Tofu, Mushroom, and Farro Stir-fry

Farro is one of my favorite grains, although I rarely make it. It's sort of like brown rice, but it's chewier, and has a nutty, earthy flavor. Farro contains more fiber than brown rice and quinoa, and is a good source of zinc, iron, magnesium and B3.

Tofu, Mushrooms, and Farro Stir-fry

Ingredients:

1/4 cup uncooked farro
1 teaspoon olive oil
1/2 large onion, thinly sliced
1 package baby bella mushrooms
1 package light firm tofu
1 tablespoon nutritional yeast
1 teaspoon Bragg's Liquid Aminos
Salt
Garlic Powder
Paprika
Oregano

Directions:

1. Cook the farro as per package directions.

2. Spray a large non-stick skillet with cooking spray. Add one teaspoon olive oil. Add the onion and cook until soft, about 4 minutes.

3. Add 1 package of baby bella mushrooms and cook until soft (about 5 minutes). Drain the package of tofu. Crumble into the pan (I use a spatula to break it up or my hands). Add salt, garlic powder, paprika, oregano, and the nutritional yeast. Stir to combine.

4. Add the cooked farro and Bragg's Liquid Aminos (or soy sauce). Stir together to combine and serve!

Serves 2

Nutrition Info: 254 Calories, 6 grams Fat, 25 g Carbohydrates, 25 grams Protein

Sauteed Swiss Chard, Mushrooms, and Tomatoes

Ok so, I've been eating a head of swiss chard everyday for the past three days. I keep telling myself I'll split it into two portions, but it keeps coming out so good....I can't stop eating it.

This is a great hearty side dish, or snack (if you do what I did) sprinkled with some grated parmesan cheese.

Sauteed Swiss Chard, Mushrooms, and Tomatoes

Ingredients:

1 teaspoon olive oil
1/2 cup thinly sliced onion 

1 (4-ounce) package mixed gourmet mushrooms (or whatever mushrooms you like)
1/2 pint cherry tomatoes, halved
1 head swiss chard, stems removed and roughly chopped

Directions:

1. Heat a large non-stick pan over medium heat. Spray with cooking spray and add 1 teaspoon olive oil.

2. Add the onion to the pan, cook until soft (about 4 minutes). Add the mushrooms and tomatoes. Cook until the tomatoes start to break down.Add salt and pepper to taste.

3. Add the swiss chard, cover and cook about 4 minutes or until the swiss chard is wilted. Toss well and serve!

Easy Yogurt Baked Chicken

Easy, flavorful and quick to prepare!

Easy Yogurt Baked Chicken 

Ingredients:

1.5 lbs chicken breast tenders

Bolthouse Farms Greek yogurt dressing 

Mrs. Dash spice blend of choice

Directions:

1. Preheat oven to 400 F. Place a sheet of aluminum foil on a baking sheet and spray with cooking spray. 

2. Place chicken on the foil. Coat with the dressing (just use enough to cover the chicken). Spray generously with Mrs. Dash. Bake for 15-18 minutes (until no longer pink). 

Crockpot Cream Cheese Chicken (Only 2 Ingredients!)

Crock Pot Cream Cheese Chicken - say that 10 times fast.

I've made this recipe for three weeks straight. I like my Crock Pot recipes simple- no cooking beforehand and just a couple of ingredients. The purpose of the Crock Pot is to make your life easier. I don't want to be cooking the food beforehand! More dishes to clean.

Well, it doesn't get easier than this recipe.

Sorry to say, this was not my idea. Jazzy found the recipe somewhere and posted it on IG, and then I tried it. And I loved it. And kept making it. The end.

Everyone will love this recipe. The chicken just falls apart!!

Crockpot Cream Cheese Chicken

Ingredients:

2 lbs chicken breast
1 8-ounce tub fat free cream cheese

Directions:

Place your chicken in your crockpot. Add the cream cheese. Cover and cook on low for about 6 hours. Shred chicken apart with a fork. Donezo. 

Snickerdoodle Protein Pancakes

I was looking through some of my old pancake recipes recently and realized I haven't posted the one that I've been making the most.

Other things have changed. I've been using PEScience protein powder for all of my protein powder recipes, and I'm obsessed. The great thing about this powder is that it's a mix of whey and casein.

Whey: A liquid by-product of cheese production (appetizing, I know- it tastes nothing like cheese). It is quick digesting and easily absorbed. Whey is best used anytime of day, especially as a protein source post-workout. Whey protein comes in a few forms, but the best is "whey protein isolate".

Casein: Casein is another milk-based protein. It has a slower rate of digestion compared to whey protein, so it provides a more steady release of amino acids to the body over a longer period of time. This protein is a good option anytime of day, but is used a lot before bed (to prevent protein breakdown overnight).

So, the combination of both of these proteins is ideal. Plus, casein tends to act like a thickening agent- and thick batters make awesome pancakes!

Also, PEScience has amazing flavors including Snickerdoodle and Blondie that are unique AND delicious. I'm not sponsored by them or paid to say any of this (I wish)....I just truly like the brand!

Back to the  pancakes. And by the way, you can use whatever whey protein you have if you don't have PEScience. If you want to buy it, Vitacost has great prices. You can use this link for $10 off your first order :)

Snickerdoodle Protein Pancakes

Ingredients:

1/2 medium (~100 g) zucchini, grated (I just chop it in my Ninja food processor)
1/3 cup oatmeal
2 tablespoons coconut flour
2 tablespoons PEScience Snickerdoodle protein powder
1 teaspoon psyllium husk
1/2 teaspoon baking powder
1/4 cup egg whites
Stevia to taste
Almond milk as needed (or any milk)

Directions:

1. Cook the zucchini in the microwave for one minute. Set aside. Heat a large non-stick skillet over medium heat.

2. Combine all ingredients (including the zucchini) in a food processor. Batter WILL be thick. Add enough almond milk to give it a pudding-like mixture (about 1/4 cup?).

3. Coat skillet with cooking spray. Add batter by the spoonful to the pan. Flatten slightly. Cover and cook about 4 minutes (or until pancake sets and is golden brown underneath). Flip pancakes and cook about 3 minutes on the other side or until cooked through.