Wake Up Wednesday: Protein Shake Recipe

Good Morning!!

I have been making more of an effort to be active and work out, and fueling your body after the gym is just as important as the actual workout. 30 minutes after your workout is the perfect time to promote muscle growth! I like to make a shake to drink after the gym that is filled with protein from various foods.

Ingredients:

1.5 scoops of protein powder (this can be your choice of brand. I use Trader Darwin’s Vanilla Soy Protein Powder)

soy

1 banana

1 Scoop Peanut Butter

Handful of berries (I use frozen blueberries, raspberries, blackberries and strawberries)

Almond Milk

1/3 cup of 2% Plain greek yogurt

1 Tablespoon coconut oil

Directions:

Add all ingredients besides the almond milk to a small blender. Add enough almond milk to cover the contents of the other ingredients. Blend until desired texture. If the mixture becomes to thick, add more almond milk.

Clearly I could not wait to drink this smoothie!!

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Cheers!

-A

Sunday night & a pizza recipe

There has always been something special and exciting about Sunday nights. For me, it usually involves tidying up the house, doing laundry, and lounging around. It has always given me time to reflect on the past week, and make a mental to-do list for the new week ahead. Lately, my boyfriend and I have started a small tradition to make a nice hearty meal on Sunday nights, then to sit down and enjoy it while watching my personal favorite show…60 Minutes. Yes I realize this sounds like the life of an 80 year old couple, but it is just such a nice relaxing time that we can share together.

So this week, I wanted to whip up some homemade pizza. Since we are still trying to eat healthier, and we are on a budget, I went with Cookie & Kate’s Easy Whole Wheat Pizza Dough recipe. It turned out pretty good, and it was SO easy! The recipe makes enough for 2 small pizzas. My only suggestion would be to hand press the dough out into it’s shape. On my first pizza used my “rolling pin” aka a wine bottle to flatten the dough and it stretched too thin. Since this isn’t a very fluffy dough, it turned out more like a flat-bread. We did one pizza with pesto and mozzarella and the other with brie and this maple cream. We love baked brie with the maple glaze on a cracker, so I knew that we would love it as a dessert type pizza.They were both amazing.

Do you have a go-to Sunday meal? Or a pizza dough recipe you love?

Your’s Truly- M

Recipe: Kick-ass Veggie Chili

Veggie Chili is a staple in my house. I first learned to make it in high-school, shortly after becoming a vegetarian. Since then, I have made a million modifications, and I think I have finally found the perfect balance. This isn’t really a recipe, but more of instructions. Use what ever veggies/spices/beans you like or have on hand, that is what I did here. Ideally, I would have loved to add some fresh jalapeños, carrot and zucchini, but it was Super Bowl Sunday and I didn’t want to brave the grocery store! I usually cook this chili on lazy Saturday or Sundays, because it really takes about 20 mins of prep, then you can just let it sit for a while and it is ready to eat when you are.

Some other great recipes to go off are Annie’s Eat’s vegetarian chili, Yesterday on Tuesday’s vegetarian chili, and if you eat meat, check out What’s Gaby Cooking’s Smoke Chipotle Chicken Chili!

So this is what I used….

Basic Ingredients:

  • Olive oil
  • Onion, red, yellow, or white
  • Peppers, any colors
  • Frozen corn
  • Garlic, I use pre-chopped because no one has time to peel them
  • Spices- Paprika, chili powder, cumin, pepper flakes, and cocoa powder
  • Hot peppers, jalapeños/poblanos or serrano, I use some frozen poblanos that I purred over the summer.
  • A big can of crushed tomatoes
  • A small can of tomato paste
  • A can of diced tomatoes with chilies or plain
  • Beans- I use a can of pinto and a can of black beans, I have used kidney and chickpeas before too

Okay so here is how I do it:

First, wash and chop my peppers and onions…

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Second, I sauté the peppers, onions and garlic in a pan in olive oil until tender…

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Then I add about a teaspoon of each spice into the pan, you can just eyeball it…

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It should look something like this, looks gross I know but I promise it will turn out good!

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Then I add in the tomato paste, canned tomatoes, and hot peppers, and turn the heat on low…

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Then I add my beans to my crock pot, and pour the sautéed mixture over top…

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Let it cook for an hour or two on low, add corn 20 minutes before serving! I sometimes garnish with a dollop of plain greek yogurt (instead of sour cream), some crushed tortilla chips or a squeeze of fresh lime juice. Then enjoy!

Do you have a kick-ass chili recipe too? Or something you love to cook on lazy Sundays?

Yours Truly- M

How to: The-Bomb Ginger Dressing

You know the amazing ginger dressing served over salads at Thai restaurants that seems to make the salad taste SO good?Well, I am the type of person that really enjoys cooking, and as soon as I try something I like, I need to go home and try and copy it. No, my version is not the same, but it is pretty damn close and sooooo good.

Cooking has been something I enjoyed since high school. I always loved learning how to take a few things and make something really awesome. There is nothing I like better than a great farmers market haul and a quiet day cooking. But my process messy and hard to explain. I am not afraid to cook. I am not afraid to mess up, or to do something new. I go with my gut and taste as I go. That being said, I DO NOT FOLLOW RECIPES. I never really have. That is probably why I am not a strong baker..

But anyway, here is how I do my ginger dressing. If you have any questions at all, or variations you like…just leave me a comment and I would be glad to chat!

Ingredients:

1. A nub of fresh ginger probably 3 inches long

2. Carrots, a handful or two of baby carrots will do

3. Oil, use whatever you have. Sesame is the “right” oil but I use olive because I had it

4. Vinegar, use whatever you have. Rice is the “right” vinegar, but I had white and apple cider so I used half and half

5. Onion, I used red, a 1/4 of a small one

6. Garlic, I used 2 spoonfuls of chopped fresh

7. Salt and pepper

Peel your ginger and chop up into smaller chunks, toss into a food processor/blender with carrots, onion and garlic. Look at the texture and add oil and vinegar until it dilutes to a consistency you like. Taste it and add salt and pepper if you want. Give it a taste and pour it into an old jar (hey, it’s green too!)

Pour over some lettuce and veggies and enjoy!!