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
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Peanut Butter Hummus
Paige Davis: Episode 32
Paige directs us to a “healthy” dessert!
1 cup water
1/2 cup mini chocolate chips
1 teaspoon vanilla extract
1/2 cup peanut butter or almond butter
2 tablespoons sugar or honey
Prep
Cook
n/aReady in
5 minuteDirections
- Combine all ingredients into a food processor.
- Puree until smooth and whipped.
Comments
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Salsa Chicken
Denis Morton: Episode 34
Denis says: “It’s easy, healthy, and pairs well with almost anything. I like it with quinoa and a salad.”
2-4 chicken breasts
Cheese (optional)
Taco seasoning (powder)
Salsa
Prep
Cook
Ready in
45 minutesDirections
- Preheat oven to 375°
- Roll chicken breasts in taco seasoning
- Place chicken in baking pan and cover completely with salsa
- Bake for 30-35 minutes. If you want cheese on top, remove after 30 min, sprinkle shredded cheese over the top, and bake for the remaining 5 minutes.
- Let cool briefly and serve.
Comments
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Donut Bread Pudding Recipe
Chris Merrill: Episode 13
Chris Merrill bucks the system and brings us a not so healthy recipe in Episode 13.
16 Cake Donuts, Broken into 1-Inch Pieces
2 cups Heavy Whipping Cream
3/4 cup Butter, Melted, Cooled Slightly
1/2 cup Raisins or Dried Cranberries or Blueberries (Optional)
2 tsp. Vanilla Extract
1 pint Vanilla, Cinnamon, or RumRaisin Ice Cream, Melted, for Serving (Optional)
5 Large Eggs
1 tsp. Ground Cinnamon
3/4 cup Granulated Sugar
Prep
Cook
Ready in
1 hourDirections
Lightly butter a 9- by 13-inch baking pan.
Layer the donuts in an even thickness in the pan.
Distribute the raisins over the top, if using.
Drizzle evenly with the butter.
Make the custard: In a medium bowl, whisk together the sugar, eggs, cream, vanilla, and cinnamon.
Whisk in the butter.Pour over the donuts.
Let sit for 10 to 15 minutes, periodically pushing the
donuts down into the custard.Cover with foil.
Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.
- Bake the bread pudding for 30 to 40 minutes, or until the custard is set.
- Remove the foil and continue to bake for 10 additional minutes to lightly brown the top.
- Let cool slightly before cutting into squares.
- Drizzle with melted ice cream, if desired. Enjoy!
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