Lemon Pesto Spaghetti Squash

 

• 1 medium spaghetti squash
• Extra-virgin olive oil, for drizzling
• 2 cups cauliflower florets
• Basil Pesto
• 2 cups baby spinach, coarsely chopped
• Juice of ½ small lemon, plus wedges for serving
• 2 tablespoons pine nuts
• ¼ cup chopped fresh herbs (parsley or basil)
• Sea salt and freshly ground black pepper
• Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. Prepare and roast the spaghetti squash according to the instructions in this post. Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, and place on the second baking sheet. Roast for about 25 minutes or until golden brown around the edges.
3. Meanwhile, make the pesto and set aside.
4. Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves.
5. Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto.
6. Optional step: toss it all together so that the pesto coats all of the vegetables.
7. Serve with lemon wedges, extra pesto, and Parmesan, if desired.

(Source: Love & Lemons)

Samoa Cookie Protein Balls

 For the protein balls:

• 1/4 cup shredded coconut, plus 3 tablespoons, divided
• 1/2 cup creamy almond butter
• 3 tablespoons pure maple syrup
• 2 large soft medjool dates, pitted*
• 1 teaspoon vanilla
• 1/2 cup old fashioned rolled oats
• 1 scoop vanilla or unflavored protein powder
• 1/4 teaspoon salt 
• 1 tablespoon chia seeds
• 1 tablespoon mini chocolate chips

For the melted chocolate:

• 1/2 cup chocolate chips 
• 1/2 teaspoon coconut oil

Instructions

• Preheat oven to 350 degrees F. Place the coconut on a baking sheet that has been lined with parchment paper. Spread out in an even layer. Bake for 5 minutes, stirring once, or until coconut is lightly toasted. Remove from the oven and let cool.
• In a food processor, combine the almond butter, maple syrup, dates, vanilla extract, oats, protein powder, and salt. Process until well combined.
• Transfer mixture to a small bowl. Stir in ¼ cup of the toasted coconut, chia seeds, and mini chocolate chips. Form the mixture into balls, about 1 tablespoon per ball.
• Add the chocolate chips and coconut oil to a small microwave safe bowl. Place in the microwave and heat in 30 second intervals until smooth.
• Line a baking sheet or tray with parchment paper.
• Dip the bottoms of energy balls into the chocolate and place on the prepared baking sheet. Drizzle the tops with chocolate and immediately sprinkle with remaining toasted coconut and flaky sea salt.
• Place the balls in the refrigerator for about 1 hour, or until the chocolate hardens.

(Source: https://www.twopeasandtheirpod.com/samoa-cookie-protein-balls/#wprm-recipe-container-97683)

Chocolate Quinoa Cake

 

Cake:

• 2 cups cooked and cooled quinoa 
• ⅓ cup milk
• 4 large eggs
• 1 teaspoon pure vanilla extract
• ¾ cup salted butter, melted and cooled
• 1 ½ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Frosting:

• 2 ¼ cups heavy whipping cream
• 1 ¼ cups semisweet or bittersweet chocolate chips

Instructions 

• For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
• Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.
• In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.
• Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).
• For the frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips and let the mixture sit for five minutes. Whisk to combine until it is glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool. When fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks.
• Place one cake layer upside down on a serving platter or plate. Top with a generous portion (about half) of the whipped frosting, spreading to within 1/2-inch of the edge of the cake (it will press to the edge when the top cake layer is put on).
• Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top of the cake. You could definitely frost the sides, too, but I like the more rustic look for this cake – frosting just the middle and top.
• Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit.
• (Source: https://www.melskitchencafe.com/decadent-chocolate-cake/)

Cookie Dough Protein Balls

 

• 1/2 cup unflavored protein powder
• 1/2 cup blanched almond flour
• 1/4 teaspoon salt
• 1 cup creamy cashew butter
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Instructions

1. In a mixing bowl, whisk together the protein powder, almond flour, and salt until well combined. 
2. Next, add the cashew butter, maple syrup, and vanilla extract to the mixing bowl and stir until well combined and a dough forms. 
3. Fold the chocolate chips into the dough until evenly distributed. 
4. Let the cookie dough chill in the fridge for 15 minutes and the use a 2 tablespoon size cookie dough scoop to scoop them into cookie dough balls. You should have 20 cookie dough balls. 

(Source: https://allthehealthythings.com/cookie-dough-protein-balls/#tasty-recipes-28998-jump-target)

Baked Falafel

 

• ▢15 ounces chickpeas drained and rinsed
• ▢½ cup white onion finely diced
• ▢1 cup fresh parsley lightly packed
• ▢1 cup fresh cilantro lightly packed
• ▢½ teaspoon salt 
• ▢¼ teaspoon pepper 
• ▢1 teaspoon garlic powder
• ▢1 teaspoon coriander
• ▢2 teaspoons cumin
• ▢2 teaspoons baking powder
• ▢2 Tablespoons flaxseed (or one egg)
• ▢1 Tablespoon olive oil (for greasing the pan)

• Preheat oven to 400 degrees F.
• Add chickpeas, onions, parsley and cilantro to a food processor fitted with an “S” blade. Process until well combined (but still chunky).
• Add salt, pepper, garlic powder, coriander, cumin, baking powder and flaxseed. Process until well mixed and fine. (mixture will ball up in the processor).
• Generously grease a large baking sheet with oil (olive or canola).
• Roll about 2 Tablespoons of falafel mixture into balls and then flatten into discs and place on baking sheet evenly spaced.
• Bake in preheated oven for 20 minutes, flip and bake on second side for 10-15 minutes (until golden brown)
• Remove from oven and serve with tzatziki sauce, in a pita, or on a salad.

(Source: https://joyfoodsunshine.com/baked-falafel/#wprm-recipe-container-8937)