3 Ingredient Protein Pancakes!
These are so easy to make and absolutely delicious! Enjoy! xo Jen
Ingredients
1banana, mashed
2 eggs, whisked
½ cup Vanilla Isagenix Isalean
Enjoy Life Chocolate Chips (optional – or whatever else you want in the pancakes)
1 tablespoon coconut oil to grease pan
Instructions
Mix together bananas, eggs, and protein powder until well combined.
Place a pan over medium heat. Grease the pan with a bit of oil. Once pan is hot, add a large spoonful of the pancake mixture to the pan, about 3-5 inches wide.
Sprinkle chocolate chips on top of the pancakes.
Once the pancakes begin to bubble, flip them. Cook for about 1 minute each side, depending how hot the pan is.
Regrease the pan, as needed.
Garlic roasted purple potatoes!
These are my new obsession!!! A must try!
Enjoy! xo jen
Garlic Roasted Purple Potatoes
Ingredients
5 to 8 cloves garlic
2 lb. purple sweet potatoes, rinsed but not peeled
1 tbsp. smoked paprika
1 1/2 tsp. Italian seasoning
1 large lemon
Ground black pepper, to taste
Himalayan sea salt to taste
Instructions
Preheat oven to 375 degrees. Mince or press garlic and put in a large bowl. While garlic “rests,” chop sweet potatoes into a medium dice, making sure pieces are similar size for even cooking. Be sure to leave the skin on—it is very thin and is packed with nutrients.
Add Italian seasoning and fresh lemon juice to the bowl with garlic to make a paste. Toss sweet potatoes into the bowl and mix well to ensure all pieces are well-coated. If mixture is too dry, add more lemon juice.
Sprinkle with pepper and roast until tender—check after approximately 35 minutes and then every 10 minutes until ready, Season with additional pepper and a sprinkle of salt, to taste.
Cocoa Protein Cheesecake!
TFS Cocoa Protein Cheesecake
This recipe is courtesy of Jenn Looney at The Fitness Studio in Dudley. She owns the gym that houses the other NV site in Dudley MA!
Totally Fudgy Sensational Power Cheesecake
Ingredients:
1 Cup plus 1 TBSP low fat cottage cheese
1/2 cup low fat organic chocolate milk or chocolate almond milk (no high fructose corn syrup)
4 scoops chocolate protein powder (no artificial flavors/colors/sweeteners)
2 TBSP natural peanut butter (Due to allergy issues, I used almond butter and it worked great. Use what you prefer.)
2 TBSP powdered unsweetened baking cocoa
Preheat oven to 350 degrees F.
In blender mix cottage cheese and chocolate milk until creamy and smooth. Add in protein powder, coco powder, and peanut butter mix well until thoroughly combined and mixture has an even color and there are no lumps. (4 min) Pour mixture into 4 – 6 small ramekins and place ramekins in a 9×13 pan. Fill 9×13 pan with water so that the water comes half way up the outside of the ramekins. Place entire pan in oven and bake about 30 minutes. ( on my first try I baked them too long… found them a little too dry, my second try 30 min made them very creamy.) Remove from oven and cool. When cool cover and refridgerate overnight. Serve cold or at room temperature.
Makes 4-6 servings. (And usually get 6)
*Substitute the chocolate milk for chocolate coconut or almond milk! *
Crush that sweet tooth with Grilled Fruit!
Spring is right around the corner, crush that sweet tooth with delicious grilled fruit!
To make this delicious treat, oil your grill rack with a paper towel dampened with a healthy oil. Then prepare the fruit, cut into chunks and place on a skewer. Grill until the fruit is just lightly marked and warmed through.
Enjoy! xo Jen
Julie’s Salmon Quinoa Patties
Salmon Quinoa Patties
These protein packed salmon quinoa burgers are simple to make, full of flavor and bursting with nutrition. Delicious over a bed of greens or with a side of roasted vegetables (like lemon roasted asparagus!
Double or triple the recipe and freeze for later!
