sprinkletwist

Vanilla Protein Powder Waffle

This recipe is for one waffle, adjust accordingly! Ingredients 2 scoops vanilla protein powder 2 tablespoons oat flour 3 tablespoons whole oats 1/2 tablespoon baking powder 1/4 cup oat milk 2 eggs Dark chocolate chips (optional) Instructions Grease and heat a waffle iron Mix all ingredients together, pour batter into waffle iron. Top with darkContinue reading “Vanilla Protein Powder Waffle”

Sticky Cauliflower Pad Thai

This recipe makes enough for about 1.5 servings, or 1 large serving. If you would like to make this for two people I would double the recipe, and just expect to have some leftover (….or not!) Ingredients 1/4 cup coconut aminos (or soy sauce) 2 tablespoons fish sauce 1 tablespoon sesame oil 1 tablespoon garlicContinue reading “Sticky Cauliflower Pad Thai”

Toasted Guacamole Bagel

Ingredients 1 honey wheat bagel (or bagel of choice…I love the fresh bagels from Whole Foods) 1/2 cup chopped kale 1/2 avocado 1 tablespoon red onion, chopped 1 teaspoon hot sauce of choice 1 teaspoon garlic salt 1 teaspoon salt Pepper Instructions Toast bagel as desired (I like mine nice and crunchy!) While bagel isContinue reading “Toasted Guacamole Bagel”

Dark Tart Cherry Oat Smoothie

Ingredients 1/2 cup frozen dark tart cherries 1/2 cup soaked oats (combine oats with water and soak for at least two hours or overnight) 1/2 cup frozen cauliflower 1/2 cup milk of choice 1 scoop collagen peptides (I use Further Food peptides) 1 teaspoon powdered vanilla bean (vanilla extract will also work) 1 teaspoon cinnamonContinue reading “Dark Tart Cherry Oat Smoothie”

Mushroom and Ground Turkey Stuffed Peppers

This recipe is for one stuffed pepper, adjust accordingly to make multiple! Ingredients 4 oz ground turkey thigh (I used the brand Diestel, which you can buy at Whole Foods) 6 oz pasta sauce (I used Portabella Pasta Sauce from River Valley Ranch – linked here. I would recommend using a pasta sauce with mushrooms inContinue reading “Mushroom and Ground Turkey Stuffed Peppers”

Vegan Nachos with Spicy Cashew “Cheese” Sauce

Ingredients 1/2 Japanese sweet potato (easy to find at Trader Joe’s or Whole Foods) 2 tablespoon olive oil 1 cup shaved brussel sprouts 1/4 avocado, diced 1/2 cup lentils 2 tablespoons chopped yellow onion, chopped 2 tablespoons scallions, chopped 1 cup cashews, soaked for at least an hour 1/2 teaspoon onion powder 1/2 teaspoon paprikaContinue reading “Vegan Nachos with Spicy Cashew “Cheese” Sauce”

Kale Pasta Salad with Roasted Lemon Chickpeas

This is less of a traditional pasta salad, and more of a salad with a few egg noodles in it to make it a bit heartier! The egg noodles with the lemon chickpeas are such a great texture and flavor – promise! This is a single salad serving – adjust accordingly! Ingredients 1.5 cups kaleContinue reading “Kale Pasta Salad with Roasted Lemon Chickpeas”

Rigatoni with Shiitake Meat Sauce

I have to say, I think this is one of the best recipes I have ever made! I took a bite and my eyes lit up haha – it’s GOOD! A few keys to this recipe are 1) ground turkey thigh (do not use white meat, the flavor just wont’ be as good), 2) shiitakeContinue reading “Rigatoni with Shiitake Meat Sauce”

Crunchy Summer Salad with Maple Acorn Squash and Dijon Vinaigrette

The below salad is 1 serving, adjust accordingly! Note that the squash can be prepared early, and added cold to the salad or you can add it warm. The dressing is delicious, so I recommend making a large batch and using throughout the week! Ingredients 1.5 cups crunchy lettuce mix (any mix of shaved brusselContinue reading “Crunchy Summer Salad with Maple Acorn Squash and Dijon Vinaigrette”

Garlic Chicken Thighs with Mushrooms and Scallions

Ingredients 6 chicken thighs 5 cloves garlic, smashed 1 cup mushrooms (any type work!) 1/2 cup chopped scallions 1/2 cup dry white wine 1/4 tablespoon butter (I like to use grass fed butter, personally I think it tastes better) 2 tablespoons olive oil Instructions Heat olive oil in a large pan, once hot add chickenContinue reading “Garlic Chicken Thighs with Mushrooms and Scallions”