This is a snack/ dessert/ pre-workout /post-workout/ treat/ breakfast that Eric & I both love to eat. Let me warn you that they are impossible to just eat one....Chomp on one[or two] and wash it down with a cold glass of milk..soy, almond, or dairy if you prefer, and you have yourself a little party in your mouth! So YUM.They are so versatile and tasty that it's the perfect thing to have in the fridge throughout the week. They are delicious and healthier than any store bought energy bars( Of course, I don't have to tell you that all things home made are). Plus you get the satisfaction of making them, and the ease of mind, knowing that some ingredient that you can hardly pronounce is not strategically hidden inside! =)
Oh, and did I mention they are easy to make!? That is the best part, considering my ever changing love/hate relationship with cooking.
The ingredient list is simple, and you can change it up and omit or add anything you want really based on preference and allergies!
And to be perfectly honest, when I make these at home, I do more of the "eye and pour" type method and never truly use exact amounts. I base it off of the texture I am looking for and add more or less of the ingredients as I go...BUT if you are an exact recipe type of person, here are some exact measurements. Ingredients:
1. 1/2 cup Peanut Butter
2. 2 scoops Chocolate flavored protein powder( I just use the scoop inside the container)
3. 1/3 cup Organic Honey
*4. 1 cup Oats
*5. 1/4 cup Raisins
*6. Chopped Nuts(a handful..more or less as you like)
*I found a pre-mixed bag of oat flakes,barley flakes, sunflower seeds, nuts, raisins and dried apples that I like to use. It tastes just as good and has a few more extra goodies packed inside. So keep an eye out at the store for something like this, and just note that it works the same! I would consider it a granola of sorts
Just use 1 1/4 cup of the mixtureIf the mixture is too dry, add more honey.
1. Mix all the ingredients in a large bowl until all blended together (I used a spoon at first, then my hands to really mix the chocolate powder and peanut butter)
2. Roll into bite sized balls and eat!
3. Store them in the refrigerator
I don't know how long they are good for in the fridge because we always eat them up in a day or two....Oops. And to be perfectly honest, I prefer them fresh and at room temperature.
Hope you ENJOY!Source: Adapted from: Live Love Pasta
Like most everyone, I have had some delicious stuffed peppers in my lifetime. Jalapenos halved and stuffed with a cream cheese, bacon-y goodness. Bell peppers filled with hamburger or sausage, rice and delicious seasonings. The list goes on for this savory summery treat. I will be sure to keep all of those in my recipe file, but when it comes to wanting a healthier, or even just a meatless option, THIS RECIPE is for you!
I just tweaked a few of the original ingredients I have always seen in recipes with some alternatives.
--> Quinoa instead of Rice.
Quinoa is considered a super food, is high in protein, and rich in calcium. It is my new favorite food to be honest, and I love putting it into just about every meal. =)
If you feeling a bit iffy or unsure about quinoa, or just want to learn some more info about this tasty "grain" CLICK HERE.
--> Lentils instead of red meat.
I like to use lentils in this meal because when they are cooked, they resemble the most(in texture and appearance) like ground beef. They taste good and are good for you too! According to this article I read, "lentils are low in fat, low in calories, and free from cholesterol." Can't beat that!!
Even if you are a meat lover, it's good to throw a few meals into your rotation that are meatless. Perhaps...meatless Mondays? =)
So enough of that stuff, here's the recipe!
1. 4 bell peppers( red, green or yellow is fine)
2.One can of cooked lentils
3. 1 cup quinoa, cooked according to package directions
4. One can dices tomatoes
5. 1 diced jalapeno
6. Chili Powder( to taste)
7. 1 tbsp. Worcestershire sauce
8. 1/4 tsp. Garlic powder
9. 1 tsp. Italian seasoning
10. Desired cheese for topping, optional
1. Wash, halve and remove all seeds and stems from the bell peppers.
2. To roast the peppers, you can use many different methods...I personally wrap them in foil and bake them in the oven @ 350 degrees until they are tender( about 45 minutes-1 hour)
3. Meanwhile, cook quinoa as package directs.
4. Add lentils, diced jalapeno, and canned tomatoes to cooked quinoa on the stove top.
5. Mix in all seasonings and Worcestershire sauce into mixture, let simmer to meld the flavors.
6. Once the peppers are tender and slightly browned in spots, take them out of the foil and fill them with the lentil and quinoa mixture. Be careful, as the foil and peppers are HOT.
7. Place them back in the oven with cheese on top until cheese is melted and slightly browned.
If you are like me, and you LOVE all things smothered in buffalo sauce, then I guarantee you will totally dig this new and improved [healthier] meatless version of the original "breaded buffalo chicken sandwich".
First of all, there is no deep-frying involved in this, which already cuts back on all that tummy ache causing grease consumption. Secondly, instead of chicken, I use eggplant. Before you immediately click out of this and say WTF, that sounds disgusting, please hear me out!
Basically, I am taking the steps of a basic eggplant Parmesan recipes and turning it into a "breaded patty" that is PERFECT for smothering in buffalo sauce and throwing on a bun with all the trimmings.
Have faith in this, and trust me....my husband and I both love this recipe!!! And if you have ever had eggplant, you know it doesn't have much of it's own flavor and kind of just takes on the flavor of whatever seasonings you use....
I'm not going to say that these taste like chicken sandwiches, because they don't....BUT they do taste like crunchy, buffalo awesomeness.
FINALLY, on to the recipe.....
But wait! Here is what you can expect it to look like when it's all said and done....
There are actually 3 patties on the bun, one is just hiding.
YUM looking, right!?!
1. one eggplant
2. bread crumbs(whole wheat are always good, but whatever you have around will work)
3. soy milk (can be substituted for 1 egg)
5. garlic powder
6. salt & pepper
7. buffalo sauce
8. all the things you love on your sandwich. (tomato, lettuce, onion, ranch,cheese)
1. Peel the skin off of your eggplant and slice into 1/4-1/2 inch slices
2. pour soy milk(or egg) into a bowl and mix with oregano, garlic powder, salt and pepper.
I don't really measure, I just put a few dashes of each
3. Take the slices of eggplant, one at a time and set into the seasoned milk mixture, making sure to get both sides wet.
4. Then place the slice in the breadcrumbs and press them onto both sides until covered.
5. Place on a baking sheet and bake at 350 for 30-40 minutes or until golden.....I like to flip them half way to get them crispy on both sides.
6. Once they are crispy, coat the breaded "patty" in buffalo sauce
7. Assemble the sandwich ( Since they are small, I put a couple patties per sandwich for heartier bites!)
8. Take a huge bite and make "ooh, ahh" sounds because it is SO GOOD!!!
Here are some pictures of the process.......
Slice that eggplant!
Well, please leave a comment below and let me know if you have any suggestions, thoughts, etc. And if you try the recipe, let me know how it goes!!!!
Recipes to come, my friends!