Healthy Recipes | The Cycle Project

Posts Tagged ‘Healthy Recipes’

Sep
06
2013
0

No Bake Banana Chocolate Protein Bars

Now you can quickly and easily make your own protein bars at home! This no bake recipe takes high quality protein powder and combines it with wholesome, real food ingredients to create a delicious protein bar to power your day. Store these in your freezer, then simply allow to defrost for a few minutes before enjoying.

Serving: 10

Here’s what you need…

  • 1 cup vanilla protein powder
  • /4 cup coconut flour
  • 2 mashed bananas
  • 1/2 cup coconut milk
  • 1/4 cup water (and more if needed)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons mini chocolate chips
  • 1 oz dark chocolate (70% cocoa or higher)
  • 1 teaspoon coconut oil
  1. In a medium bowl combine the protein powder and coconut flour.
  2. In another medium bowl mash the bananas. Add the coconut milk, water and vanilla, mix until smooth. Add the dry ingredients and mix until fully combined. If the batter is dry then add a few more drops of water. Mix in the chocolate chips.
  3. Line a freezer-safe plate with wax paper. Form the dough into 10 bars. Place on the wax paper and put in the freezer for 20 minutes.
  4. In a double boiler over medium-low heat (make your own by placing a small saucepan directly in a skillet that has few Tablespoons of water) melt the dark chocolate and coconut oil.
  5. Remove the bars from the freezer and drizzle or dip in the melted dark chocolate. Return to the freezer for 10 minutes until the chocolate has hardened.

Nutritional Analysis: One bar equals: 183 calories, 6g fat, 11g carbohydrate, 99mg sodium, 5g fiber, and 18g protein

 

Elite Physiques & The Cycle Project

Elite Physiques & The Cycle Project

Aug
30
2013
0

Real Food Spaghetti Pie

 

This innovative spaghetti pie is made with noodles straight from a squash…not a package! It’s a fun way to serve a traditional, comfort meal without the guilt. Dinners like this are a wonderful way to quickly achieve your fat loss goal.

Serving: 6 
Here’s what you need…

  • 1 organic spaghetti squash
  • 1/2 cup raw cashews, soaked in hot water for 10 minutes
  • 2 teaspoons lemon juice
  • 2 teaspoons water
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon sweet paprika
  • 1/2 clove garlic
  • dash of pepper
  • 1 Tablespoon coconut oil
  • 1 yellow onion, chopped
  • 1 small green bell pepper, chopped
  • 1 garlic clove, minced
  • 8 ounces ground turkey or beef
  • 1/2 teaspoon fennel seeds, crushed
  • 1 8-ounce can tomato sauce
  • 1 teaspoon dried oregano, crushed
  • 2 eggs, beaten
  • 2 Tablespoons flax meal
  • 2 Tablespoons nutritional yeast
  1. Wash the spaghetti squash, slice in half lengthwise and bake cut-side up in a 375 degree F oven for 40 minutes, or until tender. Remove from oven and set aside to cool.
  2. Discard the cashew soaking water. Combine the cashews, lemon juice, water, olive oil, salt, paprika, garlic and pepper in a blender. Mix until completely smooth. Set the cheese spread aside.
  3. In a large skillet warm the coconut oil over medium-high heat. Add the onion, bell pepper and garlic. Sauté for 3 minutes. Add the ground turkey and cook until the meat is brown and onion is tender. Stir in fennel seeds, tomato sauce, and oregano. Heat through. Remove from heat.
  4. Use a fork to scrape the spaghetti squash strands from the squash skins and place in a medium bowl. Add the eggs, flax meal and nutritional yeast. Mix until fully incorporated. Coat a 9-inch pie plate with coconut oil. Press spaghetti squash mixture onto the bottom and up sides of pie plate, forming a crust. Spread the meat mixture over the crust. Sprinkle with the cheese spread.
  5. Bake in a 350 degree oven for 20 to 25 minutes or until bubbly and heated through. Slice into wedges to serve.

Nutritional Analysis: One serving equals: 289 calories, 19g fat, 347mg sodium, 19g carbohydrate, 5g fiber, and 16g protein

 

Elite Physiques & The Cycle Project

Elite Physiques & The Cycle Project

Aug
28
2013
0

The Way Nature Intended

Food that’s untouched and unprocessed is always going to be the healthiest. See how many real, whole foods you can fit into your diet, while cutting out the packaged foods. You’ll be pleasantly surprised how quickly your body transforms when you eat food prepared the way nature intended.

 

Elite Physiques & The Cycle Project

Elite Physiques & The Cycle Project

Aug
23
2013
0

Grain-Free Zucchini Muffins

 

Most muffin recipes use white flour, sugar, canola oil and dairy—but not these healthy muffins. Each of these Grain-Free Zucchini Muffins is packed with nutrients, vitamins and minerals. It’s the perfect way to turn fresh, organic zucchini into a delicious treat.

Serving: 12
Here’s what you need…

  • 11/2 cups almond flour
  • 11/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 3 eggs
  • 3 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1 banana, mashed
  • 1 tablespoon coconut oil, melted
  • 1 cup grated zucchini, water squeezed out
  • 1/4 cup golden raisins
  • 1/2 cup chopped pecans
  1. Preheat oven to 350 degrees and grease a muffin pan with coconut oil, or one large loaf pan.
  2. Combine the almond flour, baking soda, salt, cinnamon and nutmeg in a medium bowl and set aside.
  3. Combine the eggs, honey, vanilla, banana and oil in another bowl. Mix well and add the dry ingredients. Mix until fully combined
  4. Fold in the zucchini, raisins and pecans. Spoon the batter into the prepared muffin tins, filling each tin 1/4 full.
  5. Bake for 20 minutes or until golden and set (for a loaf bake for 30 minutes). Remove from oven and let cool for 5 minutes.

Nutritional Analysis: One muffin equals: 182 calories, 12g fat, 13g carbohydrate, 166mg sodium, 3g fiber, and 6g protein

 

Elite Physiques & The Cycle Project

Elite Physiques & The Cycle Project