BEST QUICK N’ EASY BREAKFAST & SNACK RECIPES!

Okay get excited because fitness and health related posts will be coming your way weekly! I’m obsessed! And I say: there is ALWAYS time for snacks … and dessert! Everything in moderation is the only rule I live by and it totally helps that the recipes featured today are nutrient packed, quick n’ easy to make, and best of all they’re SO DELICIOUS! Each of these taste like a dessert and are totally going to fuel your workouts and help you to recover from all those burpees and tuck jumps!

Most of these are breakfast recipes that I can’t live without that also double as a snack-time ‘grab and go’ when I’m in a pinch! If I have at least an hour before my workout I’ll reach for the heartier meals, but if I don’t have at least that; like I woke up late *raises hand- me today* then I’ll grab a piece of fruit or make a protein shake and run out the door. I try to always consume a protein and a carb before AND after a workout. I’m trying to build a booty over here whilst staying lean … is that a thing?! More on this later!

EVERY MORNING: Your metabolism BOOSTER shot! 

Rev up that metabolism baby! I personally like to have my shot of ‘hulk power’ after a workout. I send this concoction right into my system for that warmth (ahem thank you cayenne pepper) and glow I feel all day! It’s one tablespoon apple cider vinegar, one tablespoon l carnitine, a dash (or two) of cayenne pepper, and a splash of pineapple juice! This helps with the taste trust me! I put it all into a shot glass because who doesn’t wanna feel like a total bad ass in the morning and I make these in bulk so that they’re ready for me to drink each day throughout the week. Just triple the recipe and secure tightly into a mason jar. I have this keep for about 3 days in the fridge before making a fresh batch!

BREAKFAST RECIPES (AND MY PRE-WORKOUT FUEL)

RASPBERRY CHERRY CRUMBLE: 


I have a rectangle of this in the morning, remember I try to have my carbs before and after a workout when my body is either burning it off or fueling my muscles afterwards. For this you’ll evenly spread about a cup of fruit (I love frozen raspberries, cherries, blueberries, and strawberries) at the bottom of a glass dish, sprinkle over top a scoop of protein powder (see the very bottom of this post for some protein powder options you’ll love). Then sprinkle 1/3 cup oats, sliced almonds, a tablespoon of chia seeds, and some unsweetened coconut flakes over top that. Then squeeze the juice of half a lemon (or a whole one if you like the tang!), and sprinkle on some cinnamon. Slowly pour coconut milk (or your choice of milk) over top the layers and gently use your fingers to press the milk into them so that they’re all saturated (but not swimming in fluid). I used about 3/4 cup or so. Bake at 350 degrees for 15 minutes or until the liquid is fully absorbed and enjoy! THIS TASTES LIKE PIE! It’s insanely good I can’t even.

OVERNIGHT PROTEIN OATS … with a secret ingredient: 


I make this at night so that it’s a grab and go for me in the morning! In a mason jar add 1/3 cup oats, a scoop of protein powder, 2 teaspoons cinnamon, a tablespoon chia seeds, unsweetened coconut flakes, and that secret ingredient I was talking about … pumpkin spiced granola (recipe coming soon), but just a teeny bit of it for flavor and use can use any granola you love. If you’re going to consume this in the morning or after about 4 hours, than pour your favorite milk (mine is unsweetened coconut milk) over top to saturate the mixture and shake well. Pop that into the fridge and give it another good shake after about 30 minutes or so. I LOVE this for breakfast or even after a workout if I don’t have time to prep a full meal before I start my work day. If you’d like to prep this for the week simply separate this recipe into different jars and you’ll have days worth of yumminess ready to enjoy!

PEANUT BUTTER PROTEIN WAFFLES: 

Oh YES! One of my favorites, this tastes NOTHING like those boring, weirdly textured, cardboard tasting protein waffles you’ve seen before. This is a total treat and completely good for you! In a blender or ninja add together one scoop of protein powder, 1 egg, 1 teaspoon baking powder, 1 tablespoon PB2, 3 teaspoons coconut flour, and about 8 teaspoons of water. Blend until you get that perfect waffle mix consistency and then make that to your desired golden-ness! This serves one. I top this with a nice dollop of vanilla coconut yogurt (dairy free from Trader Joe’s), some cinnamon, and a pinch of unsweetened coconut flakes! No butters or syrups are necessary for this one TRUST ME! You will want to kiss me on the mouth for this one, but please refrain- I’m engaged 😀

CASEIN COOKIE DOUGH!

