P is for…Plant Powerful Recipes!

February 15, 2013 -
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Good morning! I am off to teach a POWER HOUR bootcamp this morning with my best friend Sarah (aka bittie).

So excited! Lots of TRX & Circuit Training on the menu & we’re hoping for a good turn out!

While I’m gone, I’ve got THREE guest posts on this post today to share some awesome plant power lovin’!

First, let’s go over “O” day from Instagram!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • @clean_lovin & her orange butterscotch veggie oats! Wow!
  • @gamene & her beautiful orange-y oats!
  • @jessicalynne118 & her overnight oat parfait!
  • @vetsinc for making my banana peanut butter split from my post tonight!

It is such an amazing feeling when someone makes your recipe that you posted like an hour before. It makes me smile!

 

 

 

Banana Peanut Butter Fluff Split

  • 1 Banana
  • Peanut Fluff
    • 1/4 cup peanut flour (I buy mine here)
    • a few TB of water (added slowly until thick)
    • a few drops of liquid stevia (or packet)
  • Topped with Goji Berries & Cinnamo
  • www.Iherb.com coupon code is XUG228 for first time users!

Today for “P” I wanted to share some Plant Powered Recipes from some guests!

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Starting this Guest PowerPost off with my friends from Nutrex-Hawaii Sharing their info on Spirulina!

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Aloha everyone.

So excited that Kasey and Heather invited us back to participate in another #plantpower challenge!

Hopefully you know what Spirulina is from the last #PlantPower challenge and you’ve tried one of Kasey’s awesome Spirulina-based recipes from her G is for Green post, so here are a few more reasons to “go green.”

Powerful Nutrient Source One three gram serving of spirulina delivers: Vitamin A (Beta Carotene): necessary for cellular and bone growth, good vision, and a healthy immune system. Spirulina provides 3,100% more beta carotene than carrots. Vitamin B 12: An essential vitamin required for proper red blood cell formation, neurological function and DNA synthesis. Helps maintain healthy nerve cells and red blood cells.
Vitamin K1 & Vitamin K2: Essential Vitamins known to promote blood clotting and support bone health Superoxide Dismutase (SOD): An enzyme that acts as an antioxidant, neutralizing free radicals and helping to repair cells.
Zeaxanthin: A carotenoid and powerful antioxidant that fights free radical damage with specific benefits for eye and cellular health Iron: Essential in the formation of red blood cell and transportation of oxygen in throughout the body. Iron assists the memory and supports the immune system.

Spirulina provides 5,500% more iron than spinach.

Complete Protein Protein is an important component of every cell in the body. It is important for bones, muscles, cartilage, skin and blood. Spirulina is one of the few plant sources that provides protein and all essential amino acids which are the building blocks of life. Spirulina provides 600% more protein than tofu. It’s 60% protein, which is far more than any other food other than eggs. Spirulina’s protein is also easily digestible.

Energy Because of its high nutrient levels, many people report increased energy levels after consuming it. For a quick energy boost, you may want to try Dr. Oz’s Energy Cubes made from spirulina and lime juice.

Nutrex Hawaii’s Spirulina Pacifica is the only Spirulina cultivated in a Biosecure Zone free of pesticides, herbicides and industrial pollutants. We grow our spirulina in Kona, Hawaii, the sunniest coast in the United States. It’s cultivated in open ponds using a combination of 100% fresh potable water from Hawaiian aquifers and ultra-pure, deep ocean water. The ocean water enriches Spirulina Pacifica with 94 minerals & trace elements. All other Spirulina farms use river water or irrigation water for cultivation. Because of this, we’re able to deliver more key nutrients than any other spirulina in the world. Learn more at www.Nutrex-Hawaii.com.

If you want to try Nutrex Hawaii’s Spirulina, use code POWERCAKES at www.Nutrex-Hawaii.com for 25% off now through Feb. 28 and be sure to enter Kasey’s giveaway.

Thank you Nutrex-Hawaii for offering such a great promo code!

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I also wanted to feature a few other “Powerful Recipes” from some lovely ladies!

Hemp & Blueberry Breakfast Bowl [source]

HempBlueberryBreakfastBowl

created by Kasey @WellOfHealth

Makes 8 servings

Active Time: 20 minutes

Total Time: 3 hours

Make It:

Hemp Granola (makes 2 cups)

Dry:

  • 1/3 C Shelled Hemp Seeds (or a packet of instant hemp oatmeal)
  • 2/3 C Rolled Oats (get gluten-free if that’s what you’re into)
  • 1/3 C Shredded Coconut
  • 2 T Sunflower Seeds
  • 2 T Slivered Almonds
  • 1 T Ground Flax Seeds

Wet:

  • 2 T Coconut Oil
  • 2 T Honey
  • 1/4 t Vanilla Extract
  • A Pinch of Salt
Smoothie
  • 8 Frozen Bananas
  • 4 C Vanilla Almond Milk
  • 4 C Frozen Fruit (I used blueberries)

Make It:

  1. In order to make this for breakfast the next day, I would recommend making the granola the night before.
  2. Preheat oven to 250 degrees F.
  3. To make granola, mix dry ingredients, then add wet ingredients and mix until covered.
  4. Spread in a single layer on a sprayed baking sheet.
  5. Toast in preheated oven for 2 1/2 hours, mixing every 30 minutes to toast it evenly.
  6. A few minutes before the granola is done, make your smoothie (or alternatively, heat up the granola in the oven or microwave before serving).
  7. Mix smoothie ingredients in blender until smooth.
  8. Spoon 1/8 of the smoothie into a bowl, top with 1/4 C granola, fruit, coconut, almond butter (HIGHLY recommended), or other healthy fruit and nut toppings. Repeat for the rest of the servings.

