THAI CHICKEN POWER BOWL


THAI CHICKEN POWER BOWL

INGREDIENTS
  • ½ cup cooked quinoa, cold or room temperature
  • ½ cup spiralized zucchini
  • 1 small carrot, cut
  • 1/4 cup red peppers, cut
  • 1 large celery, cut
  • 1/2 avocado, cubed
  • ¼ cup red cabbage, chopped
  • ¼ cup roasted chickpeas (recipe below)
  • 1/2 cup cooked shredded chicken
  • Cilantro for garnish
  • Juice of one lime
  • Simple Thai peanut dressing (recipe below)
 INSTRUCTIONS
  1. Top with cilantro, then squeeze the lime juice over the bowl. Add as much Thai peanut dressing as desired.
  2. ENJOY!

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GARLIC ROASTED CHICKPEAS

INGREDIENTS
  • 1 14oz can chickpeas
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
 INSTRUCTIONS
  1. Preheat the oven to 400 degrees.
  2. Drain and rinse the chickpeas. Pat dry and place in a bowl.
  3. Mix together the chickpeas, oil, garlic powder, salt and pepper.
  4. Place the chickpeas in a single layer and roast for 20 – 25 minutes, or until a nice golden brown.
  5. Allow to cool completely at room temperature. You will have enough for a few more power bowls.

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THAI PEANUT DRESSING

INGREDIENTS
  • ½ cup creamy peanut butter
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons coconut amino sauce
  • 1 ½ tablespoons honey
  • 1 teaspoon ginger paste
  • ¼ teaspoon fish sauce
  • ¼ teaspoon cayenne pepper
  • 1 Large handful of cilantro, chopped
  • Salt and pepper to taste
  • Water as needed
 INSTRUCTIONS
  1. Place all of the ingredients together in a blender,except the water together and mix well.
  2. Slowly add the water to the peanut butter until it reaches a nice creamy consistency about the thickness of heavy cream.
  3. Store in an airtight container in the refrigerator for up to a week.

Grilled Shrimp Zucchini Noodles with Lemon Basil Dressing

20160919_190414If you have a garden, I’m sure you have a large amount of zucchini this time of year. One of my favorite thing to do with all the zucchini I have is turning those piles of never ending green squash into a delicious zucchini pasta dish. No, it does not taste “exactly” like pasta, but I actually think it taste better and hand-down healthier for you.  This dressing is also to die for and could definitely be added to many other dishes.

Grilled Shrimp Zucchini Noodles with Lemon Basil Dressing

Ingredients:
  • 2 cups fresh basil
  • ⅓ cup almonds, plus one more handful
  • 2 garlic cloves, chopped
  • 1 Large handful of fresh chives, chopped
  • ¼ teaspoon paprika
  • ½ cup olive oil, plus more as needed
  • 1 tablespoon red wine vinegar
  • 1 lemon, zested
  • 1 lb shrimp (26 – 30 count, peeled and de-veined)
  • 3-4 medium-sized zucchini
  • Salt & Pepper – to taste
  • ½ cup halved cherry tomatoes
Instructions:
  1. In a food processor add the basil, almonds, garlic, chives, paprika, ½ cup olive oil, red wine vinegar and lemon zest. Pulse on medium until evenly combined and smooth. Then add the handful of almonds and pulse 3-5 times. Season with salt and pepper as needed and set aside.
  2. Heat one tablespoon of olive oil over medium high heat. Add shrimp and season with salt and pepper. Cook shrimp for 6 to 8 minutes until fully cooked and pink, and add two heaping spoonfuls of the lemon basil dressing into shrimp and toss to combine. Transfer seasoned shrimp to a clean bowl and set aside.
  3. Using a spiralizer, push the zucchini through the spiralizer until it become noodles. Add zucchini noodles to the same pan used for the shrimp and sauté for 1 to 2 minutes over medium heat until just tender. Season the zucchini noodles with salt and pepper.
  4. Toss seasoned shrimp with the zucchini noodles and cherry tomatoes.
  5. Serve immediately and ENJOY!

Raw Macadamia Cookie Dough Bites

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I’m always up for anything with macadamia nuts in it! This recipe is a twist on cookie dough, but a healthy twist that is.  I love the consistency of cookie dough and these have that thick chewy texture that I like. If you just want a little bit of sweetness I would only add 1/4 cup of maple syrup or even omit the syrup all together. When it comes to the toppings my favorite was definitely the cocoa powder. I could very possibly eat the whole batch in one sitting.