Oh em gee I saved the best for last!!! I like to have this as my final snackie of the day OR as a snack because, cookie dough! Casein is a slower burning protein which feeds your muscles while you sleep, do it! For this magical mixture I mix one scoop of casein powder with 1 tablespoon PB2, and then I add as much water as I need (add about 1/4 cup of water at first and then slowly by the tablespoon) until I’ve reached my desired consistency. Then I drop in some cacao nibs or dark chocolate bits and DEVOUR NO REGRETS! This is my favorite way to enjoy a night-time treat that is completely reminiscent of my favorite cheat-treat!!!

Remember that our diet is 80% of our results so we want to fuel our bodies all day with good food, REAL food, and nutrient dense meals. If you missed my meal prepping lunch and dinner ideas, click HERE 😀 Sharing my day with you, I eat 5-6 times a day, that’s 3 meals + 2-3 snacks. My meals always feature a lean protein, a healthy fat, and a complex carb/fiber of some sort. My snacks are just to keep my metabolism moving- so less than 200 calories, and I eat every 2 1/2- 3 hours.

Keep your body burning all day so that it doesn’t store your food and go into survival mode. Oh oh, and I ALWAYS have a protein shake within 30 minutes of my workout if I’m not able to get a real meal in me, but that is only to hold me over until I’m able to eat real food once I’m home. You want to feed your muscles right away, a lean protein and a complex carb is what I reach for since my body will use it to repair and rebuild. Eat eat eat! <333

Lastly, if I can give you one piece of advice it is to not beat yourself up over food. Take each day to make good food choices, I always tell myself, “it’s meal by meal Jess, meal by meal”. That turns into day by day, and then BAM it’s been a month and you’ve naturally developed good habits on your own! This is a lifestyle so lets not put an expiration date on these habits, take these 30 days to ramp you up for the next 30 days and then the next! … oh and food can be FUN!

MY GO-TO PROTEIN POWDERS, HEALTHY FATS, AND SPICES! 

Ok, about those protein powders! I’ve tried ’em all and to me it really does make a difference when you’re using a protein powder in recipes or drinking it with nothing but water in your tumbler. My personal favorites are THIS ONE by Bio Chem from Whole Foods, it’s an organic whey protein and I love the vanilla flavored one. It tastes like nothing to me honestly (that matters when I down it with nothing but H2O) and doesn’t make me gassy, haha TMI but hey, truth! And Vega One protein! However, this is an acquired taste, the flavor isn’t like a milk shake y’all- but with some frozen nanas, berries, coconut milk, and chia seeds it’s incredibly yummy! I wouldn’t drink this by itself but that’s just my preference.

To name a few, I love chia seeds, PB2, almond butter, avocado, and coconut oils for my healthy fats. For my carbs I opt for fruits, veggies, and whole wheat breads or ezekiel breads and tortillas. The milks I list in my recipes are always unsweetened coconut or almond milk, and cinnamon + unsweetened coconut flakes are my go-to to make ANY recipe more bearable ha! Everything in moderation for me!

So what’s your favorite protein powder? Do you have a favorite brekky or snack recipe to share?

Let me know so I can try them all out and stay tuned for our meal plan modified! Kick butt this week and I’ll see you soon with another article!

 

THE BEST GUILT FREE SPANISH RICE RECIPE!

Ever since I started bootcamp last week all I’ve been craving is sweet rice, fried rice, loaves of bread, slices of bread … ya know, carbs. All the carbs!

So what better way to indulge in all of my favorite comfort foods than to make them from scratch, at home, as a healthier alternative! Today we’re making guilt free Spanish rice and to say it’s fulfilling is an understatement.

“I just want all the carbs!”

