Category: Fresh Recipes

Strawberries and Cream Protein Pie

Strawberries and Cream Protein Pie

Here in Chicago the weather has been up and down. Today for example, the temperature was 54 degrees and tonight we are going to be getting 1-3 inches of snow. Welcome to living in the great Midwest. Anyhow, the 5 minutes of warmer weather prompted me to start testing out Spring recipes. I decided on this delicious oat and flaxseed crusted Strawberries and Cream Protein pie. It is like a cross between cheesecake and custard pie.

Strawberries and Cream Pie Recipe

I’ve been working with an awesome protein and supplement company, Muscle Sport, creating recipes that incorporate their products,  so I am using their vanilla protein in today’s recipe. You can use any protein that you prefer. There is a ton of protein in addition to a great complex carb source, oats. Fresh strawberries and almond milk give this pie a delicious flavor without being overly sweet. Spring will be in the air no matter where you live once you try this lovely pie!

 

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Strawberries and Cream Protein Pie

Strawberries and Cream Protein Pie

Ingredients

  • FOR CRUST
  • 1.5 c old fashioned oats
  • 1 c ground flaxseed
  • 1 c water
  • 2 tbsp maple syrup
  • 1/4 tsp sea salt
  • FOR FILLING
  • 1 c strawberries, finely chopped
  • 1/2 c vanilla protein powder
  • 1/2 c unsweetened almond milk
  • 1 egg, lightly beaten
  • 1 tsp tapioca starch

Instructions

  1. Preheat oven to 325. In a large mixing bowl, combine oats, flaxseed, sea salt and water. Stir to moisten. Stir in maple syrup
  2. Grease a 9 inch round pie pan with coconut oil. Pour crust into pan and press to fit pan.
  3. Bake 5 minutes. Remove from oven and set aside.
  4. In a medium mixing bowl, combine egg and almond milk. Slowly whisk in protein powder and tapioca starch until well combined.
  5. Stir in strawberries. Pour mixture over crust. Bake 60 minutes or until top is lightly browned and center is cooked through.
  6. Cool at room temperature 20 minutes. Chill in refrigerator at least 2 hours. Slice.
http://freshandfit.org/strawberries-and-cream-protein-pie/

Classic Italian Meatballs

Classic Italian Meatballs 1

This weekend, I had my mom and stepdad over for dinner. I took a stab at making my own meatballs for the first time. Needless to say, they came out really delicious and I knew I needed to share them with you. These meatballs would make an awesome protein to serve alongside a pasta dish or, if you are avoiding starch, spiralized zucchini “noodles.”

Be sure to purchase a reputable grass-fed beef , use pasture-raised egg and organic milk. I believe the quality of the ingredients contributes to a better finished product and you have the piece of mind knowing what you are eating is top notch as far as nutrition goes.  This recipe for classic Italian meatballs is full of aromatic Italian seasonings like basil, oregano and fennel seed. Most of the ingredients you probably have in your pantry. Mangia!

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Classic Italian Meatballs

Yield: 12-14 meatballs

Classic Italian Meatballs

Ingredients

  • 1 lb. 90% lean ground beef
  • 1/2 c Italian bread crumbs
  • 1/4 c white onion, minced
  • 1 tsp fennel seed
  • 1/2 tsp garlic, minced
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp dried parsley
  • 1/4 tsp sea salt
  • 1 egg, lightly beaten
  • 1/2 c whole milk
  • 1/2 c grated Parmesan cheese
  • 2 tbsp Olive oil for cooking
  • 1 jar of pasta sauce

Instructions

  1. Combine milk and breadcrumbs in a small bowl. Set aside.
  2. Combine ground beef, egg, Parmesan cheese, onion and seasonings in a large bowl. Mix well yet gently to ensure meatballs are tender not tough.
  3. Pour milk/breadcrumb mixture into ground beef mixture. Mix again gently.
  4. Form mixture into a little larger than golfball sized balls using a light touch.
  5. Heat olive oil in a skillet over medium heat.
  6. Place meatballs in skillet and cook 3-5 minutes. Roll each meatball over and lightly brown the other side. Remove from heat.
  7. Add pasta sauce in the saucepan with meatballs over medium heat. Bring sauce to a low simmer, cover and cook 1 hour.
http://freshandfit.org/classic-italian-meatballs/

