Balsamic Peach Pizza

This pizza is a sure way to impress anyone! It's just so pretty, people won't even realize it only took 5 minutes to put together! Enjoy : )

Ingredients:
1 ready made whole wheat pizza crust(I really like rustic crust)
1 tbsp. olive oil
1 oz. organic baby spinach
4 oz. fresh sliced mozzarella
1 medium yellow peach, sliced
2 tbsp. balsamic vinegar

Directions:
1. Preheat oven to 400
2. Drizzle olive oil over crust and spread evenly
3. Top crust with baby spinach, mozzarella, and sliced peaches
4. Bake 10-15 minutes
5. Drizzle pizza with balsamic vinegar and cut into 4 slices





Servings-4/Serving Size-1 slice/Calories-353/Carbs-50g/Fat-12g/Protein-14g

Healthy Cookie Dough Protein Bites

Summer is off to a busy start already! I'm currently taking an introduction to parenting class, which is very interesting. I thought this would be an appropriate class because I have exhausted all of my nutrition and exercise electives. I hope to gain some insight into what's in store for the future! If your not familiar with Quest protein bars, I'm sorry. I love these bars, they are super high in protein and fiber and have minimal ingredients. They are quite expensive, so I decided to make my own version. I love making homemade protein snacks because you can control exactly what goes in them. One of my favorite flavors is cookie dough, but I plan on experimenting with different flavors! Enjoy : )

Ingredients:
2/3 cup cashews
1/3 cup oats
1 scoop vanilla protein powder
1 tsp vanilla extract
1 Tbsp reduced sugar maple syrup
12 squares dark chocolate( my favorite is Green & Black's 70% organic dark chocolate)**
1/4 almond milk

Directions: 
1. In a food processor combine cashews and oats, pulse into a flour-like consistency
2. Add in protein, vanilla, maple syrup and pulse again until combined
3. Break chocolate into individual squares and place in food processor, pulse one to two times, just enough to break up the pieces
4. Place mixture into medium sized mixing bowl and add almond milk 1 Tbsp at a time
5. Once the dough is sticky, roll into balls and place on parchment paper
6. Store in refrigerator and try not to eat them all at once :)
**You can also use 1/4 cup chocolate chips

Servings-12/Serving Size-1 bite/Calories-84/Carbs-6g/Fat-5g/Protein-4g

Avocado Egg Salad

Your classic egg salad just got a makeover! I substituted the mayonnaise for avocado and greek yogurt, making this a nutrient packed lunch. Did you know eggs contain vitamins A, D, E, B12, folate and essential minerals like iron and selenium? Now you do! Enjoy : )

Ingredients:
3 hard boiled eggs
3 hard boiled egg whites
1/4 cup plain non-fat greek yogurt
1 medium avocado
1/4 tsp salt
1/4 tsp pepper
1 tsp Dijon mustard(optional)

Directions:
1. Smash the eggs in a medium sized mixing bowl and combine with yogurt, avocado, salt/pepper, and mustard.
2. Serve with your favorite bread or over a salad

Servings-4/Serving Size-1/Calories-124/Carbs-4g/Fat-8g/Protein-9g

Black Bean and Quinoa Salad with Avocado Lime Dressing

I know its been awhile since my last post! The past couple weeks have been exhausting with tests and papers! I'm getting ready to finish up the spring semester and look forward to my week break before summer starts! This is pretty much the best salad ever, I love all the different textures this salad has. Black beans mixed with quinoa is a full protein serving, making it a great option for vegetarians or vegans. The dressing is amazing, making your own dressing is both cost effective and delicious! Plantains are a member of the banana family. They have a low glycemic index and are not as sweet as bananas. These "chips" provide a great crunch to the salad. Enjoy : )

Ingredients:
1 15oz container Earthbound organic spring mix
8 oz cooked quinoa
1 can no salt added black beans, drained and rinsed
1 cup frozen corn
1oz plantain chips(about 20 pieces)
1 medium avocado
1 jalapeno pepper, seeded
2 tsp. minced garlic
1 lime

Directions:
1. In a large bowl combine quinoa, black beans and corn
2. In a food processor or blender combine avocado, jalapeno, garlic, juice of whole lime, and 1/2 cup water, blend until smooth
3. In a large mixing bowl, toss salad with dressing
4. Divide salad onto four large dinner plates, top with quinoa mixture, and sprinkle on plantain chips








