Nutrition: Paleo Pancakes

Recipe Whole Ripe Banana 1/2 Cup Egg Whites *** Could be whole eggs too. 1-2 Tsp Cinnamon *** I use "Pumpkin Pie Spice". Optional: Add blueberries, chia/flax seeds, or whatever you want.

Directions Cut up banana and place into a medium bowl. Add the egg whites to the bowl. Add in the cinnamon/spice. Mash the banana and mix the entire contents of the bowl very well *** Ratio of banana to egg whites is variable. *** You could optionally use a blender instead too. Heat up a pan (w/ nonstick or oil is needed) and cook the mixture like a pancake about 1/4 cup at a time. Let one side cook until the edges are dry and then flip. Depending on the ratio of egg whites to banana used, the pancakes may be thinner than traditional ones. Enjoy!

Review I love these pancakes. They are fast to make and totally guilt-free. A fast way to get in your protein and also a good amount of potassium. It's also vegetarian friendly, low-carb and gluten-free. Try making some for your friends and loved ones to see if they can even tell the difference. Tips: *** If adding in additional fruit (or any other soft substance), you will probably need to balance it out w/ additional banana slices to maintain a thick consistency in your "batter". *** Try some finely chopped greens!

Stuffed Bell Peppers #2

What You Will Need:


4-6 Bell Peppers
*1 lb of Ground sirloin
1 cup of Golden Raisin
15 oz can of tomato sauce
1/2 cup of sliced stuffed green olives
2 chopped garlic cloves
2 teaspoons cinnamon 
4 teaspoons ground cumin
2 cups pre cooked brown rice
Salt to taste

*substitute sirloin for some vegetarian ground soy meat and this dish will become vegetarian 
Make It: 


Turn oven to 400

Cut the tops off the peppers and remove the seeds and membranes. Put them in a baking pan.
Cook meat, garlic, cinnamon, and cumin until meat is slightly pink. Add raisins and tomato sauce until meat is done to your preference. Remove from heat. Mix in rice and olives. Salt to taste. Stuff the peppers with the meat mixture and bake for about 15 minutes.

Have your items out ready

Cooking the meat

Rice and olives mixed in to mixture

Peppers are stuffed and ready for the oven

Feel free to play around with the ingredients and make it your own

Submitted by Miles

Nutrition: Black Bean Pancakes

Recipe 1-2 scoop of vanilla/chocolate protein powder * 1/3 cup of drained, unsalted black beans ** 1/4 teaspoon of baking powder 1 tablespoon of dark cocoa powder 1 egg white 1/3 cup of Unsweetened Almond Milk ***

Substitution Items * I suggest sticking with vanilla/chocolate protein because flavors like "Tropical Punch" taste weird in a pancake. ** If you don't like beans, replace with Whole Wheat Flour *** You can use soy/dairy milk if you wish

Directions Add 1-2 scoops of Vanilla or Chocolate Protein Powder to a mixing bowl. *** I use Optimum Nutrition Gold Standard Whey - Extreme Milk Chocolate flavor. Add 1/4 teaspoon of baking powder Add a tablespoon of dark cocoa powder Add 1/3 cup of drained, unsalted black beans Add 1 egg white Add a 1/3 cup of Unsweetened Almond Milk ***Optional: Unsweetened coconut flakes ***Optional: A couple pinches of Stevia ***Optional: Ground psyllium powder for extra fiber Blend all ingredients well Heat a pan coated in olive oil or non-stick spray Cook pancakes using your normal method Makes about 3 large, thin pancakes Enjoy.

Review Black beans are high in fiber, protein, vitamin B6 and antioxidants. When eaten with brown rice, its a complete protein and extremely useful for vegetarians. The pancakes hold together well and taste like normal flour pancakes. If you like your pancakes sweet be sure to add Stevia. You can also alternately play with your black bean to flour ratio.

