Sweet & Easy Protein Bites

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Ingredients

  • 30-40 dried apricots halves
  • 1 cup of mini-semi sweet chocolate chips
  • 1 tbsp of coconut oil
  • 4 tbsp of ground flax seed
  • 1 tsp of cardamom
  • 4 tbsp of protein powder
  • ½ cup of chopped pistachios
  • ½ cup of toasted raw almonds chopped

Step 1

Line a cookie sheet with parchment paper or use a wire rack.

Step 2

Create a double boiler by placing a medium pot with about 1 inch of water on the stove. Place a heatproof glass bowl on top of the pot. Turn your flame up to a low-medium heat. Do not boil the water!

Step 3

Pour the mini chocolate chips and protein powder into the glass bowl.

Step 4

Once the protein powder and chocolate chips start to melt together add the coconut oil. Mix till you see a smooth silky texture. Stir until all the ingredients are well combined. Turn flame down to low.

Step 4

In medium bowl mix together your ground flax seed and cardamom. Set aside.

Step 5

Give the pistachios a rough-fine chop. Set them aside in a medium size ramekin.

Step 6

Use a small frying pan to start toasting your almonds. Turn the heat up to a medium flame. While your pan is warming up give your almonds a rough-fine chop, and pour them to your heated pan. Toast the chopped nuts just until they start to get that toasty brown color. Set aside in a medium size ramekin.

Step 5

When chocolate has melted, dip the dried apricot halfway into the chocolate. Then dip it again into the chopped nuts of choice. You may need to sprinkle more while your Protein-Bite is cooling off.

Step 6

Place cookie sheet in the refrigerator for at least 1 hour to ensure chocolate has hardened or eat them at room temp. Either way you can't go wrong.

NJAPP Pro-Tip: Store these Sweet & Easy Protein Bites in small zip lock bags for a quick on-the-go bite. These bites are better than any “protein bar” because they are made without any other hidden sugars or additives.

(201) SALAD

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Ingredients

  • 8 oz of a grilled cooked chicken breast
  • ½ cup of celery slices
  • ½ cup of cooked edamame shelled beans
  • ½ cup of washed blueberries
  • ½ cup of segmented orange slices
  • ¼ cup of toasted sunflower seeds
  • 1 cup of cooked farro

Dressing

  • ¼ cup of orange juice
  • ¼ cup of white vinegar
  • ¼ cup of EVOO
  • ½  tsp of sea salt
  • ¼ tsp of fresh ground pepper

Step 1

Rinse and drain farro. Place in a pot and add enough water or stock to cover. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Once your farro is cooked, pour it into a small glass bowl and chill until Steps 2-7 are complete.

Step 2

8 oz of a grilled cooked chicken breast, cut up in cubes and set aside in a large glass mixing bowl.

Step 3

Wash and slice up a ½ cup of celery, add celery slices to the glass bowl with the chicken.

Step 4

To cook fresh edamame shelled beans: Bring a pot of water or lightly salted water to boiling in a large saucepan. Add the beans and return the water to boiling; boil beans for about 3-5 minutes. Drain the beans into a strainer and add a ½ cup of the cooked edamame shelled beans to your glass bowl.

Step 5

Wash your ½ cup of washed blueberries and add them to the glass bowl.

Step 6

Segentent 1 large orange and add the ½ cup of segmented orange slices to the rest of the ingredients in the glass bowl.

Step 7

In a small heated frying pan add ¼ cup of sunflower seeds. Cook them just until they start to toast and brown. Add the toasted sunflower seeds to your glass bowl of goodness.

Step 8

Take your 1 cup of cooked chilled farro and pour it into the glass bowl with all the other ingredients. Give the mixture a good toss. Set aside and now it is time to make your dressing.  

Dressing

  • 1/4  cup of orange juice
  • 1/2  cup of white vinegar
  • 1/4 cup of EVOO
  • 1/2 tsp of sea salt
  • 1/4 tsp of fresh ground pepper

Step 1

Whisk all the above dressing ingredients together and pour over your salad. Mix again and serve!

Guilt Free Summer Slaw

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Ingredients

  • 1/4 cup EVOO
  • 2 TBS toasted sesame oil
  • 1/4 cup apple cider vinegar
  • 2 tbs rice wine vinegar
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp fleur de sel or sea salt
  • 1/4 fresh ground pepper
  • 1 TBS of fresh lemon juice
  • A splash of H2O
  • 1 small head of a white cabbage, cored & thinly sliced 
  • 1 small head of a purple cabbage, cored & thinly sliced
  • 3 TBS of Toasted Sesame Seeds* (Optional) 

Step 1

Start with making your slaw dressing first. In a glass measuring cup, measure out your EVOO.

Step 2

Add to your sesame oil, ACV, onion powder, garlic powder, salt, pepper, lemon juice and water to your EVOO. Whisk all these ingredients together in your measuring cup and set aside.

Step 3

Take your cabbage and peel off the outer leaves. remove the core, and any discolored pieces. Thinly slice your entire cabbage into thin shreds and place them into a large glass bowl. Set aside in the fridge or even your freezer for 5 minutes. To get your cabbage really cold. 

Step 4

Pour your dressing mixture over your thinely sliced cabbage and toss. Sprinke the sesame seeds ontop and serve right away.

Step 5

You also have the option to make this slaw an hour before your serve it. This way the cabbage is flavorful, cold and still crunchy. I have made this recipe the night before too and it was still very tasty, but the cabbage lost its full crunchyness (that draws me to any slaw). 

NJAPP Pro Tip: *My children do not like the sesame seeds as a topping to this slaw, but again they love this recipe. Needless to say you can offer the seeds on the side for those who would like to add some sesame sprinkles to their slaw.