The 4th of July is my end all be all most favorite holiday around! Watching fireworks makes me feel all the feels. I love the all day anticipation of the show and cannot wait to partake this evening!
Before the festivities, drinks and fireworks, these pancakes are a must! Filled with red strawberries, white vanilla yogurt chips and blueberries, your breakfast can be as patriotic as the rest of your day.
Red, White and Blueberry Pancakes
2 overripe bananas, mashed
1 1/2 cups blueberries and diced strawberries
1 scoop protein powder
2 tablespoons vanilla yogurt chips
1/4 baking powder
Mix the mashed bananas and eggs together first, followed by the protein powder and baking powder and combine the rest of the ingredients.
2 tablespoons oil (I like coconut) for the pan
1/4 cup plain Greek yogurt
pinch of cinnamon
1/4 teaspoon vanilla
1 tablespoon honey
2 tablespoon maple syrup
Combine in a separate bowl to spoon on top of the pancakes.
Heat two tablespoons oil to a pan to medium heat. Add pancake batter and cook for a couple minutes on each side. Top with syrup topping, slivered almonds and a few fresh blueberries to finish it off.
Thursday nights are for my homemade take on Chinese! This chicken and vegetables with ginger garlic sauce is packed with green vegetables, onions and a sauce so good you’d swear it’s a new item on your favorite Chinese menu!
Paleo Chicken & Vegetables with Ginger Garlic Sauce
Add the olive oil to a pan on medium low heat and then add in carrots and 3 tablespoons of water. Cook for 5 minutes. Add the onions to the pan and cook an additional minute. Add in the asparagus and chicken and cook for about 10 to 15 minutes or until the chicken turns white.
Add the rest of the ingredients and cook an additional 10 minutes. Top with sesame seeds, serve with your vegetable of choice and enjoy!
Cooking is my jam, but for quick, easy and healthy eats- protein shakes are my go to. The flavor options are endless and create a nutritious start to your day or refueling for your workout.
My lemon berry blend is so refreshing and my husband says, “It tastes like really good ice cream!” The addition of lemon juice and Greek yogurt fill this drink with antioxidants and probiotics, making it even more beneficial.
Lemon Berry Ice Cream Shake
1 cup frozen fruit (pineapple/mango/peach/strawberry)
1/2 cup 100% juice (banana/strawberry/orange)
1 tablespoon chia seeds
1 scoop protein powder
Squeeze of fresh lemon (I actually used 2 drops lemon essential oil but whatever you have on hand is works!)
My take on orange chicken is sweet with a hint of spice and just delicious!
1 tablespoon olive oil
4 chicken thighs, diced
1 cup orange juice
3 heaping tablespoons honey
¼ teaspoon ground ginger powder
¼ teaspoon cayenne
½ teaspoon apple cider vinegar
⅛ teaspoon sesame oil
½ teaspoon ground garlic powder
Place diced chicken and tablespoon olive oil in a frying pan and heat on medium until white and fully cooked, or about 10 minutes.
Mix the rest of the ingredients in a bowl until well incorporated and add to the pan. Cook about 20 minutes on medium until the sauce has thickened and serve with a side of rice and your favorite vegetable!
Cauliflower is one of my favorite vegetables, it’s so versatile and can take on different flavors and textures. In this recipe, cauliflower is mixed with garlic and olive oil and roasts up nutty and delicious.
1 head cauliflower, chopped or sliced and broken up into pieces
1 tablespoon salt
1 tablespoon garlic powder
2-3 tablespoons olive oil (to coat)
Preheat oven to 400 degrees. Combine ingredients together in a bowl. Cover a baking sheet with parchment paper (for the fastest and easiest clean up!) and spread cauliflower evenly on the baking sheet. Bake until it begins to brown on the outside or to your preferred texture for about 25 minutes. Enjoy!
Like this recipe? Check out my other books, and watch for more to come!
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