Category: Recipes

Quick Buffalo Chicken Wrap

20160512_141652Quick and simple lunch! Every once in a while I just crave some buffalo flavor but I don’t want to revert to fried wings. I love adding some buffalo flavor to a clean slate of baked chicken! This wrap is very high in protein by combining chicken and the chick peas. Sample grocery list here* Chow down!!

Prep Time: 3-5 minutes

Cooking Time: 3-5 minutes

Total Time: 6-10 minutes20160512_141710

Calories: 540 cal.

Ingredients:

  • 1 Spinach Tortilla (Mission Brand, Medium sized)
  • 2-3 Small Baked Chicken Tenderloins, shredded
  • 1/2 Cup Fresh Spinach
  • Tomato, diced
  • 3-5 Mushrooms, chopped
  • 1/4 cup Chick Peas (garbanzo beans)
  • 2 Tbsp. Buffalo Sauce
  • 1 Tbsp. Ranch Dressing

Instructions:

  • Pre-heat George Foreman grill or skillet to medium heat.
  • On a flat surface, spread out spinach tortilla.
  • Fill in the center in a narrow pile of fillings lengthwise across the equator of the tortilla. This will allow you to roll it up.
  • Fill tortilla with fresh spinach, chicken, mushrooms, tomatoes and chick peas.
  • Top with buffalo sauce and ranch dressing to taste.
  • Fold in both ends of your tortilla at the equator of fillings and roll middle of tortilla away from you.
  • With the seems down, place tortilla on your hot grill or skillet for 3-5 minutes or until golden grown

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Enjoy!!

 

Play Hard Get Fit

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Birthday Smoothie

In honor of my birthday month, I’ve constructed a filling and festi20160324_182704ve smoothie! All of the ingredients are easy to find in your neighborhood grocery store. If you are using an individual serving blender, like a Nutribullet or similar, I blend for 15-30 seconds and then stop. I take the sealed container and shake it up vigorously. It mixes up the ingredients that may be stuck at the top or bottom. Then blend for another 15-30 seconds. If you are having trouble blending or it’s too thick, add more coconut milk!

20160324_182451Happy Birthday to You!

Prep Time: 5 minutes

Cook Time: 1 minute

Ingredients

Combine all ingredients into your blender. Add “milk” until you reach your desired consistency. Top with 20160324_183533rainbow SPRINKLES!!!!!
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Peachy Protein Smoothie

20160301_151449This is an awesome smoothie for post workout and/or a big snack or small meal! What I love about smoothies is not just the taste but all the multi tasking a smoothie accomplishes. An entire meal in one cup, I get need grams of protein in – which helps me recover from workouts and/or life, clean up is faster than fast, drinkable – sometimes you just don’t feel like chewing, AND portable – put a lid on it and roll out!! Get excited!!20160301_152005

Prep Time: 5 minutes

Cook Time: 1 minute

  • 1 whole peeled orange20160301_152724
  • 1 small peeled carrot
  • 5-7 fresh strawberries
  • 1/4 cup frozen mangoes
  • 1/4 cup frozen peaches
  • 2 scoops Dymatize Orange Dreamsicle Protein Powder
  • 1/2 cup unsweetened almond coconut milk

Combine into a blender and add “milk” until desired consistency! Top with peaches or other fresh fruit!

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This recipe was featured on Dymatize during their weekly March Nutrition Month @VitaminShoppe recipe contest @playhardgetfit Dymatize ISO-100 protein smoothie recipe!

Enjoy!

*L*

 

 

Crockpot Chicken Stir Fry

Crockpots are genius! I made this recipe before the start of a long Tuesday and when I got home my house smelled amazing and all I had to do was make rice! Cooking a late dinner is zero fun after a long day. Once hangry sets in, you can’t think straight, you don’t want to be fumbling around in the kitchen or give up and end up eating weird leftovers or cereal again (nothing wrong with either of these things though!!)

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Prep time: 5 mins.

Cooking time: 4-8+ hourse (depending on crockpot setting)

Total time: 8:05+ hours

Ingredients:

  • 1 pkg. Chicken Thighs (about 8 pieces)
  • 1 bottle San J Tamari Ginger Asian Dressing
  • 1 lg. pkg. Frozen Stir Fry Vegetables
  • 1/2 cup Orange Juice/ Orange Peach Mango Juice (Dole)
  • ~2 tsp. Black Pepper
  • ~1 tsp. Garlic Powder

Instructions:

  • Add semi-thawed chicken thighs to the crockpot
  • Add entire bottle of San J dressing (or Asian style dressing of your choice) and orange juice
  • 20151212_133456Add desirable amount of black pepper and garlic (I prefer copious amounts of both) *This can also be done at the end of cooking, upon tasting*
  • Set crockpot on low heat setting and go away for 8-9 hours. Leave it alone. Go to work. Go to the gym. Get an oil change. Get a smoothie. Get a puppy. etc…
  • Before serving add frozen stir fry veggies and stir into cooked chicken. This will help break up the chicken also. Let them marinate together for about 15 minutes.
  • During this time, start your rice, quinoa, spaghetti squash, zucchini pasta, etc. Whatever you want to put this over or eating it plain will work! Leftovers may be frozen or pre packed for lunches for the week*20151202_133824

Enjoy!

Play Hard, Get Fit

*L*

 

Tortellini Spinach Soup

Perfect recipe for before a long race or run the next day, a cold winter evening, or a cozy lunch a work!

 

Prep Time: 20 minutes Cooking Time: 40 minutes

Ingredients:

3 tbsp. olive oil

3 celery stalks

2 cloves minced garlice66d9fa3157bb0e50a57339cf9384b65

6 carrots

1 onion

1 package frozen spinach (thawed)

2 packages tortellini (partially cooked)

1 whole rough cut potato

32 oz. chicken stock

2 “cans” cream of chicken- homemade roux (recipe below*)

2 cups of water (may need 1 extra cup)

(salt and pepper to taste)

1.In a large pot, add olive oil and heat on medium. Add celery, garlic, carrots and onion. Stirring occasionally for 3-5 minutes.

2. Add frozen spinach to the pot. Breaking up the spinach and stirring until thoroughly combined.

3. Add homemade roux (recipe below), chicken stock and water slowly. Stirring while adding each.

4. Let simmer for 10-15 minutes.

5. Add tortellini and potato.

6. Salt and pepper to taste. (I add this at the end as to not over salt the soup. It’s just a personal preference of mine.)

20141108_180819Makes 8 Servings.

*Note: Pasta will absorb fluids. May become a stew-like consistency when stored.

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Cream of Chicken Soup Homemade

3tbsp. unsalted butter

3tbsp. flour (brown rice flour, all purpose, whole wheat)

½ cup unsweetened almond milk (vanilla)

½ cup low sodium organic chicken stock.

(salt and pepper to taste)

1. In a saucepan, melt butter. Slowly add flour while stirring constantly.
2. Slowly add in milk, then chicken stock while stirring until thickened.

Makes about 1 can

 

 

 

 

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Play Hard, Get Fit

 

*L*