What you’ll need:

  • 2 cups brown rice
  • cumin
  • black pepper
  • chunky sugar free salsa
  • vegetable broth
  • Flavor God’s Everything Garlic
  • green onion
  • red onion
  • coconut oil
  • garlic


Method:
In a small sauce pan sauté red onion, green onion, and garlic in coconut oil. Add 3 cups water and 4 cups vegetable broth and 2 cups brown rice. We are almost doubling the usual amount of liquids it would take to make rice because, brown rice. For me it just wasn’t fluffy enough and if you’d like it fluffier than just add in more liquid.

Then toss in 1 Tbl spoon cumin, black pepper to your taste, dump in the salsa, and season to your liking. Bring all of that to a rolling boil, stir once, cover, and lower the heat. I allow the lid to sit just slightly ajar so that some steam can escape. It takes about 20-30 minutes depending on how fluffy you like your rice.

Enjoy!


I topped this with some sriracha and avocado, whipped up a mix of shrimp, garlic, grape tomatoes, green onion, lemon juice, and vegan butter and TADAAA! The world’s yummiest dinner! And it’s so satisfying and healthy! You’ve got your protein, your healthy fat, and your good carb! Do it!

My next recipe will be a pizza you won’t be able to resist, so let me know if you try this! Is there an indulgent recipe you’d like me to try and make a healthy version of? 

Let me know I love cooking!!!

 

yummy casserole

BEST TUNA NOODLE CASSEROLE RECIPE

Yup I said it! This recipe IS the best! It’s Corrine friendly (it’s gluten-free), super nutritious (that’s for you, carb conscious ones), and it’s super delicious! It has that nice crunch on the top layer, that ooey gooey comfort of the cream and cheese, a sweet lil kick from the peas, and a spicy lil kick from the peppers!

yummy casserole
I got the recipe from one of my favorite blogs, posted by fitness extraordinaire Sarah Bowmar! I tweaked the recipe just a bit to meet Corrine’s dietary restrictions and walaaaa! Here you go! The taste of home in less than 30 minutes! . . . Well minus the prep 😉
Ingredients:
6 oz pasta (I used 4 oz of quinoa elbow pasta and 2 oz of GF spaghetti noodles – for texture!)
1 1/2 tbsp grass-fed butter
1 medium onion finely chopped
3 TBSP gluten-free flour
1 1/2 cup water (or you can use broth like the original recipe calls for)
1 1/4 cup almond milk
2 cups peas
2 cans of tuna – drained
1 clove crushed garlic
shredded cheese (I used what cheese we had left of the Trader Joe’s lite 3 cheese blend)
salt, pepper, garlic powder, and red pepper flakes – to taste

Method:
Cook the noodles as directed, I used two kinds of GF pastas because I’m a texture girl and no matter what anyone says, quinoa pasta still tastes different to me. The GF spaghetti noodles (cut into pieces) added a lil normalcy to my life.

While the pasta is cooking, melt the butter and carmelize the onions and garlic in a separate pan. Then salt, pepper, garlic powder, and red-pepper flake that to taste. Wisk in the flour for a few minutes until it starts to brown (creates the thickness).  Then stir in the water (or broth) and bring that to a boil. Add in the milk and peas. Let that simmer together for a few minutes, drool over how yummy it smells, and then add in the tuna. Mix it around to break the tuna up and evenly disperse it throughout the pan and then remove it from heat.

Toss in your cheese and blend together until melted. Add in your noodles. Stir this pot of happiness until everything is nicely combined and coated.

Spritz your pan with some coconut oil spray and pour in your casserole. Bake this for 20-25 minutes (depending on how you like your crispy) at 375 degrees and NOM NOM NOM! If you love cheese like we do, sprinkle in the remaining cheese on top before baking so you get that crispy melty goodness!

I’ve linked the original recipe above so if you’d like a non gf recipe (but still really healthy one) than you can try that one out too!

Take it from someone who eats gluten and loves regular glutenous pasta – with this recipe you won’t be able to tell the difference! Even Joe was happy! We’ve been getting all beach-season ready over here so this healthy take on the traditional dish is such a comfort food! It’s been a lot of chicken and broccoli in my house. I of course, drizzled my portion with sriracha sauce and was quite sad when it was all gone.

This recipe makes a nice huge pan worth so we’ll be enjoying this tomorrow too hallelu!

TAG us on Twitter or Instagram when you make this and let me know if you alter it so I can try!

