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/
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/
Gluten Free Peppermint Patties
Ingredients
½ cup coconut oil
¼ cup agave nectar
½ teaspoon peppermint oil (I used organic)
½ to 1 cup dark chocolate 73%
1 Scoop of Whey Crisps
Directions
In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon. Smash clumps of coconut oil against side of bowl until mixture is smooth. Freeze mixture for a few minutes until it starts to harden, then remove from freezer. Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate. Place plate in freezer to firm up mint balls; when firm, remove from freezer. Squish balls down into flat little patties on parchment paper. Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove). Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze)
Makes about 12 patties
Adapted from recipes from: http://sarahfit.com/recipes/
Carrot Cake Cookie
Ingredients
1/2 cup of unsalted Organic Butter (room temperature)
3/4 cup of NuNaturals Sweetener Stevia Baking Blend
1/4 cup of Erythritol Crystals (NuNaturals Sweet Health)
2 Eggs
1/2 cup of Applesauce
1 tsp Vanilla Extract
2 1/4 cups of Whole Wheat Pastry Flour
1/2 – 1 tsp Baking Powder
1-1 1/2 cups of Shredded Carrots
1 med sizes Shredded Zucchini
1/2 walnuts
1/2 raisins
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp of Ginger
1 Scoop of Whey Crisps
Directions
Preheat oven to 350 degrees. Blend together the butter and sugar substitutes (stevia blend and erythritol) until creamy. Then add the eggs, applesauce and vanilla. Next slowly blend in the flour and add the baking powder. Add in the cinnamon, and optional nutmeg and ginger. Lastly add the remaining ingredients and blend well together. Spoon batter on a cookie sheet, about 11 or 12 per sheet. Bake in over for 6-10 minutes depending on your desired consistency. I liked them on the un-done side.Once they are done, let them cool before you eat.You can leave them as in or you can top them with some coconut butter or a light cream cheese frosting for a total carrot cake frosted cookie!
Adapted from recipes from: http://sarahfit.com/recipes/
Baked Apple Dessert
Ingredients
Apples
Cinnamon
Almonds or Granola (optional)
1 Scoop of Whey Crisps
Directions
Preheat oven to 350. Peel apples, and chop them up. I like fuji, honey crisp and gala. Next add some cinnamon to your liking. Put in a baking dish. Bake in oven for 30 minutes or until desired consistency. Top with slivered almonds or granola for some crunch.
Adapted from recipes from: http://sarahfit.com/recipes/
White Chocolate Oreo Truffles
Ingredients
1 box of Candy Cane Joe Joes or Peppermint Oreos
8 ounces reduced fat cream cheese, at room temperature
10 oz bag of white chocolate chips (you mind need a little extra or use semi sweet chocolate for variety which is what I did here)
Optional sprinkles, extra Oreo crumbs or candy cane pieces for decoration on top
1 Scoop of Whey Crisps
Directions
In a food processor, grind up oreos until a fine consistency throughout.
In a medium bowl, mix together the cream cheese and oreo crumbs with your hands, kneeding until it becomes a dough like consistency.
Line a cookie with wax paper. Form small 1/2 inch balls with the dough and either put in fridge to harden or move onto step 4. It doesn’t really matter to be honest.On low, heat up the chocolate in a small sauce pan, stirring consistently until it’s a smooth mixture. You can use a microwave as well.Using two forks or spoons, drop one ball in at a time and coat with white chocolate mixture. Transfer to wax paper and let stand for 1 hour or until chocolate is hard. Store in the refrigerator.
Adapted from recipes from: http://sarahfit.com/recipes/
Banana Date Oatmeal Cookie-Muffins
Ingredients
1 Ripe Banana
3 Dates
1 cup Oats
1/4 cup Brown Sugar (unpacked)
1 Egg White (make it vegan with 1 TBSP ground flaxseed and 3 TBSP water)
1/2 TSP Baking Soda
1 Scoop of Whey Crisps
Directions
Preheat oven to 350F. Mash banana well in a medium mixing bowl. Chop up dates well or put in a blender. Add to banana mash and mix well. Next, add the dry ingredients and mix well. Feel free to add some walnuts, raisins or chia seeds. I chose to be a minimalist for this one. Spoon mixture onto a greased cookie sheet or into mini muffin pans like I did.This recipe made 10 mini muffins but I think it would make more cookies.Place in the oven and bake for 10-12 minutes or until desired. I like mine barely done.
Adapted from recipes from: http://sarahfit.com/recipes/
Blueberry-Banana Muffins With Crumb Topping
Ingredients
3 ripe bananas
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. (aluminum-free*) baking soda
2 1/2 cups (organic*) flour, divided
3/4 cup fresh or unthawed frozen blueberries
1/2 cup (additive-free*) brown sugar
4 Tbsp. (additive-free*) nondairy margarine
1 Scoop of Whey Crisps
Directions
Preheat the oven to 350°F. In a medium bowl, mash the bananas with the oil and sugar and mix well. In a small bowl, sift together the salt, baking soda, and 2 cups of the flour. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.Pour the batter into a lined muffin pan. In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs then sprinkle the crumbs onto the muffins. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.
Adapted from recipes from: http://sarahfit.com/recipes/
Blueberry Oatmeal-Cottage Cheese Bowl
Ingredients
1/3 cup Old Fashioned Oats
1/2 cup Cottage Cheese
1/3 cup Blueberries
1 Tbsp Chia Seeds (put in after picture)
Stevia to taste
1 Scoop of Whey Crisps
Directions
Put everything in a bowl and mix.
Adapted from recipes from: http://sarahfit.com/recipes/
