Oxygen Magazine Peanut Butter Protein Balls & Peanut Butter Protein Cookies

Oxygen Magazine Peanut Butter 
Protein Balls

Ready in 5 minutes • Makes 14 servings 

Ingredients:
1/3 cup natural peanut butter
1/4 cup honey
2 scoops chocolate whey protein powder
    (separated)
3 tbsp ground flaxseed
3 tbsp dark chocolate chips

Instructions:
Mix together all ingredients except 2nd scoop of protein. Should be the consistency of Play-Doh.
Add scoop # 2 of protein, continue mixing.

Roll into 14 small balls. 

Refrigerate/freeze to firm them up, overnight for best results. 

Enjoy!

Nutrients per serving (1 ball):
Calories: 87, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 3 mg, Sodium: 28 mg, Total Carbohydrates: 9 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 5 g, Iron: 0 mg

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Peanut Butter Protein Cookies

1 large egg

1.5 cups natural peanut butter

1.5 scoops whey protein powder, chocolate or vanilla

1/3 cup Sucanat

1/2 cup almond meal (I substituted GF flour, flax, and wheat germ)

1 tsp baking soda

1/2 tsp vanilla extract

1. Preheat oven to 350 degrees F.

2. In a bowl beat the egg. Add remaining ingredients and mix well.

3. Form little balls with your hands and space evenly on a lightly greased baking sheet.

4. Bake for 12 minutes. Balls will puff up and lightly brown.

   Let cool for a few minutes and be careful handling them while hot, they are very delicate and will crumble apart!

Oven Roasted and Steamed Asparagus

Oven Roasted Asparagus
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

Preheat an oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil.

Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

Sprinkle with lemon juice just before serving.

Also, 400 degrees F for 20 minutes
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Steamed Asparagus
1 bunch asparagus spears
1 teaspoon butter
1/4 teaspoon salt
3 cups water


Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.

Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. 

Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

crock pot Chicken Tortilla Soup

Ingredients

4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges

Directions

Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.


Serves: 4-6
Size: 3-6 quarts

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

(Makes 4-6 servings, recipe created by Kalyn with inspiration from the recipe forTuscan Baked Eggs I found in Fine Cooking Make it Tonight.)

1 small onion, finely diced
1-2 tsp. olive oil, depending on the pan
1/2 tsp. ground cumin
1/4 tsp. ground Ancho chile pepper
1 can (14.5 oz.) diced tomatoes with juice
1 can (15 oz.) black beans, rinsed and drained well
1 can (4 oz.) diced green chiles
4 - 6 eggs
1/4 - 1/2 cup grated cheese (I used Four Cheese Mexican Blend)
chopped cilantro for garnish (optional)




Preheat oven or toaster oven to 450F/230C. Spray either one large casserole dish, three medium gratin dishes, or six individual gratin dishes with olive oil or non-stick spray. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain while you saute onions.

Heat olive oil in a small frying pan with deep sides and saute onions about 2 minutes. Add ground cumin and Ancho chile pepper and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chiles to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.

Decide whether you're making one large casserole with 6 eggs, 3 medium casseroles with 2 eggs, or 6 individual casseroles with 1 egg, and spray dishes with olive oil or non-stick spray. Spoon a small amount of the tomato-bean mixture in the bottom of each dish (use about half the mixture.) Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.

Bake the casserole or gratins about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. (Edit, this will take longer in a large casserole dish.) Remove dish(es) and change oven or toaster oven to broil (Be careful not to burn yourself!) Sprinkle cheese over the top and put dish(es) back in close to the broiler for 2-3 minutes, or until the cheese has melted. Be sure to remove while egg yolk is still soft.

Serve hot, with whole wheat flour tortillas to dip into egg. Also good with salsa and sour cream served with it.

Found it here at Kalyn's Kitchen

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites

Ingredients:

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons (165 grams) natural peanut butter

1/4 cup (80 grams) honey (commenters have used agave with success!)

1 teaspoon baking powder**

1/2 cup (90 grams) chocolate chips* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

* a pinch of salt if your PB doesn't have any



Directions:
1.   Preheat your oven to 350°F / 175°C. 

2.   Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.

 Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. 

3.  Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. 

4.  With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. 

5.   Bake for about 10 minutes. 

Yields about fourteen 1 1/2" cookie dough balls.

I found this great recipe here

Tosca’s Keep-It-Tight Tilapia

 

Ingredients   

• ¼ cup / 60 ml extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed


Preparation

Preheat oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.

In a medium-sized bowl combine olive oil, garlic and seasonings.

Dip each filet into the seasoning and place it on the baking sheet.

Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.

Bake for 10 minutes.

Nutritional Value per Filet:

Calories: 183.25
Calories from Fat: 78.5
Total Fat: 9 g
Saturated Fat: 1.7 g
Total Carbs: 2.6 g
Fiber: 1 g
Protein: 23 g
Sodium: 153 mg
Cholesterol: 57 mg Sugar: 0.2 g

cauliflower crust pizza [2 recipes]

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*


directions:

To "Rice" the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

Serves 2;

Found at  Eat.Drink.Smile

 Adapted from Your Lighter Side.




