All tagged Protein

Salted Margarita Energy Balls

Salted Margarita Energy Balls

Chelsea Gloeckner
Blog

These Salted Margarita Energy Balls will have you thinking “it’s 5 o’clock somewhere!” Perfect for a grab-and-go breakfast, afternoon energy boost to power you through that 3 PM slump, or an after-dinner treat, this recipe for Salted Margarita Energy Balls is the answer 😊 Meal prep once, enjoy all week!

Serves: 10 (22 energy balls)

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

1 cup raw cashews

1 cup rolled oats

½ cup unsweetened coconut flakes

Zest and juice of 1 lime

Pinch of salt

8 medjool dates (softened in hot water for 5 minutes if not already soft)

To serve: Maldon sea salt

How (your directions):

To a food processor, add the cashews, oats, coconut flakes, zest and juice of 1 lime, a pinch of salt, and the dates.

Pulse 10-15 times, then blend on high until a dough ball forms or the mixture sticks together when pressed between your fingers.

Roll a heaped tablespoon of the mixture into a ball between the palms of your hands. Repeat with the remaining mixture.

Serve by topping the energy balls with Maldon sea salt (to mimic the salted rim of a margarita).

Why (the science): These energy balls are incredibly filling and satisfying due to the balance of healthy fats (coconut), fiber-rich starch (oats), and protein (cashews).

Quinoa Crusted Quiche with Roasted Tomatoes and Thyme | GF, Dairy-Free |

Quinoa Crusted Quiche with Roasted Tomatoes and Thyme | GF, Dairy-Free |

Chelsea Gloeckner
Blog

Quiche is typically not a healthy meal- it’s usually loaded with heavy cream, half and half, butter, cheese, and sometimes bacon or ham.  This Quinoa Crusted Quiche with Roasted Tomatoes and Thyme is super healthful and rich in protein and antioxidants!  The quinoa crust holds its form with the help of omega-3 rich flax meal, and the eggy center is dairy-free.  This quinoa crusted quiche can also be meal prepped for a week of healthy breakfasts that you can simply heat and eat 😊

Serves: 4-6

Prep time: 10 minutes

Cooking time: 50 minutes

What (your ingredients):

1 cup quinoa

2 cups water

2 tablespoons flax meal

4 tablespoons water

1 pint cherry tomatoes

1 teaspoon olive oil

½ teaspoon dried thyme

6 eggs

½ teaspoon salt

¼ teaspoon pepper

¾ cup unsweetened almond milk or Ripple (pea protein milk)

Cooking oil spray

How (your directions):

Preheat oven to 425 °F.

Add 1 cup quinoa and 2 cups water to a large sauté pan.  Set heat to high, bring to a boil, then cover, turn heat to low, and simmer for 15 minutes.

Meanwhile, add cherry tomatoes to a baking sheet.  Drizzle with olive oil and thyme.  Roast at 425 °F for 15 minutes.

Add flax meal and 4 tablespoons water to a large bowl.  Stir to combine and set aside.

To another large bowl, add eggs, salt, pepper, and dairy-free milk.  Whisk to combine.

When the quinoa has finished cooking, add quinoa to the bowl with the flax meal.  Stir to combine.

Spritz a tart pan or pie dish with avocado oil to prevent quinoa crust from sticking.  Add quinoa and flax mixture to the pie dish, then press evenly into dish and up the sides to create a crust.

When the tomatoes have finished roasting, place them evenly on top of quinoa crust. 

Reduce the oven temperature to 375°F.

Pour egg mixture over the tomatoes.

Bake the quiche for 35 minutes.

Serve hot or warm!

Why (the science):  Roasted tomatoes are high in lycopene, which is especially healthful for men in helping reduce the risk of prostate cancer.

 

Mexican Hot Chocolate Superfood Raw Brownies | Vegan, GF |

Mexican Hot Chocolate Superfood Raw Brownies | Vegan, GF |

Chelsea Gloeckner
Blog

Serves: 6-12 people (makes 12 brownies)

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

1 cup pecans

1 cup sliced almonds

12 dates, pits removed (Tip: if your dates are not sticky, soak them in boiling water for 5-10 minutes)

¼ cup cacao powder

½ teaspoon cinnamon

Pinch of Himalayan pink salt

Pinch of cayenne pepper

Toppings: pumpkin seeds, hemp seeds, goji berries

How (your directions):

Add all ingredients (except toppings) to a food processor.

Blend for 1-2 minutes, until a dough forms.  Hint: if you can pinch the dough together between your fingers, the dough is ready.  If the dough does not stick together, add 1 teaspoon warm water and blend for 30 seconds. 

