Talia McKinney: Episode 37
Talia McKinney shares an easy and healthy breakfast!
1 teaspoon chia seeds, optional but Talia recommends for energy
1/2 banana, mashed, optional
1/3 to 1/2 cup yogurt, optional
Prep
Cook
n/a
Ready in
Directions
- Add the desired amounts of milk, oats, yogurt, chia seeds and banana to a jar or container and give them a good stir. Refrigerate overnight or for at least 5 hours.
- In the morning, add additional liquid if you’d like. Once you have the desired consistency, top with fruit, nuts, raisins, seeds, protein powder, granola, coconut or anything you choose that’s yummy.
Comments
-
Chicken Patty Burgers
Robin Nijankin: Episode 26
Robin shares amazing chicken patties with us!
2 ounces olive oil
1/2 red bell pepper, diced
1/4 cup diced artichoke hearts
1/4 cup diced artichoke hearts
1/2 teaspoon red chili flakes
1/4 teaspoon ground sage
Ketchup
Lettuce
1/2 red onion, diced
1 jalapeno, diced
1 1/2 pounds ground chicken
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 tablespoons seasoned bread crumbs
Mustard
Tomato
4 tablespoons diced black olives
2 cloves garlic, diced
1/2 teaspoon chili powder
1 tablespoon minced fresh parsley leaves
1/2 teaspoon celery salt
1 egg
Toasted sesame buns
Prep
Cook
Ready in
Directions
In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.
Comments
-
Tracey’s snack bars from thebigmansworld.com
Tracey Paulson: Episode 70
Probably my go to and keeps me from buying store bought…. even Tom might like these!!! — Tracey Paulson
3 tablespoons all-purpose flour
1/2 cup coconut flour
1/2 cup sticky sweetener (agave/monk fruit/honey/maple) I use maple
2 scoops of protein powder of choice (I use vega chocolate)
2 cups chocolate chips (I use food for life vegan chunks)
2 cups nut butter (I use peanut)
Prep
Refridgerate
2+ hours (until firm)Ready in
Directions
Mix dry ingredients and put aside
Melt peanut butter and sweetener, mix well add to dry ingredients
Transfer to a lined pan (8×8 if you want thicker bars)
Refrigerate until firm
Melt chocolate with a tad of coconut oil (makes it easier to work with) and spread on top.
Alternatively, you can cut into bars and dip the entire bar in the chocolate and let harden on a baking rack.
Comments
-
Curry Turkey Burgers with Grilled Naan
Stephanie Caputo: Episode 23
Stephanie Caputo treats us to turkey burgers!
½ cup mayo
2 oz. crumbled feta cheese with basil and tomato
2 teaspoons of curry powder (or to taste)
1 family package of naan bread
1 pound of 99% free ground turkey breast
Spinach, tomato and red onion for garnish
Prep
Cook
Ready in
20 mDirections
- Heat broiler. Stir together mayo and curry. Combine Turkey, 2 tablespoons of curry-may, feta and ¼ teaspoon of salt.
- Shape into Four 1/2 -inch thick patties. Broil 4 inches from heat 11 to 13 minutes; turn once. Drizzle olive oil on the naan bread and either heat in pan or under broiler just for a few minutes. Spread remaining curry-mayo on naan. Layer patties, onion, spinach, tomatoes and feta.
Comments
