? cup loosely packed fresh cilantro
3 tablespoons fat-free, low-sodium chicken broth
2 tablespoons sliced almonds
2 tablespoons shredded or grated Parmesan cheese
1 teaspoon salt-free garlic-herb seasoning blend
4 salmon fillets (about 4 ounces each), rinsed and patted dry
1/4 cup sliced almonds
1. Preheat the oven to 400F. Line a baking sheet with aluminum foil or lightly spray with cooking spray.
2. In a food processor or blender, process the pesto ingredients for 15 to 20 seconds, or until slightly chunky.
3. Place the fillets about 2 inches apart on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds.
4. Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
Chicken Thighs with Cherry Tomatoes
2 tablespoons olive oil
6 boneless, skinless chicken thighs
1/2 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper
2 cups cherry or grape tomatoes
2 tablespoons Balsamic or sherry vinegar
1. Sprinkle chicken with garlic powder, salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides. Reduce heat to medium and add tomatoes. Cook until chicken is done, about 8 minutes on each side.
3. Sprinkle with vinegar and scrape pan to loosen brown bits.
In medium bowl, toss pork and ginger. In cup, mix broth, teriyaki sauce, and cornstarch; set aside.
In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add snow peas, zucchini, and green onions, and cook, stirring frequently (stir-frying), until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.
In same skillet, heat remaining 1 teaspoon oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.
Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet and stir to coat with sauce; heat through.
On the side: Serve each person 3/4 cup cooked rice, preferably brown. (To make 4 servings, use 1 cup dry rice.)
Total Fat 8g
Saturated Fat 1g
Total Carbohydrate 8g
Dietary Fiber 1g
Super High Protein Ice CreamPrep Time: 5 minutes
Total Time: 35 minutes
Yield: 4 Servings
Serving Size: About two cups
Calories per serving: 326
Fat per serving: 2
240g chocolate protein powder
240g ripe banana
3 cups non dairy milk (I used unsweetened almond milk)
1 tsp xanthan gum (optional, for thickening)
1/2 tsp cinnamon or cardamom
Place all ingredients in a food processor or blender and blend until completely mixed and smooth.
Chill for an hour or two (I didn't but this will make the ice cream form faster in your ice cream maker).
Place in ice cream maker and follow manufacturer's instructions OR place in a metal bowl and set in freezer. Stir every 30 minutes until a soft serve consistency is achieved.
Macros: 227 calories, 26.8g protein, 18.5g carbs and 4.7g fat.
? 100g Cauliflower
? 25g Chocolate Protein Powder (I used Reflex Instant Whey)
? 5g Cocoa
? 15g Coconut Flour
? 5g Stevia
? Desiccated Coconut for rolling
1. Chop the cauliflower into small pieces and boil or steam for about 5 minutes or until tender.
2. Puree the cauliflower until smooth and pasty.
3. Add the chocolate protein powder and mix until combined. Now something magical/strange seems to happen at this point. Where as normally when you add a dry ingredient the mixture thickens up, adding the protein powder actually makes it runnier... if anyone sciencey wants to explain this then that would be great!
4. Stir in the cocoa, coconut flour and stevia and mix until thick enough to roll into little balls (add more coconut flour if you need to).
5. Divide the mixture into 8 and roll into truffle-sized balls.
6. Coat in desiccated coconut or some more cocoa powder and leave to set in the fridge for a couple of hours.