PB2 Smoothie

I had been hearing great things about a powdered peanut butter, called PB2 that supposedly tastes just like regular peanut butter, but with 85% less fat and calories. I finally found it at the commissary on post and I was so excited to try it! First, because I love peanut butter. I can't remember a day that didn't include peanut butter in my diet. And second, because 85% fewer calories just seems too good to be true!

This powdered phenomenon is made of is slow roasted peanuts, which have been pressed to remove most of the fat and oil! I made the mistake of looking at the Bell Plantation website, and found they make a chocolate PB2 and peanut butter crackers, among other things. Oh boy, sounds fun!

I've started adding the powdered peanut butter to my green smoothies and am loving the results! This recipe is a simple peanut butter protein smoothie (with spinach, of course); good for after a work out.

Peanut Butter Smoothie

• 1 tablespoon PB2
• 1 scoop chocolate protein powder
• 1/2 frozen banana
• 1 large handful baby spinach 
• 1/2 cup almond milk
• 3-4 ice cubes

Blend until smooth.  

I'm worried one of these days my blender will decide it's done. Then I'll try to convince my husband to buy me a Vitamix! Those things are indestructible!

Pumpkin Oatmeal

I've grown to enjoy the crisp, cold mornings here in New York. While it does take me a little longer to bundle up to take Charlie out for a walk in the morning, it's a refreshing feeling to breathe in the brisk air. It also makes it easier (and more appropriate) to have a bowl of oatmeal with hot coffee for breakfast. 

In the spirit of Fall, here is a recipe for Pumpkin Oatmeal. I always add protein to my oatmeal, and I've found mixing the protein powder with a bit of water before adding it to the oats makes a much smoother, creamier bowl of goodness.

Pumpkin Oatmeal

• 1/2 cup almond milk 
• 1/3 cup old fashioned oats
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• small pinch nutmeg 
• small pinch ginger powder
• 2-3 tablespoons pumpkin puree
• 1/2 scoop vanilla protein powder (optional)
• maple syrup (optional)
• pecans or walnut pieces

Heat oats and milk in small pot on medium-low. Stir continuously for one minute. Add vanilla and spices; stir for a minute more. Add pumpkin puree, a tablespoon at a time, stirring all along. 

Once oats start to look creamy, and the milk has thickened, remove from heat. Now is the time to add maple syrup and/or protein if you want. To add protein to your oatmeal, use a fork to mix 1/2 scoop of powder with a tiny bit of water until the lumps are gone. Stir in protein and top with nuts and a pinch more cinnamon. 

Firkin Pizza

All through college I worked at Frog & Firkin, a bar/restaurant near campus. It was (and still is) hugely popular among college students, alumni, and locals for its great beer and fantastic food. One of my favorite of their famous pizzas was the cheese-less sicilian firkin. The deep dish crust was good enough to eat on its own. I'd be lying if I said I didn't enjoy the crust sometimes more than the pizza itself.

Now that I live so far from my favorite college food spot, I've tried to come up with my own version of the sicilian firkin. Made a little bit healthier with a thin whole wheat crust, and pumped up with protein from chicken, it feeds my firkin cravings now and then.



Firkin Pizza

• wheat pizza crust - I make my own the breadmaker
• marinara sauce
• shredded chicken
• baby spinach leaves
• sliced red onion
• sliced roma tomato 



Make sure you have your
crushed red pepper flakes ready!

• italian dressing

Preheat the oven to 450. First prepare your pizza crust on the pan. I usually sprinkle corn meal onto the pan before laying the dough on top. I'm not really sure what it does (maybe prevents sticking?), but it makes the pizza crust look good! You can let the dough rise for about ten minutes once you've spread it out on the pan, but I usually don't and it still turns out ok. 

Spread a layer of marinara sauce over the crust. Then spinach, shredded chicken, onion slices, and tomato slices. Finally, drizzle a little italian dressing over the top. Pop it in the oven for 20-25 minutes. I put the pie on the lowest rack, to make sure the crust gets done on the bottom.

Tropical Protein Smoothie

I was looking through pictures from my honeymoon in Jamaica, and it made me miss the tropical island; the slower, relaxed pace, gorgeous beaches, special time with my husband, fruity drinks...

I decided to bring some tropical flavors into my daily protein shake. I know it's a stretch--it's really nothing like being back in Jamaica!--but I'll take what I can. 

