Tag: protein

Berry + Pineapple + Chia Protein Bowl

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I have a new, crippling disease.

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I eat too fast.

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It’s not like a cute, “whoops I’m done before you!” It’s an, “OMG I have licked my plate clean and no one has even touched their main courses yet” kind of thing.

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I feel like it’s the worst in public. I know I’m alarming onlookers. I mean, there is no way to eat like a ravenous gorilla & still look graceful. I was at Panera Bread yesterday & was dipping this sammich into some tomato soup & literally slamming it into my face. There was soup all over my mouth, crumbs on my chin. I went through 12 napkins, finishing the meal in 4 minutes flat. ALL while carrying on a conversation. Something is WRONG. It doesn’t have to be this way, does it?

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Perhaps it does because I specifically used this wide bowl for my smoothie so I could shove my face all up in there.

 

 

 

 

Time: 20 minutes (prep + smoothieing) | Serves: 1

Ingredients:

  • 1/2 cup of frozen berries (raspberries, blackberries, + blueberries used here)
  • 1/2 cup of frozen pineapple
  • 1 tbsp. of peanut butter
  • 1 scoop of vanilla whey protein
  • 1 tbsp. of chia seeds, + more for serving
  • 4 oz. of nonfat vanilla yogurt
  • 1 cup of almond milk
  • Granola, for serving
  • Fresh berries, for serving

How to:

  • In a nutribullet, ninja, blender or other pulverizing contraption, combine berries + pineapple + peanut butter + protein + chia seeds + yogurt + almond milk
  • Blend until smooth + no chunks
  • Pour into a bowl + top with more chia seeds + granola + berries
  • Serve cold
  • Time yourself + see if you can beat my record of swallowing this in 2.5 minutes
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Lentil Meatball Sandwiches

17 Comments

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It’s, like, really tough being me.

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I do my best to lead a healthy lifestyle. You know, try to be an example for my peers. But I’m human – I have urges.

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For example, there is a farmer’s market on the street outside of work every Thursday. There are many food trucks selling delicious treats. I.e. donuts, philly cheese steaks, chocolate dipped bananas on sticks. The list goes on.

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I head to lunch with some coworkers & my eyes are on the prize – a vegan salad. The coworkers stand in line with me tricking me into thinking I have started a movement – salads for everyone! When the smell of tacos & tamales hits our nostrils. Off they run! I’m left with a choice – 6 bites of lettuce or 2 piping hot fish tacos with a side of rice, beans & happiness. But because I am strong willed self-conscious & a self-proclaimed healthy food blogger  afraid of being considered a follower, I stuck with the salad.

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See what I mean??? It’s so hard being me.

 

 

Time: 1 hour (prep + cooking) | Serves: 24 “meat”balls

Ingredients:

  • 2 1/2 cups of lentils, uncooked
  • 1 onion, diced
  • 1/2 cup of breadcrumbs
  • 1 6 oz. can of tomato paste
  • 1 tbsp. of all-purpose flour
  • 4 cloves of garlic, minced
  • 1/4 cup of parmesan cheese
  • 2 eggs
  • 2 tsp. of crushed red pepper
  • 1 tsp. of oregano
  • 1/2 tsp. of italian seasoning
  • 1/2 tsp. of dried basil
  • S+P, to taste
  • Toasted bread, for serving
  • Tomato sauce, for serving
  • Mozzarella cheese, for serving

How to:

  • Preheat oven to 400 degrees
  • Cook lentils according to package directions, drain + rinse under cold water
  • Combine lentils + onion + breadcrumbs + tomato paste + flous + garlic + parmesan + eggs + crushed red pepper + oregano + italian seasoning + dried basil + S+P in a large bowl, mashing lentils
  • Roll lentil mix into meatball sized balls + arrange on a parchment paper-lined baking sheet
  • Bake for 20 minutes
  • Heat tomato sauce in a skillet
  • Add lentil meatballs to the skillet + cover with sauce
  • Arrange meatballs on bread + top with mozzarella
  • See how many meatballs you can swallow whole