Tag: Protein

Fiesta Quinoa Bowl

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Here is another recipe where I incorporate a rotisserie chicken. They really are conveniet and a good staple for the fridge.  And I’m actually using canned vegetables too…crazy I know! My thought on canned food is to avoid at all costs, but when it comes to beans. I’m not afraid to use organic, no salt added canned beans. Let’s be real, soaking beans is a pain in the ass…Ain’t nobody got time for that.

This recipe is quick and if you are brave enough can be made with almost anything vegetables in your kitchen. It just takes some balls to try things out! But for those of you who go by the book, here is my recipe for you!

Yields 4 servings

Ingredients

  • 1 rotisserie chicken, breasts shredded
  • 1 8oz can of organic black beans, drained and rinsed
  • 1 8oz can of organic diced tomatoes
  • 1 ear of yellow corn
  • 1/2 cup of quinoa
  • 1/2 cup of shredded lettuce
  • 1 jalepeno pitted and sliced
  • 1/2 a red bell pepper, chopped
  • 1 avocado
  • 1 clove of garlic, minced
  • 1 tablespoon of cumin
  • 1/2 a tablespoon of chili powder
  • 1 tablespoon of paprika
  • 1 teaspoon of olive oil

Instructions 

  1. Prepare quinoa according to packaging information
  2. In a large pot bring about 2 inches of water to a boil and add corn. Cook for 5-7 minutes
    • NOTE: Please restore my faith in humanity and remember to shuck the corn before you attempt to boil it…
  3. Let corn cool and then shave off kernels
  4. Meanwhile, in a large skillet heat olive oil on medium/high heat
  5. Add garlic, jalepeno and red pepper. Continuously stir for 3 minutes until garlic becomes aromatic
  6. Add shredded chicken, diced tomatoes and all the spices to the skillet
  7. Stir until all ingredients are thoroughly mixed 
  8. In a separate nonstick skillet heat the corn and black beans on medium heat
  9. Allow both skillets to summer for about 5 minutes before combining all ingredients
    • NOTE: If you desire more of a broth feel free to add water, but careful you don’t add too much!
  10. Let the entire meal simmer for another couple minutes before plating 
  11. Take one serving of quinoa and top it with shredded lettuce then the chicken mixture and some freshly diced avocado 
  12. Enjoy!

 ❤ the fit bitch

Protein Packed Nice Cream with Blackberry Syrup

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I know, you’re sitting there thinking to yourself, ‘but how could nice cream get any better!?’ How about you pack it with protein? By adding a scoop of your favorite protein powder you get added thickness and benefits!

But in not gonna lie to you…this sh*t is so annoying to make. I end up taking the top of my food processor like 15 times so I can scrap the ingredients off the sides and closer to the blade. But it’s worth it. Oh good god it is worth it 🙏🏼

Ingredients for nice cream

  • 2 bananas – roughly diced and frozen
  • 6 medium to large strawberries – cute in half and frozen
  • 1 scoop vanilla protein powder
  • 1 scoop chocolate protein powder
  • 2 1/4 cups of almond milk

Ingredients for syrup

  • 5 blackberries
  • 1 tablespoon of honey

Instructions

  1. Place frozen bananas, 1/4 cup of almond milk and vanilla protein powder in a food processor
  2. Start pulsing the food processor to combine everything
  3. Remove the top of the food processor and scrap the ingredients off the sides and back towards the blades
  4. Repeat as many times as needed until the mixture is creamy and resembles soft serve ice cream
  5. Move the banana nice cream into a bowl and stick in the freezer
    • NOTE: Don’t bother cleaning the food processor in between these batches, it won’t really change anything
  6. Put strawberries, 1/4 cup almond milk and chocolate protein powder in food processor
  7. Repeat previous steps until you have another batch of creamy nice cream
  8. Layer the flavor a in a mason jar and top with the blackberry syrup after each layer
  9. Enjoy and thank me later 😜

Instructions for syrup

  1. In a small saucepan on medium heat cook the blackberries and honey
    • NOTE: Be mindful that the mixture doesn’t boil
  2. After a couple minutes use your utensil to quickly mash the blackberries
  3. Lower the heat and continue to cook while you finish the nice cream


I give you permission too drool ☺️

 ❤ the fit bitch

Peanut Butter Cup Protein Pancakes

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Yes, you read that correctly. Try not to freak out, everything is going to be OK! Especially after you indulge yourself in these mouth-watering treats that are perfect for your Sunday mornings…f*ck it, they’re perfect for any morning. Or night. Can you tell I’m obsessing?

