Potato Salad
Ingredients
3 lbs of Red Potatoes
2 Sweet Potatoes
2 Stalks of Celery
1 Small Vidalia Onion (chopped finely)
2 Chives
1/3 cup Fresh Chopped Herbs like Parsley
1/3 cup Mayonnaise (Use Vegannaise if you wish, or even Light Mayo)
1/3 cup Sour Cream (again, use low fat sour cream or greek yogurt, whatever is on sale or in your kitchen)
1 tbsp Dijon Mustard
1 tsp paprika
1/8 tsp Cayenne
Salt and Pepper to taste
1 Scoop of Whey Crisps
Directions
Wash and scrub potatoes. Peel red potatoes if you like. Place into a pot, fill with water (add salt), cover and bring to a boil. Once boiling, reduce heat and simmer for 8-10 minutes or until the potatoes are to a consistency of your liking (I like them well done). Drain water, chop red potatoes into 1 inch cubes. Chop sweet potatoes intro smaller cubes, think 1/4-1/2 inch. While water is coming to a boil, finely chop onion, celery, and chives. Add in remainder of ingredients. Refrigerate for 2 hours before serving (or longer, you can make this a day ahead.) Add more or less paprika, and cayenne, depending on your preferences!
Adapted from recipes from: http://sarahfit.com/recipes/
Clean Balsamic Chicken Salad
Ingredients
4 oz Chicken Breast (raw, sliced the long way intro strips)
Handful of mushrooms
1/4 cup Balsamic Vinegar
1/2 tbsp minced garlic
1/2 tbsp dijon mustard
1-2 tbsp Balsamic Vinaigrette (Below 80 calories per serving)
Cucumber
Mixed Greens
1 Scoop of Whey Crisps
Directions
Bring a small pot of water to a boil. Add balsamic vinegar, mushrooms, garlic and chicken. Boil for about 15 minutes or until the chicken can be pulled apart using 2 forks. Drain water once it’s done. Pull chicken apart, add mustard. Cut up some cucumber, and add to mixed greens on plate. Top with chicken mixture. Drizzle a tablespoon or two of balsamic vinaigrette. If you dressing has little fat, feel free to add a few slivered almonds.
Adapted from recipes from: http://sarahfit.com/recipes/
Taco Salad
Ingredients
Romaine Lettuce
Grilled Chicken
Bolthouse Farms Yogurt Ranch mixed with Salsa
Black Olives
Jalapenos
Peppers, Onions and Mushrooms sauteed
Avocado (1/4)
Tortilla chips
1 Scoop of Whey Crisps
Directions
Put all ingredients in a bowl, mix, and enjoy!
Adapted from recipes from: http://sarahfit.com/recipes/
Green Goddess Dip with Vegetables
Ingredients
3 6-inch whole-wheat pitas
2 tsp canola oil
Cumin
Chili powder
Kosher salt
2 cups chopped avocado (about 2)
1 cup nonfat Greek yogurt (such as Fage) or plain nonfat yogurt
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2/3 cup chopped fresh chives, divided
1/2 cup chopped fresh parsley
7 cups assorted fresh vegetables, raw or lightly steamed (e.g., beet slices, baby carrots, sliced fennel, julienned jicama, snow peas)
1 Scoop of Whey Crisps
Directions
Preheat oven to 350°F. Cut each pita into 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and kosher salt—all to taste. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy. Meanwhile, put avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip.To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter.
Adapted from recipes from: http://sarahfit.com/recipes/
Sesame Ginger Maple Baked Tofu
Ingredients
1 Package of Firm or Extra Firm Tofu
1 Tbsp Ground Ginger
1/2 Tsp Cayenne Pepper
1/4 Tsp Black Pepper
2 tbsp Sesame Oil (I used Olive Oil)
2 tbsp Maple Syrup (or agave nectar)
2 Tbsp Apple Cider Vinegar (I used Bragg’s)
Optional: bake and/or garnish with sesame seeds
1 Scoop of whey crisps
Directions
First, blot Tofu or place in a Tofu Press. I put mine on a cooling rack with paper towels under and above with a weighted kitchen utensil on top to expel excess liquid. Next, combine the ginger, cayenne and black pepper, oil, maple syrup and apple cider. Cut tofu into thin slices. I cut mine into 13-15 pieces. Coat tofu slices with mixture. Refrigerate at least 10 minutes or overnight for more flavor. Place slices evenly on a baking sheet, line with aluminum foil for easier clean up, drizzle left over sauce on individual slices. Bake in the over at 425F for 35 minutes, turning half way through.
