend up 3 cups of spinach until it's chopped finely.
Once veggie sauté begins to get pasty, add spinach to the pan. Next, wash out the blender or food processor with a small amt of water (1/4 cup) and pour that water and the remaining spinach into the pan. As the water boils off and just a little water is left, add a pinch of sea salt, onion powder, and garlic powder. Also add 1tbsp of curry powder (mild) and 1 teaspoon of crushed red pepper.
Once the water is boiled down completely, turn the heat off and add 3-4 tbsp of plain yogurt. Mix thoroughly with a wooden spoon so the yogurt and veggies completely mix together. Cut turkey sausage up into small pieces and add to saag, mixing thoroughly.
Serves 2
Turkey Sausage With Apricot Salsa & Veggies:
Ingredients
4 turkey sausages
10 slices of eggplant
10 slices of zucchini
Ingredients For Marinade
2 tbsp olive oil
2 tbsp vinegar
1/2 tsp basil
1/2 tsp parsley
Pinch salt
Pinch pepper
Ingredients For Salsa
1 cup apricots
1 cup red pepper
1/2 cup green onions
1 lime
1/2 tsp cinnamon
1 tbsp parsley
1 tbsp ginger
Instructions
Preheat BBQ grill.
Place turkey sausage onto grill and flip regularly until cooked through. While sausage is cooking, mix olive oil, vinegar, basil, parsley, salt, and pepper together. Next, brush both sides of the eggplant and zucchini with marinade and then place veggies onto a piece of aluminum foil. Place this onto the grill.
While meat and veggies are grilling, mix 1 cup apricots, 1 cup red pepper, 1/2 cup green onions, juice from 1 lime, 1/2 tsp cinnamon, 1 tbsp parsley, and 1 tbsp ginger.
Serve sausage with salsa on top and veggies on the side.
Serves 2
Turkey Kebabs With Spicy Beans:
Ingredients For Turkey Kebabs
1 lb. ground turkey, 7% fat
2 whole eggs
2 tablespoons olive oil
3/4 teaspoon ground celery seed
1/2 teaspoon tumeric
1/2 teaspoon ground cumin
1/2 teaspoon coriander
Couple dashes ground red chili
1 teaspoon black pepper
1 teaspoon salt
1" cube fresh ginger, finely chopped
4 cloves garlic, finely chopped
Ingredients For Spicy Beans
1 lb fresh green beans, cut into 1" links
4 teaspoons black mustard seeds
1/2 teaspoon red pepper
4 cloves garlic, finely chopped
1 teaspoon salt
3 tablespoons olive oil
Instructions For Turkey Kebabs
Mix ingredients together in a big bowl, then form into 2" balls and put on a baking sheet. Sprinkle top of meatballs with black mustard seeds, then bake at 400-degrees for 15-20 minutes.
Instructions for Spicy Beans
Boil the beans in a big pot for 5 minutes, then drain and rinse in cold water. Spray a nonstick pan with cooking spray and add garlic and mustard seeds. Fry until seeds start popping, and then add the beans.
Stir-fry for 10 minutes or so, remove from heat, then stir-in the olive oil and the rest of the spices.
Serves 3
Curry Chicken:
Ingredients
12 oz. grilled chicken breast, sliced
1 green bell pepper, sliced
6 scallions, chopped
6 white mushrooms, sliced (replace with shitake if you've got them)
2 cups chicken broth, from bouillon
4 tablespoons natural peanut butter
2 cloves garlic, finely chopped
1-inch cube of ginger, finely chopped
Spices, below
Instructions
Stir-fry the garlic and ginger in a nonstick pan with cooking spray for a couple of minutes, add the veggies and continue stirring for a few more minutes, then add the chicken and broth.
Bring to a boil, then stir-in a dash of tumeric (not too much), a teaspoon of ground celery seed, as much chili powder as you dare, a teaspoon of coriander, a dash of cumin, and salt to taste.
Stir-in the peanut butter slowly, then serve it up.