Know It:

Not including any extra toppings other than granola: 400 calories, 16g fat, 0mg

A bit about Kasey : (by the way, love her name)

Kasey Shuler is a ACSM Personal Trainer, Fitness Specialist for Vivecorp, and group fitness instructor.
Kasey believes that good health is a gift but also takes hard work.

You can keep up with her posts at Well of Health, or follow her on [Twitter, Facebook, Pinterest, and Instagram @wellofhealth]

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Lean, Green, Fat Burning Machine- Plant Power Breakfast Smoothie

by Katie @beyondfitphysiques.com

Here’s a GREAT (and super quick & easy) plant power smoothie recipe for your readers! I make this a TON and it’s delicious….

smoothie1

Nothing like a quick & easy, balanced meal in a blender! :) This green, protein-packed breakfast smoothie will add minutes to your morning—and energy to your day (and workout). The spinach and kale provides antioxidant-rich fibrous carbohydrates that will keep you full all morning long. The chia seeds provide omega-3s, and soluble fiber and a tablespoon of peanut butter, a healthy fat, makes this a balanced meal. Throw in an optional scoop of your favorite plant based protein and you’re setting yourself up for balanced hunger, increased energy and decreased cravings! The avocado, which is loaded with omegas and potassium (without the sugar found in bananas) gives this smoothie a super smooth, thick texture.
If you’re looking for a quick way to survive morning chaos, give your body some love, and make it to lunchtime without the ravenous I’ll-eat-anything cravings- this is for you!
Lean, Green, Fat Burning Machine- Plant Power Breakfast Smoothie

Ingredients: 4 kale leaves 1 cup spinach 2 Tbs of chia seeds 1 Tbs natural peanut butter 1/2 avocado 1 cup unsweetened vanilla milk

1 scoop plant based protein (optional)
Stevia to taste Ice for desired thickness Squeeze of lemon, optional

Blend and enjoy!

Want to learn a little about Katie??

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“I’m a new mom and a fat loss professional, helping hundreds of busy women achieve the best results possible in the shortest amount of time. As a new mom, I had little time to exercise, prep food for hours and dedicate the whole day to healthy living like I did as a young fitness pro. Yet, I wanted to look and feel healthy, lean & functional for my family and to be a great mom, wife, and coach/trainer. I’m a national fitness professional and a postpartum female fat loss expert and have coached hundreds of women through life-changing body transformations, but it wasn’t until I became a busy mom myself, that I realized the need for a fat loss program designed specifically for busy women who are trying to fit it all in…. That’s why I created BeyondFit Physiques (LINK: http:www/beyondfitphysiques.com) and the Beyond Baby Postpartum Fat Loss System (link: http:www.beyond-baby.com OR your link). Both programs utilize the science of short, intense exercise mixed with DOABLE nutrition practices to get real women real results.”

Join us- plus hundreds of women just like you here…

Become a fan on Facebook!

Follow me on Twitter!

Find me on Instagram!

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Rachel Khanna

from www.LiveEatCookHealthy.com is sharing this beautiful recipe from her cookbook!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mâche Salad with Shallots and Green Beans

from Live, Eat, Cook Healthy by Rachel Khanna

I have eaten salad every day for as long as I can remember and now my family does, too. The next time you’re in the produce aisle reaching for that head of romaine, butter or red leaf lettuce, here’s another healthy lettuce to try (and a salad ecipe to go with it!) that’s both delicious and nutritious.

A native of France, mâche (pronounced ma-shee) is a delicate lettuce with a nutty flavor. Also called “lamb’s lettuce,” mâche is very good for you. It’s high in folate, vitamins C, A, K as well as iron and fiber, to name just a few nutrients. In this recipe, it’s important to use green beans in season so they are crispy and slightly sweet. The shallots add an extra kick of flavor to this nicely crunchy salad. I also like to use asparagus instead of green beans.

Serves 6

½ lb. green beans, trimmed

¾ lb. mâche, washed

2 shallots, finely chopped

Mom’s Best Vinaigrette (recipe below)

1. Cut green beans into 1-in. pieces. Place in a pot of boiling water and cook until just done, about 3 minutes. Plunge into a medium blown of ice water. Remove and let dry.

2. Combine mache, green beans, and shallots and toss with Mom’s Best Vinaigrette.

Mom’s Best Vinaigrette

For most of the salad’s I make, I use one simple dressing that my mother taught me. Here’s the recipe.

Makes about ½ cup

1 Tbsp. vinegar (white balsamic, Champagne, white wine vinegar, or lemon juice)

½ Tsp. Dijon mustard

¼ Tsp. sea salt

Freshly ground black pepper to taste

1 Tbsp. chopped herbs such as parsley or tarragon (optional)

1 Tbsp. chopped capers (optional)

1 Chopped shallot (optional)

4-5 Tbsp. extra-virgin olive oil

1. Combine vinegar, mustard, salt, and pepper in a small bowl. Mix well.

2. If you are adding herbs, capers, or shallots add them here.

3. Add olive oil slowly, mixing as you go.

4. Drizzle over salad before serving.

Note: You can also use walnut, hazelnut, or flaxseed oil, or a combination of olive oil and walnut/hazelnut/flaxseed oil.

 

For more information on Live, Eat, Cook, Healthy and Rachel Khanna, visit www.LiveEatCookHealthy.com.

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Love all of these recipes ladies!! Thank you for your contribution of recipes!

Don’t forget you have a few more weeks to enter the GIVEAWAYS!

You have until February 26 at 5:00 p.m. EST to enter ALL giveaways! GOOD LUCK.

Also Check Heather’s post today!!

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