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Raw Macadamia Cookie Dough Bites

Ingredients:

  • 12 medjool dates, pitted and soaked in water for 15 minutes.
  • 1 cup raw macadamia nuts
  • 1/2 cup coconut oil
  • 1/4 cup pure maple syrup, you could add up to 1/2 of syrup if you want more sweetness.
  • 2 teaspoons pure vanilla extract
  • 1/2 cup shredded coconut
  • 1/2 cocoa powder

Instructions:

  1. Add all of the ingredients (except for shredded coconut and cocoa powder) to a food processor.
  2. Mix all of the ingredients together until it forms into a smooth paste.
  3. Place the mixture in the freezer for 30 minutes.
  4. Take the mixture out of the freezer.
  5. Scoop up small amounts and roll into balls.
  6. Roll the balls in either the coconut or cocoa powder mixture until it is fully covered.
  7. Store in the freezer.
  8. ENJOY!

Chocolate Coconut Energy Bites

VZM.IMG_20160216_085651I’ve experimented with this recipe a for a while now and I finally got the recipe down to what I was looking for. I make these for my long runs as fuels or as a snack during the day. They are packed full of good calories and nutrition, so one little bite goes a long way. If you like something that is chewy with a little crunch, then these are right up your alley.

20160212_101900Chocolate Coconut Energy Bites

Ingredients:

  • 1 cup nut butter, I used a mix of cashew and macadamia nut butter
  • 1 cup raw un-sweetened shredded coconut
  • 1 cup raw cacao nibs, this is pure raw cacao, NO sugar added. 
  • 1/2 almond flour
  • 1/2 cup collagen hydrolysate
  • 1/4 chia seeds
  • 1/4 cup pure maple syrup
  • 4 tablespoons coconut cream, you could also use full fat coconut milk
  • 2 teaspoons pure vanilla
  • 1/2 teaspoon salt

Instructions:

  1. Pre-heat your oven to 350 degrees.
  2. Add the nut butter and cacao nibs to a food processor and mix until the cacao is chopped and mixed into the nut butter. 
  3. Add the rest of the ingredients and process until fully mixed.
  4. Layer a cookie sheet with parchment paper.
  5. Scoop out small mounts onto the parchment paper.
  6. Cook for 15-18 minutes.
  7. Cool and store in an airtight container in your fridge or freezer. I love storing them in my freezer because they last longer.
  8. ENJOY!

Green Machine Collagen Smoothie

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This smoothie is PACKED full of goodness that taste yummy and is great for your body. One of the ingredients that I added to this smoothie was Collagen Hydrolysate. Why would you put collagen in a smoothie? Well, here’s why –

  • Supports skin, hair and nail growth.
  • Promotes rapid cell growth producing synovial fluids to lubracate joints, then build tissue.
  • Can help tighten loose skin.
  • Can improve digestion since it naturally binds to water and helps food move more easily though the digestive track.
  • “Rumored” to help improve cellulite.
  • Easy digestible protein. 
  • Great source of the amino acids glycine, lysine and proline. 

It’s important that if you use any kind of collagen you get it from a good source. I would recommend using Great Lakes Gelatin -Collagen Hydrolysate

VZM.IMG_20160208_125339Green Machine Collagen Smoothie

Ingredients:

  • 1 cup of full fat unsweetened coconut milk
  • 2 tablespoons collagen hydrolysate
  • 2 large handfuls of organic greens (kale, spinach, chard)
  • 1 large organic celery rib
  • 1/2 organic cucumber – skin removed
  • 1 lemon, juiced
  • 1 inch ginger slice
  • 1 inch turmeric slice
  • 10 drops organic green leaf stevia
  • 1/2 handful mint leaves

Instructions:

Add all of the ingredients together to a blender and mix until smooth. Drink immediately and ENJOY!

