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Wednesday, December 16, 2015

{Chocolate Peanut Butter Banana Bites}

I am constantly on the lookout for new/healthy pre-workout snack ideas!  Since becoming a person who spends the wee hours of the morning at the gym I have found that eating breakfast prior to my sweat session is not an option,  and neither is going to the gym with my fuel tank on "E"!  
I like my pre-workout snacks simple, nutritious and portable which is why I have been loving homemade energy bites and homemade granola bars! 

These Chocolate Peanut Butter Banana Bites are my new go to grab and go pre-sweat sesh treat!   Honey and an over ripe banana provide sweetness, oats provide healthy nutritious carbs and the peanut butter and almond flour give me a healthy dose of fats.  Plus the rich cocoa flavor is a nice little treat in the AM!

Whip up a batch Sunday night and you have a portable go to snack for the week!  Enjoy! 

Chocolate Peanut Butter Banana Bites 
Brunch N'Cupcakes
Makes 24 Bites 

2 Cups Quick Cooking Oats 
1 Cup Almond Flour (Almond Meal) 
1/3 Cup Unsweetened Cocoa Powder 
1 Tablespoon Chia Seeds 
1 Over Ripe Banana - Mashed
1/2 Cup Peanut Butter (Natural or Organic) 
1/4 Cup Honey

1- In a large bowl combine Oats, Almond Flour, Chia Seeds and Unsweetened Cocoa Powder.  Mix well so that everything is combined. 
2- In a smaller microwave safe bowl combine honey and peanut butter.  Melt peanut butter and honey together (about 30 seconds) and stir until peanut butter and honey are mixed together well and smooth. Add mashed banana to the peanut butter/honey mixture and stir until well incorporated. 
3- Carefully pour peanut butter/honey/banana mixture into dry ingredients and stir until wet and dry ingredients are incorporated.  
4- With wet hands carefully roll dough into 24 bites.  Place in an air tight container and store in fridge. 


Wednesday, December 9, 2015

{Maple Dijon Glazed Roasted Salmon }

You guys, I miss grilling!  If there was a way I could grill year round in Minnesota and not freeze my butt off I totally would (though with the sudden warm weather again I might be able to grill outside right now)!  Salmon is one of my all time favorite things to grill, so since the weather is a not exactly grilling and chilling weather this Maple Dijon Roasted Salmon will just have to do! 

I love that this roasted salmon seems fancy (I would serve it for fish loving guests) but in reality its really super simple to whip up!  Another great thing about this dish... you only need a few pantry items to make it!  The maple syrup gives the salmon a nice sweetness while the soy sauce and dijon mustard give the dish a little pizzazz and tang.  Whip up some fresh roasted veggies and you have yourself a mouth watering meal in under 45 minutes!  Oh, and don't worry your house won't smell all fishy after you make this dish!  I promise!  

Maple Dijon Glazed Roasted Salmon 
Brunch N'Cupcakes 
Serves 4-6 

1 Lb Fresh Salmon (skin still on) 
Salt, Pepper, Garlic Powder 
1 Teaspoon Dried Rosemary 

For Maple Dijon Sauce: 
3 Tablespoons Pure Maple Syrup 
1 Teaspoon Dijon Mustard 
1/2 Tablespoon Low Sodium Soy Sauce

1-Pat Salmon dry, and place fish skin side down on a greased baking sheet with raised edges.  Season with salt, pepper and garlic powder. 
2- Roast salmon in a 450 degree oven for 7-8 minutes.  While salmon is roasting whisk together your Maple Dijon glaze by combine the maple syrup, Dijon mustard and soy sauce in a small bowl.  Whisk well until combined.  Set aside.  
3- Remove salmon from oven and brush with maple Dijon glaze.  Place salmon back in oven and bake for an additional 2 minutes or until salmon has reached it's desired doneness.  
4- Remove salmon from oven and garnish with dried rosemary, serve immediately!  

Serve with roasted vegetables (we like carrots, broccoli, cauliflower and brussel sprouts) or a simple green salad! 

Check out these other delicious salmon recipes from around the web! 

Wednesday, December 2, 2015

{Cauliflower Fried Rice}

Winter has officially hit Minnesota, and after the very mild weather we have been having... the snow and cold sorta felt like a slap in the face!  Can we go back to the balmy 40-50 degree weather we were having just a few weeks ago?  Pretty Please?  

This is silly to say but even though I am a baby when it comes to to cold weather... the snow and cold does make it feel a little more like the Holiday season.  I know, only a crazy Minnesotan would say that... but to me the Holiday season isn't complete without the white fluffy stuff... I know I sound crazy again! 

You want to know what else is kinda crazy?  The fact that I can get Derek to eat this insanely delicious Cauliflower Fried Rice!  I know... crazy, but cauliflower is one of his favorite vegetables!  I love this fried rice for so many reasons.  But the main reason I love it so much is because it is loaded with veggies and good for you protein.  Plus it is super flavorful.  Ricing the cauliflower does take some time, but I promise you the end results are totally worth it!  To save on time rice the cauliflower the night before, or buy Green Giants riced cauliflower in the steamer bags, you can find it in the produce section with the other fresh steamer bag veggies!  So have I convinced you to make this dish yet?  Good... happy cooking! 

Cauliflower Fried Rice 
Brunch N'Cupcakes 
Serves 4 

1 Cup Match Stick Carrots 
1 Medium Bell Pepper - I like Red - Chopped 
1/2 Large Onion - Chopped 
4 Garlic Cloves Minced 
2 Large Egg Whites +1 Large Egg beaten
1 Package Organic Tempeh - I like Trader Joe's 
1 Head Cauliflower Cut into Florets - Or 2 Bags Green Giant Chopped/Riced Cauliflower 
1/4 Cup Low Sodium Soy Sauce 
1 1/2 Tablespoon Sesame Oil 
2 Tablespoons Rice Wine Vinegar 
1 Tablespoon Agave 
Pepper to Taste 
1/4 Teaspoon Ginger 

1-Place cauliflower florets in a food processor or blender (I have a ninja) and pulse until cauliflower resembles grains of rice - don't over chop!  Set cauliflower aside. 
2- In a large skillet coated with cooking spray saute onions, pepper, and carrots until tender.  Add minced garlic and saute until fragrant, about 1 minute.  
3- Add Tempeh to the skillet and cook until lightly browned.  Now carefully add riced cauliflower to the skillet, stirring well.  Cook cauliflower for 5-10 minutes or until soft.  
4- Make a well in the center of skillet.  Carefully pour beaten eggs into center of the well and cook.   Once eggs are cooked carefully stir to combine eggs with cauliflower rice, veggies and tempeh.  Turn off stove. 
5- In a small bowl whisk together soy sauce, sesame oil, rice wine vinegar, agave and ginger.  Pour over cauliflower rice and stir until cauliflower is evenly coated in sauce.  Turn stove back on and heat for 2-3 minutes.  Serve immediately. 

I served mine with crushed peanuts, sriracha, and fresh cilantro!