Hugs for a beautiful week!

Jess Lizama

 

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A Mediterranean inspired Coponata dish recipe!

For those of you out there on a cleanse, or if you’re gluten free, or vegan, this one’s for YOU! So the night Fr. Leo came over to cook up a storm, one of our friends was on a cleanse (I know right, I felt so bad that all this carb dense food was staring at him!) and my daughter is a gluten free vegetarian, soooo we had to make something that wasn’t all carbs and meat haha! This dish was refreshing to our palettes and diet friendly to our friends. Win win baby! So lets get cookin shall we! 


So this egg plant dish is creamy in texture, but not creamy in an ‘I hate textures and can’t eat that’ kind of way. It’s mineral-ly and smokey, and light enough that I could literally eat this every day. 

We had this in between courses while our food settled, and it was light enough to refresh us, yet satiating enough to keep us from going back for seconds on the other dishes. 

What you’ll need for this Coponata: 

– 1 eggplant
– 1 clove crushed garlic
– 2 tablespoons chopped parsley
– 1 teaspoon sea salt
– 1 teaspoon fresh cracked pepper
– 1 teaspoon red wine vinegar
– half of one finely diced red onion

So cut the tips off of the ends of the egg plant and slice the eggplant in half, horizontally. Then cube and cook them on very HIGH heat in 2 tablespoons of heated olive oil. Cooking this on high heat will allow the eggplant to blister which we want. You may drizzle the eggplant with extra olive oil if it’s not frying enough, perhaps you didn’t add enough at the beginning (this is what we experienced). You don’t want the eggplant to dry out so if using more olive oil is necessary, go for it. 

Then add in the fresh garlic and onion, crack some fresh pepper over top and add in the salt, and give it a toss. Drizzle the red wine vinegar over top once the onions are softened, this will de glaze the pan, and then add in some freshly cut parsley to top it all off before serving. ENJOY! Nom nom nommyyy! 

This is really really yummy for an appetizer too, light enough for it, and gets you ready for the other 5 courses! Please visit Grace Before Meals for more yummy recipes, and thanks again to Fr. Leo! 
Hope you enjoy this dish, I know we did! Be sure to tag me on Instagram and Twitter when you make it, I love seeing your spin on recipes! 

hugs all around, 

Jess
smoothieblogpic

The super fruit, super charged, energizing smoothie!

I’ve been on a smoothie kick lately, just throwing everything I have into my blender and enjoying these yummy treats for breakfast or as post workout recovery fuel. Today’s smoothie recipe is my new all time favorite. I used Pitaya which is a super fruit… dragon fruit! We’re getting fancy! This antioxidant rich, vitamin packed, energy boosting recipe will leave you feeling refreshed, refueled, and re-energized! Isn’t the color just so pretty!? Go grab your blender and run to the kitchen!

I had some Pitaya packets in my freezer and decided to make a smoothie with this superfruit. 

The yummies:
– 1 packet of Pitaya (superfruit, purges harmful toxins from your body, high in fiber, low in sugar, jam packed with antixidants, vitamins, and promotes healthy skin)
– half of a banana (potassium, magnesium)
– 1 TBL spoon unsweetened coconut shreds (fiber, vitamins, minerals, calcium)
– 1 cup almond milk (iron & riboflavin which aid in muscle growth and healing)
– 3 to 4 strawberries (antioxidants, vitamin C, heart healthy)
– handful of blackberries (Vitamin K, reduces inflammation)
– few mint leaves (aids in digestion, great source of several essential minerals)
– 1 TBL spoon chia seeds (rich in antioxidants, minerals, fiber)
I put everything into the blender, blended until smooth and then topped it off with some more coconut shreds and mint leaves. No ice was needed since the Pitaya packet came straight from the freezer and I freeze my bananas so they make my smoothies extra creamy! Try that trick out! The smoothie was sweet enough as is, but if you wanted to drizzle in some agave for added sweetness, I think it’d be the bees knees! 

This was really yummy, filling, and the mint made the taste even tastier than I thought. Try it out, let me know your thoughts, and if you make this or make a version of it, tag me on Instagram or Twitter 😀 Jess_Lizama 

A very healthy, happy day to you!

Jess