Peanut Butter Protein Bites

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So I turned 25 this week.

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& nothing happened.

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Does turning a quarter of a century really mean that birthday magic just disappears?

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I spent the majority of the day inside airports and airplanes. Which, normally, would make me overjoyed! I love airports! I love being alone in airports! Unfortunately, it’s uncouth to tell the strangers around you it’s your birthday and ask them to do things for you because of it.

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But my sweetie greeted me with mimosas when I woke up & I ate three bagels for breakfast – so cheers to 25!

 

 

Time: 45 minutes (prep + cooking) | Serves: 12

Ingredients:

  • 1 cup of dates, pitted
  • 2 tbsp. of chia seeds
  • 1/2 cup of dark chocolate chips
  • 1/4 cup of peanut butter
  • 1/2 a cup of rolled oats
  • 1 tbsp. of honey
  • 1 scoop of vanilla whey protein

How to:

  • In a food processor, pulse dates until they form into a ball
  • Add the remaining ingredients + pulse until everything is well combined in all small bites
  • Form into small balls + place on a lined baking sheet
  • Pop in fridge for 30 minutes
  • Serve
  • Store in an airtight container
  • Play game with sweetie where you toss these into each other’s mouths until they are all gone

Bacon + Broccolini Pizza

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I make really fabulous, filling dinners every night. Obviously, I’m a food blogger.

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But sometimes you just gotta have a sweet treat, ya know? Garr & I OCCASIONALLY take a little ride on over to the local yogurt drive thru after din din. Like, only occasionally three times a week.

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All this time we thought we were getting away with our frozen dessert addiction. No, no, no. Those teenage yogurt scoopers look innocent, but man are they perceptive.

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“Oh yeah – I remember you guys. You get the military discount & you like lids on your yogurt.”

……………. She knows we like lids. She basically knows our innermost workings. The jig is up!

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Note to self: get new yogurt place or invest in disguises.

 

Time: 45 minutes (prep + cooking) | Serves: 2 pizzas

Ingredients:

  • 8 slices of bacon, cut in chunks
  • 1 onion, sliced thin
  • 1 bundle of broccolini, rinsed + trimmed
  • 8 oz. of fontina cheese
  • 2 pizza crusts, Trader Joe’s organic crusts used tonight!
  • 1 tbsp. of crushed red pepper
  • 1 tsp. of oregano
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Parmesan cheese, for serving

How to:

  • Preheat oven to 425 degrees
  • Heat a skillet over medium heat
  • Add bacon chunks + cook until crisped to your desire (they will cook more in the oven)
  • Put on a paper towel-lined plate
  • Add onion + S+P, cook for two minutes
  • Add broccolini + S+P, cook for 4 minutes
  • On pizza crust, add 1/2 broccolini mix + 1/2 bacon + 1/2 fontina
  • Sprinkle with S+P + 1/2 crushed red pepper + 1/2 oregano
  • Drizzle with 1/2 olive oil
  • Bake in oven for 15 minutes or until cheese is melted + golden brown
  • Serve hot with parmesan cheese
  • I don’t even have anything funny to say just eat every bite of this

Lentil Meatball Sandwiches

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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