Pinch off 2-3 tablespoons of dough at a time, and press dough into each muffin cup in a silicone muffin mold (or into a lined muffin tin).  Repeat with remaining dough.

Press toppings onto each brownie.  Refrigerate for 30 minutes to firm. 

Store in an airtight container for 5-7 days.

Why (the science):  The protein and fiber from the nuts, seeds, and dates will keep your blood sugar levels stable, meaning it’s the perfect pick-me-up snack for steady energy.  Stable blood sugar means better mood and reduced levels of anxiety!

Grilled Romaine & Corn Salad with Basil Aioli Dressing (Vegan, GF)

Grilled Romaine & Corn Salad with Basil Aioli Dressing (Vegan, GF)

Chelsea Gloeckner
Blog

If you’re bored with the same meals and are looking for the simplest and quickest way to switch it up, then you’re going to love this Grilled Romaine and Corn Salad with Basil Aioli Dressing.  The dressing and salad come together in 15 minutes flat! The Basil Aioli Dressing is creamy, dreamy and just happens to be super healthy and vegan (but don’t tell your spouse and children that...)  Whip up this showstopper salad in both winter for some needed brightness and color, and in summer to impress your BBQ party guests. 

Serves: 2-4 (2 meals, 4 sides)

Prep time: 10 minutes

Cooking time: 5 minutes

What (your ingredients):

Basil Aioli Dressing:

1 cup raw cashew halves

½ cup boiling water

¼ teaspoon salt

2 tablespoons lemon juice (1 lemon)

1 garlic clove

1 20-gram package basil

For the Salad:

½ tablespoon olive oil

1 head romaine, rinsed and dried

½ sweet corn, frozen

How (your directions):

To make the Basil Aioli Dressing, start by placing cashews in a small bowl and covering them with ½ cup boiling water.  Let stand 5 minutes.

While cashews are soaking, heat grill pan over medium heat.  Slice the head of romaine in half.  Tip: do not remove the tough bottom that holds romaine head together.

Once heated, add the olive oil to the grill pan.  Place each romaine half, cut side down, onto grill pan.  Next to the romaine, add the frozen corn.  Cook romaine halves and corn 3-4 minutes.

While grilling, add cashews and their soaking water, salt, lemon juice, garlic clove, and basil to a blender. 

Blend until smooth.

Plate by placing grilled romaine halves onto a large serving platter, then evenly distribute grilled corn on top.  Drizzle liberally with the Basil Aioli Dressing.

Why (the science):  Creamy dressings from the store are loaded with processed ingredients, preservatives, and unhealthy fats.  This Basil Aioli Dressing is super nutritious, between the heart-healthy and protein-filled cashews and the anticarcinogenic garlic.  This creamy dressing is something to feel good about 😊

Lemon Blueberry Muffin Energy Balls

Lemon Blueberry Muffin Energy Balls

Chelsea Gloeckner
Blog

Lemon Blueberry Muffin Energy Balls are the perfect snack to meal prep for the week ahead- they take 10 minutes to make, require zero cooking, lasts 5-7 days, and can be breakfast on the go, a snack, or preworkout fuel.  Does it get any better!? Plus, you know you’re reaching for something healthy when you crave something sweet and grab two of these.  Wholesome and delicious, these Lemon Blueberry Muffin Energy Balls will make your meal prep list every week.

Serves: 5 (makes 12-13 energy balls)

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

1 cup rolled oats

1 cup raw whole cashews

Pinch of Himalayan pink salt

6 dates, pits removed

¼ cup unsweetened coconut flakes

¼ cup dried blueberries

Zest and juice of 1 lemon

How (your directions):

Add all ingredients to a food processor.

Blend for 1-2 minutes, until one large dough ball forms.

Pinch off 2 tablespoons of dough at a time, and roll into an energy ball.

Store in an airtight container for 5-7 days.

Why (the science):  The protein and fiber from oats and cashews will keep your blood sugar levels stable, meaning it’s the perfect pick-me-up snack for steady energy.

