Hiya everyone! Something new I have decided to establish is recipe Wednesday, so every Wednesday I will post a new recipe to keep all you guys fueled and so...I actually cook once in a while. SO this week I am starting with a new discovery of mine (new to me....not the rest of the world..) ENERGY BITES! I have seen these things ALL OVER Instagram and well I thought it was my turn to take a crack at them and let me just say I am now 100% addicted. These things are so simple to make and so easy for a nice grab and go pre and post workouts. The ingredients are all natural, easy to find, and overall good for your health! I also chose to use mostly locally grown ingredients because I am a fan of supporting and helping local farmers / small business owners here in the Capital Region. I know where the ingredients is coming from and I can always trust that it's 100% fresh and free of GMO's (Genetically Modified Organisms).
Any who - let's get started with what's in these little guys! Ingredients 1.) 1c Organic rolled oats (dry - or toasted!) 2.) 1/2 c Ground flax seeds 3.) 1/3 c Coconut flakes (can also be toasted!) 4.) 1/4 c Vegan chocolate chips (...yes they do exist!) 5.) 1/3 c Local / organic honey (or you can use agave!) 6.) 1 TBSP ground cinnamon 7.) 1/2 c Local / organic Peanut Butter (can also use other nut butters) 8.) 1 TBSP All natural vanilla extract Instructions: 1.) Put all ingredients into a bowl (I suggest putting in dry then wet) 2.) Stir the mixture together 3.) Store mixture in the fridge for about a half hour 4.) Remove from the fridge, roll into balls (I use a spoon to try to make them all the same size) 5.) Place balls on a baking sheet covered in parchment paper 6.) Refrigerate for about and hour and enjoy! SO EASY to make and easy to store. I recommend keeping them in the fridge when you aren't eating them and definitely try to mix up the ingredients (that's my plan next time). Like I said these guys are a GREAT grab and go snack, i've been consuming them before runs and they've actually worked out really well. I'm working on experimenting with different super foods to find that perfect pre-workout / pre-race snack. So keep experimenting and let me know what you guys come up with! Until next time... Stay Green, Amanda
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If there was one meal I can easily always be in the mood for it would definitely be stirfry. Not only for it's Asian flavor, but for it's versatility! During these 23 years of my life i've easily eaten dozens of different stirfry combinations, and they just keep getting better. This recipe kind of came up out of nowhere, the first time I made it I realized how big of a batch I had created and how quickly it could turn into a great meal prep option! So as you can imagine this instantly became my meal prep go-to. I was able to combine almost all of my favorite veggies into this pan of greatness...as weird as that may sound. You will find that in the recipe I do include egg-whites. The thought of eggs being a part of a plant-based diet has been stirring up controversy in the vegan/vegetarian/plant-based world for years. For me -- I find that occasional egg whites are okay, I will note that I do not consume the yolk of the egg because I find the nutrients I need are in the egg whites, plus they work as a great binder for the stirfry to give that "fried rice feel". Whether you choose to use eggs or not or maybe produce a vegan substitute is up to you, but for me I enjoy a little egg white action and with that being said let's continue on to the recipe! Super Savory Stirfry Ingredients (recipe makes roughly 5 meals @ 1& 1/2 c per container) 1.) 3-4 baby sweet potaotes 2.) 1 can of black beans (rinsed) 3.) 1 yellow "summer" squash 4.) 1 c brown rice (pre cooked) 5.) 2 carrots (chopped) 6.) 1 bag steamed broccoli (approx. 2 cups) 7.) 1 1/2 tsp ginger 8.) Soy sauce (amount is to your liking I normally use about 1/4 c or so) 9.) 1 container/box baby bella mushrooms chopped 10.) 1/2 yellow onion 11.) 1 orange pepper (chopped) 12.) 3 Egg whites (optional) 13.) Salt & Pep 14.) pinch of smoked paprika (Trader Joes) 15.) Oil (I use Trader Joes Avocado Oil) Instructions 1.) Prepare your brown rice (I do mine on a stove top) 2.) In a large skillet saute the onion and orange pepper until soft and the onion is transparent 3.) Chop all veggies 4.) Once onion and pepper are done dump in all your veggies into the skillet 5.) Saute with your Soy Sauce 6.) Once your rice is done, add the entire thing (if it fits) into the skillet and stir 7.) Here I like to add more Soy Sauce because the rice absorbs a lot of it 8.) Whisk your eggwhites 9.) Add in your egg whites to your skillet and mix until the whites are cooked 10.) Add in your ginger, salt, pepper, paprika, and mix until fully combined 11.) That's it!! Quick, easy, and can be made in bulk for the week! Can you go wrong with that? I think not! Test it out and tag me in your pics of your stirfry combinations! --> @amandaperri Until next time... Stay Green, Amanda |
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January 2018
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