Lynbrook | New Hyde Park | NY

Workout

RECIPE OF THE WEEK: HIGH-PROTEIN PEANUT BUTTER BANANA OVERNIGHT OATS

This week enjoy high protein peanut butter overnight oats. This high protein recipe is a perfect meal to meal prep for the following morning!

Prep Time: 10 min   Cook Time: 4 hours     Total: 4 hours 10 mins   Servings = 2     

Calories: 406 kcal     Protein: 19.4 g   Carbohydrates: 55.3 g      Fat: 14.6 g  

Ingredients/ Equipment:

  • 1 large ripe banana, mashed
  • 1 1/4 cups almond milk (or milk of choice)
  • 1 (5 oz) cup vanilla siggi’s yogurt (or sub plain)
  • 1 cup gluten free rolled oats
  • ½ teaspoon cinnamon
  • 1 tablespoon chia seeds
  • 2 tablespoons peanut butter, plus more if you want layers
  • To make it pretty/for garnish:
  • Banana slices

Directions:

  • Add mashed banana, almond milk and siggi’s yogurt to a large bowl and stir together until well combined and creamy. Stir in oats, cinnamon, chia seeds and peanut butter. Then cover and place in the fridge for 4 hours or overnight.
  • Once ready to serve, divide between two 12 ounce mason jars, layering peanut butter and extra banana slices in the middle, if you’d like.
  • Top each overnight oat serving with 1 tablespoon of peanut butter and a few extra banana slices, if desired. If you like crunch, add extra chia seeds and/or chopped peanuts on top.

You can find the full recipe at ambitiouskitchen here!

RECIPE OF THE WEEK: CROCKPOT CREAMY CASHEW CHICKEN

Prep Time: 10 mins      Cook Time: 4 hours     Total Time: 4 hours 10 mins      Serves: 4

Calories: 535 kcal       Protein: 42 g     Carbohydrates:  34 g      Fat: 24 g  

This week enjoy creamy crockpot cashew chicken. A perfect high protein dish that is super flavorful and cozy!

Ingredients

  • 1 pound boneless, skinless chicken breasts or tenders, cut into bite size pieces
  • 2 small potatoes, peeled and cut into 1 inch cubes
  • 1 red bell pepper, sliced
  • 1/2 cup roasted cashews
  • 1/2 of a sweet onion
  • 2 cloves garlic
  • 1 inch knob of fresh ginger, peeled
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher of salt, more to taste if nedeed
  • 1 tablespoon fresh lemon juice
  • 2 cups Almond Breeze Almondmilk Cashewmilk Original Unsweetened
  • 1 handful fresh cilantro, chopped, plus more for serving
  • steamed rice + fresh naan, for serving

Instructions

  • Combine the chicken, potatoes and red pepper in the bowl of your crockpot.
  • To a blender or food processor, add the cashews, onion, garlic, ginger, Thai red curry paste, chili powder, cumin, cinnamon, cayenne, a god pinch of salt and lemon juice. Puree the mixture until completely smooth. If needed, add 1/2 cup of Almondmilk Cashewmilk, to help the mixture blend. Pour the paste over the chicken. Add the remaining Almondmilk Cashewmilk. Cover and cook on low for 4-5 hours or on high for 3-4 hours.
  • If the sauce is too thick, add more Almondmilk Cashewmilk to thin it, if the sauce is too thin, crank the heat to high on the crockpot and let cook, UNCOVERED for 20-30 minutes. This will thicken the sauce.
  • When ready to eat, stir in the fresh cilantro. Serve with steamed rice + fresh cilantro and basil…and of course Naan.

Read this recipe at halfbakedharvest here!

RECIPE OF THE WEEK: SHEET PAN CHICKEN FAJITAS

This week enjoy sheet pan chicken fajitas! This one pan meal is a easy meal that is super high in protein!