Servings-4/Serving Size-1 salad/Calories-363/Carbs-51g/Fat-12g/Protein-13g

Energizing Kale Smoothie

I have been drinking lots of green smoothies lately and they just make you feel good! I wanted to talk a little bit about which fruits and vegetables you should consider buying organic. My rule is if it has a skin that you eat, buy it organic. The skin holds all the pesticides and GMO's that we shouldn't be consuming. Also, there is a list called the dirty dozen that is helpful when selecting which produce to buy organic. When you buy organic you are not only avoiding all the bad stuff, you are increasing the nutrients in the food, leading to better overall vitamin and mineral intake. Here is the list of the dirty dozen and enjoy your smoothies. : )
1. Apples
2. Celery
3. Strawberries
4. Peaches
5. Spinach
6. Nectarines
7. Grapes
8. Sweet red peppers
9. Potatoes
10. Blueberries
11. Lettuce
12. Kale/Collard greens

Ingredients:
1 cup water
1 cup packed organic baby kale
1 orange, peeled
1/2 cup frozen organic strawberries
1/2 cup frozen pineapple

Directions:
1. Place all ingredients into blender and blend until smooth
     *Using frozen fruit makes your smoothie thicker, if your fruit is not frozen throw in a few ice cubes
      *You can also add protein powder for a perfect after workout snack


Serving Size-1/Calories-184/Carbs-43g/Fat-1g/Protein-4g

Amanda's Muesli

I'm pretty much obsessed with this granola-like breakfast treat! Muesli is a mix of uncooked oats, nuts, dried fruit, yogurt and milk. It has all the essentials for a complete nutrient dense breakfast including; good carbohydrates, healthy fat, low-fat protein and fruit. You can customize your muesli with your favorite add- ins. The best part is that it is prepared overnight and you don't even have to think about cooking in the morning! Enjoy : )

Ingredients:
1/2 cup plain non-fat greek yogurt
1/2 cup almond milk
1/2 cup dry quick oats
2 Tbsp. ground flax seed(or almonds, walnuts..etc)
2 Tbsp. dried cherries(or raisins)
1 Tbsp. shredded light coconut

Directions:
1. Place yogurt and milk in bowl of choice, stir in oats, flax, cherries, and coconut
2. Place in fridge, covered overnight
3. In the morning top with fresh fruit and more almond milk(I like blueberries and bananas)
        *This would be a fun breakfast to put in a mason jar :)

Servings-1/Calories-400/Carbohydrates-54g/Fat-12g/Protein-20g

Santa Fe-Style Quinoa with Lightened up Suiza Sauce

I love this recipe for so many reasons other than it tasting amazing! There is a reason people are obsessed with quinoa and its not just because of it's name. It is actually a seed, not a grain making it gluten free, it contains riboflavin, an essential vitamin needed for cell metabolism, and is high in protein, keeping you satisfied. This recipe was inspired by lean cuisine's Santa Fe-Style Rice and Beans. I also adapted the sauce from Better Homes and Gardens, reducing the fat content. Suiza sauce is usually used as the sauce for enchiladas but it pairs well with other dishes as well. I already made this twice this month! Enjoy : )

Ingredients:
8 oz. cooked quinoa
1 cup no salt added, drained black beans
1/2 Tbsp. all purpose flour
1/4 cup low fat sour cream
1/3 cup fresh cilantro
1/2 can fire-roasted tomatoes, undrained
1 tsp. minced garlic
1/4 of a medium onion, cut into thin wedges
1 medium tomatillo, sliced into wedges
1 jalapeno chile, sliced
1/4 cup reduced fat cheddar cheese for topping

Directions:
1. Preheat oven to 350
2. Spray baking sheet with cooking spray and roast onion, tomatillo, and jalapeno for 7 minutes on each side
3. In a blender combine roasted vegetables, garlic, flour, sour cream, cilantro, and tomatoes and blend until smooth
4. Distribute the quinoa and beans into two bowls and pour sauce onto each
5. Sprinkle cheese on top and bake for an additional 5 minutes or until cheese is melted

Servings-2/Serving Size-1 bowl/Calories-429/Carbs-66g/Fat-9g/Protein-19g
*This could also be made as a side dish, making 4 servings