#FewIngredientFriday ~ Healthy Strawberry Muffins For A Mornin’ Pick Me Up

Strawberries were super on sale the other week, so naturally I bought a million cartons (this is a total Mia move, I can be persuaded into buying anything if it’s on sale) and tried to make something out of them….. This time, it worked people!! Therefore, today I share with you my super quick, easy AND HEALTHY strawberry muffin recipe!! These little guys are perfect for ‘on the go’ snacking and especially when you are running late to work (which is me basically every day of my life).  Enjoy!!!

Ingredients

1 1/4 Cup Greek Yogurt

1 1/2 Cup Strawberries

1/2 Cup Coconut Sugar

1/2 Cup Coconut Flour

1/4 Cup Chica Seeds

1 Tbsp Vanilla

1 Cup Oats

2 Eggs

Directions

1.) Preheat oven to 375 degrees

2.) Literally mix all of the ingredients into a bowl (yes, it’s that easy!)

3.) Bake in a small muffin tin for 10-12 minutes (depending on your oven)

4.) BOOM, DONE!

 

 

 

 

 

 

 

 

#RandomRecipe ~ Green Smoothie for St. Patty’s Day

Happy St. Patrick’s Day to all of you Irish out there!!!!  I am 0% Irish that I know of, however, I still love this holiday and all of the food that comes with it (more specifically, corned beef hash)!!  Unfortunately, I don’t have that Irish touch to provide you with authentic food for this holiday.  HOWEVER, I figured I would participate in the festivities by sharing my GREEN SMOOTHIE RECIPE!!  This recipe was inspired by the “Coconut-Kale Smoothie” recipe from the cookbook “Run Fast, Eat Slow” (If you don’t have this cookbook, GET IT!).  Whether drank in place of a full meal or as an afternoon snack, this green shake is full of vitamins and natural protein and not to mention it’s delicious! CHEERS AND ENJOY! ♣

Ingredients

3-4 Kale Leaves

1 Cup Coconut Water

1/4 Cup Plain Greek Yogurt

1/2 of a Green Apple

1 Tbsp Almond Butter

1 Tbsp Honey

***Chia Seeds Optional***

Directions

1.) Detach the kale leaves from the stem

2.) Combine all ingredients into a blender

3.) BOOM, you’re done and YES, it was that easy!

 

 

#DiscoveringDenverDines ~ Pho Real Vietnamese Cuisine @ Pho Kitchen Bar&Grill

I apologize for not writing about my Denver restaurants experiences over the past few months.  To be honest, I was trying my best not to eat out in hopes of getting my eating habits back on track post marathon (update: it worked!!). Therefore, I jumped at the opportunity to try Pho for the first time at a restaurant grand opening with my friend Keshia from work!

Now, the title of this article is a little misleading because “Pho Kitchen Bar & Grill” is actually in Boulder.  HOWEVER, I had such an incredible experience that I would suggest anyone that lives in Denver to make the trip out to Boulder to try this authentic Vietnamese cuisine!

Located just off the Baseline Road exit in Boulder, the Pho Kitchen Bar & Grill is in the perfect spot!! It is just a short 5 minute drive to Chautauqua Park and the CU Boulder Campus.  With its dual level seating, modern decor and touch of Vietnamese culture, it makes for the ideal place to warm up after a nice winter hike or even escape from studying for a little while.

Granted, I’ve never had Pho before. HOWEVER, after my experience at Pho Kitchen I think I am going to have a hard time finding another Pho restaurant that compares! Keshia had to help me order because my knowledge of Vietnamese food prior to this was literally zero.  She had me try the steak pho which came with all of the fixings (jalapeños, basil, sprouts, lime) on the side for extra flavor.  And boy was it YUMMMMMY!!!! Seriously people, if you haven’t tried pho you need to and this is the perfect place to do it because I’m telling you, it was that great.  Now, my chopstick skills, not so great…..definitely need some work on those (don’t be fooled, the pics below are of Keshia, not me).  But hey, it just gives me another excuse to go back to Pho Kitchen right?!?!