Red Lentil Stew

Red Lentil Stew

Chelsea Gloeckner
Blog

Red Lentil Stew is the ultimate cozy comfort food that is incredible for your immune system- between the garlic, ginger, leek, and lemon, Red Lentil Stew has several health boosting vitamins and antimicrobial properties!  It also makes a great meal prep recipe, as it stores well in the fridge for 3-4 days.  Inspired by my favorite food blogger’s (Sarah Britton’s) Four Corners Soup, this Red Lentil Stew is something to look forward to after a long day’s work 😊

Serves: 4-6

Prep time: 5-10 minutes

Cooking time: 40 minutes

What (your ingredients):

1 tablespoon coconut oil

1 leek, sliced into half-moons and rinsed

Pinch of salt

5 garlic cloves, minced

1 tablespoon fresh ginger, minced

1 tablespoon cumin

¼ teaspoon cayenne pepper

1 28-oz can crushed tomatoes

1 cup red lentils, rinsed

3 cups veggie broth

½ lemon, sliced into thin rounds

1 tablespoon maple syrup

4 cups spinach

To serve: slices of avocado or grated parmesan cheese and good olive oil

How (your directions):

Heat a large soup pot or Dutch oven over medium heat.  Add coconut oil, sliced leek, and pinch of salt to the pot and sauté for 3-4 minutes.

Add minced garlic, ginger, cumin, and cayenne pepper, sautéing for 1 minute.

Add crushed tomatoes, lentils, veggie broth, and lemon slices to the leek mixture.  Bring to a boil, then cover, lower heat to low, and simmer for 30-40 minutes until lentils reach desired texture.

Add maple syrup and taste for seasoning.  With the heat turned off, stir spinach into stew until wilted.

Serve hot with either sliced avocado, or a grating of parmesan cheese and drizzle of good olive oil.

Why (the science):  Lentils are a plant-based protein powerhouse, with 20 grams of protein per 1 cup!  That’s equivalent to about 3 oz of chicken breast.

Healthy Chocolate Chip Cookies | Paleo, GF, Dairy-Free |

Healthy Chocolate Chip Cookies | Paleo, GF, Dairy-Free |

Chelsea Gloeckner
Blog

Wow, these cookies taste like the real deal- you know, the chocolate chip cookies of your childhood?! Except these have no flour and no refined sugar...Hello, Healthy Chocolate Chip Cookies!

Serves: 9

Prep time: 5 minutes

Cooking time: 15 minutes

What (your ingredients):

4 tablespoons coconut oil, solid

3 tablespoons honey

1 egg

Generous teaspoon vanilla extract

Pinch of salt

½ teaspoon baking powder

1 2/3 cup almond meal

1 tablespoon coconut flour

1/3 cup chocolate chips

How (your directions):

Preheat oven to 350°F.  Line a baking sheet with parchment paper or silicone baking mat.

Using a hand-mixer, mix together solid oil and honey.  Add egg and mix until combined.

Add vanilla extract, salt, baking powder, almond meal, and coconut flour and mix until combined.

Using a spatula, stir in chocolate chips until evenly distributed.

Bake for 15 minutes, then allow to cool slightly on baking rack.

Enjoy immediately or store cooled cookies in an airtight container.

Why (the science):  Almond flour provides protein, heart-healthy omega-3's, and calcium for strong bones!

 

Grilled Pineapple with Yogurt and Walnuts

Grilled Pineapple with Yogurt and Walnuts

Chelsea Gloeckner
Blog

A high protein breakfast or a satisfying dessert, Grilled Pineapple with Yogurt and Walnuts is hard to beat!  The natural sugar in the pineapple caramelizes into beautiful smoky grill marks, while the walnuts add crunch to the creamy Greek yogurt.  Grill a bunch of pineapple as part of your meal prep for the week and refrigerate.  This special breakfast can then be assembled quickly!

Serves: 1

Prep time: 5 minutes

Cooking time: 10 minutes

What (your ingredients):

½ teaspoon coconut oil

½ cup pineapple (sliced or in chunks)

1 container plain nonfat Greek yogurt (about 17 grams of protein)

2 tablespoons crushed walnuts

Dash of cinnamon

How (your directions):

Grease grill pan with coconut oil, and heat over medium heat.

Layer pineapple slices onto hot grill, and sear for 3-4 minutes on each side.

Plate grilled pineapple, then serve with Greek yogurt.

Sprinkle with walnuts and cinnamon.

Enjoy!

Why (the science):  Pineapple contains bromelain, an enzyme that helps us break down and digest protein.  Bromelain is also a powerful anti-inflammatory compound, so it can help with arthritis and indigestion.

 

 

Breakfast Butternut Squash Bowl |+Video|

Breakfast Butternut Squash Bowl |+Video|

Chelsea Gloeckner
Blog

Breakfast for dinner is one of life’s simplest pleasures, am I right?  This Breakfast Butternut Squash Bowl is full of protein and fiber to keep you full.  But more importantly, it’s packed with anti-inflammatory foods to combat disease caused by stress.  Now that’s a delicious bowl of food!

