Chocolate... for breakfast

This post is has nothing to do with cooking or baking... oops.

I am addicted to the Lean1 protein powder that is made by Nutrition 53.  It comes in flavors like Chocolate (nom), Cookies & Cream, Strawberry and Vanilla.  They are jam packed with vitamins, minerals and the best part is, they are all lactose free.  Smoothie King sells it at their stores and I tend to go in there for my fix, but recently I brought the powder home to experiment with a few of my own concoctions.  I also found out that Smoothie King adds sugar to their smoothies (seriously!) so I wanted to make my own from home.

Here are a few of my favorites that I've made with the chocolate protein:

Heaven in a Cup
1 cup ice
2 scoops chocolate Lean1 powder
1/2 banana
1/2 single serve container of plain fat free Greek yogurt
4 oz water

Combine and blend (do yourself a favor and get a Ninja blender... they are the best)
310 calories, 29g protein, 24g sugar, 7g fat

Chocolate Covered Strawberry
1 cup ice
2 scoops chocolate Lean1 powder
6 large strawberries
1/2 single serve container of plain fat free Greek yogurt

Combine and blend
295 calories, 29g protein, 19g sugar, 7 g fat

You get the point... add fruit and yogurt to this chocolate wonder and you have one delicious meal on the go!

Puttanesca Sauce

Dinner in a pinch?  Keep these ingredients handy for a hearty and healthy meal!

Ingredients

2 tbs Olive Oil

1/2 cup white onion, chopped

5 cloves garlic, minced

1 (32 oz) can crushed tomatoes, with juice

15-20 large olives, chopped- if you like the taste of kalamata, use those but black is fine as well

2 tbs capers, drained

1/2 tsp dried basil

1/4 tsp dried oregano

1/2 tsp red pepper flakes

1 tbs red wine

Pasta

Directions

Heat olive oil in a large skillet over medium-high heat.  Add onion and saute until tender.  Add garlic and red pepper flakes and cook for about 2 minutes.  Throw in the remaining ingredients (can't forget the splash of vino!), then heat until bubbles appear.  Lower heat and simmer for about 15 minutes, stirring occasionally.  While the sauce is simmering, cook pasta according to box instructions.

Serve!

Tequila Jalapeno Cornbread

Cornbread... with a kick!

Ingredients
1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup low-fat sour cream
1 ounce tequila
1/3 cup almond milk (or soy, or regular)
1 jalapeno, chopped
3 tbs agave nectar
2 tbs canola oil

Directions

1. Preheat oven to 350 degrees
2. Line or grease muffin pan
3. Combine all dry ingredients as well as the jalapeno
4. Mix in tequila, almond milk and sour cream
5. Slow add agave and oil and combine thoroughly.  Pour into muffin tin and place in the oven
6. Bake for 15 - 20 minutes, or until a toothpick comes out clean

Makes 6 muffins

Slow Cooker Beer Chili (made with Bison meat)

This recipe is perfect for a cold gameday evening.  I recommend Bison because it is a leaner meat than cow but you can substitute any ground meat you wish.

Ingredients

2 cans (8 oz) tomato sauce

1 can black beans, drained

1 can kidney beans, with juices

1/2 tsp salt

1/4 tsp black pepper

1 1/2 tsp chili powder (or more, if you like it spicier)

3/4 tsp dried oregano

3/4 tsp basil

3 cloves garlic, minced

1/4 tsp cumin

1/4 tsp hot sauce

1 pound ground bison meat

3/4 cup onion, chopped

3/4 cup green pepper, chopped

1 bottle of beer (I used Miller Lite but a stout may be a great alternative)

Directions

1. Brown beef with veggies and half of the bottle of beer, drain 
2. Add all remaining ingredients to the slow cooker, then add beef mixture and about 1/4 of the remaining beer (feel free to drink the rest)
3. Mix and cook on high for 4 hours OR low for 8 hours
4. Serve (with jalapeno cornbread - recipe is on this blog!)

Makes 4 servings