ShoDav's profile page
Recipes
Strawberry Swirl Cheesecake
By ShoDav
Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray
- cooking spray
- 1/2 cup crushed graham cracker crumbs
- 1 tbsp light butter, softened
- 8 oz package reduced fat cream cheese, softened
- 1/4 cup sugar
- 6 oz fat-free vanilla Greek yogurt
- 2 large egg whites
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp all purpose flour
- 1/4 cup strawberry jam (I used sugar free)
Pumpkin Pie Protein Smoothie
By ShoDav
Place your frozen banana and ice in a blender and pulse until crushed
- 1/2 banana, frozen
- 6 ice cubes
- 1 cup non-dairy milk
- 1 scoop vanilla protein powder (I used Sunwarrior)
- 1 tbsp. chia seeds
- 1/4 cup pumpkin puree
- 1/2 tsp. vanilla extract
- 3/4 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
Caprese Pasta Mason Jar Salad
By ShoDav
Caprese Pasta Mason Jar Salad, a yummy, convenient and healthy way to pack your lunch!
- 2 tablespoons basil pesto (homemade or store-bought)
- 1 cup cherry tomatoes
- 1 1/2 ounces fresh mozzarella, chopped into bite sized pieces
- 2 ounces cooked whole wheat penne pasta
- 1 cup fresh spinach leaves
- 1/2 cup fresh basil, chopped
Chicken Zoodle Lo Mein For 2
By ShoDav
For the sauce – in a medium bowl, combine the chicken broth, soy sauce, oyster sauce, rice wine and 2 tablespoons...
- For the sauce:
- 1/2 cup reduced sodium chicken broth*
- 1 tbsp reduced sodium soy sauce (use tamari for gluten free*)
- 1 tbsp oyster sauce*
- 1/2 tbsp rice wine
- 1 tbsp cornstarch
- For the zoodles:
- 2 medium zucchini, ends trimmed
- 8 oz skinless, boneless chicken breast, cut into thin short strips
- kosher salt, to taste
- 2 tsp grapeseed or canola oil, divided
- 3/4 cup sliced bok choy
- 1/2 cup sliced mushrooms such as shiitake
- 1/2 cup shredded carrots
- 3 scallions, sliced into 1-inch pieces on the diagonal
- 1/2 tbsp grated fresh ginger
- 2 garlic cloves, chopped
Roasted Brussels Sprouts with Balsamic and Honey Glaze
By ShoDav
Preheat oven to 425°. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat
- 1 1/2 lbs brussels sprouts, halved
- 3 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
No-Bake Breakfast Bars
By ShoDav
Open a pack or a can of coconut cream
- 5 cups oats
- 1 1/3 cups peanut butter
- 1 cup coconut cream (aka as coconut milk)
- 3 tbsp honey
PB Cookie Overnight Oats
By ShoDav
In a small bowl, mix all of the ingredients together
- 1 cup unsweetened almond milk (or low fat milk of choice)
- 1/2 cup plain low fat Greek yogurt (or mashed banana, or applesauce)
- 2 tablespoons natural peanut butter, melted a little in the microwave first
- 1/4 tsp salt (or to taste)
- 1/4 cup sweetener of choice
- 1 cup old fashioned oats
- 1/4 cup protein powder (or additional oats)
Cocoa Banana Overnight Oats
By ShoDav
Stop wasting time in the mornings making breakfast
- 2 cups rolled oats
- 1 1/2 cups milk (cows, almond, hazelnut)
- 1/2 cup yogurt
- 1 banana
- 1 to 2 tablespoons cocoa
- 1 tablespoon honey or maple syrup
- Toppings of your choice
Pizza Grilled Cheese
By ShoDav
Warm a large skillet over medium-medium high heat
- 4 slices of bread
- Butter or Margarine
- 4 slices of mozzarella cheese
- Pepperoni slices
- Italian seasoning or combination Basil + Garlic Powder
- Optional: Grated parmesan cheese/red pepper
- Any kind of tomato sauce for dipping
Whole-Wheat Banana Bread
By ShoDav
Preheat oven to 350 degrees F and grease pan
- 2 1/4 cup whole-wheat flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas, mashed
- 1/4 cup plain yogurt
- 1/4 cup honey
- 2 eggs
- 1/3 cup oil (I used coconut oil)
- 1 teaspoon vanilla