-- from RecipeGirl---


CRUST:1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

TOPPINGS:1/2 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup finely shredded mozzarella cheese
3 slices Canadian bacon, cut into strips
1/2 cup pineapple tidbits
Directions:


1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.

2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.

3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.
Tips:


From Eat, Drink, Smile (tip from Beth): For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.

*Other topping ideas:
Marinara or pizza sauce with your favorite toppings
Pesto with thin sliced tomato and fresh mozzarella
Alfredo with sausage, mushrooms, Provolone & Asiago cheese
Barbecue sauce with shredded chicken, green onions and smoked gouda
*This pizza is best served on a plate with a fork.

Nutritional Information per serving

 FOR THE WHOLE PIZZA- per slice:
Serving size: 1 slice
Calories per serving: 151
Fat per serving: 7.2g
Saturated Fat per serving: 4.1g
Sugar per serving: 3g
Fiber per serving: 2.2g
Protein per serving: 12.6g
Cholesterol per serving: 53mg
Carbohydrates per serving: 9.2g


Nutritional info per serving for 

JUST THE CRUST- per slice (if you want to do your own toppings):
Serving Size: 1 slice (pizza cut into 6 slices)
Calories 84, 

Fat 4.3g, Sat Fat 2.6g, 

Cholesterol 40.8mg, Sodium 166mg,

 Carbohydrates 4.6g, 

Fiber 1.9g, Sugar 0g, Protein 7.1g
WW Points Plus: 2 Old Points Program: 2

Black Bean, Quinoa & Citrus Salad

Ingredients (serves 3-4)
1/2 cup dry quinoa
1 cup + 2 Tablespoons water
1/4 small red onion, minced
1 grapefruit, peeled & diced
1 can black beans, drained & rinsed
1/4 cup dried cranberries
2 ears of corn, kernels cut off cob (1 1/2 cups)
1 avocado, diced
1/3 cup cilantro, choppedFor the 

Lime Vinaigrette:
1 1/2 limes
1/2 cup extra virgin olive oil
salt & pepper, to taste


Instructions

Rinse quinoa in a fine-mesh strainer. Add to a small saucepan with the water, then bring to a boil.

Put a lid on the pan, turn the heat down to medium-low, then simmer for 15 minutes, or until the quinoa has absorbed all of the water.

Remove from heat, let sit for 5 minutes, then remove the lid and fluff quinoa with a fork.

Combine red onion, grapefruit, black beans, cranberries, corn, avocado, cilantro and cooked quinoa into a large bowl.

Toss with lime vinaigrette, sprinkle with additional salt & pepper to taste, then serve.

For Lime Vinaigrette:juice 1 1/2 limes into a small bowl, then whisk in extra virgin olive oil and season with salt & pepper to taste.

This nearly no-cook summer supper is packed with yummy flavors and textures!
From Iowa Girl Eats   --   Adapted from Eat Live Run.

Roasted Asparagus, Mushrooms and Onions

Prep Time: 10 mins
Total Time: 35 mins
Servings: 12


Ingredients
3 lbs asparagus, trimmed
1 lb mushrooms, thickly sliced
1 large red onions, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Directions
Heat oven to 425ºF.
Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
Gently toss all ingredients in a large bowl until vegetables are coated with oil.
Spread evenly on baking sheets.
Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

“Oh Baby!” Carrot Cake Protein Bars

Thanks Jamie Eason!

Ingredients:

Non-fat no-stick spray
1 cup oat flour (ground oatmeal found in the health section of your grocery store)
2 tsp cinnamon
½ tsp baking soda
¼ tsp salt
1/8 tsp ground nutmeg
1/8 tsp allspice (optional – more like spice cake)
3 egg whites
¾ cup Splenda
½ cup fat free Ricotta cheese
2 4 oz. jars or packs of baby carrots (instead of shredded carrots)
2 scoops vanilla whey protein (look for a low sugar, low fat and low carb variety)
1 cup quick cooking oats (optional for added carbs and energy)

Directions:
Preheat oven to 350 degrees. Spray an 8 x 8 pyrex dish with non-stick butter spray.
In a large bowl, combine flour, cinnamon, baking soda, salt and nutmeg.
In a medium bowl, mix egg whites, Splenda, ricotta and baby food until well combined. Add the wet ingredients to the flour mixture and mix well. Finally, fold in the quick cooking oats (optional) and stir until just combined.
Pour batter into the pyrex dish and spread evenly. Bake 28 – 30 minutes or until a toothpick comes out clean. Let cool and cut into 16 pieces – 4 x 4.

Nutrition per serving:      2 small squares

94 calories (132 cal with oats folded in)
1.25 g fat (2 g fat with oats folded in)
10 g carbs (17 g carbs with oats folded in)
10 g protein (11 g protein with oats folded in)