Banana Peanut Butter Protein Muffins

I've been making these for months every single weekend for Brad to have with his lunch every day at work.  I play around with the recipe a lot, but this seems to be the final version (for now).

Ingredients:
 

• ½ c. Unsweetened Applesauce
• ½ c. Egg Substitute
• ½ c. Sugar
• 3 Overripe Bananas, mashed
• 1 tsp. Vanilla Extract
• 1 2/3 c. All Purpose Flour
• 3 Tbsp. PB2
• 2 scoops Protein Powder (I use MRM Vanilla Whey Protein...find one low in sugar!)
• 1 tsp. Baking Powder
• ½ tsp Baking Soda
• ¼ tsp Salt
• 1 Cup of Chocolate Chips

Instructions

• Preheat over to 400 and place liners in a 12-cup muffin tin
• In a large bowl, mash the bananas and add the applesauce, egg substitute, sugar, and vanilla.  Whisk until blended
• In a medium bowl, whisk the flour, PB2, protein powder, baking powder, baking soda, and salt
• Add the dry ingredients to the wet and mix until just combined
• Fold in chocolate chips
• Spoon into muffin tins (fill almost to top)
• Bake 20 minutes

Grilled Chicken over Chopped Arugula and Cucumber Noodles with Peanut Lime Sauce

This will be my husband's lunch for the week.  I used large English Cucumbers, so my plan is to spiralize half of a cucumber every night to prep for him for the following day.  I grilled the chicken breasts with just a little garlic powder on them.  I'm also keeping the sauce in a separate container so nothing gets soggy.



INGREDIENTS:

• 4 large, English Cucumbers (don't spiralize all at once if you plan to eat over multiple days)
• 5 oz. arugula, chopped
• 3/4 cup natural peanut butter
• 6 tablespoons maple syrup (natural)
• 3 tablespoons low sodium soy sauce
• juice of 1 lime
• 6 tablespoons of water
• 1 teaspoon sesame oil
• 1 teaspoon sea salt
• 1 tsp. cayenne pepper
• sesame seeds to garnish

INSTRUCTIONS:

In a small bowl, whisk peanut butter, maple syrup, soy sauce, lime juice, sea salt, cayenne pepper, water, and sesame oil.

Chop arugula

Peel and spiralize 1/2 a large cucumber (if only making 1 serving right away)

Squeeze as much liquid out of the cucumber noodles as you can (I squeezed them in a paper towel over the sink.  They hold ALOT of water)

Combine with chicken and arugula in a large bowl

Pour the sauce and toss to combine 

Top with sesame seeds 

Slow Cooker Thai Red Curry Chicken

This recipe encompasses several of my favorite things:  Thai food, coconut/almond milk, curry, and my slow cooker!

Ingredients

• 1 ¾ cup Coconut/Almond milk (I used Blue Diamond Unsweetened, this will give you the hint of coconut flavor without all the fat of canned coconut milk)
• 7 tsp. Thai Red Curry Sauce, divided (or to taste)
• 1 ½ tsp. Sea Salt (or to taste)
• ½ Head Cauliflower, cut into small florets
• 1 lb. Sweet Potatoes, peeled, cut into small chunks
• 1 medium Red Pepper, diced
• 2 medium Carrots, peeled and diced
• 1 ½ lbs. boneless, skinless chicken breasts (since you’re using your slow cooker, they can go in frozen!)
• 2 tbsp. Natural Peanut Butter
• Juice of 1 Lime

Instructions

• In a 4- to 6-quart slow cooker, whisk together coconut/almond milk, 4 teaspoons curry sauce, and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.
• Rub 2 teaspoons curry sauce all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 6 to 8 hours.
• Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
• Vigorously stir the mixture to break up the now softened cauliflower until the "sauce" becomes creamy
• Stir peanut butter and remaining 1 teaspoon curry sauce into slow cooker until blended. Add chicken back to slow cooker and gently stir to coat.  Squeeze lime juice and stir again.

Granola Bars 2.0

Another granola bar recipe :)

Ingredients:

• 4 c. Old Fashioned Oats
• 4 tsp. Flaxseeds
• 1 small bag of Craisins Cranberry and Chocolate Trail Mix
• 17 raw almonds (equivalent to 100 calories)
• 1 c. Agave Nectar
• 2/3 c. Natural Peanut Butter (unsweetened)
• 2 scoops MRM All Natural Rich Vanilla Whey Protein (or other type of protein powder you prefer)
• 2 tsp. Cinnamon

Instructions

• Preheat oven to 300 degrees
• Prepare a cookie sheet with parchment paper
• In a food processor, combine flaxseeds, almonds and Craisins mixture and pulse until chopped
• In a large bowl, mix oats and Craisins mixture
• In a smaller bowl, mix agave, peanut butter, cinnamon and protein powder
• Pour over the oat mixture and blend until coated
• Spread out thinly on cookie sheet
• Bake for 20 minutes
• Allow to cool and then cut.