fitblr recipes

For our post workout lunch we headed out for vegan sushi! We loveeee dipping them in organic coconut amminos! Seriously try it guys! It’s a great alternative to soy or other high sodium sauces. And if you haven’t seen our newest VLOG, check it out guysss! Link is on our page. 

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Dinner. SO GOOD!! So hearty and filling. Vegan chili!
Honestly one of the best things I’ve ever made

1 large blended up tomato
Half a cubed tomato
1 small potato
4 Mushrooms
1 Zucchini
2 handfuls of roughly chopped spinach
1 small finely diced onion
2 crushed garlic cloves
Half a can of chic peas

Seasoning:

Salt & Pepper
Garlic powder
Paprika
Cumin
Chilli flakes

Due to its majestic looks, the Unicorn Frappe has been all the rage this past week.  However, many individuals complain about not only its weird combination of mangos with sourness, but also its high sugar content.  Well have no fear, an even more aesthetically pleasing and better tasting option is here: The Unicorn Smoothie.  

This smoothie simply consists of two parts: a strawberry banana smoothie and a blueberry and blackberry smoothie!

Directions: 

Strawberry Banana Smoothie

Blend together:

  • 1 banana
  • ½ cup of strawberries
  • ¼ cup milk or milk substitute 
  • ¼ cup of vanilla greek yogurt
  • A drizzle of honey 
  • A sprinkle of PB2 power (optional)

Blueberry Blackberry Smoothie

Blend together:

  • ¼ cup of blueberries
  • ¼ cup of blackberrys 
  • ¼ cup milk or milk substitute 
  • ¼ cup of vanilla greek yogurt
  • A drizzle of honey 
  • A sprinkle of PB2 power (optional)

Layer together the two smoothies in a glass using a spoon to create a zig zag pattern between each layer.  Garnish with granola berries and a drizzle of honey.  Enjoy! 

Note: I got all of my berries from a frozen mixed berries package and just separated them for this recipe, this way you do not have to spend lots of money on fresh berries!

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After two weeks of going Snow Crazy (has anyone in Boston coined that term yet?) I decided I couldn’t let the weather keep getting in the way. Historic almost-eight-feet-of-snow-in-three-weeks record or not, I’ve got stuff to do. So classic me, I overbooked myself and now have zero free time. So I’m back on that five ingredient grind, starting with this very green spaghetti. 

Ingredients:

  • 2 servings whole wheat spaghetti
  • 4 cups spinach
  • 2 garlic cloves
  • 1.5 cups peas (I used frozen)
  • 2 tablespoons olive oil

Steps:

  1. Bring a pot of water to a boil, and cook pasta according to package directions.
  2. Meanwhile, mince the garlic and add to a stove pan with 1 tablespoon olive oil. Cook for one minute over medium heat.
  3. Add the spinach, stirring until it begins to wilt. This should only take a few minutes. Add peas and continue stirring for another minute, then remove from heat.
  4. Drain pasta, then add to stove pan with the spinach and peas. Stir over low heat, until evenly combined, and serve.

Note: Pasta can be replaces with any gluten-free variety.