Thursday, August 28, 2014

Peanut Butter and Kabocha Overnight Oats

This was the perfect meal after my workout this morning. I will never get tired of kabocha squash and peanut butter. Together, they are heavenly.

I usually prepare my overnight oats the night before and let them sit in the fridge, (hence the name, "overnight oats") but I made them this morning before my workout. So my oats only sat in the fridge for about 2 hours, but they still came out perfect! 


Peanut Butter Kabocha Overnight Oats

1/3 cup oatmeal 
1/2 scoop Peanut Butter Cookie whey protein (by Metabolic Nutrition)
1 teaspoon chia seeds 
1/3 cup cooked kabocha squash 
1/4 cup plain Greek yogurt 
1/3 cup unsweetened vanilla almond milk  (just enough to make a thick pudding-like consistency)
Vanilla stevia to taste 

1. Mix all ingredients together. Let it sit in the fridge overnight (or apparently, two hours is fine!). 
2. Top with your favorite fruit, nuts, nut butter, etc. 

I buy my chia seeds, oatmeal, stevia, PB2 and protein powder from Vitacost. The ingredients are cheaper than the grocery store, and they delivered right to your door. Here's a discount link for money off your first order.


Monday, August 11, 2014

No-Bake Protein Bar

I ran out of Quest Bars the other day, and wanted to bring a quick and easy snack with me to work. I've always baked my protein bars in the past, but I really didn't have the time. It took seconds to prepare, and I left it in the freezer to firm up while I showered and got ready. You can also just eat this as soon as it's prepared- it tastes like cookie dough!

I used Cellucor protein in the Cake Batter flavor, but any of your favorite whey protein powders will work fine. I highly recommend Cellucor though :)

No-Bake Protein Bar

Ingredients:

3/4 scoop whey protein (~20 grams)
2 tablespoons coconut flour
2 teaspoon unsweetened applesauce
1 teaspoon almond butter (or peanut butter)
8 drops liquid stevia 
Almond milk as needed

Directions:

1. Add all ingredients except the almond milk in a small bowl. Mix thoroughly. Gradually add almond milk in small amounts until you form a thick dough.
2. Form the mixture into a bar shape. Freeze or refrigerate until set. Or, enjoy as is!

Nutrition Information: 185 calories, 5 grams Fat, 15 grams CHO, 20 g Protein

Corn and Cheddar Stuffed Eight Ball Zucchini

I love walking through the Union Square Farmer's Market. There are so many people that come through to shop, and the farmers and volunteers are so proud and happy to share their food. One of the great things about Farmer's Markets is that they often carry produce that you cannot find in the grocery store. This week, I discovered yellow cucumbers, eight ball zucchinis, purple bell peppers,  and an Italian zucchini that was roughly the size of my arm. So fun.

I try to buy one new food each week. This week, I choose the eight ball zucchini; mostly because I thought it was adorable. It is a hybrid of the regular Italian zucchini, but it's round like a ball. It can be baked, roasted, sauteed, grilled- but it's shape is perfect for stuffing.


Corn and Cheddar Stuffed Eight Ball Zucchini

1 small eight ball zucchini
2 tablespoons corn (I used frozen)
2 tablespoons onion, chopped
1 clove of garlic, chopped
1-2 tablespoons chicken or vegetable broth
2 tablespoons shredded cheddar cheese
Chili powder to taste
Salt and pepper to taste

1. Preheat oven to 350 F. Cut off the top of the squash and set aside. Scoop out the seeds and flesh leaving about a 1/2 of flesh attached to the skin.  
2. Heat a non-stick pan over medium heat. Spray with nonstick spray. Add onion, garlic, and chicken or veggie broth. Saute until soft, about 2-3 minutes. Add the corn, chili powder, salt and pepper. Stir to combine.
3. Add 1 tablespoons of cheese to the bottom of the squash. Add corn mixture. Top with remaining tablespoon of cheese. Cover the squash with the top that was cut off.
4. Bake 35-45 minutes, or until squash is tender.

This would be great with cilantro, but I was out of fresh herbs. You can use any vegetables you like for this!