Prep Time: 20 Mins              Total: 40 Mins            Servings = 4   

Calories: 310 kcal    Carbohydrates: 19 g     Protein: 36 g     Fat: 10 g  

Ingredients/ Equipment:

  • 4 6-oz boneless, skinless chicken breasts
  • 2 Tbsp. adobo sauce
  • Kosher salt
  • 2 peppers (red and yellow; sliced)
  • 1 onion, sliced
  • 1/2 small pineapple, peeled and cut into matchsticks
  • 1 Tbsp. olive oil
  • Tortillas and lime wedges, for serving

Directions:

  1. Heat broiler. Toss chicken with adobo sauce and 1/4 teaspoon salt. Place on a rimmed baking sheet and broil 6 minutes; transfer to plate. Lower oven temp to 425°F.
  2. On same baking sheet, toss peppers, onion and pineapple with olive oil and 1/4 teaspoon salt. Roast 15 minutes.
  3. Nestle chicken amid vegetables and roast until chicken is cooked through and vegetables are tender, 5 minutes more. Slice chicken and serve with vegetables, tortillas and lime wedges.

You can find the full recipe at goodhousekeeping here!

RECIPE OF THE WEEK: SPOOKY TURKEY & VEGGIE STUFFED PEPPERS

This week enjoy spooky turkey & veggie stuffed peppers. A super fun and healthy recipe that will really grab your guests attention this Halloween!

Prep Time: 10 Mins    Cook Time: 30 Mins     Total: 1 hour    Servings = 4 

Calories: 189 kcal       Carbohydrates: 18 g      Protein: 14 g      Fat: 7 g  

Ingredients/ Equipment:

  • 4 bell peppers
  • 1/2 lb. ground turkey (optional)
  • 1/3 cup chopped zucchini
  • 1/4 cup chopped broccoli
  • 1/4 cup chopped tomatoes
  • 2 cups tomato sauce (sugar free)
  • 2 cloves garlic
  • 1/2 diced onion
  • 1/2 tsp garlic powder
  • 1/2 tsp oregeno
  • 1/2 tsp basil

Directions:

  1. Sautee garlic and onion in coconut oil on the stovetop over medium high heat. Add in ground turkey and veggies, then stir in sauce and other herbs. Cook until turkey is medium done, meanwhile carving out 4 orange bell peppers.
  2. Carve jack-o-lantern faces into your bell peppers and save the tops for decoration (optional). Scoop the pepper filling into each carved out pepper. Spoon a tsp parmesan cheese on top of each pepper (optional), then top with its “lid.” Bake at 425-430 degrees for 35 mins.
  3. Let cool 5-10 mins, then enjoy!

You can find the full recipe at supersisterfitness here!

RECIPE OF THE WEEK: EYEBALL MEATBALLS

This week enjoy some eyeball meatballs. This fun Halloween meal is a perfect meal that looks right back at you!

Prep Time: 10 Mins    Cook Time: 25 Mins    Total: 35 Mins     Servings = 4 

Calories: 396 kcal       Carbohydrates: 48.5 g      Protein: 36.5 g      Fat: 5 g  

Ingredients/ Equipment:

  • 400g lean minced turkey breast
  • 1 large onion, finely chopped
  • 1 carrot, grated
  • 2 teaspoons dried mixed herbs
  • 1 teaspoon vegetable oil
  • 400g chopped tomatoes
  • Half a stock cube (reduced-salt vegetable or chicken stock), with 150ml boiled water
  • 1 pinch ground black pepper
  • 200g green tagliatelle or spaghetti
  • 8 reduced-fat mini mozzarella balls
  • 8 cherry tomatoes, halved
  • 1 tablespoon fresh basil, to garnish

Directions:

  1. Mix together the minced turkey with half the chopped onion, all the carrot and mixed herbs. Season with black pepper. (You can also use extra-lean pork mince or extra lean minced beef to make the meatballs.)
  2. Form the mixture into 8 meatballs, using wet hands to prevent the mixture from sticking to them.
  3. Heat the oil in a large non-stick frying pan, then add the meatballs. Fry gently, turning occasionally, until lightly browned. Stir the meatballs gently so that they don’t break up.
  4. Separately mix the stock cube in water, stiring until dissolved. Then add the remaining onion, tomatoes and the stock. Season with black pepper. Heat until boiling, then reduce the heat and cook for 15 minutes, stirring occasionally.
  5. Meanwhile, cook the tagliatelle for 10 to 12 minutes in gently boiling water.
  6. Share the tagliatelle between 4 serving plates and serve with the meatballs and sauce. Top each meatball with a mozzarella letting it melt for a few moments, then press the cherry tomatoes on top, to look like eyeballs. Can use small radishes, cut in half, instead of cherry tomatoes.
  7. Garnish with basil leaves, then serve.

