Archive | December, 2013

Grilled Chicken Sub with Avocado Garlic Mayo

15 Dec

So, I totally meant to post this Monday, but I’m challenged with technology. You don’t mind anyway, I’m sure. Besides, I think I’ve made the perfect sandwich. I make a lot of sandwiches, but this one? Daaaang, I’m awesome. High in protein, a solid serving of veggies, and a little good fat. Beautiful.

The Mayo

-.5 Tbs mayo
-1/2 tsp crushed garlic
-1 Tbs ripe avocado, smashed
-dash salt, pepper
Mix. Set aside.

The Sub

-1 small boneless, skinless chicken breast
-1 tsp grapeseed oil
-1 slice provolone cheese
-1 large leaf of green leaf lettuce, rolled up and sliced to make ribbons (because it’s pretty)
-2 slices tomato
-1/2 cup sweet onion
-1/6 of a standard crusty baguette (about the length of your hand)
-salt and pepper to taste

Preheat oven to 350.

Heat a ceramic skillet on medium heat. Pound the chicken breast flat, season with a little salt and pepper. Pan-sear until cooked through. Remove and set aside.

Place onions and oil in the skillet, reduce heat to low. Sauté until soft and caramelized.

Slice baguette in half, lengthwise. Place the chicken on 1 half and provolone on the other. Lay, open faced, on a baking sheet. Bake for 10 minutes.



Stack it up with tomatoes, lettuce, and onions. Slather the mayo on and smash (gently!) together.

Ooooooh la la.



Quinoa Breakfast Scramble

13 Dec

Friday is my deadlift day. I need fuel that will not only sustain my workout, but also not slow me down with sluggish fullness. And I want breakfast to taste good because ITS FRIDAY. Luckily, I know how to throw stuff together, hope for the best, and be okay with the whole trial-and-error process.

Also, I’m cheap. Everything in this recipe I bought from Costco.



Here’s the winner in my private pre-workout breakfast challenge.

Hearty Quinoa Breakfast Scramble

  • 2 eggs, scrambled
  • .5 oz extra sharp cheddar or goat cheese (it’s a small amount -you want flavor)
  • 1/2 cup Seeds of Change Quinoa blend
  • 2 cups Normandy veggies (steamed)
  • Salt, pepper, or other seasonings to taste
  • Frank’s Red Hot or Tabasco, to taste (Its cold out – I’m craving heat!)

Steam the veggies. Steam the quinoa according to package directions (90 sec in the microwave!). Scramble the eggs and cheese halfway, you want them wet. Add quinoa and veggies, mix until eggs are cooked to your liking. I like mine a little wet. Don’t judge me. Add seasonings + dash of hot stuff (optional). EAT.




Happy Friday!

Oatmeal Raisin Cookie Protein Shake

12 Dec

This week has been crazy. It’s only Wednesday. Oof.


Today I found myself sweaty (usual), starving (usual), and really craving cookies post-workout (not that usual, to be honest). I am also a sucker for oatmeal raisin cookies. Always. FOREVER. So when I say this is practically like the real thing, I not only mean it, but I know what I’m talking about. Just try it for yourself:

Oatmeal Raisin Cookie Protein Shake

  • 1 cup unsweetened almond milk
  • 1/4 cup old-fashion rolled oats (I like Bob’s)
  • 2 Tbs raisins
  • 1 Tbs flaxseed meal (Bob’s)
  • 1-2 tsp cinnamon
  • 1 scoop ON vanilla whey (also acceptable: AT cinnamon swirl – just omit the cinnamon from this recipe!)

Blend. Just like grandma used to make. If grandma was a muscle head that used to make protein shakes, that is. She wasn’t. She isn’t. This shake reminds me of her though. She used to make oatmeal chocolate chip cookie bars that I still occasionally fantasize about. Seriously. I’m going to ask for those in lieu of a Christmas gift. Grandma and her cookies. LOVE.


Want it thicker? Add half a banana.

Now go get ’em, tiger. For grandmas everywhere!