Overnight Protein Porridge

Overnight Protein Porridge

We just wrapped up our Live 10 Day Health Challenge winter launch and WOW what a success! We had great feedback and people participating from all over the world. You can click here to see a few testimonials. While we’re busy putting the finishing touches on the SPRING menu, I wanted to share one of my favorite easy breakfast recipes. Mornings can be hectic and sometimes we only have enough time to grab n’ go on our way out the door, am I right? This easy Overnight Protein Porridge recipe, adapted from Claudine at Cooking with Claudine, taste like an oatmeal raisin cookie but is actually good for you. At the 10 Day Health Challenge, Quick breakfasts are what we’re good at. Just ask our past Challengers: “OMG the Instant Mason Jar Oats are sooooooo good, I’m hooked!” (that’s a real quote by the way). This recipe also checks all the healthy breakfast boxes: •    Fast & easy •    Full of nutrients and healthy fats •    Gluten-free, dairy-free, & sugar-free •    Whole food ingredients •    Complete plant-based protein •    Delicious •    Inexpensive Plus, you can prepare a weeks worth of Overnight Protein Porridge in individual jars so all you have to do is pour in your milk of choice the night before. Mine’s already sitting in the fridge, ready for tomorrow morning.   Ingredients: 2 Tbs. whole oats 2 Tbs. chia seeds 2 Tbs. hemp hearts 1 Tbs. raw buckwheat groats 1 Tbs. raisins or currants 1 tsp. ground cinnamon 1-2 Tbs. protein powder like this one or this one 1/2 cup non-dairy milk of your choice 1/2...
Za’atar Toasted Almonds and Maple Cashew Dates

Za’atar Toasted Almonds and Maple Cashew Dates

Za’atar Toasted Almonds My clients from Pilates ProWorks are so hard core. This weekend I taught a special hour and a half Holiday Boot Camp and I ended up kicking my own ass too (ladies, anyone’s hamstrings as sore as mine?). Because of their awesomeness, I wanted to share a few nutrient-dense, high-protein snacks- AND we all needed a calorie replacement after our workout. By the way, both of these recipes make great hostess gifts or as an addition to a holiday gift basket: unique, tasty, and healthy bite-size treats. What’s za’atar?  It’s an interesting Middle Eastern herb blend that commonly contains oregano, thyme, sumac, salt, and sesame seeds. You can make your own mixture with a mortar and pestle, but I got a small box from Whole Foods and I’m sure you could find it from other grocery stores. I’m clean out, however, because I’ve used it in chicken marinade, sprinkled it atop roasted squash and homemade popcorn, and added it to a Greek yogurt dip. Ingredients: 3 cups raw almonds 1 egg white 2 tsp. za’atar seasoning 2 tsp. sea salt Zest of 1/2 lemon 1 Tbs. olive oil Directions: 1) Preheat oven to 350 2) Whip egg white until it becomes frothy, then add za’atar and sea salt. Add the almonds and combine thoroughly. 3) Spread almonds evenly on a baking sheet covered in parchment paper. Bake for about 15 minutes, then remove from heat, add olive oil, stir, and bake for 5 more minutes (or until they are fragrant and toasted). 4) Remove from oven and immediately zest lemon over hot almonds. Stir and let cool.  Maple Cashew...
Roasted Squash Salad and Kale Pesto

