Portobello Mushroom Pizza

I can’t believe I’ve never made this before! It’s amazing!! Very low carb, low calorie and high protein! Not to mention it only took 20min to make :) and absolutely delicious!! Cheat clean my friends ;)

Makes 1 serving (2 mushrooms)       Prep Time – 5 min      Cooking Time – 15-20 min

Ingredients

1. 2 portobello mushrooms
2. 1 tsp olive oil
3. 1/4 cup tomato pizza sauce
4. 1/4 cup grated mozzarella cheese (or another type of cheese)
5. Whatever toppings you like – chicken breast, veggies, salami, spinach, etc

Directions

1. Preheat oven to 400 degrees.
2. Wipe the mushrooms off with a paper towel, remove the stems and scrap out the gills with a spoon. Brush them with the olive oil and place on a baking sheet stem side up. Pop in the oven for around 12 minutes or until the mushrooms start to release some moisture and are soft.
3. Remove from the oven, spread on your sauce, toppings and cheese. Pop back into the oven for around 6 minutes or until the cheese is melted.
4. Holy crap that’s it! Enjoy :)

PB & J Chocolate Beltsander Brownie

Ooooooo baby!! This low calorie, low carb, high protein dessert is definitely going to be a staple during my bikini competition prep!! Found the recipe on instagram where the #beltsanderbrownie is a huge hit. The first time I made this recipe, I microwaved it for 1 minute – don’t do this lol it was hard and gross and SO dry. Make sure you add enough almond milk and microwave it slowwwwwly so it doesn’t get over cooked. If you mess up the first one, I strongly urge you to try again :) it’s worth it!

Makes 1 brownie    Prep Time – 2 min    Cook Time – less than 1 min

Macros without toppings: 140 cals, 6g carbs, 2g fat, 26g protein Ingredients

1. 1 scoop chocolate protein powder (I used Dymatize ISO-100)
2. 1 tbsp unsweetened cocoa powder
3. 1/2 tsp stevia
4. 1 tsp baking powder
5. 1/4 – 1/3 cup almond milk

Topping Ingredients

1. 1/4 cup frozen berries
2. 1 tbsp PB2 or nut butter

Directions

• In a bowl, mix together the dry ingredients and then pour in the almond milk. Give it a good mix.
• Microwave for 30 seconds or until the edges are cooked and the centre is still gooey. If it’s not quite done after 30 seconds, then keep going for 5-10 second increments until ready. DO NOT OVER COOK – it’ll be gross and hard and ruined.
• To get your topping ready – thaw the berries in the microwave for 45 seconds and mix in a little stevia. In a separate bowl, mix PB2 with a tbsp water.

VARIATION

Cookies and Cream Beltsander Brownie

• Substitute the chocolate protein powder for cookies and cream flavour, don’t put in the cocoa powder and there ya go!!

• Top the brownie with the berries and drizzle on the PB2. Drool and enjoy.

Protein Overnight Chia Oats Smoothie Bowl

I’ve clearly been slacking on posting recipes on here lately. This is for two reasons. 1 – I recently got Netflix so at night my computer is plugged into my TV and unavailable for typing up my delicious recipes. 2 – since I’ve started my new workout program/high protein diet, I’ve been starting from scratch with my recipes and it’s taken me a while to get them perfect! Plus I’ve been eating extremely boring lately. Lots of chicken, broccoli and avocado. Not that I’m complaining…I do love that meal and could eat it for lunch and dinner everyday :) top with some salsa and I’m a happy little blonde!

This overnight proats (protein oats) recipe is a definite keeper!! My go-to breakfast I eat every single morning without fail. The base of overnight oats stays the same, but I switch up the fruit, protein powder flavour, spices and toppings to keep it interesting. This is just the basic recipe! So get experimenting and let me know what creations you come up with :)
Makes 1 serving    Total Time: 10 minutes

Macros: 319 calories, 33g protein, 33g carbs, 6g fat

Ingredients for Overnight Oats

1. 3 tbsp rolled oats
2. 1/2 tbsp chia seeds
3. 2 tbsp almond milk
4. 2 tbsp water
5. 1 tsp cinnamon
6. 1 tbsp vanilla extract

Ingredients for Smoothie

1. 1/2 cup egg whites
2. 1/2 scoop chocolate protein powder
3. 1/8 cup almond milk
4. 1/2 frozen banana
5. 1/4 cup frozen blueberries
6. 1/2 cup spinach (optional)
7. 1 tsp vanilla extract
8. 1 tsp cinnamon
9. 1/2 tbsp ground flax seeds (optional)

Directions

1. To make the oats, combine all the overnight oats ingredients in a tupperwear and leave in the fridge overnight. If you want to speed up the process in the morning, also cook up the egg whites in a bowl in the microwave for 1:45. Place in the fridge overnight.
2. In the morning, combine the already cooked up egg whites and the rest of the smoothie ingredients (except the blueberries) in a blender. Pulse until combined.
3. In a cute little bowl, pour the smoothie over top of the overnight oats, and top with the frozen blueberries. YUM!

Turkey Vegetable Spice Soup

Ok if you have any leftover turkey (or even chicken), this is DEFINITELY the soup to make! This recipe is from the Oh She Glows cookbook, but modified to make it more meaty :) Even if you don’t have turkey and want a vegetarian soup, just add some chickpeas instead! The spices in this soup are so flavourful and absolutely amazing! Keeper by far.

Be prepared to either serve a massive amount of people with this soup, or freeze lots! I served mine up in individual size tupperwares and popped them in the freezer so I have a healthy dinner/lunch all ready to go in a pinch. Silly cheesy quote time…”Fail to plan, plan to fail” ;)

Ingredients

1. 6 cups low-sodium chicken broth
2. 4 cups shredded cooked turkey
3. 1 tbsp coconut oil or olive oil
4. 4 cloves garlic, minced
5. 1 yellow onion, minced
6. 4 carrots, peeled and chopped
7. 1 red bell pepper, chopped
8. 3 sweet potatoes, peeled and chopped
9. 3 stalks celery, chopped
10. 1 28-oz can diced tomatoes
11. 2 cups spinach
12. salt and pepper to taste

10-Spice Mix Ingredients

1. 1 1/2 tbsp smoked paprika
2. 1/2 – 1 tbsp garlic powder
3. 1 tbsp dried oregano
4. 1/2 – 1 tbsp onion powder
5. 1 tbsp fresh basil, chopped (or dried)
6. 2 tsp dried thyme
7. 1 tsp black pepper
8. 1 tsp salt
9. 1 tsp cayenne pepper

Directions

1. In a large pot, heat oil over medium heat. Sauté the garlic and onion for about 5 minutes. Season with a pinch of salt. You can finish up chopping the rest of the veggies which this is cooking.
2. Next, add in the carrots, red pepper, potato, celery, can of tomatoes and broth. Stir well. Season with about half the 10-spice blend.
3. Bring the soup to a boil and let simmer, uncovered, for about 20 minutes.
4. Next throw in the turkey and remaining spice mix. Let simmer for another 15 minutes.
5. Add in the spinach in the last 5 minutes of cooking and stir around until it’s wilted. Serve up and enjoy :)