I hope the next time you find yourself in Boulder, for whatever reason, that you venture to Pho Kitchen Bar & Grill.

Located at: 2900 Baseline Rd unit 3, Boulder, Colorado

#FewIngredientFriday ~ Not Your Average Protein Pancakes

High protein, low carb diets are the rave right now (AmIRight?!?) and I have a recipe that is perfect for it! Kodiak pancakes have become a staple with my marathon training because they fill me up with all of their protein AND they taste like dessert for breakfast.  Don’t get me wrong, you could totally eat these for dinner too! I mean let’s be honest, breakfast for dinner is even better than breakfast for breakfast.  Now, as it is stated in the post title, these are not your average protein pancakes! I have taken it upon myself to fiddle around with some extra ingredients to make these the best darn protein pancakes you’ve ever had! Enjoy!!!!

***Just for reference, the recipe makes about 7-8 regular sized pancakes***

Ingredients:

1 Cup Kodiak Protein Pancake Mix

1 Scoop of Vega Vanilla Protein Powder (can sub for other vanilla protein powder)

1 tsp Cinnamon

2 tsp Cocoa Powder

1 tsp Vanilla Extract

¼ tsp Nutmeg

1 ½ Cup Almond Milk

Peanut Butter, Almond Butter or Cashew Butter for any other nut spread for topping

A Pinch of Mini Chocolate Chips for topping

 

Directions:

1. This is pretty easy peeps! Literally combine all of the ingredients EXCEPT for the nut spread of choice and the chocolate chips.
2. Heat a skillet on the stove over medium heat and ensure that the pan is indeed warm enough before starting to cook your pancakes.
   

   
3. Cook pancakes and set aside4. Warm nut spread in the microwave until runny and then drizzle on top of your pancakes Finally, sprinkle a pinch of mini chocolate chips on top.
   

   

 

TOO FREAKING GOOD TO LEAVE ANY ON THE PLATE!!!!

Proof below

 

 

 

#FewIngredientFriday ~ Mango Salsa Chicken & Veggies

For Christmas this year I was fortunate enough to have received an Instant Pot (aka the most incredible invention since sliced bread).  For those of you that don’t know what an Instant Pot is, I’ll break it down for you.  It is a pressure cooker that also has functions to sauté, steam, bake, you name it! Heck, you can even make your own yogurt!!! Come on now guys, that’s pretty cool (and yes, I will learn how to make yogurt and share that in another post with you all at another date in the future).

ANYWAYS, since receiving this gift I have fallen in love with making easy and flavorful dinner in such short amounts of time.  I wanted to share my favorite “go to” recipe for the weeks that I work night shift and have no energy to cook when I get home.  Now, if you don’t own an Instant Pot then there is no need to fear because you can also make this same recipe in a Crock Pot and have it cooking and ready when you get home from work or a busy day.  I hope you all enjoy this easy and delicious recipe as much as I do!

Ingredients:

3 Chicken Breasts

1 Green Bell Pepper

1 Red Bell Pepper

1 Orange or Yellow Bell Pepper

1 Onion

1 12oz Jar of Mango Salsa (I try to find the ones that don’t have a lot of sodium or added sugar)

2 Tbsp of Olive Oil

1/3 Cup of Chicken Broth

 

Directions:

1.) Cut all bell peppers and onion into strips and toss in olive oil

2.) Place chicken breasts in pot and top with veggies.  Pour chicken broth on top of both chicken and veggies and finally, smother with the mango salsa of your choosing.

IF USING CROCK POT: Place on low heat cooking for 6-8 hours.  Every Crock Pot is different so you kind of need to use your own judgement with the settings that your particular appliance has.

IF USING INSTANT POT: Close and secure the lid and ensure that the vent valve is secure and not open to “vent mode”.  Press the “pressure cook” button and set the timer for 10 minutes.  Please note that it may take a few minutes for the Instant Pot to heat up to the ideal temperature to pressure cook the amount of food that has been placed in the pot.

