Here’s what you’ll need:
One bunch of rainbow chard, separated into leaves and chopped stems
1T. olive oil
1 cup of onion, chopped
1T. maple syrup
Dash of sea salt
Add the roughly chopped leafy parts of the chard to the onion mixture with a teaspoon of sea salt. It may look like a lot at first but it wilts down. Cook for 3 minutes until the leaves have softened but are still bright in color. Add one tablespoon of maple syrup and cook for 30 seconds more. Transfer to a plate and serve with a side of your favorite protein. Enjoy!
Tonight I made my first ever soup with no recipe, and I must say I am pretty proud of the way it turned out.
I got the inspiration from the leftover honey ham in my fridge from this past weekend’s brunch and from my Dad who made a killer ham and bean soup. If there is ham in your future this holiday season, make sure you grab the leftovers for this one!
2T. olive oil
1 yellow onion, chopped
3 cloves of garlic, minced
6 cups of chicken broth
3 cups of water
2T. fresh rosemary and parsley
8oz. shiitake mushrooms
2, 15oz. cans of white beans (used navy and cannellini), rinsed and drained*
1 bunch of kale, stems discarded, leaves roughly torn
3-4 cups of diced ham
Heat olive oil on medium high heat. Add onions and saute for 3-4 minutes until soft. Add garlic and saute for 1 minute more. Add chicken broth, water, herbs, mushrooms and beans and bring to a rolling boil. Reduce heat to low and add kale and ham. Simmer for 10 minutes. Enjoy!
*If you want to thicken up the soup, take one of the cans of beans and pulverize them in a food processor or blender and add to the soup.
Chocolate Protein Pancakes, makes 8
macros (per pancake with blueberries): 153 calories, 4.3g fat, 23.3g carbs, 7.3g protein, 8.9g sugar, 3.6g fiber
3 bananas, mashed
1T. coconut oil, melted
1T. lemon juice
1 cup oat flour – (oats ground in a food processor)
1T. ground cinnamon
1 teaspoon ground nutmeg
- In a small mixing bowl, stir together the mashed bananas, coconut oil and lemon juice.
- Beat in the eggs.
- In a medium bowl, whisk together the oat flour, protein powder, baking soda, salt and spices.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix.
- Let the batter sit for 10-15 minutes. Add almond milk and blueberries (if using).
- Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil and/or cooking spray.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
- Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
- Serve the pancakes immediately or allow to cool and refrigerate or freeze.