Easy Peasy Pizza Dough

My go-to carb of choice is pizza. But ain’t nobody got time for yeast to rise. This St. Louis style crust literally takes less than 30minutes from start to finish and the outcome is an amazingly crispy crust made of simple baking ingredients in your pantry. Top it however you like with sauces, cheeses, veggies, and meats!

• 1 ¼ cup flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• 2 teaspoons olive oil
• ½ cup water

Coaching: Mix all ingredients until thoroughly combined. Form the dough into a ball and roll it out on parchment paper until thin. Place on a tray and bake at 450 for 5minutes. Pull out your crust and cover with your choice of sauce and favorite toppings. Bake another 10-15minutes until lightly browned and cheese is bubbly. Set for a few minutes to cool before cutting. Voila. Makes 1 medium sized pizza, or two personal pizzas.

Morning [Run] Glory Muffins

There is something about these muffins that is just so darn satisfying. Apple, orange, carrot, honey, oats, a hint of coconut… So many flavors come together to power you through your morning activities. Moist, naturally sweet, and will remind you of the glory days that have been or are yet to be!

DRY:

• ½ cup flour
• ½ cup oats
• 1 tablespoon flax seeds
• 1 tablespoon shredded coconut
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon

WET:

• 1 inch fresh ginger root shredded (or sub 1 tablespoon ground ginger spice)
• 1 orange, zested
• ¼ cup honey
• 1 egg
• ½ cup greek yogurt
• ¼ cup fresh orange juice (from zested orange)
• 1 teaspoon vanilla
• ¼ cup raisins
• 1 apple shredded
• 2 carrots shredded
• Top with shredded coconut, walnuts, pecans, pumpkin seeds, choc chips etc. Be creative!

Coaching: Preheat oven to 425. Line and/or spray muffin tin. Mix all dry ingredients together. In a separate bowl, mix all wet ingredients. Combine. Fill muffin cups to the top, sprinkle with toppings of choice and bake 12-15min until tooth pick comes out clean. Yield 10

Sweet Potato Crust Recovery Quiche

This delicious meal is great for any time of day. Protein packed, full of iron, vitamins, and calcium rich nutrients to boost your post workout recovery.

• 1 large sweet potato (or two smaller ones) sliced very thin
• 4 pieces of cooked bacon
• 8oz chopped and sautéed mushrooms
• 1 bag (5oz) fresh spinach
• 4 eggs
• ½ cup milk (or sub)
• ¼ teaspoon red pepper
• salt and pepper to taste
• 1 cup shredded cheese divided

Coaching: Preheat oven to 350. Thinly slice sweet potatoes and place in an oiled pie dish creating a circular pattern to cover the whole bottom and sides. Spray with oil. Bake for 20minutes. Meanwhile, heat a large skillet to med/high. Cook bacon. Using bacon drippings, sauté mushrooms for 5minutes. Add in spinach, cover, and turn off heat. In a bowl, combine all the other ingredients and half the cheese. Add in the cooked mushrooms and spinach. Pour egg mixture into the baked sweet potato dish. Sprinkle remainder ½ cup of cheese on top and crumble bacon, turn oven up to 375, and bake for 30-35 minutes. Let stand a few minutes to cool before serving.

Chocolate Zucchini Brownie Bites

Rich, gooey, and oh so chocolatey, these brownie bites can be a bit dangerous. But since they’re healthy, and made with real ingredients, you can indulge all you want. Even for breakfast. Shhhh I do it all the time.

 
Wet:

• 1 egg
• 1 brown banana
• 2 cups shredded zucchini (squeezed to get rid of excess water)
• 1 teaspoon vanilla
• 1/4 cup truvia or other sweetener

 
Dry:

• 1/2 cup flour
• 1/4 cup cacao powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

 
Add in:

• 1/2 cup dark choc chips

 
Coaching: Combine wet ingredients. Combine dry. Mix together. Add in Choc chips and spoon batter into sprayed mini muffin tin. Bake at 350 for 10-12 minutes.

California Grilled Salad

Mix up your salads my adding this flavorful combination of fresh and grilled to your weekly menu. The dressing is a perfect mixture of sweet and tangy, making this salad perfect for any time of season! (Husband approved.)

Dressing:

• 2 lemons, squeezed
• 3 tablespoons Dijon Mustard
• 3 tablespoons Honey (I use local and raw for the best health benefits)
• 1 tablespoon Olive Oil
• Ground Pepper

Directions: Shake all ingredients in a jar.