Classic Italian Meatballs Pin

Maple, Cinnamon and Almond Glazed Chickpeas

Maple Cinnamon and Almond Chickpeas

If you have ever had those delicious roasted nuts that they sell at carnivals, you will love today’s recipe for Maple, Cinnamon and Almond Glazed Chickpeas. It is a healthy take on those sweet and aromatic nuts. We are using high protein chickpeas and glazing them in real maple syrup for sweetness, then adding almond extract and cinnamon to season them. Your house will smell awesome and you will have a sweet and crunchy snack to curb cravings without reaching for something unhealthy. I recommend doubling the recipe because these won’t last long!

 

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Maple, Cinnamon and Almond Glazed Chickpeas

Maple, Cinnamon and Almond Glazed Chickpeas

Ingredients

  • 1 can chickpeas
  • 1/4 c maple syrup
  • 1/2 tsp almond extract
  • 1 tsp cinnamon

Instructions

  1. Drain and rinse chickpeas.
  2. Spread out chickpeas and allow them to dry on a paper towel 30 minutes.
  3. Preheat oven to 400 degrees. Like a baking skeet with foil or parchment paper. Spread chickpeas on baking sheet.
  4. Bake 30 minutes. If chickpeas are not yet crunchy, bake an additional 10 minutes.
  5. Combine maple syrup, cinnamon and almond extract in a bowl. Add hot chickpeas and gently stir to coat.
  6. Spread chickpeas back on baking sheet. Bake 5 minutes longer.
http://freshandfit.org/maple-cinnamon-and-almond-glazed-chickpeas/

Maple, Cinnamon, Almond Chickpeas

 

Zesty Poblano Chicken Patties

Zesty Poblano Chicken Patties Recipe

Although wintertime is still in full swing, I often crave a delicious burger. Many people assume you can only cook burgers outside on a grill in the summertime, but I love the flavor a burger gets when cooked on a searing hot flattop. I came up with this Zesty Poblano Chicken Patties recipe when trying to think of an alternative to the standard beef burger. I wanted a hint of smokiness with a nice tang as well. Charring up a poblano pepper gives a nice smokey flavor to these burgers along with a little ground cumin. Next, we add lime zest and juice for a hint of tanginess. These patties almost reming me of a taco burger and would be great served on a bun or wrapped in a tortilla with a little sour cream or avocado. I hope this recipe will show you that grilling flavor can be achieved year-round!

 

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Zesty Poblano Chicken Patties

Zesty Poblano Chicken Patties

Ingredients

  • 1 lb chicken breast, very finely chopped or ground chicken breast
  • 1 egg
  • 1/2 c Panko breadcrumbs (or traditional breadcrumbs if preferred)
  • 1/4 c red onion, minced
  • 1 poblano pepper, minced
  • 1 tbsp jalapeño, minced
  • 1 tsp lime zest
  • 1 tsp lime juice
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 handful cilantro,chopped
  • 1 tbsp olive oil (for cooking)

Instructions

  1. Turn oven to broil at 550 degrees. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes.
  2. Place poblano pepper in ziplock bag for 10 minutes.
  3. Remove poblano and peel off skin. Finely chop poblano.
  4. In a large bowl, combine chicken and egg with all ingredients except bread crumbs.
  5. Stir in bread crumbs.
  6. Begin heating oil on flat top to medium heat. Form mixture into patties.
  7. Place patties on flat top, gently press down. Cook 5-7 minutes, flip and cook another 5-7 until fully cooked through.
http://freshandfit.org/zesty-poblano-chicken-patties/

 

Zesty Poblano Patties