Emailing out recipes to some of my nutrition clients and wanted to share the one I get asked about the most…
Blueberry Muffin Overnight Oats 🍓
1/4-1/2 cup dry Oats depending on your goals
1/2 cup unsweetened Cashew Milk
6 oz plain Greek Yogurt
1/4 cup blueberries
Refrigerate overnight and enjoy!!! 16 oz of water first though 💦😉
Who’s going to try?! 🙋
As I’ve been increasing my training, my diet has been all about the protein. Only problem is, I am not a huge meat eater, and try to limit my dairy consumption so I am constantly trying to come up with ways to make turkey and chicken more exciting. This recipe was one of my favorites so far! It makes the extra lean turkey a little less dry and gives it a ton of flavor. These would be great in lettuce wraps and paired well with steamed snap peas!
- 1 lb extra lean ground turkey
- 1 tbs. natural peanut butter
- 1/4 cup gluten free Tamari
- 1 tsp. hot sauce
- 1/2 tsp. ground ginger
- Spray a skillet with coconut oil spray.
- Cook your ground turkey over medium heat until browned.
- Add in the natural peanut butter, tamari, hot sauce, and ginger and mix well
- Simmer over low heat 2-3 minutes longer
Makes 4 servings
If you’ve read my blog for a while now you probably know I’m not the biggest fan of veggies. I like them okay but they’re definitely not my meal of choice. For this reason whenever I come up with a new recipe I try to figure out a way to get in as many vegetables as possible. This recipe is no exception! Full of plant protein and healthy carbohydrates from vegetables, this meal definitely gets you multiple plant servings in one meal. I also used my secret trick of adding tons of spices to make the veggies taste even better!
- 2 medium sweet potatoes, diced
- 1 and 1/2 cups black beans, cooked
- 1 zucchini
- 1 red bell pepper
- Zest of 1/2 lime
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp red pepper flake
- Preheat your oven to 400 degrees.
- Dice your sweet potatoes in small cubes and place on a baking sheet sprayed with olive oil. ***Little tip for crispier potatoes, soak the raw potatoes in water for 30 minutes. It removes some of the starch and makes them crisp up better. I learned this tip from the Detoxinista!
- Bake the sweet potatoes for 40-45 minutes until roasted.
- While the sweet potatoes are cooking dice the zucchini and bell pepper into small pieces.
- Once your potatoes are done preheat a skillet with a tsp. of olive oil.
- Saute the zucchini and bell pepper until cooked over low heat.
- Add in the black beans and zest your lime over the mixture.
- Next add in your spices followed by the sweet potato and continue to saute over low heat.
- Serve and enjoy!
Makes 4-6 servings
What’s your favorite way to spice up your vegetables???