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Mixed Berry Protein Shake

If you’re following my new blog you know my quest of competing in a fitness competition in just over nine weeks. I have my macros set at eating 125 grams of protein a day. As a vegetarian it’s not impossible, but it’s slightly trickier than those who would eat three pieces of chicken breasts a day. That being said I usually have two shakes a day. This one being my morning one. So delicious and light tasting. Crammed in with 281 calories, 29.5 grams of protein, 5 grams of fat.

Ingredients:

1 scoop of LeanFit Whey Protein in Vanilla (suitable for vegetarians — most whey protein isn’t)
5-6 frozen strawberries
1/4 cup frozen blueberries
1/2 a frozen or fresh banana
1 cup water
1 tablespoon PRANA Chia Seeds

Throw up all in the blender (shout out to my inlaws for the VITAMIX) and enjoy a delicious, cool, creamy morning protein shake.

Estimated Nutritional Value: 280 Calories, 29.5(g) Protein, 5(g) Fat

Tips:
1. Put the chia seeds and the water in the blender first and let them soak for a couple minutes while you are prepping everything else.

2. Here is a finger saving tip if you plan to freeze your bananas; Peel them BEFORE you freeze them. I did not, then tried using a steak knife (baby brain) to take the peel off. Four hours and three stitches later I have learned my lesson. Not to mention the three week set back of not being able to lift any weights 😐

Recipe is easy to double up. If mikes at home I always do – save yourself from having to share. It keeps well for a few hours, but this isn’t one to make too far in advance as it all separates, loses its smooth, fluffy and cool texture.

Note: If you aren’t following my FitFor2.ca blog with my quest of doing a bikini fitness competition, you should! I will be posting meal ideas for vegetarians that will (hopefully) take me from having a baby to being a bikini competitor in 11 months.

Mexican Kale Salad


Not your average salad; used a variety of leftovers and delicious fresh ingredients to make this nutrition packed, high protein vegetarian lunch.

Ingredients:

Bed of Kale and Romaine

Sautéed onion, peppers and garlic

Quinoa mixed with Kirkland Organic Salsa

Handful of black beans

Handful of cherry tomatoes

Glob of plain Greek Yogurt

Estimated Nutritional Value: 340 Calories, 29(g) Protein, 5(g) Fat, 57(g) Carbs

Note: If you aren’t following my FitFor2.ca blog, I will be posting all my high protein healthy vegetarian meals there that I will be eating in preparation for a fitness competition.

Quick and Easy DIY Microwave Popcorn 

Syd came home from “school” (daycare) looking for a snack. It takes only a few minutes and minimal mess for this and she LOVES it. Added some Becel Vegan and Kirkland Himalayan Pink Salt.

How to? 

Simply take 1/3 cup of popcorn kernels and put them in a brown paper bag. 

Fold the top two inches tightly. 

Put it in the microwave on high for about two minutes. 

Voila! 

M&M Cookies

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So, I am nine months pregnant… I needed these cookies yesterday. Needed. So good, quick and easy. You can do a variation of M&M/Chocolate chip ratio.

Ingredients:
1/2 cup butter (room temperature)
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cup flour
2 tablespoons instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup M&M’s
1/2 cup chocolate chip

Cream together butter, pudding mix and sugars. Add in egg and vanilla. In a separate bowl mix dry ingredients, then add into butter mix. Fold in chocolate chip and M&M’s.

Drop by the tablespoonful onto prepared cookie sheets. Bake 10-12 minutes at 350 degrees. Makes 24-30 cookies, depending on the size you like. Enjoy!

Asparagus Soup

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Ok, I make soup at least once a week. I love soup – so easy, inexpensive and a great way to use veggies up. This one though is Mike’s favourite.

2lbs asparagus washed and chopped
1 small onion diced
2 tablespoons minced garlic (I keep this in for soups to make it quicker)
1 tsp butter
2 vegetable bouillon cubes
Approx. 2 cups of water
Approx. 2 cups of Milk (1 or 2% if you are being healthy… cream if you are really looking for a creamy finish)

Directions:

In a big pot, on low, melt butter and add in onion and garlic sautéing until onions become translucent, about 2-3 minutes. Add in chopped asparagus and continue sauté for another 5 minutes. Add in water just enough to cover the asparagus about 2-3 cups, and throw in two bouillon cubes (alternatively you can omit water and add broth.. for me the cubes are easy and inexpensive, and take up less room… as I mentioned I make soup once a week so stocking broth would be a pain). Increase heat and bring to a boil. Once boiling rapidly put the lid on the pot and reduce heat to low. Set timer for 20 minutes stirring occasionally. Ensure the asparagus is kind of mushy – if not simmer a little longer. Either use a hand immersion blender (if you are going to make soups all the time – buy one! so easy to use) or put into a blender and blend until smooth. Return to heat and add in Milk or Cream until the thickness of your liking. Taste test; if you need to add salt/pepper or garlic powder you can – really depends on the flavouring you got from the broth/bouillon. There. Its done. I like to add a shaving of Bolderson or sprinkling of parmesan and enjoy!

Oatmeal Peanut Butter Chocolate Chip Cookies

Peanut Butter Oatmeal CookiesOk, seriously. I couldn’t wait to post these. The second half of the batch is in the oven. But I just had one – and they are sooo good!  They are soft and chewy and the oatmeal and coconut makes them a good texture. Delicious!!

Ingredients:

1 cup butter
1 cup light peanut butter
3 ½ cup packed brown sugar
2 tbsp vanilla
3 eggs
3 cups flour (or 2 cup all purpose and 1 cup whole wheat)
2 Tbsp baking soda
2 Tsp salt
2 cups quick oats
2 cups coconut
2 cup chocolate chips

Directions:

Preheat oven to 350F. Cream together butter and sugar for approx. 5 minutes. Add peanut butter; mix until creamy. Add vanilla and eggs. Beat until well combined. Sift together flour, baking soda and salt. Add to creamed butter mixture. Blend together until all ingredients are well combined. In a separate bowl mix together oatmeal, coconut and chocolate chips. Fold into cookie batter. Drop a heaping spoonful onto baking sheet. Bake for 9-12 minutes. Enjoy!

Reese Oatmeal Cookies

Oatmeal Cookies with Reese Peanut Butter Cups

I was trying to clean my baking cupboard this afternoon and found an overwhelming amount of christmas chocolates left to use up. I had been melting most of the plain chocolate into candy cane bark but still had more to use – including a bag full of Reese’s Peanut Butter Bells. So, naturally – the only thing better than Reese’s – would be Reese’s wrapped in cookies. I made a couple adjustments to a recipe I found online and came up with this – delicious!!!

Ingredients:

1/4 cup butter softened
1/4 cup shortening
1/2 cup sugar
1/2 cup brown sugar1 egg
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oatmeal
1 cup chopped up Reese’s Peanut Butter Cups/Bells in this case

Beat butter, shortening, and sugars until well blended. Mix in egg. Stir together flour, baking soda and salt; blend into butter mixture. Stir in oatmeal. Stir in peanut butter cups.  Drop by the tablespoon onto ungreased cookie sheets/parchment paper bake at 350 for about 12 minutes. Let cool – if you can – Enjoy!