Archive for November 25, 2014

Alternate Smoothie Recipes

Alternate Smoothies

Peach Pineapple


1-2 Scoops Vanilla Protein Powder

2 Cups Frozen Peaches

1 Cup Kale

6-8 Oz Pineapple Juice

Black Berry Pomegranate


1-2 Scoops Vanilla Protein Powder

2 Cups Frozen Black Berries

1 Cup Spinach

1/2 Cup Pom Wonderful

1/2 Cup Water

Strawberry Cheesecake


1-2 Scoops Vanilla Protein Powder

2 Cups Frozen Strawberries

1/2 Cup Plain Greek Yogurt

1/2-3/4 Cup Unsweetened Almond Milk

Chocolate Raspberry Cheesecake


1-2 Scoops Chocolate Protein Powder

2 Cups Frozen Raspberries

1/2 Cup Plain Greek Yogurt

1/2-3/4 Cup Unsweetened Almond Milk


Roasted Veggies

Roasted Veggies

This roasted veggie recipe is so simple and versatile you can adopt it to anyone’s tastes. It’s a definite go to side dish that works with any entree just like the Honey Dijon Salmon.

So my perferred roasted veg is broccoli and cauliflower but you can add so many other things. Onions, we all know I don’t like those but others might (those poor souls ;P), garlic, peppers, brussel sprouts and anything else you could think off. The photos you see will be my favorites but the concept and recipe is the same across all the veggies.


2 Heads Broccoli

1 Head Cauliflower

1/4 Cup Avocado Oil

Garlic Powder



So you guessed it, the first thing you do is turn the oven on to 425 degrees Fahrenheit. Then you want to cut the broccoli and cauliflower into little bite size florets.


Next you want to place all the veggies into a bowl and toss with avocado oil, salt, pepper, and garlic powder. You want to make sure that the veggies are thoroughly coated in in the oil but everything else is to taste. If you’re like me then you like a lot of garlic and only a little bit of pepper. There are no vampires at my house ;D


Finally you want to spread the veggies out on a greased baking pan and place in the oven. These will go for anywhere between 20-30 minutes. These veggies are done when they are just starting to blacken because that is when they get nice an crispy. Pull them out and enjoy them while they’re nice and hot.

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Serves 6

Calories 109

Fat 9.6 g

Sat Fat 1.1 g

Cholest 0 mg

Sodium 23.5 mg

Carb 5.2 g

Fiber .8 g

Sugar .7 g

Protein 2.3 g

Here are some additional roasted vegetables. Roasted sweet potato and roasted brussel sprouts.


With roasted sweet potatoes always make sure you peel them and only cook them in combination with other types of potatoes. They take 15-20 minutes longer to cook than normal vegetables because of the starchy nature.


Brussel sprouts can be cooked in combination with lots of other vegetables. Cut your brussel sprouts in half and place them on the pan cut side down for the best crispy texture.

Honey Dijon Salmon

Honey Dijon Salmon

This is my favorite salmon recipe and it’s so yummy. It goes great with roasted veggies like the roasted broccoli. It’s super quick and super easy. It’s a great summer grilling recipe that will be enjoyed by even the pickiest eater.


2 Salmon Fillets

2 Tablespoons Dijon Mustard

1 Tablespoon Honey

1 Teaspoon Dill

The first step would be to turn on the grill to a medium heat and then mix up the delicious glaze. Mix the mustard, honey and dill together in a bowl.


Then with the skin side down on the salmon coat the top with the glaze.

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Next you want to place the salmon skin side down on the hot grill. Close the lid and cook the salmon between 5-10 minutes. You’ll know your grill best so you’ll know when you should flip the salmon. Peel off the skin and smother that side with the glaze too and cook another 5-10 minutes.


5-10 minutes cooking


Flipped and peeling the skin




Skin side glazed

Right before you pull the fish off the grill you want to flip it one more time and use the last of the glaze on the top again. Then after the last 2-3 minutes of cook time it’s ready to come off the grill and be placed on the table for everyone to enjoy.

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Serves 4

Calories 230

Fat 9.2 g

Sat Fat 1.4 g

Cholest 80.5 mg

Sodium  243.8 mg

Carb 4.9 g

Fiber 0 g

Sugars 4.3 g

Protein 28.4 g