Southwest Quinoa Salad

Looking for a way to spice up your quinoa? I know it can be pretty bland by itself so I like to mix it into salads or make a large batch and have meal prep done for the week! It is also a great pot luck dish. Recipe below!

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Southwest Quinoa Salad

 
Ingredients:

•1 Cup Dry Quinoa

•2 Cups Water

•1 large bell pepper, chopped

•1 large green onion, chopped

•2 Roma tomatoes, guts removed & chopped

•½ jalapeño, seeded & minced (keep seeds if you like spicy)

•1 large handful cilantro, minced

•1 can (341ml) corn niblets (no sugar/salt)

•1 can (540ml) black beans (no salt)

•½ tsp cumin

•½ tsp salt

•½ tsp pepper

•½ tsp onion powder

•Dash chili powder

•2 limes, squeezed

 
Directions:

Cook quinoa with water and let cool for approximately 2 hours.  Prepare all vegetables and mix all remaining ingredients together with cooked/cooled quinoa. Rest for about 30 minutes or longer for flavours to develop (best overnight). Top with avocado, salsa, greek yogurt, cilantro or whatever you like! Enjoy. Makes a lot! I would say it would make at least 8 servings.

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Feel free to add some cooked chicken breast for extra protein!

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Vanilla Peanut Butter Protein Cookies

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Looking for a low carb high protein cookie? Look no further this is it!! Much experimenting has led me to this cookie. Recipe below ⬇

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Vanilla Peanut Butter Protein Cookies

Yield 22 cookies

Ingredients:
•1/2 cup LeanFit Vanilla 100% whey protein blend
•1/2 cup LeanFit Vanilla bean complete green protein blend (any plant based protein will work)
•1/2 cup ground almonds
•1/2 tsp cinnamon
•1 tsp baking powder
•1/4 – 1/2 cup almond milk
•1/4 cup natural peanut butter
•1 tsp pure vanilla extract

Directions:
Preheat oven to 350°F. Combine all dry ingredients together then mash in peanut butter, almond milk (start with 1/4 cup and slowly add remaining 1/4 cup to get cookie consistency. It should be ok to add 1/2 cup but depending on your protein powders I recommend doing this) and vanilla until well incorporated. Using cookie scoop or Tbsp size portion onto parchment lined baking sheet. Press down with fork dipping fork in water so it doesn’t stick. You can use your hands but will need to dip in water in between as well. Bake for appx. 6 minutes. Let cool on wire rack. If you make bigger cookies baking time can be upwards of 10 minutes. Yield 22 tablespoon size cookies.

Macros per cookie (22):
Calories:49 | Carb 1.7g | Fat 2.9g | Protein 4.1g

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