Sweet Potato Tater Tots

Do you have a bunch of leftover yams or sweet potatoes after Thanksgiving? If so, try making these delicious Sweet Potato Tatar Tots. They are crazy easy to make, taste SO good and only 4 ingredients! After I made these they were literally gone in 10 minutes. If you end up not eat all the tots, you can store them in an airtight container in the fridge for up to 1 week. 20151124_191347-1

Sweet Potato Tater Tots

Ingredients:

  • 3-4 cooked sweet potatoes
  • 2 eggs whipped
  • 1 tsp each salt & pepper
  • olive oil

Instructions:

  1. Pre-heat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Peel and boil potatoes in salted water for 15-20 minutes until cooked, then drain.
  4. Grate the sweet potatoes and place in bowl.
  5. With your hands, careful mix the salt, pepper and eggs.
  6. Form mixture into small cylinder and place on pan.
  7. Drizzle olive oil over top.
  8. Cook tater tots for about 15 minutes each side.
  9. ENJOY! 

Pumpkin Ice Cream

It’s that time if year again when pumpkin are everywhere!  Adding pumpkins to some of your recipes is a great way to incorporate the nutrients you can get from pumpkins into your diet.

Pumpkins are low in calories and packed full of nutrients. They have the antioxidant beta-carotene, which may play a role in cancer prevention, according to the National Cancer Institute. The same free-radical-neutralizing powers of the carotenoids in pumpkin have also been shown to help keep your skin wrinkle free. A cup of cooked pumpkin has more of the refueling nutrient potassium than a banana. Pumpkins have 564 milligrams to a banana’s 422.  A little extra potassium helps restore the body’s balance of electrolytes after a heavy workout and keeps muscles functioning at their best.DSC_0008

Pumpkin Ice Cream

Ingredients:

  • 2 cups of pure pumpkin
  • 1 cup pure full fat coconut milk
  • 2 large frozen bananas
  • 4 tablespoons of pure maple syrup
  • 1 tablespoon pure vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions:

  1. Place all of the ingredients into a blender or food processor.
  2. Blend until everything is completely mixed together.
  3. Pour mixture in an ice cream maker and mix until you get your desired consistency. *If you do not have an ice cream maker you can also add the mixture to a tupperwear bowl, cover, and put in the freezer until the ice cream has hardened.
  4. ENJOY!

Love Your Body And Fuel Yourself Right!

There are many days that I do fasted workouts. I always make sure though that I get a good quality meal afterwards. If you are doing fasting workouts you need to make sure you get something in you at least 30 to 60 after your fasted workout. This prevents muscle catabolism and replenishes your energy stores, otherwise your body will break down muscle tissue for energy. 


Love your body and fuel yourself with something wholesome and nutritious. Make sure you have a good combination of quality protein, good fat and a little bit of carbs. 


Everything in this meal can be prepped ahead for a quick and easy meal. I pre-boiled a bunch of eggs for the week and made a big bowl of spiralized squash noodles for my meals. I always have some kind of vegetable in my kitchen ready to eat and then I topped this plate off with delicious spicy avocado hummus. IMG_20150916_132955

Cucumber Sliders

DSC_0008These are good for those who love prepping their lunches or make a great option when you need some quick and easy. You can basically add whatever want to your sliders. I added shredded chicken, tomatoes, avocado and hummus. All of these ingredients created a good balance of fat, protein, carbs and your much needed greens.

Cucumber Sliders

Ingredients:

  • 1 Large Firm Cucumber – cut into 1/4 inch slices
  • Any fillers you want to add DSC_0006

Zucchini Crust Pizza

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Zucchini Crust Pizza

If you have a garden, now is the time of year that you might have an overwhelming amount of zucchini. This is actually a great thing because there are many ways to cook with zucchini. This recipe is extremely simple, but very good! This is another healthier version of pizza, skip the bread and try zucchini!

Ingredients:

  • 1 medium zucchini – sliced into 1/4 inch slices.
  • 1 tablespoon olive oil
  • 1/2 cup marinara sauce
  • Topping of your choice

Instructions:

  1. Pre-heat oven to 425 degrees.
  2. Place zucchini slices on a parchment lined cookie sheet.
  3. Using a brush spread the olive oil over each sides of the zucchini.
  4. Cook for 10-12 minutes, turning the zucchini over halfway.
  5. Take the zucchini out of the oven and layer the top of the slices with marinara sauce.
  6. Add another layer with any toppings you would like.
  7. Place zucchini back in the over and cook 5-7 minutes.
  8. Serve and eat right away.
  9. ENJOY!DSC_0005