Enjoy! Julie
Ingredients
• 1-1.5 pounds wild caught salmon, cooked
(Could substitute 3 6oz cans of canned salmon, recommend wild caught vs farm raised)
• 4 green onions, chopped (whites and greens)
• 1/4 cup flat leaf parsley leaves, chopped (reserve about 1 tablespoon for garnish if desired)
• Zest of a small lemon
• 2 eggs, beaten
• 1 1/2 cup cooked quinoa, completely cooled
• Kosher salt
• Fresh cracked black pepper
• 2 tablespoons olive oil
Instructions
1. Add salmon, along with the liquid in the can, to a large bowl and flake with fork. Mix in the green onion,parsley, lemon zest, and eggs. using your hands combine. Add cooked quinoa, and salt and pepper to taste.
2. Heat olive oil, in a large nonstick skillet, over medium to medium high heat.
3. Form into salmon mixture into 8 patties. Working in batches fry the patties on one side until golden brown, flip and repeat.
10 Healthy Grab & Go Snacks!
In a perfect world we would all prep our meals and have 5-6 small complete meals daily but… that is not always reality. Other than the recommended protein drinks, shakes and bars, here is a list of some healthy grab & go snacks!
- Nut butter packets – many companies now make single serve nut butter packets
- Celery & Carrots – boring, yes. Nutritious, absolutely
- Nuts
- Frozen Grapes – its something about the crunch…
- Dried plums – keep your jokes to yourself, they are actually delicious and will give you a boost in energy!
- Pouched Fish – now again, not the most glamorous but it does the trick
- Hard Boiled Eggs – once this list is done you may not have any friends. I do not suggest you eat them together haha
- Plain greek yogurt
- Single serve cottage cheese
- Kale Chips – most stores will carry Kale chips now, but make sure you check for added ingredients
Happy Snacking!
xo Jen & Your NV Coaches
Coach Liz’s Rainbow Chicken & Veggies!
Coach Liz’s Rainbow chicken and veggies
Ingredients
2 cups cherry tomatoes
2 orange peppers sliced
2 yellow peppers sliced
1 large head broccoli florets only
1 small red onion cut into wedges
1lb boneless skinless chicken breasts cubed
2 cups cooked brown rice
Directions
Preheat oven 400 degrees
Arrange chicken and veggies on a sheet pan
To make marinade :
1/4 cup extra virgin olive oil
Juices of 2 limes
1/4 cup freshly chopped cilantro
1 tsp pink Himalayan sea salt
Black pepper to taste
(Whisk all marinade ingredients together then pour over chicken and veggies on sheet pan)
Bake about 25min or until chicken is cooked thru –
Place over 1/2 cup brown rice and enjoy!!
Coach Liz Sama
Coach Renee’s Protein Pudding
Coach Renee’s Protein Pudding
This is my go-to snack at night that is delicious and satisfies my sweet tooth!
Ingredients:
1 scoop protein powder (any flavor)
1 tbs powdered peanut butter
1 tbs chia seeds
¼ c unsweetened vanilla almond milk + water to desired texture
Mix all ingredients together and refrigerate for 4 hours or until the chia seeds become “gel” like. *Add water as necessary if pudding becomes too thick*
Add healthy toppings such as fruit, nuts or cool whip or a little something extra!
ENJOY!
-Renee
Southwestern Shepherd Pie with Mashed Cauliflower!
INGREDIENTS
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 small red pepper, chopped
1 tbsp. jalapeno, minced
2 cloves garlic, minced
1 lb. ground turkey
kosher salt
Freshly ground black pepper
1 tbsp. chili powder
1 (14.5 oz.) can fire-roasted diced tomatoes, drained
1/2 c. corn kernels, fresh, frozen, or canned
1 (20 oz.) Mashed Cauliflower (green giant makes one that is prepped)
2 green onions, sliced, greens and whites separated
DIRECTIONS
Preheat oven to 425 degrees F. In a skillet over medium heat, heat olive oil. Cook onion and red pepper until slightly softened, 5 minutes. Add jalapeno and garlic and cook until fragrant, 2 minutes more.
Add ground turkey and sauté until cooked through, 6 to 8 minutes. Season with salt, pepper, and chili powder. Stir in tomatoes and corn and let simmer until liquid is slightly reduced, 5 minutes.
In a large bowl, mix cooked Green Giant Mashed Cauliflower with the white parts of the green onion. Spread cauliflower mash over turkey mixture and smooth top.
Bake until mashed cauliflower begins to turn golden, 20 minutes.
Garnish with darker ends of the green onion.