Breakfast for a week! Amazing Chocolate Peanut Butter smoothies!

Kelly is religious about her green smoothie prep. I like to do something similar, but I haven’t gotten past green in the green drinks. I do however like chocolate and peanut butter in mine!

The tasks are simple and similar to Kelly’s.

I like to line up 5 Rubbermaid containers half cup size (Please comment on what else you can use these for!) along with the blender. This will yield 5 extra meals and one for the moment!20170625_121307

Ingredients:

  • 1 scoop Whey protein powder (or plant, meat or egg protein, if you can’t do whey)
  • 1 tsp peanut butter
  • 1/3-1/2 banana
  • 1/4 c. frozen raspberries
  • 1 tsp golden flaxseed
  • Pinch of cinnamon, ginger, cayenne

Ice

1/2 c. coffee or water

smoothie-ingredients
Smoothie Ingredients

Start with the whey and measure into each container and follow with the first items and finish off with the spices. Freeze the containers. When you are ready to use (and for the blender pak), put ice and coffee or water in the blender and whirr! Start slow, gradually increase the speed. If necessary, add a little more water.

20170625_121327Serve. If you’re on the run use your favorite to go mug. If you like to indulge yourself,, I  as I do, serve in your Fav Costco wine glass. The flax doesn’t stick and it’s easy to clean.

My fitness pal says it is 252 calories. Not bad to start the day! And you won’t have a mid-morning slump! Or enjoy for lunch or snack to add a little fruit and protein to your day.

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Peanut Butter Protein Balls

If you are anything like me, I am always looking for ways to make things that will save me time during the week. I always need something quick to grab that will also keep me on track with my goals. This is one of those fun easy ideas that has saved me more times than I can count. These are sweet, salty and a great way to satisfy a snack craving or give you a quick burst of energy before a workout or when you are dragging your way through the afternoon. What are your favorite snacks?

PEANUT BUTTER PROTEIN BALLS

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1 Cup Rolled Oats

1 Cup Unsweetened Coconut Shavings

1 T Chia Seeds

1 t Coarse Salt (I like pink, grey or Kosher)

1 ¼ Cup Natural Peanut Butter (I usually use Justin’s smooth, but use your favorite!)

½ Cup Maple Syrup (the real stuff!)

3-4 T Unsweetened Dried Bing Cherries

½ T Vanilla

In a medium bowl, mix dry ingredients (oats, coconut, chia, and salt). Add peanut butter, maple syrup, cherries and vanilla and mix well. Divide the mixture into 12-24 balls. (I tend to like making them smaller so I can manage the portions). Place them on a parchment paper lined sheet and refrigerate at least 1 hour. Store in an airtight container in the refrigerator for up to a week. Enjoy!

~Kelly

 

 

Need a quick and easy dinner? Try Sole!

Whole foods had a sale on dover sole, and it looked fresher than any other in the case, so I picked some up. I hadn’t had sole in twenty years, so I was excited to try it. I had to come up with a quick dinner and since the filets are thin it cooks quickly. Don’t get over-sole-d (sorry!), though, you don’t really need a full half pound per person. I used about 2/3 lb for two.

Filet of sole used to be on menus all the time, the intro to fish dishes since it didn’t taste “fishy”. It was one of my first big attempts at fancy dinner back in the 70’s. I think the recipe was from Simca’s Cuisine or Mastering the Art of French cooking. Julia Child or her partner in crime created it and it was sole wrapped around spinach. I don’t think I have ever had more dishes in my life. Including Thanksgiving.

My sole is quick and easy, so don’t worry.

Put about a half cup of flour on a plate. Sprinkle the flour with salt, pepper and paprika.

Heat a pan on medium high heat with a little grapeseed oil, enough to shimmer. Place the coated sole, in the pan taking care not to overcrowd. After a minute or two flip over and cook the other side till just undercooked.

As the filets are finished, remove to a hot dish and keep warm in the oven.

Clean the pan with a paper towel.

Melt one or two tablespoons of butter, swirly in a tablespoon of mustard and a splash of white wine. Sprinkle in a tablespoon of capers.

Put the fish back in the pan to coat with sauce. I used Fallot Dijon Provencale, which is infused with red pepper and garlic. Serve with steamed broccoli or the fancy cauliflower which I used.

filet-of-sole-dinner
Filet of Sole Dinner

Note: The products are some I like and I didn’t receive compensation or product for those in this post