Chocolate Chip Banana Muffins

I've been trying to make/make available healthy breakfast foods that are high in protein so we will ALL actually EAT BREAKFAST! We are almost always in a rush in the morning before work and school and around here - it's usually breakfast that gets sacrificed.

We've been eating a lot of Kodiak brand pancakes. I bought my youngest (11) a mini waffle iron for Valentine's Day and taught her how to make the batter - so she has been loving those. I also taught the girls how to make eggs they way they like them (over easy is preferred by most!) We've also been having Oikos greek yogurts with granola and in a real pinch - protein granola bars. I saw this recipe online and that it would be PERFECT to have on hand instead of the granola bars - that really should be eaten as a snack later in the day. We'll see!!

Chocolate Chip Banana Muffins

2 bananas
2 c Kodiak power cake powder
1 c almond milk
1/4 c maple syrup
1 egg
1 tsp vanilla extract

Chocolate chips to your liking

Preheat 350 degrees
Mix all ingredients. Put in greased or lined muffin tray and bake for 16 to 17 minutes.

2 muffins 230 cal 11 g protein

*This picture the muffins have white chocolate chips in them. I personally would've used mini chocolate chips, but my daughter, Biz made them and she prefers white chocolate chips.

Ironman Salad

Ironman Salad

Raw Kale
Edamame
Blueberries
Dried cranberries
Matchstick carrots (buy them already matched)
Red onions
Salted peanuts
Sunflower seeds
I added roasted salted pistachios

Dressing
Red wine vinegar
Honey
Raspberry puree
Dijon mustard
Seasoned rice wine vinegar
Salt and pepper
SEE SUPER CHEAT AT BOTTOM

It looks like a long list - but this really is a quick salad.
As with most salads - you just add the amounts pertaining to what you have on hand - and what your preference is for that ingredient.

With the Kale - you have to remove the rib (hard stalk) just tear the lettuce off the stalk.
Cook Edamame according to package directions and let cool - or remove from pod and let cool.
Slice or dice red onion (if you don't want an overpowering taste - soak the slices in ice water for about 10 minutes while your getting everything else ready).
If you want a SUPER CHEAT - you can buy Brianna's Raspberry Poppy Seed Dressing

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

I've been wanting to try the precious "quinoa" every has been talking about - so I bought some to make sure I had it on hand when I found the perfect recipe. Well, guess what?? I found that perfect recipe for me to dive head first into a new adventure with quinoa.

Even my husband really liked it!

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

1 c dry quinoa, rinse if necessary
1 T olive oil
1 3/4 c water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
Grape or cherry tomatoes, halved or quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 lime, juiced
1/2 tsp cumin
1/2 T olive oil
salt, to taste

Warm the olive oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes. * I followed those directions to a T and it didn’t come out. So, I used her suggestion about toasting it – then followed the directions on the back of the quinoa package and it came out perfectly.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt and garlic. Whisk it aggressively. Adjust seasoning as necessary. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

Thanks Eating for England!!

Salmon Steak & Steamed Veg

If you haven't noticed - I reference things I've bought at Costco so often that I really should be getting paid for it:)

2 more Costco products - you can find these same products at any store - I just happened to get mine there.

This meal is 422 calories - seriously...
Salmon Steak & Steamed Veg

1 Salmon Steak (click HERE for easy, quick, amazing salmon)
2 cups steamed veg (I always buy Kirklands stir fry blend - it has something for all of us)

Follow directions for salmon steak per link above
Follow directions on the back of the package of veg you have. If you don't know how to steam vegetables - email me and I'll post a tutorial.

ENJOY!

Creamy Avocado and White Bean Wrap

Oh yeah babe - this was good. AND this huge wrap is only 346 calories!! I just had a baby 2 months ago and I am gettin back on the skinny train. For my information - and yours if you are interested - I am going to try to add nutrition information at the bottom of the recipe...

Creamy Avocado and White Bean Wrap

2 tablespoons cider vinegar
1 tablespoon canola oil
2 teaspoons finely chopped canned chipotle chile in adobo sauce, (or 1 tsp dried chipotle powder and a dash of vinegar)
1/4 teaspoon salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion
4 8- to 10-inch whole-wheat wraps, or tortillas

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Nutrition
Per serving: 346 calories; 17 g fat ( 4 g sat , 9 g mono ); 15 mg cholesterol; 44 g carbohydrates; 12 g protein; 13 g fiber; 462 mg sodium; 491 mg potassium.

*Next time I make these I think I’ll add a bit more chipotle in adobo to kick up the spice factor (and I’m not a huge fan of heat).

**Since I am a big advocate of having my kids eat what my husband and I eat (who wants to be a short order cook?) I made a few changes to how I served these. I thought the slaw was a little tart for my kids (ages 9,7 &4) so, I sprinkled a little sugar on top of their slaw. Considering how healthy these are - I don't feel the least bit bad about that:) I also didn't mix the cheese in with the avocado bean mixture b/c my son isn't a fan of 'cold cheese.'