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Month: September 2016

Spinach Quinoa Salad

Serves: 2 What You’ll Need: 1 bag of baby spinach 1/4 cup tri-colored quinoa, cooked ½ pint grape tomatoes, sliced in half ¼  cup candied pecans 3 Tbsp. raisins 3 Tbsp. olive oil 2 Tbsp. champagne or red wine vinegar 1 Tbsp. Dijon mustard S&P to taste  How to Do It: Gather all ingredients In […]

Spaghetti Squash with Veggies

Serves: 2 What You’ll Need: 1 spaghetti squash 2 boneless, skinless chicken breasts ½ bunch asparagus, chopped into bite sized pieces 1 cup broccoli ½ pint grape tomatoes 1Tbsp. olive oil 1 clove garlic, minced Toasted almonds Parmesan cheese S&P to taste  How to Do It: Gather all ingredients Heat oven to 400 degrees Cut […]

Protein Poppers

    Serves: 4-6         What You’ll Need 1 cup rolled oats ½- ¾  cup peanut or almond butter 1/3 cup 3cup honey or agave 1/3cup dark chocolate chips ½ tsp cinnamon 1 Tbs. flax seed , ground or whole 2 Tbs. Chia Seeds 1 scoop chocolate protein powder:       […]

Spicy Peanut Noodles

Serves 6 (by adding protein can stretch to serve 8) What you’ll need: 1 box of quinoa or brown rice linguini 1 red pepper, sliced ¼ cup water & natural creamy peanut butter 2 medium carrots sliced 2 Tbs. low sodium soy sauce or Braggs Liquid Aminos 2 scallions, chopped 1 ½ Tbs. rice wine […]

Roasted Veggie Burger with Polenta Fries

Serves 4 What you’ll need: 1 medium sized eggplant 1 medium sized red pepper 2 scallions, optional ¼ cup mushrooms, optional 1 cup black beans or pinto beans, drained and rinsed ½ cup cooked quinoa, cooked ½ cup breadcrumbs 1 tsp chili powder 1tsp garlic powder 1 tsp paprika S&P to taste Whole grain, seedy […]