Tropical Protein Smoothie

• 1/2 cup cottage cheese
• 1 small banana
• 1/4 cup frozen pineapple
• 1 tablespoon unsweetened coconut flakes
• 1 scoop vanilla why protein powder
• 1/2 cup almond milk
• ice

Blend, sip, and daydream about somewhere tropical! 

Nutty Oatmeal Pancakes

I absolutely love everything about breakfast. I enjoy making breakfast, going out to breakfast, the smell of breakfast, the taste of breakfast, the feel of breakfast...you get the point. It might have something to do with my dad's breakfast cafe, Sunny Side Up, where I had my first job starting at age 14. I worked there Saturday mornings and saved up enough money to buy my first car. My name tag read "Sunny" (top line) "Sunny Side Up Cafe" (bottom line). I got a lot of comments, "awe, how cute", "is this your restaurant?",  "is your sister named Side Up?". Yeah, clever people.

It's Saturday morning and time for pancakes! I'm not the biggest fan of regular, plain old pancakes, so I'm always looking for a new twist. I've made these nutty oatmeal pancakes before, but today I was about 1/4 cup shy of a key ingredient-- almonds. I used walnuts instead and they turned out great. I love this recipe because it's really fast and easy, and the pancakes always turn out so hearty and delish.

Nutty Oatmeal Pancakes

• 2 cups old fashioned oats
• 1/2 cup raw almonds -- today I used 1/4 cup almonds, 1/4 cup walnuts
• 2 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla
• 2 teaspoons baking powder

Heat skillet to medium-high. Place all ingredients in food processor, blend until smooth. It's that easy!!

Spray skillet with non-stick cooking spray. Spoon batter onto pan and cook for 3 minutes, flip, and cook 3 minutes more. 

I top my pancakes with pure maple syrup that came from the maple tree in my grandfather's yard near Binghamton, NY. Talk about fresh and local!

Roasted Chickpeas

After making my delicious peanut butter chickpea chocolate chip cookies the other day, I had about a cup of chickpeas left. I decided to roast them with some spicy seasonings for a healthy snack when I'm craving something salty. They're crunchy on the outside, soft and chewy on the inside, and super easy to make.

I don't really have a recipe for this. Use as much or as little of the spices listed (or mix up your own seasoning blend); it just depends on your liking!

• Heat oven to 400. 
• Rinse and drain the chickpeas, and let air dry on a paper towel for about an hour.
• In a bowl, combine olive oil, paprika, cumin, cayenne pepper, and sea salt. 
• Toss chickpeas in bowl until evenly coated. 
• Place on a parchment-lined baking sheet, bake for 25 minutes. 
• Shake baking sheet to turn chickpeas, and bake for  25-30 minutes longer.

Black Bean Quinoa Burgers

I went to the gym twice today. I like working out that much! I feel so comfortable wearing gym clothes and my hair in a pony tail all day, that when I actually have to dress up, it takes a lot of effort. My workout wardrobe is bigger/better than my regular clothing selection!

I didn't have a lot of time to prepare dinner after my spin class tonight. Luckily I had taken a black bean quinoa burger out of the freezer, so all I had to do was heat it up in my skillet. Perfect!

I got the recipe for this tasty veggie burger from allrecipes.com.
The burger turned out amazing the first time, and I ended up with 5 extra patties that I froze for nights like this. I suppose they were a bit labor intensive, but since I made so many of them, I can now say it was worth it.

Black Bean Quinoa Burgers
Makes 6 patties!

I usually top this burger with avocado too, but was all out tonight.

• 1 (15 ounce) can black beans, drained and rinsed
• 1/4 cup quinoa
• 1/2 cup water
• 1/2 cup bread crumbs
• 1/4 cup minced yellow bell pepper
• 2 tablespoons minced onion
• 1 clove minced garlic
• 1 1/2 teaspoons cumin
• 1/2 teaspoon salt
• 1 teaspoon hot pepper sauce
• 1 egg

Bring the quinoa and water to a boil in saucepan. Reduce heat to medium-low and cover. Simmer until quinoa is tender and water is absorbed (about 15 minutes--watch closely, you don't want the quinoa to get stuck to the pan).

Mash the beans with a fork or potato masher, leaving some beans whole. 

Mix quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans, with your hands.

For into 6 patties. 

Spray hot skillet with non-stick cooking spray and cook patties until heated through, about 3 minutes per side. 

I individually wrapped the extra patties in plastic wrap, then put them all into a freezer bag and popped them in the freezer. This makes it so convenient when you need a quick dinner.