St. Patty’s Day Lean Green Protein Poppers

Hello!

I’m pretty excited right now because I put together a recipe that fits my meal preps; it’s tasty, nourishing, and green. Also low sodium and high protein too. I guess that’s important as well…

I have been super busy the last couple of days so my meals have been quite boring and “meh” to say least which means I have already broken my own promise to myself and that is to go through this process enjoying it – especially the food!

So without further hesitation…

St. Patty’d Lean Green Protein Poppers!

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Even though St. Patrick’s Day is two and half weeks away, I thought it looked pretty festive and green for the event.

There is no added salt in this recipe. so for flavour I used chilli peppers, lemon and pepper. You can of course manipulate the spices however you’d like but I thought this was a great meal idea; and for contest prep especially! It’s packed with protein from quinoa, sprouted lentils (i love sprouted-anything), and red pepper organic tempeh (I use soy in moderation.. maybe once or twice a week as it induces bloating. When I use it it’s no more than a tablespoon.)

My recipe goes as follows but can be modified to suit your tastebuds:

  • 10 small assorted bell peppers
  • 1/4 cup dry quinoa, soaked
  • 1 celery stalk, finely diced
  • 1/2 zucchini, finely diced
  • 1 or 1/2 of a red chilli pepper
  • handful watercress
  • 1/2 cup of sprouted lentils/beans
  • 1 tbsp tempeh (optional), diced
  • 1/4 cup white onion, diced
  • 1 large garlic clove, minced
  • freshly squeezed lemon juice
  • pinch of pepper, onion powder, cayenne, assorted seasoning, etc
  • 1/2 tsp coconut

Bring water to a boil and allow quinoa to cook for 10 minutes until finished.

In the mean while, gently heat coconut oil and cook onion and garlic. After a few minutes, add the tempeh and cook for a couple of minutes followed by zucchini and celery cooking on medium Do not cook completely.

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Remove from heat and transfer quinoa, stirred veggies, watercress, chopped chilli and lentils to a bowl. Mix and add the spices you wish. Cut the caps off of each pepper and fill to your desire.

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I haven’t baked these just yet as I have prepared them for tonight’s dinner as I am just leaving to do some weights at my gym and teach a couple of classes. Right after I will be going to a friend’s birthday party so I don’t have the time to make my dinner right after (first world problem). In addition, I already got some good work done this morning as my friend Gabby had her grand opening this morning for her B.O.T.A Bootcamp Fit Classes along with a seminar on nutrition. She’s a registered holistic nutritionist and also a kick boxer and used to teach Muay Thai at the same gym as me in Toronto.

Check her out! http://www.gabbefit.com

Anyways, meal prep is so awesome because when I get home I don’t have to worry about what to eat. All I have to do is heat and eat :D. I’m pretty excited for tonight’s dinner; something to make me excited again about my meals and not waiting for my cheat day in April (sushi, anyone?).

As for baking these scrumptious poppers, I would bake it at 350 and bake for 10 minutes and no more. I enjoy my veggies crunchy. Vegetables are so wonderful and nourishing when they’re not cooked completely. They give us so much this way.

I hope you enjoy this recipe as much as I will in a few hours!

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Love,

Nidhi

Bananas: The Miracle Fruit

Bananas for bananas!

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image from http://artbananas.blogspot.ca

If you haven’t figure out already, I love bananas. Brown, spotted – give me all of the bananas. Frozen bananas are my saving grace from dairy ice cream cravings. They are sometimes enough to distract me from wanting chocolate… actually, they usually are. I think it all started from when I was a child; the only thing that made me at peace with falling sick was knowing I’d get to have the banana medicine (if you don’t know know what the banana medicine was you missed out!)

Since I am prepping for this competition and am already learning a lot along the way, I understand that I need to keep my sugars low and for now I will have to keep fruit to a minimum. Thank goodness bananas are low-glycemic otherwise I don’t know how I’d cope without them. I ate 4 of them in a row on my first day of training and knew that was probably a mistake… especially because they were not spotty so I was going to have an issue digesting them (under-ripe bananas do not digest well) especially having that many in one sitting.

Anyways, I’ve reduced my banana consumption down to two a day (not all at once!) and thought I’d share how I prepared them :).

Vegan Banana Chocolate Chip Fro-yo 

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What I used:

  • 1 frozen banana, cut into chunks
  • 1 tbsp raw cacao nibs for some crunch
  • 1/2 tsp cinnamon
  • 1/2 scoop of Vegan Proteins+ Vanilla Protein Powder (optional)

Blend in a food processor and enjoy as a breakfast snack :). I loved including the cacao nibs. It gave me some of the necessary fats that I needed today plus the chocolatey crunch. Chocolate + Bananas + Happy, happy girl!

Sweet Vegetable Protein Smoothie (I don’t have a better name for it)

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What I used:

  • 1 cup of pure organic carrot juice
  • 1 – 1 1/2 cup of organic spinach
  • 1 frozen banana cut into chunks
  • 1/2 scoop of Vegan Protein+ Vanilla Protein Powder (optional)

This sound like a strange mix but it’s amazing what a banana and some vanilla flavouring can do. I love this as a pre-workout snack and think I will use the recipe more often. Maybe not everyday because of the sodium content (260-something mg) but is definitely an option that will be repeated.

Now I’m off to actually work out!

Love,

Nidhi