Ginger Shiitake Chicken

I love a recipe that I can prep early in my week and look forward to all week long! This recipe is one of those You can pair this chicken with stir-fried vegetables , cauliflower rice, vegetable noodles , or rice of your choice to make a complete meal! Simple!

Ginger Shiitake Chicken

Serves 2

Ingredients

Parchment paper

Nonstick cooking spray

2 raw chicken breasts, boneless, skinless

Paper towels

½ tsp. garlic powder

½ tsp. onion powder

4 cups thinly sliced shiitake mushrooms

4 green onions, thinly sliced, green and white parts separated, divided use (I omit these because of onion allergy)

4 cloves garlic, finely chopped (and these )

1 (1-inch) piece fresh ginger, finely chopped

1 cup whole milk (5%) plain Greek yogurt

2 Tbsp. reduced-sodium soy sauce

1 medium lime, juiced

¼ cup chopped fresh cilantro

Instructions

1. Preheat oven to 425° F. Line a large baking sheet with parchment paper. Heat a cast-iron (or nonstick ovenproof) skillet over medium-high heat; lightly coat with spray.

2. Pat chicken dry with paper towels. Season all over with garlic powder and onion powder. Add chicken to skillet; cook for 3 minutes. Flip; place skillet (with chicken) in oven. Bake for 13 to 15 minutes, or until a thermometer inserted in thickest part reads 165° F.

3. While chicken bakes, heat a large nonstick skillet over medium-high heat; lightly coat with spray. Add mushrooms; cook, stirring occasionally, for 4 to 5 minutes, or until browned and tender. Add white parts of green onions, garlic, and ginger; cook, stirring frequently, for 1 minute, or until fragrant. Remove from heat. Add yogurt, soy sauce, and lime juice; stir until well combined.

4. Place chicken slices on top of your base; divide mushroom sauce evenly over chicken. Garnish with green parts of green onions and cilantro. Enjoy!

Macros: 2 Green, 1 Red, 1 Blue, 1 tsp.

Are you team leftovers or like to cook fresh each night? I’m 1000% team leftovers!!!

Hot Honey Coconut Protein Bites

Hot Honey Coconut Protein Bites

Ingredients
½ cup clean Peanut Butter (no added oils or sugars)

¼ cup Hot Honey

½ cup Shredded Coconut

1 Scoop Vanilla Life Shake

Roll in shredded coconut for a tasty twist on protein. This is great for parties, snacks or dessert. Sneak protein anywhere you can! All my clients come to me lacking protein, but overly consuming carbs. Carbs aren’t the enemy, but protein isn’t either!

Chickpea Salad

I don’t know about your pantry, but we always have beans and legumes in there. High in fibre (12.5g per cup), some protein and great source of carbs.

Chickpea salad

Ingredients

3 Tbsp extra virgin olive oil

3 Tbsp lemon juice, from 1 large lemon

1 TBSP red wine vinegar

1 garlic clove, minced

sea salt & black pepper

1 ½ cups cherry tomatoes, halved

1 Cucumber, halved & sliced

15 oz chickpeas or garbanzo beans, drained & rinsed

½ medium red onion, thinly sliced

1 avocado, cubed

goat cheese or feta cheese, to taste

Pair with 4 oz chicken or steak, 3 soft boiled eggs or baked tofu and a bed of greens and you’ve got yourself a balanced meal with over 30 grams protein! Remember 20 grams is the minimum needed for muscle protein synthesis!

Who’s going to try this? This is perfect for vegetarians, you don’t have to add any animal protein to this!

Salted Caramel Banana Muffins

These were such a hit in my Wellness page on FB (Join here if you aren’t in it already that I am sharing the graphic here so you can download it. You will want this on repeat!

Ingredients:

4 large bananas

1/2 cup coconut sugar

1/2 cup coconut oil

2 eggs

1/2 cup of oat flour

1 1/2 cups of Salted Caramel Protein Powder (order here if you don’t have this)

1/2 tsp of baking soda

1 tsp of baking powder

1 tsp of pure vanilla extract

1 cup of sourdough starter

1/2 cup of nuts (optional)

1/2 cup of chocolate chips (optional)

Instructions:

Preheat oven to 350 F

Mash bananas. In a mixer, cream bananas with sugar and coconut oil.

Beat in eggs, flour, protein powder, baking soda, baking powder, vanilla extract and sourdough starter.

Stir in nuts and chocolate chips if using.

Pout butter into muffin tin and bake at 350 F for 15 minutes.

🎃 Pumpkin Salted Caramel Overnight Oats 🎃

Overnight oats have so many benefits… great carb source that will fill you up rather than have you starving 2 hours later (like rice for example). It also can be Gluten Free and protein can be added without changing much add all. I like adding 3 TBSP Egg Whites or 1-2 scoops Life Shake for added protein so it’s a complete macro meal!

Try this!

Ingredients:

½ cup old-fashioned oats

½ cup milk of your choice

¼ cup canned pumpkin puree

2 scoops of Salted Caramel LifeShake (or Vanilla and use caramel extract)

½ tsp ground cinnamon

Opt toppings: chopped pecans, pumpkin seeds or a dollop of Greek yogurt

Directions:

In a mason jar, combine oats, milk, pumpkin puree, cinnamon, LifeShake.

Stir well to combine all the ingredients until the mixture is smooth.