Roasted Squash Salad and Kale Pesto

Roasted Butternut Squash and Apple Salad with Maple Dijon Vinaigrette I hope you had a wonderful Thanksgiving surrounded by loved ones and laughter! Here’s an easy winter-inspired salad recipe if you’re already thinking about what to make for the next holiday. Ingredients: 1 large butternut squash 2 apples 1 cup extra virgin olive oil 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup maple syrup 1/4 cup apple cider vinegar 3 Tbs. fresh squeezed lemon juice 3 Tbs. grainy Dijon mustard Sea salt Fresh black pepper 8-10 cups of mixed salad greens and spinach 2-3 cups radicchio, chopped 1 cup hazelnuts, toasted 1/2 cup dried cranberries Directions: 1) Preheat oven to 400 2) Roast the squash and apples: Peel and cube the butternut squash. Cube the apple. Combine everything in a bowl and mix with 1/4 cup each of olive oil and maple syrup, 1 tsp. of cinnamon, 1/2 tsp. nutmeg, and a sprinkle of salt and pepper. Spread in a single layer on baking sheets and bake for 20-25 minutes, or until squash is tender. Finish off with 3 minutes under the broiler to brown. Once finished, remove from heat and let cool. Turn the oven temperature to 375. 3) Make the dressing: Combine 3/4 cup olive oil, 1/4 cup maple syrup and the cider vinegar, lemon juice, Dijon mustard, and fresh pepper in a container with a lid. Shake vigorously. This is much more than you’ll need for the salad, but the dressing lasts sealed in the fridge for up to two weeks. 4) Toast the hazelnuts: Spread on a baking sheet and bake for around 8 minutes,...
Gluten-Free Pumpkin Apple Bites & Sweet Potato Pancakes

Gluten-Free Pumpkin Apple Bites & Sweet Potato Pancakes

Gluten-Free Pumpkin Apple Bites This recipe, unlike most of the others, took me about four tries to perfect. I bet you can guess how many muffins I ate in the process… not a proud moment. However, since I’m training for the Marin Triathlon on Sunday (!), I’ve been a bottomless pit and the other day I really needed something to control the baked carb craving. Plus, Claudine and I are putting together our winter menu for the next 10 Day Health Challenge eBook, so it was a win-win! I tell my clients (both grown-ups and kids) that true health means living in balance, listening to our bodies, and enjoying our food. I love food- all types- and when the cravings or emotional eating threaten to take over, there are ways to deal with it that won’t ruin your appetite, digestion or waistline. This recipe is a great example. I could have gone out and bought frozen yogurt, but instead, I made mini muffins with no refined flour and using a natural sweetener. It did the trick. Bottom line, enjoy yourself, be good to your body, and don’t be afraid to satisfy cravings with the lesser of two- or many- evils. “If you think wellness is expensive then try illness.” Ingredients: (Makes about 12 muffins) 1 cup pumpkin puree 1/4 cup apple sauce 1/4 cup honey 1/4 cup coconut oil (melted) 2 eggs 1 1/2 tsp. vanilla 1 cup almond flour 1 cup oats 2 tsp. cinnamon 1 tsp. pumpkin pie spice 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. sea salt 1 apple, grated or chopped finely...
Yogurt Masala Chicken and Green Salad with Lemony Almonds

Yogurt Masala Chicken and Green Salad with Lemony Almonds

This week I give you two foolproof family dinner recipes that are healthy, easy, and bound to please. How do I know this? Because they were part of the 18grains Cooking Party I threw several weeks ago: the twelve moms that attended were impressed, and so were their families. Yogurt Marinated Masala Chicken A few recipe notes: *You can use chicken breasts or thighs, though I prefer thighs. Due to the yogurt and the ginger in the marinade (both of which have enzymes that help tenderize the meat and break down proteins), even a chicken breast will come out moist with this recipe. But, sometimes chicken breasts just don’t cut it. Thighs are much juicier, tastier, and, well, fattier- but there ain’t nothing wrong with some good quality fat in your diet! Besides, dark meat contains more minerals than white meat, I’m told. *Mmmm spices: Some nutritionists feel heavy spices are too stimulating and should be used sparingly, while others feel that they add flavor and nutrients and help digestion by stimulating saliva production. I say, anything that makes fresh ingredients taste good (and man, this flavor combo will knock your socks off)- use it! *If you don’t have a food processor, finely mince the cilantro, garlic, onion, and ginger and combine with remaining ingredients. Also, you can make extra marinade and freeze it for another quick dinner. Ingredients: 6-8 skinless, bone-in chicken thighs 1 cup plain whole Greek yogurt ½ cup packed cilantro ½ cup chopped onion ¼ cup extra virgin olive oil 2 garlic cloves 2 tsp. fresh lime juice 2 tsp. garam masala ½ tsp. ground...
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