Serves 2
Coconut Chicken:
Ingredients
1.5 lb raw chicken breasts (about 2 large breasts)
2/3 cup shredded coconut
Broccoli, 1 large stalk (about 3 cups chopped)
3 cloves garlic, chopped
2 tbsp butter, coconut oil, or Smart Balance butter spread
2 tsp olive oil
2 tbsp lemon juice
Salt and pepper, to taste
Instructions
Combine the coconut, garlic, and butter in a bowl and microwave just until the butter has softened. Stir the mixture thoroughly, and then spread evenly onto the top side of the chicken breasts.
Place the coconut-topped chicken on a baking sheet coated with olive oil cooking spray, and bake at 400 degrees for 20 minutes, broiling for the last 10 minutes.
While the chicken is roasting, steam the broccoli in a large covered pot with 1 inch of boiling water in the bottom. Steam the broccoli in this manner for 8-10 minutes, then separate onto two plates, drizzling with olive oil, lemon juice, salt and pepper. Serve with the roasted chicken breasts.
Serves 3
Chocolate Cheesecake:
Ingredients
250g fat free cottage cheese
1/2 cup low fat chocolate milk
4 scoops of low carb chocolate Protein powder
5 heaping tablespoons of organic peanut butter
Cooking Instructions
Preheat oven to 350 degrees.
In a blender, combine 250g cottage cheese and 1/2 cup low fat chocolate milk and blend until creamy and smooth. Remove from the blender and place into a mixing bowl. Next, add 4 scoops of Protein powder and mix thoroughly. Finally, add in the 5 tbsp organic peanut butter, one scoop at a time, blending until smooth.
In a small 4-inch ramekin, pour the mixture. Fill 1/2 of another deep oven pan with hot water and place the ramekin inside of the oven pan so that the water comes approximately 1/2 way up the outside of the ramekin containing the chocolate mixture. Place the whole thing into the oven and bake for 40-60 minutes.
The dessert will be finished when it is slightly firm to the touch. When finished, pull from the oven and allow to cool for several hours. When cool to the touch, place in the fridge and cool over night. Serve cold or at room temperature.
Serves: 4
Chocolate Bites:"
Ingredients
2/3 cups of roasted hazelnuts
4 omega 3 eggs
3/4 cup of Splenda
1 tsp of espresso powder
5 scoops of chocolate Protein powder
2/3 cup of pecan meal
2/3 cup of crushed walnuts
2/3 cup unsalted peanuts
Cooking Instructions
Preheat oven to 350 degrees.
On a baking sheet, spread 2/3 cup of hazelnuts and roast them in the oven for about 6 to 8 minutes. When finished, pull out of the oven and place onto a towel. Put 8 of the hazelnuts aside for later. Next, use the towel to rub the skin off all but the 8 hazelnuts you put aside.
With an electric mixer, mix together 4 omega-3 eggs, 3/4 cup Splenda, and 1 tsp of espresso. Next, add 5 scoops of Protein powder, one scoop at a time, mixing thoroughly. Finally, add the deskinned hazelnuts (leaving the 8 full hazelnuts aside), 2/3 cup of pecan meal, and 2/3 cup crushed walnuts and mix well. The mixture should become thick and dough like.
With wet hands, form 8 small balls. Next, take one hazelnut and place into the center of the ball, re-rolling it to cover it up. Place these onto a baking sheet lined with parchment paper. Place the sheet into the oven for 10 minutes. When complete, pull from the oven and allow to cool. These can be eaten warm or cool from the fridge. *Keep stored in an air tight container in the fridge.
Serves: 8
Mixed Nut Cookies:
Ingredients
3 tsp Olivina (non-hydrogenated olive oil margarine)
1 cup of Splenda
1 omega 3 egg
1 1/2 tsp of ground cinnamon
2/3 cups Pecans
2/3 cup peanuts
2/3 cup crushed walnuts
3 scoops of vanilla or chocolate Protein powder
Cooking Instructions
Preheat oven to 375 degrees.
In a mixing bowl add 3 tsp of Olivina, 1 cup Splenda, 1 omega 3 egg, and 1 1/2 tsp ground cinnamon and mix.
Next, add 2/3 cup pecans, 2/3 cup peanuts, 2/3 cup crushed walnuts to the bowl. Finally, add 3 scoops of Protein powder and mix well.