Serves: 4

Prep time: 15 minutes

Cooking time: 60 minutes

What (your ingredients):

1 butternut squash,

5 eggs

1 ½ cups rice, cooked (rice pictured is yellow because cooked with turmeric!)

1 15-oz. can black beans, rinsed

1 avocado

Hot sauce (optional)

Salt and pepper to taste

How (your directions):

Preheat oven to 400°F. 

Using a sharp knife, create slits in butternut squash before roasting. 

Place butternut squash onto a lined baking sheet, then roast in oven for 60 minutes.

Remove squash from oven and allow to cool while for 5 minutes.  Slice butternut squash in half, and remove seeds and strings from center.

Scramble eggs over medium-low heat until soft curds form.

Then assemble your bowls!

Spoon rice, black beans, and squash into each bowl.  Top with scrambled eggs and a few slices of avocado.

Season with hot sauce, salt, and pepper to taste.

Why (the science):  Known as the “3 Sisters” of Mesoamerican agriculture, rice, beans, and squash are staple everyday foods of Nicoya, Costa Rica- a Blue Zone with one of the longest living and healthiest communities in the world!

Wild Rice Casserole | + Video |

Wild Rice Casserole | + Video |

Chelsea Gloeckner

While Wild Rice Casserole can certainly be a scrumptious side to your holiday meals, it can shine as the main entrée for a Meatless Monday.  Wild rice contains protein and fiber on its own, but when combined with beans like the cannellini beans in this wild rice casserole, you are left with a complete protein!  That means this vegetarian casserole will keep you full for hours.  It makes a great leftover lunch the next day or two as well 😊

Why (the science):  Wild rice, which is actually not rice but rather a grain, contains twice as much protein and just as much fiber as brown rice! 

Easy Tofu Chicken Salad (Vegan)

Easy Tofu Chicken Salad (Vegan)

Chelsea Gloeckner
Blog

I’ve cracked the code on the world’s easiest and most delicious vegan chicken salad with my tofu version!  Too simple not to try 😉 Perfect on toasted seeded bread or spooned into lettuce cups!

Serves: 3-4

Prep time: 10 minutes

Cooking time: 20 minutes

What (your ingredients):

1 14.oz package extra firm tofu

1 tablespoon soy sauce (or coconut aminos to make vegan)

½ vegetable bouillon cube

Dash of dried thyme

Dash of dried marjoram

¼ cup water

3 tablespoons vegan mayonnaise

3-4 small celery sticks with leaves, finely diced

¼ teaspoon cracked black pepper

How (your directions):

Preheat oven to 400 °F.  Line a baking sheet with a silicone mat or parchment paper.  Hint: the silicone mat or parchment paper is crucial for preventing the tofu from sticking to the baking sheet, as this recipe is oil-free.

Remove tofu from packaging and drain water.

Place tofu on plate lined with paper towels, then cover with paper towels and place a large pan on top of the tofu to squeeze out the water.  Allow tofu to be pressed for 5 minutes.

Meanwhile, assemble the sauce by combining the soy sauce or aminos, bouillon, thyme, marjoram, and water in a small bowl.  Hint: heat in microwave of over stove as necessary to allow for bouillon dissolve into the mixture.

Remove pan and paper towels from tofu and slice tofu into 8 slices.  Press with additional paper towels briefly by blotting off excess water.

Dunk each tofu slice into the sauce, turning so that the sauce coats each side, then place on baking sheet.  Repeat with all tofu slices.

Pour remaining sauce evenly over each tofu slice and bake for 20 minutes.

Remove tofu from oven and allow to cool.

In a medium-size bowl, combine mayonnaise and celery. 

When the tofu has cooled, chop into small pieces and mix evenly with the celery and mayo, then season with pepper.

Cover bowl with plastic wrap and refrigerate for at least 2 hours.

Enjoy on whole grain bread or spoon into lettuce wraps!

Why (the science):  Tofu is a lean vegetarian source of protein with no saturated fat, yet one serving provides 20% of our calcium for the day!

Balanced Bowl Meal Prep

Balanced Bowl Meal Prep

Chelsea Gloeckner
Blog

Meal prep and eating healthfully could not be easier than a Balanced Bowl, because all components last successfully in the refrigerator for 4-5 days.  This means that all you have to do is assemble your lunch the night before or assemble all of the week’s lunches at once so they are ready to take with you!  (Just be sure to add the avocado new each day to ensure its freshness).