Nutrition: Veggie Quiche

Recipe 2 Pre-Made Pie Crust 1 cup chopped Faux Chicken * 1/2 head of broccoli (chopped) 2 handfuls of spinach 1 handful of green onions (chopped) 2 carrot (grated) 2 tbsp minced garlic About 9 eggs 1 cup Soy Cheese ** 1 cup Goat Cheese *** Optional: 1/2 cup non-dairy milk (soy, almond, etc) Optional: 1 tbsp Flour

Substitution Items * Can substitute in cooked firm tofu or even real meat (ground beef/turkey, cubed/shredded chicken, etc.) We use stuff like this ** Can use real cheese here but we use this. *** Can leave this out but the quiche seems to hold together better leaving it in

Directions Look at the pie-crust instructions and pre-heat oven to that temperature. Pre-cook crust for 12 minutes. Cook your faux meat, tofu or real meat until its done. Chop/cube it into smaller pieces. *** Can season to your liking with Mrs Dash, Creole seasoning, salt, etc. We just sautee with garlic & little Mrs Dash. Heat a large skillet with some olive oil. Add the green onions and garlic. Cook for a few minutes. Now add your chopped broccoli and grated carrots. Cook for about 5 minutes until the veggies go a little soft. Stir often. During the last minute of cooking, stir in some spinach. Continue cooking until the spinach wilts. Remove the skillet from heat. Add in your chopped faux meat, soy cheese and goat cheese. Stir the mixture. Scoop spoonfuls of the mixture into your pie crusts until they are full (you may have leftover, just eat it). Crack open your eggs into a bowl and whisk. *** Can season to your liking with Mrs Dash, Creole seasoning, salt, etc. We leave it plain though. Slowly pour the eggs into each pie crust until the mixture within the crust is saturated with eggs (careful not to spill). Bake at about 400 degrees for 30-40 minutes or until you see the quiche is set. Once finished, set the quiche out for about 5 mintues to cool before diving in. Enjoy.

Review The recipe is very simple and tastes great. It also requires very little prep time and can be done in a hurry if you have pre-cut veggies. It reheats well but is also good as cold leftovers. Since it has a pie crust, you can eat a slice on-the-go with no utensils (watch out for crumbs though).

Submitted By Pebbles

Vegetables with Yogurt Cumin Sauce

What You Will Need:

1 Cup plain Greek Yogurt
1 Tablespoon Tahini
2 Tablespoons Lime or Lemon juice
¾ Teaspoon ground Cumin
1 Garlic clove, minced
Salt(to taste)
Pepper(to taste)
6 Zucchini, cut lengthwise
6 Squash, cut lengthwise
3-4 Tablespoons Olive Oil
¼ Cup chopped Parsley

`you can use the grill, broiler, or stove top. For this dish I used the stove top.


Make It:

Mix together yogurt, Tahini, lemon juice, cumin, and garlic, pinch of salt, 1-2 tablespoons of olive oil in a small bowl.

Heat broiler, grill, or stove top. Brush the vegetable with olive oil and season with salt and pepper. Cook until browned or if using stove top, cook until tender. Turning a few times.

Place vegetables on a platter, sprinkle with chopped parsley. Serve with sauce.  

Items needed

Vegetables

Sliced Vegetables

Vegetables with Yogurt Cumin Sauce ready to be Enjoyed!!

Submitted by Panda

Spice Rubbed Salmon

What you will need:

A couple pieces of Salmon

1 1/2 Tablespoons Chili Powder

1/2 Teaspoon Dried Oregano

1/4 Teaspoon Salt 

*This recipe can be in a pan on the stove top, I like it in the oven. It taste delicious both ways.

**Sometimes I make some brown rice for a side. This day I used vegetables(corn & broccoli)

***I like to cut the skin of my Salmon

Make It:

Combine the spices in a bowl. Pat the spices on the Salmon.

If using the stove top, heat some olive oil in a large pan and cook on medium heat until desired doneness.

If using oven, place Salmon on oven safe pan lined with non stick foil or foil with non stick spray. Place Salmon in oven and leave in for desired doneness. 

Serve and Enjoy 

Prepped Salmon

Spices Mixed

Salmon Ready for the Oven

Spice Rubbed Salmon on a bed of veggies ready to be Enjoyed!!

Feel free to play around with the ingredients and make it your own

Submitted by Miles

Quick Powah Shake

Ingredients:

1 1/2 cups of Orange Juice
**2 cups Frozen Fruit(papaya, mango, & strawberries)
Handful of Spinach


*The orange juice can be substituted with water (using water may require some sweetener)
**The frozen fruit can be substituted with fresh fruit or your favorite fruit

Ready to be blended

Shake came out a little thick, but it was awesome!!

*If you find a mix of fruits that work, we would like you to send them to us so we can try. 

Submitted by Pacer

Protein Coffee Supreme

I drink this every morning for breakfast


1-2 Scoops of protein powder
1 Spoonful of instant coffee

1 Cup of Unsweetened Almond Milk

1 Cup of Cold Water

Ice

You can substitute the almond milk with fat free milk

Also, I like to add a banana and sometimes some frozen strawberries to change up the flavor. I use muscle milk light.

