MOE'S GO TO RECIPES
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
Combine oats and Shakeology in a medium bowl; mix well.
Add almond milk, crushed bananas, peanut butter and extract; mix well. Soak, covered, in the refrigerator overnight.
In the morning, top with cinnamon; serve immediately.
This delicious breakfast can also be made in a one-pint Mason jar.
Spinach, Tomato, and Quinoa Breakfast Casserole
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)
Heat oven to 375° F.
Lightly coat 9x12-inch baking dish with spray. Set aside.
Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.
Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Roasted Garlic Shrimp with Zucchini
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
Preheat oven to 400º F.
Line large sheet pan with parchment paper. Set aside.
Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.
Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.
Add shrimp to pan; mix well.
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.
Drizzle with lemon juice and parsley; serve immediately.
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
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
Divide batter among 12 prepared muffin cups.
Top each cupcake with about four chocolate chips; push into batter.
Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
Cool completely and enjoy!