Adapted from recipes from: http://sarahfit.com/recipes/
Garbanzo Nuts
Ingredients
Canola oil cooking spray
Parchment paper
1 can chicpeas (15 ounces- rinsed and drained
1/2 teaspoon cayenne pepper
3 teaspoons garlic powder
1/2 teaspoon cumin powder
1 Scoop of Whey crisps
Directions
Preheat over to 400 degrees F. Spray light coating of canola oil onto cookie sheet covered in parchment paper. Mix chickpeas with spices and place in a single layer on cookie sheet. Bake for approx. 40 minutes, stirring occaionally. When done store in an airtight container to maintain crispness. Makes 4 servings.
Adapted from recipes from: http://sarahfit.com/recipes/
Black Bean Mango Quinoa Salad
Ingredients
2 cups quinoa
4 cups water
1 mango, diced
1 can black beans, rinsed and drained
1 red pepper, diced
1 green pepper, diced
1/2 red onion, diced
1 small bunch of cilantro, chopped fine
the juice of 1 lime
1 teaspoon cumin
1 teaspoon kosher salt
1/4 cup olive oil
1 Scoop of Whey Crisps
Directions
Cook quinoa according to package directions with water. Add all other ingredients to a large bowl. When quinoa is cooked, add to large bowl and stir to combine. Let set for about 15 minutes before serving so that the flavors can combine.
Adapted from recipes from: http://sarahfit.com/recipes/
Texas Caviar Recipe
Ingredients
2 avocados
2 tomatoes (remove pulp inside)
1/2 red onion chopped
1 can black beans (rinsed)
1 can green giant mexicorn
juice of 1 lime
fresh cilantro chopped to taste
1/3 c white vinegar
1/3 c vegetable oil (olive oil is fine too)
1 packet good seasons italian seasoning (mix with vinegar and olive oil)
1 Scoop of Whey Crisps
Directions
Chop it all up and mix it together. This was amazing. A friend in the Junior League made this for our last provisional group meeting and it was a huge hit! Double for a large party.
Adapted from recipes from: http://sarahfit.com/recipes/
Guacamole with Crab and Mango
Ingredients
4 Avocados
1/2 Red onion diced
1 Small tomato seeded and diced
2 Cloves garlic minced
1/2 Jalapeno finely diced
Chopped fresh cilantro to taste
1/2 Teaspoon cumin
Juice from 2 limes
1 Mango cubed
1/2 Cup fresh lump crab meat
salt
1 Scoop of Whey Crisps
Directions
Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Squeeze the lime juice into bowl. Add cilantro, cumin, and garlic. Mash with a fork to desired consistency. Fold in tomato, onion, jalapeno, mango, and crab. Season with salt to taste.
Adapted from recipes from: http://sarahfit.com/recipes/
Sweet Serendipity Black Beans with Cilantro Citrus Cream
Ingredients
2 (15 oz) cans Black Beans, rinsed and drained
1 (14.5 oz) can Fire Roasted Tomatoes, diced, drained
2 Tbsp Shallot, chopped
2 Tbsp Orange Juice
2 tsp Honey
1 tsp Onion Powder
½ tsp Cumin, ground
1 canned Chipotle Pepper in Adobo Sauce, finely minced (use only 1 chile from can)
1 scoop Whey Crisps, natural unflavored
Cilantro Citrus Cream
⅔ cup Sour Cream, reduced fat
¼ cup Whey Crisps, natural unflavored
¼ cup Cilantro, fresh, chopped
2 Tbsp Orange Juice
Directions
1. Place bean, tomatoes, shallot, orange juice, honey, onion powder, cumin and chipotle chile in a large saucepan or Dutch oven.
2. Cook, stirring occasionally, until heated through (about 15-20 minutes).
3. Remove from heat and sprinkle in ½ cup Whey Crisps, stirring constantly to incorporate.
4. In small bowl, combine Cilantro Citrus Cream ingredients.
5. Place beans in a serving dish and top with Cilantro Citrus Cream. Garnish with fresh cilantro, if desired.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serving Size: 8 servings