Enjoy

Submitted by Miles

Kale Shake

Nutrition: Kale Salad

Recipe A bunch of Kale *** Or any greens of your choice, the darker the better (i.e. mustard greens, spinach, bok choy, etc) Apple Juice *** Also can use any 100% juice of your choice Almond Milk (unsweetened, plain) *** This can be left out or replaced w/ any non-dairy milk of your choice (i.e. soy, rice, coconut, coconut water, etc) Fruit *** I use honeydew, cantaloupe or mango chunks A good blender Optional: Add honey or peeled ginger Optional: Add Ground flaxseed, protein, etc

Directions Grab a stalk of Kale. While washing it, pull the leaves of the stem. Drop into the blender. *** These directions are based on a 7-8 cup blender. Repeat previous step until the blender is about full. Do not press the kale down, let it sit loosely. Drop in 3-4 large chunks of the fruit of your choice. *** About 1/2 to 1 full cup of your fav fruit. Place about 1 cup of Apple Juice into the blender. *** Double this and skip step# 5 if you choose to not use any type of non-dairy milk. Place about 1 cup of Almond Milk into the blender. Cover blender top & start blending slowly. Gradually increase speed every 5-10 seconds until you are using your highest, most powerful setting. We want to completely break down the kale into a smooth mixture. *** If your mixture is still grainy on its highest setting, you need a better blender. Pop open the blender & pour. Enjoy!

Review This is a great way to get your greens, especially if you're not big into vegetables in general. You can tweak the balance of the recipe to make the shake as sweet as you need it. Dark greens are good for your immune system, they contain anti-oxidant & anti-inflammatory properties and lots of other good stuff. Optional ingredients can allow you to get your protein or omega-3s into this shake as well. My blender is good but not strong enough to totally blend my leafy greens into a smooth mix but I don't mind a bit of grit. It's kind of like the difference between no pulp & some pulp orange juice. I like pear juice & almond milk but others usually do not use milk & go with straight juice. Tips: *** If you have animals, they may like the stems if you don't want to waste them. *** If you make a large amount, you may want to do a small blend upon refill as the shake will settle a bit. *** The shake may have a semi-strong vegetable smell when you crack open the blender but generally the drink itself in a glass smells good.

Submitted by Bars

Vegetarian Tortilla Soup

What you will need:

I was challenged by a friend of mine who is vegetarian to come up with a soup, here it is......

Vegetable Oil

Package of frozen "Stir Fry" vegetable mix(I wanted to find something quick and easy first)

Minced Garlic

3 Tablespoons Cumin

28oz can of Crushed Tomatoes

4 small cans of Chopped Green Chiles

64oz of Vegetable Broth

Salt to taste

Pepper to taste

1 can of Corn

Tortilla Chips(optional)

Shredded Cheddar Cheese(optional)

Avocado(optional)

I like a lot of veggies so I added an extra package of the frozen vegetables and 4 cans total of corn

Make It:

In a large pot, stir in the frozen vegetables, cumin, and garlic into the hot oil until the vegetables are tender. Mix in the chopped chiles and tomatoes. Pour in broth, corn, salt, and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes. 

Serve and Enjoy

My Vegetables

All items mixed in

Simmering

Vegetarian Tortilla Soup ready to be Enjoyed

Feel free to play around with the ingredients and make it your ownSubmitted by Miles

Easy Lettuce Wraps

What you will need:

~These are going to be the easiest Lettuce Wraps you'll make

*Meatless Ground Crumbles

Asian Toasted Sesame Dressing to taste (I used the light version)

Minced Garlic

Shredded Cabbage (to make it even easier I got the pre shredded bag)

Sliced Green Onions

Lettuce Leaves (the bigger the better, I use Boston Lettuce)

*you can substitute ground beef for the meatless ground crumbles

Make It:

Cook the ground crumbles, dressing, and garlic for about 5 minutes, stir occasionally.

Add cabbage and onions and cook until cabbage has wilted

Spoon onto your lettuce leaves. YES it's that easy

Cooking ground crumbles

Chopped green onions (I like to use the entire thing)

Mixed in the cabbage and onions

Easy Lettuce Wraps ready to be Enjoyed

Feel free to play around with the ingredients and make it your own

Submitted by Miles