MOE'S GO TO RECIPES

 

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Overnight Oats

Ingredients

  • ½ cup dry old fashioned rolled oats

  • 1 scoop vanilla shakeology (protein powder)

  • 1 tsp natural peanut butter

  • ⅔ cup unsweetened almond milk

  • ½ tsp. pure vanilla extract

  • 1 medium banana chopped

Instructions

  1. Combine oats and Shakeology in a medium bowl; mix well.

  2. Add almond milk, crushed bananas, peanut butter and extract; mix well. Soak, covered, in the refrigerator overnight.

  3. In the morning, top with cinnamon; serve immediately.

  4. This delicious breakfast can also be made in a one-pint Mason jar.

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Spinach, Tomato, and Quinoa Breakfast Casserole

Ingredients

  • Nonstick cooking spray

  • 2½ cups cooked quinoa

  • 8 large eggs, lightly beaten

  • ¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)

  • 4 cups raw spinach

  • 1 cup cherry tomatoes, halved

  • ½ cup finely chopped basil

  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Instructions

  1. Heat oven to 375° F.

  2. Lightly coat 9x12-inch baking dish with spray. Set aside.

  3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired. 

  4. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

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Roasted Garlic Shrimp with Zucchini

 Ingredients

  • Parchment paper

  • 1 Tbsp. + 1 tsp. olive oil

  • 4 cloves garlic finely chopped

  • ½ tsp. dried oregano

  • ½ tsp. dried basil

  • ¼ tsp. sea salt (or Himalayan salt)

  • ¼ tsp. ground black pepper

  • 4 medium zucchini cut into 1/2-inch slices

  • 1 lb. medium shrimp peeled, deveined

  • ½ cup grated Parmesan cheese

  • 1 Tbsp. fresh lemon juice

  • 2 Tbsp. finely chopped fresh parsley

Instructions

  1. Preheat oven to 400º F.

  2. Line large sheet pan with parchment paper. Set aside.

  3. Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.

  4. Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.

  5. Add shrimp to pan; mix well.

  6. Drizzle with remaining half of oil mixture; mix well. Sprinkle with cheese. Bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp.

  7. Drizzle with lemon juice and parsley; serve immediately.

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Flourless Brownies


Ingredients

  • 1 15-oz. can chickpeas drained, rinsed

  • 3 large eggs

  • ½ cup pure maple syrup

  • ⅓ cup unsweetened cocoa powder

  • 1 tsp. baking soda

  • 3 Tbsp. coconut oil melted

  • 1 tsp. pure vanilla extract

  • ⅓ cup dark chocolate chips

Instructions

  1. Preheat oven to 350° F.

  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.

  3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.

  4. Divide batter among 12 prepared muffin cups.

  5. Top each cupcake with about four chocolate chips; push into batter.

  6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.

  7. Cool completely and enjoy!