Sloppy Joe Stuffed Peppers

INGREDIENTS:

½ cup mushrooms
3 celery sticks
4 cherry tomatoes
½ green bell pepper
½ red bell pepper
1 lb very lean (>93%) ground turkey, chicken, bison, or beef
½ cup water
Salt-free seasoning
Whole peppers for stuffing, optional

DIRECTIONS:

1. Preheat oven to 350 degrees.                                                                                                                                                     2. Chop and puree all veggies in food processor. 
3. Brown meat and drain any fat. 
4. Add water, seasoning, and pureed veggies to the meat. 
5. Bring to a boil, and then let simmer for 10 minutes.
6. Stuff peppers with sloppy joe meat. Bake for 15-20 minutes.                                                                        7. Serve hot.

Sautéed Beef with Mushrooms and Asparagus

INGREDIENTS:

• 2 tablespoons olive oil 

• 1 bunch medium-size asparagus, (about 1 pound), trimmed and cut into 1 1/2-inch pieces on the diagonal 

• 10 ounces shiitake mushrooms, stems discarded (caps halved if large) 

• 1 cup low sodium chicken broth

• Coarse salt and freshly ground pepper 

• 3/4 pound top blade chuck steak, sliced into thin 2-inch-long strips (any gristle removed) 

• 1 tablespoon cornstarch

DIRECTIONS:

1. In a skillet, heat 1 tablespoon oil over high heat. Add asparagus and mushrooms; season with a pinch of sea salt and fresh ground pepper. Cook, stirring occasionally, until asparagus are lightly browned and tender, 5 to 6 minutes. 

2. Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 teaspoon salt, and cornstarch until coated. 

3. Reheat skillet over high heat with remaining 1 tablespoon oil. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and 1 cup low sodium chicken broth; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds. Serve.

Protein-Packed Blueberry Banana Bread

INGREDIENTS: 
🔹2 ripe bananas, mashed
🔹¾ cup of oat flour
🔹¾ cup vanilla whey protein powder
🔹1 cup of 0% fat Plain Greek yogurt
🔹⅓ cup @muscleeggs Cake Batter
🔹¼ cup of unsweetened applesauce
🔹1 TBSP stevia
🔹2 teaspoons of pure vanilla extract
🔹1 teaspoon of baking soda
🔹Pinch of salt
🔹⅓ cup blueberries
🔹¼ cup dark chocolate chips (optional)

DIRECTIONS:
1. Preheat oven to 375 degrees.
2. Add all remaining ingredients (except blueberries and chocolate chips) to bowl and mix well.
3. Prepare an 8x8 baking pan with cooking spray or coconut oil.
4. Evenly place batter in pan and mix in the blueberries and/or chocolate chips.
5. Bake for 20 to 25 minutes or until a toothpick pulls clean when tested.

Black Bean and Tomato Quinoa

Black bean and tomato quinoa is the perfect summer side dish. It's packed with protein, healthy carbs, and fresh lime, cilantro and scallions.

 

INGREDIENTS:

1. 2 teaspoons grated lime zest

   1. 2 tablespoons fresh lime juice

   2. 2 tablespoons unsalted butter, melted and cooled

   3. 1 tablespoon vegetable oil

   4. 1 teaspoon sugar

   5. 1 cup quinoa

   6. 1 (14- to 15-ounce) can black beans, rinsed and drained

   7. 2 medium tomatoes, diced

   8. 4 scallions, chopped

   9. 1/4 cup chopped fresh cilantro

DIRECTIONS:

1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

3. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

4. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Blueberry Protein Muffins

Looking for an easy, low calorie, gluten-free and high protein breakfast on the go? Here's just the recipe for you. Enjoy!

INGREDIENTS:

• 1 ¼ cup oatmeal flour (quick oats ground in food processor)
• 3 egg whites
• ½ cup plain Greek Yogurt
• 1 cup unsweetened applesauce
• 2 tablespoon raw honey
• 1 teaspoon vanilla extract
• 2 medium bananas, peeled and mashed
• 3 scoops Vanilla Whey Protein Powder
• 1 teaspoon cinnamon
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup fresh organic blueberries

DIRECTIONS:

1. Preheat oven to 350°.
2. Lightly spray muffin pan with organic baking spray.
3. In a large bowl combine egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana.
4. In a second bowl combine oatmeal flour, vanilla whey protein powder, cinnamon, baking powder, and baking soda.
5. Combine flour mix and egg mix together until smooth.
6. Fill each tin ¾ of the way full, spreading evenly.
7. Place about 4-5 blueberries on top spreading evenly over top of each filled muffin batter. Do NOT push blueberries down into batter.
8. Bake for 20 minutes. Allow to cool.
9. Store in the refrigerator.