Sunrise Peach Orange Protein Smoothie

 

Sunrise Peach Orange Protein Smoothie

Yield: 2 servings

Prep Time: 15minutes mins

Total Time: 15minutes mins

Ingredients

• 1 (11-ounce) can mandarin oranges, undrained (see note)
• 1 (5.3 ounce) container peach Greek yogurt (or other flavor of choice)
• 1 frozen banana (see note)
• 2 scoops vanilla protein powder (optional - see note)
• 2 cups frozen peach slices

Instructions 

• Combine all ingredients in a blender and process until smooth. Adjust consistency with milk/yogurt to thin or additional frozen peaches to thicken, if needed.
• Serve immediately.

Notes

Oranges: you can replace the canned mandarin oranges with fresh segmented orange slices, orange juice, or a bottled juice blend (the Naked brand orange-mango flavor is my favorite and is delicious in this smoothie). 

Banana: if you don't have frozen bananas on hand, a fresh banana will do. You may need/want to increase the frozen peaches for consistency. 

Protein Powder: brands of protein powder vary greatly in terms of taste/quality. Clean Simple Eats vanilla protein powder is my favorite. I also use Vital Proteins collagen peptides (or a combination). You can easily omit the protein powder - the smoothie may be less creamy if doing so. 

Chicken Wontons with Spicy Sauce

 Chicken Wontons with Spicy Sauce:

• 3 tablespoons sesame oil, divided
• 8 ounces shiitake mushrooms, sliced
• 1 clove garlic, grated
• one 12-ounce bag frozen wontons (I like the mini chicken cilantro ones from Trader Joe’s or Costco)
• 1–2 cups chicken broth (depending on how soupy you like it)
• 1/2 cup teriyaki sauce
• 1–2 tablespoons chili crisp

Toppings:

• green onions, sliced
• sesame seeds

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Instructions

1. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Add mushrooms; sauté until softened and yummy. Add garlic for the last minute or two of sautéing. 
2. Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.
3. Finish with remaining 2 tablespoons sesame oil, chili crisp, and top with sesame seeds and scallions. 

Peri Peri Chicken Bowls

 

Ingredients

• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• ¼ cup (60 ml) extra-virgin olive oil
• 800 g (1 lb 12 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (you can use up to 1 kg/2 lb 3 oz of chicken) (see note 1 if you would prefer to use chicken breast)

PERI PERI MAYONNAISE

• ⅔ cup (160 g) whole-egg mayonnaise (or plain Greek yoghurt)
• 1 tsp sweet paprika
• ½ tsp onion powder
• ¼ tsp sea salt flakes
• 1 tbsp lime juice
• 1–2 tbsp water

CABBAGE SALAD

• 1 cup (75 g) finely shredded red cabbage
• 2 tomatoes, diced
• 1 cup corn kernels (tinned; fresh; or frozen, thawed and steamed)
• ½ bunch coriander (cilantro), finely chopped
• ½ red onion, finely diced
• 1 tbsp lime juice
• ½ tsp sea salt flakes

TO SERVE

• Steamed rice
• Lime wedges (optional)
• 
  
• DIRECTIONS
• Marinate the chicken – In a large bowl, combine the paprika, onion powder, garlic powder, oregano, salt, pepper and olive oil. Add the chicken and toss well to coat.
• Cook the chicken (choose your method):
  Pan-fry – Heat a large non-stick or cast-iron pan over medium–high heat. Add the chicken in a single layer (cook in batches if needed) and cook for 3–4 minutes per side, or until golden and cooked through.
  Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spread the chicken in a single layer on a baking tray lined with baking (parchment) paper. Bake for 18–20 minutes, or until golden and cooked through. For extra char, place under the oven grill (broiler) for the last 2–3 minutes.
  Air fry – Preheat the air fryer to 200°C (400°F). Arrange the chicken in a single layer in the basket (cook in batches if needed). Air fry for 12–15 minutes, shaking halfway, until golden and cooked through.
• Make the peri peri mayonnaise – In a small bowl, mix together the mayonnaise (or Greek yoghurt), paprika, onion powder, salt and lime juice until smooth and combined. Refrigerate until ready to serve.
• Make the cabbage salad – In a medium bowl, combine the cabbage, tomato, corn, coriander, red onion, lime juice and salt. Toss using tongs to combine.
• Assemble – Divide the rice and cabbage salad among four bowls. Top with the cooked chicken and juices from the pan/oven tray or air fryer basket. 
• Serve – Drizzle with the peri peri mayonnaise. Serve with extra lime wedges, if desired.

High Protein Veggie Dip + Nut Thins

 In a bowl add:

Finely chopped romaine or other green lettuce
Black Beans
Fire Roasted Corn
Red Onion--finely minced
Guacamole/Avocado
Chicken
Banana Peppers
Scoop of Greek Yogurt
Fajita Seasoning
Drizzle of Hot Honey
Lime Juice

Mix together well and serve with cheddar cheese Nut Thins.

Chicken Caesar Smash Tacos

 Ingredients

QUICK CAESAR DRESSING

• ⅔ cup (160 g) whole-egg mayonnaise (see note 1)
• 2 tbsp freshly grated parmesan
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• ½ tsp freshly minced garlic
• 1 tsp Worcestershire sauce
• ¼ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper

CHICKEN SMASH TACOS

• 4 slices streaky bacon (about 200 g/7 oz in total), chopped
• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 8 small flour tortillas (15–20 cm/6–8 inch)
• Olive oil, if needed, for frying

• CRISPY PANKO TOPPING

  • 1 tsp olive oil
  • 1 tbsp unsalted butter
  • ½ cup (30 g) panko breadcrumbs
  • ¼ tsp sea salt flakes
  • 1 tbsp freshly grated parmesan

  TOPPINGS

  • 2 cups (120 g) shredded cos (romaine) lettuce
  • ¼ cup (25 g) freshly grated parmesan