3.) When finished cooking, shred the chicken and stir all of the contents in the pot together.  You can serve this over a bed of rice or with tortillas or just eat it by itself because it’s that good.

4.) Now wasn’t that EASY?!?!? Ugh, I just love quick, easy and scrumptious dinner 🙂

#RandomRecipe ~ Loaded Cauliflower Casserole

It’s wintertime!!! That means we are all looking to warm up inside one way or another.  What better way to do that than to cook something with bacon and cheese in it?!?! I mean, come on, bacon brings a smile to everyone’s face.  Unless you are a vegetarian like my old Chicago roommate (love you Nat!!), then you don’t qualify.  However, if you fall into this category, then there is still good news!  Just make this recipe without bacon and chicken and BAM! everyone is happy (except for the vegans of America but unfortunately I have no remedy for you).  So, without further ado, here is my recipe for Loaded Cauliflower Casserole!!! Stay warm this winter peeps!

Ingredients:

4 Cups of Cauliflower Florets

1-2 Baked Chicken Breasts (Chopped/Cubed)

1 1/2 Cup Shredded Colby Jack or Monterrey Jack Cheese

1/4 Cup Chopped Jalapeño

1/4 Cup Chopped Onion

1/4 Cup Chopped Chives

1/2 Cup Chopped Bacon

Sour Cream for Topping (if desired when finished baking)

Salt and Pepper for Taste

Directions:

1.) Preheat the oven @400 and bake chicken for 15-20 minutes (it’s OK if it isn’t 100% cooked through because it will be going in the oven again).

2.) While waiting for chicken to cook, steam the cauliflower for 4-5 minutes. And  if using raw bacon instead of bacon bits, cook it on the stove top and chop into pieces when finished.

3.) In a bowl, combine 1 cup of cheese with the already steamed cauliflower and pour into a casserole dish.

4.) Top with chopped onions, jalapeños, chives, bacon, and chopped chicken.  Finally, pour the other 1/2 cup of cheese on top.

5.) Bake with tin foil covering for 20 min, then uncover and bake for another 5-10 min.

6.) ALL DONE!!! Enjoy your warm cheesy delight!

Yes, this is me holding cauliflower like a bouquet. NO SHAME

 

#RandomRecipe ~ Beyoncé Inspired Kale Salad

If you know me well enough then you’d know that I have a small obsession with Beyoncé.  This is something I’m not ashamed of in the slightest because, let’s be honest, she is incredible.  If any of you would care to fight me on this topic then feel free but just know that I like her so much that I bought the same sweatshirt she has.

Please take a moment to enjoy this photo proof below:

Needless to say, I love her (and this sweatshirt).  Therefore, I took the liberty of making a kale salad recipe in her honor.  I hope you all like it (and her) and much as I do once you try it.

Ingredients:

1lb of Brussels Sprouts 1 Bunch of Kale

1 Lemon

1 Clove of Garlic

4 Tbsp Vegetable Oil

2 Tbsp Olive Oil

1/4 Cup Chopped Almonds

1/4 Cup Chopped Walnuts

Salt and Pepper for taste

Directions:

1.) Preheat Oven to 400 Degrees.  While oven is preheating, chop the brussels sprouts in half and place in a bowl with chopped almonds, walnuts, 2 Tbsp of olive oil.  Add salt and pepper as desired. Then place in an oven safe dish and cook for 20 minutes

2.) While brussels sprouts and nuts are cooking, you can make the dressing.  Squeeze the lemon juice from the lemon into 4 Tbsp of vegetable oil and then add 1 clove of minced garlic (you can always add more if you’d life). Mix or shake well in a container and BOOM, it’s done.

3.) The last thing to do while the brussels sprouts are cooking is to steam the Kale.  Start by pulling the kale leaf off of the stem and then steam for 3-4 minutes or until soft.

4.) Combine everything and #SlayLikeBeyoncé while eating this yummy AND healthy salad!!! For better taste, buy a Kale sweatshirt and eat while wearing it because that’s what I do and it is even more enjoyable 😉