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Recipes
Strawberry Shortcake Protein Overnight Oats
By ShoDav
Try this delicious Strawberry Shortcake Protein Overnight Oats recipe for a quick, easy and healthy breakfast
- 3/4 cup any milk
- 1/2 cup plain greek yogurt (or mashed banana or applesauce)
- 1 1/2 cup sliced strawberries
- 1 cup old fashioned oats
- 1/4 cup Ppotein powder (or additional 1/4 cup oats)
- 1/4 cup honey, 100% maple syrup, or organic blackstrap molasses
- 1/4 teaspoon salt, or to taste
Raspberry Oatmeal Cookies
By ShoDav
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt
- 1 c instant (quick-cook) oats (measured correctly)
- 3/4 c whole wheat flour (measured correctly)
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp coconut oil, melted
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1/2 c honey
- 6 tbsp fresh raspberries, diced
Pumpkin Swirl Cheesecake Yogurt Cupcakes
By ShoDav
These cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top
- 12 reduced fat vanilla wafers
- 8 ounces 1/3 less fat cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 6 ounces fat-free vanilla Greek yogurt (I used Chobani)
- 2 large egg whites
- 1 tablespoon all purpose flour
- 3/4 cup pumpkin butter or pumpkin pie filling
Southwestern Grilled Flank Steak (overnight marinade)
By ShoDav
Place two steak halves in a re-sealable bag
- 1 2-lb flank steak, trimmed of visible fat and halved against the grain
- Juice 2 limes
- 2 cloves garlic, minced
- 3 tbsp fresh chopped cilantro
- 1 tbsp ground cumin
- 2 tsp sweet smoked paprika
- 1/2 tsp ground cayenne pepper
- 3 tsp olive oil, divided
- Note: the longer you marinate for the better - recommended at least 24 hours
One Pan Mexican Quinoa
By ShoDav
Heat olive oil in a large skillet over medium high heat
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapenos, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- Queso fresco, crumbled
Watermelon Basil Infused Water
By ShoDav
Add watermelon and basil to a liter-size jar or bottle
- 1 cup watermelon, cubed
- 2 to 3 sprigs basil
- Water
Cajun Shrimp Jar
By ShoDav
Layer the sautéed papers on the bottom, followed by the onions, shrimp, guacamole, and spinach
- Homemade Guacamole
- sautéed red and green peppers
- sautéed onions (lightly in extra-virgin olive oil or oil of choice)
- and shrimp (seasoned with paprika, garlic granules, chili powder, cayenne, and Himalayan sea salt or creole seasoning).
- spinach
Slow Cooker Sweet Potato Chicken and Quinoa Soup
By ShoDav
Spray the slow cooker with nonstick spray
- 1 and 1/2 pounds boneless skinless chicken breasts
- 1 cup quinoa, rinsed well
- 2 large sweet potatoes (1 pound or ~3-1/2 cups)
- 1 can (15.25 ounces) black beans
- 1 can (14.5 ounces) petite diced tomatoes
- 1 teaspoon minced garlic
- 1 packet (1.25 ounces) chili seasoning mix
- 5 cups chicken broth*
- Optional: fresh parsley
Crockpot Chicken Tikka Masala
By ShoDav
Place everything up to the bay leaves in a large bowl
- 8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) – cut into 1.5″ cubes
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 tbsp. fresh ginger, minced
- 1 (29 oz.) can of tomato puree
- 1 1/2 cups plain yogurt
- 2 tbsp. olive oil
- 2 tbsp. Garam masala
- 1 tbsp. cumin
- 1/2 tbsp. paprika
- 2 tsp. salt, or to taste
- 3/4 tsp. cinnamon
- 3/4 tsp. fresh ground black pepper
- 1-3 tsp. cayenne pepper (depending on your heat preference)
- 2 bay leaves
- 1 cup heavy cream
- 3 tbsp. cornstarch
- Chopped parsley or cilantro, for topping
Grandpa Humpal's Zucchini Bread
By ShoDav
Preheat oven to 350 degrees
- 5 cups unsifted all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- (all in separate pan from below)
- 3 cups sugar
- 1-1/2 cup salad oil
- 6 large eggs
- 4 cups grated, unpeeled zucchini (1 lb)
- 2 teaspoons vanilla extract
- Optional: 2 cups finely chopped walnuts