Oatmeal Superfood Snack Bars

by Cori Lefkowith | Jan 30, 2016

Oatmeal Superfood Snack Bars

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Servings 9

Ingredients:
Bars:
2 cups old fashioned oats
1 cup slivered almonds
4 tablespoons honey
1 tablespoon coconut oil
1 teaspoon salt
1½ teaspoon cinnamon
2 bananas
1½ teaspoons vanilla
1 scoop Vanilla Whey Protein
Topping:
½ cup old fashioned oats
¼ cup slivered almonds
¼ cup pumpkin seeds
1 cup fresh organic blueberries
¼ cup of coconut milk
¼ teaspoon cinnamon

Directions:

For the base, preheat the oven to 350°. Line 9 x 9 baking pan with parchment paper or lightly grease with coconut oil.

Add all ingredients in to a food processor until completely combined and wet.

Then pour into the pan and smooth out with and spread evenly.

Bake for 8-10 minutes.

As it is baking, combine all topping ingredients in a medium bowl and stir to combine.

Once the base of the bars is cooked, remove the pan from the oven and spread topping evenly over the bars. Lightly press the topping down into base. Then bake an additional 15 minutes

Notes: Store in a refrigerator in a sealed container if you want them to keep for the week.

Shrimp and Veggie Stir Fry

by Cori Lefkowith | Jan 15, 2016

Shrimp and Veggie Stir Fry

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Servings 1

Ingredients:
1/4 lb raw shrimp, peeled and deveined
1/2 cup broccoli florets
1/2 medium red bell pepper, roughly chopped
1/2 cup snow peas
1/2 cup matchstick carrots
1/2 cup sliced onions
1 green onion, chopped
1 clove garlic, minced
1 tsp ginger
1/2 tbsp + 1 tsp olive oil
2 tsp sesame oil
1 tsp lemon juice
2 tsp sesame seeds

Directions:
1n a small bowl, mix garlic, ginger, green onion, 1/2 tbsp olive oil, 2 tsp sesame oil and sesame seeds. Set aside.

In a large skillet or wok, heat 1 tsp olive oil on high heat. Add shrimp and lemon juice, cooking until shrimp are opaque and pink. Set cooked shrimp aside in large bowl.

Add broccoli and onion to heated skillet or wok, cooking several minutes until slightly tender. Add remaining vegetables, cooking until slightly tender, less than 5 minutes. Transfer vegetables to large bowl with cooked shrimp.

Add green onion mixture to the skillet and heat through. Return vegetables and shrimp, reheating and coating evenly. Serve.

Chipotle Chicken Loaded Sweet Potatoes

by Cori Lefkowith | Jan 2, 2016

Chipotle Chicken Loaded Sweet Potatoes

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Servings 6

Ingredients:
3 medium sweet potatoes
1.5 lbs (about 3 smallish) boneless skinless chicken breast
1/4 cups olive oil
3 tablespoon fresh lime juice
3 cloves garlic, minced or grated
3-4 whole chipotle pepper, minced
2 teaspoon dried oregano
2 teaspoon cumin
3 teaspoons chili powder
salt and pepper
2-3 cups spinach
5 ounces sharp cheddar cheese, grated (optional)
Chopped cilantro, for garnish if desired
Greek yogurt, for serving if desired

Directions:
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes.

Once chicken is cooked, allow to cool and then shred the chicken into a bowl. When the sweet potatoes are done, cut in half and allow to cool for 5-10 minutes.

In a medium-size bowl combine the rest of the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a skillet over medium heat and wilt the spinach and then add to the chicken bowl. Toss the spinach and shredded chicken together and set aside.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake, mix the spinach, potato flesh, chicken and chipotle sauce together.

Remove skins from the oven and stuff with the chicken mixture and top with shredded cheese if desired. Bake for 10 minutes or until the cheese has melted and the skins are hot and crisp.

Serve with fresh chopped cilantro and greek yogurt if desired. You can even add some guacamole or sliced avocado.

*Yogurt and guacamole not included in Nutritional Information.

**You may want to prep but not bake/crisp up the potatoes until serving if you aren’t eating them all that day.

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Mexican Salmon Salad

by Cori Lefkowith | Dec 17, 2015

Mexican Salmon Salad

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Servings 2

Ingredients:
For Salmon:
2 (5 – 6 oz) skinless salmon fillets
1/2 tsp ancho chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1 Tbsp olive oil, plus more for cooking
Salt and freshly ground black pepper
1 lime, halved
For Salad:
1 head Romaine lettuce
10 oz grape tomatoes, halved
1 cucumber, peeled and chopped
3/4 cups fresh corn
1/2 red onion, sliced
1/4 cup cilantro leaves (optional)
Toppings:
1/2 cup natural salsa
1/2 avocado

Directions:

For the salmon:
Preheat a skillet over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Add salmon to the pan and cook about 3-5 minutes per side, or to desired doneness. Remove from the pan and squeeze fresh lime juice over the fillets.

For the salad:
Divide all salad ingredients among 2 containers then top with salmon fillets. May want to keep salmon off and even cook right before eating.

Spoon salsa and slice avocado over salmon and salad.

Serve immediately….So if not eating right away, store dressing on side! You may even want to keep fish frozen until serving and cut up stuff right before eating as well.

Chicken, Spinach Artichoke Bake

by Cori Lefkowith | Dec 17, 2015

Chicken, Spinach, Artichoke Bake

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Servings 4

Ingredients:
3 tablespoons extra virgin olive oil
1lbs Chicken Breast
Salt and fresh ground pepper, to taste
1 can (14-ounces) quartered artichokes, rinsed and drained
1 yellow onion, thinly sliced
1 red onion, thinly sliced
1 large carrot, sliced into thin rounds
2 garlic cloves, finely chopped
1 bag (6 to 8 ounces) baby spinach
½ cup chicken broth

Directions:
Preheat oven to 425.

Heat olive oil in a large nonstick skillet that’s safe for stovetop and oven. (You can also transfer to a baking dish before placing in the oven if you don’t have a skillet that is oven safe.)

Season chicken with salt and pepper. Add to skillet and brown on both sides; about 5 minutes on each side.

Remove from skillet and set it on the side, leaving oil in skillet.

Add artichokes, onions, carrots and garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally,. Add chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally.

Remove from heat and add broth and chicken.

Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes. Plate and ladle liquid and veggies over chicken pieces.