Cookie Dough Energy Balls

Cookie Dough Energy Balls

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 13 servings, 1 ball each

Ingredients:
½ cup all-natural almond butter
¼ cup raw honey
½ cup finely chopped raw almonds
2½ scoops Vanilla Shakeology
2 Tbsp. mini semi-sweet (or dark chocolate) chocolate chips

Preparation:
1. Combine almond butter, honey, almonds, Shakeology, and chocolate chips in a medium bowl; mix well.
2. Roll into thirteen balls, about 1-inch in diameter each.

Nutritional Information (per serving):
Calories: 127
Total Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 1 mg
Sodium: 84 g
Carbohydrates: 12 g
Fiber: 1 g
Sugars: 8 g
Protein: 5 g

Portion Fix Containers

1 Yellow
1½ tsp.

Chicken Avocado Caprese Salad

Chicken Avocado Caprese Salad

Serves: 4

INGREDIENTS

Marinade/Dressing:

• ¼ cup (60 mL) balsamic vinegar
• 2 tablespoons (30 mL) olive oil
• 2 teaspoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon salt

Salad:

• 4 boneless skinless chicken breasts
• 5 cups Romaine (or cos) lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• ½ cup mini mozzarella / bocconcini cheese balls
• ¼ cup basil leaves, thinly sliced
• Salt and pepper, to season

INSTRUCTIONS

1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Recipe Found On: CafeDelites.com 

Buffalo Cauliflower Poppers

Buffalo Cauliflower Poppers

Ingredients

• 1 headCauliflower, cut into bite-sized pieces (about 4 cups)
• 3/4 cupWater
• 3/4 cupOat flour [1]
• 1/2 tspGarlic powder
• 1/2 tspSalt
• 1/4 tspPepper
• 1 cupBuffalo sauce
• 1 tbsHoney

Directions:

1. Preheat oven to 450 degrees. Line a baking sheet pan with foil and spray with cooking spray.

2. Prepare the batter for the cauliflower by combining the water, oat flour, and seasonings in a medium bowl. Mix until batter is combined, (it will look like pancake mix).

3. Dip the cauliflower in the batter, (you can do this in batches), shaking off the excess batter before placing the cauliflower on the baking sheet. Lay the cauliflower in a single layer on the baking sheet.

4. Bake in the preheated oven for 25-30 minutes until golden brown.

5. While the cauliflower is baking, combine the hot sauce and honey in a medium bowl. When the cauliflower is ready, remove it from the baking pan and toss it in the hot sauce mixture.

6. Serve with dip/dressing of choice. 

Recipe found on: dashingdish.com

Mexican Quinoa Stuffed Peppers (V) (GF)

Mexican Quinoa Stuffed Peppers

Ingredients
4 large bell peppers
3/4 cup dry quinoa
15 oz. can black beans
1 cup corn (I use frozen, thawed)
2 green onions
2/3 cup salsa
2 Tbsp. nutritional yeast
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.

Directions
Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
Meanwhile, halve bell peppers and remove stems, seeds and ribs.
Rinse and drain black beans, thaw corn, and slice green onions.
In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
Preheat oven to 350.
In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
Serve with any desired toppings.

(Vegan, Gluten-Free)

Recipe found on: thegardengrazer.com

Avocado, Onion and Tomato Salad

Avocado, Onion and Tomato Salad

Ingredients:

• 1 large tomato, sliced in thick slices
• ½ avocado, sliced
• 2 slices red onion, I prefer mine nearly shaved
• 6 cherry tomatoes, halved
• sprig of fresh tarragon
• 1 T fruity olive oil, the best you can afford
• ½ tsp champagne vinegar

Instructions:

Put tomatoes, avocado and sliced onion on a small plate, sprinkle with tarragon leaves and dress with the olive oil and vinegar. Add kosher or sea salt and some pepper to taste. The olive oil is really the key and main flavor so add more to taste and make sure its good and fruity to complement the freshness of the other ingredients.

Recipe found on: foodiecrush.com

Quinoa Power Bowl with Avocado Sauce (GF, V)

Quinoa Power Bowl with Avocado Sauce (GF, V)

Ingredients

• 1 cup quinoa
• 2 teaspoons extra virgin olive oil
• 2 cups vegetable broth
• 3 beets, peeled and cut into 1 inch cubes
• 1 large or 2 small sweet potatoes, peeled and cut into 2 inch cubes
• 1 head cauliflower, cut into florets
• 1 pound asparagus, thick ends cut off
• salt, to taste
• few tablespoons extra virgin olive oil
• 1 and 1/2 cups chickpeas
• For the dressing:
• 1/2 avocado
• 2 tablespoons lemon juice
• 2 tablespoon extra virgin olive oil
• 1-2 cloves garlic, minced
• 1/4 cup coconut milk
• 1/4 cup water (or more depending on desired consistency)
• salt to taste

Instructions

1. Preheat oven to 425 degrees F.
2. Heat pot over medium heat, add 2 teaspoon olive oil and quinoa. Toast for a few minutes until quinoa starting to brown. Add vegetable broth, bring to a boil, reduce heat and simmer, covered 15-20 minutes until quinoa cooked through.
3. Separately toss each of the veggies with a drizzle of olive oil (just to coat them) and salt to taste.
4. Place in single layer on baking sheet and roast in preheated oven until cooked through. The beets and sweet potatoes with need 40-45 minutes, the asparagus will need 20 minutes and the cauliflower will need 25 mins.
5. Heat pan over medium heat and add 1 teaspoon olive oil. Add chickpeas and toast until browned.
6. In a blender combine the ingredients for the dressing and process until smooth.

Notes

Calories 773 % Daily Value* Total Fat 36.3g 56% Saturated Fat 8.1g 41% Cholesterol 0g 0% Sodium 190.9mg 8% Total Carbohydrate 95.6g 32% Dietary Fiber 21.1g 84% Sugars 18.2g Protein 25g 50% Vitamin A 50% Vitamin C 183% Calcium 17% Iron 56%

Recipe found on: avocadopesto.com