You can find the full recipe at NHS here!

RECIPE OF THE WEEK: ROASTED CHICKPEA, TOMATO AND CHICKEN BOWLS

This week enjoy roasted chickpea, tomato and chicken bowls! This protein packed bowl is a perfect feel-good meal to try out!

Total Time: 30 Mins    Servings: 4

 Calories: 309kcal    Carbohydrates: 37g    Protein: 21g    Fat: 11.5g    

Ingredients/ Equipment:

  • 1/2 Tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. ground sumac, divided
  • Kosher salt and pepper
  • 1 pt. grape tomatoes
  • 4 cloves garlic, smashed
  • 2 Tbsp. plus 1 tsp. olive oil, divided
  • 1 8-oz. boneless, skinless chicken breast
  • 1 5-oz. can chickpeas, rinsed
  • 1 cup cooked farro
  • 1 scallion, thinly sliced
  • 1 1/2 Tbsp. white wine vinegar
  • 4 cups baby greens (spinach, kale, arugula, or a combination)

Directions:

  1. Heat oven to 425°F. With mortar and pestle, coarsely crush coriander and cumin seeds. Stir in red pepper flakes, 1/4 teaspoon sumac, and a pinch of salt.
  2. On rimmed baking sheet, toss tomatoes and garlic with 1 tablespoon oil and spices. Roast 12 minutes.
  3. Meanwhile, heat 1 teaspoon oil in small skillet on medium. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 5 to 6 minutes. Turn and cook 1 minute.
  4. Toss tomato mixture with chickpeas, nestle chicken among tomatoes, and continue roasting until chicken is cooked through, 6 to 8 minutes more. Transfer chicken to cutting board and let rest 5 minutes before slicing.
  5. In bowl, toss farro, scallion, vinegar, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Fold in chickpea-tomato mixture and chicken, then greens.

Original recipe can be found at https://www.goodhousekeeping.com/food-recipes/a46146826/roasted-chickpea-tomato-and-chicken-bowl-recipe/

RECIPE OF THE WEEK: TUSCAN FISH PACKETS

This week enjoy Tuscan fish packets! A different and healthy way to serve your end of summer catches!

Prep Time: 15 Mins      Cook Time: 15 Mins    Servings: 4

 Calories: 270kcal    Carbohydrates: 23g    Protein: 38g    Fat: 2g    

Ingredients/ Equipment:

  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 4 plum tomatoes, chopped
  • 1 small zucchini, chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 tilapia fillets (6 ounces each)
  • 1 medium lemon, cut into 8 thin slices

Directions:

  1. Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  2. Rinse fish and pat dry. Place each fillet on an 18×12-inch piece of heavy-duty foil; season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet.
  3. Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

Original recipe can be found at tasteofhome here!

RECIPE OF THE WEEK: Lemon-Blueberry Oatmeal Bars

This week enjoy lemon-blueberry oatmeal bars. This easy breakfast/snack is perfect for the busy month of September!

Active Time: 25 Mins      Total Time: 1 her 35 Mins    Servings: 9

 Calories: 192kcal    Carbohydrates: 29g    Protein: 6g    Fat: 6g    

Ingredients/ Equipment:

  • 2 cups old-fashioned rolled oats
  • ½ cup chopped toasted almonds plus 2 tablespoons, divided
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ? teaspoon baking soda
  • ½ cup well-stirred coconut milk or low-fat milk
  • 4½ tablespoons honey
  • ¼ cup unsweetened applesauce
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries, divided
  1. Stir oats, 1/2 cup almonds, baking powder, salt and baking soda together in a large bowl. Whisk coconut milk (or low-fat milk), honey, applesauce, egg, egg white, lemon zest and vanilla in a medium bowl until well combined. Add the milk mixture to the oat mixture; stir until well combined. Fold in 2/3 cup blueberries. Let stand at room temperature for 30 minutes, stirring occasionally.
  2. Meanwhile, preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on all sides.
  3. Spread the mixture evenly in the prepared pan. Top with the remaining 1/3 cup blueberries and 2 tablespoons almonds, pressing gently into the surface.
  4. Bake until set and edges are starting to turn golden, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Using the parchment overhangs as handles, remove from the pan and cut into 9 bars using a sharp knife. Serve warm or at room temperature.

Original recipe can be found at eatingwell here!