This is such a simple recipe, so please take the time to treat yo’self! ;P

Ingredients

  • 1 banana — mashed
  • 1 egg
  • 1 teaspoon of baking powder
  • 1 scoop of you favorite chocolate protein powder (I used Quest Chocolate Milkshake)
  • 1 teaspoon of vanilla
  • ¼ cup of mini dark chocolate morsels
  • Water for desired consistency

Syrup

  • 1½ tablespoons of PB2
  • 1 tablespoon of water
  • 1 teaspoon of honey

Instructions

  1. In a small bowl whisk together the ingredients for the syrup and put in the refrigerator to cool
  2. In a medium bowl whisk together the egg, baking powder, protein powder, and vanilla until smooth
  3. Add the mashed banana to the mix and whisk together
  4. Here is where you can start adding water little by little until you get your desired consistency
    • NOTE: I don’t like to add much water so my pancakes are thicker and fluffier, but they take a long time to cook if that is the case. If you are in a rush, the thinner the pancake batter the faster the cook time
  5. Heat a non-stick pan on low/medium heat
    • NOTE: If the heat is too high the batter will not set and the outside of the pancake will burn
  6. Spoon desired amount of batter into the heated pan and place a few chocolate morsels into the batter
  7. Let cook 1-2 minutes per side until the batter has set and started to bubble a bit
  8. BE PATIENT! It takes a little time, but when all is said and done you will be happy you did not rush the process
  9. Flip the pancakes and let cook another 1-2 minutes
  10. Repeat until batter is gone
  11. Stack the pancakes, adorn with fresh fruit of your choice, and drizzle with the refrigerated syrup
  12. Enjoy the party that is about to happen in your mouth

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❤ the fit bitch

Protein Packed Turkey Chili

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Being the Midwest there is no surprise about a unexpected snow storm in the middle of March. So when I woke up yesterday morning to a white-out covering the city skyline I knew nothing would be more comforting than a nice pot of turkey chili for Monday night family dinner.

I love chili. Everything goes into one pot and you can pack it with pretty much anything you desire, there are no limitations. It’s also a great dish to separate and freeze for a rainy — or in this case, snowy — day. Loaded with protein and vegetables, served over rice or on it’s own, chili is an essential for any Midwesterners life!

Yields 12 servings — that’s 12 meals for you meal preppers!!!

Ingredients

  • 1 lb of lean ground turkey
  • 3 cloves of garlic
  • 1 yellow onion
  • 2 jalapeños
  • 1 red pepper
  • 1 green pepper
  • 1 zucchini
  • 3 tomatoes
  • 1 avocado
  • 3 green onions
  • 1 can of organic whole corn kernels
  • 1 can of organic, no salt added black beans
  • 1 can of organic, no salt added kidney beans
  • 24 ounces of tomato juice
  • 4 tablespoons of crushed red pepper
  • 4 tablespoons of paprika
  • 4 tablespoons of chili powder
  • 4 tablespoons of cayenne pepper
  • 4 tablespoons of cumin
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • Cheese of your choice (optional)

Instructions

  1. Chop all the vegetables — garlic, onion, jalapeños, pepper, zucchini and tomatoes
  2. In a large stew pot heat oilve oil, garlic, onion, and crushed red pepper on low/medium heat. Stir until they become fragrant
  3. Add ground turkey and cook until browned
  4. Add remaining chopped vegetables  and spices (paprika, chili powder, cayenne, and cumin) — stir until well mixed
  5. Turn heat up to medium and add tomato juice
  6. Rinse beans and corn in a strainer
  7. Bring mixture to a boil and add beans and corn
  8. Cover and cook for 15-20 minutes until the chili has thickened
  9. Serve in a bowl and top with fresh sliced avocado, chopped green onion and cheese of your choice (optional)
  10. Enjoy!

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❤ the fit bitch