On a baking sheet lined with parchment paper, scoop out 6 equal portions of the nut mixture, separating them about 2 inches apart from one another. Take a fork and gently press down on them, flattening the mixture into cookies.
Place into the oven for 6 minutes, or until you see the Olivina bubbling from the cookies. When finished, pull from the oven and allow to cool on a wire rack, or on a plate. Serve warm or cool.
Serves: 8
Berry Blast Super Shake:
Ingredients
1 cup iced green tea
1 scoop vanilla flavored milk Protein blend
1 serving of greens product
3 tbsp plain yogurt
3 tbsp whole grain oatmeal (dry)
1 cup frozen mixed berries
Instructions
Add green tea, Protein, greens, yogurt, and oats to a blender and blend on high for 1 minute. Next, add berries to the blender and blend again for 1 minute.
Makes 1 Super Shake
Apricot Yogurt Shake:
Ingredients
1 cup nonfat plain yogurt
1 scoop vanilla flavored milk Protein blend
1 serving greens product
10 dried apricot halves
1 tbsp ground flax seeds
1 cup ice
Instructions
Combine everything in blender and process until smooth and creamy
Makes 1 Super Shake
Chocolate Mint Shake:
Ingredients
1/2 cup water
1 scoop chocolate flavored milk Protein blend
1/3 cup cottage cheese
1 1/2 tsp cocoa
2-3 drops mint extract
5 ice cubes
1 serving greens product**
25g pecans
Instructions
Combine all ingredients except pecans in blender and process for one minute. Add pecans and blend until chopped. Makes 1 Super Shake.
Almond Coconut Bars:
Ingredients
1/2 cup flax seed meal
5 tablespoons lowfat cream cheese
1/2 cup sliced almonds (blanched and raw)
5 scoops chocolate whey Protein powder
1/2 cup granulated Splenda
1/4 cup water
1/2 tablespoon oil
1 teaspoon coconut extract
2 teaspoons almond extract
Instructions
Microwave the cream cheese just until it's soft enough to mix.
Combine all dry ingredients in bowl, and then mix in the rest, until it becomes a big glob. Resist the temptation to add more water; just keep stirring and it will mix.
Press into 8x8 brownie pan, sprayed with pam. Chill and cut into 5 pieces. Put each piece in plastic wrap and store in fridge or freezer.
Vanilla Meringue Trail Mix Bars:
Trail Mix Ingredients
1 cup dried cranberries
1.5 cups raw cashews
1.5 cups raw almonds
Trail Mix Instructions Mix ingredients above
Bar Ingredients
4 cups Trail Mix
2 cups vanilla flavored milk Protein blend
1 cup egg whites
1 tsp vanilla extract
Bar Instructions
Preheat oven to 350-degrees F. In a large bowl, stir together the egg whites, Protein powder, and vanilla extract, until you have a thick caramel-like substance. For safety and convenience, we prefer to use the pre-packaged pasteurized egg whites. Slowly stir-in the trail mix, mixing thoroughly.
Press the mixture into a 9X9-inch nonstick cooking pan coated with cooking spray, spreading evenly until the entire mixture is about 1-inch thick.
Bake at 350-degrees F for 10 minutes, being sure not to overcook. Cut into bars of desired shape and store in the fridge in plastic wrap or aluminum foil.
Makes 10 bars
Apple Cinnamon Protein Bar:
Ingredients
2 egg whites
1/2 cup unsweetened apple sauce
6 scoops vanilla whey Protein
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup oats
2 cups nut meal (ground mixed nuts in blender)
1/2 cup apple (cubed)
Olive oil cooking spray
Instructions
Preheat the oven to 350 degrees F.
Mix the egg whites with the apple sauce and beat for a minute.
Mix the Protein, cinnamon, salt, oats and nut meal. Slowly stir the egg white/apple sauce mixture into the dry ingredients until totally incorporated and then stir the apple pieces in.
Lightly coat a 9 by 9 baking pan with spray and transfer the mixture into the pan.
Bake for 10-15 minutes until a toothpick inserted in the centre comes out clean.
Cool, portion and store in the fridge or freezer individually wrapped.
Makes 6 bars
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