Cover the jar with a lid & refrigerate overnight (or for at least 4 hours) to allow the oats to soften and the flavors to meld.

In the morning, give the oats a good stir and add your favorite toppings, such as chopped pecans, pumpkin seeds, or a spoonful of Greek yogurt.

Enjoy chilled, or you can warm it up in the microwave for 30-60 seconds if you prefer a warm breakfast.

Cottage Cheese Banana Oatmeal Protein Pancakes

Cottage Cheese Banana Oatmeal Protein Pancakes

If you are on Instagram at all, you’ve seen it’s trendy to cook with cottage cheese now and a super easy way to add extra protein to your food and it usually goes undetected! Try for yourself and report back!

Yields 3-4 pancakes - let me know if you make this!

Ingredients:

½ cup old-fashioned rolled oats, gluten free if desired

½ medium banana

½ tsp vanilla extract

1 tsp baking powder

½ tsp cinnamon

1 egg

¼ cup low fat cottage cheese

Optional add-ins/toppings: Fresh berries, chocolate chips, peanut butter

Instructions:

Place all ingredients in a blender/immersion blender and blend until completely smooth, about 30 seconds.

Lightly coat a large nonstick skillet with grass fed butter and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.

Snack Bars save me every day!

Life is full and it is BUSY!! if you don’t feel this way, I’m sort of jealous and also feel like you might be missing out! I find between juggling work, workouts, sports, school pickup or family commitments, it's easy to reach for something quick but unhealthy or just carb loaded, but Shaklee Snack Bars are my go-to solution for a nutritious protein boost without ruining my next meal!

Things to look for in bar; many are “fat bars” or “energy bars,” certainly not “protein bars”

1. High-Quality Protein: Each Shaklee Snack Bar is packed with premium protein to help stay energized, muscle recovery, stay fuller longer, and support overall health.

2. Nutrient-Rich Ingredients: These bars are made with wholesome ingredients that not only provide protein, but also deliver essential vitamins and minerals. No artificial additives either. I call them “nasties”

3. Delicious Flavors: Shaklee Snack Bars come in 4 flavors: cherry almond, toffee crunch (my son’s favorite), peanut butter crisp (my favorite and good with a few chocolate chips too), chocolate & coconut.

4. Convenient Packaging: Designed for busy lifestyles, they’re individually wrapped so toss in your purse, car, gym backpack, briefcase or lunchbox. You can enjoy a healthy snack at work, after a workout, or while running errands, but if you’r not prepared, all the sudden Crumble Cookies looks really darn healthy! lol

5. Balanced Nutrition: These bars provide a perfect balance of protein, carbohydrates, and healthy fats, making them an excellent option for pre- or post-workout fuel. They help replenish your energy levels and support muscle recovery after exercise.
   
   Which flavor will you choose? 10 per box so grab two! DM me for a 20% coupon code!

No-Cook Swiss Oatmeal

Planning breakfasts that feed a crowd and are easy to grab and go is what I plan for because I never know when a random sleepovers will happen, or I’ll be rushed and short on time. Here are some of my favorite breakfast planning tips:

Don’t be afraid of repeating - I like to plan two recipes for breakfast and alternate them throughout the week. Simple!

Remember carbs + protein in the morning to keep you fueled all day.

Make it delicious, not depriving. You want to wake up looking forward to your meals!

Here is a breakfast I have on repeat often, especially in the mountains . Is it just me or does oatmeal & mountains go hand in hand?

.

No-Cook Swiss Oatmeal

Serves: 4

Ingredients

2 cups dry old-fashioned rolled oats, gluten-free

3 ½ cups unsweetened almond milk

3 ½ cup reduced-fat (2%) plain Greek yogurt

2 tsp. pure vanilla extract

2 tsp. ground cinnamon

2 cups chopped strawberries

1 large banana, chopped

1/4 Tbsp. sliced raw almonds

Instructions

Place oats, almond milk, yogurt, extract, cinnamon, strawberries, banana, and almonds in a medium bowl; mix well. Soak, covered, in the refrigerator overnight. Divide evenly into 4 mason jars or plastic containers to grab and go each morning.

What’s your breakfast plan for the week?

Truffle-Like No Bake Brownies 🍫

Level up your nutrition game with high protein, or less sugar recipes, like this Truffle-Like No Bake Brownies. I promise you can sneak protein in, in so many ways and no one will notice.
Servings 12

Ingredients

12 large pitted medjool dates

½ cup clean nut butter (means no added sugar or oil)

¼ cup unsweetened cocoa powder

¼ tsp. sea salt (or Himalayan salt)

¼ cup dark chocolate chips (but no one is the boss of you :) - you measure that with your heart)

¼ tsp. extra-virgin olive oil

¾ tsp. flakey salt

Instructions

1. Add dates, almond butter, cocoa powder, and sea salt to a food processor; cover. Process until smooth.

2. Line an 8 x 5-in. loaf pan with parchment (leave a little hanging over the sides to lift the brownies out); press date mixture evenly into pan. Freeze for 30 minutes.

3. While the mixture is freezing, add chocolate chips and oil to a heatproof bowl; set over a pan of simmering water. Stir occasionally, until chocolate is fully melted; set aside.

4. Remove pan from freezer; top with melted chocolate. Sprinkle with flakey salt.

5. Let chocolate set for 1 minute; lift brownies out of pan. Cut into 12 equal pieces.