Protein Princess

A quick post today with a few of my new favorite protein packed recipes...and an extra non-protein recipe just for fun. I've been trying to amp up my protein intake the last few weeks, especially since I will be running my first half marathon in May.

Breakfast:
I've swapped my morning apple routine for overnight oats. I mix 1/2 cup gluten free oats, 1 cup of rice milk, 1 scoop of vanilla sunwarrior protein powder, and 1 tsp of chia seeds each night before bed and let it sit in the fridge until breakfast time. In the morning I heat up the oatmeal and add in some blueberries, cinnamon, and stevia. YUM.

Snack:
1/2 frozen banana
handful frozen strawberries
1 scoop chocolate sunwarrior protein powder
1 cup rice milk
* Blend together for a sweet and filling smoothie

Lunch or Dinner:
A shameless plug for the benefits of the ingredients in this recipe written by blogger Gena from Choosing Raw.
"Let’s talk nutrition! Not only is quinoa one of the higher protein grains, but it is also a complete protein, which simply means that it provides all of the essential amino acids we need from dietary sources in a single place. Nutritional yeast also adds protein (about 16 grams for the whole recipe), and the kelp provides iodine, an essential and oft-overlooked dietary nutrient that supports the thyroid, among other things. Many Americans have grown accustomed to getting iodine only through iodized salt (first created to help treat goiters, a symptom of iodine deficiency, in landlocked regions of the country). We forget that sea vegetables, in addition to being rich in countless vitamins and minerals, also provide rich stores of iodine."

1 cup quinoa, dry
2 1/4 cups + 2-3 tbsp water
1 heaping cup finely chopped kale
1 1/2 tbsp lemon juice
2 tbsp nutritional yeast
1 tbsp (or to taste) granulated or finely chopped kelp, dulse, nori, or other sea vegetable
Salt and pepper to taste

1) Rinse your quinoa. Set the quinoa and water in a stovetop to boil, OR add the water and quinoa to a rice cooker to begin cooking.
2) IGNORE STEP 2 IF USING RICE COOKER. When the water boils, reduce to a simmer. Cook at a simmer with a lid on the pot, but slightly ajar, so that some air can escape, for about 20 minutes, or until the liquid has evaporated and the quinoa is getting plump and fluffy. Quinoa cooking times can vary, but 15-25 minutes is average. You know it’s done with the quinoa is nice and plump, and little “threads” have come loose in the grain.
3) Stir in the kale, lemon, nutritional yeast, sea vegetables, and the extra 2-3 tbsp water (or more if your quinoa is dry). Season to taste with salt and pepper. Serve warm, topped with some avocado slices for healthy fat and creaminess.

*If I don't feel like eating this quinoa plain, I scoop some inside a roasted red or yellow pepper.

Bonus recipe:
 I've really been loving this mojito smoothie lately, especially since we have lots of spinach growing in the garden right now. Enjoy!

1 frozen banana
1/2 cup almond milk
1 cup of baby spinach
2 tbsp of water (or more if needed)
1 tsp vanilla extract
1 tbsp of lime
1 bunch of fresh mint

Directions: Blend until smooth!

On my to-try list this week:
Green Monster Overnight Oats by Oh She Glows

1 large handful fresh spinach or small handful of kale
1 large ripe banana
1.5 tbsp chia seeds (necessary for thickening)
1 cup almond milk
1/3 cup regular, rolled oats

1. In a blender, blend together the spinach, banana, chia seeds, and almond milk until smooth.
2. In a cereal bowl, add the oats and then pour the smoothie on top. Stir well until combined.
3. Place in fridge (uncovered is fine) overnight.  Add desired toppings as you wish such as nut butter, granola, coconut, fruit, etc.