Salad:

• Grilled chicken, diced
• Tomatoes, diced
• Avocado, diced
• Pineapple, diced
• Cucumber, diced
• Asiago cheese, shredded
• 2 hearts of Romaine Lettuce sliced in half and grilled

Coaching: Prepare all the ingredients. Slice the romaine hearts in half length wise and grill on the stove top at high heat for 1minute immediately before serving. Sprinkle the above ingredients on top of the grilled lettuce and drizzle with the dressing!

Chicken Corn Soup

My all time favorite go-to soup for a cold day or when I’m feeling a little under the weather. Sweet corn, homemade stock, and a “secret” ingredient will be sure to warm you to the bones!

• 1 rotisserie chicken (6cups of broth from the bones, plus all the meat minus the breast.. save that for a nice salad)
• 1 bag of frozen corn or 3 ears of fresh corn
• 8 stalks of celery diced
• 8 large carrots diced
• 1 large onion diced
• Salt and Pepper
• Nutmeg
• OPTIONAL: a nice crusty baguette from your favorite bakery

Coaching: The night before, remove all the meat from the chicken and put the bones, skin etc in a crock pot. Cover 2in above the bones with water and add a tablespoon of vinegar. Cook on low overnight. The next morning, cool to remove the bones and strain the stock. Pop it in the fridge until you’re ready to make your soup! (This step can be taken out and you may add ready made broth, this way provides awesome minerals from the bone marrow that are great for athletes and has the nutrient healing properties to ward off illness.)

In a large pot, add ¼ cup of the stock and on medium heat sauté your carrots, onions, and celery. Once brightly colored and the onions are smelling sweet, add 6 cups of stock to the pot. Bring to a boil and add in corn, salt, pepper, and the chicken meat. Simmer for 30min and add a few sprinkles of nutmeg (my secret ingredient). Serve with warm bread and relax.

Hazelnut Biscotti with Chocolate and Ginger

The perfect snack for your sweet tooth. NO sugar, yet amazingly delish at anytime of day or night. You will be surprised with how simple the recipe is to create. Make your own version with what nuts and mix ins you have.

• Toast 1.5 cups chopped hazelnuts in the oven for 10min at 275
• Combine the following ingredients:
• 2eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla
• 1/2 cup flour (white,wheat,almond,gluten free,coconut, etc it all works!)
• 1/2 cup chopped crystallized ginger
• 1/2 cup dark choc chips

Coaching: Add in hazelnuts and mix well. Place on parchment covered baking sheet in a 1in X 4in log. Bake for 20min at 275. Let cool, slice diagonally into 1/2-1in sections. Lay cut side down on the tray and bake once more for 15min at 300. Cool and enjoy with your favorite hot beverage!

Gingerlicious Spice Protein Balls

The perfect grab-and-go pre or post run snack. The blend of spices are perfect for those with a sweet tooth like me.

• 1/2 cup oats
• 1/8 cup nuts (I used cashews)
• 1/8 cup dried cranberries
• 1/8 cup choc chips
• 1/8 cup diced candied ginger
• 2 scoops OSMO Honey Spice Protein Powder
• 2 tablespoons honey
• dash of cinnamon
• dash of nutmeg
• dash of ginger

Coaching: Combine all ingredients in a bowl and add 1 tablespoon of water at a time while mixing with a fork until it is moist (terrible word) enough to pack into balls. If it gets too wet, add more protein and oats. Keep in the fridge!

Pesto Protein Pasta

A beautiful summer pasta option with bright color and bold flavor. I was so excited to try this out and used fresh herbs I grew from seed! *This one did not make it high on the husband list.

• 1/4 olive oil
• 1/4 cup parmesan
• 2 garlic cloves
• 1/4 cup walnuts
• 2 cups fresh basil
• 1 teaspoon chili pepper flakes

Coaching: Combine everything in the food processor or nutribullet and mix until smooth. We love the Modern Table mixed lentil penne with 14 grams of protein per serving. My husband did not appreciate the gorgeous color of the pesto (with basil I had diligently grown from seed). He said it tasted great but looks like baby vomit. SO, I recommend you try it, but be warned! (PS I prefer the walnut pesto because I don’t like pine nuts, but feel free to make a traditional pesto with them instead!) Here I served it with yellow watermelon and grilled chicken!

Sweet Potato Pie Protein Smoothie

A sweet blend of flavors that satisfy the recovery hormones and taste buds at the same time!

• 1/2 cup cooked sweet potatoes (hint: you can cook a large sweet potato and then remove the skin and freeze the potato in an ice cube tray for multiple future smoothie prep)
• 1/2 cup greek yogurt OR cottage cheese
• 6 ice cubes
• 1 scoop OSMO Honey Spice Protein Powder
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground ginger spice
• 1/4 cup water or milk
• stevia or sweetener to taste

Coaching: Blend all ingredients and top with candied pecans, dried coconut, cacao nibs, granola etc!