Broccoli Pesto

Sometimes I'm really sneaky with my veggies :) I always seem to find a way to add vegetables to all my recipes. This pesto is perfect on top of pasta, zucchini noodles, spaghetti squash, or as a spread for sandwiches and wraps. Also a tasty topping for fish or chicken. I topped my spiralized sweet potato "noodles" with the pesto for dinner tonight- such a great flavor combination! This recipe has less oil traditional pesto, and the broccoli gives it more nurtrients and fiber. Got to get those greens in!

Broccoli Pesto

Ingredients:

1 package steam-in-bag broccoli

1/2 cup tightly packed fresh parsley 

2 tablespoons pepitas (or other nut/seed)

2 cloves garlic, chopped

3 tablespoons vegetable or chicken broth

1/2 teaspoon olive oil 

1/4 teaspoon salt

Directions:

1. Cook broccoli in microwave according to package directions. 

2. Heat a nonstick pan over medium heat and add the pepitas to "toast" them lightly (only 2-3 minutes until lightly brown). You can skip this step, but it gives the pesto a great flavor.

3. Combine all ingredients in a food processor or blender. Store in the fridge or serve right away! 

Creamy Avocado Asian Slaw

The perfect side for an Asian inspired meal. Avocado replaces the mayonnaise to make this slaw salad delicious, nutritious, and satisfying. So simple to make. I used a package of broccoli slaw to save time, but you can slice your own cabbage to use in this recipe as well. Went perfect with my miso glazed cod!

Creamy Avocado Asian Slaw

Ingredients: 

1 ripe avocado

1 package broccoli slaw

1/2 cup cilantro, chopped

1 tablespoon Bragg's liquid Aminos (or soy sauce) 

2 tablespoons rice vinegar

2 tablespoons lime juice

1/2 teaspoon chili flakes (optional)

1/4 teaspoon ground ginger

2 packets stevia

Directions:

1. In a blender or food processor, blend the avocado until smooth (or you can mash really well with the back of a fork).

2. Add the avocado and remaining ingredients to a large mixing bowl. Mix well. 

3. You can eat it right away, but it's even better after it's chilled in the refrigerator for at least an hour. Enjoy!

Cookie Dough Overnight Oats

Mornings are more exciting when you have overnight oats waiting in the fridge. This cookie dough version had me flying out of bed when my alarm went off. Overnight oats are like a magical, delicious, surprise the next day.  The oatmeal mixture thickens and becomes more flavorful overnight. It's worth taking the time to prepare! Here's a cookie dough version- made with chickpeas! You probably never would've guessed, but chickpeas have a great cookie dough-like texture. Healthy cookie dough first thing in the morning? I think that's the start of a great day.

   

    

Cookie Dough Overnight Oats

Ingredients:

1/2 cup chickpeas, rinsed and drained (also known as garbanzo beans)
1 scoop Cellucor Cor-fetti Cake Batter Protein (or any vanilla whey protein)
1 stevia packet
1/4 cup plus 2 tablespoons almond milk
1/3 cup oatmeal
1/2 tablespoon chia seeds

Directions:
1. In a food processor or blender, blend together the chickpeas, protein powder, stevia, and 1/4 cup almond milk. Blend until smooth!
2. Combine the oats and chia seeds in a small bowl or Tupperware. Add the chickpea mixture and the remaining 2 tablespoons of almond milk. Stir until combined.
3. Allow mixture to sit overnight. Top with your favorite toppings in the morning!

Butternut Squash Protein Pancakes

I love squash EVERYTHING. I always have cooked squash prepared and waiting in my fridge. Squash is  perfect for pancakes because it makes them really thick and moist. This morning's stack was nothing less than incredible. These are an absolute must-try!

Butternut Squash Protein Pancakes

Ingredients:

1/4 cup + 2 tablespoons (30 grams) oatmeal 

1 tablespoon coconut flour

1 scoop protein powder 

1 teaspoon psyllium husk (can omit, but adds fiber and texture)

1/2 teaspoon baking powder

Stevia and cinnamon to taste

2/3 cup (85 grams) cooked butternut squash

3 tablespoons egg whites

3 tablespoons almond milk 

Fruit (optional)

Directions: 

1. Heat a large nonstick skillet over medium heat. Coat with cooking spray.

2. Using a blender or food processor, blend the oatmeal into flour. Add the rest of the ingredients to the blender/food processor and blend until smooth. 

3. Add batter to the pan by the spoonful. If using fruit, place it in the center of the pancake batter at this time (if using bananas, slice them). 

4. Once the edges of the pancake set, flip. Cook on the other side about 3-4 minutes. 

5. Eat!!! I topped mine with sugar free syrup and peanut butter :)

Chocolate Pumpkin Protein Muffins

After receiving my order of CocoCardio in the mail from iherb.com, I wanted to test it out in a recipe. CocoCardio is a powder made from organic cocoa, beet juice powders, and hibiscus extract. It turns a pretty reddish color when its mixed with liquid ingredients. The ingredients in this powder contain many antioxidants and phytonutrients (phytonutrients are organic components of plants that are thought to promote health. "Phyto" originated from a Greek word meaning plant). So not only are these muffins delicious, but they are super healthy! If you don't have CocoCardio, you can use cocoa powder. I ordered mine from iherb.com. You can use my discount code ZSG766 for money off your first order :)

Chocolate Pumpkin Muffins

Ingredients:

1 cup oatmeal, ground into flour
1/2 cup chocolate whey protein (I used Cellucor)
1 scoop (7.5 grams) CocoCardio (or about 1 tablespoon cocoa powder)
1 teaspoon baking powder
3 packets stevia
1 cup pumpkin
4 egg whites
1/4 cup almond milk (or any)

Directions:

1. Preheat oven to 350 F. Spray a muffin tin with cooking spray.
2. Grind oatmeal into flour (I used my Ninja food processor). Add the protein powder, CocoCardio, stevia, and baking powder. Blend to combine. Place into a medium size bowl.
3. Blend together wet ingredients (pumpkin, egg whites, milk). Gradually add the wet ingredients to the dry ingredients until mixed well. Do not over mix!
4. Place batter evenly into the muffin tin. Bake about 20 minutes, or until knife comes out clean. Cool and eat!

Makes 6 muffins

The nutrition information may vary depending up on the brand of ingredients used:

Nutrition Information: 112 calories, 1.5 g Fat, 15 g CHO, (4 g Fiber), 11 g Protein