Elvis Oatmeal Cookies

I call these Elvis Oatmeal Cookies because they have peanut butter and banana in them and he was famous for eating that combination.  "Cookie" is only to describe what they look like, but I eat these for a quick breakfast or post-workout snack.  They are easy to grab and go!

4 smashed ripe bananas
1/2 cup natural peanut butter
1/4 cup honey
1 scoop vanilla whey protein powder
1 cup oatmeal

Mix it all together.  If it's still too wet, add a little more oatmeal until it's the right consistency.  Bake on a greased cookie sheet for 9 minutes at 350 degrees.  They are yummy and can fix that cookie craving that you may be missing if you are not eating baked goods.  No sugar and butter!

Baked Italian-Style Cauliflower

This is a great alternative to spaghetti with marinara.  If you are trying to cut out pasta (like I am), the cauliflower is a good substitute!

1 T. olive oil
1 c. chopped onion
4 garlic cloves, minced
6 oz. lean ground sirloin (I use ground turkey)
1/4 t. salt
1/4 t. crushed red pepper
1/4 t. black pepper
1 1/2 c. marinara sauce
2 oz. kalamata olives, chopped (omit this if you don't like olives)
1 1/2 lb. cauliflower, cut into florets
1 oz. French baguette (1 in. pieces)
1/4 c. grated Romano or parmesan cheese

Heat a large skillet over med-high heat.  Add oil to the pan.  Add onion, saute 4 minutes.  Add garlic, saute 30 seconds.  Stir in beef, sprinkle with salt and peppers and saute 3 minutes or until browned.  Stir in sauce and olives.  Preheat broiler.  Steam the cauliflower for 4 minutes or until crisp tender.  Place cauliflower in broiler-safe baking dish.  Top with sauce mixture.  Turn the bread into crumbs in a food processor.  Combine crumbs and cheese, sprinkle over cauliflower mixture.  Broil for 4 minutes or until browned.

Servings: 4 (2 cups each)  306 calories

* If you don't want to buy a whole baguette to use, you can substitute breadcrumbs that you buy or make yourself.

Chicken and Butternut Squash Quinoa Stew

A friend of mine gave me this recipe and gave it glowing reviews!! Another great way to use quinoa. Mmmmmmmmmmm, soup!!

Chicken and Butternut Squash Quinoa Stew
Printable Version with Picture
Printable Version

*Serves 6

INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
1 1/2 teaspoon dried oregano
4 cloves garlic, finely minced
4 cups low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
1 can (14-oz) petite or regular diced tomatoes
3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)
2/3 cup uncooked quinoa
1/2 teaspoon salt
1/2 teaspoon black pepper
1-2 cups chopped fresh spinach

DIRECTIONS:
In a large 4 quart pot heat the olive oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked, 7-9 minutes. Remove the chicken to a plate.

Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.

Greek layer dip

Print

Greek 5-Layer Dip

I found this on Skinnymom.com and can't wait to try it! I love dip!

Ingredients

• • hummus (recipe below)
• • 2 C diced cucumbers
• • 1 C diced, bottled roasted red peppers
• • 1 C bottled, sliced kalamata olives
• • 3/4 C feta
• • olive oil
• • pepper to taste

Instructions

1. 1. Layer the Hummus 1-2 inches thick in a serving dish. Layer the cucumbers on top followed by the red peppers, then the olives, then the feta.
2. 2. Drizzle the top with olive oil and sprinkle with pepper.
3. 3. Serve with homemade pita chips, sliced and baked yourself at 400 degrees for 7-10 mins.

Notes

Traditional Hummus • 2 15oz cans of chickpeas/garbanzo beans • 1/3 C liquid from one of the cans • 1 1/2-2 T bottled minced garlic • juice from half a lemon • 4 T olive oil • 2 T tahini (sesame seed oil) • 1 teasp salt • pepper to taste

Fruit/ nut granola bars

I love these homemade granola bars! They are so handy to eat for breakfast or after a workout!

3/4 c rolled oats
3/4 c sliced almonds
1/2 c chopped dried apricots
1/3 c dried cherries (or cranberries)
1/4 c golden raisins
1/4 c honey
1/4 c dry milk powder or 1 scoop vanilla whey protein powder
2 T natural peanut butter

Preheat oven to 350. Mix oats and almonds and spread evenly in shallow baking pan. Toast for 8-10 minutes or until light brown.  In a food processor, combine the rest of the ingredients. Pulse to blend together. Add toasted oats and almonds to mixture in the food processor. Cover and pulse until blended and sticky. Spray an 8 x 8 pan with cooking spray. Press bar mixture evenly and firmly into the pan. Cut into 8 bars.

210 calories per bar.

Green Smoothie

There are so many ways to make a smoothie! This one comes from my cousin, Adam, who swears by how good it is! It's a Raw Foods recipe.

Handful of fresh spinach
3/4 cup frozen mango
3/4 cup pineapple (fresh would be better than canned)
1 whole banana
1 scoop vanilla whey protein (optional, but recommended)

Blend together in your blender. Enjoy!

Chicken & Quinoa Tossed Salad

Quinoa is a great replacement for pasta or white rice in many dishes.  One of my favorite ways to use Quinoa is in this salad:

Toss together-
2/3 c. cooked quinoa
1/4 c. baby spinach
1/4 c. shredded carrots

Add-
3 oz. chopped grilled chicken (or 1 can of lean chicken breast)
2 T. blue cheese
1 T. dried cranberries or cherries
1T. chopped walnuts

Dress it with-
1 tsp. balsamic vinegar
1/2 tsp. olive oil

Voile!  This is so easy and so yummy!  Quinoa can be found in most stores now....I personally get it at Trader Joe's.

Jambalaya

Several people have asked me for recipes or asked that I post healthy recipe ideas. In response, I am adding this separate page to my blog as a resource for you and your family. Let's make it everyone's FIT recipe box! I will periodically put healthy snack and meal recipes on here and if you have something that you've tried and liked at your house, email it to me and I will post it!

Today's recipe: Jambalaya It's a fave recipe in my house! It's hard to screw up on jambalaya. There aren't a lot of exact measurements. You sort of dump and taste and "eyeball" the amounts. It's a good, healthy comfort food for a cold day! Use a big pot!

• 2 lbs Italian ground turkey sausage (Honeysuckle or JennyO make this). Crumble and Saute.
• Add 2 cups bell pepper, 2 cups onion, 2 cups celery. (Frozen or fresh work) Brown with the sausage and skim off any grease.
• Season to taste with garlic (minced or powder), Tony Chacherie seasoning, tabasco, and Worcestershire sauce
• Add 1-2 cans Ro-Tel tomatoes
• Add low sodium chicken broth to cover (about 2" about meat/seasoning mix) 6-8 cups approx.
• Cover and simmer a few minutes
• Add 1-3 cups of any meat or shell fish you desire: shrimp, craw fish, turkey, chicken, etc.
• Cover and simmer some more!
• Add 6 cups brown rice
• Cover and cook on med-high for 15 minutes or until rice is tender.

Like a said, this is like a dumping ground for your favorite meats and veggies. You can add onion, okra, other veggies. Get creative and enjoy!