Recipes

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Blueberry Oat Muffins w/ protein powder

Ingredients 

  •  1 1/4 cup oats
  • 1 1/4 cup flour
  • 1 scoop protein powder
  • 1/3 cup sugar
  • 1 tbs. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups almond milk (more or less, depending on consistency due to protien powder)
  • 2 egg whites
  • 1/3 cup oil
  • 3/4 cup blueberries

Directions

  1. Preheat oven to 375
  2. In one bowl, mix all the dry ingredients.
  3. In another bowl, whisk together all wet ingredients.
  4. Combine the dry ingredients with the wet ingredients until well blended.
  5. Gently fold in the blueberries
  6. Pour batter into a greased or lined muffin tin. Optional: add a crumble topping (I will add a separate recipe).
  7. Bake for 25 minutes or until golden brown.

 

Grilled Teriyaki Skewers

Ingredients

  • Pork, or other meat I used one package of pork stew meat I found in the butcher section of my supermarket. I believe it was about a pound
  • Two green bell peppers
  • One red bell pepper
  • One orange bell pepper
  • One medium sweet onion
  • 3-4 red potatoes
  • 1 can of chopped pineapple
  • Garlic, minced or fresh I used about 6 gloves, but adjust to your liking
  • 1 15 oz bottle of teriyaki marinade I used Kona Coast Island Teriyaki 
  • Oil
  • Skewer sticks

Directions 

  1. Prepare meat. If it is not already chopped, cut meat into small cubes or chunks. Remember that it needs to be the right size to go on to a skewer stick.
  2. Marinade the meat.  Put the chopped/cubed meat into a container that seals or a large freezer bag. Douse a little bit of cooking oil over the meat (I usually wing this, but I would guest it to be a few tablespoons). Place minced garlic in with the meat. (I use a lot, I love garlic). Do a couple cloves, there will be garlic in the veggies, too. Shake the bottle of teriyaki marinade well and pour about half over the meat. Seal the container and shake to make sure all the meat is coated. Refrigerate for at least an hour for best taste.
  3. Prep the veggies. Wash and chop all the vegetables. When t comes to the onion, a little trick I learned online is to stick it in the freezer for about 10 minutes before you chop it to help prevent teary eyes. Remember, again, to make your prices just right–not too small that they would break off and not get on the sticks, not too big that they weigh down the skewer.
    For the potatoes, I recommend softening them first. You can either prick them and pop them in the microwave for a couple minutes or bake them or boil them for a short time (don’t cook them all the way, they need some sturdiness).
    For pineapple, drain the juice and toss pineapple chunks in with the veggies.
  4. Marinade  the veggies. Same as the meat. The veggies, for me, didn’t fit in a container so I had to use a big bowl for this. Pour a little bit of oil over them, add some garlic (lots, if your like me) and the remainder of the teriyaki marinade. Mix well by stirring or shaking (covered). Store in the refrigerator until you’re ready to cook (an hour or longer for best taste. Mine marinated over night)
  5. Prep the skewers. After you let the meat and veggies marinade, carefully put them on the skewer sticks. Alternate in any order you choose. Disregard any remaining sauce from the containers.
  6. Heat the grill. I used the gas grill and put it to a medium heat, around 300. I say medium because that’s the middle temp on the grill.
  7. Grill those bad boys! I put tinfoil down first, but that’s a personal choice. Place skewers on the hot grill and cook them for about 10 minutes on each side. Check for doneness. You may need to cook them for more or less time. Keep an eye on them! Wooden skewers can easily smolder at the tips. They can smoke and burn.

 

Quick Breakfast Quesadilla

Needed:

  • Tortillas
  • Shredded cheese
  • Eggs
  • Seasonings (see below)
  • Any fillings–I used black beans and diced tomatoes
  • Butter

What I did:

  1. Scramble desired amount of eggs. I made one for me, so I used one full egg and one egg white. Season eggs lightly with a bit of salt and pepper. For added kick, sprinkle with red pepper powder and cumin. I added a bit of dried cilantro as well.  Set aside when done
  2. Lightly butter the tortillas on one side. This is the side that goes on the outside. If you want, lightly grease the frying pan as well.
  3. Place tortilla butter side down on a frying pan set on medium heat. Layer cheese, eggs, and fillings (beans, etc) and a little more cheese. Place other tortilla on top-butter side up. 
  4. Fry each side for a couple minutes, until tortillas brown and cheese melts. Be careful when you flip the quesadilla.