Paleo Collagen Pancakes

This recipe is super easy since it’s pretty much just spicing up Birch Benders Paleo Pancake mix – which is also so delish on it’s own! Follow package instructions and then add 1/2 scoop Vital Proteins Vanilla Collagen  and 1/2 tablespoon of Chia Seeds to the pancake mix. I highly recommend heating a skillet with butter prior to cooking the pancakes for extra crispiness!

Additional add ins could include chocolate chips, blueberries, or cinnamon!

Vanilla Cashew Latte

Note: This recipe can also be made with homemade almond milk (replace almonds for cashews in my Cashew Milk recipe)

Instructions

  • Make homemade cashew or almond milk following this recipe
  • Prepare one cup of coffee (I use a Keurig)
  • Add hot coffee to a high powered blender (I use a Vitamix), along with 1/2 cup (or more depending on preference) cashew or almond milk, large dash of cinnamon, and 1 teaspoon vanilla extract
  • Blend on high until ingredients are combined and frothy
  • Pour into mug, and top with cinnamon

Cauli Gnocchi Bowl

Ingredients

  • 3/4 package Trader Joe’s Cauliflower Gnocchi
  • 1 cup chopped broccoli
  • 1 cup mushrooms
  • Pesto
  • Parmesan Cheese

Instructions

  • Cook Gnocchi on stove top per package directions (tip: skip the step of adding water to the pan, as this makes the gnocchi too mushy, in my opinion)
  • While gnocchi is cooking, saute broccoli and mushrooms in olive oil
  • Add the cooked veggies to the pan with the gnocchi, add about a tablespoon (or two!) of pesto, and stir to combine
  • Transfer to a bowl or plate, and sprinkle with parmesan

Chicken Tortellini Bowl

Ingredients

  • 1 package cheese tortellini (I bought the fresh tortellini from Trader Joe’s)
  • 1 cup (or a little more) mini heirloom tomatoes
  • Asparagus (amount is up to you!)
  • 1 grilled chicken breast
  • Pesto
  • Olive oil

Instructions

  • Boil water for tortellini
  • While water is boiling, heat 1 tablespoon olive oil over medium heat, and cook chicken breast
  • Once chicken is cooked, cut into bite sized pieces and transfer to a bowl
  • Coat chicken in pesto, and set aside
  • Cook tortellini to package instructions, drain and lightly cover in pesto (don’t overdo the pesto, as it is already covering the chicken!)
  • While tortellini is cooking, heat 1 tablespoon olive oil in a pan, and cook tomatoes on stovetop until soft
  • In the same pan as the tomatoes, cook asparagus until soft (once I can easily pierce asparagus with a fork, I know it’s done)
  • Once all elements are cooked, transfer asparagus, chicken, tortellini, and tomatoes to a plate or bowl, sprinkle with parmesan cheese if desired

Green Juice

This recipe is from the Vitamix recipes website! While I highly recommend using a Vitamix, other high powered blenders can be used.

Ingredients

  • 1/2 cup cold water
  • 1 cup green grapes (seedless)
  • 1/4 cup diced cucumber, skinless
  • 1/2 kiwi, peeled
  • 1/2 green apple, chopped (skin can stay on)
  • 3/4 cup broccoli, chopped
  • 1/2 lemon, peeled
  • 1 cup ice cubes

Instructions

  • Place all ingredients into a high powered blender (I use a Vitamix)
  • Blend on low, and slowly increase the speed to high until ingredients are well blended and desired consistency is reached

The Perfect Omelet

Ingredients

  • Two eggs
  • Butter (for greasing the pan)
  • 1/4 cup chopped broccoli
  • 1/4 cup chopped spinach
  • 1/2 tablespoon pesto
  • 1/2 tablespoon parmesan cheese

Instructions

  • Crack eggs into a bowl along with a dash of water, whisk until combined (the water helps to make the eggs extra fluffy!)
  • Place a small amount of butter into a frying pan, and melt over medium – high heat
  • Pour the egg mixture into the frying pan, coating the entire pan
  • With a spatula, lightly “scramble” the eggs circling the pan so the liquid eggs begin to flow underneath the set ones
  • Add the broccoli, spinach, pesto, and parmesan
  • Using the spatula, gently fold one side of the omelet
  • Tilt the frying pan to flip the cooked omelet onto a plate
  • Sprinkle with additional parmesan, and Trader Joe’s Everything but the Bagel seasoning

Chicken Sausage with Roasted Broccolini, Mushrooms and Brussel Sprouts

Ingredients

  • 1/2 cup brown rice (I used minute rice, it’s just so much easier!)
  • Broccolini, Shaved Brussel Sprouts, and Portobello Mushrooms (Note: amount is completely up to you, and how many people you are serving)
  • Chicken Sausage (I bought mine fresh from the butcher, but any chicken sausage will work)
  • Olive Oil
  • Garlic Salt

Instructions

  • Preheat oven to 375
  • Cook brown rice per package instructions
  • Toss brussel sprouts and broccolini in a light coat of olive oil, and season with garlic salt
  • Spread brussel sprouts and broccolini evenly on a baking sheet, and back in oven for about 15 minutes, or until lightly  browned
  • While veggies are cooking in the oven, saute mushrooms in olive oil on the stovetop until soft
  • Remove mushrooms from pan, and set aside. Use the same pan to cook the chicken sausage, searing for about 5 minutes or until cooked through
  • Place brown rice in a bowl and top with the cooked vegetables and chicken sausage, season with garlic salt, and pepper. Enjoy!

 

 

Two Egg, Egg in a Hole

Ingredients

  • Two eggs
  • 1 slice of Ezekiel bread (or any bread you like!)
  • 1 tablespoon pesto
  • Small handful of spinach
  • 1 tablespoon chopped red onion

Instructions

  • Using a cup with a narrow opening, cut out a hole in your slice of bread
  • Butter a frying pan, and allow butter to warm over medium high heat
  • Crack 1 egg into the frying pan, and place bread over the egg so the egg is in the hole of the bread
  • Sprinkle spinach and onions on top of the egg
  • Crack second egg in the hole (think of layers… egg, spinach/onion, egg)
  • Flip bread over, so the second egg is now on the bottom and allow to cook
  • Turn heat off, and top with pesto and Everything but the Bagel Seasoning
  • Note: Feel free to toast the cut out circle from the bread and top with sauteed spinach and onions!

Turkey Meatballs

Ingredients (makes 10-12 meatballs)

  • 1 lb ground turkey
  • 1/2 cup grated parmesan cheese
  • 2 tbsp pesto (plus more if you are going to put meatballs over pasta)
  • 1 cup spinach, choppes
  • 1 egg
  • 1/2 cup of your favorite marinara sauce
  • salt + pepper
  • garlic powder
  • red pepper flakes
  • Everything but the Bagel seasoning (from Trader Joe’s)

Recipe

  • Pre heat oven to 350 degrees
  • Combine the turkey, parmesan cheese, pesto, spinach, egg, garlic powder, salt + pepper, Everything but the Bagel seasoning, and red pepper flakes
  • Roll into equal size balls (should make 10-12) and set aside
  • In a cooking pan (preferably one that can go into the oven), heat olive oil over medium heat on stovetop, add meatballs and brown about 3 minutes on each side
  • Transfer pan into oven and cook for 18 minutes
  • Once the meatballs are cooked through, add marinara sauce on top of the meatballs and cook for another 1-2 minutes
  • Serving suggestions: Meatballs can be eaten as is, or on top of pasta (I like to add a little pesto to my pasta, so I have a pesto/marinara mix!), on top of zucchini noodles, or however you like!